NEW! **Local Meats Now Available**

MEAT LOVERS REJOICE!

SIW Vegetables is now collaborating with Carnicopia Meats! Carnicopia Meats offers locally sourced, fresh, pasture raised, 100% grass-fed meats for all SIW customers and CSA members for pick up at the SIW farmstand. Order through the Carnicopia website by Monday at 6PM to have your order ready for pickup on Tuesday. Feel free to place an individual order on any given week or join the Meat Buyer's Club (see below for more info).

Carnicopia Meats runs a "Meat CSA" of their own! It's called the Meat Buyer's Club where you get to choose what you want each week/biweekly.

Use the discount code SIW10% to save 10% on any individual order placed or toward your Meat Buyer's Club subscription. 

Website: https://www.carnicopiameats.com/

Email Sign-up: http://eepurl.com/dxx6Jb

Online Butcher Shop: https://csa.farmigo.com/store/carnicopiameats

Meat Buyer's Club Sign-up: https://csa.farmigo.com/join/carnicopiameats/Meatbuyersclub

CowShare Page: https://www.carnicopiameats.com/cowshare

IT'S CSA SEASON!!!

CSA PICK UPS HAVE BEGUN!

CSA pick ups are on Tuesdays, Wednesdays & Thursdays

at the farm stand between 9am & 6pm

For any questions you can email or call HG at:

siwveggies@gmail.com or 610-715-7688

Don't miss out on our first awesome dinner at Hill Girt Farm next Wednesday, June 27th 6:00 - 9:30 pm.  

This amazing meal will be prepared by Chefs Ari Miller and Chris Wright. The farm stand opens tomorrow, so feel free to stop on down and drop off a check or pay online through the link below. $90 per person.
Here's the menu that has our mouths watering!

Menu

chilled cucumber soup | strawberry mostarda | yogurt

HG's lettuce | grilled squash | pepato cheese

casarecce pasta | charred corn | chili

whole roasted lamb & grilled flatbread

condiments: spicy peach | mint chimichurri | smoked pimenton romesco

vegetable: hibiscus fermented onion | pickled squash | raw radish

black sesame ice cream | violet ice cream

Sign Up Online:

http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

Less than Two Weeks to Go Before the Kick-Off of our Field to Fork Dinners!

"Behind The Knife"

Learn more about the chefs that will be preparing our first Field to Fork dinner on Wednesday, June 27th

Chefs Ari Miller & Chris Wright

       

Chef Ari Miller- Ari's culinary roots began during a decade spent living in Israel. Following time as the dining reviewer for The Jerusalem Post, he transitioned into the professional kitchen by way of a tiny deli connected to Tel Aviv's The Basta. He then moved to the kitchen at The Minzar, Tel Aviv's legendary 24-hour bar, where he learned food preparation from Eastern European classics (sausages, pickling and fermenting) to North African cuisine (whole animal use) and Middle Eastern standards (hummus, spices and salads). Ari then went to work for Chef Rima Olvera, serving as opening line cook and then as her first sous chef at Chef Olvera's Oasis. Back in America, Ari has worked on the line at Percy Street BBQ, High Street on Market, operated Food Underground and opened the kitchen at Philadelphia Distilling. He is currently chef at Lost Bread Co. where he also cooks family meal.

Chef Chris Wright- Chris Wright is self-taught, only beginning his culinary journey a few years ago. After a seven year stint as a custom bicycle manufacturer, Chris liquidated his business assets and reinvested in equipment for his new passion, cooking. Chris claims there are many parallels between bicycle making and cooking; he will happily elaborate if you ask him! Chris is focused on understanding the hows and whys of cooking; you would be more apt to find him with a treatise on sourdough microbiology than a recipe book. Chris has spend more than a decade working in the catering and events industry. This position has shown him the value in creating memorable experiences for guests and that every detail along the way should be considered. Most recently, Chris has fully immersed himself working with freshly milled grains. This fresh grain is finding its way into many of Chris' dishes from sourdough bread to pasta.

Reserve your seat for this dinner or any of this season's dinners by clicking the link below:

http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

June Happenings!

Farmstand Opens!

Our seasonal farmstand officially opens Wednesday, June 20th. We're just as excited as you are! Stop by to pick up some fresh fruits and veggies, apparel, flowers and more. Operating hours will be 8 a.m. to 6 p.m. EVERYDAY including holidays. See you there 👋 

Walking Farm Tour

PLEASE NOTE DATE CHANGE!! 

On Tuesday, June 26th from 6-8 pm, we're holding a walking tour of the farm so you can see what we are all about and what we do here at SIW Vegetables. This tour is totally free and people of all ages are welcome to join! To sign up please email siwveggies@gmail.com to reserve your spot on the tour. 🌾

1st Field to Fork Dinner of the Summer! 

It's that time of year folks! Field to Fork dinners are about to begin. Chefs Ari Miller, Chris Wright, & Dr. Jon Reisman will kick off our FTF Dinners on Wednesday, June 27th at 6 pm. We can't wait to indulge in all the delicious foods that will be prepared by our lineup of astounding chefs this summer. Go to our page below to view dates, chefs and payments for upcoming dinners.🍴

http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html