Happy Halloween!

On this spooky Halloween night,

When the moon gives little light,

The ghosts and ghouls come out to play,

on this eerie holiday...

Thank you to everyone who stopped by and supported the farm stand in Chadds Ford and our satellite stand at Richardson's in Hockessin. A special thank you to Tyler Richardson for partnering with us to help bring SIW Veggies to the masses!

Spotlight on Will & a Friendly Reminder the Farm Stand Closes on Wednesday!

Sunday, October 28th through Wednesday, October 31st, everything is 25% off at the stand in Chadds Ford!

(mums and pumpkins are not included)

Stop by and meet Will before our 2018 Farm Stand season comes to a close this Wednesday, October 31st (Halloween)!!! 

Spotlight On Our Team Member Will!

This is Will's first season with SIW working at the farm stand. He began this year by assisting during peony season at the farm and has stayed on with us through the entire summer season and now into fall. He has worked in produce for 18 years. Will started working at different, local farms around Chester county when he was a teenager. His favorite time of year is the end of summer, during September, when summer produce is still available and all the fall goodies begin to make their way into the stand. His personal favorite fruit and vegetable are corn and peaches. The most challenging part of his job, yet also his favorite, is that you never know what is going to happen on the farm. So much is dependent on weather and Mother Nature. A recipe Will highly recommends is SIW tomatoes with fresh basil and Claudio Mozzarella, drizzled with Claudio balsamic vinegar (all available at the farm stand!). We're pleased Will joined our team and are happy to have him through the close of the season on Halloween.

Thank you to everyone who stopped by and supported the farm stand in Chadds Ford and our satellite stand at Richardson's in Hockessin. A special thank you to Tyler Richardson for partnering with us to help bring SIW Veggies to the masses!

2018 Field to Fork Dinner Season Review

THANK YOU!

It's been an amazing Field to Fork dinner season! Thank you to everyone who supported the farm by coming out (many of you made multiple visits!) A number of the dinners were sell-outs, so be sure to keep us on your radar and book early for the 2019 season.

A heartfelt thank you to all the Chefs for creating amazing and diverse menus each week, Kelli Wilke Photography for documenting many of our dinners, musician Chris Bruni for graciously providing his guitar and singing talents every week, Aaron and Christine from 13th Street Cocktails for their unique and delicious cocktails, Jack Polidori from Piceno LLC and Jeff Neilson for surprising us with several delicious wine tastings, Joyce Powers and her team from Marketing Made Simple for publicizing our chef bios and menus each week and a very special thank you to Paula Poorani and Dana Murray of Paula and Dana Events for organizing 15 flawless Field to Fork dinners.

Last, but certainly not least, a big thank you to the farm stand team for doing double duty as waitstaff for the Field to Fork Dinners!

A lot of hard work went into the renovations for the barn and preparing for what we believe, was the best Field to Fork dinner season to date. We will be working all winter and spring to prepare for the 2019 season. If you have feedback or suggestions you'd like to share, we can't wait wait to hear from you. Please email us at SIWveggies@gmail.com. Thank you!

Warmly,
HG and Kim

Chefs from the 2018 Field to Fork Season: 

- Ari Miller, Lost Bread Co. & Chris Wright, Private Chef

- Jeffery A. Miller, JAM Catering

- Dan Tagle, Private Chef

- Ryan German and Jeovany Valle, Caffe Gelato

- William Hoffman and Merry Cantanuto, The House of William and Merry

- Marc Vetri and Matt Buehler, Amis Trattoria and Pizzeria Vetri

- The Brandywine Conservancy and Mike Kline, Millstone Cafe 

- David Banks, Banks Seafood Kitchen & Raw Bar

- Robert Lhulier, Private Chef & Michele Mitchell, Pastry Design

- Bryan Sikora, Hearth Kitchen and LaFia Restaurant

- Ryan Bloome,Terrain Garden Cafè

- Dan Butler, Piccolina Toscana

- Gerald Allen and Khoran Horn, Eat Blvck

- Nick Farrell, Sovana Bistro
-Yehuda Sichel, Abe Fisher

Fall Farm Stand

Our farm stands will be open daily through October 31st! 

Operating hours in Chadds Fords are 9 am to 6 pm including all holidays.  

Stop by to purchase pumpkins, mums, fall decor items, fresh fruits & vegetables, herbs, homemade goodies, olive oil, pasta & sauces, cheese, apparel and more! 

4317 South Creek Road

Chadds Ford, PA 19317 

&

Visit our satellite location at Richardson's Nursery

644 Yorklyn Rd.

Hockessin, DE 19707

For any questions please feel free to email or call us!

p. 610-388-7491

e. siwveggies@gmail.com

**Reminder that CSA members receive a 10% discount on farm stand purchases in Chadds Ford. This cannot be combined with any other coupons/offers. 

Be sure to stock up on homemade tomato sauce and ketchup, by the case, for the long winter season. Get enough to tide you over until June 2019!

The Great Pumpkin Carve

October 18-20th 

at the Chadds Ford Historical Society, 1736 Creek Road, Chadds Ford, PA 

This open air festival features 70 local artists who carve huge pumpkins. These talented carvers sculpt pumpkins that sometimes weigh up to 400 pounds! Pumpkins will be lit and displayed at the end of carving. 

Pumpkins for The Great Pumpkin Carve are proudly provided by 

SIW Vegetables

For more information please go to: www.greatpumpkincarve.com

Taste In Music Dinner - October 5th

Yehuda Sichel has created a delicious menu highlighting all the lingering tastes of summer and the bounty of fall vegetables that the farm has to offer.  Please click on the attachment below to view and start your mouth watering!

Here are a few other reminders about the dinner that should help to make for a 

pleasant experience.

Doors open at 6:30 PM to start gathering before we sit for dinner about 7:30 PM

Address is 4317 South Creek Road, Chadds Ford, PA 19317 

& just follow the "Field to Fork" signs when you get there.

Please remember dinner is BYOB.  We'll have ice, Pellegrino & water.

1st Course

Brussel Sprout Caesar Salad

cherry tomatoes, romaine, pecorino and crispy chicken skin

2nd Course

Grilled Corn

Claudio's burrata, everything bagel bread crumbs, Manischewitz gastrique

3rd Course

Montreal Smoked Short Ribs

Jewish rye, mustards, pickles

Dessert

Fig & Plum Tart

scmaltz crust, schlag

Fruit Salad

honey crisp apples, pears, mint, candied almonds

Thank You to All Who Attended the Growing Squash Benefit!

First State Squash (FSS) is long term year round academic and athletic non-profit development program, based at the Central YMCA, providing life changing opportunities for low income youth in Wilmington, Delaware through the sport of squash, intensive educational support, mentoring, community service activities and cultural exposure!

It was a fantastic first day of fall celebration! 

We had lots of fun with hayrides, a bounce house, corn hole, music, a silent auction, a raffle and food trucks!