Tuesday, December 29, 2020
Tuesday, December 15, 2020
Smoked Dinners are BACK at the Farm Stand!
For questions, concerns, feedback, etc. please email farmtofork4u@gmail.com. Thank you!
Please note the farm stand is closed for the season & will be open for dinner pick-ups only.
Saturday, November 14, 2020
TODAY IS THE LAST DAY TO ORDER YOUR DINNER!
SUNDAY, NOVEMBER 22ND IS THE LAST DAY TO ORDER!
Chef Gerald Allen has prepared a very special holiday menu for you and your family. Pre-order now and and have something to look forward to for a holiday that will look much different in 2020.
*Please note, the farm stand is currently closed and will only be open for pick up of these meals.
Tuesday, November 3, 2020
The farm stand may be closed, but we still have a delicious dinner for you on Saturday!
The farm stand may be closed, but we still have a delicious dinner for you this Saturday!
Wednesday, October 28, 2020
20% OFF EVERYTHING AT SIW UNTIL 11/3...THE END
The farm stand will be open 9 am to 5 pm November 1st to 3rd.
20% OFF EVERYTHING AT SIW UNTIL
TUESDAY, NOVEMBER 3RD...THE END
Monday, October 26, 2020
Monday, October 19, 2020
Tuesday, October 13, 2020
Click Here to Pre-Order Your Dinner
What makes our farm stand special?
Our locally sourced and grown products!
Our farmer, HG, was moseying around the stand recently when a revelation struck him; nearly all of the products sold at the farm stand are locally sourced. If we can’t grow it or are in a lull, we are filling in with locally grown fruits and veggies. Crackers, salsa, cheese, chips, jams, sausages, etc. are all locally sourced. The only exceptions are a few items like olive oil and balsamic vinegar, but those are still sourced from a local small business. Supporting those in our community is paramount to us, and we know it is for you as well. We want you to feel good about everything you purchase when you come to shop. We sincerely appreciate your business!
Savor the Favor of SIW All Winter Long!
Purchase SIW tomato sauce by the case. You'll save 10% and enjoy the amazing taste of HG's tomatoes well after the farm stand has closed for the season.
Monday, October 5, 2020
This Week's Farm Happenings....
Friday's Farm Stand Dinner
Garlic and Ginger Braised Chicken
2 Ears of HG's Corn
Tomato and White Bean Salad
Wild Rice
$29.50 and Serves Two
Pick Up between 4 pm and 6 pm on Friday, October 9th
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| Photo Courtesy of Kelli Wilke Photography |
There's still time to join us for this week's dinner!
Field to Fork Dinner Menu from Chef Josh Taggart of
Mae's of West Chester
PassedSmoked whitefish tartlet , everything spiceFigs with Calkins cowtipper cheese & Nick's honeyChicken liver mousse, rye cracker applesQuick grilled Autumn greens, shaved apples, fresh figs, apple cider vinaigretteGriddled Pocono trout, blue Hubbard squash, brown butter pears , hop mustard sauceGrilled Ribeye, creamy Castle Valley Mill polenta, fire roasted SIW vegetables
Vegetarian option- grilled king trumpet mushrooms
(must be specified by email in advance of the dinner torigsiw@gmail.com)Sweet corn custard tart with fig brûlée and fig streusel
PURCHASE YOUR JARRED TOMATOES BY THE CASE
Savor the flavor of SIW all winter long!
This is the time when the farm stand really shines!
We're OPEN 9 am - 6 pm daily through Halloween
Monday, September 28, 2020
Fall into Autumn at SIW Vegetables
Fall into Autumn at SIW Vegetables
Wednesday, October 7th Field to Fork Dinner with Chef Josh Taggart
After award winning stints opening restaurants in Philadelphia, including Lacroix, Tony Clark's and Rae at the Cira Center (all won Esquire Magazine's Best New Restaurant of the Year!), Chef Taggart moved his culinary art to Chester County. Chef Taggart took the leap and opened his own restaurant, Mae's of West Chester, this year. He features seasonal food on his menus featuring local ingredients. We couldn't be more excited to have him at the farm for one of our Field to Fork dinners next week. Join us!
Click Here for Tickets to This Dinner
Speaking of FTF Dinners... Here's This Week's Menu from Chef Dan Tagle
Assorted Hors d'oeuvres
Blue Cheese & Pear Salad
Grilled Pear, Point Reyes Blue Cheese, Greens, Figs, Toasted Walnuts, Apple Chips, Maple Bourbon Dressing
Grilled Prime Rib Cap, Bone Marrow Butter
Citrus Smoked Trout, Horseradish Crema
Smoked Candy Onions
Corn Salad
Sweet Potato and Squash Puree
Apple Cider Pound Cake
Caramelized Apples, Salted Caramel, Frangelica Whipped Cream
Tickets are sold out for this dinner but join us for one of our dinners in October!
Click Here to Visit our FTF Dinner Page
This Week's Friday Farm Stand Dinner Celebrates National Hispanic Heritage Month
Pick Up Friday, October 2nd 4-6 pm
Southwest Braised Chicken
Mexican Rice
Corn, Tomato, and Black Bean Salad
Chips and Salsa
$25.25 Serves Two
Click Here to Pre-Order Your Dinner
Each year, Americans observe National Hispanic Heritage Month from September 15 to October 15 by celebrating the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
The Hispanic Heritage observance began in 1968 as Hispanic Heritage Week under President Lyndon Johnson, and was expanded by President Ronald Reagan in 1988 to cover a 30-day period starting on September 15th and ending on October 15th. It was enacted into law on August 17, 1988.
The September 15th date is significant because it is the anniversary of independence for the Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16th and September 18th, respectively. Columbus Day, or DÃa de la Raza, on October 12th, also falls within this 30 day period.
This year’s theme is Hispanics: Be Proud of Your Past, Embrace the Future. It invites Hispanics to embrace their backgrounds, to be proud of who they are, and where they came from.
As of 2019, the Hispanic population of the United States was 60.6 million people, making people of Hispanic origin the nation's largest ethnic or racial minority (18.5% of the total U.S. population). Additionally:
- The United States has the 2nd largest population of Hispanic people in the world, second only Mexico
- 61.9% are of Mexican background, 9.7% Puerto Rican, 4% Cuban, 3.9% Salvadoran, 3.5% Dominicano, and 2.5% Guatemalan
- 12 states have over 1 million Hispanic residents including Arizona, California, Colorado, Florida, Georgia, Illinois, New Jersey, New Mexico, New York, North Carolina, Pennsylvania, and Texas
- 1.28 million Hispanics are Veterans of the U.S. Armed Forces
- 4.65 million businesses in the U.S. were Hispanic-owned
Monday, September 21, 2020
Farm Stand and Field to Fork Dinner News!
This week’s Friday Farm Dinner is Brand NEW
Brought to you by this husband and wife culinary team!
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| Chef Gerald and Natalie Allen |
Sausage and Peppers
Rolls
Marinated Tomato & Cucumber Salad
Pesto Pasta Salad
Pre-order online today (or in person at the farm stand)
Pick up is between 4 and 6 pm Friday, September 25th
$25.25 per order (Serves 2)
Here's some feedback on our Friday Farm Dinners. Whether it's chicken, pork, meatloaf, or sausage, this dynamic duo does not disappoint!
"Wow wow wow my smoked meatloaf, veggies, SIW corn and purple
potatoes were fabulous! Love 'farm dinner Friday'!
-Margi P
"This was soooooo good!!"
-Roseann D.
"Having Natalie and Gerald's smoked meatloaf was
truly a delicious culinary adventure."
-Anonymous
"This was delicious! Can't wait to order again this week!"
-mkziegler8 (on IG)
"Just had for dinner. So good. If you scroll past this and don't order,
you need to re-evaluate your entire life."
-time4dinner (on IG)
New Field to Fork Dinner - October 14, 2020 with
Chef Tyler Akin from Le Cavalier, at the Hotel du Pont
We're pleased to bring Chef Akin back for what's sure to be another fabulous dinner at the farm! He's been a busy guy these past few months.
Monday, September 14, 2020
Sunday, September 13, 2020
Extra, Extra, Hear All About It!
We've just received the exciting news that Chef Khoran Horn will be back to join Chef Gerald Allen on September 23rd for what's sure to be an amazing Field to Fork dining experience.
Chef's Khoran Horn and Gerald Allen are back with their team from Eat Blvck! Eat Blvck is a culinary collective headed by these amazing Chefs. Chef Horn is also the principal owner of VIII XII Hospitality Group and Stripp'd Cold Pressed Juice, an Old City Philly establishment. Chef Allen graduated from Johnson & Wales University and his path through the kitchen has seen stints on both coasts. Roles as Executive Chef and Food & Beverage Director have granted him the opportunity to further his knowledge in all things food in his current role as Culinary Educator. This dynamic duo has partnered with us for several years with our Field to Fork dinners and we're thrilled to have them return.
There are a limited number of tickets remaining, so please don't delay. Click Here to Purchase Tickets
Please note, dinners
will be limited to a smaller seating capacity than previous years and
overall food prices are higher, thereby increasing our ticket prices. As
we get closer to each date we will provide our diners with any specific
information related to masks, social distancing, etc. We look forward
to breaking bread this year, more than ever, with all of you.
Tickets are $93 pp and can be purchased at the farm stand (cash and checks accepted) or online via PayPal (**please note there is a $2.75 pp PayPal fee added to the ticket price). Feel free to reach out to us with any questions at torig.siw@gmail.com. Hope to see you at the farm!
If you can't make that date there's still another dinner to attend (or come for both!). Chef Matt Buehler and Master Butcher
Heather Thompson are teaming up for what is sure to be a delightful
dining experience at the farm. Heather is founder of Primal Supply Meats
in Philadelphia that practices whole animal butchery from locally
sourced, sustainable meat. Matt is a renowned Chef from the Philadelphia
area. Click Here to Purchase Tickets for 10/21
New This Year at SIW - Your Very Own Virtual Sommelier!
We are excited to collaborate on natural wine selections for the Field to Fork dinners with sommelier Sam Anderson. He draws on 12+ years as a Beverage Director and Sommelier in Michelin-starred and James Beard Award-winning restaurants in New York City including Contra, Wildair, and Mission Chinese Food. Sam and his wife Taylor recently moved to the Brandywine Valley and he is now importing natural wines to the state with his company Ouro Wine Selections. "Natural wines" are made by winemakers who farm organically and who do not add preservatives or additives. The wines respect the earth's environment and you'll feel much better the next day.
Sam is curating a changing selection of natural wines that will complement each dinner and chef's perspective. These wines will all be available at the fantastic local wine shop Swigg, located at 1601
Concord Pike in the Independence Mall. Additionally, if you would like
to get in touch with Sam to have him pick out wines specifically for
your party, he is available to do so by phone or email: sam@ouro-wines.com and 402-304-9190. Follow him on IG at @ourowineselections.
Tuesday, September 8, 2020
Chef Gerald Allen's Smoked Pork Chop Dinner for 2
If you haven't had the opportunity to enjoy a meal from Chef Allen, we invite you to do so. Order online and pick up this take out meal at the farm stand on Friday. This is a busy week for many of us, getting back to school and schedules. Order now and a healthy and delicious farm fresh dinner is taken care of!
Includes:
2 Ears of Corn
Baked Sweet Potatoes
Tomato & Watermelon Salad
$37.50 Feeds Two
Pick up is 4 pm - 6 pm this Friday, 9/11.
Monday, August 31, 2020
There's a lot of amazing food to enjoy this week at SIW!
Chef Gerald Allen, and his wife Natalie, are bringing back their smoked half chickens this Friday, 9/4. $24.50 and each order includes:
Smoked Half Chicken
2 Ears of HG's Famous Corn
Pint of Watermelon Salad
HG's Pickles
Please Click Here to pre-order. Pick-up is between 4-6 pm this Friday!
This Wednesday's Field to Fork dinner is sold out. Feel free to peruse the menu above and if you'd like to join us Click Here for future dinner dates to join us.
It's hard to believe but the farm stand season is more than half way through. Every week there are new and different veggies and fruits to enjoy. We love bringing you the best of what we grow as well as what is grown locally.
Thank you for your support.
#siwvegetables #fieldtoforkdinners #smokedchickendinner #eatlocal
Monday, August 24, 2020
This week we're changing things up!
Chef Allen is smoking THICK CUT GLAZED BBQ PORK FOR 2
Sides include:
Quart of Coleslaw
Cornbread with Honey Butter
HG's Pickles
$37.50 for all.
Order online by Clicking Here before we sell out.
***Please note: the pickup time is 4-6 pm FRIDAY 8/28***
#chefgeraldallen #siwvegetables #FRIDAYsupperatthefarmstand
Monday, August 17, 2020
A Great Smoked Chicken Dinner with Farm Fresh Sides is Coming this Saturday, August 22nd!
Chef Gerald Allen's amazing smoked chickens and farm fresh sides are quickly becoming local legend! We're changing up the sides and doing it again THIS SATURDAY, August 22nd. Please note, we do sell out each week in advance of the Saturday pickup time, of so be sure to pre-order yours at the stand or via PayPal with the link below and be guaranteed a Saturday night dinner you won't soon forget. Pickup is between 3 pm and 5 pm on Saturday.
What's On The Menu?
Smoked Half Chicken
Watermelon Salad with Tomato and Feta Cheese
HG's Pickles
Roasted Potatoes with Herbs, Butter, Olive Oil, and Sea Salt
$24.50 for all of the above
Place Your Order Here for Saturday Pickup by Clicking Here.
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