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 Día 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!
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


Chef Gerald Allen has a great Friday night dinner planned for you!


4317 South Creek Road, Chadds Ford, PA

 

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 establishmentChef 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.