Friday, May 28, 2021

Our Farm Stand is OPEN for the Entire Memorial Day Holiday Weekend 9 am to 6 pm

 Our farm stand is OPEN for the entire Memorial Day

holiday weekend 9 am to 6 pm

4317 South Creek Road, Chadds Ford, PA 19317


"Looking across this field, we see the scale of heroism and sacrifice. All who are buried here understood their duty. All stood to protect America. And all carried with them memories of a family that they hoped to keep safe by their sacrifice."

-George W. Bush
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The Peony Festival Ends Monday, May 31st



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We'd Love to Hear from You

We love happy customers! If you've been satisfied with your experience at our farm stand, we'd appreciate a positive Google review from you.
Simply take a picture of the QR code below. Thank you!
If for any reason you are less than "5 Star Satisfied" we'd love the opportunity to speak with you directly. Please email HG, our farmer at siwveggies@gmail.com to discuss any issues or just to provide any suggestions for how we can do even better.

Sunday, May 23, 2021

Purchase your Field to Fork Dinner Tickets Now and Look Forward to Some Amazing Meals at the Farm



Our first Field to Fork Dinner of the 2021 season is only 5 weeks away! We have several dates to share with you. 
We look forward to welcoming you to the farm for these truly special evenings.

Tickets are $90.00 per person unless otherwise noted. Order online (a 3% service fee is charged through PayPal) or drop off cash or a check at the farm stand.

Thank you to these Chefs, most of who have been with us for years, for generously sharing their talents. Thank YOU, our amazing friends, family, neighbors, and community for coming out and helping create the magic that is our FTF dinners.

Looking forward to seeing you at the farm in the ensuing months!


Chef Tyler Akin of Le Cavalier at the HOTEL DUPONT will be preparing a very special Field to Fork dinner to benefit the Central Baptist Community Development Corporation (please read our 5/16/21 blog to learn more about this amazing organization).
Please note tickets for this event are $150.00 pp.
WEDNESDAY, JUNE 30TH


Chef Jeffrey A. Miller supports our Field to Fork dinners every year with his talented team from JAM Catering in Philadelphia. We couldn't be more pleased to have him return for our 2021 season!
WEDNESDAY, JULY 14TH
Click Here to Order Tickets


Chef/Owner Josh Taggart from Mae's of West Chester is another returning alumni of our Field to Fork dinners. Mae’s is a Farm to Table BYOB in the heart of downtown West Chester with menus that change seasonally highlighting fresh, locally sourced ingredients. 
WEDNESDAY, August 4TH


You may already be familiar with Chef Bill Rawstorm from Maiale Deli & Selumeria in Wilmington, Delaware. We offer his homemade sausages at the farm stand. He's making his Field to Fork dinner debut and we couldn't be more pleased to have him.
WEDNESDAY, August 11TH


"Toscana" is a contemporary rustic Italian restaurant in Wilmington, DE. Chef Bulter has been a part of the Field to Fork dinner series for years. We're happy to welcome him back in 2021.
WEDNESDAY, September 1ST


Chef Gerald Allen (aka Gravy Boat Jones!) is known for his smoked dinners here at the farm stand. He takes it to the next level with his Field to Fork dinners by bringing his Chef friends to collaborate and have fun creating a truly memorable meal. We can't wait to share his menu.
WEDNESDAY, SEPTEMBER 8TH



Chef Ari Miller has gained fame through this past COVID year with his Frizwit sandwiches in Philly. Ari dubs his food "relationship cuisine" and it's the perfect explanation for the care and treatment he gives every ingredient. We can't wait to see what he'll create with our farm-grown vegetables.
WEDNESDAY, SEPTEMBER 15TH


On September 22nd Chef Liz Sempervive from the Millstone Cafe at the Brandywine River Museum of Art. The museum, located in the Brandywine River Valley, showcases local and American art including the work of Andrew Wyeth and his family. Tickets for this benefit event will be on sale soon.
Wednesday, September 22nd



Butcher Heather Thomason, owner of Primal Supply Meats in Philadelphia has joined forces with Chef Matt Buehler once again to bring us what is sure to be a show-stopping meal.
Wednesday, September 29th

Sunday, May 16, 2021

Spotlight on our first Field to Fork dinner featuring Chef Tyler Akin, benefiting The Central Baptist Community Development Corporation


We're taking a moment to introduce you to a not-for-profit organization that is near and dear to our Farmer, HG's heart, the Central Baptist Community Development Corporation. HG has worked with and been a board member of this amazing group for the past 7 years. This year, we're looking to raise monies through our first Field to Fork dinner to support the MANY worthy programs this organization runs for members in our local community. 

About the Central Baptist Community Development Corporation

The Central Baptist Community Development Corporation is a recognized 501c3, CDC located in the heart of the Eastside community of Wilmington, Delaware. It has a board that is emotionally connected with the community and passionately concerned about the community’s success.


Our Mission

Our Mission is to provide the setting for community members to engage in the process of change, which results in the overall transformation of their lives and their community. 

Our Vision

The Central Baptist Community Development Corporation is a local urban community organization where community members are empowered connected and given the opportunity to contribute toward building and strengthening the community that they live, work, worship and serve in.
 

Our Values

Every Person Valued, Every Person Connected, Every Person Accountable


 


Learn more about the Urban Acres Produce project

Learn more about the Inter-Neighborhood Community Builders program

Learn more about the Eastside Career Development Center

Learn more about the Eastside Employment Services program

Learn more about the 10th and Lombard Redevelopment project

Chef Tyler Akin of Le Cavalier at the HOTEL DUPONT will be preparing a very special Field to Fork dinner for this event on Wednesday, June 30th.

 Tickets for this event are $150.00 pp.

Dinner tickets can be paid for at the farm stand if paying with cash or a check. Online tickets will incur a 3% Paypal service fee. 

Click Here To Purchase Dinner Tickets

About Chef Tyler Akin

Tyler Akin, the acclaimed Philadelphia Chef and restaurateur behind celebrated restaurants Stock and Res Ispa Cafe, is at the helm as the Chef-Partner of Le Cavalier at the HOTEL DUPONT. The restaurant aspires to artfully blur the lines between approachability and elegance. Chef Akin aims to blur whimsical and nostalgia with offerings inspired by beloved childhood memories.

About Le Cavalier

“Le Cavalier” (pronounced: luh-KAH-vuhl-YAY) honors the deep equestrian tradition in the Brandywine River Valley.  In the early 20th century when the Hotel opened, visitors would arrive by horse as often as they would by automobile or by foot. Finally, the du Pont family's history of horsemanship, from William du Pont Jr. and Marion du Pont Scott to Frolic Weymouth, provided further validation of the new moniker.

Influenced by the flavors of North Africa and Provençe, Le Cavalier is a neo-brasserie offering thoughtfully sourced French classics and inventive riffs on French staples paired with natural wines designed to complement our fare.

The Le Cav Team is excited for you to share this unforgettable experience!