Early Bird Savings For CSA Sign Ups & A New Recipe To Try!

SIGN UP FOR THE 2023 CSA HAS BEGUN! 

Early Bird Savings for January & February Sign Ups.

Download, print, fill out, and email or mail your agreement to the farm. richsiwveggies@gmail.com

Full Share $875.00/Half Share is $480.00. 

Sign up early and save. Pricing goes up by $25/month after 2/28!

Please note there is a 3% service fee for PayPal, credit card, and Venmo payments

CSA Full Share Payment in January or February - Click Here

CSA Half Share Payment in January or February - Click Here
(please note there is a 3% service fee for PayPal, credit cards, and Venmo)

Checks can be mailed to the address below. 

SIW Vegetables, 4311 S. Creek Rd, Chadds Ford, PA 19317

January or February Payment

Please submit $901.25 for Full Share or $494.40 for a Half Share

if using Venmo to account for the service fees. Please put your name and email address in the notes so we can contact you. Thank you!

CSA Agreement

SIW Bucks

If you aren't quite prepared to pull the trigger on a CSA share (but you should try even a half share!) or would like to save some dough on other purchases throughout the season, SIW Bucks are for you. Here's how it works... You pay in advance for the products you purchase which helps our Farmer pay for the seeds and preparations for the season. For this prepayment you receive 10% off your purchases! It's a win-win for all. You can sign up at any time! $400 is the minimum amount to participate, however you can send more if you wish. Questions? email us or call: richsiwveggies@gmail.com 610-388-7491 Download, print, fill out, and email or deliver your agreement to the farm. Please mail your agreement to: Hill Girt Farm 4311 S. Creek Road Chadds Ford, PA 19317 PAYPAL LINK - Pay for SIW Bucks (Note there is a 3% service fee for PayPal, credit cards, and Venmo) Checks can be mailed to the address above. Please submit $412.00 if using Venmo to account for the service fees. Thank you! Please note your phone number and email address in the notes in case we need to reach you. SIW Bucks Agreement Try Some New Recipes We have 2 great ways to find new ways to cook all of the veggies you will be getting at the stand! Our SIW Recipe Group on Facebook is an interactive place where friends post what they are inspired to cook from the stand. Our new recipe page, right here on our website, will provide new ideas for preparing vegetables from our farm. Both are great ways to introduce you to new creations and hopefully inspire you to try new vegetables that you may not normally prepare. Here is a recipe shared by Chef Justin Rumsey, of the Millstone Cafe at the Brandywine River Museum of Art. Eggplant Ragout serves 4-6 Ingredients 1 pound heirloom baby eggplants ½ (8 ounces) large eggplant, peeled 4 garlic cloves, minced 2 shallots, peeled and quartered 2 Fresh Bell Peppers, red or green 1 cup olive oil, divided ¼ cup red wine 14 ounces fresh tomatoes 2 tablespoons lemon juice 1 tablespoon honey 2 tablespoons basil leaves, chiffonade 1 tablespoon parsley leaves, chiffonade Kosher salt and freshly ground black pepper, to taste Directions: Slice the heirloom baby eggplants into ½-inch-thick coins, and then roughly chop the large eggplant. Place the peeled eggplant in a food processor along with the garlic, peppers and shallots, and purée until smooth. In a large sauté pan over medium-high heat, add ¼ cup of the olive oil. Once the olive oil is hot and the pan is just below smoking, add the coins of baby eggplant. Sear cut-sides down until deep golden brown, 5 minutes on each side. Remove from the heat and reserve for later use. In the same sauté pan, heat ½ cup of the olive oil over low heat, add the eggplant purée and sweat until all the moisture has evaporated, 15 to 18 minutes. Deglaze the pan with the red wine and simmer until the wine has completely reduced, 5 to 7 minutes. Add the tomatoes and break up the large tomato chunks with a wooden spoon. Mix in the reserved seared eggplant, lemon juice and honey, and simmer for another 15 minutes. Turn off the heat and stir in the chiffonade of basil and parsley, the remaining ¼ cup of olive oil, and season with kosher salt and freshly ground black pepper.