UPDATE THIS DINNER IS SOLD OUT!!

We've Added A NEW Field To Fork Dinner!

We are excited to announce we are adding an additional Field to Fork dinner on September 27th, featuring Chefs Matt Buehler and Louie Manza.

Matt is an alum of Vetri, Royal Boucherie, and Cicala at the Divine Lorraine among other amazing Philadelphia restaurants. Currently he is selling caviar, truffles, uni and other specialty goods to the restaurant industry for Regalis Foods. This will be Matt's fourth Field to Fork dinner, and we are thrilled to have him return and welcome Chef Manza.

Louie is also an alum of Vetri Cucina and Royal Boucherie in Philadelphia. He is currently the executive chef at the Horse Inn in Lancaster, PA.

Tickets are $109 per person (plus fees). Dinners include nibbles while guests gather, followed by a multi-course family style dinner featuring the best of what's available on the farm. BYOB

Click Here To Purchase Tickets

Chef Recipe Of The Month

Chef Sam Ross of The Peach Blossom Eatery in Newark shared an incredible recipe for enjoying HG's tomatoes. Mouthwatering!

Sam will be joining us at the barn for our August Field to Fork dinner. While this one is already sold out, we still have added an additional dinner on September 27th, so don't miss out!

Follow The Peach Blossom Eatery on Instagram @peacheseatery

Before and After Photos

Download The Recipe

HG's Corn

Did you know that you can freeze this special summer treat in order to enjoy it after the season has ended? Imagine a corn chowder in the doldrums of January featuring your favorite sweet corn from SIW. It's as easy as stripping the kernels off the cob and freezing on a sheet pan covered with parchment (so they don't get stuck together in a lump). Then scoop the nuggets of gold into a freezer tight ziplock bag. Stock up now!!