The Best of the Season . . .

Fresh picked everyday, all-day. This stuff sells itself.

Cherry tomatoes in all colors, shapes and sizes. Sweet little nuggets of yum. 

Undeniably gorgeous and plentiful eggplant. A shape for whatever you're making!

No doubt we are known for our heirloom tomatoes. Absolutely lives up to the buzz. 

Queensland Blue squash. Yummy for pies and quite decorative, to boot! 

Our local apples and Asian pears are a great transition to the end of the season. 

Strawberries with flavor that is so good they taste fake (huh?).

Spotted Swans grace the tables as Autumn arrives. 

A typical weeks "share" of our CSA offering.

Sweet Dumpling and Red Kuri squash. Oh, the colors and shapes of Autumn's bounty! 

Vine ripened!

The crown jewels of SIW.

He who makes it all possible!

Closin' Time

We have officially closed for the season and would like to generously THANK all our amazing and loyal customers for a truly wonderful season. We will re-open in mid-June so please check back in the spring to see what our actual opening day will be. See you then and remember to enjoy the bounty of the earth!

If you would like info on our CSA, please see the CSA section on our blog or send us an email at siwvegies@aol.com

CSA: Weekly Share

As we sail through our last days here at the stand, we are reminded of what a great season it has been. We still have Doc Martin lima beans, green and red peppers, lots of different hot and warm peppers, a bit of eggplant left, plenty of our Fabulous tomatoes, and believe or not, a bit of corn. Plenty of delicious apples are abound, as are late season concord grapes and brussel sprouts. And of course, tons of gorgeous pumpkins, squash, mini pumpkins, striped pumpkins, gourds, indian corn, mums and all the rest!
We certainly can't think about the season without mentioning our amazing and loyal customer base. Rain or shine, blistering hot or blustery chilly, ya'll come out to support our efforts. As cliche as it sounds, we certainly couldn't do it without all of YOU! THANK YOU SO MUCH for making the effort to get out to see us, support us and for helping to make it our best season ever!

The Last Weekly List:
1 lb. tomatoes
1 lb. Doc Martin limas
3 green or red peppers
5 "hot" peppers
2 carnival or sweet dumpling squash
1 spaghetti squash
1 bag gourds
2 jack-be-littles OR
2 pumpkemons
3 bunches indian corn
2 Spotted swans (gooseneck gourds)

The Great Pumpkin Carve—After

Amazing what these talented folks do to our giants!

The Great Pumpkin Carve

 

Prizewinners waiting to be delivered to The Great Pumpkin Event

Some of our largest

Smaller giants sprawled on the lawn

If you have never made it, I suggest that you try to get there and enjoy the amazing creativity. It is an amazing sight to see!

Chadds Fords Great Pumpkin Event

We supply all the giant pumpkins for The Chadds Ford Historical Societies Annual fundraiser.

Hayride to the Pumpkin Patch

We will be running our Hayride to the Pumpkin Patch both Saturday and Sunday afternoons this weekend.

Saturday at 3:00pm

Sunday at 2:00pm

$20 for one child and one adult

(extra kids $15)

Includes: Hayride to pumpkin field

1 large jack-o-lantern and

1 small cannonball pumpkin

 The $20 cost covers the hayride and the pumpkin picking. Kids get to pick 2 pumpkins each. Stop by the stand, or call (610-388-7491) to reserve your place. (We need 25 people to sign up for the hayride to run.)

CSA: Weekly Share

Quite the year for Doc Martins lovers

As we head into our 2nd to last week of the season, we remarkably still have many items that in previous years would have been finished at this time. Doc Martins are still available, green beans, eggplant, peppers, tomatoes and a bit of corn is left. This will be the last week for the corn, only because we've made it through all our patches. This is the first year ever that we were able to pick all our sweet corn patches before the frost got some! So enjoy one last meal of corn on the cob.

This weeks list:
1 lb. Doc Martins
1 lb. green beans
1/2 lb. eggplant
5 "hot"peppers
2 small green peppers (ours)
1 lb. tomatoes
your choice 3 winter squash
1 lb. sweet potatoes
1 jack-o-lantern

Pumpkins of all sizes abound!

Honey Crisp apples are still the star of the show

Fall at SIW

Local broccoli and cauliflower

Blue moon, blue triad and Queensland blue winter squash 

All the fall favorites are in full form right now.

The local broccoli and cauliflower is perfect and pumpkemons are cute with the longest stems. Our selection of the blue edible squash is bountiful. You can decorate with them and then cook up a delicious pie!

Bee Hill on a glorious fall day

Recipe of the Day: Roasted Red Pepper and Squash Soup

Sweet dumpling squash and ghost pumpkins

I like using sweet dumpling squash for this soup, but delicata or carnival (festival) also works well. The denser squashes don't work as well, as they are a bit too, well, pumpkin-y. 

Roasted Red Pepper and Squash Soup

ingredients:

4 Carnival, Sweet Dumpling or Delicata Squash

2 large red peppers

2 medium yellow onions

2 medium-large tomatoes

6-8 garlic cloves

olive oil

1-1/2 to 2 Quarts chicken broth (or veggie)

1/4 t. each dried basil & oregano (to taste)

1/8-1/4 t. red pepper flakes (or more for greater heat!)

1 t. salt

15 grinds black pepper

method:

Cut squash in quarters, scoop out seeds and steam for 20-30 minutes until soft. Remove and let cool 10 minutes, then peel off skin. While squash is cooking, cut seeded red peppers into flat sections, lay on cookie sheet with skin up and roast under broiler until charred. Cover with a towel and let cool, then remove skin and rough chop. 

Heat a large heavy soup pot and saute yellow onion cut into chunks (cut in half and then cut that into eighths) until soft, about 8-10 minutes. Add rough chopped garlic and cook 2 minutes. Add in the cooked squash, skinned peppers and chopped tomatoes (peel if desired). Add spices, salt and pepper. If you want a curry soup, instead of basil and oregano, use cumin and a curry mix. Then cover with broth slightly above level of veggies in pot. More liquid will make a thinner soup, less will make it thicker. Bring to a simmer and cook for 30-40 minutes. Remove from heat and blend mixture with a stick blender. (Or carefully blend in blender in small batches. Cover blender top with towel to prevent hot liquid spraying out.) Serve with warm bread or grilled cheese sandwiches. Serves 5-6. 

Hayride to the Pumpkin Patch

It's a giant pumpkin partee!

Saturday, October 16th

3:00 pm

$20 for one child and one adult

(extra kids $15)

Includes: Hayride to pumpkin field

1 large jack-o-lantern and

1 small cannonball pumpkin

Once again, this weekend we are running a hayride that goes to the pumpkin patch. The $20 cost covers the hayride and the pumpkin picking. Kids get to pick 2 pumpkins each. Stop by the stand, or call (610-388-7491) to sign up. (We need 25 people to sign up for the Hayride to run it.)