Even in the rain..............

Yes ladies and gentlemen, even in the rain we provide some of the freshest, most scrumptious veggies you can get.  This week we saw a taste of the infamous Doc Martin Limas'.  Not in full swing, but they have made an appearance.  We have some wonderful eggplant and many, many Heirloom tomatoes to choose from.  Paired up with some of Philadelphia's finest mozzarella, fresh basil and a drizzle of Claudio's fabulous balsamic vinegar, all you need is a great beverage and you are good to go.  Having friends and family coming over for the weekend?........Stop by try some of Bobbi's Best hummus with some crostini crackers from Di Bruno's.  Whether you are entertaining or staying home for a quiet evening we have some really great treats.......Amy's Pies....Aunt Hildy's homemade Cookies, or Nogeeshik's granola......  or just stop by to say hello!
Hope you all have a beautiful week.........Thanks!

Congratulations 
to
"Dinner for Two Winner"

for July is:

Susan Varone 

has won dinner for two at

503 Orchard Avenue in Kennett Square

CSA for the Week of August 6th is:

1 Eggplant

2 Heirloom Tomatoes

2 HG Tomatoes

1 Red Onion

1 Candy Onion

1/2 pint Blackberries

2 Sunflowers or a bunch of Zinnias

1 pint of Heirloom Cherry Tomatoes

2 Green Peppers

2 lbs. of Squash
1lb. Red or White potatoes

Another great recipe from Vanessa Lauria!

Red Potato, Scape and Fresh Corn Pizza

I love grilled pizza- perfect for summer because it cooks quickly and you don't need the oven on in the kitchen!

This week I made pizza inside with all the windows open and a lovely breeze coming through. Your favorite pizza dough

recipe will work (pre-made dough is fine too!). Here are links for 2 recipes I use frequently: when I feel like kneading- 

http://content.markbittman.com/node/176 and when I don't-  http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

The quantities for ingredients are flexible, depending on how many pizzas you are making. In our kitchen, we like to 

make a few small pizzas and experiment with toppings. Thin slices of potato crisp up beautifully and a squeeze of lemon really

brightens things up. Garlic scapes lend a mild garlic flavor and a sprinkling of green. They are sadly no longer in season at SIW,

but you may still have a few bunches in the fridge- I know I do! No worries if you are out- substitute thinly sliced garlic or scallions.

Ingredients:

several small red potatoes, sliced very thinly (CSA)

1 bunch of garlic scapes or scallions or garlic, chopped fine (scallions and garlic available at SIW)

2 corn, kernels cut off (this week's CSA share)

1 lemon, for a squeeze or two of juice

fresh or dried rosemary for sprinkling 

other fresh herbs (available at SIW)

fresh mozzarella cheese (available at SIW)

prepared pizza dough

Preheat oven to 450 degrees. If you have a pizza stone, preheat this as well. 

Prepare your potatoes. Saute the thinly slice potatoes over medium heat in a nonstick skillet with a little olive oil. Add chopped scapes 

(if using garlic, add it to the pan at the very end so that it doesn't burn) and continue to cook. Cook for about 10 minutes, flipping and 

babying the potatoes so they get a chance to cook through and maybe brown a bit. 

Prep your pizza dough- shape and stretch it and place on the back of a 

cookie sheet that has been dusted with cornmeal (what I use as a makeshift pizza peel). Top the dough

with thinly sliced fresh mozzarella cheese. Now comes the fun part! 

Top the pizza. spread potato slices and scapes evenly over the cheese. Sprinkle the corn kernels on top (no need to precook).

Add fresh herbs to your liking. Slide the pizza onto your hot stone and cook about 10 minutes or so- keep an eye on things.

You want a super hot oven so the crust can cook and everything gets all melty together. When the pizza comes out of the 

oven, give it a squeeze of lemon juice, or pass half a lemon around the table. Enjoy!

It was a hot, but beautiful evening!

What a beautiful evening it was!

"First Annual CSA Dinner"

The Rustic barn built back in the 1600's set the ambiance for a spectacular meal prepared by Harry's Savoy chefs, David Leo Banks and Dwayne Kalup.  

The menu included a mouth watering array of veggies from the farm with the famous touch of Harry's Savoy:  

Fresh Heirloom Tomatoes with hand pulled Mozzarella EVOO, Farm Stand pickled Heirloom Tomatoes, Beets and Watermelon Salad-Fresh Horseradish Dressing, Grilled Eggplant Crostini, Soy and Methley Plum, Corn and Edamame Salad, Corn on a Stick, Lemongrass Ginger Aioli, Red and White Potatoes, Roasted Garlic and Herbs, Grilled Organic Chicken, Beet Foam, Candy Onion Marmalade, Foccacia with HG's Sauce, Amish Bouche', Lemon and Cracked Pepper Pound Cake, Blackberries and Chocolate Mint Whipped Cream.      

There were also wonderful beverages from the Farm Stand ingredients of:  Watermelon, lime, Basil Seed Cocktail and Pineapple Agave and Scotch Bonnet Soda.

       

We would like to take this opportunity to thank George Sinkler
for joining us with his soothing music.

c

CSA for the Week of July 30th:

1 Eggplant

2 Heirlooms

1Cand Onion

1 Red Onion

2 Red Tomatoes

1 pint Cherry Tomatoes

1/2 pint of Blackberries

6 ears of Corn

1 lb. Squash

2 Green Peppers

1bunch of Zinnias

2 Sunflowers

1 small Cantaloupe

Once again we would like to thank Vanessa Lauria for her wonderful recipes.

Grilled Veggie Sandwich with Goat Cheese and Herbs

Here's a simple and delicious recipe to utilize some of this week's CSA abundance. A perfect example of the whole being greater than the sum of it's parts. Roasted and grilled veggies melt together and compliment tangy fresh chevre beautifully. More of an assemblage than a recipe, feel free to experiment and go crazy with variations!

Prepare your veggies with a brush of olive oil and a sprinkling of oregano, thyme, basil, salt, and pepper. 

Veggie Suggestions to grill:

Zucchini (this week's CSA share)

Yellow squash (this week's CSA share)

Onions, sliced in thick rings (this week's CSA share)

Garlic Scapes (I skewered the scapes to keep them from being completely unruly)

Eggplant (this week's CSA share)

Green and Red bell peppers* (green pepper in this week's CSA share)

Simply grill your veggies and top a crusty piece of bread that's been slathered with fresh chevre (available at SIW). Enjoy with some freshly picked SIW corn!

*A note about the peppers: I prefer to roast the peppers- by leaving them whole,

and blackening the skin over direct heat. When they are sufficiently charred, slip

them in a paper bag and let them steam for about 15 minutes, or until cool enough

to handle. The charred skin slips off and is discarded, leaving behind wonderfully

smoky, roasted pepper.

This can also be done over the flame of a gas range or under the broiler. If you've got the broiler on, you may as well broil some thick slices of tomato too. 

As long as you have the grill out, halve and pit some delicious peaches (available at SIW) and grill those too.. Fruit is my absolute favorite thing to grill. The sugars caramelize and bring plums, peaches, pineapple, etc. to a whole new level.

It's truly summer!!!!!!!!!!!!!

"First Annual CSA Dinner"

July 27, 2012

Come and join us for the "First Annual CSA Dinner."  It will be held at the farm 

on July 27th at 7pm.  All we ask is that you bring your favorite dessert to share and

byob.

We will have delectable delights of vegetables we grow on the farm, which will be prepared by some of the finest chefs in the area!

We will be accepting reservations at the stand in person or by phone until July 22nd.

Looking forward to seeing you all there!

CSA for Week of July 16th:

4 ears of Corn 

1 pt of Blackberries                                            

2lbs. Green Beans

2lbs. Squash

1 bag of Lettuce

1 Candy Onion

1 Red Onion

1 HG Tomato and 1 Heirloom Tomato

2 Cukes

1 bunch of Scallions

2 bunches of Garlic Scapes

11/2 lbs. of White Potatoes

1 bulb of Garlic

2 Sunflowers


Thanks again to Vanessa Lauria for her great contributions!


Garlicky Szechuan Green Beans

recipe by Vanessa Lauria

A good friend made this dish for me several years ago and I rediscovered it this week. Two pounds a week in our CSA share is

starting to catch up with me! This recipe uses 1 1/2 lbs+ of green beans. The sauce is sweet and garlicky and works well with other

stirfry veggies. Tonight I added thai broccoli and red peppers to the mix. Hoisin sauce and rice wine vinegar are readily available in the 

international section of most supermarkets. Both are delightful in stirfries and common ingredients in Asian cooking. Hoisin can also 

be used as a dipping sauce or in a marinade for barbeque. 

Ingredients:

1 1/2 pounds of green beans, tips cut off, beans left whole (this week's CSA)

1 medium onion, sliced thinly in half moons (this week's CSA)

1 red pepper, sliced thinly (available at SIW)

1- 2 Tbs. of sesame oil

2-3 cloves of garlic, minced (this week's CSA)

Sauce:

3 Tbs. reduced sodium soy sauce

1 1/2 Tbs. rice wine vinegar

3/4 Tbs. sugar or agave

1 1/2 Tbs. hoisin sauce

Chop and prepare your ingredients. Assemble the sauce ingredients and mix in a small bowl. Set aside. 

Heat a large wok or skillet with sesame oil- medium high heat (I use a non-stick wok to keep the oil to a minimum). Saute the onions 

and peppers for a few minutes. Add the green beans, stirring frequently to coat the beans with the sesame oil. Continue to saute about 5-10 minutes

until the beans become bright green, wrinkly and start to develop lovely bits of caramelized coloring. Push the beans off to the side and saute the

minced garlic in a touch of oil, until fragrant and sizzling. This should only take a minute or so. Stir the garlic and sauce into the beans.

Turn off heat and continue to stir until sauce has coated the veggies. Delicious served over rice!

Everyday's a Holiday!

Now that the Summer is in full swing, we are too.  We now have Heirloom Tomatoes as well as HG's.   Bi-color and white corn are plentiful today.  The list for CSA is getting longer..........and for all our CSA members, reminder that the "CSA Dinner," will be held on July 27th at 7pm.  CSA members will receive an email with all the details this weekend.  Looking forward to seeing you all there.

CSA for the Week of July 11th:

4 ears of Corn 

1 pt of Blackberries

2lbs. Green Beans

2lbs. Squash

1 bag of Lettuce

1 Candy Onion

1 Red Onion

1 HG Tomato or 1 pt of Heirloom Cherry tomatoes

2 Cukes

1 bunch of Scallions

2 bunches of Garlic Scapes

11/2 lbs. of White Potatoes

1 bulb of Garlic

2 Sunflowers

Thanks to Vanessa Lauria for another great recipe!

Cold Noodle Salad with Veggies and Peanut Dressing

recipe by Vanessa Lauria

This dish is perfect for hot summer days. I made this after work today in 30 minutes and was

so pleased with the results, I had to share! Feel free to swap out veggies or change the ratios.

I bet blanched green beans would be delicious in here as well as sauteed squash (this week's CSA).

I enjoy this salad over a bed of baby lettuce or arugula- great for lunch or dinner.

Dressing Ingredients:

1/2 cup smooth peanut butter (I use natural, but any should be fine- including chunky)

1/4 cup low sodium soy sauce

1/3 cup warm water

1 T ginger, minced

1 medium clove garlic, minced (this week's CSA)

2 T rice vinegar

1 1/2 T sesame oil

1 T honey (I used agave but raw honey is available at SIW)

1 tsp hot sauce (or a pinch of cayenne)

Puree everything in a blender for a minute. I use an immersion blender to whir everything together.

Salad Ingredients:

3/4 lb soba or udon noodles (feel free to swap out specialty noodles for spaghetti)

3 thinly sliced scallions (this week's CSA)

1 red bell pepper, thinly sliced (available at SIW)

1 cucumber, seeded and thinly sliced (this week's CSA)

1 carrot, sliced into ribbons with a veggie peeler

kernels from one ear of corn, no need to cook it (this week's CSA)

3 T sesame seed for garnish

Cook the pasta according to directions on the package. Drain and rinse the pasta with cold water.

While the pasta cooks, chop veggies and make the dressing.

Throw it all together in a big bowl, using tongs to combine dressing with the salad ingredient. 

Serve on a bed of lettuce (this week's CSA) and garnish with sesame seeds. Voila!

-- 

"The First Drawing"..............

              "Dinner for Two" Winner is:
                   Luciana Pelosi-Kirby
 Congratulations to Luciana!  Winner of "Dinner for Two" at Harry's Savoy, located at  Naamans Road, in lovely Wilmington, Delaware.

Happy 4th of July to All!!!!!!!

Can't believe it's already the 4th of July!

Well we shot the theory of corn being,"Knee high by the 4th of July."  Our first ears of corn were here over a week ago.  We have had both bi-color and white and it is delicious!  There are many other great things coming down from the farm now.  We have our own red and candied onions, some eggplant, green beans, squash and zucchini, garlic,and garlics capes.  And yes, we have had a small appearance of our tomatoes.  

Amongst some of the other goodies for the holiday week we have a full cooler full of Claudio and Di Bruno's great cheeses and olives,  all types of breads from Metropolitan Bakery, Bobbi's Hummus, Delaware Specialty has some great salsas and cheese spreads.  Don't forget to stop and get Aunt Hildy's cookies and treat your company to some of the delicious pies by My House cookies and Amy.

We will be here everyday 10am - 6pm, and yes even the 4th of July!

CSA for the Week of July 2nd:

1 bulb of Garlic
2 lbs. Green Beans
3 lbs. Summer squash
3 Ears of Corn
1 bag of Lettuce
1 Sprig of Basil
1 Candy Onion
1 bunch of scallions
2 Cukes
2 bucnhes of Garlics capes
(please check the board for any additions or changes)

Recipe of the Week:

Orzo with Roasted Summer Squash and Green Veg

recipe by Vanessa Lauria

On a typical summer night, you'll find me in the kitchen rummaging through the fridge taking inventory. A handful of zucchini and summer squash always beg to be cooked. Here is a recipe to use up lots of squash. You roast several baking trays of sliced squash and combine it with pasta, fresh herbs, fragrant garlic scapes, something green and a grating of pecorino romano cheese to make a delicious and healthy dinner. Roasting or grilling the squash adds some character to the dish. I've had this as a meal, a side dish and cold for lunch as a salad.. lots of options. A squeeze of lemon and some zest brighten things up, but is optional.

Ingredients:

1 bunch of garlic scapes (about 10), chopped, 1/4-1/2 inch pieces (CSA this week!)

1/2 large white onion (CSA this week!)

several lbs. of zucchini and summer squash (CSA this week!)

1/2 lb of green beans, roughly chopped (CSA this week!)

3/4 lb of orzo pasta

2-3 Tbsp. of fresh parsley, minced 

2-3 Tbsp. of fresh basil, minced (CSA this week!)

dried oregano to taste

salt and pepper to taste

grated pecorino romano or parmesan cheese 

Note: Most of these measurements are open to interpretation. I like to overload my meal with vegetables and have pasta be more of an accent rather than main ingredient. Feel free to make substitutions or add more veggies!

Other tasty additions:

1 qt. sugar snap peas, hulled peas or anything green- spinach or chard would be delicious too

zest from 1/2 a lemon 

corn!

a squeeze of lemon juice sprinkled on before serving

other fresh herbs from your garden or SIW, minced

Directions:

1. Preheat oven to 375 degrees.

2. Prepare several baking pans with a drizzle of olive oil. Slice summer squash in 1/4 inch widths (lengthwise works well) and arrange on the trays. Drizzle more olive oil on top and season with salt, pepper and a sprinkle of dried oregano. Roast for about 30 minutes, flipping once, until the squash and zukes have nice color and are tender.

3. When the zukes go in the oven, put a pot of water on to boil. Cook pasta and drain, reserving 1/4 cup of starchy water.

4. While the pasta cooks, saute the onion and scapes on medium heat in a large saute pan. Let them slowly cook and caramelize for a bit. When the pasta is almost done cooking, add the green beans or any other green veggie to the saute pan. They don't need too long to cook- they're finished when vibrant green with a little snappy crunch. 

5. Roughly chop the summer squash and add to the saute pan with the pasta and fresh herbs. If you have an abundance of roasted squash (more than you want to add to the pan), you can save it for later in the week. Add to omelets, salads or as a pizza topping. If things are looking a bit dry, add a little of the reserved starchy water and a drizzle more of olive oil. Taste and adjust seasonings.Top with a grating of cheese and some fresh herbs for garnish. 

6. Enjoy :)

The Kernals are coming, the Kernals are coming..........

    And they have arrived!!!!


Come and get it!!!!!!!         First corn of the season has arrived!!!..... and boy its great.

Also don't forget to stop by and get your FBC in order to enter the drawing for "Dinner for Two," at some of the greatest local restuarants in the area.  Stop by on the 30th of this month to see who has won!

CSA for the Week of June 25th:

2 lbs Summer Squash
1 Bag of Lettuce                                  
1/2 lb. of Green Beans
2 Cucumbers
1 Bulb of Garlic

2 Garlics capes
1 pint of Peas
1 small bunch of Zinnias
1 bunch of Scallions

Lots and Lots of News this week!

Many of you have already stopped by the stand to pick up your Frequent Buyer Cards.  Everyone will have a shot at being able to participate in our New program.  In previous years we have given an FBC to  our new and frequent customers to be able to acquire a 10% discount after 5/10 visits.  This year, along with the discount, we will have a drawing at the end of every month.  Those customers who have had enough purchases to fill the card will be eligible for the drawing.  Our CSA and Longwood Garden Cardholders will also be entitled to enter the drawing with the same number of purchases.  The drawings at the end of the month will be for "Dinner for Two," to one of the our local restaurants.  These fine esablishments are in support of "Buy Local.".................................

So don't forget to stop in and get your card!  Speaking of CSA.........

CSA for the Week of June 11th is:


2 Bunches of Garlics capes                                        
1 Bulb of Garlic
3 Summer Squash                                                        
1 Bag of Lettuce
1 Bunch of Scallions
1 5oz. Pumpkin Butter
1 of HG's Famous Heirloom Tomato plants

Recipe for this week:  Thank you Vanessa Lauria!

sundried tomato and spinach phyllo squares

recipe by vanessa lauria

ingredients (most of which are available at SIW!)

1/2 bunch of scallions, whites and greens chopped

1 bunch of garlic scapes, chopped

a few sprigs of thyme, chopped

a handful of parsley, chopped

a few sprigs of oregano, chopped

several cloves of garlic, minced

salt and pepper to season

2-3 bunches of fresh spinach, chopped OR 1 lb of defrosted frozen spinach, squeeze well to get rid of excess moisture

6-8 oz of feta (I prefer to buy a block of feta and crumble it)

1lb block of tofu, crumbled (squeeze to get rid of excess moisture)

1/3 cup sun dried tomatoes, chopped

one roll of phyllo dough (found in the frozen section of your grocery- be sure to defrost the roll in the fridge overnight)

olive oil and a pastry brush OR olive oil cooking spray

this is a great summertime recipe that can be assembled a day ahead of time, and baked the next day. it's suitable for vegetarians and easily

adapted as an appetizer as well as main dish. the addition of tofu bumps up the protein and reduces fat and sodium. it absorbs the seasoning and melds

with the feta cheese- you won't even notice it! this goes perfectly with a big green salad too.

PREHEAT OVEN TO 375 and lightly grease a 9 x 13 inch baking pan

1. FILLING: saute the scallions, garlic and garlic scapes until they are wilted and fragrant. add the seasonings. add the spinach and tofu and continue

to cook over medium heat until any excess liquid cooks off. add the tofu (tofu crumbling is fun for children- squishing between fingers!) and

sun dried tomatoes. this is a pretty quick step- maybe 15 minutes or so total.

2. ASSEMBLE: place a sheet of phyllo dough (keep the stack of dough covered with a towel so that it doesn't dry out too quickly) in the 

greased pan, letting the phyllo edges climb up the sides. Brush it all over with olive oil or spray with oil spray, and add another sheet. repeat until you

have a stack of 10 oiled sheets (or half the roll). you don't have to go nuts with the oil if you'd like to stay a bit more healthy. conversely, you can swap the oil for 

melted butter.

3. add the filling, spreading it evenly to the edges. continue layering and oiling the remaining half of the phyllo on top of the filling. oil the top layer.

4. gently (with a serrated knife) cut the unbaked casserole into squares. bake uncovered for about 45 minutes or until golden and crispy. serve hot

or at room temp. 

                                                                                                                                                                    
Sale, Sale, Sale for Tuesday and Wednesday Only!

$1.99 per pound

LOCAL TOMATOES

Hurry  while supplies last!

See You There!!!!!!!!!!!!!!!!!!!!!!!!!!

We are Open..............................a

 Good morning all!  Today begins the first day of CSA for the 2012 season.  The first few weeks are a bit slow as you know, but we do have many other items to choose from, and this year our discount card program will benefit everyone.
Although CSA members receive a 10 percent discount purchasing products other than what we grow on the farm, we will be issuing you a card to enable you to fill it up and have a chance at the end of the month to enter it in a drawing for dinner for two at one of our local restaurants.  (Details are further on in this post).  So without further adieu..........

CSA List for Week of June 4th


2 Bunches of Garlics capes
1 Bag of Lettuce
1/2 lb.
1 Bunch of Scallions
1 5 oz. Raspberry butter

Please remeber to keep the date of JULY 27th open for the "First Annual CSA Dinner."
(details to follow in early July)

Opening June 4th...Come and see us!

The Summer Begins when...................


                     We  open on June 4th  :)

There isn't any better way to start off the summer than to stop by SIW for your all time favorites to take to the beach.


Our hours: Monday - Sunday  10am to 6pm.


 This year we will be featuring a new program.  In the past we have had a discount card which had entitled you to a 10% discount after a number of purchases.  Once the card is completed you will be eligible to be entered into a drawing for "Dinners for Two", to one of our local restaurants.  The drawing will take place once at the end of every month we are open.  Please stop by the stand to pick up your card.