Wonderful Fall Pumpkins, Sqaush and Decor........

Happy Fall!  Although we are starting to see the long days fade......We are still going strong with lots of wonderful tomatoes, Corn, green beans, eggplant, onion, and garlic too.  The winter squashes are plentiful.......stop by and choose from many different kinds of delectable squashes and pumpkins as well.  DON'T FORGET TO BRING YOUR SIW FREQUENT BUYER CARD!  There's still plenty of time left for drawings.

We would like to congratulate! 

Amy Costello

our August winner of:

"Dinner for Two"

at

"THE WHIP"

CSA for the Week of September 24th:

3 Eras of Corn

1 bulb of Garlic

1 Candy Onion

2 lbs. of Sweet Potatoes

1/2 lb. Green Beans

2 HG Tomatoes

1 bag of Arugula

1 Lil' Giant Pumpkin

1 Eggplant

And the Fall is upon us....................

Yes the fall is starting ...............but the Corn still keeps the summer alive here at SIW!  Bicolor, as well as white is still plentiful and boy you know it's great!  And don't forget to stock up for freezing for the winter.

We have some really wonderful squash for the cooking and baking.  Amongst them are delicata, kurie, spaghetti (regular and striped), carnival and acorn,.....as well as some of the tastiest pumpkins- Fairytale and peanut.  You will find some recipes at the counters for the taking starting next weekend.

Besides great eating.......We have lots of decorations for the Holidays.......small Jack-B-Little pumpkins to some of the larger varieties, both small and large Indian corn,  10' foot Corn stalks, and the best array of Mums around.  So stop on by and say hello....  :)







CSA for the Week of September 17th:

2 lbs. of Sweet Potatoes
1 lb. Green Beans
1 Candy Onion
1 bulb of Garlic
4 ears of Corn
2 HG Tomatoes
2 # 2 Tomatoes
1 Jack-B-Little pumpkin
1 5oz. Pumpkin Butter

Peaches, Peaches, Peaches................

Peaches waining is a sure sign that the fall is on its way.......but you can still get some of the finest local peaches around while they last!
For some great ideas on how to freeze your peaches for a true winter treat visit www.hgtv.com and search "freezing peaches."  You can also find information on freezing nectarines, plums, and figs.

When Fall comes to mind we think of cooler breezy nights and all the great decorating we love to do during this season.  This week you will find the first signs of colorful decorations coming to SIW.

On a special note, on behalf of HG and myself, I would like to take this opportunity to recognize staff that has been with us this year and have either gone back to school or pursuing other ventures:

Barbara, Matt, Maggie, Kate, Perry, Bobby, Thomas, Everit, and Rachael. 

And for those whom are still making everything happen:

Joe, Vanessa,  Lauren,  Maria,  Lety, Brandon,  Sydney,  Pat,  Hughie, Zach, and Tim.

And to our great team on the farm!

We would like to "Thank you," for your support to help make SIW the best little hot spot in the Brandywine Valley.

CSA for the Week of September 3rd:

1 Eggplant

2 HG's Tomatoes

2 #2 Tomatoes

1/2 lb. Green Beans

1 1/2 lbs. Potatoes

1 Candy Onion

2 lbs. Squash

1 Red Pepper
1 bulb of Garlic
6 Ears of Corn

And once again another great recipe from Vanessa Lauria, Thank you.


Corn and mushroom risotto

Serves at least 6-8

This is a crowd pleaser of a recipe. And I do mean a crowd- one batch made full course meals for several days. The sweet and crispy corn is a perfect complement to the creamy rice with a tang from the cheese and savory bits of mushroom. I do find that corn risotto is a little less starchy than my typical risotto recipes, but that might have to do with the corn ratio I used- lots of veggies and less rice. I used to be intimidated by risotto before I'd ever tried to make it. Don't be- I never stir constantly as recipes often require. Keep the burner at an even med/med-low heat and stir every few minutes. 

Ingredients:

6-8 corn, kernels removed and cobs saved (for broth) (CSA)

2 cups arborio rice

2 Tbsp olive oil

2 Tbsp butter

1 large candy onion, chopped (about 2 cups) (CSA)

8 oz of button mushrooms, sliced 

splash of balsamic vinegar (available at SIW)

1 cup white wine

6 cups of vegetable broth 

salt and pepper to taste

1-2 Tbsp fresh chopped basil (available at SIW)

1 cup of grated pecorino romano or parmesan (available at SIW)

1. Prepare your broth. Heat 6 cups of veggie broth in a stock pot. I use bouillon cubes if I don't have time to make broth and usually use a little less to reduce the salt content. Add cobs that have been stripped of kernels to the broth. Let it boil for a bit, giving the cobs time to add lovely corn flavor to the broth. Then remove the cobs and keep the broth hot.

2. In a large dutch oven or risotto pan over medium heat, saute the onions and mushrooms in the olive oil and butter for about 10 minutes, until the onions are soft and translucent. Season with a little salt and pepper. Add a splash of balsamic vinegar to punch up the mushroom flavor while they cook. 

3. Add the rice, stirring well for a minute or so to heat the grains and coat every grain in fat. Then add the cup of white wine (pour yourself a glass if you haven't already!). It should sizzle a little as you stir it all together. Once that has absorbed you can begin adding the hot broth. I add a ladle or two at a time, stirring to incorporate and then keeping an eye on it as I do something else in the kitchen- like prep a garden salad. When I stir and hear a little sizzle, revealing the bottom of the pan- enough broth has been absorbed to add some more. Keep this up until you've added all but a little broth. Here is where I add the corn so that it retains it's crispy sweetness. Add the last of the broth, stir and taste. To check that the rice is perfectly cooked, take a grain out and smear/wipe it on something (I use my black cooktop). If the rice still needs time, there will be a little flecks of hard white in the center of the grain. You want the rice smear to be starchy and translucent. Add a little extra broth (water is fine) if needed. It should be al dente with a little chew. Stir in the grated cheese, add your fresh basil and serve immediately.

-- 

It's that time of Year when.................

The kids are getting ready to go back to school and Labor Day is upon us!  The Heirlooms and HG's Tomatoes are still plentiful for a great Tomato, Mozzarella and Basil salad, drizzled with the world famous 25 yr. aged Claudios's Balsamic Vinegar.  Other great salad options for the weekend are edamame and corn, or succotash.  Doc Martin Limas are now in full swing and are going fast.  And don't forget to pick up Henretty's crab cakes, they are scrumptious.

The fall brings on some of the sweetest corn.  It will be available through mid-October.

Speaking of October!!!!!    Don't forget to make your reservation for our Hay Rides.

Starting the first weekend in October we will be offering hay rides on the farm. They will be held on Saturdays' at 3pm and Sundays' at 2pm. The cost of the ride will be $7.50 for those who are riding and for those who who like to stop at the pumpkin patches and pick pumpkins , these will be charged by the pound. Please call and reserve your spot for they go quickly.

We have reservations for the whole wagon for family and friends for $150.00. 

CSA for the Week of August 27th:

1 Eggplant
2 Heirloom Tomatoes
2 HG's Tomatoes
1/2 lb. Green Beans
1/2 lb. Doc Martin Limas
1 1/2 lbs. Potatoes
1 pint Heirloom Cherry Tomatoes
1 Red Onion
1 Candy Onion
2 lbs. Squash
1 Green Pepper
2 Sunflowers




Thanks Vanessa!


Roasted Tomatoes

The kitchen counter is full of tomatoes from each week's CSA. I've made a dozen variations on a tomato salad- from corn and heirloom cherry tomatoes with balsamic and basil to garlicky green beans and tomatoes. Tonight I had a bunch of really ripe stragglers- each with a bit of a bad spot. My #1 tomatoes turned #2 overnight! Here's a super easy recipe to regain counter space and make quick work of a colander full of tomatoes. These roasted tomatoes keep at least a few days in the fridge and I add them to omelets, soup, quiche, pizza, pasta sauce, etc. They also freeze well to brighten winter meals. Whenever I use the oven, I try to cram it full of veggies to roast to conserve energy and save time during the week. Roasted potatoes with rosemary, tin foil parcels of beets sprinkled with some good sea salt, chopped medleys of eggplant, onion and zucchini.. yum!

Ingredients:

tomatoes (sliced about 1/2 inch thick, seeds removed) 

garlic cloves (peeled and left whole or cut in half)

olive oil

dried oregano

salt and pepper

Preheat oven to 300 degrees. Lightly coat several baking trays with olive oil. Arrange tomato slices on the trays, skin side down. 

Tuck garlic cloves into tomato crevices. Sprinkle with salt, pepper and oregano. Drizzle with a little more olive oil. Bake for 45 minutes to 1/5 hours

depending on how thick and watery your tomatoes are. You want them to shrink down a bit and lose a lot of their moisture without burning. Keep 

them in a covered container in the fridge with a drizzle of olive oil on top. 

CSA for Week of August 20th:
1 Eggplant
2 Heirloom Tomatoes
2 HG's Tomatoes
1 pint of Heirloom Cherry Tomatoes
1 Candy Onion
1 Red Onion
1 1/2 lbs of Potatoes
2lbs. of Squash
1 Green Pepper 6 Ears of Corn
2 Sunflowers or 1 bunch of Zinnias


Many thanks once again to Vanessa Lauria

Recipe by Vanessa Lauria

This weekend was delightfully cool. Great sleeping weather and a nice breeze. The moment the weather starts to remind me of fall, I break out this dish (even though it is still August).  Colcannon is basically mashed potatoes and cabbage- but somehow it is so much better than that description :) Colcannon is pretty cheap to make, is warm and totally comforting and goes well with a variety of other dishes. I always try to have some kind of green, depending on the season and what's in my CSA share. Green beans sauteed with garlic, a squeeze of lemon and some slivered almonds would be delicious. A quick saute of zucchini and red onion? Yum. A tomato salad with basil and fresh corn? Now we're talking!

Ingredients:
2.5-3 lbs potatoes (I really don't measure- cut enough potatoes into big chunks (skins on) to cover the bottom of a big pot- maybe 6-8 big potatoes) (part of this week's CSA)
2 tsp salt, divided
1/2 a green cabbage or 1.5 pounds of kale, finely chopped
1 broccoli, super-chopped (I mean baby florets)
lots of garlic, minced to taste (available at SIW)

1 cup chopped leeks (this time of year I'm using up frozen leeks from last fall)
1 cup evaporated milk (or half and half for more decadence) (or plain yogurt available at SIW)
1-2 Tbls chopped parsley (available at SIW)
1/2 tsp pepper

Cover the potatoes and 1 tsp salt with water (by 2 inches) and boil for 15-20 minutes or until tender. Once the potatoes are on, I chop the cabbage and add that so they all cook together.

While the potatoes and cabbage cook, in a small sauce pan, combine the milk, garlic, leeks and parsley. Heat on medium for 10 min or so (I do this until my frozen leeks are defrosted and cooked. This will probably finish before the potatoes are done- so just turn off the heat and let sit.

At the end of the potato cooking time, throw in the broccoli (they only need a minute or so in the boiling water).

Drain the veggies and return to pot. Add the milk mix, 1 tsp (or more to taste) salt, the pepper and some plops of butter. I mash it all together with my immersion blender, but mash however you choose (a potato ricer works okay- but you have to scrape it frequently b/c of all the potato skins and cabbage bits). That's it!

I always mean to add lots of cheese and bake this in a casserole, but forget to. Leftovers are great for breakfast on a skillet (I think this is called bubble and squeak).

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.