Our March Crop Mob was a huge success!

 SIW Crop Mob

Thank you to everyone who came out to the farm yesterday for our 3/25 Crop Mob. We had a fantastic team of 23. Despite the bad weather, the mob got quite a bit done! Check out the photos below to see all the fun. 

Our next event is 4/29. Please check out the information below and RSVP if interested. 

Join us to Work on the Farm and Help Our Farmer Prepare for the 2023 Season

Spend Time with Our Farmer, HG, and Have Some Fun!

• Crop Mob is a half-day of volunteer work on the farm followed by lunch.
• Dates:
• Saturday April 29th
• 9:00am – 12:00pm (work until 12 noon, lunch to follow)
• RSVP to sign-up for one or more events via email to: richsiwveggies@gmail.com
• All ages are welcome! 
• Masks optional
• Bring gloves and wear close-toed shoes (that will get dirty)
• Lunch provided by PureBread. Please advise if you need a vegetarian lunch.
• No rain date.
• Girl Scout & Boy Scout Troops welcome as are any high schoolers needed volunteer hours
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

 

We're Hiring!

NOW HIRING SUPERSTARS FOR THE 2023 SEASON

JOIN TEAM SIW At the Farm Stand and in the Fields! Send your contact information along with any experience, knowledge or skills relevant to this type of work to Rich. Ages 15++++ Opportunities to work in the Peony Fields are also available. Email Rich Here If Interested

Join Us For A Crop Mob

Join Us For A Crop Mob Event - IT'S FUN!! Lunches will be provided by PureBread Deli! Saturdays 3/25 and 4/29  9 am - 12 noon Join us to Work on the Farm & Help Our Farmer  Prepare for the Season Spend Time with Our Farmer, HG, and Have Some Fun! Crop Mob is a half-day of volunteer work on the farm followed by lunch. Dates: Saturdays 3/25 and 4/29 9:00am – 12:00pm (work until 12 noon, lunch to follow) RSVP to sign-up for one or more events All ages are welcome!  Masks optional Bring gloves and wear close-toed shoes (that will get dirty) Please advise if you need a vegetarian lunch.  No rain dates

RSVP Here

Sign Up For The 2023 SIW CSA

It's that time of year again...sign up for the CSA continues. Full Share $900.00/Half Share is $505.00 Sign up early and save. Pricing goes up by $25/month after 3/31! Please note there is a 3% service fee for PayPal, credit card, and Venmo payments.  All customers must fill out the CSA Agreement (see the green button below). Download, print, fill out, and email or mail your agreement to: richsiwveggies@gmail.com Checks can be mailed in with the CSA agreement. NOW ACCEPTING VENMO Payment Please submit $927.00 for Full Share or $520.15 for a Half Share if using Venmo to account for the service fees. Please note your phone number and email address in the notes in case we need to reach you. You MUST also submit a CSA agreement. Thank you!

March Half Share March Full Share 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 (minimum of $400) 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. Please note there is a 3% service fee for PayPal, credit card, and Venmo payments. Download, print, fill out, and deliver your agreement to the farm or email richsiwveggies@gmail.com Please mail your agreement to: Hill Girt Farm 4311 S. Creek Road Chadds Ford, PA 19317 NOW ACCEPTING VENMO Payment Please submit $412.00 if using Venmo to account for the service fees. Please note your phone number and email address in the notes in case we need to reach you. You MUST also submit an SIW BUCKS agreement. Thank you!

SIW Bucks Agreement

Pay Now

Recipe Feature of the Month

Chef Gerald Allen, a Field to Fork Dinner alum and all around amazing Chef, has sent us a mouthwatering recipe for Barbeque Pork Loin. This looks like a great one to tackle over a weekend and be your family's hero.  Follow Gerald @gravyboatjones Want to see more chef recipes? Visit our new recipe page on the website. Recipe Page on SIW Website

Pork Loin Recipe Meat Cure Recipe BBQ Sauce Recipe

SIW VEGETABLES

First Smoked Sunday Supper of 2023 & 1 Week Left for Early Bird CSA Pricing!!

Click Here To Order

Last Week for Early Bird Savings in February!

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 February - Click Here

CSA Half Share Payment in 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

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. You MUST still submit the CSA agreement (see green link below). 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 mail your agreement in.  Please mail your agreement to: Hill Girt Farm 4311 S. Creek Road Chadds Ford, PA 19317

New Recipe from Our Field To Fork Chefs Andrew Henshaw and Kevin Foley

 

Recipe From Laser Wolf Philadelphia

We have 2 great options 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 on the SIW 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. Our friends at Laser Wolf, who had done an amazing Field to Fork Dinner 2 years ago, have shared a wonderful recipe so we can recreate their flavors at home. Chef Andrew Henshaw and Chef Kevin Foley created this amazing chicken recipe. Enjoy! Visit the Chefs and Restaurant on their social media: @handsomhenshaw @fevinkoley @laserwolf_philly Moroccan Whole Spatchcock Chicken with Sumac Cucumbers By Laser Wolf For the Chicken: Brine 2.5 cups kosher salt 1/2 cup sugar 1 gallon (4qt) Water 1 Spatchcock Whole Chicken In a large pot, whisk the salt and sugar into 3 quarts of hot water until dissolved. Add ice to fill to 4 qt. Submerge the spatchcock whole chicken in the brine for 90 minutes. Remove the chicken from the brine and dry thoroughly with paper towels or leave uncovered in the fridge overnight on a sheet tray with a metal rack. For the Sumac Cucumbers: 1 lb. Persian cucumbers 1 tbsp kosher salt ¼ cup red wine vinegar ¼ cup extra virgin olive oil 1 tbsp ground sumac 2 tbsp fresh dill Slice the cucumbers to ¼” rounds using a knife or mandolin and toss with kosher salt. Let the cucumbers sit in a colander for an hour. Drain the excess water and dress the cucumbers with the vinegar, olive oil, sumac and chopped dill. Serve at room temperature. For the Chicken Marinade: 1 Spanish onion (roughly chopped) 1 pint peeled garlic cloves 4 tbsp baharat spice 1 tbsp caraway seed 1 tbsp coriander seed 6 whole dried chile de arbol 4 tbsp tomato paste 1 pint canola oil Blend all of the ingredients except for the canola oil in a blender until smooth. Add a few tablespoons of water if necessary. Once the mixture is smooth, slowly drizzle in the canola oil while the blender is running on medium speed to create an emulsion. The final marinade should be thick and emulsified. Cook the chicken right away or let marinade for up to 1-2 days. If Using the Oven Preheat the oven to 300°. Line a large baking sheet with parchment paper and inlay a wire rack. Cook the room temperature chicken, breast side up, for 1 hour or until the internal temperature reaches 160°. Finish cooking under the broiler until the skin is dark golden brown and crispy. Remove and allow to rest for at least 15 minutes before carving. Serve with the Sumac Cucumbers! If Using the Charcoal Grill Preheat your charcoal grill to 300°. Cook your room temperature chicken, breast side up, over indirect heat for 1 hour or until the internal temperature reaches 160°. Remove the chicken and open the airflow on the grill to increase the temperature to approximately 450°. Cook the chicken, skin-side down, until charred and crispy. Remove and allow to rest at least 15 minutes before carving. Serve with the Sumac Cucumbers.

Chef Andrew Henshaw In The News Congratulations to Chef Andrew Henshaw on his James Beard Best Chef Mid-Atlantic Semifinalist nomination. How wonderful! Additional congrats to all chefs and restaurants honored. To view the full list of nominees: Click Here To View All James Beard Semi-Finalist Nominees

Featured Recipes Page SIW FB Recipe Group