Thursday, September 11, 2014

La Fia, Bryan Sikora - and the final CSA Dinner of the Summer!

First, to thank all of the chefs, CSA members, dinner attendees, and employees who helped make our CSA dinners this summer a possiblity. 

We are so thrilled to host our FINAL CSA Dinner, on September 12th, with guest chef Brian Sikora of downtown Wilmington's La Fia Bistro. A successful, chic bistro, run by husband and wife - with use of a cooking style that has rung throughout the nation, but also with use of our SIW Vegetables!

"Sikora’s approach to modern cuisine—rustic, soulful, but imminently approachable—earned rave reviews as he led Philly restaurants like Django and, and Talula’s Table in Kennett Square. His graceful, laid-back cooking style is a perfect match for his new digs. In a storefront leased from the Buccini/Pollin Group, natural light beams onto distressed tin ceilings and reclaimed wooden tables. "

Photo from
"When Bryan Sikora planted his flag on the corner of Fifth and Market in downtown Wilmington—and not on Rittenhouse Square or Fishtown or West Village or Chelsea—it felt like a major upset victory for little ol’ Delaware.
Photo from
Sikora, one of the Philly region’s top chefs, helped define upscale casual dining in the area for more than a decade. His talent and pedigree could’ve taken him anywhere he wanted. And he picked us. It was the culinary equivalent of Elena Delle Donne spurning UConn to join UD. The small-market franchise landing the blue-chip free agent."

We can't wait for this dinner! Arrival, as per usual, is at 7pm, and guests can expect to eat at about 7:30. These dinners are BYOB, but we do provide water, iced tea, and lemonade.

Join us in closing out the summer with a bang!

See you Friday~!

SIW Vegetables

Tuesday, September 9, 2014

It's that time of year for all the Fun!

Hayrides for one and All!

Come and join us for a fun filled ride around the farm. 

Hayrides thru the farm this starting the last weekend in September! Let's hope for awesome weather.  Halloween mandates a carved pumpkin (or 3) for your front stoop. Why not pick them out in the pumpkin patch?!


Saturday, September 27th  & Sunday, September 28th
1 PM & 3 PM

Children under 2: FREE
3-12 year olds: $6.00
12+ and up: $7.50

Make your reservations at the stand, payment is due at time of booking. 
For questions please call (610) 388-7491.

Have a girl scout troup? a cooking club? pumpkin connoisseur community? Book a private wagon and get HG all to yourselves! 

Up to 25 people for $175.00. Additional folks are $7.50 each.

you've seen this photo before! think pumpkin patch hayrides!

CSA - Week 14

Although it's starting to feel a bit like fall, we are still enjoying a plentiful bounty!

1 lb. Lima Beans

1 1/2 lbs. of Heirloom Tomatoes

3 HG Tomatoes

1 Pint of Cherry Tomatoes

2 Green Peppers

4 Hot Peppers

6 Ears of Corn

1 Yellow Onion

1 Red Onion

1 Bulb of Garlic

2 lbs. White Potatoes

1 1/2 lbs. Zucchini

2 #2 Tomatoes

Saturday, August 30, 2014

Heirloom Tomato Tart!

Because we all love heirloom tomatoes SO very much, here is a recipe to shake things up a little!

This is a beautiful post, complete with recipe from bloggers Tom Porter and Diane Cu!!

Tomato Tart with Pesto & Onions
Yield: 1 10" Tart
Total Time: 1 hour
The tart was inspired by and uses the tart dough recipe from David Lebovitz's Tomato Tart recipe. This is a perfect use of tomatoes in their prime, putting them on a delicious pastry pedestal.
The Pesto recipe makes about 2 cups. We'll store the extra pesto in a closed jar in the fridge to use over a couple weeks time. The recipe is written out for a food processor, but the recipe can be ground together in a mortar and pestle if you want to go old school.


Tomato Tart Ingredients

  • Tart Dough
  • @ 1 lb. Fresh Tomatoes, sliced 1/2" thick
  • 1/4 c Pesto (recipe follows)
  • 1/2 med. Onion, sliced 1/4" thick
  • 3 oz. (85g) Goat Cheese
  • 1 T fresh Thyme Leaves
  • Sea Salt & fresh cracked Black Pepper

Pesto Ingredients

  • 4 T Pinenuts, toasted
  • 15 Walnut Halves
  • 4 Black Peppercorns
  • 2 med. cloves of Garlic
  • @ 4 c gently packed Italian Basil Leaves
  • 6 oz (170 g or 2 c when grated) freshly grated Parmigiano Reggiano
  • 1 T fresh Lemon Juice
  • 1 t Sea Salt
  • 1 1/2 c Olive Oil, approximately


Tart Directions

Preheat Oven to 400º F.
  1. Make tart dough and roll out into a 9" or 10" tart pan. Trim excess dough.
  2. Press the bottom of the tart with your fingers to "dock" it, making indentions in the bottom.
  3. Spread the 1/4 cup of pesto over the bottom of the crust.
  4. Layer in the onions, creating a light layer loosely covering the bottom of the tart. Layer tomatoes on top of the onions.
  5. Crumble the goat cheese into large chunks and spread over the tart. Sprinkle thyme leave over tart. Season tart with sea salt and fresh cracked black pepper to taste.
  6. Bake for 30-35 minutes or until cheese and edges of tomatoes are starting to char, and crust is golden.

Pesto Directions

  1. Combine nuts, peppercorns, and garlic in a food processor. Pulse a few times to break up and combine.
  2. Add basil leaves, cheese, lemon juice, salt and 1/2 cup of olive oil in processor. Grind until very fine.
  3. Gradually add remaining oil grinding until smooth (you may not need the remaining cup or may wish for more depending on your preferred texture of the pesto).


Heirloom Tomato Tart with Pesto and Goat Cheese

by  on JULY 31, 2012
Just to state the obvious, our tomatoes have been very successful this year. After struggling to grow them the past couple years we were determined to have a good crop this year. I think we may be on to something.
Each year I think we get a little less ignorant. At least I hope we do. Spring begins the same. After months of waiting for the weather to warm up so we can begin our tomato frenzy, we’ll hit the nurseries scouring for tomato young-ins. We make sure to find a few of our favorites (meaning roughly 10 varieties), then we’ll ask, read, and stumble upon new varieties that sound either delicious or sexy or both.
Then after filling all of the available garden space, we’ll end up finding a few more we just have to try, re-arrange a few things in the garden, then plant some more tomatoes. All is in the hope that we’ll have a Midsummer Night’s Dream of having more tomatoes than we’ll know what to do with. Sometimes dreams do come true.
Combine the over abundance of red, yellow, and green fleshy tomato deliciousness, with another busy summer travel schedule and most of our home meals have involved tomatoes, one way or another. Everyone has been amazing with the sharing of your favorite recipes, several of which have landed on our feasting table.
One tomato recipe I’ve been craving is a tomato pie or tart. After stumbling upon one David Lebovitz had put up a couple years ago after he spent the day with a friend in Gascony I knew I had to try it. The simplicity of the tart, highlighting the beauty of the tomatoes in the peak of their season sounded perfect. In a pastry crust, a thin layer of mustard, a layer of thick cut tomatoes, fresh herbs, and goat cheese all baked together to a slight singe.
Normally I have my go-to crust recipe, but always willing to try one of David’s recipes, I made the crust using his recipe. I now have a new go-to.
So quick, non-fussy, and utterly delicious. It handles nice to roll out and flip into the tart pan. It seemed effortless to make the crust.
The for our tart, we made a fresh pesto sauce to use instead of the mustard and added layer of onions below the tomatoes. For the amazing tart dough recipe, please visit David’s site.
Spread fresh pesto
start with fresh tomatoes
slice, slice and slice
layer with pretty slices of onions
layer with tomatoes, goat cheese and fresh herbs

For original post:

Tuesday, August 26, 2014

CSA Week 12!!!!!!!!

CSA Week 12

Can you believe it is almost Labor Day?? We can't either! Here is week 12's CSA

2 #2 Tomatoes

1/2 Pint Raspberries

2lbs Yellow Squash

2lbs White Potatoes

1 Bulb of Garlic

1 Red Onion

1 Yellow Onion

6 Ears of Corn

1 Bunch of Beets

4 Hot Peppers

2 Green Peppers

1 & 1/2 lbs Eggplant

3 H.G. Tomatoes

3 Sunflowers

1 Butternut Squash

1 lb of Doc Martin's Lima Beans!