We saw their advertisement for their smoked thick cut pork chops.
Okay, the picture in the advertisement had us hooked.
Then we continued on to see the Cheesy Potato Casserole on the menu.
Yep, we were definitely being reeled in.
Finally came the Garlic Roasted Green beans and the Kale Salad and then we were there.
Because at that point, they had us sold.
This was for a serving for 2 people at a great price of $35. So we called in our order for pick up on the day and time that they had set.
What’s New?
We’ve been to SIW-Vegetables for their Field-to-Fork dinners they hosted onsite before, but what we really want to share now is our most recent experience with SIW and their Farm Stand Dinners. For some reason, we didn’t realize that they were going with the COVID-19 flow. Many businesses have had to become creative during these challenging times.
SIW is one of them.
Like other eating institutions, they’ve adapted. In their case, it’s still Field-to-Fork, but now it’s take out at their Farm Stand, located just north of the Pennsylvania-Delaware arc border on Rt 100, just south of US Rt 1.
They share their events on their website and on their Facebook© page.
The Pickup
We really were not sure what to expect, we only knew we were picking up food.
We arrived at our location (at their Farm Stand) and saw that grille hot and smoking up some amazing pork. The smell was awesome. There were 3 other cars already there waiting to get their orders.
Natalie Eguez and Gerald Allen (aka “the smoker guy” according to Natalie) were our chefs for this meal. To learn more about Natalie Gerald, hit this link to SIW’s home page, scroll down just below the current food offering and read their story.
As expected, Gerald was at the smoker and Natalie was putting the rest of the food order together. The potatoes, salad and green beans were prepped earlier and were already in the containers, still warm as they were kept in coolers (they don’t just cool folks).
The pork came hot off the smoker.
Let me just say, the smell all the way home from the pork made it hard not to want to eat it immediately.
Needless to say, rather than wait and heat it up later, we opted for an early dinner.
The Background
The first time Gary and I attended SIW BYOB Field to Fork was with our children. We’d purchased fruits and vegetables at the stand, but had not been at one of their dinners yet. The kids had gotten a reservation for us so that we could celebrate our anniversary together with them.
It was not just a wonderful gift, but a great experience and…the food was amazing.
It was set in an open barn and the Chef was barbequing our meat outside of the barn. The smell just made our mouths water. Then at a serving table they provided local sides that were just as awesome and fresh. The dinners are BYOB so we brought our own wine.
We liked it so much, we went back for a second time!
This is just a little preview of our first time, maybe after the pandemic is over we will write up a more detailed story of their Field to Fork dinners.