It doesn’t get more farm-to-table than dining at a working farm. That’s the thinking of Chadds Ford’s SIW Vegetables, which is bringing back its Field to Fork dinner series through Oct. 2, writes Ed Williams for Main Line Today.

The ticketed family-style meals will take place on Wednesday evenings throughout summer and early fall.

Each week, locally renowned chefs will create multi-course seasonal menus featuring fruits, vegetable and herbs grown on the farm.

“The trend in farming is to incorporate an element of tourism which serves several purposes: First it allows those in the community and beyond the unique opportunity to experience and learn where their food is coming from and to meet those who are growing it.

“The second is a way to showcase the farm and earn important revenue toward keeping the farm sustainable,” explains HG Haskell III, the farmer and owner behind SIW Vegetables.

Dinners will be hosted in the farm’s 1600s barn and part of the main house, which dates back to 1816. The BYOB dinners begin at 6:45 p.m. and the distinctive menus will be posted by the chefs on the website a week in advance.

Read more about Field to Fork dinners here.

[uam_ad id=”62465″]