Wednesday, December 19, 2012

Happy Chanukah, Merry Christmas and Happy Holidays to All!

It's still not too late to buy those last minute gifts.  We still have plenty of Sauce, Pumpkin, Raspberry and Blackberry Butter.  So if you find you need some of the greatest local stuff for stocking stuffers or by the case, give us a call at 610-715-7688 or send us a note at

On behalf of all of us at SIW, we wish you the very best for you and your family and have a healthy and Happy New Year!

Tuesday, October 23, 2012

Time for the Great Pumpkin Carve!

Don't forget to stop by "The Great Pumpkin Carve," sponsored by Chadds Ford Historial Society.  None other than HG's own Great Pumpkins will be featured again this year.  I'll bet even Linus has not seen the likes of these great wonders.
            Thursday, Friday and Saturday - October 25th through October 27th,   5:00 - 9:00 p.m.
Join them on Thursday as more than 60 local artists carve hugh pumpkins!  Pumpkins will be lit and displayed on Friday and Saturday.  All three nights, enjoy live music,hayrides and a chance to win a raffle item.
for more information please visit
20% OFF


Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to
make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Our September winner of 
"Dinner for Two,"

Kevin Fahey
"Brandywine Prime"

CSA for the Week of October 23rd:
2 Ears of Corn
1 Bulb of Garlic
2 Bunches of Popping Corn
1 Jar of Tomato Sauce
1 Winter  Squash
2 HG Tomatoes
1 Heirloom Tomato

Thanks to Chef Pat McMahon for this week's recipe:

Spaghetti Squash with Tomatoes, Dill & Sour Cream

We get more and more requests for gluten free dishes. Spaghetti squash is a great substitute for noodles. Let your Fall imagination go crazy!  This recipe makes about 6 side servings.

1 Spaghetti Squash, about 2 pounds
1 SIW #1 Tomato, about 10 ounces
1 Tablespoon Grape Seed Oil
1 Small SIW Candy Onion, Minced
2 Medium sized Garlic Cloves, Minced
1/2 Cup Vegetable Broth
3 Tablespoons Chopped Dill
1/2 Cup plus 2 Tablespoons Sour Cream, room temperature
Kosher Salt
Pepper mill filled with Telicherry Black Peppercorns

For the squash-
Pierce the Spaghetti Squash through the center with a sharp knife. Steam for 40 minutes until it yields to pressure. Remove from the heat. When cool enough to handle peel away the skin. Cut off the ends, slice the squash open and remove the seed and pulp. Gently separate the “spaghetti” strands and set aside. Be picky, your looking for about a 5 to 6 cup yield. Anything that’s clumped or mushy I put in the veggie broth pot.
For the tomato-
Bring a pot of water big enough to hold the tomato to a boil. Have an ice bath big enough to hold the tomato ready. Core the tomato and make an “X” in the bottom. Cook in the boiling water for thirty seconds. Remove and drop it in the ice water until cool. Peel away the tomato skin and discard. Cut the tomato in half through the center and squeeze out the seeds. Cut the tomato into a small dice and reserve.
To assemble the dish-
Sweat the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes, broth and dill and bring to a boil. Add the squash and stir gently until hot. Reduce the heat to medium and fold in the sour cream. Adjust seasoning and serve.

Tuesday, October 16, 2012

October is the perfect time to stock up on those Winter needs!

20% OFF 

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to
make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Don't forget to come and visit our "Recipe Rack," for some of the most scrumptious delights for winter squash.     From Kuri to Delicata.......this is the best time of year for winter squashes.  If you haven't tried them yet you sure are missing out!  So stop by and say hi!

Also Don't forget! It's not too late to book your Hayride for this month.  
The brisk fresh air and wonderful tales about the farm are part of the charm of our hayride.  Call to make a reservation today!
Once you gather some history you can come on down and gather up some goodies for the rest of your day.
Local fresh baked apple pie, hand made bees wax candles and cider are only a few of the treats you will find down at the stand.  Let's not forget HG's Corn, Heirloom and Red Tomatoes.


Secretary Collin O'Mara  &  Secretary Ed Kee  will join us to welcome our honored guest

 Fred Kirschenmann, Ph.D. 

and continue the collective dialogue of sustainable solutions towards social, environmental, economic, & agricultural needs of our communities

As  author Michael Pollan stated, 'Fred is one of the wisest, sanest, most practical, and most trusted voices in the movement to reform the American Food System”.

presented by

Historic Penn Farm 


 DATE: Friday, October 19, 2012  
TIME: 6:30 PM to 9:00 PM  

LOCATION: Oberod Conference Center
400 Burnt Mill Road
Greenville, DE 19807


 RSVP by October 11, 2012


CSA for the Week of October 15th:
1 Bulb of Garlic
2 1/2 lbs. of Sweet Potatoes
1 Large Indian Corn
1 small Indian Corn
2 Green Peppers
2 HG Tomatoes
1 Heirloom Tomato
1 Green and White Acorn Squash
4 Ears of Corn

Recipe for the Week is provided by Paula Dean


  • 2 cups peeled, cooked sweet potatoes
  • 1 1/4 cups sugar
  • 1/2 stick melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 9-inch unbaked pie crust
  • 3 egg whites


Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

Friday, October 12, 2012

The Great Pumpkins are here Charlie Brown!!!!!!!!

Along with Hayrides, Apple Cider and Cooler weather..........

Which make for Great fun at SIW........Don't forget to make a reservation for your hayride out to the fields to pick pumpkins with the family.  Great weekend fun for all!

CSA Members and non-members alike,

We will be offering hay rides through October. Every weekend day at 3:00. You can pick some pumpkins or just enjoy the ride. 

We will need at least 10 people to sign up to have a ride.

If you want to book the whole wagon, that is fine too. We can work out a price depending on how many you plan to bring.

This month we are featuring many recipes to go along with your winter squashes.  Please stop by the stand and pick up a copy.

Secretary Collin O'Mara  &  Secretary Ed Kee  will join us to welcome our honored guest

 Fred Kirschenmann, Ph.D. 

and continue the collective dialogue of sustainable solutions towards social, environmental, economic, & agricultural needs of our communities

As  author Michael Pollan stated, 'Fred is one of the wisest, sanest, most practical, and most trusted voices in the movement to reform the American Food System”.

presented by
Historic Penn Farm 
 DATE: Friday, October 19, 2012  
TIME: 6:30 PM to 9:00 PM  

LOCATION: Oberod Conference Center
400 Burnt Mill Road
Greenville, DE 19807


 RSVP by October 11, 2012


Fred Kirschenmann is an internationally renowned, celebrated agricultural leader -- president of Stone Barns Center for Food & Agriculture and Distinguished Fellow of Leopold Center for Sustainable Agriculture, author of 'Cultivating an Ecological Conscience'. He has inspired sustainable food/community advocates, researchers & policy makers for decades with his writings and leadership. 

Dr. Kirschenmann's correspondence & conversations have assisted in the  efforts towards the regeneration of Historic Penn Farm - 'Cultivating Awareness ~ Connecting Communities ~ A Farm for Our Times". He will be our Speaker at the 1st Annual 'Common Ground' Forum  - Oct. 20th (details at link below).

Harry's Savoy Grill Chef David Leo Banks & Culinary Team, comprising professional Chefs & selected area Culinary Arts high school Students, will prepare hors d'oeuvres from Harvest Market's natural foods in support of Historic Penn Farm's 'Common Ground' Sustainability Weekend - a fund/awareness raising event. 

Details of other weekend events:  
Hope you can join us!
Historic Penn Farm 
807 Frenchtown Road
New Castle, Delaware 19720
(302) 655-7275 

CSA for the Week of October 8th:
1 bulb of Garlic
2 HG Tomatoes
1 Winter Squash (Acorn, Butternut or Carnival)
1 Green Pepper
2 1/2 lbs. of Sweet Poatoes
1 Jack-O-Lantern pumpkin (medium sized)

Special Thanks to Pat McMahon for his recipe for:

Delicata Squash & White Sweet Potato in Green Curry & Coconut Milk
This recipe is usually made with Massaman Curry Paste and is Thai Muslim in origin. We always have many cans of Thai Curry Paste in our pantry and just happened to have a Green one open. Try it with any of the varieties; Green, Yellow, Red, Panang,
Massaman or my personal favorite Jungle. Just a note, Massaman Paste is the only store bought variety that is vegetarian.

1 White Sweet Potato, about 1.75 pounds
1 Delicata Squash, about 1.25 pounds
1 Tablespoon Grape Seed Oil
3 Tablespoons Green Curry Paste
1 Can Lite Coconut Milk
1/2 Cup Water
For the sweet potato-
Roast in a 350 degree oven for 35 minutes until cooked through. Remove to cool and peel and cut into 1 inch cubes.
For the squash and curry-
Wash the squash, cut off the ends, cut into quarters and remove the seeds and pulp. Cut into 1/2 inch pieces.
Lightly fry the curry paste in the oil. Add the coconut milk and water  and bring to a simmer stirring well. Add the squash, cover and simmer until tender, about 8 minutes. Add the sweet potato chunks and simmer until heated. Serve immediately.

Wednesday, October 10, 2012

CSA for the Week of October 1:
4 Ears of Corn
1 bulb of Garlic
2 lbs. of Sweet Potatoes
3/4 lb. Green Beans
2 HG Tomatoes
1 Winter Squash (Butternut, Carnival or Acorn)
1 Lil' Giant Pumpkin

Thursday, September 27, 2012

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"

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

Tuesday, September 18, 2012

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, 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

Friday, September 7, 2012

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 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. 

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.


Wednesday, August 29, 2012

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!

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. 

Thursday, August 23, 2012

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!

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).

Monday, August 6, 2012

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!

"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- 

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.

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!