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!

Congratulations 
to
"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- 

http://content.markbittman.com/node/176 and when I don't-  http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

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.

Ingredients:

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!