CWFFarm Recipes and Vegetables At Make Gahanna Yours Farmers Market August 11

beets & sweet potato dish
Beets & Sweets

We are at the Make Gahanna Yours Farmers Market today, Sunday August 11th from 4-7 pm at 75 W. Johnstown Rd., Gahanna, Ohio 43230. We will have our farm fresh vegetables of red & green tomatoes, Asian eggplant, Patty Pan squash, potatoes, beets, garlic, red, white & sweet onions, sweet peppers, bell peppers, cucumbers, sweet potatoes, broccoli, Brussel sprouts, cauliflower, carrots, cabbage, green & yellow zucchini, yellow squash along with our CSA eggs & meat and our delicious pantry-fare.

This week be sure to try our Asian eggplant for this fabulous recipe and also a recipe for our beets & sweet potatoes both are so delicious.

Recipe #1

Grilled Asian Eggplants 

grilled Asian Eggplant cropped
Grilled Asian Eggplant

Cook: 20 mins

Yields: 6 Adults or 1 Hungry Teenager

Ingredients:

3- Carousel Watergardens Farm Asian eggplants – washed (Don’t cut in half until just ready to put on grill)

2 Tablespoons olive oil or coconut oil  your choice

1 teaspoon sesame seed – toasted white sesame seeds

cilantro – garnish (optional)

Glaze Topping

3 Tablespooons soy sauce

1 Teaspoon sesame oil

1 inch knob ginger – peeled and grated fresh (1/2 teaspoon dried ground)

1 chili – to taste or heat tolerance or  use 1 tablespoon finely chopped red pepper if you like it mild

1 clove Carousel Watergardens Farm garlic – peeled and chopped finely

2 Teaspoons Carousel Watergardens Farm maple syrup – or to taste (or can use 1 teaspoon of Carousel Watergardens Farm honey)

Directions

1.Preheat grill (if using outdoor grill). If using indoor grill pan, spray pan lightly with spray oil.

  1. Make your glaze topping: In a small bowl, combine tamari (soy)sauce, sesame oil, ginger, chili to taste or just some chopped red bell pepper for color, garlic and maple syrup. Stir to combine.
  2. Slice your Asian eggplants lengthwise (or can use Western eggplants but you will have to cut them 3-4 times lengthwise so they cook evenly). Brush olive oil on both sides of the eggplants.

4. Grill the eggplants cut side or flesh side down for about 3-5 minutes on a low-medium heat with the lid closed depending on how large your Asian eggplants are. If you are using a grill pan, cut the eggplants so they can fit lengthwise in the pan, spray lightly will oil and find a lid that can cover your grill pan at least partway. You will know when your eggplant are ready to be turned over as the skins will turn from a dark purple to a light brown and when you grab them with the tongs they are easy to squeeze.

  1. Turn your eggplants over so that the cut side is facing up. You should have nice grill marks on your eggplant. Spoon the glaze topping over the top of each eggplant. Close the lid of your grill and cook for another 3-5 minutes depending on the size of your eggplants. Remove your Asian eggplants from the grill. Garnish with toasted sesame seeds and cilantro and enjoy.

Recipe #2

CWFFarm Roasted Beets & Sweets

This is a recipe from Cathy’s southern heritage in Tennessee-great taste, great colors and fun to make.

 Prep time 15 minutes  Cook Time 1 hour

3 medium Carousel Watergardens Farm beets, peeled and cut into chunks

1 tablespoon and 3/4 teaspoon olive oil, divided

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1Tblsp Carousel Watergardens Farm Maple Syrup or 1/2 teaspoon sugar

1-1/2 medium Carousel Watergardens Farm sweet potatoes cut into chunks

1/2 large Carousel Watergardens Farm sweet onion, chopped

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, toss the beets with ½ of the olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

 

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