Pick up Delicious & Colorful Vegetables from CWFFarm At The Make Gahanna Yours Farmers Market September 1st

Pick up  your delicious vegetables from Carousel Watergardens Farm. We will be at the Make Gahanna Yours Farmers Market this Sunday September 1st from 4-7 pm at 75 W. Johnstown Rd., Gahanna, Ohio 43230. We will have our farm fresh vegetables of red & green tomatoes, grape & mini Roma tomatoes, mini cucumbers, Asian & baby eggplant, potatoes, beets, garlic, red, white & sweet onions, sweet & hot peppers, bell peppers, cucumbers, sweet potatoes, broccoli, Brussel sprouts, cauliflower, carrots, cabbage, green & yellow zucchini, okra, pickle cucumbers, yellow squash, patty pan squash along with our CSA eggs, ground beef & pork sausage and our delicious pantry-fare of jams & jellies, honey & maple syrup, soup mixes and popcorn.

This weeks recipes feature our eggplant, tomatoes and zucchini’s as the main ingredients.

Recipe #1

Carousel Watergardens Farm Eggplant Tomato Bake

Ingredients:                       Recipe makes 4 servings 4 eggplant tomato bake

1/2 cup all-purpose flour

1/2 cup dry bread crumbs

2 tablespoons Italian seasoning

2 eggs

2 tablespoons water

1 small to medium Carousel Watergardens Farm eggplant, sliced into 1/4 inch rounds

1 tablespoon peanut oil or oil of choice

1 (14 ounce) jar spaghetti sauce

1 cup ricotta cheese

1 cup grated Parmesan cheese

1 tomato, thinly sliced

1 (8 ounce) package angel hair pasta


Preheat the oven to 350 degrees F (175 degrees C).

In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 10 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.


Recipe #2

Stir Fry Eggplant


Prep time 15 mins; Cook Time 15 minutes Total time 30 mins.

  • 1 lb Carousel Watergardens Farm Asian or baby eggplant cut into ¼” medallionseggplant-stirfry
  • 1 lb extra firm tofu (optional)
  • 1 C coarsely chopped  Carousel Watergardens Farm green, yellow & purple peppers
  • 1 C coarsely chopped Carousel Watergardens Farm sweet onion
  • 1 chili pepper with ⅛” cut off of the bottom
  • ½ C water
  • 2 Tbsp tamari-an aged soy sauce prepared with little or no added wheat
  • 1 Tbsp low-sodium soy sauce
  • 6 cloves Carousel Watergardens Farm garlic, minced
  • 1 Tbsp fresh or frozen ginger, minced
  • 3 Tbsp light brown sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp Olive oil or Coconut oil or peanut oil your choice, evenly divided (peanut oil for best results)
  • 1 8 oz can drained chopped water chestnuts


  1. An hour before starting to cook, drain your tofu and place it on a plate between two super absorbent paper towels, and then place a medium saucepan on top of it. Next, fill the saucepan with something heavy. This will press much of the moisture out of the tofu so that it browns well.
  2. Cube the tofu into bite-sized pieces and prep your vegetables.
  3. In a wok or a large pan, heat ½ Tbsp peanut oil over medium heat for two minutes, and then add the tofu to the pan. Cook until the underside is browned (about 3 minutes), and then flip and cook the opposite side until it is also browned. Remove from the pan and set aside.
  4. Add the remaining ½ Tbsp peanut oil to the pan and heat. Next, add the eggplant, green peppers, white onions, and chili pepper to the pan. Sauté until the eggplant begins to soften, but doesn’t get mushy. This will take approximately 5 minutes.
  5. While the vegetables are sautéing prep your stir fry sauce by whisking together water, tamari, low-sodium soy sauce, garlic, ginger, light brown sugar, and cornstarch in a small mixing bowl. Make sure there are no cornstarch clumps, otherwise it won’t thicken correctly.
  6. Once the eggplant has finished cooking, add the water chestnuts and the simmer sauce to the pan. Cook until the water chestnuts are heated through and the sauce is simmering and thickened.
  7. Serve immediately over 1 cup of cooked rice.

Recipe #3

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Yield: 6 servings Prep Time: 15 mins  Cook Time: 45 mins  Total Time: 1 hr

Tomato Eggplant Zucchini Bake with Garlic and Parmesan. An easy way to use up extra summer vegetables!


  • 3 medium CWFFarm zucchini — about 1 1/2 pounds
  • 1 small/medium CWFFarm stripped eggplant or several Asian eggplants – see notes if your eggplant 2C-Easy-Baked-Eggplant-and-Zucchini-with-Tomato-Garlic-and-Parmesanis large
  • 1 pint CWFFarm cherry tomatoes — or grape tomatoes CWFFarm Juliets are best
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves CWFFarm garlic — minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese — divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil — divided
  • 1/4 cup chopped fresh parsley — divided


  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Recipe Suggestions

  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
  • Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave.


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