We have several recipes this week for when you pick up fresh delicious vegetables from Carousel Watergardens Farm this Sunday Sept. 15th at the Make Gahanna Yours Farmers Market. Join us from 4-7 pm at Veterans Park, 75 W. Johnstown Rd., Gahanna, Ohio 43230.
We will have our farm fresh vegetables of red & green tomatoes, grape, cherry & mini Roma tomatoes, green beans, mini cucumbers, Asian & baby eggplant, kale, 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, acorn, butternut and spaghetti squash along with our CSA eggs, ground beef & pork sausage. Don’t forget our delicious pantry-fare of jams & jellies, honey & maple syrup, soup mixes and popcorn. We accept WIC coupons and Senior Nutrition coupons. See you at the market!
Grilled Beet Sliders
3-6 medium to large Carousel Watergardens Farm Beets
2 Tablespoons Seasoned Salt
1-2 packages of Slider Buns
1/2 of a Carousel Watergardens Farm medium sweet or red Onion (sliced thin)
Arugula or Romaine Lettuce
1 Carousel Watergardens Farm medium tomato sliced
1 Batch Green Goddess Dressing (see recipe below)
Cut the top & bottoms off the beets and then remove skin.
Add beets and seasoned salt to a pot full of water and bring to a boil. Boil for about 1 hour or until the beets are tender. Allow beets to cool, and then slice them in 1/2 inch thick slices. I usually get 4 sliders out of 1 beet.
Grill beats over high heat for about 3 minutes per side.
Toast slider buns. Make sandwiches place lettuce on bun then beet slice, top with dressing then add onion slices and a tomato slice cover with bun top, serve and enjoy!
Green Goddess Dressing
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tablespoons White Wine Vinegar
1 Teaspoon Lemon Juice (fresh)
2 Cloves Garlic
1/4 Cup Parsley (fresh)
4 Green Onions (fresh)
2 Tablespoons Tarragon (fresh)
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
Add all ingredients to a food processor and process until completely blended. Scrape down the sides once or twice. Put in bowl cover chill in refrigerator overnight to allow the seasonings to blend. Then use for salads, spread on sandwiches or sliders, or use for a veggie dip.
Grilled Jimmy Nardello Peppers
1 lb CWFFarm’s Jimmy Nardello Italian peppers
2 cloves CWFFarm’s garlic, minced
¼ C olive oil
In a pan on the stove, heat the olive oil over medium heat. When the oil is hot pull the pan off of the heat and add the garlic. Turn off the burner. Stir the garlic around so it doesn’t burn and sauté briefly, try to not let the garlic brown. Set aside to cool.
Heat up the grill so it is hot. Wash peppers. Place peppers on hot grill and rotate when they begin to char and blister on the grill side. Continue grilling until cooked on all sides. 10-15 minutes.
Remove from grill, place in a bowl and cover with plastic wrap, allowing the peppers to cool for 10 minutes.
Remove from bowl and toss the peppers in the garlic-olive oil. Season with salt and serve on a plate with some bread and cheese.
Roasted Jimmy Nardello Pepper & Corn Salad
1/2 lb CWFFarm’s Jimmy Nardello peppers
3 ears of corn with kernels removed ( white, bi-color or yellow your choice)
3 tbsp white balsamic vinegar
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh basil
- Remove the stems and seeds from the peppers. Preheat the broiler.
- Place peppers, skins up, in an oiled, shallow baking pan.
- If you wish, you can lightly oil the peppers as well.
- Broil them 2 inches from the heat until softened.
- You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1⁄4 inch strips.
- Add the uncooked corn kernels.
- To complete the salad, toss together the remaining ingredients and let stand, covered, one hour to allow flavors to develop.