Time For those Fall Recipes As You Shop For Local Produce at Make Gahanna Yours Farmers Market

IMG_7654cwffarm colors of fall

This is the last “summer” Farmers market at Make Gahanna Yours Farmers Market… but don’t fret we shall be back for the winter markets to come. What can you buy at the winter market? You’ll have to stay tuned and find out but know it’s a lot.

This week we have several recipes for using our delicious fall squash and pumpkins for your family’s healthy meals. You can pick up fresh delicious vegetables from Carousel Watergardens Farm this Sunday Sept. 29th 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. Don’t forget to tell all your friends and family and we’ll see you at the market!

Also note through the winter we are set up the 1st & 3rd Saturday’s November through March in the Glenwood United Methodist Church parking lot at the corner of Hague & Valleyview Drive from 10am-1pm. You can continue to shop our farms wonderful winter vegetables and pantry-fare products throughout the winter. We are inside our trailer where it is toasty warm so be sure to stop by. Now on to the recipes…

Recipe #1

Making Pie Pumpkin Puree

Fall is the season when those beautiful pie pumpkins come on and there is nothing any IMG_3673better than making your own puree with fresh pumpkin for baking all those wonderful fall recipes.

Ingredients:

1 pie pumpkin or as many as you want to make into puree

Prep    30 minutes    Cook 1 hour    Ready in 1 hr. 30 min.

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the pumpkin in half, stem to base. Remove seeds and stringy pulp. Cover each half with foil.
  3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
  5. Store in the freezer in freezer safe bags.

Note: Size of pumpkin determines how much puree you will get but you can do several pumpkins at a time and put the pumpkin meat in the blender to puree. Then dish out in one cup increments into freezer bags. That way it is pre measured for baking needs. Pumpkin will store for up to a year if kept frozen.

Recipe #2

Slow-Cooker Pumpkin-Apple Cakeapple pumpkin-dump-cake 3

Makes: 8 servings

Ingredients

  • ½ cup butter, softened
  • 1-1/2 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 3 Carouse lWatergardens Farm Omelet Acres eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • Optional: chopped walnuts or pecans to taste
  • 21-oz can apple pie filling
  • 12-oz container frozen whipped topping, thawed

Instructions

  1. In a large bowl, beat together butter and brown sugar with an electric mixer on low speed until well mixed.
  2. Beat in pumpkin and eggs until blended.
  3. in a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Slowly add flour mixture to butter mixture; beat for 2 minutes. Fold in nuts, if using.
  4. Spoon pie filling into a slow cooker; pour batter over pie filling.
  5. Cover and cook on high for 1-1/2 to 2 hours, until a toothpick tests clean.
  6. Garnish servings with a dollop of whipped topping.

Note: this is also good over peach pie filling instead of the apple.

Recipe #3

CWFFarm ‘s Butternut Squash Casserole

Serves 18-20 people.

Ingredients:

1lb. yellow rice, uncooked

4-6 full leaves of Carousel Watergardens Farm kale washed & shredded

1 medium to large Carousel Watergardens Farm butternut squash, peeled, split in half, de-seeded and sliced

1 lb. Carousel Watergardens Farm pork sausage

½ cup mushrooms (optional)

½ cup mild Carousel Watergardens Farm onions chopped

½ cup of Carousel Watergardens Farm sweet colorful bell peppers chopped

Salt & pepper to taste

1 8oz. pkg shredded Mexican cheese blend

Directions: Cook kale or spinach with yellow rice as per the instructions on the bag of rice until the water has been absorbed, and then turn off heat.

Preheat oven to 350 degrees. Line a casserole pan or lasagna pan with aluminum foil. Spread sliced squash to cover most of the pan surface.

In a fry pan Saute sausage, mushrooms and onions to lightly brown them. Add salt & pepper.

Mix the sausage, mushrooms, onions, and half the cheese with the rice mixture and spread into the casserole pan over the squash.

Cover the casserole pan with aluminum foil and bake 30 minutes.

Remove the aluminum cover and sprinkle more cheese on the top of casserole and bake until it lightly browns in oven.  Serve warm and enjoy.

This makes a wonderful side dish for the holiday’s  and served with turkey or ham gravy.

NOTE: Leftovers are great the next day form into patties and fry them in a skillet until crispy on each side  then serve warm with Carousel Watergardens Farm maple syrup. A superbly delicious and hearty breakfast.

Recipe #4

CWFFarm Vegan Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Serves 6

  • 1 pound CWFFarm butternut squash, cubedVegan Butternut squash Brussel & Bread stuffing Apples
  • 1 pound CWFFarm brussels sprouts, halved
  • 1 medium gala apple, cut into a 1/2 inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • 1 cup CWFFarm onion, diced (sweet is best but cooking onion works too.)
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread. Prior to preparing the recipe, leave bread out for a day to become slightly dry, and then cut into cubes.
  • 1 1/2 cups vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1/3 cup dried cranberries craisins
  • 1/3 cup pecans or walnuts
  • Sea salt and pepper to taste
  1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
  2. Heat other tbsp oil in a large pot. Saute the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
  3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking pan and bake at 350 for about 20 minutes. Serve hot.

Now you have no excuse but to come to the market to get your grocery’s for these mouth watering recipes!

 

 

 

 

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