Pick Up Farm Fresh Seasonal Products at CWFFarm’s Market This Saturday Oct 17

It will be a brisk sunny morning for Carousel Watergardens Farm Market day this Saturday October 17th. We will be set up in the parking lot of the Glenwood United Methodist Church from 9 am -12pm at 2833 Valleyview Dr, Columbus, OH. 43204. It is located at the corner of Hague & Valleyview Drive.

We have plenty of pumpkins of all sizes decorative & edible, along with decorative gourds &, Indian corn for your fall decorating needs. Stock up with our delicious seasonal produce of red & green cabbage, carrots, yellow, blue & red potatoes, red, yellow & sweet onions. You can make delicious meals with our wonderful winter squash of spaghetti, delicata, kabocha, butternut, hooli & acorn squash, pie pumpkins, cauliflower, broccoli & brussel sprouts. We just picked the last of the grape tomatoes this week. Try some of our wonderful pantry-fare of honey, honey comb, honey sticks, maple syrup, soup mixes, popcorn, jams & jellies and our herb dips, rubs & seasonings. Be sure to pick up your CSA eggs & ground beef.  Check out our pumpkin recipe below:

CWFFarm Maple Cinnamon Baked Pumpkin

Here is a crowd pleaser using some of our farms wonderful pie pumpkins, & maple syrup.You can also use our little Hooli squash instead of pumpkin. This dish is great served warm with some whipped cream or make a maple syrup dip with cream cheese or yogurt. Just add a 1/4 cup of maple syrup to any of the following sour cream, cream cheese or yogurt, mix well and chill then dip your pumpkin slices and enjoy.

CWFFarm Maple Cinnamon Baked Pumpkin


½ cup Maple syrup

1/4 cup brown sugar, (packed)

1 teaspoon cinnamon, ground

1/2 teaspoon salt

3 pounds Carousel Watergardens Farm small pie pumpkin,usually 1-2 small pie pumpkins peeled, seeded, and cut into 2 1/2- to 3-inch pieces (each about 1/4 inch thick) or cut into ¼ inch thick wedges

2 tablespoon oil of choice, (I use either olive oil or coconut oil)


1. Preheat oven to 325*F. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In a 3-quart rectangular baking dish, toss pumpkin with oil. Spoon maple brown sugar mixture evenly over pumpkin pieces.

2. Bake, covered, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Serve warm with whip cream or a maple syrup dip.

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