It’s Farm Market Day with Carousel Watergardens Farm this Saturday October 9th. We will be set up in the Glenwood United Methodist Church parking lot at 2833 Valleyview Drive, Columbus, Ohio43204, from 10am-1pm. Located at the corner of Hague & Valleyview Drive, just look for our big gray market trailer. Please share & tell all your friends and family.
We will have our farm fresh produce with our selection of winter squash including butternut, delicate, spaghetti, hooli, pie pumpkins, striped, green and carnival acorn squash, mini cucumbers, patty pan squash, green beans, white & purple cauliflower, beets, broccoli, brussel sprouts, cabbage, carrots, along with our purple, russet, red & fingerling potatoes, red & yellow onions, garlic, sweet onions, sweet potatoes, watermelons, very limited amount of grape tomatoes.
We also have a nice selection of pumpkins, mini pumpkins, and large and mini Indian corn for your fall decorations. Don’t forget to stock up with our value added farm pantry-fare items. We have a great selection of our fresh soup mixes made up, along with jams, jellies, honey, honey comb, maple syrup, popcorn, herb dips, rubs & seasonings, fresh ground oat & wheat flour, and don’t forget your CSA eggs & ground beef. We look forward to seeing you this Saturday.
Here is a wonderful recipe to make using our delicious pie pumpkins:
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
Ingredients
½ cup Maple syrup
1/4 cup(s) sugar, brown (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)
Preparation
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.
Carousel Watergardens Farm 