Fall is here and we have a bounty of winter squash available at Carousel Watergardens Farm Market. Join us this Saturday October 29th from 9a.m. – 12 pm as we are set up in the parking lot of the Glenwood United Methodist Church at 2833 Valleyview Drive, Columbus, Ohio 43204. We are located at the corner of Hague & Valleyview Drive, just look for our big gray market trailer. Try our recipe (below) for a delicious winter squash dish.
Our offerings this week include the last of our slicing tomatoes, kale, garlic, brussel sprouts, red and yellow potatoes, red, yellow & candy onions, carrots, green & red cabbage, broccoli, hickory nuts, cauliflower, the last of our red & yellow watermelon and of course our delicious selection of winter squashes of butternut, delicata, acorn, kabocha, striped acorn, spaghetti squash, and pie pumpkins.
Check out our pantry fare of jams, jellies, herb dips, rubs & seasonings, honey, honey comb, gourmet popcorn, our hearty soup mixes and don’t forget to pick up your CSA ground beef.
Starting in November we will move to our winter schedule, we will have our winter market the 1st & 3rd Saturday’s of the month November thru April and our hours will be from 10am-1pm. We have our farm market inside our heated trailer so be sure to stop by, come on in and shop for your country fresh seasonal vegetables and our delicious pantry-fare.
CWFFarm ‘s Kabocha Squash Casserole
serves 18-20 people.
1lb. yellow rice, uncooked
4-6 full leaves of Carousel Watergardens Farm kale or spinach washed & shredded
1 medium to large Carousel Watergardens Farm Kaabocha squash, peeled, split in half, de-seeded and sliced
1 lb. Carousel Watergardens Farm pork sausage
½ cup mushrooms (optional)
½ cup sweet Carousel Watergardens Farm candy 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.
This recipe is also great with butternut squash.