GoFarm Blog

GoFarm Recipes: Week of August 17th, 2020

Recipe Share: Veggie Gumbo


2 Tbsp vegetable oil

2 Tbsp all-purpose flour

1 medium tomato, chopped

1  chopped onion

4 cloves garlic, minced

1 Tbsp Worcestershire sauce

2 Tbsp Creole or Dijon mustard

1 1/2 tsp liquid smoke

1 Tbsp apple cider vinegar

1/2 tsp hot sauce

1/2 tsp soy sauce

1/2 tsp dried thyme

1/2 tsp red pepper flakes

1/2 Tbsp smoked paprika

1/4 tsp nutmeg

1/2 tsp dried oregano

1/2 quart vegetable broth

1 cup sliced okra

1/2 can red beans (~8 oz), drained and rinsed

1 summer squash, diced

1 cup bell pepper, diced 

1 cup thinly sliced celery

2 cups cooked rice

Salt to taste

Optional* 1/2 cups sliced green onion

Optional* 4 mushrooms, quartered


  1. Place vegetable oil and flour in a Dutch Oven with a heavy bottom. Place over medium heat and whisk continuously until mixture becomes fragrant. About 5 minutes.

  2. Turn heat to medium-low. Continue to whisk until mixture becomes a dark caramel color, like the color of an old penny. This could take 20-25 minutes. Remove from heat.

  3. In a food processor, blend tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until smooth.

  4. Place Dutch oven over medium-high heat and add the tomato puree to the flour mixture. Stir to mix together and continue to cook until most of liquid has evaporated.

  5. Add vegetable stock and stir. Bring to a simmer.

  6. Add beans, mushrooms, zucchini, bell peppers, celery, and okra and simmer for 15 to 20 minutes. Add salt to taste.

  7. Serve with rice and green onions.

Picture and recipe adapted from: https://spicysouthernkitchen.com/vegetarian-gumbo/


Eggplant Lettuce Tomato Sandwich (ELT)


1 medium eggplant

2 Tbsp extra-virgin olive oil

2 Tbsp soy sauce

1 tsp maple syrup

1/2 tsp smoked paprika

1/2 tsp Liquid Smoke

Freshly ground black pepper

2 medium tomatoes, sliced

2 large handfuls of greens (salad mix, bib lettuce, kale, etc)

8 slices of bread


  1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.

  2. Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.

  3. In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke.

  4. Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper.

  5. Bake for about 45-50 minutes, until eggplant is cooked through and beginning to get crisp.

  6. Slice your bread and toast it. Layer eggplant, tomato, and lettuce inside. Serve and enjoy!

Picture and recipe adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a55771/eggplant-bacon-recipe/


Grilled Shishito Peppers, Onions, and Summer Squash with Feta


1/2 cup plus 3 Tbsp extra-virgin olive oil

1 garlic clove, minced

1/4 cup white wine vinegar

2 medium summer squash, cut lengthwise 1/4" thick

1 medium red onion, cut through root end into 8 wedges

8 oz Shishito Peppers

6 small potatoes, cut in half

2 bay leaves

8 oz feta, crumbled into large pieces

4 banana peppers from a jar, thinly sliced

Salt and pepper, and red pepper flakes to taste


  1. Prepare a grill for medium-high heat.

  2. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.

  3. Toss squash, potatoes, shishito peppers, onion, and bay leaves on a rimmed baking sheet with 3 Tbsp oil to coat; season generously with salt and black pepper.

  4. Arrange squash, shishito peppers, potatoes, and onion on grate. Grill squash, shishito peppers, and potatoes undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash, shishito peppers, and potatoes back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.

  5. Arrange squash, onion, shishito peppers, potatoes, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

Picture and recipe adapted from: https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta