Fabgrandpa and I went out to Five Cedars Farm in Cedartown yesterday. I saw on their Facebook page that they had squash and green beans ready to go. Becky and Rafe are coming to dinner on Saturday, and I wanted to make a squash casserole for them, so this was good timing.
The squash was soooo pretty! I bought about 4 pounds of it so I could also put some in the freezer. I have been slowly stocking things up throughout the summers so that when winter gets here I will still have farm fresh veggies to cook up. Just a little bit each week adds up, and doesn’t tire me out completely.
Just look at that beautiful eggplant. Although I made eggplant parm this week, and we ate it twice, I still wanted one of these so I can make some fried eggplant. I love that I can get the smaller, less bitter eggplant at the farm. The ones you get at the grocery store are so big, and just don’t taste as good.
I picked up some red onions, a couple of bell peppers, and about 4 pounds of green beans to finish up my shopping. When we got home, I prepared the green beans and squash for the freezer, and wound up with three quarts of beans, and four quarts of squash in the freezer, plus enough to cook for our dinner guests on Saturday.
For dinner tonight, I used one of the bell peppers and one of the onions that I bought today, and served up some flounder with peppers and onions. Fabgrandpa was one happy guy!
Flounder with Peppers & Onions
1 bell pepper
1 medium onion
3-4 cloves garlic
1/4 cup olive oil
salt and pepper to taste
1 lb flounder filets, cut into serving size pieces
1 teaspoon Italian seasoning
Cut the bell pepper in half, and removed the seeds and membranes. Cut into slices. Peel the onion, cut in half, and slice. Peel the garlic cloves and chop them up. Heat the olive oil in a large skillet with a lid. Add the vegetables to the skillet, and stir fry until the garlic starts to brown. Sprinkle the Italian seasoning on the flounder filets. Push the vegetables to the side of the skillet, and add the fish pieces in, covering them with the vegetables as you go. Add salt and pepper to your taste. Cover the skillet, and cook for 10 minutes until fish is done. Serve over rice. Makes four servings.
I am looking forward to the coming weeks at Five Cedars. They have muscadine grapes, tomatoes and corn that will be ready soon. And Debbie said she is cutting okra tomorrow! I might have to go back and get some of that.
Five Cedars Farm is located at 835 Cherokee Road in Cedartown, Georgia. Like their Facebook page to keep up with what is available for sale, and the dates they are open. Right now, they sell direct from the farm Monday thru Friday from 9:00 a.m. until 5:00 p.m. You can also call before you go at 678-246-1216.