Well my handy summer garden is coming to a close soon. It is kind of bittersweet. While I love have fresh yellow squash, we are kind of tired of it. We still have pounds and pounds left of tomatoes, eggplant and peppers but I am eager to plant my pumpkins and move forward with my fall cooking. Crazy huh!?
I really don’t get it. I am so excited to start summer and everything that comes with it, but come the middle of July I am ready for Halloween and everything that follows it. My husband thinks that I am crazy (and probably so do you!), but I just love the holidays and so do my children.
Anyway, in an effort to preserve summer through the winter months, I made a huge batch of these yellow squash cakes to freeze. I can just picture serving them with a bowl of soup. I did make some to enjoy for dinner last night and served them with a delicious cherry tomato and red onion salad. Actually, come to think of it, this would make the perfect Meatless Monday meal! Enjoy!