What's Cooking at Martha's?

Now that fall is upon us, it’s
back to school and back to work and away from all those great vacations everyone took.  That really means
“BACK TO THE KITCHEN!”

Heading back to the kitchen in autumn isn't a hard thing to do. There are always fresh fruits and vegetables in abundance which leads to creativity for Foodies.

(Foodie- Noun is an informal term
for a particular class of aficionado of and. The word was coined in 1981 by and Ann Barr, who used it in the title of their 1984 book The Official Foodie
Handbook.)
Some of best recipes come out of creating food that is local and fresh or from an overgrown garden with plenty to offer. After Michael and I grew an amazing garden this year, we noticed we had overproduced squash, pumpkin, tomatoes, and zucchini.  I wasn't that keen on canning so I started baking. I took the yellow long neck squash and using our cheese grater went to work.		   I'm not sure how many squash I use
but enough to make a few loaves of breads and coffeecakes. The tomatoes found their way into a sauce that Martha suggested we make. I poured the sauce onto Corn Cakes made from our famous, award winning Corn Bread mix, and topped them with fresh mozzarella and basil. 

(Our bees on the ranch love the flowering basil and we can’t
wait to try their honey in a
couple weeks!)


MARTHA’S SQUASHED BREAD
1 package Martha's Buttermilk CoffeeCake
I cup chopped nuts (optional)
1 cup shredded yellow squash
1 egg
2/3 cup Oil. 
Pour into a greased loaf pan and bake at 350° for 30-35 minutes! ENJOY!