A Farmer's Market Kind of Satuarday

Every Saturday Morning and every Tuesday afternoon, finds me down on Skubitz Plaza at our

Farmer's Market.

I've been going for what seems like forever and it is fun to see how the market has grown over the years and the different produce that is offered now. White eggplant, herbs, yellow zucchini and garlic are some of the produce that is now offered at the market. Of course, the old standbys of green beans, corn and tomatoes are also there. But, now, often the tomatoes are heirlooms and the corn may be tri-colored. And the beans are often purple or yellow instead of just green!

With my carry bag under my arm, I go from booth to booth picking vegetables -- sometimes I have an idea of what I want while other times I decide on menus for the next few days from the produce that I purchase.

And on Saturday, once home, a summer breakfast tradition is . . .

What I call a Farmer's Market Frittata. Vegetables (and sometimes eggs) from the market, cheese from the fridge and herbs from the garden make for the best breakfast!!!!

A big breakfast and a late breakfast for breakfast comes after the Farmer's Market and my first cup of coffee at Life + Style.

This morning it was served with fresh blueberries and cream and toast made from the Amish bread I bought at the market topped with lemon honey jelly from Little Spouse on the Prairie.

Today I was also able to score a big zucchini -- not too big but too big to saute or make into a tian. But I didn't buy it to just eat -- I bought it for zucchini bread!!!

And I feel that if you're going to make one loaf of tea bread you might as well make two -- one for tea this afternoon and one for the freezer.

And most zucchinis are big enough to provide more than enough grated zucchini for two loaves of bread.

I'm thinking, also, that the lemon honey jelly will be a perfect topping for the zucchini bread. I'll try it for tea tomorrow and let you know.

Zucchini Bread

2 eggs

1/3 c. oil

1 t. lemon juice

1 t. vanilla

1/2 c. yogurt

1/4 c. honey

1 1/4 c. flour

3/4 t. cinnamon

1 t. baking soda

1 t. baking powder

1/2 c. raisins

1 c. grated zucchini

1/2 c. nuts (walnuts or pecans)

Preheat the oven to 350.

Place the eggs, oil, lemon juice and vanilla in the bowl of an electric mixer and mix until creamy, about 5 minutes. Add the yogurt and honey and blend in well. Add the flour, cinnamon, baking soda and baking powder and mix until all traces of the flour have disappeared. Fold in the raisins and zucchini and nuts at low speed. Spoon the batter into a buttered 9 x 5 inch loaf pan. Bake for 50 to 60 minutes. Let cool in the pan. Remove and wrap tightly in plastic wrap.

NOTE: When I make it, I always double the recipe for my zucchini is usually large enough to provide two cups and I feel that when I make tea bread, it's always nice to make one to eat and one for later. I sometimes bake one full size loaf and then four smaller loaves.

It's Seasonal Sunday at The Tablescaper so please join me and see what other Seasonal Sunday places there are to visit.