Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, July 9, 2011

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.








13 comments:

Kathryn Ross said...

Interesting zucchini bread recipe - I am inspired to experiment with the gluten free version. And, yes - I like to make one large and four smaller loaves, too! Enjoy your tea!
Joy!
Miss Kathy

Bookie said...

Sounds like you have quite a market over there across the border!! You make me want to travel to get some of the lemon honey jelly. It there quite an assortment of honey products?

In our area there is a honey booth too. They make lotions and lip balm with honey. But I have seen nothing like the lemon honey jelly.

We also have a lot of Vietnamese farmers around so there is a lot of baby bok choy. Are you getting that in Ft. Scott? I am learning how to use bok choy in soups and things. I love it.

Your bread recipe sounds wonderful as well..honey AND yogurt in the recipe! I have been using some Greek yogurt with honey and I wonder if that would go in the recipe or should only straight yogurt be used?

Martha said...

Bookie -- actually that is what I had in the fridge and used it -- figured there was honey anyway -- and it also has some vanilla in it but so does the recipe!!!!

I mostly eat the Greek honey vanilla and I have used it in other baked goods that call for yogurt and it always turns out.

Emily said...

Your zucchini bread looks delicious. Smart to bake two, so there is one for the freezer. Farmers markets are a great place to go get fresh veggies, flowers and homemade jams and jellies. I could spend serious time there looking and talking to the farmers. Summer fun.
Hope your weekend is great Martha........

~Emily
The French Hutch

Pondside said...

I love zucchini bread - and I'll try your recipe, just for a change. We're lucky here to have access to several bee keepers who keep us provided with the best honey!

Diann said...

Hi Martha! Oooh, both of these recipes look fantastic! Don't you jut love this time of the year, getting fresh veggies straight from the garden is one of lifes simple pleasures. Being one of the vendors at the Farmer Markets, I just love getting my produce fresh everyday. As far as drying our herbs in the truck, yes, the window really helps the drying and it is faster because of it. It's funny, thisis the way my grndparents and parents did it and that was the same for my hubby. So, neither of us even thought twice about doing it this way. And like I said in my post, since this is our business, we have tried every method out there and it still came back to this one being the very best way. Sometimes, the old ways can't be beat! I hope you have a lovely Sunday!

Kathy said...

Love it! Farmer's Markets are wonderful! Love your Frittata and the Zucchini bread! My husband loves lots of raisins in ours.
Hope you have a great weekend,
Kathy

Maggie said...

My produce this weekend has come from the kitchen garden and yes, I'll be baking zucchini bread this afternoon too.
Thanks for stopping by,
Maggie

Snap said...

zucchini bread is one of my favorite. i have a grandson who has gluten problems and will be trying this recipe. Thanks!

The Tablescaper said...

I'm not a zucchini fan, but I do like zucchini bread. This sounds like a great recipe. Thanks for sharing it at Seasonal Sundays.

- The Tablescaper

Denise said...

Hi Martha,
I love the Farmer's Market, too -- always have. Your fritatta looks wonderful and so does the zucchini bread. Thanks for visiting my blog and taking time to leave a comment! Happy Seasonal Sunday.

Denise at Forest Manor

Pattie T. said...

I love zucchini bread, zucchini fritters, and zucchini vichyssoise. So...I have four zucchini plants in the garden (as I do every year) and I never get a single zucchini. I must be cursed. Your bread looks delicious, oh how I'd love a slice.

Claudia said...

Farmer's Markets are such fun, aren't they? All this food talk is making me hungry!

xo
Claudia