It's the first Saturday of the month, which means Marketeer activities at the market! This weekend we'll show kids (adults too) how to make butter, which is surprisingly easy to do. All you need is a small container with a screw-top lid, cream from Smith Creamery and super strong arm muscles. Kids are encouraged to bring their own containers (plastic spice jars work great) to join in the fun while learning the cool science behind butter making. Ready to shake things up?

Zucchini bread

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A quick glance at the ingredients for this Zucchini Bread and you know the recipe was written by a New Orleanian. The list begins with one pint of Creole cream cheese. While this once endangered, distinctly New Orleans food can be hard to find in stores, thanks to Warren and Sandra Smith, it's always available at the market. Pick up some first of the season zucchini from the Monica's and you're almost there!

Ingredients
1 pint Creole cream cheese
2 eggs
1-1/2 cups sugar
1/3 cup vegetable oil
1 tablespoon vanilla
2 cups flour
1 tablespoon cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups grated zucchini
1/3 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees. Grease two loaf pans.

In a bowl, blend Creole cream cheese, eggs, sugar, oil, and vanilla. In a separate bowl, mix flour, cinnamon, salt, baking soda, and baking powder. Add dry ingredients to creamed mixture and mix well. Add zucchini and walnuts and mix well. Spread batter in prepared loaf pans and bake at 350 degrees for 45 minutes.

Yields two 8 inch loaf pans

Recipe compliments of Mauthe's Dairy