At the Market December 29-31

The year is winding to a close! Local Roots will be open Wednesday and Thursday 11 AM to 7 PM and Friday 9 AM to 2 PM this week. Here's what you'll find on my shelves:

--Baguettes (plain and garlic-herb)
--Baklava
--Buckwheat butter cookies
--Cheese crackers (pepper jack)
--Cheese-herb artisan bread: cheddar-dill, chevre with pepper, and Miami Erie Canal (Swiss-style from Canal Junction) with parsley
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Sesame thins
--Snack packs of 2 oz. each: sesame thins, rosemary walnuts, and cheese crackers
--Sunshine cookies
--Zaatar flatbread

In the bakery case, you can choose between baklava (the last week for this season) and buckwheat butter cookies to appease your sweet tooth, or Moroccan carrot rolls for something savory.

Have a Happy New Year!

At the Market December 22-24

Christmas is coming, and the bread is getting fat! So be sure to stop at Local Roots this week -- Wednesday and Thursday from 11 AM to 7 PM and Friday from 9 AM to 2 PM -- to pick up good homemade bread and rolls and other snacks for your holiday celebration.

Here's what will be available:

--Baguettes
--Baklava
--Cheese crackers (cheddar or pepper jack)
--Cheese-herb artisan bread: cheddar-dill, bleu with dried cherries and rosemary and orange peel, and Miami Erie Canal (Swiss-style from Canal Junction) with parsley (?)
--Garlic-herb and whole wheat crusty rolls
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Sesame thins
--Snack packs of 2 oz. each: sesame thins, rosemary walnuts, and cheese crackers
--Sunshine cookies
--Zaatar flatbread

I'm keeping it simple in the bakery case: baklava (it's almost the end of the season!) and squash-feta rolls with delicious butternut squash, red onion, rosemary, and Lucky Penny Creamery feta cheese.

Enjoy a hearty and delicious local Christmas feast, and may your holiday be filled with cheer!

Grand Opening at Woo's Brews

Today and tomorrow, Woo's Brews Cafe and Coffee House -- located on the square in downtown Wooster, in the former Seattle's storefront -- is hosting its Grand Opening.


They offer the usual run of coffee drinks, starting with quality coffee, along with a nice selection of teas (including the ever-popular chai). They also serve up soup and sandwiches for lunch along with bagels and pastries.


And, of course, you know where some of those pastries are coming from -- my oven! I dropped off lots of good things for them this morning: plain buttery croissants and these almond croissants, baklava, and two kinds of biscotti (chocolate-hazelnut and cranberry-orange).

The owners hope to have more Local Roots bakers selling their wares in the pastry case, from cookies and scones to cheesecake, so stop in and check it out!

At the Market December 15-18

Brrrr! It's definitely cold outside, which makes me very glad to bake every morning to take the chill off!

I'm adjusting the bread baking schedule slightly based on shopping trends -- I'd like to have the bread that you find on my shelves be as fresh as possible, but I also know that I can't bake everything every day. So please be patient while I work out the schedule (and let me know what you're looking for!).

Here's the planned "menu" for this week:

--Artisan wheat bread
--Baklava
--Cheese-herb artisan bread: cheddar-basil (?), cheddar-dill, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Miami Erie Canal (Swiss-style from Canal Junction) with parsley
--Cinnamon-pecan bread
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Savory apple flatbread
--Sesame thins
--Sunshine cookies
--Zaatar flatbread

I'll continue to have baklava in the bakery case to the end of the month, though I may not have much else on offer in the sweets category -- there are plenty of other good sweet selections in the bakery!

This week's rolls offer something a little different:

--Swiss cabbage: I've sauteed cabbage from Weavers' Truck Patch with homegrown onions, homegrown dill, and paprika, then added shredded Swiss cheese from Heritage Grass Farms. The result is something that should warm your stomach on a cold day!

--Moroccan carrot: Carrots from Martha's Farm and Boii Gardens combine with red onion, lemon juice, honey, home-dried parsley, cumin, cayenne pepper, and creamy Lucky Penny Creamery chèvre for an exotic taste. Enjoy one for lunch or splurge and take a few home to go with lentil stew.

Don't forget that this Saturday, December 18, is the last Artisan Day of the year at Local Roots. If you haven't finished your Christmas shopping, this is the place to go!

And if you're looking for a special treat for your Christmas feast or New Year's party, I'm still taking special orders through this Saturday. Last chance!

At the Market December 8-11

It's another frosty week, with grey skies and occasional snow. It's time for some home-baked sunshine! Look for it -- and more -- at Local Roots Market:

--Artisan wheat bread
--Baklava
--Basil pesto flatbread
--Cheese-herb artisan bread: cheddar-dill, feta-oregano, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, Miami Erie Canal (Swiss style) with parsley, bleu with rosemary and orange peel and dried cherries
--Cinnamon-pecan bread
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Savory apple flatbread
--Sesame thins
--Sunshine cookies
--Zaatar flatbread

This week in the bakery case you'll find:

--On the sweet side, baklava and sunshine cookies

--On the savory side, two kinds of vegetable rolls: kale-parsnip, seasoned with homegrown sage and chopped walnuts toasted in butter; and squash-feta, with butternut squash, onion, rosemary, and tangy feta cheese from Lucky Penny Creamery

--And possibly on Saturday, pear-chèvre rolls with dried pears, pumpkin-spice syrup, and chopped walnuts mixed into creamy goat cheese

Don't forget, this Saturday, December 11, is also Artisan Day at Local Roots -- your chance to find wonderful locally-crafted gifts for the holidays. (That's where I did most of my shopping!) And Saturday at 7:30 PM, the market is also hosting a Holiday Waltz. Be there!

And stay warm!

New for the Holiday Season: Week 2

I'm trying out a couple of new things this week:

--Broccoli cheddar rolls: Weavers' broccoli sauteed with leek and sprinkled with Ohio Farm Direct raw milk cheddar -- favorite flavors, wrapped up in the usual part-whole-wheat artisan dough. (Available Friday and Saturday.)

--Bleu cheese-rosemary-cherry bread: Here's a new cheese-herb bread combination for the holidays: Canal Junction Farmstead's shredded bleu cheese combined with dried cherries, dried rosemary from Karen's Garden Delights, and freshly grated orange peel. Heavenly! (Available Saturday only.)

Limited quantities, so get to Local Roots early!

At the Market December 1-4

Here we are, the first day of the last month of the year, and a light dusting of snow greets us as December dawns. Are you ready for winter?

The kitchen is warm and cozy this morning as I bake the last of today's breads, and it looks like another good week for variety!:

--Artisan wheat bread, baguettes, and rolls
--Baklava
--Basil pesto flatbread
--Chai spice shortbread
--Cheese-herb artisan bread: cheddar-basil, cheddar-dill, feta-oregano, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Miami Erie Canal (Swiss-style from Canal Junction) with parsley
--Cinnamon-pecan bread
--Garlic-herb rolls
--Light rye bread
--Limpa rye bread
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Savory apple flatbread
--Sesame thins

Baklava remains in the bakery case this week -- not sure yet if I will have another sweet treat for you there or not.

The first vegetable roll flavor for the week is the recent favorite, spicy Thai pac choi, with pac choi from Banzhaf Garten and Karen's Garden Delights, plus carrots, onion, garlic, and a spicy peanut sauce. I hope to have these at Local Roots today through Friday, but I expect to test one or two new combinations yet this week. Stay tuned!

See you at Local Roots!

At the Market November 27

Saturday is Artisan Day at Local Roots Market, so stop by to find some beautiful locally-crafted gifts for the holidays. And don't forget the breads and other treats:

--Artisan wheat bread
--Baklava
--Chai spice shortbread
--Cheese-herb artisan bread: cheddar-dill, feta-oregano
--Cinnamon-pecan bread
--Maple oatmeal bread
--Pain aux noix
--Rolls: both simple wheat and garlic herb
--Rosemary cider bread
--Rosemary walnuts
--Rye crackers
--Savory apple flatbread
--Sesame thins

In the bakery case:

--Baklava
--Spicy Thai pac choi rolls (same as earlier in the week)

Come and enjoy!

Expanding Business!

Happy Thanksgiving to all!

I'm definitely very thankful for how well the business has grown in this first year -- and for all those faithful customers who keep buying my breads and sharing their feedback. Thank you!

I'm also thankful that tomorrow, I'll start selling Grain Maker baked goods at the new Woo's Brews Cafe and Coffee House in downtown Wooster.


For this week, I plan to have fresh, buttery croissants as well as deliciously flaky baklava at the coffee house. LeAnn and Dave have been warm and welcoming so far, showing their support for local bakers and local foods, and I think this will turn out to be a good working relationship. The coffee house, located on the square where Seattle's once was, has been renovated to have a lighter, more open ambiance, and though I've only had chai there so far, I'm impressed with the quality of product and service.

Stop by this weekend to check out our newest coffee house!

At the Market November 23-24

Local Roots Market has special hours this week due to the Thanksgiving holiday -- open Tuesday and Wednesday 11 AM to 7 PM and then Saturday 9 AM to 3 PM for Artisan Day -- so I'll have two posts this week about what's available each of those times.

For Tuesday and Wednesday, I'm trying to have a decent variety but somewhat limited quantities so that you can find good fresh bread for your holiday table:

--Baguettes
--Baklava
--Chai spice shortbread
--Cheese-herb artisan bread: cheddar-dill, cheddar-basil, possibly Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Rolls: both simple wheat and garlic herb
--Rosemary cider bread
--Rosemary walnuts
--Rye crackers
--Savory apple flatbread
--Sesame thins
--Zaatar flatbread

I've simplified things in the bakery case, too:

--Baklava by the piece
--Spicy Thai pac choi rolls, a favorite from earlier this month, with fresh pac choi and tatsoi from Karen's Garden Delights, carrots from Martha's Farm, onions and garlic in a spicy peanut sauce using peanut butter from Sherry's Classic Cuisine. Folks couldn't get enough of these delicious non-dairy rolls a couple weeks ago, so I've brought them back for your pre-holiday enjoyment.

For those who placed special orders for Thanksgiving, I will drop off your orders Wednesday morning.

And to everyone, have a joyful and delicious Thanksgiving!

At the Market November 17-20

The wind howled around my windows this morning, and it sounded an awful lot like winter. I know we still have a month to go before that officially happens, but in the meantime, I'm happy to crank up the oven and bake away the chill.

That, of course, translates into good bread and other delicious delights for you to find at Local Roots!:

--Artisan wheat bread and baguettes
--Baklava
--Basil pesto flatbread
--Chai spice shortbread
--Cheese-herb artisan bread: cheddar-dill, feta-oregano, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread
--Light rye bread
--Limpa rye bread
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Rye crackers
--Savory apple flatbread
--Sesame thins
--Zaatar flatbread

It's going to be a lovely Lucky Penny week -- with Lucky Penny Creamery cheeses showing up in my bakery items!

--Creamy squash rolls with shredded homegrown butternut squash, sauteed with red onion, rosemary from Adonai Acres, and olive oil, and mixed with creamy chèvre from Lucky Penny -- comforting fall flavors!

--Spinach-feta rolls: The original vegetable-cheese roll is back, with spinach from Breezy Hill Farm and Adonai Acres, golden onions, and feta cheese from Lucky Penny.

In addition, I'll have two sweet treats in the bakery case:

--Baklava (now in slightly larger squares)
--Chai spice shortbread: buttery crisp cookies laced with ground cardamom and cinnamon as well as bits of crystallized ginger -- perfect for tea time or your morning coffee break!

On Saturday, I may well reprise last week's surprise success of pear-chèvre rolls -- a sweet version of the popular rolls using Lucky Penny chèvre mixed with Simple Products' pumpkin and spice syrup and chopped walnuts, with slices of dried pear (from Banzhaf Garten Organic Farm) for a concentrated burst of fall fruit.

Don't forget, if you're interested in placing a special order for Thanksgiving, pick up a brochure at the market and contact me by this Saturday, November 20. The orders are piling up, and I won't be able to fill many more!

Enjoy!

At the Market November 10-13

The cold mornings this week have definitely provided the needed nudge to get me into the kitchen for each day's baking. What a treat to smell fresh bread on a frosty morning!

Lucky for you, that means you'll have plenty to choose from this week at Local Roots:

--Artisan wheat bread
--Baklava
--Basil pesto flatbread
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill, feta-oregano, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread
--Garlic-herb baguettes
--Light rye bread
--Limpa rye bread
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Rye crackers
--Savory apple flatbread
--Sesame thins
--Zaatar flatbread (possibly!)


Along with the two-piece boxes of baklava on my top shelf, you'll find individual pieces in the bakery case -- just in case you want to indulge only a little!

Also in the bakery case will be two varieties of seasonal vegetable rolls:

--Spicy Thai pac choi is back this week, due to overwhelming popularity last week! With organic pac choi from Banzhaf Garten Organic Farm, carrots from Martha's Farm, and a spicy peanut sauce, these rolls are utterly irresistible if you love exotic flavors and a bit of heat!

--Savory apple rolls are back after a couple weeks off: Moreland apples sauteed with local onion, dried thyme from Karen's Garden Delights, and shredded Black Swamp Gouda cheese from Canal Junction Farmstead Cheese. Sweet and savory combined!

Come and get it!

New for the Holiday Season: Week 1

Since the farming season is over for me, I have more time now to experiment in the kitchen and to bake new treats for Local Roots. As the holidays approach, I'm trying out new seasonal recipes and items appropriate for parties and other celebrations. Here's what's new this week:


--Rye crackers: If you enjoy the rye or pumpernickel breads I sell, you might give these thin, crispy crackers a try. Along with the organic rye flour from Stutzman Farms, they include cocoa powder, local sorghum molasses, and a sprinkling of caraway seeds. I'm smitten! especially when I dip them into creamy, tangy chèvre...


--Limpa rye bread: The traditional Swedish bread uses anise for its distinctive flavor, but this twist takes a typical rye bread (again, with organic rye flour and wheat flour from Stutzman Farms), sweetens it with local honey, and adds freshly grated orange zest, ground cardamom, and dried bronze fennel -- an anise-tasting herb -- from Karen's Garden Delights. If you don't think you like rye bread, try this for a hearty but delicately flavored change from your usual bread. (And think ahead: it would make a great palette for your leftover turkey sandwiches!)

Finally, you know the holidays are approaching when I start baking baklava once again. You'll find it in boxes of two pieces starting Friday; single pieces will be available in the bakery case next week. And if you're interested in having plenty of baklava for your holiday party, I'm happy to take special orders and offer volume discounts. Contact me at thegrainmaker [AT] gmail [DOT] com for more information.

More new stuff next week -- stay tuned!

At the Market November 3-6

Did you know that Local Roots Market is now open Wednesdays? That's right, the market is open four days a week -- quite a far cry from our one-day-a-week farmers' market one year ago! We are rockin'! Hours are now Wednesdays, Thursdays, and Fridays 11 AM to 7 PM and Saturdays 9 AM to 3 PM. You have no excuse not to make it there!

Besides, where else will you find all these delicious baked goods?

--Artisan wheat bread
--Basil pesto flatbread
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread
--Garlic-herb baguettes
--Light rye bread
--Limpa rye bread (with orange peel, cardamom, and bronze fennel; flavors of the season!)
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Rye crackers (new!)
--Savory apple flatbread
--Sesame thins

In addition, you'll find plenty of sweet and savory goodness in the bakery case:

--Candied ginger cardamom bars: I've enjoyed these sweet morsels the past few years from a friend's Christmas cookie packages, and she graciously shared the recipe with me. They blend freshly milled wheat flour from Stutzman Farms with Hartzler Family Dairy butter, Shepherd's Market egg, and the exotic sweet spices of ginger, cardamom, and cinnamon. (NOTE: These will also be available by special order for the holidays!)

--Cheddar cauliflower rolls: A repeat of last week's favorite, these rolls combine "Cheddar" cauliflower from Weaver's Truck Patch with kale from Autumn Harvest Farm and dill cheddar curds from Blue Jacket Dairy.

--Spicy Thai pac choi rolls: If you love Thai food with its spicy peanut sauce, give these a try. Combining pac choi from Martha's Farm and Banzhaf Garten Organic Farm, carrots from Martha's, hot pepper from Boii Gardens, garlic, and peanut sauce made from Sherry's Classic Cuisine peanut butter, these savory rolls already have my mouth watering!

Stop by the market this week and see what you've been missing!

At the Market October 28-30

The farming season ended for me today, though I still have my own gardens to put to bed for the winter. So before I get caught up in the frenzy of holiday baking, I'll be taking a bit of a breather and enjoying a couple days off from ALL work.

That means that while I will have baked goods at Local Roots this week, quantities will be limited. Stop by early to grab what you want!

--Artisan wheat bread
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread
--Garlic-herb baguettes
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Rosemary cider bread
--Rosemary walnuts
--Sesame thins

Only one kind of vegetable-cheese roll will make an appearance this week, but it will be worth it:

--Cheddar cauliflower: I can never resist orange cauliflower (var. "Cheddar"), and the good folks at Weaver's Truck Patch have had loads of it lately. You'll find it tucked into these rolls, along with leeks and purple kale from Martha's Farm and dill cheddar curds from Blue Jacket Dairy. I hope to have plenty to last you through the weekend.

Thanks to everyone who stopped by and bought Grain Maker goodies last weekend at Local Roots -- you made it my best weekend yet! Who would have thought one year ago that I would have grown the business this much by now? WOW! You are wonderful!

And don't forget, if you loved that maple hickory pie last week, you can order one for Thanksgiving...

Maple Hickory Pie

Even though the leaves are still drifting down from the trees, it's time to start thinking about the holidays. At Local Roots, we're encouraging people to plan a local Thanksgiving feast, and several producers will have special holiday items available for pre-order.

I've got a whole list of items I'll have available for the holidays, both at Local Roots and by special order, and if you stop by the market later this weekend, you can pick up one of the new brochures listing what will be available. Most items will be familiar, but one completely new item on the list will even be available in the bakery case at Local Roots tomorrow and Saturday: maple hickory pie.

I am a long-time fan of pecan pie, but in trying to put together a local Thanksgiving feast two years ago, I modified the usual recipe to replace corn syrup with local maple syrup and pecans with local hickory nuts. The resulting dessert impressed me as well as my folks, so I thought I'd offer it to other folks this season.

I've used the highest quality ingredients: delicious maple syrup from Gortner's along with some organic dark brown sugar, eggs from Adonai Acres, unsalted butter from Hartzler Family Dairy, hickory nuts from Bud Luers, and home-milled spelt flour (organic spelt from Stutzman Farms) combined with unbleached flour, salt, and nonhydrogenated organic vegetable shortening for the crust.

But don't take my word for it. Come to Local Roots this weekend and try a piece -- maybe you'll want it on your holiday table, too.

NOTE: Limited quantities will be available for holiday orders. Orders must be received at least one week in advance of the requested pickup date. Pies will be delivered to Local Roots and run through the market system. Questions? Contact me at thegrainmaker [AT] gmail [DOT] com.

At the Market October 21-23

The fall weather has been gorgeous lately, even with the frequency of frosty mornings. It has inspired me to get into the kitchen to make every day so far this week. Let's just say I prefer to heat my home on baking fumes rather than gas or electric!

This Saturday is the monthly Artisan Day at Local Roots, so come early and stay long! Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese-herb artisan bread: chèvre-thyme, cheddar-dill*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, Miami Erie Canal and parsley*, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Maple oatmeal bread*
--Pain aux noix*
--Pumpernickel bread*
--Rosemary cider bread*
--Rosemary walnuts*
--Savory apple flatbread
--Sesame thins*

I'll have two varieties of vegetable-cheese rolls in the bakery case:

--Spinach-feta returns now that the fall crop of spinach is coming in. This week's greenery is courtesy of the wonderful folks at Breezy Hill Farm, with garlic from Karen's Garden Delights and feta cheese from Lucky Penny Creamery. Consider it a bready version of spanokopita -- and dig in!
--Savory apple rolls take the idea of the savory apple flatbread and roll it all up into a handy sandwich. Carmelized onions meet dried thyme (from Karen's Garden Delights) and apples from Moreland Fruit Farm, and delicious Black Swamp Gouda cheese from Canal Junction Farmstead pulls all the delicious flavors together. The essence of fall!

I'll post again once I have my dessert item made for the bakery case: it's a sneak preview of holiday specials. I'm hoping to have a brochure ready for this weekend with all my other holiday specials listed so you can start planning your Thanksgiving feast and other holiday events -- look for it on my shelf at Local Roots!

NOTE: Stock up this week as next week's selections will be limited due to another scheduled event. But don't worry, Grain Maker baked goods will be back up to full strength after November 1!

At the Market October 14-16

Fall is definitely settling in, and the recent chilly nights have slowed down or completely stopped some of the summer produce. Time to shift gears and bake some hearty, delicious breads for autumn!

Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, Miami Erie Canal and parsley*, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Maple oatmeal bread*
--Pain aux noix*
--Pumpernickel bread*
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*
--Whole wheat pita

In the bakery case, I plan to have only vegetable-cheese rolls this week (two varieties):

--Kale-cheddar: Back again for a third week, since last week's rolls were cleaned out very quickly! Same good ingredients: Adonai Acres kale, Banzhaf Garten leeks, and Blue Jacket Dairy fresh cheddar curds. Try them for lunch!

--Rosemary squash: Brilliantly orange butternut squash from Martha's Farm pairs beautifully with carmelized onion (from Adonai Acres), rosemary (from Karen's Garden Delights), and feta (from Lucky Penny Creamery). These rolls will provide that extra little layer of comfort as you face fall's chill!

See you at the market!

At the Market October 7-9

Did you hear the news? At last week's Eat Local Week kick-off, the director of the Ohio Department of Agriculture, Robert Boggs, gave to Local Roots Market the "Local Food Heroes" award for our efforts to make local food more accessible in the community. What a wonderful honor!

It's very exciting to be a wee little part of the success of this market -- and to know that so many people support the hard work we're doing.

If you haven't been to the market lately, maybe you should stop by! Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill*, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, Miami Erie Canal and parsley, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread* -- the last of this year!
--Maple oatmeal bread*
--Pain aux noix*
--Pumpernickel bread* -- back again!
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*

Yes, a couple of things to point out there:

--This will be the last week for the garlic pesto flatbread. I had a bumper crop of garlic scapes to work with in early summer and froze a lot of the pesto, but after this week, it's all gone until next year. Get it while you can!

--Now that the cooler weather has returned, I have decided to go back to making pumpernickel bread instead of light rye bread. I'll see how sales go, but if you have a particular preference, let me know!

--UPDATED: No whole wheat pita this week. I need to mill more wheat flour!

Onto the bakery case:

--Kale-cheddar rolls will return, with more delicious kale from Adonai Acres and fresh cheddar curds from Blue Jacket Dairy. I've enjoyed the leftovers from last weekend in my lunches this week!

--Squash curry rolls will be the second veg-cheese roll offering: butternut squash from Martha's Farm sauteed with onions from Adonai Acres, hot pepper from Noah's Landing, and some dried cabbage, with curry and chili powders and a light crumbling of homemade ricotta. I'm thinking these might be good with a little bit of your favorite chutney or relish.

--For the sweet side, I'll have pains au chocolat Saturday morning only. Buttery, flaky, with a semisweet chocolate center, these will delight kids of all ages.

And don't forget to check out the fall lineup of herbal tea blends. With this colder weather, you might just enjoy these!

At the Market September 30-October 2

It's going to be an exciting weekend at Local Roots! On Friday at noon, Robert J. Boggs, director of the Ohio Department of Agriculture, is coming to the market to kick off the Eat Local week in Ohio. Local Roots has asked shoppers to take the personal Eat Local Challenge for the week -- how local can you go? We expect this to be a big media event, tying into the recognition of the ODA grant Local Roots received last year to get started, so come and join us!

Meanwhile... Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*
--Whole wheat pita

I'll also have all four new herbal tea blends available, but they will be in a different location -- with the other teas and coffees on shelves across from the bakery counter.

And speaking of the bakery, this week I'll have two new vegetable-cheese rolls:

--Kale-cheddar: Cooler weather makes me crave kale, and Mary at Adonai Acres plans to keep me supplied! Her kale pairs with leeks from Banzhaf Garten Organic Farm along with fresh cheddar curds from Blue Jacket Dairy.
--Zucchini and roasted tomato: Similar to a roll combination from late summer, this version combines zucchini from Autumn Harvest Organic Farm and tomatoes from Banzhaf Garten, roasted with olive oil, salt, pepper, and dried homegrown oregano. Add a little crumbled feta cheese from Lucky Penny Creamery, and you've got lunch!

Finally, I plan to make a tarte tatin or French apple tart for Friday. Personally, I love what the French can do with butter and sugar, and in this version, I use locally grown Wolf River apples, Hartzler Dairy unsalted butter, Stutzman Farms spelt flour, and plenty of Gortner's maple sugar. It's heavenly!

So stop by this weekend!

Time for Tea!

Now that the cooler weather of autumn is settling in, I'm ready to pull out the teapot and enjoy some delicious brews using herbs from the garden. I sampled the first of these brews at Local Roots this past Saturday and, since I couldn't think of a name for it, held a contest to see who could come up with the most evocative, fitting, and tempting name for it.

The blend itself combined homegrown chamomile, spearmint, and anise hyssop for a relaxing tea with a velvet edge. Several suggestions came to the forefront, but only one really fit the blend: Blonde Highlights, suggested by Betsy Anderson. Thanks, Betsy!

For the rest of you who participated in the contest, here are the fall and winter brews -- with attribution given for the names. Each person who suggested a winning name wins a loaf of Grain Maker bread (their choice).

Autumn Bliss: When fall arrives with cooler weather, it also brings a rich palette of colors and flavors as herbs and flowers reach their maturity. This blend combines petals from homegrown roses, foraged rose hips (rich in vitamin C), homegrown sage, and a pinch of hibiscus blossoms for an enticing blush. (Name suggested by Ellen Pill.)

Blonde Highlights: Chamomile has long been used topically to add a glow to blond hair, but taken as a tisane, it makes a relaxing evening brew. Paired here with homegrown spearmint and anise hyssop, the sparkle of chamomile takes on a richer hue and flavor as it eases you into rest. (Name suggested by Betsy Anderson.)

Harvest Gold: As autumn casts its golden light over fields and meadows, summer flavors develop new depth. Lemon verbena from Karen's Garden Delights and homegrown lemon balm carry the summer sunshine, tempered with homegrown calendula and the crisp piny scent of rosemary and thyme from Karen's Garden Delights. This stimulating blend also helps ease congestion and coughing in the winter cold. (Name suggested by Susan English.)

Mountain Meadow: It's amazing what wonderful healers can be found among the wildflowers and weeds of our wild areas. Foraged herbs like raspberry leaf, stinging nettle, red clover, and yarrow nourish the body, and homegrown delights like peppermint and rose petals refresh the spirit. Combined, they comfort the stomach and lighten the heart in a fragrant drink that will bring a touch of summer to even the coldest day. (Name suggested by Sofie Dittmann.)

I hope to have these new tea blends on my shelf at Local Roots for this weekend, time permitting both to make them and to get new labels made. If not, look for them the following week!

And many thanks to all who participated in the contest with such enthusiasm and inspiration!

Rosemary Cider Bread

Now that fall is here and the first cider of the season is available from the local orchard, it's time to pull out one of my favorite seasonal bread recipes: rosemary cider bread. Based on the pain aux noix I love so much, this original creation combines the sweet tang of apple cider (and no other sweetener) with dried local rosemary in a tender spelt loaf.

Like the pain aux noix, the cider bread is a versatile addition to your kitchen. Personally, I love to have this on a cool day, with grilled with Swiss cheese and dunked into creamy tomato soup. It also makes great toast (perhaps slathered with apple butter?) and would fit into a savory bread pudding with no problem. The possibilities just keep coming.

You'll find these on the shelves at Local Roots tomorrow, and I'll also be sampling the bread and other treats during tomorrow's Artisan Day. They'll also be available for online orders through the Local Roots system this fall and would make a great addition to holiday meals.

At the Market September 23-25

Fall is here! It hasn't brought cooler weather for today, but since I'm starting to crave fall flavors, you'll find them showing up with more regularity in The Grain Maker baked goods.

Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill*, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Rosemary walnuts* -- remember these savory treats from last winter?
--Sesame thins*
--Whole wheat pita

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Rockin' Roots! Yes, I'm bringing back the combination of Banzhaf Garten beets, local carrots, homegrown chard, a honey-mustard vinaigrette, and creamy Lucky Penny chèvre for another week. Limited quantities.
--Roasted tomato and feta: Combine Banzhaf Garten organic heirloom tomatoes, roasted in a slow oven with olive oil and oregano, with tangy, salty Lucky Penny Creamery feta, and you've got something that will definitely perk up your taste buds!

Come Friday, I'll bring back pear-hazelnut torte, with pears from Banzhaf Garten Organic Farm, hazelnuts from Bud Luers' farm, Hartzler Dairy butter, Stutzman Farms whole wheat, and Gortner's maple sugar. This may be the last week for it as my pear supply is dwindling, so enjoy it while you can!

Pear-Hazelnut Torte

Here's one of my favorite fall desserts, a recipe I found a few years ago in Local Flavors, the gorgeously tempting farmers' market cookbook by Deborah Madison. As always, I have tweaked the recipe a little to feature more local ingredients: whole grain wheat flour from Stutzman Farms, maple sugar from Gortner's, hazelnuts from Bud Luers, pears from Banzhaf Garten Organic Farm, eggs from Autumn Harvest Farm, and unsalted butter from Hartzler Family Dairy. With an array of good ingredients like that, you know this has to be seriously good stuff!

What I like best about this cake is how the toasted hazelnuts, finely ground, add a rich complexity to the buttery ripe pears without demanding too much sweetness. This is a somewhat dense, not too moist cake that -- I must confess! -- would make a good breakfast cake as well as a dessert.

So look for it today and tomorrow at Local Roots Market. And if you like it well enough, I might consider repeating it next week!

At the Market September 16-18

It's the end of county fair week here in Wooster, and I don't know about you, but I've had my share of fair fun! Now it's time to get back down to business, and the rain this morning is helping to keep me inside, baking up lots of great bread.

So here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-basil*, cheddar-dill, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Pita chips* dusted with cinnamon sugar
--Sesame thins*
--Whole wheat pita*

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Tomatillo salsa! Once more, I've brought back these rolls featuring Adonai Acres tomatillos, Banzhaf Garten tomatoes, Adonai Acres onion, and Ohio Farm Direct pepper jack cheese. Spicy, but so good! This is your last chance this season to indulge in these tasty rolls.
--Rockin' Roots! OK, I know I'm corny, but I can't help but think that the combination of Banzhaf Garten beets, local carrots, homegrown chard, a honey-mustard vinaigrette, and creamy Lucky Penny chèvre will rock your lunchtime world. Don't be put off by the girly-girl pink filling -- it's all hearty and delicious!

Come Friday, I'll have one of my favorite fall desserts in the bakery case: pear-hazelnut torte, with pears from Banzhaf Garten Organic Farm, hazelnuts from Bud Luers' farm, Hartzler Dairy butter, Stutzman Farms whole wheat, and Gortner's maple sugar. I can hardly wait for it myself!

See you at Local Roots!

Pear-Date Bars

Now that my camera software is reloaded, I finally have photos to share! Here's a sneak preview for this week's pear-date bars (available at Local Roots):


The base is a simple blend of local oats, local whole wheat flour, unsalted butter, maple sugar, salt, and secret spices.


For the filling, I cooked together chopped dates and fresh pears from Banzhaf Garten Organic Farm with enough water to make it a little creamy.


Add a little oat-maple streusel on top, bake, and there you have it -- not too sweet, but full of good fall flavors.

What are you waiting for?

At the Market September 9-11

Good news! The computer problems have been resolved, so there should be no difficulty in posting weekly product updates from here on out. (Fingers crossed!) I don't have my camera software reloaded yet, but photos will return soon, I promise.

That said, here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary*, cheddar-dill*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, Miami (Swiss-style from Canal Junction) with parsley, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Espresso chip shortbread* in boxes of 2 or 4 pieces
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Pita chips* in two flavors: pesto spice and cinnamon sugar
--Sesame thins*
--Whole wheat pita

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Tomatillo salsa! A big hit at our Salsa Party a couple weeks ago, I've brought back these rolls featuring Adonai Acres tomatillos, Banzhaf Garten tomatoes, Adonai Acres onion, and Ohio Farm Direct pepper jack cheese. Spicy, but so good!
--Chard raisin: Homegrown chard meets savory browned onions, sweet home-dried raisins (from local Reliance grapes), a splash of balsamic vinegar, and the creamy tanginess of Lock 21, a Brie-style cheese from our favorite, Canal Junction Farmstead Cheese.

And as an added treat, pear-date bars return in the bakery case! These buttery, oat-laden squares thick with pears from Banzhaf Garten Organic Farm and sweet dates sold out at last week's market, and I can take a hint -- I'm making more.

On the herb tea front, I'm all out of Lavender Lemonade for now (possibly for the summer) and have limited quantities of Lemon Mellow and Midsummer's Dream left. I'll be testing some fall and winter blends soon and hope to have those at the market before the nip in the air gets to be too constant. Will let you know what results!

Hope to see you at Local Roots this weekend!

At the Market August 26-28

I'm still without a computer at home, but a friend has graciously allowed me to stop by her office and check email and such regularly, so this morning I've found a little time to get back into the groove here on the baking site. I hope to be back online more fully soon!

Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Basil pesto flatbread*
--Cheese-herb artisan bread: chèvre-rosemary*, cheddar-dill*, feta-oregano, Ludlow with fresh basil, and possibly Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Sesame thins*
--Whole wheat pita*

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Tomatillo salsa! In honor of our Salsa Party on Saturday, I've made rolls featuring Martha's Farm tomatillos, Banzhaf Garten tomatoes, Adonai Acres onion, and Ohio Farm Direct pepper jack cheese. It's like a little fiesta wrapped in dough!
--Zucchini and red pepper: Roasted red peppers mingle with roasted zucchini (from Adonai Acres), garlic, homegrown basil, olive oil, and Ohio Farm Direct mozzarella cheese. Savory and oh so good!

And it's possible that you might find my Midsummer Dream Blend iced tea at the cafe -- it went well last week!

Stop in to try something new!

Cue the Crickets...

Yes, things have been exceptionally quiet around here. Sorry about that. The Grain Maker office computer has been down for the count for a while -- after a long, lingering "illness" -- and my schedule has been busy enough to keep me from getting tech support right away.

That said, I'm still baking up a storm each week, and while I'm not posting updates here, you can follow the weekly tidbits on The Grain Maker's Facebook page (link in the left column). Or, assume the best and stop by Local Roots Market for the good stuff. The usual offerings remain the same, and I have expanded my vegetable-cheese roll baking since those rolls have become a big hit for the lunch crowd. This week I'll have two varieties:

--homegrown cabbage and onions with local carrots, seasoned with curry spices (no cheese!)
--homegrown chard, Autumn Harvest kale, Banzhaf Garten root vegetables (not sure yet but could be kohlrabi, radish, or turnip -- or all!), and Blue Jacket Dairy cheddar curds

IF -- and that's a big IF! -- I get myself together in time, you might even find a Grain Maker iced tea served at the bakery this week or next!

In the meantime, I'll try to get my computer fixed and get back to regular updates. Thanks for your patience!

Good Herbs!

I love good coffee and tea. But come summertime, sometimes I want something light and refreshing, chilled, with a hint of the garden. That's why I've started a line of herbal blends for light beverages, now being sold at Local Roots. These herbal "teas" -– known as tisanes -– combine homegrown herbs and flowers with other herbs from local farms for a relaxing, uplifting change of pace from regular iced tea.

Here are my three Summertime Blends --


Lavender Lemonade: Inspired by a drink I enjoyed at Pickity Place in New Hampshire, this blend includes my favorite homegrown lavender, dried homegrown lemon balm, and a pinch of hibiscus blossoms, resulting in a blush pink iced tisane that will relax your body and lift up your spirits.

Lemon Mellow: Some days I want lemonade, some days I want lemon tea. This blend of lemon verbena and bronze fennel from Karen's Garden Delights along with wildcrafted nettle and red clover goes down smooth as silk, cools you off, and lets you breathe a sigh of relief.

Midsummer's Dream: Even Shakespeare would approve of this fairytale blend of homegrown lavender, lemon balm, spearmint, and rose geranium. Iced or hot, this brew will settle you for the evening and bring you sweet dreams.

To brew:

--Add 2 heaping spoonfuls of herbal blend to a clean glass quart jar.
--Pour hot (not boiling, but almost) water over the herbs.
--Allow to steep for 15 minutes.
--Using a strainer (and canning funnel, if you have one), strain out the herbs as you pour the tisane into a clean quart jar. (You will probably want a hot pad or oven mitt to hold the first jar!)
--Compost the herbs -– the earth will thank you!
--Sweeten the tisane with good local honey.
--Add a lid, refrigerate, and by the end of the day you will have something cold and refreshing to soothe you!

Note: Herbal tisanes are mild and light-colored. Do not overbrew in order to get a deeper color.

Try some and see what you think!

Basil Pesto Flatbread

Summertime means a fragrant bounty of herbs as well as of vegetables, and basil sings to me of the hottest, most lush summer days. I always try to grow several basil plants so that I can freeze a good quantity of pesto for winter pasta and other recipes.

This week, I clipped several large branches of basil from the garden and made pesto, but this time I decided to spread it on the basic artisan dough (enhanced with whole wheat flour from Stutzman Farm) for this heavenly basil pesto flatbread. The pesto itself has just basil, walnuts, olive oil, black pepper, and garlic from Banzhaf Garten Organic Farm, but the whole flatbread is topped with shreds of mozzarella from Ohio Farm Direct.

You'll find these alongside the garlic pesto flatbread on my Local Roots shelves this weekend. And as always, let me know what you think!

At the Market July 29-31

Wow! Another scorcher today! But just for you, I kept the oven going, baking my heart out...

Here's what I'll be bringing to Local Roots Market over the course of the weekend (starred items will be there Thursday at noon):

--Cheese crackers**
--Cheese-herb artisan bread: four varieties -- cheddar-basil, chèvre-rosemary, feta-oregano**, and Miami Erie Canal (Swiss-style) with dried parsley**
--Cinnamon pecan bread**
--Garlic-herb baguettes**
--Garlic pesto flatbread**
--Light rye bread**
--Maple oatmeal bread**
--Onion flatbread
--Pain aux noix**
--Sesame thins**
--Whole wheat pita (in bags of four)

I'm planning to try a basil pesto flatbread as well, so look for that this weekend!

For the bakery case, I may not get anything done for Thursday (but then again, I might), but the plan is this:

--Vegetable cheese rolls Friday and Saturday: corn from the Habitat Community Garden, hot pepper and tomato from my own garden, onion from Adonai Acres, herbs, and chèvre from Lucky Penny Creamery -- a Southwestern seasonal treat!
--Pains au chocolat Saturday only: grab one of these buttery, flaky, chocolate-filled delights to go with your coffee!

This Saturday is the Community Commons Block Party, and Local Roots will be participating along with the Wayne Center for the Arts, the Wayne County Public Library, the United Way, and the American Red Cross. Stop by and check out the fun!

See you at the market!

Onion Flatbread

Following the dried tomato flatbread, I decided to try a variety of seasonal flatbreads showcasing some of the local produce I find, either in my garden or at Local Roots. Similar to what I'm doing with the vegetable-cheese rolls, these flatbreads will instead be topped with the vegetables and herbs (and occasionally cheeses) for a savory finish.

So here's the first of what I hope will be several successful efforts: carmelized onion flatbread. The onions, from Adonai Acres, are carmelized very slowly and carefully in a mixture of olive oil and local unsalted butter. Once I've scattered them on top of the bread dough, I add fresh rosemary (also from Adonai Acres) and a sprinkling of the incredibly delicious blue cheese from Canal Junction Farmstead Cheese. These smelled so wonderful while they baked that I was sorely tempted to keep them all for myself!

But don't worry -- you'll find limited quantities at Local Roots today only, and then I hope to have them again next week, if you like them!

Don't Hide! It's Only Zucchini Bread!

Zucchini has a bad reputation. It grows promiscuously, causing overwhelmed gardeners to offload huge zucchini "bats" onto unsuspecting (or slow) friends.

But at this time of year, I welcome a few of those "ba-zucchini" (like bazookas, only tastier) for making zucchini bread.


This week, I'll have a handful of mini-loaves of my favorite whole wheat zucchini bread for sale at Local Roots. I've used fresh zucchini from Adonai Acres, whole wheat flour from Stutzman Farms, butter and milk from Hartzler Dairy, eggs from Autumn Harvest Farm, and maple sugar from Gortner's. To top it off, you'll find walnuts worked through the loaves, and the bread is kissed with a hint of my favorite orange-vanilla flavoring.

Not too sweet, not too big, not too rich -- these zucchini breads are just right.

At the Market July 22-24

July has been an incredibly hectic and problem-filled month so far, keeping me from baking as much for market as I'd like! But here's hoping things will ease up a bit in the coming weeks -- and that my computer will behave enough for me to share good things with you.

Here's what I'll be bringing to Local Roots Market over the course of the weekend (starred items will be there Thursday at noon):

--Cheese crackers**
--Cheese-herb artisan bread: four varieties -- cheddar-basil**, chèvre-rosemary, Ludlow with sage and tarragon, and Miami Erie Canal (Swiss-style) with dried parsley**
--Cinnamon pecan bread**
--Garlic-herb baguettes
--Garlic pesto flatbread**
--Light rye bread**
--Maple oatmeal bread**
--Pain aux noix**
--Sesame thins**
--Whole wheat pita** (in bags of four)

The cheese-herb artisan breads and garlic pesto flatbreads will have a slightly different look this week:


Can you figure out what's new? Give up? I'm adding local organic whole wheat flour (from Stutzman Farms) to each batch -- not much, but enough to give it a little added flavor and a slightly less chewy texture. I really like the added flavor and hope you'll enjoy it, too!

That same touch of whole wheat goodness will also show up in this week's vegetable-cheese rolls featuring zucchini from Adonai Acres, garlic from Banzhaf Garten Organic Farm, basil from my garden, and fresh mozzarella from Blue Jacket Dairy. These were a hit last week, so look for a few today (Thursday) and more both Friday and Saturday, only in the bakery case at Local Roots.

Also in the bakery case, you'll find an old favorite: espresso chip shortbread. If you enjoy these early enough, I might even make more.

If time permits, I'm hoping to test a couple new flatbreads, so stay tuned!

At the Market July 15-17

Another full to overflowing week! Due to the expected heat today, baking may be limited after this morning's push, so quantities will be limited at Local Roots. Here's what you can find there this weekend:

--Cheese crackers
--Cheese-herb artisan bread: three varieties -- cheddar-basil (with fresh homegrown basil), Ludlow with sage and tarragon, and Miami Erie Canal cheese (Swiss-style) with parsley
--Cinnamon pecan bread
--Garlic-herb baguettes
--Garlic pesto flatbread
--Maple oatmeal bread
--Pain aux noix
--Sesame thins

I will, however, keep the bakery case items coming!:

--Hazelnut shortbread with local hazelnuts, butter, and wheat flour -- Thursday until sold out
--Vegetable-cheese rolls featuring zucchini from Adonai Acres, garlic from Banzhaf Garten Organic Farm, basil from my own garden, and fresh mozzarella from Blue Jacket Dairy -- starting Friday


--Peach-almond tart, with peaches from Tennefoss Farm, wildcrafted black raspberries (if still available), buttery spelt crust, and a not-too-sweet almond filling -- available Friday (not sure about Saturday yet)

If I bake anything else, I will let you know!