At the Market 4/9 and 4/10

This weekend at Local Roots, I'll have a very full shelf:

--Sesame thins
--Cheese-herb artisan bread: three varieties -- dill cheddar, chèvre-rosemary, or Chouda (Cheddar-Gouda combination) with fresh chives
--Maple oatmeal bread
--Pain aux noix (mostly spelt, but two loaves use all wheat)
--Pumpernickel bread
--Whole wheat pita (in bags of four)

Yes, the Chouda artisan bread is back, so I could use up the block of cheese. The Chouda is a new cheese from master cheesemaker Brian Schlatter of Canal Junction Farmstead Cheese, and it's deliciously salty and creamy all at once. This week it's paired with fresh snipped chives from Por-Bar Farms for a truly savory treat.

For the bakery case, I've made hickory-oat scones -- something light and not too sweet, featuring hickory nuts from Bud Luers, organic oats and whole wheat flour from Stutzman Farms, maple sugar from Gortner's Maple Syrup, egg from Valley Grass Farm, and milk from Hartzler Family Dairy. These scones are just the right size to quell that mid-morning craving for a little something with your coffee or tea.

Enjoy!