At the Market 5/7 and 5/8

We're heading into a very full weekend: breakfast fundraiser at Local Roots (asparagus frittata and rhubarb coffee cake, don't miss it!) and another grain mill demonstration at Lehman's. And since there's a big tour group planning to stop by the market today, I baked even more this week. Here's what you'll find on my shelf:

--Sesame thins
--Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-thyme, feta-oregano or Ludlow with fresh sage and tarragon
--Cinnamon pecan bread: an improved version of a cinnamon bread I tried a couple months ago, based on the pain aux noix recipe
--Maple oatmeal bread
--Pain aux noix (two loaves with pecans; I ran out of walnuts!)
--Pumpernickel bread
--Whole wheat pita (in bags of four)
--Zaatar flatbread (made with the same dough as the baguettes, only flattened, smeared with olive oil, and sprinkled with a savory mixture of thyme, sesame seeds, salt, and pepper)

You'll find two of my favorites in the pastry case, too:

--Espresso chip shortbread, with local buckwheat, butter, and a hit of Al's Beanery's Espresso Mix coffee
--Pesto scones, using local basil, butter, and shredded Burr Oak cheese from Canal Junction Farmstead Cheese

Stop in the market Friday noon to 7 PM or Saturday 9 AM to 3 PM and pick up something wholesome and delicious!