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!