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!