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!