At the Market October 7-9

Did you hear the news? At last week's Eat Local Week kick-off, the director of the Ohio Department of Agriculture, Robert Boggs, gave to Local Roots Market the "Local Food Heroes" award for our efforts to make local food more accessible in the community. What a wonderful honor!

It's very exciting to be a wee little part of the success of this market -- and to know that so many people support the hard work we're doing.

If you haven't been to the market lately, maybe you should stop by! 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*, Miami Erie Canal and parsley, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread* -- the last of this year!
--Maple oatmeal bread*
--Pain aux noix*
--Pumpernickel bread* -- back again!
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*

Yes, a couple of things to point out there:

--This will be the last week for the garlic pesto flatbread. I had a bumper crop of garlic scapes to work with in early summer and froze a lot of the pesto, but after this week, it's all gone until next year. Get it while you can!

--Now that the cooler weather has returned, I have decided to go back to making pumpernickel bread instead of light rye bread. I'll see how sales go, but if you have a particular preference, let me know!

--UPDATED: No whole wheat pita this week. I need to mill more wheat flour!

Onto the bakery case:

--Kale-cheddar rolls will return, with more delicious kale from Adonai Acres and fresh cheddar curds from Blue Jacket Dairy. I've enjoyed the leftovers from last weekend in my lunches this week!

--Squash curry rolls will be the second veg-cheese roll offering: butternut squash from Martha's Farm sauteed with onions from Adonai Acres, hot pepper from Noah's Landing, and some dried cabbage, with curry and chili powders and a light crumbling of homemade ricotta. I'm thinking these might be good with a little bit of your favorite chutney or relish.

--For the sweet side, I'll have pains au chocolat Saturday morning only. Buttery, flaky, with a semisweet chocolate center, these will delight kids of all ages.

And don't forget to check out the fall lineup of herbal tea blends. With this colder weather, you might just enjoy these!