At the Market January 12-15

If it's January, expect snow! We're having a blast of wintry weather this week, and it's definitely got me motivated to bake. It's a good time to enjoy a bowl of soup and maybe some toast made from Grain Maker bread, don't you think?

Here's what you'll find at Local Roots this week:

--Baguettes (plain and garlic-herb)
--Cheese-herb artisan bread: cheddar-dill, chèvre-rosemary, and feta-oregano
--Cinnamon-pecan bread
--Homestyle rye bread -- same general flavor as the artisan loaf, but in a sandwich loaf
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Sesame thins
--Spelt bread
--Zaatar flatbread

If you're stopping by Local Roots for lunch, you'll find two varieties of vegetable rolls in the bakery case:

--Three Sisters: The classic Native American agricultural combination of squash, beans, and corn finds new life in this spicy, savory roll. I've blended homegrown buttercup squash with cooked Tiger Eye beans (also homegrown), dried corn, dried tomato, onions, and a warming dose of ground cumin, chili powder, and cayenne pepper. No cheese here, for those of you looking for a non-dairy treat.

--Greens-feta: The wonderful folks at Breezy Hill Farm are back with their excellent winter produce, and since I've been craving dark leafy greens lately, I'm happy to share with you. This roll combines Breezy Hill spinach and broccoli raab (kind of a cross between broccoli and mustard) with Lucky Penny Creamery feta cheese and lots of garlic. Good for what ails ya!

I've got more breads in development, so stay tuned! And stay warm and safe out there!