At the Market March 2-5

Can you feel a breath of springtime in the air? It's been a wild and wooly sort of weather week, but life is returning, and it won't be long before I'm planting this year's garden (with the hopes of raising more of the produce I'll use in baking).

Gardening classes have begun at Local Roots Market, and the place is hopping with spring fever-type excitement. Have you stopped by lately?

Here's what I'll have on my shelves at Local Roots this week:

--Baguettes
--Cheese-herb artisan bread: cheddar-dill, chèvre-rosemary, feta-oregano, and Lock 21-peppercorn
--Cinnamon-pecan bread
--Dried tomato flatbread
--Espresso chip shortbread
--Homestyle rye bread
--Honey spelt oat bread
--Maple oatmeal bread
--Pain aux noix
--Pizza crusts
--Pumpernickel bread
--Sesame thins
--Spelt bread
--Zaatar flatbread

In the bakery case, you'll find:

--Apple spice streusel cake: A vegan coffee cake packed with freshly milled whole wheat flour (Stutzman Farms), apples (Moreland Fruit Farm), cinnamon, pecans, and shagbark hickory syrup (Simple Products). This is one of my favorite breakfast treats -- hope it becomes one of yours!

--Coconut curry vegetable rolls: Only one vegetable roll flavor this week, but it's a good one, combining pac choi and arugula from Breezy Hill Farm with onion from Moonstruck Farm, organic coconut milk, curry powder, ginger, red pepper flakes, and tamari. Completely vegan, completely delicious!

On Saturday, March 5, stop by Local Roots for my fundraiser breakfast, with all donations going toward the new restrooms at the market. I'll start with Russian buckwheat blini, a traditional food made during this "Butter Week" leading up to Ash Wednesday. When those run out, I'll switch over to scrambled French toast. Both dishes will be loaded with lots of different Local Roots products and served up with even more. Don't miss it!

Get ready for spring!