At the Market March 9-12

Next week, St. Patrick's Day will be here, and while you might not think of it as a holiday with specialty baked goods, I'm tapping my Irish roots (and heels!) and baking some Celtic-inspired treats:


Irish soda bread is a classic, but this recipe changes it up a little to make more of a tender, cakey sort of teatime treat. It includes lots of freshly milled whole wheat flour, local butter and milk and eggs, and dried currants.


Irish cheddar soda bread, on the other hand, is a little closer to the traditional soda bread -- a craggy little loaf that rises with baking powder and baking soda instead of yeast. This variation has more of that freshly milled whole wheat flour along with mmBossie cheddar cheese from Canal Junction Farmstead and dried thyme from Karen's Garden Delights.


Celtic knot bread and rolls are based on my new honey-oat-spelt bread but include a little extra butter and honey (both local) as well as shredded apples from Moreland Fruit Farm, cheddar cheese from Ohio Farm Direct, and dried thyme from Karen's Garden Delights. Look for the rolls in the bakery case and the loaves on the shelves.

(More Celtic-inspired treats later this week!)

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

--Baguettes
--Cheese-herb artisan bread: blue cheese-thyme, chèvre-rosemary, and feta-oregano
--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

Only one kind of vegetable roll to start the week (might make another later):

--Coconut curry rolls are back, with more of that wonderful baby pac choi from Breezy Hill Farm!

That's all I have to tell you about this early in the week, but with the luck o' the Irish, there will be even more great stuff later!