At Wooster Natural Foods April 28-30

What a wild round of spring weather this morning! Hold on to your hat when you head downtown -- and stop by Wooster Natural Foods for some great bread!

--Garlic-herb bread
--Honey-oat-spelt bread
--Pain aux noix (French walnut bread)
--Wheat French bread

Fresh from my oven to you!

Croissants Coming to Woo's Brews!

Coming later this morning to Woo's Brews Coffee House and Cafe:


--Almond croissants, the perennial favorite!


--Chocolate croissants, back again to tempt your palate. (And I think I'm getting a little better with the chocolate drizzle each time I make these!)

Stop by, enjoy some great coffee, and indulge yourself with fresh homemade croissants!

At Local Roots April 27-30

April showers bring more than May flowers -- they also bring plenty of baking days! And I have been taking advantage of those!

Here's what you'll find on my shelves at Local Roots Market this week:

--Baguettes
--Basil pesto flatbread
--Cheese-herb artisan bread: cheddar-basil, cheddar-green garlic, chèvre-rosemary, feta-oregano, and possibly Lock 21-peppercorn
--Cinnamon-pecan bread
--Garlic-herb bread
--Homestyle rye bread
--Honey spelt oat bread
--Maple oatmeal bread
--Pain aux noix
--Pizza crusts
--Pumpernickel bread
--Sandwich buns
--Sesame thins
--Spelt bread
--Tea rings (some with pecans)
--Zaatar flatbread

In the bakery case, you have two options for vegetable rolls:

--Coconut curry rolls are back, with Asian greens from Por-Bar Farms, spinach from Adonai Acres, pac choi from Banzhaf Garten Organic Farm, green onions from The Shepherd's Market, and sunflower oil from Sunsations. (Vegan)

--Chard-cheddar: Karen's Garden Delights is my go-to source for my personal supply of early greens, thanks to Karen's cold frames. This week, her chard, spinach, garlic scallions, and parsley make up the bulk of this tasty combination, paired with cheddar cheese from Ohio Farm Direct.

Have a great week!

At Local Roots April 20-23

Another busy baking week -- and you get to enjoy the results! Here's what I'll have at Local Roots Market this week:

--Baguettes
--Basil pesto flatbread
--Cheese-herb artisan bread: bleu-thyme, chèvre-rosemary, feta-oregano, and Miami Erie Canal (Swiss style) with parsley
--Cinnamon-pecan bread
--Garlic-herb bread
--Homestyle rye bread
--Honey spelt oat bread
--Maple oatmeal bread
--Mocha cinnamon rolls
--Pain aux noix
--Pita chips
--Pizza crusts
--Pumpernickel bread
--Rolls (wheat and garlic-herb) for the holiday dinner
--Sandwich buns
--Sesame thins
--Snack packs: sesame thins, rosemary walnuts, and cheese crackers (cheddar or pepper jack)
--Spelt bread
--Tea rings (some with pecans)

In the bakery case, you'll find:

--Mocha cinnamon rolls: back again, with locally roasted coffee, spelt flour, lots of butter and honey, and plenty of dark chocolate flavor. What a treat!

--Vegetable rolls in two flavors: arugula-walnut pesto (vegan) from Por-Bar Farms arugula and homegrown garlic; and tomato-mushroom, with Adonai Acres tomatoes, County Line oyster mushrooms, Shepherd's Market green onions, homegrown oregano, and Lucky Penny Creamery feta cheese.

On top of all that, I'll be teaching a basic bookmaking class at the market on Thursday evening. Stop by to learn how to make a soft-cover notebook and a small hardbound journal!

At Local Roots April 13-16

I'm keeping the oven going this week, baking up a storm for you! Here's what you'll find on my shelves at Local Roots Market this week:

--Baguettes
--Cheese-herb artisan bread: cheddar-basil, chèvre-rosemary, feta-oregano, and Miami Erie Canal (Swiss style) with parsley
--Cinnamon-pecan bread
--Garlic-herb bread
--Homestyle rye bread
--Honey spelt oat bread
--Maple oatmeal bread
--Pain aux noix
--Pizza crusts
--Pumpernickel bread
--Sandwich buns
--Sesame thins
--Spelt bread
--Tea rings (some with pecans)
--Zaatar flatbread

If you're attending the cheesemaking class with Karen Geiser Wednesday evening, you'll get to sample the baguette and the sesame thins along with great fresh cheese!

In the bakery case this week:

--Cinnamon pecan rolls: Just like the pecan tea rings, only in small spirals, perfect for a not-too-sweet snack!

--Vegetable rolls in two flavor combinations:

1. Roasted red pepper: Based on the recipe for a Middle Eastern dip called muhammara, this filling combines roasted local red peppers (from last year's crop) with homegrown garlic, homemade bread crumbs, walnuts, lemon juice, pomegranate molasses, and spices. Vegan and very tasty!
2. Spinach salad: Take a mixture of fresh spinach from Por-Bar Farms and saute it with green onions from The Shepherd's Market, apples from Moreland Farm, dried cranberries, pecans, sunflower oil from Sunsations, and a splash of balsamic vinegar, then add shredded Swiss cheese from Heritage Grass Farms. All your favorite springtime flavors rolled into one!

Only at Local Roots!

New Herbal Blends for Spring and Summer

Now that the warm weather is returning, it's time to clear out the fall and winter herbal tisane blends from Local Roots and bring in the lighter brews for spring and summer. Two of the blends were very popular last year -- Lavender Lemonade and Lemon Mellow -- so they're back, along with three new mixes.

Dragon Tamer: The French word for tarragon means “little dragon,” but don’t let this gentle blend frighten you. With tarragon from Karen’s Garden Delights, wildcrafted red clover, and homegrown lemon balm, the subtle licorice-lemon taste of this blend wards off any “dragons” from your day and lets you enjoy a peaceful sleep.

Lavender Lemonade: Inspired by a drink I enjoyed at Pickity Place in New Hampshire, this blend includes my favorite homegrown lavender, dried homegrown lemon balm, and a pinch of hibiscus blossoms, resulting in a blush pink iced tisane that will relax your body and lift up your spirits.

Lemon Mellow: Some days I want lemonade, some days I want lemon tea. This blend of lemon verbena and bronze fennel from Karen’s Garden Delights along with wildcrafted nettle and red clover goes down smooth as silk, cools you off, and lets you breathe a sigh of relief.

Mint Kiss: Nothing refreshes quite like mint, and this blend of homegrown spearmint and rose petals with lemon verbena from Karen’s Garden Delights proves it: a kiss of mint, a velvety touch of lemon, and a little bit of love. Add a little to your favorite black or green tea, too, for a delicious change of pace!

Spring Greening: After a long, cold winter, you need a bracing, fresh tonic to wake yourself up. This combination of wildcrafted nettle and homegrown anise hyssop tastes remarkably like green tea, but it offers a nourishing array of vitamins and minerals to boost your spirits and help you welcome the warm weather.

This year, I'm offering not only bulk herb blends but also a select amount of tea bags of these same blends for your convenience. Limited quantities for now, but as this year's crop of herbs comes on, I plan to replenish supplies.

Look for the brochures with brewing instructions on the shelves with the tea blends -- only at Local Roots!

At Wooster Natural Foods April 7-9

The warmer weather is on its way, I promise! But you'll still want good bread for sandwiches, so stop by Wooster Natural Foods this week to pick up one of these loaves:

--Honey oat spelt bread
--Pain aux noix (French walnut bread)
--Spelt bread
--Wheat French bread

Enjoy!

At Local Roots April 6-9

Here's what you'll find on my shelves this week at Local Roots Market:

--Baguettes
--Cheese-herb artisan bread: cheddar-basil, chèvre-rosemary, and feta-oregano
--Cinnamon-pecan bread
--Dried tomato flatbread
--Garlic-herb bread
--Homestyle rye bread
--Honey spelt oat bread
--Maple oatmeal bread
--Pain aux noix
--Pizza crusts
--Pumpernickel bread
--Sandwich buns
--Sesame thins
--Spelt bread
--Tea rings (some with pecans)
--Zaatar flatbread

In the bakery case, you'll find two varieties of vegetable rolls:

--Arugula walnut pesto: Por-Bar Farms had loads of gorgeous peppery arugula last week, so I decided to make this vivid green pesto with walnuts, olive oil, and homegrown garlic (no cheese). Try it!

--Spinach-feta: Spring spinach is always a treat, and Breezy Hill Farm has kept me supplied lately. These greens mesh with green onions from The Shepherd's Market, feta cheese from Lucky Penny Creamery, and a splash of balsamic vinegar for a refreshing treat.

Enjoy!

New and Old at Local Roots

Since Spring is here, it's time to freshen up my baking repertoire. That means this week you'll find something old AND something new at Local Roots...


What's new? How about sandwich buns? These are made with all spelt flour, with egg, butter, and honey to keep that whole grain texture tender. They're a little heavier than regular sandwich buns but SO GOOD.


Back again after several months -- whole wheat pita is back in the rotation. These are made with medium-grind whole wheat flour and unbleached flour, and though this batch didn't puff up much, they're still tasty. Try them for a lighter variation on your favorite sandwiches, or cut them in half and toast them to open up the pockets a little more for a salad pocket. (NOTE: The price on these has been reduced this year since I am able to buy more of my baking ingredients in bulk; I spend less, you spend less, we all win!)

Give them a try this weekend!