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!