At Local Roots May 11-14

It's May! It's getting warmer, and it's time to get the garden planted so that I can use homegrown vegetables and herbs in breads and rolls later this year.

But most of all, it's time for... bread!

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

--Baguettes and boules (part whole wheat)
--Basil pesto flatbread
--Cheese crackers (both cheddar and pepper jack)
--Cheese-herb artisan bread: cheddar-dill, cheddar-green garlic, chèvre-rosemary, and gouda-sage
--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)
--Whole wheat pita
--Zaatar flatbread

In the bakery case, you'll find:

--Asian carrot salad rolls: vegetable roll flavor #1 takes one of my favorite raw vegetable salads and rolls it up in crusty artisan dough: shredded carrots from Breezy Hill Farm, green onion from The Shepherd's Market, cilantro from Crestwood Farms, and a tangy Asian-style dressing with a little kick.

--Asparagus-chèvre rolls: Asparagus season is in full swing here, and this roll showcases the excellent asparagus from Autumn Harvest Organic Farm, roasted with garlic scallions from Karen's Garden Delights, sunflower oil from Sunsations, and balsamic vinegar. Then I added chopped walnuts and a hearty helping of creamy goat cheese from Lucky Penny Creamery. The best of spring!

--Blueberry-lavender cake, a tender whole wheat cake with blueberries (from last year) from Moreland Fruit Farms, unsalted butter from Hartzler Family Dairy, eggs from The YardFarmers, and homegrown lavender.

This Saturday is Herb Day at the market (hence the lavender in the cake!), and I will be in the demo kitchen, making herb salts, herb vinegar, herb butters, herb cheeses, herb salads, and more! Stop by and learn how to enjoy your favorite herbs in new ways!