At Local Roots May 18-21

Thanks to everyone who turned out for Herb Day at Local Roots last Saturday! I had a great time in the demo kitchen, making herb butter and cheese to spread on my breads, radish sandwiches with same, herb salt and vinegars, a very tasty herb salad for lunch, and lavender sauteed apples for dessert. Fun!

This week, the rain and cooler weather is keeping me out of the garden and in the kitchen, baking away. That's good news for my loyal customers!

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-chive, chèvre-rosemary, and gouda-sage
--Cinnamon-pecan bread
--Garlic-herb bread
--Honey spelt oat bread
--Light rye 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:

--Asparagus-chèvre rolls: Back again for week 2! 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 and sunflower oil from Sunsations. Then I added chopped walnuts and a hearty helping of creamy goat cheese from Lucky Penny Creamery. The best of spring!

--Chard-cheddar rolls: I've decided that I really love adding chard to my grilled cheese sandwiches, and this takes that idea one step further. Chard from Karen's Garden Delights is sauteed with her garlic chives, then I add shredded cheddar from Ohio Farm Direct for a savory sandwich roll.

So come and get 'em!