At Local Roots June 15-18

Summer's almost here again, so it's time for the return of two of my favorite crops: lavender and garlic. As I've been able to start harvesting, I've been able to replenish supplies of the Lavender Lemonade (with additional lavender coming from the generous folks at Hillside Gardens). And now that it's time to cut garlic scapes, it's also time to make garlic scape pesto -- and to start offering garlic pesto flatbread at the market.

In addition, I've come up with a slightly softer version of the sandwich bun dough and am trying out buns for hot dogs or bratwurst. They're substantial and come four to a package, just like the many sausages and brats we have in the market freezers.

Good times! So 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-herb artisan bread: cheddar-dill, chèvre-rosemary, Miami Erie Canal (Swiss-style) and parsley
--Cinnamon-pecan bread
--Garlic-herb bread
--Garlic pesto flatbread
--Honey spelt oat bread
--Hot dog/brat buns
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Pita chips
--Pizza crusts
--Sandwich buns
--Sesame thins
--Shortcakes
--Spelt bread
--Tea rings
--Whole wheat pita
--Zaatar flatbread

In the bakery case, you can find two kinds of vegetable rolls:

--Chard-cheddar, with chard from Boii Gardens, garlic scapes from my own garden, parsley from Karen's Garden Delights, and cheddar from Meadow Maid.

--Spicy peanut carrot, combining my favorite Thai-style peanut sauce (made with Sherry's Classic Cuisine peanut butter) with shredded carrots from Adonai Acres. This non-dairy roll puts a new twist on peanut butter sandwiches!

So come and eat!