At Local Roots June 8-11

Now that summer's here, it's time for a quick reminder: Grain Maker breads contain no preservatives. That means if you keep bread out on the counter in the hot weather, you will likely get mold on it very quickly. Since I want you to be able to enjoy every last grain of bread, I strongly encourage you to store Grain Maker breads in the refrigerator, then reheat or toast it as you eat it. Sandwich loaves should keep up to two weeks; artisan loaves, one week.

The forecast for heat today means that I was up VERY early to start baking so that you can get bread as fresh from the oven as possible. 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: chèvre-rosemary, Miami Erie Canal (Swiss-style) and parsley, and possibly gouda with sage
--Cinnamon-pecan bread
--Garlic-herb bread
--Honey spelt oat bread
--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

If you're wondering, pumpernickel bread is currently out of the baking rotation. If I get enough people clamoring for it, I will try to bring it back occasionally, but until fall, I don't plan to make it weekly.

In the bakery case this week:

--Chili-chard rolls are back, ever so briefly -- same as last week, with Adonai Acres tomatoes and green onions, Karen's Garden Delights chard, and Blue Jacket Dairy's Firelands (chipotle) cheddar curds

--Spinach-cheddar rolls: with spinach from Hillside Gardens, cheddar from Ohio Farm Direct/Meadow Maid, and garlic chives from Karen's Garden Delights -- simple but savory!

Enjoy -- and keep cool!