New and Old at Local Roots

Since Spring is here, it's time to freshen up my baking repertoire. That means this week you'll find something old AND something new at Local Roots...


What's new? How about sandwich buns? These are made with all spelt flour, with egg, butter, and honey to keep that whole grain texture tender. They're a little heavier than regular sandwich buns but SO GOOD.


Back again after several months -- whole wheat pita is back in the rotation. These are made with medium-grind whole wheat flour and unbleached flour, and though this batch didn't puff up much, they're still tasty. Try them for a lighter variation on your favorite sandwiches, or cut them in half and toast them to open up the pockets a little more for a salad pocket. (NOTE: The price on these has been reduced this year since I am able to buy more of my baking ingredients in bulk; I spend less, you spend less, we all win!)

Give them a try this weekend!

At the Market October 14-16

Fall is definitely settling in, and the recent chilly nights have slowed down or completely stopped some of the summer produce. Time to shift gears and bake some hearty, delicious breads for autumn!

Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, Miami Erie Canal and parsley*, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Maple oatmeal bread*
--Pain aux noix*
--Pumpernickel bread*
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*
--Whole wheat pita

In the bakery case, I plan to have only vegetable-cheese rolls this week (two varieties):

--Kale-cheddar: Back again for a third week, since last week's rolls were cleaned out very quickly! Same good ingredients: Adonai Acres kale, Banzhaf Garten leeks, and Blue Jacket Dairy fresh cheddar curds. Try them for lunch!

--Rosemary squash: Brilliantly orange butternut squash from Martha's Farm pairs beautifully with carmelized onion (from Adonai Acres), rosemary (from Karen's Garden Delights), and feta (from Lucky Penny Creamery). These rolls will provide that extra little layer of comfort as you face fall's chill!

See you at the market!

At the Market September 30-October 2

It's going to be an exciting weekend at Local Roots! On Friday at noon, Robert J. Boggs, director of the Ohio Department of Agriculture, is coming to the market to kick off the Eat Local week in Ohio. Local Roots has asked shoppers to take the personal Eat Local Challenge for the week -- how local can you go? We expect this to be a big media event, tying into the recognition of the ODA grant Local Roots received last year to get started, so come and join us!

Meanwhile... Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage*, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Rosemary cider bread*
--Rosemary walnuts*
--Sesame thins*
--Whole wheat pita

I'll also have all four new herbal tea blends available, but they will be in a different location -- with the other teas and coffees on shelves across from the bakery counter.

And speaking of the bakery, this week I'll have two new vegetable-cheese rolls:

--Kale-cheddar: Cooler weather makes me crave kale, and Mary at Adonai Acres plans to keep me supplied! Her kale pairs with leeks from Banzhaf Garten Organic Farm along with fresh cheddar curds from Blue Jacket Dairy.
--Zucchini and roasted tomato: Similar to a roll combination from late summer, this version combines zucchini from Autumn Harvest Organic Farm and tomatoes from Banzhaf Garten, roasted with olive oil, salt, pepper, and dried homegrown oregano. Add a little crumbled feta cheese from Lucky Penny Creamery, and you've got lunch!

Finally, I plan to make a tarte tatin or French apple tart for Friday. Personally, I love what the French can do with butter and sugar, and in this version, I use locally grown Wolf River apples, Hartzler Dairy unsalted butter, Stutzman Farms spelt flour, and plenty of Gortner's maple sugar. It's heavenly!

So stop by this weekend!

At the Market September 23-25

Fall is here! It hasn't brought cooler weather for today, but since I'm starting to crave fall flavors, you'll find them showing up with more regularity in The Grain Maker baked goods.

Here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-dill*, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Rosemary walnuts* -- remember these savory treats from last winter?
--Sesame thins*
--Whole wheat pita

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Rockin' Roots! Yes, I'm bringing back the combination of Banzhaf Garten beets, local carrots, homegrown chard, a honey-mustard vinaigrette, and creamy Lucky Penny chèvre for another week. Limited quantities.
--Roasted tomato and feta: Combine Banzhaf Garten organic heirloom tomatoes, roasted in a slow oven with olive oil and oregano, with tangy, salty Lucky Penny Creamery feta, and you've got something that will definitely perk up your taste buds!

Come Friday, I'll bring back pear-hazelnut torte, with pears from Banzhaf Garten Organic Farm, hazelnuts from Bud Luers' farm, Hartzler Dairy butter, Stutzman Farms whole wheat, and Gortner's maple sugar. This may be the last week for it as my pear supply is dwindling, so enjoy it while you can!

At the Market September 16-18

It's the end of county fair week here in Wooster, and I don't know about you, but I've had my share of fair fun! Now it's time to get back down to business, and the rain this morning is helping to keep me inside, baking up lots of great bread.

So here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary, cheddar-basil*, cheddar-dill, feta-oregano*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Pita chips* dusted with cinnamon sugar
--Sesame thins*
--Whole wheat pita*

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Tomatillo salsa! Once more, I've brought back these rolls featuring Adonai Acres tomatillos, Banzhaf Garten tomatoes, Adonai Acres onion, and Ohio Farm Direct pepper jack cheese. Spicy, but so good! This is your last chance this season to indulge in these tasty rolls.
--Rockin' Roots! OK, I know I'm corny, but I can't help but think that the combination of Banzhaf Garten beets, local carrots, homegrown chard, a honey-mustard vinaigrette, and creamy Lucky Penny chèvre will rock your lunchtime world. Don't be put off by the girly-girl pink filling -- it's all hearty and delicious!

Come Friday, I'll have one of my favorite fall desserts in the bakery case: pear-hazelnut torte, with pears from Banzhaf Garten Organic Farm, hazelnuts from Bud Luers' farm, Hartzler Dairy butter, Stutzman Farms whole wheat, and Gortner's maple sugar. I can hardly wait for it myself!

See you at Local Roots!

At the Market September 9-11

Good news! The computer problems have been resolved, so there should be no difficulty in posting weekly product updates from here on out. (Fingers crossed!) I don't have my camera software reloaded yet, but photos will return soon, I promise.

That said, here's what I plan to have at Local Roots this weekend (starred items available starting Thursday):

--Artisan wheat bread*
--Basil pesto flatbread*
--Cheese crackers*
--Cheese-herb artisan bread: chèvre-rosemary*, cheddar-dill*, Black Swamp Gouda (from Canal Junction Farmstead Cheese) with sage, Miami (Swiss-style from Canal Junction) with parsley, and Lock 21 (Brie-style from Canal Junction) with peppercorn
--Cinnamon-pecan bread*
--Espresso chip shortbread* in boxes of 2 or 4 pieces
--Garlic-herb baguettes*
--Garlic pesto flatbread*
--Light rye bread*
--Maple oatmeal bread*
--Pain aux noix*
--Pita chips* in two flavors: pesto spice and cinnamon sugar
--Sesame thins*
--Whole wheat pita

You'll find two kinds of vegetable-cheese rolls in the bakery case, too:

--Tomatillo salsa! A big hit at our Salsa Party a couple weeks ago, I've brought back these rolls featuring Adonai Acres tomatillos, Banzhaf Garten tomatoes, Adonai Acres onion, and Ohio Farm Direct pepper jack cheese. Spicy, but so good!
--Chard raisin: Homegrown chard meets savory browned onions, sweet home-dried raisins (from local Reliance grapes), a splash of balsamic vinegar, and the creamy tanginess of Lock 21, a Brie-style cheese from our favorite, Canal Junction Farmstead Cheese.

And as an added treat, pear-date bars return in the bakery case! These buttery, oat-laden squares thick with pears from Banzhaf Garten Organic Farm and sweet dates sold out at last week's market, and I can take a hint -- I'm making more.

On the herb tea front, I'm all out of Lavender Lemonade for now (possibly for the summer) and have limited quantities of Lemon Mellow and Midsummer's Dream left. I'll be testing some fall and winter blends soon and hope to have those at the market before the nip in the air gets to be too constant. Will let you know what results!

Hope to see you at Local Roots this weekend!

At the Market July 29-31

Wow! Another scorcher today! But just for you, I kept the oven going, baking my heart out...

Here's what I'll be bringing to Local Roots Market over the course of the weekend (starred items will be there Thursday at noon):

--Cheese crackers**
--Cheese-herb artisan bread: four varieties -- cheddar-basil, chèvre-rosemary, feta-oregano**, and Miami Erie Canal (Swiss-style) with dried parsley**
--Cinnamon pecan bread**
--Garlic-herb baguettes**
--Garlic pesto flatbread**
--Light rye bread**
--Maple oatmeal bread**
--Onion flatbread
--Pain aux noix**
--Sesame thins**
--Whole wheat pita (in bags of four)

I'm planning to try a basil pesto flatbread as well, so look for that this weekend!

For the bakery case, I may not get anything done for Thursday (but then again, I might), but the plan is this:

--Vegetable cheese rolls Friday and Saturday: corn from the Habitat Community Garden, hot pepper and tomato from my own garden, onion from Adonai Acres, herbs, and chèvre from Lucky Penny Creamery -- a Southwestern seasonal treat!
--Pains au chocolat Saturday only: grab one of these buttery, flaky, chocolate-filled delights to go with your coffee!

This Saturday is the Community Commons Block Party, and Local Roots will be participating along with the Wayne Center for the Arts, the Wayne County Public Library, the United Way, and the American Red Cross. Stop by and check out the fun!

See you at the market!

At the Market July 22-24

July has been an incredibly hectic and problem-filled month so far, keeping me from baking as much for market as I'd like! But here's hoping things will ease up a bit in the coming weeks -- and that my computer will behave enough for me to share good things with you.

Here's what I'll be bringing to Local Roots Market over the course of the weekend (starred items will be there Thursday at noon):

--Cheese crackers**
--Cheese-herb artisan bread: four varieties -- cheddar-basil**, chèvre-rosemary, Ludlow with sage and tarragon, and Miami Erie Canal (Swiss-style) with dried parsley**
--Cinnamon pecan bread**
--Garlic-herb baguettes
--Garlic pesto flatbread**
--Light rye bread**
--Maple oatmeal bread**
--Pain aux noix**
--Sesame thins**
--Whole wheat pita** (in bags of four)

The cheese-herb artisan breads and garlic pesto flatbreads will have a slightly different look this week:


Can you figure out what's new? Give up? I'm adding local organic whole wheat flour (from Stutzman Farms) to each batch -- not much, but enough to give it a little added flavor and a slightly less chewy texture. I really like the added flavor and hope you'll enjoy it, too!

That same touch of whole wheat goodness will also show up in this week's vegetable-cheese rolls featuring zucchini from Adonai Acres, garlic from Banzhaf Garten Organic Farm, basil from my garden, and fresh mozzarella from Blue Jacket Dairy. These were a hit last week, so look for a few today (Thursday) and more both Friday and Saturday, only in the bakery case at Local Roots.

Also in the bakery case, you'll find an old favorite: espresso chip shortbread. If you enjoy these early enough, I might even make more.

If time permits, I'm hoping to test a couple new flatbreads, so stay tuned!

At the Market July 1-3

Looks like we're going to have beautiful weather this weekend for the holiday celebrations -- it's a perfect time to gather your friends or family and head out for a picnic! So don't forget to stop at Local Roots before you head out -- we have plenty of great picnic-friendly foods for you to enjoy (including, of course, some delicious bread!).

Here's what I'll be bringing to market over the course of the weekend (starred items will be there Thursday at noon):

--Cheese crackers**
--Cheese-herb artisan bread: four varieties -- dill-cheddar**, chèvre-rosemary**, Ludlow with sage and tarragon, and the new one featuring the Miami Erie Canal cheese (Swiss-style) from Canal Junction Farmstead Cheese combined with dried parsley**
--Cinnamon pecan bread**
--Dried tomato flatbread
--Garlic-herb baguettes**
--Garlic pesto flatbread**
--Light rye bread
--Maple oatmeal bread**
--Pain aux noix**
--Sesame thins**
--Whole wheat pita (in bags of four)

If I have time, I may also make more shortcakes. Don't think of these as just for strawberry shortcake season -- try topping them with any berries (or a mix of several), and consider substituting a honey-sweetened yogurt sauce or some good ice cream for the whipped cream!

For the bakery case, I plan on having these items available Friday and Saturday:

--Blueberry lavender cake (with fresh blueberries from a local farmer and my homegrown lavender)
--Zucchini-carrot-feta rolls: like the spinach feta rolls, these use shredded zucchini and carrots, just now coming into season

And if I get inspired to make anything more, I will let you know!

At the Market June 24-26

Now that the summer heat is here, bread doesn't have as good of a shelf life, so I've switched up my baking schedule so that at least all the artisan loaves are baked fresh each market day. That means I've been up since 3 this morning, making and baking the bread. Sure smells good around here!

Though you may not find all of these items at Local Roots each day this weekend, here's the sum of what I plan to have on the shelf:

--Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-rosemary, feta-oregano, and a new one featuring the Miami Erie Canal cheese (Swiss-style) from Canal Junction Farmstead Cheese combined with dried parsley
--Cinnamon pecan bread
--Garlic-herb baguettes
--Garlic pesto flatbread
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Sesame thins
--Whole wheat pita (in bags of four)

New this week: cheese crackers made partly with local whole wheat flour plus creamy unsalted butter and a tangy cheddar from Ohio Farm Direct. The flavor might remind you of Cheese Thins (TM) but is so much more real and satisfying! Available in limited quantities this week (until I hear from you as to whether I should bake more!).

I'm a little undecided about this week's bakery case offering. It will be a vegetable and cheese roll like the spinach feta rolls that have been a huge hit the past few weeks. But will it continue to showcase spinach, or another vegetable that's coming into season (like broccoli)? Will the cheese change? I'll see what inspires me tomorrow and Saturday mornings. Look for this to change every few weeks as the season brings us a wider variety of fresh produce!

And perhaps tomorrow I'll be inspired to bake something else!

At the Market June 17-19

Sorry I didn't get this posted yesterday -- the day was filled with baking, a delivery, and checking inventory before making even more!

But here's what products of mine you will find at Local Roots this weekend:

--Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-rosemary, feta-oregano, and Ludlow-sage-tarragon
--Cinnamon pecan bread
--Dried tomato flatbread
--Garlic-herb baguettes
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Sesame thins
--Shortcakes (in packages of four)
--Whole wheat pita (in bags of four)
--Zaatar flatbread


The new bread this week is another artisan flatbread, this time topped with fresh garlic scape pesto. WOW! If you love garlic, you will go crazy for this bread. The pesto contains garlic scapes from Banzhaf Garten Organic Farm, walnuts, the brand new blue cheese from Canal Junction Farmstead Cheese, a sprinkling of freshly cracked black pepper, and lots of good extra virgin olive oil. I almost don't want to sell this, it smells so fantastic -- even the mailman thought so! (But I will, because you deserve good bread, too.)

I'll keep my corner of the pastry case filled this weekend, too:

--On Friday you'll find the spinach-feta rolls as well as a new blueberry-lavender cake with homegrown lavender.

--On Saturday I'll bring in more spinach-feta rolls along with pains au chocolat (chocolate-filled croissants), a customer favorite from earlier this year.

Come to Local Roots this weekend and find your new favorite!

At the Market June 10-12

Summer is coming! But the warm weather doesn't stop The Grain Maker's oven from churning out delicious, wholesome breads for market. Here's what you'll find at Local Roots this weekend (starred varieties available Thursday, some in limited quantities):

**Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-rosemary, feta-oregano, and Ludlow-sage-tarragon
**Cinnamon pecan bread
--Garlic-herb baguettes
--Light rye bread (no caraway seeds this week)
**Maple oatmeal bread
**Pain aux noix
**Sesame thins
--Shortcakes (in packages of four)
**Whole wheat pita (in bags of four)

Time permitting, I may also make the dried tomato flatbread again, so stay tuned.

For the bakery case, I'll have two customer favorites:
--Espresso chip shortbread
--Spinach-feta rolls (am planning to have a small batch at the market Friday and another Saturday)

But for now, it's back to the kitchen for me -- I'm not done baking yet!

At the Market 5/27 through 5/29

Starting this week, Local Roots Market will be open Thursdays noon to 7 PM in addition to the regular Friday (noon-7 PM) and Saturday (9 AM-3 PM) hours. I'll take the first round of inventory to the market around lunchtime today, but not everything will be available right away. It will take some time for me to adjust my baking schedule to adapt!

But -- I've got a few new items available this weekend, just in time for the holiday and for family picnics:


--Dried tomato flatbread with fresh rosemary from Adonai Acres: this artisan bread incorporates freshly ground local whole wheat flour, dried cherry tomatoes from last year's harvest, and fresh fragrant rosemary, with a light coating of extra virgin olive oil on top.


--Garlic-herb baguette: if you love the crackly crust and tender crumb of regular baguettes but want something a little more savory, this loaf is for you! It includes homemade garlic powder (from locally-grown garlic), dried oregano from the garden, and dried local basil. All you need to do is split it in half lengthwise, spread it with butter or olive oil, and either grill the halves or wrap them in foil for an easy and tasty garlic bread.

--Light rye bread: using a smaller amount of rye flour than the pumpernickel bread, this artisan loaf has a hearty flavor with a light texture -- the best of both worlds! (Next week's loaves may contain caraway seed; I didn't have any this week.)

In addition to these new items, you'll find the usual products on my shelves at the market:

--Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-rosemary, feta-oregano or Ludlow with fresh sage and tarragon
--Cinnamon pecan bread: since I've been selling out of these by Friday afternoon, I've made more this week
--Maple oatmeal bread: this recipe has been tweaked slightly to make it a little less dense, but it has all the same quality ingredients -- and the same flavor! -- as before
--Pain aux noix
--Sesame thins
--Whole wheat pita (in bags of four)
--Zaatar flatbread

In addition, I will have hickory oat scones in the bakery case by Friday afternoon. Now that a producer at Local Roots offers shagbark hickory syrup, I'm looking forward to layering that lovely hickory flavor in these scones. Enjoy them with a cup of locally-roasted coffee!

Stop by this weekend and stock up for your holiday outings!

Someone's Cooking in the (Demo) Kitchen

Yesterday morning I showcased my whole wheat pita breads in a cooking demonstration at Local Roots, making breakfast pizzas to sample for customers. I used plenty of other Local Roots products in making them:

--eggs from Valley Grass Farm
--spinach, dried thyme, and dried parsley from Adonai Acres
--nettles and lambsquarters from Karen's Garden Delights
--chives from Por-Bar Farms
--dried dill from my own gardens
--Ludlow cheese from Blue Jacket Dairy
--chèvre and feta from Lucky Penny Creamery
--dandelion salsa from Pete's

Shoppers gave an enthusiastic response to the savory treats, and a few even tried a wedge from a couple of different batches, just to test the different flavor combinations. By the end of my two-hour slot, all the pizza "slices" had been eaten, and all of my pita breads had sold. Thank you!


I also set out a platter with chunks of my pumpernickel bread for samples, along with a yogurt-based dip with Lucky Penny feta, radishes from Banzhaf Garten Organic Farm, homegrown dill, a dash of black pepper, and olive oil. That, too, was greatly appreciated, and the end result was the sale of all of my pumpernickel bread. Thanks again!

I'll do another cooking demonstration at Local Roots -- more pita pizzas, this time with an ethnic and seasonal flair -- for our Grand Opening on Saturday, May 15. The whole event will cover 9 AM to 3 PM, but I won't be doing my demo until 1 PM, so save room for lunch!

And thanks to all the shoppers who stopped by and enjoyed my cooking!