At Local Roots February 6-11

Here comes the sun! It might be cold out, but it sure is lovely!

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

--Apple strudel bread
--Artisan wheat bread
--Breadsticks (sesame, rosemary-garlic, and cheese)
--Cheese crackers (cheddar)
--Cheese-herb artisan bread: cheddar-dill, feta-oregano, gouda-sage, Ludlow with basil
--Cinnamon-pecan bread
--Cinnamon pita chips
--Cornbread
--Cornmeal bread
--Dried tomato flatbread
--Garlic-herb bread
--Garlic pesto flatbread
--Garlic pita chips
--Gingerbread
--Honey spelt oat bread
--Light rye bread
--Maple oatmeal bread
--Pain aux noix
--Pizza crusts
--Rosemary cider bread
--Sandwich buns
--Savory apple flatbread
--Sesame thins
--Spelt bread
--Tea rings and pecan rings
--Whole wheat pita
--Whole wheat sandwich bread
--Zaatar flatbread

I'll also plan to have some Valentine hearts -- small heart-shaped cakes or brownies -- on the shelf by week's end. Check out my Facebook page to find out more!

In the bakery case, you'll find:

--Chocolate croissants (coming later in the week)
--Orange mint chip scones made entirely with spelt pastry flour -- tender and delicious! -- and kissed with a hint of orange peel and homegrown chocolate mint
--Raspberry truffle torte, a lusciously decadent chocolate treat with local red raspberries (dried or in jam), spelt pastry flour, and loads of good unsalted butter
--Swiss cheese rolls with Swiss cheese from Green Field Farms

You'll love all these great home-baked delights!

Fresh at Woo's Brews This Week

Thanks to all of you who are stopping by Woo's Brews for your daily dose of java -- and for my home-baked pastries! I've had to restock again this week, and now you have plenty more to choose from:

--almond croissants
--baklava (back by special request)
--scones (lemon-ginger and orange-mint-chip)

If you haven't stopped in yet, what's keeping you?

Shortcake Season

I got up early this morning so that I would have time to finish the baking for market this week. Not only did I need to make hickory oat scones for the bakery case, but I also wanted to try yet another new item: old-fashioned shortcakes.

Essentially a soft scone recipe, these shortcakes include freshly milled local wheat flour, maple sugar, local unsalted butter, and local eggs. The recipe also calls for yogurt, and I'm hoping that sometime in the next couple of months I will be able to get some delicious goat-milk yogurt from Lucky Penny Creamery in Kent. (Fingers crossed!)

The timing is perfect for these: strawberries are coming into market, and for the next few months there will be plenty of juicy local berries to satisfy any kind of shortcake craving. I think I will have to experiment with some myself.

Sold in packages of four shortcakes, there will be limited quantities at Local Roots this weekend, but if all goes well, I may try to have a plentiful supply for coming weeks.

How sweet it is!

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!

At the Market 5/7 and 5/8

We're heading into a very full weekend: breakfast fundraiser at Local Roots (asparagus frittata and rhubarb coffee cake, don't miss it!) and another grain mill demonstration at Lehman's. And since there's a big tour group planning to stop by the market today, I baked even more this week. Here's what you'll find on my shelf:

--Sesame thins
--Cheese-herb artisan bread: four varieties -- dill-cheddar, chèvre-thyme, feta-oregano or Ludlow with fresh sage and tarragon
--Cinnamon pecan bread: an improved version of a cinnamon bread I tried a couple months ago, based on the pain aux noix recipe
--Maple oatmeal bread
--Pain aux noix (two loaves with pecans; I ran out of walnuts!)
--Pumpernickel bread
--Whole wheat pita (in bags of four)
--Zaatar flatbread (made with the same dough as the baguettes, only flattened, smeared with olive oil, and sprinkled with a savory mixture of thyme, sesame seeds, salt, and pepper)

You'll find two of my favorites in the pastry case, too:

--Espresso chip shortbread, with local buckwheat, butter, and a hit of Al's Beanery's Espresso Mix coffee
--Pesto scones, using local basil, butter, and shredded Burr Oak cheese from Canal Junction Farmstead Cheese

Stop in the market Friday noon to 7 PM or Saturday 9 AM to 3 PM and pick up something wholesome and delicious!

At the Market 4/9 and 4/10

This weekend at Local Roots, I'll have a very full shelf:

--Sesame thins
--Cheese-herb artisan bread: three varieties -- dill cheddar, chèvre-rosemary, or Chouda (Cheddar-Gouda combination) with fresh chives
--Maple oatmeal bread
--Pain aux noix (mostly spelt, but two loaves use all wheat)
--Pumpernickel bread
--Whole wheat pita (in bags of four)

Yes, the Chouda artisan bread is back, so I could use up the block of cheese. The Chouda is a new cheese from master cheesemaker Brian Schlatter of Canal Junction Farmstead Cheese, and it's deliciously salty and creamy all at once. This week it's paired with fresh snipped chives from Por-Bar Farms for a truly savory treat.

For the bakery case, I've made hickory-oat scones -- something light and not too sweet, featuring hickory nuts from Bud Luers, organic oats and whole wheat flour from Stutzman Farms, maple sugar from Gortner's Maple Syrup, egg from Valley Grass Farm, and milk from Hartzler Family Dairy. These scones are just the right size to quell that mid-morning craving for a little something with your coffee or tea.

Enjoy!

At the Market 3/26 and 3/27

For those who hope to make it to Local Roots to shop this weekend, here's what I'll have in store:

In the bakery case:

--Buckwheat butter cookies: One of my favorite not-too-sweet cookies, made with my homegrown and hand-milled buckwheat, local unsalted butter, and sweet hickory nuts from a local nut grower.

--Grandma's jam bars: I found a recipe my grandmother had made often when I was a child and updated it a bit. The dough uses local unsalted butter and the deliciously creamy Lemon Jewel Quark (like cream cheese) from Blue Jacket Dairy, and the filling is simply a jar of my homemade strawberry jam, using berries from last year's CSA basket. They're so good, I nibbled up all the scraps -- you're lucky there are any left for market!

--Pesto scones: These savory morsels are almost a cross between scones and biscuits with their light flaky texture. No garlic here, but the pesto flavors of basil (mixed with the local butter and frozen last fall), walnuts, and savory Burr Oak cheese (from Canal Junction, like a Parmesan cheese) make these scones the perfect accompaniment for your Italian-style meal.

On the shelf:

--Sesame thins
--Cheese-herb artisan bread: three varieties -- dill cheddar, chèvre and rosemary, and garlic cheddar and basil
--Maple oatmeal bread
--Pain aux noix
--Pumpernickel bread
--Whole wheat pita (in bags of four) -- new item!

Stop by and pick up something so you can enjoy the fresh, home-baked semi-whole-grain goodness at home!