Sarah came up with the idea of adding local produce to our breads, our Wild Yeast breads.

This is a picture of yellow cherry tomatoes from Tim's Family Farm. Monica did the "prep" work, slicing them and roasting them. Before they went into the oven all three of us, Sarah, Monica and I, simultaneously stopped what we were doing and stared at the baking sheet amazed at the brilliant colors. I don't think I've ever seen more beautiful colors together.

We roasted the tomatoes to take the moisture out then worked them into each loaf individually by hand with caramelized onions from Flora Farms.

Here Monica is weighing the loaves. She's working on carrot sunflower, flax seed loaf. The carrots came from our friend Brandon of Delta Sol. We're also doing a Rosemary Olive Oil loaf with rosemary from Valerie Smith's mother's garden. Did you get all that?

My rosemary plant died during the winter, but I've started another two or three for later in the summer.

And we'll have baguettes, too. We're very proud of our Wild Yeast Breads. They're so much fun to make. We begin with our original in house German Rye Sourdough Starter and no commercial yeast is added.( I'll save the story of the starter for another day).

I'm energized and excited to have the subject of bread to write about. But I warn you, I'm going to throw in pictures of my garden and my front porch and Gertie and Blue whenever I get a chance. Maybe I'll just take a picture of Gertie and Blue eating a Rosemary Olive Oil boule out beside my butternut squash vine. That would cover all three bases.

Hope to see you at the market, soon!