This one'll be short and sweet, folks. I'm busy, busy, busy in preparation for tomorrow's market. A quick note about how you can pay for your Little Blue treats. I accept cash, market money (swipe your card, get tokens that vendors accept as money and for which we are reimbursed for at the end of market), credit and debit cards, and local checks.
1.) Cheddar Scallion Biscuits--made with Vermont white cheddar
2.) Strawberry-White Chocolate Scones--Colvin Family Farms strawberries
3.) Spinach and Parmesan Spelt Scones--local spinach; organic spelt flour
4.) Broccoli Rabe-Shallot Quiches--local broccoli rabe
5.) Buttermilk Coffee Cake with Seeded Streusel--pumpkin, sunflower, and sesame seeds
6.) Breakfast Cookies--oat-studded cookies with golden raisins and candied ginger
7.) Ginger-Molasses Cookies--my mother's recipe!
8.) Rhubarb and Brown Butter Loaf--roasted rhubarb in a moist loaf with brown butter icing
9.) Gluten-Free Hazelnut Brownies--you'll never know they're gluten-free; made with hazelnut meal and whole Oregon hazelnuts
10.) Mimosa Pound Cake--named for the cocktail, complete with champagne glaze
11.) Très Citrus Shortbreads--lemon, orange, and lime zests
12.) Almond Shortbreads--rich and crumbly, with sliced almonds
13.) Pumpkin Seed Brittle--obscenely delicious; redolent of coffee, vanilla, and caramel
14.) French Apple Pie--as simple as it gets; an all-butter pastry crust filled with organic golden delicious apples and brushed with apricot jam
15.) Spiced Cacao Nib Cakes--dark chocolate cakes topped with cacao nibs (crushed, roasted cocoa beans), and brushed with a spiced syrup
16.) Lemon Bars--shortbread crust topped with a rich lemon curd
17.) Granola--Little Blue's signature granola made with sorghum and maple syrup
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