Local Bounty Update

| September 6, 2016

Good morning Local Foodies!
Hope you all had a wonderful holiday weekend !

October class :
Winter squash soup
If you are interested call the market.

We still have a few tickets left for  Farm to Table Dinner Fundraiser.

Have a glorious week!

Best thoughts,


Strawberry Hill Farm

Harvesting and weeding is much more enjoyable with the cooler weather we’ve had the past few days. Here’s hoping the warming trend this week is short! We have lots of summer squash and kale at the store this week, and some arugula, plus eggs from our hens on pasture.


Bob’s Pickle Patch/ Verda’s Hens

Why are eggs sold by the dozen?  It’s a case of “old habits die hard” again.  In England, as far back as 700 AD, (see, I told you this was an old habit), eggs were sold for a penny a piece.  The seller brought eggs to market in a large basket, and the buyer could pick out as many as he wanted for a penny each.  A schilling in those days was worth 12 pennies, so a dozen eggs could be sold for a schilling, and no one had to make change.  When settlers came to the New World, they brought this pricing system with them, and probably some chickens, too.  Eggs were bought and sold without cartons until 1911, when the egg carton was invented to help settle a dispute over broken eggs at the market.


We will have eggs (in cartons) at Local Bounty this week.  A big thank you to all who return cartons to the market.  We can use any kind, just so they are clean.

Thanks for shopping Local Bounty

The McGraws


Our Garden


Our Garden is flourishing with Eggplant. Black, Violet, White, and in many shapes and sizes. Kale and chard are recovering from the mildew caused by the humidity. We have an abundance of peppers both hot (for salsa) and sweet for salads and sautes. Red cabbage should be in this week as well.


Potatoes and leeks are available for great tasting soup.  Start now on your fall squash. It is going to get colder and nothing beats a warm soup baked in a squash or baked into muffins!


Remember, if you would like to reserve your purchase for Thursdays at the store, just log on to ourgarden.eatfromfarms.com to place your order.


We are still planting additional cool weather crops to have fresh produce well into the Fall.


Mullet Apiaries


Mullet Apiaries – Looks like we are going to get a little summer yet, weather-wise, but eventually cold and flu season will be upon us. Here’s a recipe from the National Honey Board site for a honey cough syrup to soothe those sore throats. Thanks for your business!


Honey Cough Syrup

  • 1½ tablespoons – Zest of 2 lemons   ·         ¼ cup – peeled, sliced ginger , or ½ teaspoon of ground ginger
  • 1 cup – water                                                   1 cup – honey
  • ½ cup – lemon juice

In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain through into a heat-proof measuring cup.  Rinse the saucepan out and pour in 1 cup of honey. On low heat,         warm the honey, but do not allow it to boil. Add the strained lemon ginger water and the lemon juice. Stir the mixture until it combines to form a thick syrup. Pour into a clean jar with a lid. Note: This can be refrigerated for up to 2 months.

For children ages 1 to 5, use ½  to 1 teaspoon every 2 hours. For children ages 5 to 12, use 1 to 2 teaspoon every 2 hours. For children 12 and older and adults, use 1 to 2 tablespoons every 4 hours.*


    * Remember, honey is recommended for children after the age of one.

    Recipe courtesy of Nurse Practitioner Barbara Dehn, RN, MS, NP.


Epic Delights Bakery

The past week our Caramel Apple Cheesecake seemed to be a favorite so we will be restocking the cooler with the Caramel Apple Cheesecake on Tuesday morning. Due to a busy weekend of camping, golf and cookouts we will be restocking our bread on Thursday morning instead of Tuesday.


The Shepherd’s Fold – Introductions part 3

I (Marion) am Joseph’s wife, Mother to our six children.

I am a born city slicker, transplanted to the country at the ripe old age of five. My Dad is a computer programmer from the Jersey Shore, and Mom is a fashion major from the Big Apple. They moved to Ohio from Erie when Dad took a job in Wooster, and we ended up living next door to a wonderful Amish family. We had one acre, a good sized farm in our eyes, and our neighbors taught us a lot. By the time I was 17 we (Mom, Dad, myself, and 6 younger siblings)  had a big garden, chickens, goats, honey bees, and sheep. We learned to can, and bake bread, and became true homesteaders. Mom and I even learned about medicinal herbs, and we gathered many a remedy on the back roads and in the woods. My siblings and I  earned money picking apples and trimming goat hooves. We used it to buy the sheep, after which we learned to shear, spin, and weave, and I developed an interest in Veterinary medicine. My brothers now run a shearing company that goes all over the country, and I married a real farmer.  Even though I never made it all the way to vet school, I did learn a lot, and keep up to date on the field. I take care of most of the veterinary needs here on the farm. I have also retained my interest in herbal healing, adding to it seed saving,  nutrition, and seasonal cooking. I love experimenting with food, especially fresh-from-the-garden produce, breads, and fermented veggies. I’ve also developed quite a few of my own recipes, mostly of the “pinch of this, add what you have” variety, but I have nailed down the best ones. Mom was myworst critic  best help with my favorites, NY style pizza, cheesecake, bagels, and half-sour kosher dills. Sorry, the bagels and cheesecake I won’t give up, but ask for anything else, I’d be happy to share.    My tastes in food are, of course, influenced by my heritage, which is another passion of mine, and includes Italian, Jewish, Swiss, Scotch, Irish and German influences, among others. I did learn to make mashed potatoes and gravy for Joseph though

I love mysteries too, and not just the kind in books (though I can’t put down a good Sherlock Holmes, or any other classic for that matter!) so if someone asks me a question, I can’t rest until I have the answer. That makes me the one who does most of our research. I’m also the general manager (for the store here on the farm), and public relations person.  I love to talk, so don’t get me started  If I bump into you down at Local Bounty, expect to spend some extra time, but I hope you come away from it learning something new, and I’m always tickled if I do too!   – Marion


As always thank you for your support!

The Local Bounty Vendors


Local Bounty Coshocton, Inc.
22951 S.R. 83 N. Coshocton, OH 43812
740-622-1400 – We’re also on facebook!

Store Hours:
Tuesday – Friday 10:30 a.m. to 6 p.m.
Saturdays: 9 a.m. to 1 p.m.

“Coshocton’s only year-round farmers market.”


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Article contributed to The Beacon.

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