Local Bounty update

| October 8, 2015

We have some exciting news below and we couldn’t have done it without you!! Stop by and say Hi, Thursday and Friday 10-6, Sat 9-1.

Grant Update

Thank you all for your words of encouragement and congratulations on our recent grant award. We spent a long time hoping for it but couldn’t do anything about it except wait. Now that it is a reality, we have lots of work to do! One of the ways you can help us is with referrals of people who might want to sell in our store. Our greatest challenge has been filling our egg demand. If you know someone with extra eggs please have them e-mail or call the store. We are also interested in any Ohio made food products. Let us know what you would like to see and shop for in the Bounty.

Upcoming Classes

Kombucha Class:

You will learn the history and background of kombucha while we get you started on your first batch! We will discuss ingredients, methods, and flavoring (slightly more advanced). You will receive tea, a SCOBY, and directions so that you’ll be ready to brew. Feel free to do a little googling to learn more about kombucha before the class!

*please note that I am a self-taught, home-brewing kombucha lover – not a certified expert!

Vendor Updates

Flying Pig Farm

We hope you all enjoyed the fair! Our little one had a ball petting every animal that was willing. 🙂 It’s nice to live in a community that supports the youth and agriculture. We won’t be taking any baking orders this week in order to prepare for our October birthday celebrations. Please feel free to place orders for the 22nd. Happy fall!

Keene Creek Farm

Our freezer at Local Bounty is stocked with some new and “back by demand” products this week. We are trying a new sausage blend (fresh pork ground with some salt, pepper and sage). A few customers have asked us for a bulk sausage without any sugar in the seasoning, so we got some made up to see how you like it. This new sausage is marked “Fresh Pork Sausage” and has a green dot  on the label. We also have beautiful little loin roasts. These are the cooking and slicing kind.  There are a few shoulder roasts there too – these are the throw in the crock pot and shred kind. Little piggies (breakfast sausage) are back along with more brats. The most common question I get about the Cajun seasoned brats is, “Are they hot?” The answer is no. There is a little kick in the seasoning, but it isn’t spicy or hot. I love to cook it up with some ground beef for chili. The bratwurst seasoned sausage is delicious in soups – sausage kale or corn chowder are our favorites. Our parsley is beautiful and growing strong. We snipped a few bags of it to share, they’re in the cooler. Many thanks for supporting Local Bounty vendors from week to week. We so appreciate having the opportunity to help feed you and yours.

Millcreek Homestead

Hannah was so excited by her success last week. She sold 8 loaves of bread! Thank you so much for supporting her and letting her know how much you liked it. Four more loaves are cooling right now in the kitchen and will be waiting for you at the market Thursday morning.

Category: Business

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Article contributed to The Beacon.

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