Local Bounty update

| September 12, 2013

It’s quickly starting to look a lot like fall in/around the market, with pumpkins, mums, squash, asters and decorative gourds arriving from some of our vendors. Fall also means the return of cold crops (kale, salad greens, etc.) and we’ve got a good selection. Summer’s not gone yet though, our gardens are still producing tomatoes, sweet corn, watermelon, and more.

Here’s what you’ll find from some of our vendors this week:

Carson House Farm – The Lozowskis

Pumpkins and squash are the season favorite this week. We will also have carrots, Brussels sprouts, cabbage, watermelon and some greens. Corn stalk bundles will be available for fall decoration. Fresh horseradish will be dug this week weather permitting. Our grass-fed lamb and Jersey beef remain in good supply. Carson House Farm, as always, naturally grown and raised. Thanks for supporting local agriculture.

Keene Creek Farm – The Mulletts

We took advantage of the beautiful weather the past couple of weeks and got some projects done around our place. A compost bin was built. A waterline to the hoop house was installed. And we weeded the Romaine in the garden (well, half of it at least). We harvested purple basil, sweet basil, dill, jalapenos, and a little spinach last night for LB today. For those of you who have been missing Marissa’s bread, she’s baking off some Rosemary Artisan Bread as a special treat today. Yum. Most of our pork remains in good supply, except the Canadian bacon (it’s gone). One of our customers said she took our bratwursts, squeezed them out of the casing and put them into a soup she made with a squash from Carson House Farm. We’d love to hear how you get creative with our farm products too…!

Maple Hollow Farms – The Maples

This weekend we will have jack-o-lantern pumpkins, a few varieties of our gourds are ready and our last bunch of sweet corn will be ready.  We will also be bringing more of the hardy purple asters & hardy mums.

Strawberry Hill Farm – The Meyers

This week we’re bringing more bags of mixed green and wax beans to Local Bounty, plus more arugula and kale. We’re also stocking more of our strawberry jam. It’s peanut-butter-and-jelly, toast and jam season again!

Thousand Hill Acres LLC
As fall is quickly approaching, we have been diligent about getting some projects completed around the farm. Our summer pig pasture is coming to an end and the winter pasture is being renovated to offer an additional three acres of wooded pasture! The cattle just finished their first complete rotation around the farm at the end of August and are maintaining excellent body condition with excellent weight gain on the calves. Our next project will be the construction of cattle working facility to enable humane treatment as we will be tagging calves and castrating our bull calves later in the fall. Please check out our selection of pork products on the top two shelves of the largest upright freezer at Local Bounty. As of last Saturday, we still have a few packages of bacon available! Thank you for your continued support.

Windy Hill Berry Farm – The Zelones
They’re back…mixed greens for the fall! And to go with them our tomato plants in the hoop house are still producing large, beautiful tomatoes. Plus we’ll have rosemary, chives, and marjoram. And if it’s not storming on Thursday we’ll be able to pick some blackberries. This week we’ve been busy in the kitchen making Peach Cobbler Jam (delish over pancakes or vanilla ice cream), Peach Butter (made with beautifully clear honey off our farm) and English muffins. We thought we’d make some extra muffins for folks to try the peach spreads on. So that even when the weather turns cold you can open up a jar and it will feel like summer again. Don’t forget to pick up some fresh farm eggs while you’re at the store. Here’s a tip on poaching eggs. Salt, lemon juice, or vinegar will make the egg white coagulate faster; add it to the water when you’re poaching eggs to help them keep their shape.

Store Hours Changing Oct. 1

We are changing our store hours with the seasons. Starting Oct. 1 we will be open Thursdays and Fridays from 10 a.m. to 6 p.m. (we’re adding morning hours on Thursdays) and Saturdays 9 a.m. to 1 p.m. (shortening our afternoon hours).

Handmade by Megan

You’ll notice an empty stall in the market this week. Megan Anderson has left us as a vendor (she featured hand-knitted dish cloths and other homemade items). If you or someone you know is interested in vending with us, please contact us – preference is given to food-producing vendors.

Hope to see you all at the market sometime this week/weekend!

– Local Bounty Vendors

Tags: , ,

Category: People & Places

About the Author ()

Article contributed to The Beacon.

Comments are closed.