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Local Bounty update

| September 19, 2013

Fall officially starts this weekend. And, we’ve got plenty of farm/home-produced products that say autumn – from Indian corn and gourds to mums and squash.

Here’s what our vendors will have in the store for you this week:

Keene Creek Farm

Fall harvest has started. We have fresh spinach this week. Our romaine is almost ready too, and we may have some in the market tomorrow (Friday or Saturday). This week we replaced the plastic on our hoop house and seeded more lettuce mix, hopefully it’s ready this fall yet. The pork in our freezer is restocked as best we can.

Maple Hollow Farms

We will have Indian corn (earth tones and calico) and hardy mums at Local Bounty this week. We will also have a larger variety of gourds this week including snake gourds and birdhouse gourds.

Mill Creek Homestead

Our soap shelf has been restocked with all of your favorite scents. The Frosted Cranberry has been revamped and has a new look – so pretty! The Pumpkin Spice soap we offered last year will be back again this fall, but not for a couple of weeks as it is curing right now.

Mullet Apiaries

Happy fall, everyone! For those of you who enjoy our plain honey flavor Creamed Honey, we will not have a supply available until the beginning of October. We are pleased so many people enjoy it. We apologize for any inconvenience, but suggest you try our Cinnamon or Peanut Butter flavor – two yummy flavors – in the meantime. As the days grow shorter, some folks like to burn candles. Our beeswax votive candles have a wonderful fragrance, and the scent is natural, not artificial.

Cold season is coming and there has been some research to show that honey is soothing for a nighttime cough, especially for kids (over two years of age-never give honey to a baby age 2 and under). We don’t know about the medical science, but when we are feeling a bit chilled, a nice warm drink combining lemon juice, hot water and honey to taste is very comforting. As always, thanks for your patronage.

Thousand Hill Acres LLC

As the temperatures are cooling the grilling season is still in full swing! Stop by Local Bounty and pick up some of our MSG free Italian Sausages for the grill over the weekend. Don’t forget to pick up some of the green peppers and onions available as a condiment for them.

Strawberry Hill Farm

We’re coming off a busy week at the farm that included a diversified organic farming tour on Sunday, sponsored by OEFFA (Ohio Ecological Food and Farm Association). Mary and our daughter Susanna also did a food preservation workshop following the tour, sharing tips from their book “Saving the Seasons.” The book is available at Local Bounty. This week we’ll have a few dozen eggs at the store again, along with kale, arugula, and some of our continuing zucchini and summer squash.

Wholesome Valley Farm

In addition to our raw goat milk cheese products, we now offer a cheddar cow cheese (made with Guernsey milk). It is a soft sharp cheddar with great fresh flavor. Check for it in the cooler under the milk. Fresh milk and more small bricks of our cheddar cheese will be available on Friday.

Windy Hill Berry Farm

As usual it was a busy week here at Windy Hill. We made a few more jams for our customers to try on the English Muffins that everyone seems to enjoy. Vanilla Honey Peach Butter (made with the honey from hives here on the farm), Peach Cobbler Jam, and the one we just finished, Brandied Peach Jam. In the cooler we will have several pints of our blackberries and strawberries (Yes!) along with a few pounds of our fall harvested rhubarb (check out the recipe on the bag), and a couple of bags of mixed salad greens. A perfect mixture of taste and textures. In the produce bins, you’ll find zucchini (so versatile) and tomatoes from the hoop house (you’ll miss them come November). We continue to plant for the winter harvest: Spinach, Swiss chard, beets, turnips, and more.  Eat fresh, eat local!

Store Hours Changing Oct. 1

We’re changing our store hours with the season. Starting Oct. 1 our hours will be: 10 a.m. to 6 p.m. Thursdays and Fridays (note earlier hours on Thursdays) and 9 a.m. to 1 p.m. Saturdays.


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