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Local Bounty update

| September 26, 2013

What a beautiful fall morning. Here’s what some of our vendors will have in the market for you all starting this afternoon.

Oh, and don’t forget our hours will change starting next week. We’ll be opening earlier on Thursdays. Our new hours will be: Thursdays and Fridays 10 a.m. to 6 p.m. and Saturdays 9 a.m. to 1 p.m. (closing earlier than we have been).

Keene Creek Farm

This morning I stood at the kitchen window with a cup of coffee in my hand and watched our pigs and calves roam the pasture out the window. So carefree and happy on the crisp fall morning. I could have stayed there much longer, but was quickly reminded of everything we needed to do before LB opens this afternoon. We’re working the market today and will have in stock: More pizza dough mixes, eggs, spinach, possibly some herbs, and of course, pork. This week I made mashed potatoes for dinner one night and added a pack of our ranch seasoning to it for a little twist. It was a delicious experiment for sure.

Maple Hollow Farms

For this week I will be bringing Indian corn (earth tones and calico) and hardy mums. I also have a larger variety of gourds this week including snake gourds and birdhouse gourds.

Strawberry Hill Farm

There is no farmers’ market in Coshocton this Saturday because of the fair, but you can still take a break from fair food and buy some healthy produce at Local Bounty! This week we’re bringing romaine lettuce, mesclun (mixed greens—ours include arugula, baby kale, red mustard greens, mezuna, and tat soi), kale, arugula, and some young and tender kohlrabi. We’ll also put more zucchini, summer squash, and eggs in the cooler.

Thousand Hill Acres LLC

We have launched a Facebook page! Please check us out and “like” us. We hope to utilize this source to keep our customers informed to our happenings, things going on in the sustainable, organic, and non-gmo news. Visit us at: www.facebook.com/thousandhillacres.

Windy Hill Berry Farm

This week we’re bringing our homegrown tomatoes and fancy mixed greens which contain spinach, swiss chard, mustard greens, butter crunch, arugula, and romaine. Feel like baking as the weather gets cooler? We’ve got blackberries, strawberries, rhubarb, and farm fresh eggs. And if you need a quick breakfast/snack as you head to work or out the door to the fair this week, try any of our peach jams on one of our English muffins. This week’s egg tip: When frying an egg, the butter should be very hot before the eggs are added–a drop of water should sizzle. However, the heat should be reduced just before the eggs are added to the pan. Cook the eggs over low heat until the whites are completely set.

p.s. Did you know for every $1 you spend in our store, 80 percent goes directly back to the vendor?

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Category: People & Places

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Article contributed to The Beacon.

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