Local Bounty Update

| August 30, 2016

Good morning Local Foodies!
I hope you enjoyed your weekend!

If you or someone you know has a gift card to Local Bounty …Please come or call to redeem your card. We are in the process of changing  our gift card service. Thank you!

Save the date: September 17th
There are still tickets left for the Farm to Table Dinner!

$50 Local Bounty member
$ 75 Non-member
If you want to become a vendor please call or stop by Local Bounty and I can give you more details.

As always we thank you for your support!

Have the most Fantastic week!

Best thoughts,


So hard to believe this glorious summer is nearing a close but alas Labor Day is in sight. As you celebrate with friends and family and BBQ, don’t forget the Outlaw Pepper Slaw. A delicious combination of shredded Hungarian peppers, red and white onions and cabbage in a bread and butter pickle brine. It’s the perfect topping for your burgers, hot dogs and brats.  Here’s to a happy summer ending.


Mullet Apiaries – With cool weather coming (soon, I promise) people will be doing more baking. The National Honey Board gives these tips for substituting honey for sugar in recipes:

  • Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
  • Add about 1/2 teaspoon baking soda for each cup of honey used.
  • Reduce oven temperature by 25 degrees to prevent over-browning.
  • For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.
  • A 12-ounce jar of honey equals a standard measuring cup.

For a wonderful culinary experience with locally grown foods, come to the Farm to Table dinner on September 17th! For tickets and details, check with our friendly staff at Local Bounty! As always, thank you for your business.


Keene Creek Farm

Our pork freezer is getting quite low and that must mean it is butcher time again. We have hogs at the processor this week and will have fresh selections for you early next week (including butter and garlic marinated pork chops). We have ordered lots of ham loaf to welcome fall, but it won’t be done for two or three weeks as the ham has to take a nice long nap in the smoke house. As always, we appreciate your support of our family’s farm. We look forward to filling our freezer again for you all to enjoy.


Bob’s Pickle Patch/ Verda’s Hens

We’ll be bringing in eggs and some more beets to the market this week, probably on Thursday.  If you get some of each, then you can make pickled beets and eggs.  Here’s a recipe:


Pickled beets and eggs

What you need:  about a pound of beets, one dozen eggs, one cup of cider vinegar, one cup of water, one cup of sugar, one teaspoon of whole cloves, two sticks of cinnamon, one teaspoon salt, half a teaspoon of allspice (optional).


What you do:  Put the beets in a pan of cold water to cover, but don’t peel the beets or cut anything off.  Boil until soft, about 15 minutes.  Pour off the hot water and cover the beets with cold water.  Slip the skins off, and then cut the beets into small pieces (halves for the small beets, quarters for the larger beets).  Put these in a saucepan with the cup of water, vinegar, sugar, spices, and salt.  Simmer until the sugar is melted.  Let these sit and soak in the juice.

Boil the eggs and peel them.  Put them in a large bowl or jar with the pickled beets and all the juice.  (If the eggs are really fresh, add 2 or 3 tablespoons of salt to the water before boiling.) Store the beet pickles and eggs in the refrigerator. After they soak in the red juice overnight, the eggs will turn pink, then red like the beets.  These will keep in the fridge for up to three months.  Yes!  the eggs too.  It’s the vinegar that preserves them.  But you’ll probably eat them all before three months is up.


Thanks for shopping at Local Bounty.

The McGraws


Ashcraft Acres

Have you been wanting to try lamb?  Now is the time, all lamb IN STOCK is reduced $1.00 off any package, $2.00 off any package priced over $20.00.

A great price special from Elaine.  Thanks!


Our Garden 

has been busy harvesting blue, gold, and red potatoes thanks to the 8 inches of rain last week!  Now it is back to watering and harvesting egg plant, hot peppers, basil. roma and cherry tomatoes.   We also planted kolhrabi, lettuce and more greens.  Hope you find what your looking for at Bounty.

Thanks for supporting Out Garden.

John and Bonnie Snyder and family


Epic Delights Bakery

This week Epic Delights Bakery will be stocking our shelves with all kinds of goodies. Tuesday morning we will be bringing fresh homemade white bread, cinnamon rolls, cream filled coffee cake, and caramel apple cheesecake. Our caramel apple cheese cake has a cookie based crust, a creamy vanilla cheesecake with a caramelized cinnamon apple filling and topped with a apple cinnamon crumble. This cheesecake is sure to leave you wanting more!

On Friday we will be bringing strawberry filled butter pecan cupcakes, decorated in American colors to represent Labor day. Also remember you can always call to preorder cheesecakes and other goodies for any parties you may be hosting this Labor Day weekend.

As always… we are proud to be baking LOCAL!


Windy Hill

Peanut butter cookies are back! Papa Rick tried them for the first time today and asked for the recipe so he can make them when he goes home to Maryland. And I’m sure they’ll be just as good because he knows his way around the kitchen. Ha, he even owns cookie scoops in several different sizes. (I have only one size!) Note: Cantalope bread will return next week.


Strawberry Hill Farm

This week we have kale, arugula, summer squash and eggs at the store. We may bring tomatoes later in the week.


As always, thanks for your support

The Local Bounty Producers

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.”

Category: Business

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Article contributed to The Beacon.

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