Local Bounty Update

| September 13, 2016

Managers Note


Good morning Local Foodies!

We have some tickets left for Farm to Table Dinner. If you’re interested in reserving a plate, please contact 740-974-4957 or 622-1400.

Class: October
Winter squash soups
To reserve a seat, please contact us through Facebook or give us a call at 622-1400.

Have a terrific week!

We appreciated your support!

Best thoughts,


Vendor Updates


Epic Delights Bakery

This week we will be stocking one of our new cheesecakes, the Brownie Cheesecake. This cheesecake is for all you chocolate lovers. It has a brownie crust, a vanilla cheesecake filling with chocolate chips and is topped with a smooth chocolate ganache. We will also be bringing zucchini bread and seasoned wheat croutons.

We are very excited to be making cheesecake for the Farm to Table event this Saturday. This will also be our first time attending the event and we have been looking forward to it and hope to see you there!


Bob’s Pickle Patch/ Verda’s Hens


Chickens are going to bed earlier now — a sure sign of fall just around the corner. Egg production is down just a little because of the change in the daylight hours. But we still have plenty of eggs with some to donate to food pantries. We thank you for supporting local foods and for buying eggs at Local Bounty. You know our hens have plenty of room to roam, and some even come up and help me re-arrange my mulch in the rose garden. (They’re not supposed to do that, but we can’t figure out how to keep them in their pasture.) Personally, I can’t imagine a barn for 7,000 hens where they never see the sky, but it’s called cage-free, anyway.

Thanks again for your support,

The McGraws


Flying Pig Farm
Get in those last minute BBQ’s with some grass-fed hamburger! We went camping this past weekend and made cream cheese stuffed peppers (from Circle the Sun Farm) and wrapped them with bacon before grilling. Best side dish ever! We’ve freshened up our soup and rice mixes for the coming cooler weather. Our soups are great with added turkey, chicken, beef or lamb…recipe suggestions are on the back. Jams and jellies make great toppings for toast, oatmeal, yogurt, shortcake or ice cream. Enjoy the rest of the summer in style and as always, thanks for shopping local!


Keene Creek Farm


Last week we restocked some fresh pork cuts – bone-out marinated pork chops, Cajun brats, roasts (perfect in the crock pot), more breakfast blend sausage and more. The bacon (and Canadian bacon) is supposed to be ready on Tuesday, so we should have that in stock by mid-week. The ham loaf will be another week though because the butcher shop has to make it up once the hams come out of the smokehouse. We appreciate your patience as we finished up this batch of hogs. If you’re attending the farm to table dinner, we understand that some of our pastured pork cuts will be on the menu. We hope you enjoy.


Our Garden


Our Garden has enjoyed the rain we got this week which is making the kale and lettuce happy again.  We have harvested multitudes of squash and pumpkins which are starting to make their way to Bounty.  We have some heirloom tomatoes and eggplant that are enjoying this late warmer temps.  It is a difficult time of year to keep warm veggies warm and cool veggies cool, but because of the farming techniques we use to extend our season they are still available at Bounty. Thank you for supporting our family through Bounty!


John and Bonnie Snyder



As always thank you for your support


The Local Bounty Vendors





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

About the Author ()

Article contributed to The Beacon.

Comments are closed.