Local Bounty Update

| September 20, 2016

Manager Notes


Good Morning Local Foodies!

Farm to Table Fundraiser Dinner was this weekend and it was a delight!

I want to thank all our guests,  volunteers ,and Chef Bob McKenna and his team! ( The McKenna team donated all their time preparing the meal and service)
The evening was so beautiful with music by Jeremy Timmons and a farm setting that took your breath away.

A special thanks to The Young Family for opening there hearts and home to Local Bounty and our guest!

October class : Winter squash soup
If you are interested in signing up please call 740 6 22- 1400.

Volunteer: if you’re interested learning how to  become  a volunteer for Local Bounty please call me at 740 974-4957.

Have a fabulous week!

Best thoughts,

Strawberry Hill Farm

This week we have more green beans at the store, and more eggs from our hens on pasture. We’re also bringing cilantro, for those who are still making salsa or who enjoy cilantro in other ways. It seems to prefer the cooler weather and shorter days.


Bob’s Pickle Patch/ Verda’s Hens

Eggs are great for any meal of the day. Here’s a nice recipe for Swiss chard crustless quiche — could be breakfast, brunch, or even supper. Lots of protein and veggies all in one dish.


  • 1 teaspoon olive oil
  • 1/2 sweet onion
  • 1/2 bunch Swiss chard (try this with about 1 ½ cups of chopped fresh chard)
  • 2 1/2 cups shredded cheese(or 1 cup of cottage cheese and 1 ½ cups of shredded cheese)
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper


Prep Time: 15 mins

Total Time: 1 hr.

1 Preheat oven to 375 degrees.

2 Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly chop  the chard (including stems).

3 Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.

4 Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar,  Parmesan, and Cojito.

5 Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.

6 Pour into a pie dish that has been sprayed with nonstick cooking spray.

7 Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.


Thank you for shopping at Local Bounty.

The McGraws


Young Farms


Young Farms Beef is re-stocked! We have burger, steaks, and roasts. No cuts with the tenderloin though, because that was served as a delicious dish at the Farm to Table dinner. There are plenty of other great steaks available though. Thank you all for your continued support.

Ben Young
Young Farms


Flying Pig Farm

Have you tried our grass fed beef? We saved out the roast cuts and ground the rest. This means our ground beef is very flavorful and lean! We’ve had excellent reviews and lovers of grass fed beef are happy with our reasonable price. If you haven’t tried it, get some today! Thanks for shopping local.


Our Garden

Our Garden is busy harvesting many   pumpkins that are great for breads and soups.  The leeks and potatoes are ready for the cool evening that are around the corner. It’s extra work keeping tomatoes warm and growing, but it’s well worth it and we hope you enjoy getting it from Local Bounty. Thanks for supporting Our Garden!

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

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Article contributed to The Beacon.

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