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Local Bounty Update

| September 18, 2014

Good Morning,
The onset of Fall is a beautiful time of year.  Blue sky, crisp air and the closure of another growing season.  Join us and share in our bounty, Today and tomorrow 10-6, Sat. 9-1.

Did you know?
According to the Farmers Almanac, today is the 261st day of 2014
4 days until autumn begins

Enrico’s Hot Peanuts                                                                                   

Who can resist garlic, chili powder, salt and real chilies? Not Enrico, who puts all of that in his Enrico’s Hot Peanuts. Take them along to the Friday night game for a “warming” snack, or serve them at that Sunday afternoon kick-off party. Check out our new package – but don’t worry – still the same great peanuts at the same great price.

Flying Pig Farm
Fresh granola is here! Grab a bag for breakfast or a quick snack. Stop by Friday from 10am-2pm to sample some yummy jam. We can give you some ideas on how to spice up your recipes and make meal time simple!


We have put up quite a few jars of salsa and sauce this year.  Roughly 100 and counting, with more tomatoes still!  My husband vows not to plant 40 tomato plants next year, I don’t believe him 🙂  With the garden being put to bed and getting wood cut and ready for winter, I feel like a squirrel preparing for winter.  Today at LB I will have Rustic French Baguettes and Focaccia.  Look for my Full Wheat bread tomorrow which is made with 100% whole wheat prairie gold flour.  It also has a bit of Mullet honey, giving it just enough sweetness.  Thank you!


Keene Creek Farm
We received a couple of customer questions/comments about our ham loaf this week. One FAQ is how to prepare the meat mixture. The quick and easy answer: it is oven ready, no need to add anything. Just defrost it, press it into a loaf pan, cover with aluminum foil and bake for about an hour on 350 (or until internal temperature reaches 165). Several customers have told me about their favorite way to “top” the ham loaf too – some add BBQ sauce, a spicy zucchini relish, tangy tomato sauce, etc. If you add a sauce, only put it on during the last 10 minutes of baking. This week we had ham loaf and Marissa topped it with a red onion and balsamic vinegar reduction (chop red onions, saute with a little butter, sprinkle with a sprinkle of sugar to help them caramelize, salt and splash in some balsamic vinegar and cook until the vinegar reduces). So delicious. Our two year old would agree – she asked for “ham woaf” the next morning for breakfast

Mullet Apiaries 

We are happy to report that the gorgeous fall wildflowers here in Coshocton County have provided the bees with lots of material and we (the bees, actually) have restocked our honey inventory.  Yay! With squash harvest coming on, here’s an idea. Bake your favorite squash, then drizzle with honey (or our Cinnamon Creamed Honey) and some real butter, serve it alongside some brats or sausage, home baked bread and finish with pie or cookies – all from the Local Bounty.

Young Farms
They will be cutting the beef next week, should be in the store by Friday or definitely Saturday. Bulk burger will be filled back up, ground round in 1lb packages, 6oz ground sirloin patties, ribeyes, t bone, porterhouse and sirloin steaks, and all roasts.

Thank you for your support,

— Local Bounty Vendors

Local Bounty Coshocton, LLC
22951 S.R. 83 N. Coshocton, OH 43812
740-622-1400 – We’re also on facebook!

Store Hours:
Thursdays: 10 a.m. to 6 p.m.
Fridays: 10 a.m. to 6 p.m.
Saturdays: 9 a.m. to 1 p.m.

“Coshocton’s only year-round farmers market.”

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Article contributed to The Beacon.

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