Local Bounty udpate

| March 22, 2016

We wish you a Happy Holiday weekend. Easter is a great time to celebrate with lots of good food. Get creative with food from Local Bounty. Here are some ideas from our manager:

Manager’s message

Hello to all! See how much locally grown food you can serve for your Easter dinner this year. We have potatoes, fresh spinach for your salad, eggs for deviled eggs, and much more. Need ideas? Stop by and see me. I’ll share some tips with you.

Upcoming events

April 7, Thursday at 6:15 pm — Board meeting at Local Bounty. All are welcome.

April 12, Tuesday at 6:15 pm — Easy Snacking with the Lady of the Veggies. Cost $10. Call Local Bounty for details. 740-622-1400

April 23, Saturday — watch for the Local Bounty exhibit at the fair grounds for Earth Day

April 28, Thursday at 6 pm. — Tasting with Keene Creek Farm. $5 donation. Call for details. 740-622-1400

Vendor Updates

Mullet Apiaries 

Well, March may come in or out like a lion or lamb, but in between she’s just a month that can’t make up her mind! Sun, clouds, snow, rain, cold, warm – crazy! But our bees are doing well despite the weather and the queen is beginning to lay brood. The hives are gearing up for a spring flow. In fact, they have already been bringing in a lot of maple pollen and some coltsfoot. We have lots of the product of their hard work on our shelf. Thanks for your business! If you want to use honey in your Easter baking, here are some tips from the Honey Board when substituting honey for sugar in baked goods:

  • v Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
  • v Add about 1/2 teaspoon baking soda for each cup of honey used.
  • v 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.

Bob’s Pickle Patch/ Verda’s Hens

We have 9 dozen regular size eggs, 15 dozen small, and 1 dozen Jumbo eggs at Local Bounty this week.  The hens are all acting like spring chickens.  It’s the best time of year to get eggs.

Here’s a tip for hard boiling these eggstremely fresh eggs:  Put 2 or 3 tablespoons of salt in a quart of cold water.  Gently add eggs.  Heat just to boiling, then cover and turn off the heat.  Take off the stove in 18 minutes. (The small ones get done quicker — about 12 minutes). Pour off the hot water and cover with cold.  Pour this off and cover with cold again.  Now the eggs are ready to peel.  It is easier to peel hard boiled eggs if you start with eggs that are 3 or 4 weeks old (of course you are going to store them in the fridge).

The best tasting stuffed eggs I have ever eaten had some softened real butter mixed in with the mayo.

Happy Easter and happy spring days.

As always, thanks for your support.

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.

Category: Business

About the Author ()

Article contributed to The Beacon.

Comments are closed.

«
»