Central Ohio Technical College banner ad

Local Bounty Update

| January 2, 2014

COSHOCTON – Local Bounty Shoppers: Happy 2014! We hope this finds you and yours fully recovered from the holiday frenzy and ready to start a brand new year. We are grateful for the support you’ve showed us over the past year. We look forward to feeding you in the year(s) to come.

We have just a couple of farm updates to share with you this morning:


Keene Creek Farm

We stocked our freezer last Thursday and we noticed that many of you found goodies to take home out of it. Bacon. Ham loaf. Smoked loin chops. Brats. Geesh! We hope you, your family and friends enjoyed. There is still a good supply of lard in the freezer and cooler at Local Bounty – leave the synthetic shortening out of your diet and substitute all natural lard. Your taste buds will be grateful that you did. Here’s to another year of healthy eating, supporting local growers, and being grateful for the lifestyle we enjoy every day.

 

Mill Creek Homestead

This week Adelsbergers launched a four month adventure to Zambia, Africa. They are still traveling to their destination, and we wish them safe travels. Kristi’s products (soaps, lip balms, shea butters, etc.) will still be available at Local Bounty while she’s gone – she went on a soap-making spree before she left. So, there is plenty in stock now.

 

Wholesome Valley Farm

The cooler is stocked with whole milk from our Guersey cow herd (half gallons and quarts). We also have farm-fresh goat milk and a variety of cheeses available.


Young Farms
Will be delivering beef to the market towards the end of the week, hamburger, steaks and roasts will all be restocked!

 

Here’s to 2014 – hope to see you soon!

– 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.”

Tags: ,

Category: Business

About the Author ()

Article contributed to The Beacon.

Comments are closed.