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At the Market

The market is now closed for the 2011 season. We’ll be back in business the first Saturday in May. In the meantime, a number of our vendors are continuing to sell produce, baked goods, honey, maple syrup, jams and jellies at the Local Bounty store, Route 83, Coshocton -- near Lake Park. Stop in and check it out!

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Easy Asparagus Egg Skillet

½ pound fresh, tender asparagus spears
3 eggs, beaten
2 tablespoons butter
Salt and pepper to taste
Shredded cheese

Cut asparagus spears into 1- to 2-inch pieces, discarding tough ends. Heat butter in skillet until melted. Add asparagus pieces and stir-fry 1-2 minutes. Add a tablespoon or two of water, cover and steam for 1 minute. Remove lid and stir-fry until water evaporates. Push asparagus pieces to side of skillet and add beaten egg. Scramble eggs, gradually adding in the asparagus. Add salt and pepper to taste. Sprinkle with shredded cheese, cover, and remove from heat. After about a minute, remove lid and serve.

 

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Asparagus, Eggs,
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