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Newsletter (2)

Market Thymes Newsletter - September 4, 2013

Market Highlights 

Welcome to September and an abundance of fresh local vegetables and fruit. The selection does not get any better than right now.

 

If you’ve been thinking about stocking up on fruit and veggies for freezing or canning, now would be a good time. We are down to only four Wednesdays left in our 2013 series, the last one being on the 25th.

 

Pianist, singer, songwriter Colin Kadey is back to entertain. Pick up a snack from one of the bakers or a hot dog, smokie, or vegetable smokie and a cool drink from Helm’s Mobile Kitchen and grab a chair under the big Prospera Credit Union tent and relax before finishing your shopping.

Also check out the Kids’ activity area sponsored and coordinated by the Best for Babies program.

 

This is the last week to get in on the draw for the portable barbeque from Blackwood Home Hardware and meat from a couple of our Saturday vendors. Entries are by a minimum donation of $1.00 to the Abbotsford Food Bank.

 

 

  

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Anniversary Bash

 

 

It’s our 10th birthday but

we’re giving away the gifts.

 

For every $10 you spend at the

Abbotsford Farm & Country Market

through October 12th you will receive an entry form to win a super pack full of products from our vendors.

 

 

 

 

 

 AFCM Logo

 

 

 

Greek Potatoes

 

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
salt
ground black pepper

 

Directions:
Preheat oven to 420°F. Spray a baking sheet or shallow pan with cooking spray.

Put all the ingredients into the baking pan and season generously with salt and black pepper.

Making sure your hands are very clean, toss all the ingredients to distribute evenly. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.

Do not be afraid of overcooking the potatoes- they will be delicious.

 

 

                                                                                        

                        Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.          

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  Reba Part of Next Monthly Draw
 
Watch for news about the next monthly draw. It will include tickets to see Reba McEntire live at the Abbotsford Entertainment and Sports Centre.
The next monthly draw begins September 14th right after we award the current barbeque and meat (Sizzlin' Summer) package.

          

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

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