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Newsletter (2)

Market Thymes Newsletter - October 26, 2013

Market Highlights 

Welcome to week two of our “winter” season. Some vendors will be moving inside starting this week, so don’t forget to check out the room inside the church when you visit the market. it is also where you’ll find the church concession.

 

New vendor joining us this Saturday is Seasonal 56. This local restaurant and catering company takes a great deal of pride in sourcing organic and sustainably grown Fraser Valley products for all their recipes. They will be offering take-home-and heat chicken pot pies, broccoli & cheddar pot pies, ham & pea soup, turkey & black bean chili.  

 

We’re also welcoming back Hello Friends Healthy Baking. Maureen was with us last winter bringing an assortment of gluten-free, wheat-free, sugar-free fruit sweetened baking

 

 

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Winter Markets Schedule

 

Our markets will continue weekly until Christmas.

 

Our produce vendors have assured that they will have a supply right up to Christmas and, of course the food processors (bakers, jams & jellies, sauces, etc.) all work very hard for a couple days prior to each market.

 

So plan to continue using the market as an integral part of your weekly shopping through December 21st.

 

And watch this newsletter for news about our Country Christmas Craft Fairs December 14 and 21.    

    

         

 

         

 

 

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Orange Glazed Carrots

Ingredients

  • 1 pound fresh baby carrots (or standard size carrots cut lengthwise)
  • 3 tablespoons butter
  • 3 tablespoons fresh squeezed or thawed orange juice concentrate
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. In a large skillet, sauté carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes      longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.

       Yield: 4 servings.

 

 

 

 

 

 

                                                                                         

                        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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