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Newsletter (2)

Market Thymes Newsletter - November 9, 2013

Market Highlights 

We are pleased to welcome a local downtown bakery to our family on a trial basis. Tracycakes is, of course known by Abbotsford downtown shoppers for their amazing cupcakes. But there is much more to this eatery as you will find out at the market.

 

Our new Kettlecorn vendor is able to join us this Saturday. Good time to stock up.

 

Also look for the Goat’s Pride booth and grab some fresh-made award winning cheeses.

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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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Crashed Hot Potatoes

 

  • New Potatoes (or other small, round potato),
  • Olive Oil,
  • Kosher Salt (or regular table salt),
  • Black Pepper,
  • Rosemary, thyme, chives, etc.

 

Directions:

 

1. Bring a pot of salted water to a boil.

 

2. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.

 

3. Generously drizzle olive oil on a cookie sheet.

 

4. When the potatoes are tender, place them on the cookie sheet leaving space between the potatoes.

 

5. Using a potato masher, gently press down on each potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it to about 1 or 1 ½ inches height. You want it almost to resemble a cookie.

 

6. Next, brush the tops rather generously with olive oil and add salt, pepper, chives and herbs of your choice.

 

7. Place onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes or until they’re golden and crispy and sizzling.

 

 

  

 

                                                                                        

                        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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