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Market Thymes Newsletter - October 21, 2017


 Market Highlights


New vendor joining us this week. Brewnetti Café is a coffee and tea Barista with an impressive lineup of interesting drinks.



We are into our Winter Markets series now through December 16th. That means vendors both outside on the street and inside the church. You will also find the church concession inside. Note December 2 on your calendar as a day to do some of your Christmas shopping as the Market hold our annual Country Christmas Craft Fair.


Pumpkin Parade


October 28



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The October 28 market is our second annual “Pumpkin Fest”. Planning for the day includes pumpkin decorating for the kids, our cooking demo diva Tara Immell with a special pumpkin recipe, pumpkin putting, decorated pumpkins by donation, antique farm equipment and more.





 Where’s Abbie?


Our market mascot, Abbie spends market days visiting with vendors. We invite our younger customers to find Abbie, come to the Market Info tent and tell us where you found her. Then you get to choose gift out of Abbie’s prize trunk.













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Today’s Recipe:


My first encounter with shakshuka, a North African egg dish flavoured with cumin and hot peppers, was in third year university. Squished into a student kitchen so impractically designed it prevented even the possibility of someone trying to reach over your shoulder and sneak a piece of carrot from your cutting board, my roommate introduced me to the indulgence of tomato-poached eggs smothered in cheddar cheese. Pillowed by onion and tomato, the eggs became a wholly unfamiliar and magical specimen: dense, savoury and filling in a way I just didn’t anticipate. Needless to say I was hooked.

Since then, I’ve started making shakshuka more ‘traditionally’, with ample onion, chili and cumin, topped with a generous handful of cilantro and parsley. Rich, warm and unfailingly comforting, shakshuka is the 15-minute answer to breakfast, lunch or dinner on any busy day. We like ours spicy and buried in herbs, but you can omit the cumin, chili and paprika to make a perfect lunch for your fussy little ones – top with grated cheddar for a guaranteed homerun.

Serves 1-2, but easily scaled up.


  • 1 onion, sliced

  • 1 clove garlic, chopped

  • splash of olive oil

  • 1 small chili, chopped (or more or less to taste)

  • 1 can chopped tomatoes or 1 pint fresh tomatoes

  • ¼ teaspoon salt if using fresh tomatoes or unsalted canned tomatoes

  • ½ teaspoon ground cumin

  • ¼ teaspoon paprika

  • 2-4 eggs **One can tomato sauce will be enough to poach up to 4 eggs. If making more, scale up recipe accordingly.

  • chopped parsley and cilantro (to serve)

  • crumbled feta or grated cheddar (to serve)


  1. In medium saucepan, brown onion and garlic. Add chili, tomatoes and spices (if using), and bring to a boil. Let simmer for 5-10 minutes, until sauce begins to darken slightly.

  2. Carefully crack eggs onto surface of tomato sauce and cover pot. Simmer until whites of eggs are fully set and yolks cooked to desired runniness (you can check them with a gentle finger poke), about 5-8 minutes.

  3. Top either with fresh herbs and feta, or copious amounts of grate cheddar. Serve immediately, sopping up extra sauce with toasted pita bread or a good crusty bun.


Head ShotRecipe researched by Market blog writer Danielle Del Vicario. She is writing about the Market experience, foods, recipes and menu ideas and much more. The blog can be found at


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