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Market Thymes Newsletter - December 9, 2017


 Market Highlights


We’re very near the end of the 2017 series of farmers’ markets in Abbotsford. It has been another great year.


Even though the cold, wet spring delayed things a bit for the veggie and fruit producers in the Valley, they made up for lost time as the summer progressed and again brought us the usual high-quality nutritious, local food. Our bakers and other food producers also did their part to provide their interesting array of treats, many using primary agricultural products grown by our local farms. And the arts and crafts community represented well as examples of the creativity that exists in the Fraser Valley/Lower Mainland area of BC.


Customer support for the market grew again this year and our vendors are truly thankful for that encouragement.


While we wrap up next Saturday, there are still amazing vendors with great products for you. This week the line-up includes veggies, dairy, chicken. baked goods, sauces and marmalades, CHOCOLATE!, vegan treats, and some interesting crafts.


We invite you to support these vendors this week and next and be sure to let them know that you will miss them over the winter and can’t wait until we see them all again early next May.







 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-Lemon Ricotta Cookies


This is another family classic, which has become a classic in every circle of my life because I’ve yet to meet the person who doesn’t like them. At Christmas, they’re the perfect counterpart to all of that warmth and spice. But they’re also good for a springtime picnic, workplace lunch, rounding off a dinner party, summer tea on the deck– you get the idea…


Makes 32 cookies.


For cookies:


  • 113g butter (1/2 cup)

  • 1 cup sugar

  • 2 eggs

  • 227g ricotta

  • ½ teaspoon vanilla bean paste or vanilla extract

  • zest from 1 ½ lemons

  • 293g flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • icing sugar for rolling



For glaze:


  • juice from 1 lemon (about ¼ cup)

  • 2 cups icing sugar





  1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.

  2. In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then ricotta, vanilla and zest.

  3. In separate bowl, whisk together flour, baking powder and salt. Add to ricotta mixture, being careful not to overmix.

  4. Use two tablespoons to scoop dough into 1” - 1 ½” diameter lumps; you want them round-ish but don’t worry about making actual balls as

    Lemon Ricotta Cookies continued…

    the dough will be quite sticky. Roll each cookie in icing sugar before placing on pan.

  5. Bake about 22 minutes, rotating pans back-to-front and top-to-bottom after 13 minutes. If you have a convection oven, switch to convection bake for the last three minutes of baking. When ready, edges of cookies will be golden and bottoms just beginning to go golden-brown (picking one up and peeking at the bottom is the best way to test if they’re done!). Transfer immediately to wire-rack to cool.

  6. While cookies are baking, make glaze by whisking or food processing together lemon juice and icing sugar. If it’s too thin or thick, you can adjust with extra icing sugar or a little water. Pour over cookies while still warm (**tip: take the parchment paper from baking and put it under your wire racks to avoid getting glaze all over your countertop). Let glaze harden completely (at least two hours) before storing in airtight container. Cookies will keep at least two weeks, if you don’t eat them first…


Recipes this year researched by Market blog writer Danielle Del Vicario. Danielle approached us last spring saying that she was an aspiring writer and wanted, as practice, to set up a blog for the market and to submit recipes on a weekly basis. She has provided weekly recipes from her immediate family and close friends. The recipes alone celebrate local, fresh, nutritious food. Add Danielle’s story telling into the mix and the dishes took on extra character and interest. Danielle continued supporting the market with newsletter recipes and posts to the blog even though the Fall found her in Oxford, England at university. The blog can be found at Danielle, we know that you will be reading this. Thanks for making the market experience richer and for supporting the market this year. You are by every measure a writer. We wish you a merry Christmas and health and happiness in the New Year.



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 Market Thymes Newsletter - December 9,  2017



Today's Vendors



Friesen Farm

Goat’s Pride Dairy

Specialty Mushrooms

Rockweld Farm

Wayne Erdman Orchards




Big Mac’s Gourmet Specialties

Fresgo Restaurant Bakery

Gesundheit Bakery

The Vegan Bite



 United Church Concession



David Wilson Woodwork

Little Homestead in the Country

Mountian Farms Soaps

Momma G’s Crafts and Gifts

Terri Jo’s Creations