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Newsletter (2)

Market Thymes Newsletter - September 11, 2013

Market Highlights 


Our regular array of vendors with a great selection of fresh produce.

Wednesday is the first day to enter the new monthly draw. Until October 5 we are accepting entries for a gift pack that includes $100.00 in gift certificates from the Roasted Grape Café and Tasting Bar in downtown Abbotsford, Wine from Mt. Lehman Winery, jam and honey and tickets for two to see Reba McEntire live October 10th at the Abbotsford Entertainment and Sports Centre. Entry is by minimum $1.00 donation to the Abbotsford Food Bank.


Live music courtesy Wilie and the Other Guy.


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







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




Pickled Corn on the Cob - Canned


  • ears corn - husked, cleaned and quartered
  • 1 tablespoon salt
  • 3 cups white vinegar
  • 1 cup white sugar
  • 1 tablespoon pickling spice
  • 2 bay leaves
  • 1 (3 inch) cinnamon stick


Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize one-quart jars in simmering water for 5 minutes.

In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat; stirring occasionally to be sure the sugar has dissolved.

Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered.

Wipe the rims of the jars with a clean cloth. Seal with lids and rings.


Process the jars for about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.



                        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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 Abby Community Foundationl


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