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Newsletter (2)

Market Thymes Newsletter - September 21, 2013

Market Highlights 

 

Last week we talked about Choi’s Traditional Korean Pottery being in the market. Sorry, we were a week ahead of ourselves. They are scheduled for this Saturday.

 

We’re welcoming a three new farm vendors this week.

Jonavale Farm is on site with locally raised lamb.

Ossome Acres originally caught our attention because they grow and sell pea and sunflower shoots; very tasty.

And Red Barn Garlic is a local grower.

 

Wildsafe and Bear Aware are in the market to talk to customers about sharing our living space with wildlife.

 

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Winter Markets Schedule

 

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 for news about our Country Christmas Craft Fairs December 14 and 21.    

    

         

 

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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

 

 

 

 

Fresh-from-the-cob Corn Salad

 

 

 

Ingredients:

 

½ cup of your favourite Italian-style dressing

 

2 Tbsp. Dijon mustard

 

4 ears corn on the cob, cooked, cooled slightly

 

1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths and cooked

 

1 cup grape (or similar) tomatoes cut in half

 

1/2 cup chopped fresh basil

 

Instructiions:

 

Mix dressing and mustard in medium bowl until well blended.

 

Cut off kernels from ears of corn. Add to dressing mixture with remaining ingredients; mix well.

 

Serve immediately.

 

                                                                                        

                        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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KIDS SWAP MEET

OCTOBER 5

9:30 TO NOON

  • Crafts, used and unwanted articles
  • Sell, swap, buy
  • Each registrant will occupy a 6’ table
  • Register at Market Info booth by Sept. 28
  • Registration is free

 

  

          

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

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