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Newsletter (2)

Market Thymes Newsletter - September 28, 2013

Market Highlights 

 

The Okanagan fruit continues to roll in. Our favourite certified organic lady, Sarah Sinclair returns this Saturday with a selection of product from the Cawston farm.

 

We had a look at the product offered by our new garlic vendor, Red Barn. We think you should, also.

 

Live music is by Ray Pullen – from his collection of hits of the 60s, 70s and 80s.

 

The folks from the Ovarian Cancer Association of Canada are in the market today. Ovarian cancer is a subject that is sometimes uncomfortable to talk about, but it is important to know about early symptoms and detection.

 

Only two Saturdays left to get your name into the draw for the monthly gift pack including $100 to spend at the Roasted Grape Café and Tasting Bar and a pair of tickets to see Reba McEntire live on October 10th.

 

 

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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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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

 

Winter Squash Bars

 

Pumpkins and squash are starting to appear in the market now. This seemed like a good time to pinch this recipe off of the Abundant Acres Family Farm web site. Cara credits the Simply in Season Cookbook (Mary Beth Lind and Cathleen Hockman-Wert) as the source for the original recipe.

 

Put the following ingredients into your blender:

2 C winter squash or pumpkin (cooked)
1 C sugar
3/4 C oil
4 eggs
1 tsp vanilla
1/2 tsp salt.

Then, mix in:

1 C flour
1 C whole wheat flour
2 tsp baking powder
1 tsp cinnamon

 

Pour into a greased 11×17 inch jelly pan. Bake at 350F for 25-30 minutes.

 

Cara’s notes:

The original recipe called for an additional 1/2 cup of sugar, but I don’t think it needs it at all. I use all whole wheat flour. Whole wheat fine grind flour gives a nice smooth texture.
I love to add dates and walnuts to this recipe as well. These bars freeze well.

 

You can also put the batter into a Bundt pan and bake for about 50 min.
These also make great muffins and bake in about 20 min.

 

I’ve also added frozen whole cranberries to this recipe and baked it in a Bundt pan and iced with chocolate. We really enjoyed this!

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                        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

SATURDAY 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
  • Registration is free

 

  

          

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

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