Market Thymes Newsletter - October 5, 2013
We’re looking forward to welcoming back a couple of our crafters who have not been able to join us very often this summer. WigglePie Crafts and Dingolay Creations are both scheduled to be in the market. Barb at WigglePie knits and crochets baby clothing and other infant items. Lonnie at Dingolay creates fused glass wearable art using bright colours and designs inspired by her time in the tropics.
It is Kids’ Swap Meet day at the market. Seven tables of young entrepreneurs with crafts, used and unwanted items to sell or swap.
The Fall edition of Edible Vancouver Magazine hit the street this week. We have your free copy at the Market Info booth. Those of us one or two generations from English immigrants will appreciate the article on page 41. Many still remember grandma’s flapjacks (we called them oatcakes).
Lots of live music this week. Sylvain and Rochelle (Each Other) return for their last time this season to play and sing in the main entertainment area. And the West Coast Fiddlers will be found entertaining at the north end of the market.
Today is your last chance 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.
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.
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.
Pumpkin Chocolate Chip Granola Bars
3 1/4 cups old fashioned oats
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
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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