Newsletter (2)

Market Thymes Newsletter - October 19, 2013

Market Highlights 

It is our Octoberfest celebration. Authentic German music, free pretzels for the first 200 customers courtesy of Gesundheit Bakery and some real German food. The folks from the Harrison Beer Festival will be on site to tell you about their upcoming celebration at the lake.


Our new Kettlecorn vendor who tried the market last Saturday liked what he saw and will be back several times this fall, including this week. Moe’s Kettlecorn also does a caramel corn version.


The local air cadets will be in the market talking about their programs and the opportunities for youth. Stop by the 861 Silverfox Squadron booth.




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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  • 16 even-sized open cup mushrooms, stalks cut level
  • 3 tbsp corn or vegetable oil
  • 1/4 c unsalted butter, softened
  • 3 cloves garlic, chopped very finely
  • 2 tbsp fresh thyme, chopped
  • 1 1/2 tbsp lemon juice
  • salt and freshly ground black pepper to taste
  • 1/4 c fresh breadcrumbs




Preheat the oven to 200C/400F/gas mark 6.


Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.


Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.


Mix together the butter, garlic, thyme, lemon juice and seasoning.


Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.


Either refrigerate for later use, or cook immediately in the oven for 10 minutes.



                        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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 Market Thymes Newsletter - October 19,  2013



Today's Vendors




Ossome Acres

Red Barn Garlic-NEW

Friesen Farm

Specialty Mushrooms - Market booth

Ohm Organic Farm

Abundant Acre Family Farm

Valley Gold Honey

Wyndson Farm

Mount Lehman Vegetable Farm





Petkov Farm Kiwi Jam-Market booth

Blackforest Sausages

Gesundheit Bakery

Grab-a-Java Coffee

Culinary Blossom

The Flour Girl

The Ivy Oven

Moe's Kettlecorn

Big Mac’s Gourmet Specialties

Deja-vu Pastries and Breads

BS Jerky




Royal Relief

Magnetite Jewelry by Gina

Terri Jo’s Creations

WigglePie Crafts

Dream Monkey Productions

B & R Laundry Soap


A Brown Designs

Mountain Farms Soap




Harrison Beer Festival

816 Silverfox Air Cadets

















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Fettuccine with Shiitake Mushrooms and Basil






  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-wheat fettuccine or spaghetti
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)
  • 1/2 cup chopped fresh basil, divided




  1. Bring a large pot of lightly salted water to a boil for cooking pasta.
  2. Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.