meet-our-vendors-upview our sponsorsvisit-us-on-facebook-over

Newsletter (2)

Market Thymes Newsletter - November 2, 2013

Market Highlights 

The market welcomes back the Ukrainian Club Abbotsford. We all know that means great home-made cabbage rolls, perogies and borscht.

 

BC Hydro’s outreach team will be in the market talking to customers about Hydro’s services and power saving plans for homeowners.

 

 ____________________

 

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.    

    

         

 

         

 

 

 AFCM Logo

Oatmeal Honey Waffles

Ingredients:

  • 2 tablespoons Valley Gold honey
  • 1 cup uncooked regular oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1 1/2 cups 1% low-fat milk
  • 4 tablespoons melted butter
  • Toppings: butter, maple syrup

Preparation:

  1. Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground.
  2. Sift together flour, baking powder, and salt in a large bowl; stir in ground oats.
  3. Beat egg whites at high speed with an electric mixer until soft peaks form.
  4. Whisk together egg yolks, milk, butter, and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended.
  5. Cook batter in a preheated, oiled waffle iron until golden.

 

 

 

 

 

 

 

                                                                                         

                        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.          

     ______________________________________

         

  

          

 

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

Vancity wordmark 1795