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Newsletter (2)

Market Thymes Newsletter - November 16, 2013

Market Highlights 

 

New vendor joining us this week. GioPye will be in the market offering mixed nut brittles, Almond Rocca, fudge, marshmallow butter-cream and fruit filled mini cakes, gourmet marshmallows. 

 

We’re also excited to let you know that you have another choice for a light lunch during the winter markets. Seasonal 56 is now offering hot soup to our market customers. Just the right thing to warm up on these chilly fall days.

 

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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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Potato Pancakes (Latkes)

We may have featured this one a couple years back, but it is simple, nutritious and tasty recipe. Thanks to Cara and Andy at Abundant Acre Family Farm (we “borrowed” the recipe from their Blog).

 

Ingredients:

2-3 medium potatoes
1 medium onion
2 eggs
1 tsp. salt
1/2 tsp. pepper

 

The Instructions:

Grate potatoes (peeling is optional) and onion, or shred in a food processor. Place potatoes and onion in a large bowl; stir in eggs, salt and pepper until combined.

Pour 2-3 Tbsp. oil in a large heavy skillet over medium heat; Spoon about 1/4 cup potato mixture and spread in pan to form the pancake. Fry, in batches, 3 to 4 minutes on each side or until golden. Keep warm in a 200° oven up to 30 minutes.

Serve with ketchup or traditionally, applesauce and sour cream.

 

 

  

 

                                                                                         

                        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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