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Newsletter (2)

Market Thymes Newsletter - April 27, 2013  

   

 Market Highlights

 

Morel mushrooms and hand-woven and died wool garments featured at new vendor booth. A one-time only appearance by a vendor from Burns Lake. Dan and Darlene Werstuik. Dan picks the Morels at several locations around the province and dries them. Darlene sources raw sheep fleece from local growers, weaves and dies the fibre and produces scarves and other clothing and accessories. The two also hand-build weaving machines. This should be an interesting booth to visit.

Warmerdam Farm in the market this week with fresh-cut tulips from their Sumas Prairie farm.

Yale Secondary School students in the market this week with bagged mushroom compost. This annual sale is a fundraiser for the cancer ward at BC Children’s Hospital.

And the students from the Library Technologies department at UFV are in the market fundraising for their various programs.

 

 

 

 

 

 

 

 

 

 

 

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 Real Farmers. Real Food. Real Fun. 

 

 

Rhubarb Smothered Chicken

With some rhubarb appearing weekly in the market and Rockweld Farms Chicken in this week, we wondered if we could find a recipe that combined chicken and rhubarb. To our surprise there is such a thing, and it sounds like an interesting dish.

 

Ingredients:

3 1/2 pound chicken, cut into 10 serving pieces

1 tablespoon flour

1/4 cup olive oil

1 pound rhubarb, cut into 1 1/2-inch pieces

2 medium onions, julienned

1 tablespoon minced garlic

1 bay leaf

Fresh thyme sprigs

1 cup white wine

3 tablespoons finely chopped parsley

Garnish: 2 cups cooked white rice, warm

1 tablespoon finely chopped parsley

 

Procedure:

In a mixing bowl, toss the chicken and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, bay leaf and wine.

Cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with more parsley if you wish.

Serve with rice.

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