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Newsletter (2)

Market Thymes Newsletter - May 11, 2013  


 Market Highlights



Join us at 11:00 for a short season opening program followed by a free piece of 10th anniversary cake for everyone.


We have special treats for moms this week.


Upgrading the landscaping?


Red Roof Nursery will be in the market with flowering shrubs perennials, apple trees, berry plants and ferns.


And Renee Vande Burgt is bringing Dahlia tubers ready to plant out.


In this surprise stretch of summer weather think about something from Redl’s Homegrown Beef or Rockweld Farms Chicken for the barbeque. Both will be in the market.


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 Real Farmers. Real Food. Real Fun. 




Frittata with Spinach, Mushrooms and

Feta Cheese


Many of the ingredients for this easy and healthy dish are available in the market today including the spinach, cheese, mushrooms and eggs. This recipe should make 4 to 5 servings.



About 10 oz of fresh Spinach from Ohm Organic

4 eggs

¾ cup Goat’s Pride Dairy Feta Cheese

¾ cup chopped Portabella mushrooms

½ cup finely chopped scallions, including some green tops

¼ tsp of your favourite spices (Italian seasoning works well)

Salt and pepper to taste



  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
  3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.


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