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Newsletter (2)

Market Thymes Newsletter - June 1, 2013


 Market Highlights


First of the local strawberries in the market this week.


The new Edible Vancouver Magazine was distributed this week. We have your complimentary copy at the market info booth.


The always popular Sylvain and Rochelle (Each Other) return to provide live music this week.


See the next page for information about Golden Ears Cheesecrafters’ success at a Canada-wide cheese competition. Golden Ears took on some very talented cheese makers from across the nation and did very well.



Enter our monthly draw for a selection of products from vendors including Deja-vu Pastries, Big Mac’s Gourmet Specialties, Serenity Now Soaps, Dingolay Glass Creations, Specialty Mushrooms and Pottery by Dave and Family. Entry is by donation of a Loonie to the Abbotsford Food Bank. More details at the Market Info booth.





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 Real Farmers. Real Food. Real Fun. 




Brie Baked Chicken

Golden Ears Cheesecrafters, after only a couple years in business have earned high praise at a Canadian artisan cheese makers’ competition in Quebec (see Golden Ears Makes Their Mark on page 3 of this newsletter). To celebrate, we’re featuring a recipe using Golden Ears Brie.


  • 4 boneless skinless chicken breasts
  • 8 oz Golden Ears Brie
  • 1 cup light beer or dry white wine
  • 1 tsp dried oregano
  • Salt and pepper to taste



· Preheat the oven to 400 degrees F (200 C).

· Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish. 

· Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted.





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