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Newsletter (2)

Market Thymes Newsletter - June 8, 2013

   

 Market Highlights

 

It is a couple weeks early, but strawberry season is upon us. The warm weather this week will have ripened the berries well. They will be plump and sweet. Consider picking up a flat or two to freeze for winter.

 

Your free copy of the new Edible Vancouver Magazine is at the Market Info Booth.

 

The 2013 series of Wednesday markets opens next week. June 12th will be the first of 16 weekly markets from 4:00 to 7:00 pm on Thunderbird Civic Plaza behind Abbotsford City Hall. The markets will feature many of our regular Saturday vendors and a couple new ones, live entertainment and prize draws.

 

 

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.

 

 

 

 

 AFCM Logo

 Real Farmers. Real Food. Real Fun. 

 

 

Fruit and Vegetable Salad Supreme

With a creative mix of fruits and veggies, this heaping salad is rich in protein, fiber, healthy fats, antioxidants, and vitamin C. Knock out a good portion of your daily nutrient needs in one meal!

Ingredients:

  • 2 cups sliced strawberries
  • 8 cups mixed salad greens (from Friesen or Ohm)
  • 2 cups thinly sliced carrot
  • 1/2 pound asparagus spears, cut into bite-size pieces
  • 1/2 cup light balsamic vinaigrette     
  • 1 cup (4 ounces) crumbled goat or feta cheese – (both Goat’s Pride      Dairy and Golden Ears Cheese in the market today)
  • 1/2 cup pecan halves, toasted

Preparation

1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

 

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

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