Market Highlights

The Strawberry and Raspberry seasons have overlapped this year. The strawberries are at peak season – ripe and sweet. Raspberries are looking good also.

This week we welcome back Magnetite Jewelry by Gina for her first Wednesday appearance this season.

BC Hydro PowerSmart is in the market to talk about their energy saving programs.

Also check out the nutrition information booth. This space will be occupied each week by the Abbotsford Community Services Best for Babies program and has information in Punjabi as well as English.

Your free copy of the new Edible Vancouver Magazine is at the Market Info Booth. While at the booth, fill out the entries for our weekly draw for something special from one of our vendors and the monthly draw (by donation to the Abbotsford Food Bank) for a prize pack we’re calling the Abbotsford Fun Pack. See details on page 2 of the newsletter.

 Real Farmers. Real Food. Real Fun. 

Time to celebrate the arrival of raspberry season. A couple recipes that you might like to try.

Green Beans and

Raspberry Hazelnut Toss

• 1 pound thin green beans, trimmed
• 2 tablespoons butter, divided
• 1/2 cups hazelnuts, chopped
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 3/4 teaspoon mixed herbs including      basil and thyme (your choice)
• 1/2 teaspoons salt
• 1/4 teaspoons pepper
• 6 ounces or 1 1/3 cup Raspberries

Cook the beans in salted boiling water for 4 minutes; drain and set aside.

Heat 1 tablespoon butter in a large skillet over medium heat. Add hazelnuts and cook 2 minutes. Remove from pan and set aside.

Add remaining butter, olive oil and garlic to skillet; cook over medium heat 1 minute, stirring constantly.

Stir in reserved hazelnuts, herbs, salt and pepper; cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries until evenly coated.

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