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Newsletter (2)

Market Thymes Newsletter - July 6, 2013


 Market Highlights


Kics Lemonade and Culinary Blossom are back after short absences.

The raspberries are peaking right now. They look and taste great.


Two of our favourite entertainers at the market this week. JC Celebration Band brings their Johnny Cash tribute and other country music to our entertainment area from 10:00 to noon. Each Other (Sylvain & Rochelle) play and sing from 1:00 to 3:00.


It is BerryBeat Festival weekend in downtown Abbotsford. Lots of family friendly activities including the entertainment stage, The Lego Adventure games and rides, rock climbing wall and mini-putt golf Downtown merchant and other displays and sales and an amazing selection of food. Set aside some time to take in the festivities while you are downtown.


Brand new monthly underway. Tourism Abbotsford has helped put together a package that includes AgriFair, Airshow, the EcoDairy, Castle Fun Park passes and gym bags from City of Abbotsford Parks, Recreation and Culture Department. Entry is by minimum donation of a Loonie to the Abbotsford Food Bank.

More prize pack details on page 2.


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 Real Farmers. Real Food. Real Fun. 



First of the season blueberries in the market right now and Kics Lemonade is back after a brief time away. This is the perfect excuse for this cake recipe from the Kics web site.

Lemon Blueberry Cake

  • 1 cup fine cornmeal
  • 1 cup kamut flour (Durham wheat flour found in natural food stores)
  • ¼ cup white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp KICS Lemonade Syrup, including rind
  • 1 cup plain low fat yogurt
  • ¼ cup skim milk
  • ¼ cup honey
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup fresh blueberries


Preheat oven to 375 degrees F. Lightly oil a 9 inch round baking pan. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder,

baking soda and salt. Place 2 tbsp of this mixture in a small bowl.


Combine KICS Lemonade Syrup, yogurt, milk, honey, eggs and oil. Whisk to combine.


Add half the dry ingredients to the wet, whisking to combine, then add the other half and combine. Add frozen blueberries to the small bowl with the remaining cornmeal mixture, tossing to coat.


Gently fold all the berries and cornmeal mixture into the cake batter.


Pour the mixture into the prepared pan and bake 35-40 minutes or until golden on top and a cake tester comes out clean.


Let stand 5 minutes, then remove from pan and transfer to a rack. Let cool completely before serving.










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