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Newsletter (2)

Market Thymes Newsletter - August 21, 2013

Market Highlights


Ever had a reflexology treatment? They can be both relaxing and therapeutic. Cindy Richard is in the market today offering introductory treatments at a very affordable price. Or you can just stop by the booth, meet Cindy and find out about reflexology.

Abbotsford-Mission Recycling is the market to talk about their recycling programs.


Singer, songwriter Colin Kadey provides the live entertainment. Stop by the Helms Mobile Kitchen barbeque cart for a hot dog, smokie or a veggie smokie and one of their refreshing fruit drinks. Then grab a chair in the shade under the big Prospera Credit Union tent and relax. 


Also check out the Kids’ activity area sponsored and coordinated by the Best for Babies program.





Anniversary Bash

Join us anytime between 9:00 and 1:00 for a celebration of our 10th season. There will be entertainment, giveaways, decorations and more.


It’s our 10th birthday but

we’re giving away the gifts.


For every $10 you spend at the

Abbotsford Farm & Country Market

from today – through 12th you will receive an entry form to win a super pack full of products from our vendors.






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Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

There are lots of tomatoes, onions, peppers, etc in the market right now. All are key ingredients in many salsa recipes.


Salsas are used over meats, beans and other protein dishes, or simply as a snack on some Tortilla chips. And there are lots of variations on the salsa. But they are generally easy to make and can be very tasty with fresh ingredients like we have in the market right now.



Fresh Corn & Tomato Salsa

If you have the time, roast or grill the ears of corn to char. It adds a whole new flavour.



  • 2 cups fresh corn kernels, about 4 ears
  • 1/2 tomato, seeded and chopped
  • 1/4 cup chopped purple onion
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 small hot chili pepper, finely chopped –(optional)
  • juice of 1 lime
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash ground cumin

Combine all ingredients in a non-reactive bowl. Use immediately or cover and refrigerate overnight.

Makes about 3 cups.


                        Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.










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