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Newsletter (2)

Market Thymes Newsletter - August 24, 2013

Market Highlights

 

CIBC Run for the Cure folks will be in the market talking about their efforts to raise money to help find a cure for Cancer.

 

The ever-popular Sylvain will provide live music and the United Church will have their concession open.

 

Also take a minute to enter the monthly draw. Until September 7th were collecting entries by minimum $1.00 donation to the Abbotsford Food Bank. Prize includes a Weber portable barbeque from Blackwood Home Hardware. 

 

 

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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.

 

 

 

 

 

 AFCM Logo

 

 

SALSA 


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.

 

Ingredients:

  • 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.          

     

         

  

          

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

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