Market Thymes Newsletter - September 14, 2013
Choi’s Traditional Korean Pottery returns this week. And new to us is a local vendor who makes an environmentally friendly laundry soap. Stop by the booth and talk to the girls at B & R Laundry Soap.
New monthly draw underway. It includes $100.00 in gift certificates from the Roasted Grape Café and Tasting Bar in downtown Abbotsford, Wine from Mt. Lehman Winery, jam and honey and tickets for two to see Reba McEntire live October 10th at the Abbotsford Entertainment and Sports Centre. See the last page for more details.
We are putting together a kids swap meet for the October 5th market. Buy, sell, swap crafts, unused and unwanted items. Each registrant will get a 6’ table in the swap meet. We are asking for pre-registration at the market info booth. Registration is free.
It’s our 10th birthday but
we’re giving away the gifts.
For every $10 you spend at the
Abbotsford Farm & Country Market
through October 12th you will receive an entry form to win a super pack full of products from our vendors.
Pickled Corn on the Cob - Canned
Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize one-quart jars in simmering water for 5 minutes.
In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat; stirring occasionally to be sure the sugar has dissolved.
Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered.
Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
Process the jars for about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.
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.
- Next >>