Market Thymes Newsletter - September 25, 2013
It is our last Wednesday market for this season, but we will go out strong.
Valley Gold Honey joins us one more time. And BC Bud’s Garlic is back with their amazing garlic products. Clayburn Comforts Soap and Body Works also rejoins the market for out last day.
Check out the re-run of the Kids Swap Meet and the kids activities zone both sponsored by the Best for Babies Program.
Our music this afternoon is supplied by Willie and the Other Guy.
Winter Markets Schedule
Downtown Saturday Markets will continue weekly until Christmas.
Our produce vendors have assured that they will have a supply right up to Christmas and, of course the food processors (bakers, jams & jellies, sauces, etc.) all work very hard for a couple days prior to each market.
So plan to continue using the market as an integral part of your weekly shopping through December 21st.
And watch tour web site for news about our Country Christmas Craft Fairs December 14 and 21.
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.
Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
4 (1-ounce) slices day-old bread
4 cups coarsely chopped tomatoes Click to see savings
1 cup finely chopped red onion
¾ cup chopped yellow bell pepper Click to see savings
¾ cup chopped orange bell pepper Click to see savings
½ cup torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped Click to see savings
¼ cup red wine vinegar (or white vinegar, lemon juice or lime juice)
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 garlic cloves, minced
¼ cup olive oil
1. Prepare grill to medium-high heat.
2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad and toss gently to coat. Cover and chill 20 minutes before serving.
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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