Market Thymes Newsletter - October 12, 2013
The Saturday market welcomes two new vendors this week. Sweet Thea Cakes is a baker who spent the summer gathering a loyal group of Wednesday market customers and will be joining us for some winter markets. Moe's Kettlecorn will be trying our market on for size as well.
This Saturday is the last opportunity to gather entry forms for our Big 10th Birthday Bash prize draw. Our vendors have spent the summer handing out the entry forms with purchases and we’ve gathered a vendor gift pack that will have something for everyone in the family. The draw takes place at our OctoberFest celebration next Saturday.
Speaking of OctoberFest. We hope you will be able to join us as we kick off the “winter markets” season on October 19th. There will be live music, special good treats and more.
The Fall edition of Edible Vancouver Magazine is out. We have your free copy at the Market Info booth.
Live music in two locations in the market this week. Singer song-writer Colin Kady returns to play and sing in the main entertainment area. And violinist Dan Huget will be entertaining at the north end of the market.
Winter Markets Schedule
Our 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 this newsletter for news about our Country Christmas Craft Fairs December 14 and 21.
Chicken Nuggets with Spicy Cucumber
Heat the oil to 350 degrees F in a heavy 2-quart saucepan.
Cut the cucumber in quarters lengthwise, then cut into 1/4-inch slices on an angle. In a bowl, toss the cucumber slices with the chili paste, vinegar, and salt and pepper to taste and set aside.
Cut the chicken into 1-inch cubes and season with salt and pepper.
Dredge the chicken cubes in the flour, dip them in the beaten egg, and roll in the bread crumbs to coat evenly. Fry the chicken pieces in 2 batches in the hot oil for approximately 3 minutes for breast meat or 5 minutes for thigh meat, until the crust is golden brown.
Lift the chicken from the oil and drain immediately on paper towels.
Assembly: Mound the cucumber slices tightly in the center of the plate and prop the chicken nuggets up against them.
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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