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AFCM Newsletter - October 29, 2011

Today's Vendors

Friesen Farm
Valley Gold Honey
Anderson Organic Farm-NEW
Wyndson Farm
Goat’s Pride Dairy
Country Village Fruits and Veggies
Culinary Blossoms
Fleenor Farm
Abundant Acre Family Farm
Richmond Specialty Mushrooms
Sunlight Blossoms
Redl’s Homegrown Beef
Rockweld Farms

Fort Langley Bakery
Culinary Blossom
Gesundheit Bakery
Ilios Dressings
Ukrainian Club Abbotsford
Dundarave Oil Co. –NEW

A Brown Designs
Choi’s Pottery
Beads by Betty
Inspiring Memories
Serenity Now Soaps
Hugo and Annie’s Hobby


New vendors:


Anderson Organic Farm grows veggies, garlic and hot peppers.

Inspired Images engrave images on granite coasters and glassware.

Rachie’s produces bath and body products from organic, ethical & sustainable products.

Dundarave Oil Co. sells smoked olive oil, olive jams and stuffed olives.

Stuffed Peppers
Greek Style

  • 3 eggs
  • 1/4 cup (50 mL) plain yogurt – reduced fat if you like
  • 3/4 tsp (4 mL) salt
  • 1/4 cup (50 mL) dry bread crumbs
  • 3/4 tsp (4 mL) dried oregano
  • 1/2 tsp (2 mL) dried thyme
  • 1 lb (500 g) ground chicken or lean ground beef
  • 1/4 cup (50 mL) crumbled Goat’s Pride Dairy feta
  • 1/4 cup (50 mL) chopped fresh basil or parsley (optional)
  • 6 peppers, preferably a mix of colours

Preheat oven to 375F (190C). In a bowl, whisk eggs with yogurt and salt. Stir in bread crumbs, oregano and thyme. Crumble in ground meat. Add feta and basil. Using your hands, work until evenly mixed. Slice tops from peppers and set aside. Cut out and discard cores. Fill peppers with meat mixture. Arrange in a baking dish. Place tops back on peppers. Cover with foil and bake at 375F (190C) for 30 min, then uncover and continue baking until meat is cooked through, about 20 to 30 min.

Hearty Halloween-y Soup

  • 1 pound ground turkey, chicken, pork or beef
  • 1 cup celery, chopped
  • 6 cups water
  • 1 teaspoon chicken soup base or bouillon granules
  • 1 cup diced potato
  • 1 bay leaf
  • 1/8 teaspoon basil
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon thyme
  • 6 cups tomatoes, diced
  • 2 tablespoons all-purpose flour
  • 1 cup warm water
  • 2 cups broken vermicelli, spaghetti or other pasta to suit

In a kettle, combine ground meat, chopped
onion, and chopped celery. Cook until the
vegetables are soft; drain. Stir in water, chicken base, diced potatoes, bay leaf, basil, chopped parsley, thyme, diced tomatoes, and flour dissolved in warm water. Cover and simmer for 1 hour. Add pasta and simmer until cooked - about 10 minutes

 Our Sponsors

Winter Markets

Join us three more times before Christmas: November 5 (next Saturday) December 3 & 17

To kick off the New Year we will be back with more winter markets on:  January 21, February 4 & 18, March 17 and 31 April 28