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Newsletter (3)


Market Thymes Newsletter - February 16, 2013  




 Market Highlights

Ohm Organic is in the market this week. Nevin has some kale and root veggies.

Also Golden Ears Cheese returns for this Saturday with their artisan cheese products and fresh-churned butter.

And for those of you who have been asking, Valley Gold Honey is back for the day.


New vendor joining us for the day - Lake Country Harvest. This Okanagan farm will be in the market with dried fruit, jams & jellies, fruit sauces and vinegars.


JRFm Radio joins us at the market this Saturday. They will bring their own brand of modern country music and some gifts for our customers.   





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 Real Farmers. Real Food. Real Fun. 

Warm Mushroom and Spinach Salad   



Prep Time : 20 min, Cooking time: About 5 min

Serves 4


  • 3 Tbsp olive oil 
  • ½ lb small brown and white mushrooms, halved or quartered
  • 6 med oyster mushrooms, thickly sliced* 
  • 12 med shitake mushrooms, thickly sliced* 
  • 1 med. Garlic clove, minced
  • ½ tsp dried tarragon
  • 1 Tbsp orange juice
  • 1 Tbsp balsamic vinegar
  • Salt and freshly ground pepper to taste
  • 8 cups baby spinach
  • 110 g Goat’s Pride Chevre cheese
  • 1/3 cup toasted almond slices

Heat the oil in large skillet, add mushrooms, garlic and tarragon. Cook until tender – 4 -5 min. Remove from heat and stir in orange juice, vinegar, salt and pepper.

Evenly divide the spinach between 4 plates. Top the spinach with the mushrooms, dot with small spoonfuls of the Goat’s Pride Chevre and sprinkle with toasted almonds.

*Before Slicing Oyster Mushrooms trim away tough parts of the lower stem.

*Before slicing the Shitake Mushrooms, remove and discard the tough stem.


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