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Newsletter (2)

Market Thymes Newsletter - June 15, 2013


 Market Highlights


Lots happening with the vendor line-up for this Saturday’s market.


The market welcomes back Cara and Andy and the family from Abundant Acre Family Farm with garlic scapes, Swiss chard, brown eggs from our pastured hens and herbs.


New to us this week is Grow Oya. Kenny makes porous decorative Terra Cota garden watering and water conservation vessels. Terry Jo’s Creations will bring knitted and crocheted products and scrapbooking pages. And Thai Curry sells curry sauces and often has orchids.

Jam ‘n Music returns this week and does Choi’s Traditional Korean Pottery and Kics Lemonade.


The summer edition of Edible Vancouver Magazine is available at the Market Info tent. You could also pick up the Portabello mushrooms for the Meatless Burger recipe on page 15 of the magazine. Golden Ears Cheesecrafters might also be able to help you with a cheese selection for this recipe.



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 Real Farmers. Real Food. Real Fun. 


It is strawberry season. This is both a significant few weeks for the agriculture econonmy in the Fraser Valley and a great chance to pick up some of the most popular of the berries grown locally. The strawberries that have been in the market so far have been great quality. Think about grabbing some for freezing. They'll make a great treat next winter. Also try the two recipes in this newsletter.



Cucumber and Strawberry Salad



15 whole fresh strawberries, stems removed

2 cups thinly-sliced cucumbers

1/8 cup vinegar
1 tablespoon granulated sugar (or to taste)
Fresh chopped mint leaves (as much or little as you prefer)
Black or white pepper to taste



In a bowl, mix together the vinegar, sugar, mint leaves and pepper. Add the sliced cucumbers.

Place in your serving dish and let marinate at least 20 minutes before serving. May be stored in the refrigerator until ready to use.

When ready to serve, add the whole strawberries to the serving dish. Spoon some of the marinade over each strawberry, and sprinkle some granulated sugar over the top of each strawberry.

Either serve in the serving bowl or divide among individual serving.


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