Market Thymes Newsletter - September 21, 2013
Last week we talked about Choi’s Traditional Korean Pottery being in the market. Sorry, we were a week ahead of ourselves. They are scheduled for this Saturday.
We’re welcoming a three new farm vendors this week.
Jonavale Farm is on site with locally raised lamb.
Ossome Acres originally caught our attention because they grow and sell pea and sunflower shoots; very tasty.
And Red Barn Garlic is a local grower.
Wildsafe and Bear Aware are in the market to talk to customers about sharing our living space with wildlife.
Winter Markets Schedule
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 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.
Fresh-from-the-cob Corn Salad
½ cup of your favourite Italian-style dressing
2 Tbsp. Dijon mustard
4 ears corn on the cob, cooked, cooled slightly
1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths and cooked
1 cup grape (or similar) tomatoes cut in half
1/2 cup chopped fresh basil
Mix dressing and mustard in medium bowl until well blended.
Cut off kernels from ears of corn. Add to dressing mixture with remaining ingredients; mix well.
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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