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Newsletter (2) - page 1


 Market Thymes Newsletter - October 19,  2013



Today's Vendors




Ossome Acres

Red Barn Garlic-NEW

Friesen Farm

Specialty Mushrooms - Market booth

Ohm Organic Farm

Abundant Acre Family Farm

Valley Gold Honey

Wyndson Farm

Mount Lehman Vegetable Farm





Petkov Farm Kiwi Jam-Market booth

Blackforest Sausages

Gesundheit Bakery

Grab-a-Java Coffee

Culinary Blossom

The Flour Girl

The Ivy Oven

Moe's Kettlecorn

Big Mac’s Gourmet Specialties

Deja-vu Pastries and Breads

BS Jerky




Royal Relief

Magnetite Jewelry by Gina

Terri Jo’s Creations

WigglePie Crafts

Dream Monkey Productions

B & R Laundry Soap


A Brown Designs

Mountain Farms Soap




Harrison Beer Festival

816 Silverfox Air Cadets

















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Fettuccine with Shiitake Mushrooms and Basil






  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-wheat fettuccine or spaghetti
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)
  • 1/2 cup chopped fresh basil, divided




  1. Bring a large pot of lightly salted water to a boil for cooking pasta.
  2. Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.