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Newsletter (2)

Market Thymes Newsletter - May 25, 2013


 Market Highlights


A new vendor with something special for your flower garden. Catherine's Iris will be in the market with fresh-dug Bearded Iris plants (bulb included).


A few exciting crafters joining us for the first time this season. Abbotsford’s own Glass Hive Studio will join us with her fused glass creations including  tableware, wind chimes and sun catchers. An Eye Full Creations works with gourds and fabrics to make some truly unique home and garden décor pieces. And Choi’s Traditional Korean Pottery is in the market for the first time this year. It is always interesting to stop and watch Steve creating his designs.


Enter our monthly draw for a selection of products from vendors including Deja-vu Pastries, Big Mac’s Gourmet Specialties, Serenity Now Soaps, Dingolay Glass Creations, Specialty Mushrooms and Pottery by Dave and Family. Entry is by donation of a Loonie to the Abbotsford Food Bank. More details at the Market Info booth.





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 Real Farmers. Real Food. Real Fun. 




Beef Kabobs With a Difference


We’ve had some brief glimpses of barbeque season. Some of us have taken advantage of those opportunities. So with the reluctant onset of spring and the return of Redl’s Homegrown Beef to the market again this week, it started us searching for ideas to use the “barbie” and some of that amazing beef.




  • 1 pound Redl’s lean round steak or      a roast, cut into 1-inch cubes
  • 2 medium onions, cut into wedges
  • 1/2 cup plain yogurt (have you      tried the yogurt from Goat’s Pride Dairy?)
  • 2 tablespoons prepared mustard
  • 2 tablespoons orange juice
  • 2 teaspoons brown sugar
  • 1 teaspoon horseradish




Combine yogurt, mustard, orange juice, sugar, and horseradish. Add beef cubes to mixture, cover and refrigerate for anywhere from 30 minutes to overnight. Thread beef onto skewers alternating with onion wedges. Preheat grill. Grill kebabs for 8 to 12 minutes or until done turning once. Brush with yogurt marinade, halfway through the cooking time.



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