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Newsletter (2)

Market Thymes Newsletter - July 27, 2013


 Market Highlights




Anniversary Bash

Join us anytime between 9:00 and 1:00 for a celebration of our 10th season. There will be entertainment, giveaways, decorations and more.


It’s our 10th birthday but

we’re giving away the gifts.


For every $10 you spend at the

Abbotsford Farm & Country Market

from today – through 12th you will receive an entry form to win a super pack full of products from our vendors.





New vendor joining us for this Saturday only. Offbeat Concrete sells cement garden art, statues and pillars.


Also more strawberries in the market beginning this week as the Nathan Douglas Farm booth returns for part of the 2013 outdoor season.


If you did not get a chance to sample the Endive (Witloof Chickory) at Van Eekelen Enterprises last Saturday, make sure to do so this week. This member of the daisy family is rich in Vitamins A & K and has a high fibre content. It can be cooked or used raw in salads and has a very unique taste.


A group of parents who are working toward establishment of an alternative grade school will be in the market to explain their vision. They will have a craft area set up for our younger market customers.


Two entertainers this week. Pianist, singer songwriter Colin Kadey performs in the main customer seating area and violinist Dan Huget will play for the folks visiting the north end of the market.


This is the last week to enter the draw for the Abbotsford Fun Pack including AgriFair, Airshow, Castle Fun Park, Ecodairy and more.


New draw starts next week. It includes a protable barbeque from Blackwood Home Hardware and protien from Redl's Homegrown Beef and Rockweld Farms Chicken.


 AFCM Logo



Fried Bell Peppers with Onion and Tomato




  • 1/4 cup olive oil
  • 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 1 large onion, sliced into half-moons
  • 4 garlic cloves, sliced thin
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 4-5 Roma or other plum tomatoes, seeded and diced
  • Salt and pepper to taste
  • 1/2 cup basil – fresh or dried
  • Lemon juice




1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.


2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be cooked, but with a little crunch left in them.


3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.


4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.










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