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Recipe courtesy of: Chris Whittaker

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

For the Kale

2 lbs cleaned kale

4 T olive oil

Salt and pepper

 

For the Preserve

½ cup chopped dried apricots

½ cup dried cranberries

½ cup red wine

1/4 cup sugar

1 cinnamon stick

1 bay leaf

 

For the Dressing

1 cup olive oil

1/3 cup white wine vinegar

6 T honey

1 T Dijon mustard

1 shallot

3 ounces Jersey blue cheese

2 ounce Jersey blue cheese crumbled

Salt and pepper to taste

 

DIRECTIONS

Serves: 4

 

Kale: 

Mix all ingredients together thoroughly and grill over high heat for 45 seconds.

 

Preserve:

Reduce red wine, sugar cinnamon stick and bay leaf over medium heat in sauce pan until reduced by half. Add cranberries and apricots and lower heat. Cook until tender and allow to cool in fridge.

 

Dressing: 

Blend all ingredients except crumbled Jersey blue. Season and stir in remaining blue cheese.

Mix into salad and garnish with fruit preserve and ½ cup crushed roasted hazelnuts.

Recipe courtesy of: Chef Chris Whittaker, Forage Restaurant

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

1 1/2 pounds Brussel sprouts trimmed and halved

6 slices bacon cut into small strips

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

¼ cup shaved aged white cheddar

 

DIRECTIONS

Preheat oven to 400 degrees F.

In a medium frying pan over medium heat, render bacon until crispy, remove from pan and reserve fat. Mix Brussel sprouts in a bowl with the bacon fat, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Garnish with crispy bacon and shaved cheddar, serve immediately.

Recipe courtesy of: Chef de Cuisine Welbert Choi, Forage Restaurant

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

Crumble Topping:

1 cup rolled oats

½ cup brown sugar

½ all purpose flour

¼ cup white sugar

½ cup unsalted butter, dice cold

½ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp ground nutmeg

¼ tsp ground ginger

 

Caramel:

1 cup white sugar

½ cup water

½ cup light corn syrup

½ cup heavy cream

¼ cup unsalted butter

1 tsp sea salt

 

DIRECTIONS

Serves: 4

For the crumble topping, put flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. Add the rest of spices.

For the caramel, bring water, syrup and sugar to 112’C in a clean pot. Turn heat off, add heavy cream. Mix well until all sugar incorporated. Add butter and salt at last.

For the apple, preheat oven to 300’F. Bake apple with crumble topping around 20 minutes or until tender. Drizzle caramel and serve with ice cream.

Recipe courtesy of: Chef Chris Whittaker, Forage Restaurant

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

 INGREDIENTS

4 – 5 cups vegetable stock

3 tablespoons olive oil 1 large onion, finely chopped

2 cloves of garlic, finely chopped

14oz organic carnarolli rice

½ cup white wine

sea salt and freshly ground black pepper

4oz Golden Ears Cheeseworks Brie

¼ cup of arugula puree

¼ cup crushed roasted BC hazelnuts

 

DIRECTIONS

Nettle puree

1 bunch arugula (blanched in boiling water for 1 minute and cooled quickly)

1 clove garlic

1/8 cup olive oil

Puree in blender for 1 minute.

 

For the Risotto

Heat the stock. In a separate pan heat the olive oil, add the onions, and garlic. Sauté very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding full ladles of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite.

Remove from the heat and add half of the brie. Stir well. Place a lid on the pan and allow to sit for 2 minutes.

Garnish with the remaining Brie and roasted hazelnuts.

PRODUCE BUYER

As a rapidly growing, fast-paced company, Greenfield Produce is looking for an energetic, creative, and dynamic individual to embrace all the opportunities that come with being a Produce Buyer.

Our Buyers help shape the fresh produce industry in British Columbia by bringing the best and freshest products to market. If you are an enthusiastic strategist who enjoys putting to work both mental and physical faculties, this could be the perfect job for you!

As a Produce Buyer, you will be a catalyst for business, liaising between Greenfield Produce and our vendors and retail stores. Apply now if you have a sharp analytical mind, are able to multi-task with the best, and have an enviable outlook in the face of all and any challenges that business presents. Attention to detail is critical. Loving changing scenarios imperative.

Through this journey in produce you will gain valuable experience in negotiations, forecasting, pricing optimization, managing product categories, working independently and within a team environment, and evaluating product quality.

Essential Skills:

  • Post-secondary degree
  • Good command of English both written and oral
  • Intermediate computer skills
  • Effective communicator
  • Detail-oriented with excellent follow-up
  • Action focused in an extremely fast-paced environment
Competitive compensation includes base salary, bonus program, benefits, vacation pay, and growth opportunities.

 If you would like to join our family, please send your resume and cover letter to HR@kinsfarmmarket.com. Please quote “Buyer-HO” in the subject line.

Kin’s Farm Market — Our store on No. 2 and Blundell is looking to hire Part-Time and Full-Time Sales Associates mainly to do stocking in the store.

Ideal candidates can work weekday opening shifts (8 AM – 12 PM or 8 AM -4 PM) and one closing shift.

This position will start as a stock person with the potential to develop as a cashier and a promoter.

Job Responsibilities

Stocking Duties:

-Receives, unloads and unpacks products and counts, weighs and sorts them according to company receiving procedures 
-Ensures displays are full at all times and shelves are stocked with good quality products in all sections including, the Front, Middle, Outside, Veggie, Cashier Counter, Reduced and Side 
-Sections according to Kin’s procedures

Qualifications for this position

-Minimum 2 years of experience, preferably in a produce store 
-Well organized with attention to details 
-Able to interact with customers in a friendly and cheerful manner 
-Able to work independently and as a member of a team 
-Lift 50lbs boxes periodically throughout the day 
-Able to speak a second language is an asset 
-Completion of secondary school education
-Food Safe Training is an asset
-Personal email to receive updates and information about the company on a regular basis

We offer the successful applicant competitive salary (commensurate with experience), career advancement opportunity, vacation pay and employee discount.

If you are interested in the above position and your qualifications match with our requirements, please submit your resume by email and reference / quote in the subject line “SA – RMD” and if you are looking for full-time or part-time.

We appreciate everyone who has applied, but due to the high volume, only the applicants chosen will be contacted.

Kin’s Farm Market – Our soon to open Kerrisdale  Store in Vancouver is looking to hire Full-Time or Part-Time Sales Associates.

Ideal candidates must have a flexible schedule; be able to work anytime between 7:30am and 8:30pm, weekdays and weekends.

 

Job Responsibilities
The Sales Associate’s responsibilities and duties include but are not limited to the following:

 

Customer Service:

Maintains the company and store image according to Kin’s policies and procedures 
Greets customers and creates a friendly shopping atmosphere 
Provides information to customers and answers their questions and inquiries about products, procedures or policies 
Promotes products, such as seasonal items or specials, by performing product promotions to customers through sampling (and cooking demonstration, if required) and closes the sale 
Resolves problems that arise such as customer complaints and supply shortages

 

Cashier Duties:

Operates cash registers, point of sale equipment and other equipment for processing transactions 
Receives and processes payments by cash, cheque, credit card or automatic debit accurately 
Calculates total payments received at the end of work shift and reconciles with total sales 
Balances the till at the end of the shift and prepares reports regarding cash balances 
Maintains the accuracy of the store’s daily sales record and cash balance (including money in the safe and change box) and minimizes cash shortages 
Authorizes payments by cheque and the return of merchandise 
Weighs produce and bulk goods, wraps and places merchandise in bags

 

Stocking Duties:

Receives, unloads and unpacks products and counts, weighs and sorts them according to company receiving procedures 
Ensures displays are full at all times and shelves are stocked with good quality products in all sections including, the Front, Middle, Outside, Veggie, Cashier Counter, Reduced and Side Sections according to Kin’s procedures

 

Qualifications for this position

 

Minimum 2 years of cashier or customer service experience in a retail environment, preferably in a produce store 
Well organized with attention to details 
Able to interact with customers in a friendly and cheerful manner 
Able to work independently and as a member of a team 
Lift 50lbs boxes periodically throughout the day 
Able to speak a second language is an asset 
Completion of secondary school education
Food Safe Training is an asset
Personal email to receive updates and information about the company on a regular basis

 

 

We offer the successful applicant competitive salary (commensurate with experience), career advancement opportunity, vacation pay and employee discount.

 

If you are interested in the above position and your qualifications match with our requirements, please submit your application via one of the following methods:

 

Send your resume to hr@kinsfarmmarket.com (Quote “SA – KER”)

Kin’s Farm Market is looking to hire Full-Time or Part-Time Stock Personnel.

Ideal candidates must have a flexible schedule; be able to work anytime between 7:30am and 8:30pm, weekdays and weekends.

Job Responsibilities

The Stock Personnel’s responsibilities and duties include but are not limited to the following:

Customer Service:

-Maintains the company and store image according to Kin’s policies and procedures
-Greets customers and creates a friendly shopping atmosphere
-Provides information to customers and answers their questions and inquiries about products, procedures or policies.
-Promotes products, such as seasonal items or specials.
-Resolves problems that arise such as customer complaints and supply shortages.

Stocking Duties:

-Receives, unloads and unpacks products and counts, weighs and sorts them according to company receiving procedures.
-Ensures displays are full at all times and shelves are stocked with good quality products in all sections including, the Front, Middle, Outside, Veggie, Cashier Counter, Reduced and Side Sections according to Kin’s procedures.

Qualifications for this position

-Minimum 2 years of cashier or customer service experience in a retail environment, preferably in a produce store
-Well organized with attention to details
-Able to interact with customers in a friendly and cheerful manner
-Able to work independently and as a member of a team
-Lift 50lbs boxes periodically throughout the day
-Able to speak a second language is an asset
-Completion of secondary school education
-Food Safe Training is an asset
-Personal email to receive updates and information about the company on a regular basis

We offer the successful applicant competitive salary (commensurate with experience), career advancement opportunity, vacation pay and employee discount.

If you are interested in the above position and your qualifications match with our requirements, please submit your application via the following method:

Send your resume by replying through this ad and reference or quote Stock Personnel in the subject line.

Please do not contact the ad for any other reason. All individuals who are considered for the positions will be notified.

We greatly appreciate everyone’s interest in working for Kin’s Farm Market. 

 INGREDIENTS

4 cups Brussels sprouts, halved or quartered if large

3 cups seedless grapes

½ cup walnuts

2 tbsp olive oil

3 tbsp fresh thyme

Coarse salt and freshly ground pepper

2 tbsp balsamic vinegar

 

INSTRUCTIONS

1.  Preheat oven to 400°F.

2. Place halved sprouts along with grapes and walnuts on a baking sheet.  Drizzle olive oil evenly over the top, sprinkle with salt and pepper and toss to coat.

3. Roast for 25-30 minutes or until the sprouts are well-browned in places, nuts are fully toasted and grapes are plumped and darkened in color.

4. As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little sea salt, if desired. 

 

 INGREDIENTS

1 9” pie crust 

2 cups of Pumpkin Puree (fresh or canned)

1 cup packed brown sugar

¾ cup evaporated milk

2 eggs, beaten

2 tsp cinnamon

½ tsp nutmeg

1tsp ground ginger

½ tsp salt  

 

INSTRUCTIONS

In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt. Pour into pie shell. Bake at 425°F (220°C) in the oven for 15 minutes. Reduce temperature to 350°F (180°C) and bake for another 30 minutes or until knife inserted in centre comes out clean. Let cool on rack.