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Recipe courtesy of: Chef de Cuisine Welbert Choi

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

Panna cotta

2 cups milk

2 cups heavy cream

½ vanilla bean

½ cup white sugar

6 gelatine sheets

 

Compote

2 rhubarb stalks (large)

¼ cup white sugar

½ juice 1 lemon

1 lemon zest

 

DIRECTIONS

Serves: 4

 

For panna cotta, grate vanilla bean into milk, cream and sugar. Slightly warm up liquid and let steep for 5 minutes. Meanwhile, bloom gelatine sheet in ice cold water for 5 minutes. Squeeze out excess water from gelatine, melt it in the cream mixture. Strain it through fine sieve into desire container.Refrigerate at less 3 hours or overnight for best result.
For rhubarb compote, cut off both ends of the stalks. Wash and dice rhubarb. Cook in pot with sugar on low heat until soft. Let cool, add lemon juice and zest.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

DOUGH

 

Ingredients

7 cups white flour or “00″ flour

1 tbsp fine sea salt

2- ¼ ounce packets active dried yeast

1 tbsp honey

4 tbsp extra virgin olive oil

2½ cups lukewarm water

 

Directions

Sift the flours and salt into a clean mixing bowl. In a large measuring cup, mix the yeast, honey and olive oil into the water and leave for a few minutes, then pour into the mixing bowl. Mix on low speed for five minutes then increase to medium speed for five more minutes.

 

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about one hour until the dough has doubled in size.

 

Remove dough and punch down, divide in 6–8 balls and allow to rest for at least one hour. Overnight in the refrigerator is best.

 

Roll or stretch out dough and apply toppings. Preheat oven to 450 degrees with pizza stone in place. Bake for approximately seven minutes. Rest for one minute and cut and serve.

 

TOPPINGS

 

1 cup Neufchatel or other fresh cheese like ricotta

 

Place on top of flat bread after all other ingredients

 

FOR TOMATOES

 

1 pound mixed cherry tomatoes sliced in half

2 tbsp olive oil

salt and pepper

 

Mix ingredients together and place tomatoes cut side up in 250 degree oven for 1 hour. Remove and allow to cool then arrange on top of pesto covered dough.

 

 

FOR THE PESTO

4 cups fresh basil leaves (from about 3 large bunches)

1/2 cup olive oil

1/3 cup hazelnuts or walnuts

2 cloves garlic

1/2 cup freshly grated Parmesan cheese

1 tsp coarse kosher salt

 

Directions

Combine first four ingredients in blender. Blend until paste forms, stopping often to push down basil. Add cheese and salt; blend until smooth. Transfer to small bowl. Can be made

one day ahead. Top with 1/2 inch olive oil and chill. Spread generously on each of the stretched doughs.

 

Serves: 6-8

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

French Toast

4 slices brioche (3” thickness)

3 eggs (beaten)

1 cup whipping cream

1 cup squash (ie. pumpkin or butternut). Roasted and pureed until smooth.

3 tbsp white sugar

3 tablespoon butter

 

Caramelized Bacon

12 slices bacon

¼ cup dark brown sugar

2 tbsp freshly chopped thyme

cracked black pepper

 

DIRECTIONS

Serves: 4

 

Combine eggs, whipping cream, sugar and all but ¼ squash puree and dip slices of brioche into mixture. Place on medium high preheated skillet and cook all sides until golden brown. Garnish with remaining squash puree and caramelized bacon.

Preheat oven to 375’F. Place bacon which has been coated with all ingredient listed iand cook until almost crispy. Remove bacon from pan and serve.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

2 pickling cucumbers

3 litres water

1 litre pickling vinegar

1 cup pickling salt

9 cloves garlic

1 bunch dill

 

DIRECTIONS

Yield: 2-3 one litre canning jars, depending on size of pickles

 

Bring salt, water and vinegar to boil. Wash and sterilize your jars and lids for five minutes in boiling water. Add 3-4 cloves of garlic and a couple good size sprigs of dill to each hot jar, then pack with cucumbers as full as you can but leave ½ inch clear to top of jar. Fill jars with boiling brine to within ¼ inch of top of jar. Place hot lid on and screw top on until hand tight. Allow to cool to room temperature and place in fridge for 3-6 weeks. Open and enjoy!

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

3-4 cups potatoes, peeled & diced (approximately 1#)

3 cups yellow onions, ½ inch diced

¼ cup salted butter

2 litres chicken stock

1 tbsp salt

4-6 Tbsp whipping cream

2-3 Tbsp allspice (whole)

 

DIRECTIONS

Serves: 4-6

 

Saute onions in half the amount of butter until translucent, add the rest of the ingredients, reserving the butter. Simmer the stock, salt and vegetables together partially covered for 40-50 minutes. Process with an immersion blender and add remaining butter. Adjust salt.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

1 pound mixed mushrooms (ie. oyster, button, shiitake, chanterelle etc..), trimmed and cleaned with brush

2 shallots, minced

2 cloves garlic minced

1 tsp fresh thyme leaves chopped fine

1 tsp Italian parsley chopped fine

2 tbsp grape seed oil

2 tbsp white wine

1 tbsp salted butter

4 tsp goat cheese

4 slices rustic bread

salt and freshly ground black pepper to taste

 

DIRECTIONS

Serves: 4 appetizers or 2 entrees

 

Slice larger mushrooms into quarters. Grill or toast the bread until light brown. Heat the oil in a large shallow frying pan on high heat until it is hot. Add all the mushrooms and give the pan a quick shake to distribute the mushrooms in an even layer. Leave mushrooms to caramelize or turn brown on one side, then toss or stir to get even browning. Season with salt and pepper, add shallots and garlic, then deglaze with white wine and add thyme and parsley. Remove from the heat and add salted butter and stir.
Spoon mushrooms over the toast, garnishing with the goat cheese. Serve immediately.

Recipe courtesy of: Chef de Cuisine Welbert Choi

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

1 cup raspberries

1 banana (ripe)

1 cup yoghurt

2 cups milk

1 tsp white sugar

 

DIRECTIONS

Serves: 2

 

Blend all ingredients together and serve.

Greenfield Produce Ltd. currently has a job opening for full-time Distributor.

The selected candidate will be working at the Support Center located in Richmond – Ironwood

Reporting to the Distribution Manager, the Office Clerk will be responsible for the following:

- Assist in executing the Purchasing Objectives:

-Always provides the best product at the lowest cost to our customers.

-Work hand in hand with store management to maximize the stores margin contribution.

- Analyze and keep track of profiles and records.

- Research market information and prices.

- Coordinate distribution of inventory to ensure stores have the freshest produce to sell.

- Provide and prepare regular store produce reports and follow up and file purchasing team documents.

- Prepare, follow up and file Greenfield invoices and related documents.

- Place purchase order for purchasing team as instructed.

- Bill and perform reconciliation of weekly supplies order for stores.

- Arrange, negotiate and follow up (including settle bills, filing invoices. . .etc.) on store supply and maintenance issues.

- Work with Buyers and immediate supervisor to make distribution decision of daily order.

- Always initiates open discussions with Buyers and Supervisors. Acts as back up when other team members whenever it is necessary. Perform other administrative, clerical and purchasing team duties as assigned.

Ideal candidates should possess the following qualifications:

- This position requires minimum High School graduation and two years of administrative experience is an asset.

- Excellent communication and negotiation skills;

- Great team player with good people skills;

- Self-motivated person, work well independently with minimum supervision;

- Good planning and prioritizing skills.

If you’re interested, please send your cover letter and resume and quote “Pur – Oclk”.

Thank-you to everyone who are interested in working at Greenfield Produce Ltd. Please note that only shortlisted candidates will be contacted.

IMG_5333-editedThese sweet and juicy clementines from Spain are uniquely sold at Kin’s stores with their leaves intact. These are great citrus additions during the holidays and other festivals when they are in season. Try some today!

Kin’s Farm Market — Our West 10th Avenue store in Vancouver is looking to hire a Part-Time Sales Associate to work as a Cashier and maybe expand to stocking and promotions through development. This is a great opportunity for students to work when they are not in school.

Hours are quite flexible; must be able to work anytime between 7:30am and 8:30pm, weekdays and / or 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 
-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

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 50 lbs 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 apply by sending your resume by email and put in the subject line “SA – TEN”

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