Author: Marketing Associate

The Wellness Show

Kin’s Farm Market will be participating in the The Wellness Show, March 3, 4, and 5, 2017.
The Wellness Show, the biggest and most established wellness trade show events, explores new approaches to nutrition, fitness, and emotional well-being.

Kin’s will be sponsoring three cooking segments featuring our guest chefs.

Friday, March 3
Seasonal and Local Eating with Chef Trevor Bird
Executive Chef, Fable Kitchen

Saturday, March 4
Pasta Primavera the Entire Family Will Love with Chef Alex Tung
Corporate Chef, la Grotta Del Formaggio

Sunday, March 5
Healthy Homamade Snacks with Chef Skylar Sinow
Co-Founder, Kids Can Cook Gourmet

Join us for an exciting weekend!
More information at


Richmond Children’s Arts Festival

Looking for something to do this Family Day? Bring the whole family to the Richmond Children’s Arts Festival at the Richmond Cultural Centre (7700 Minoru Gate, Richmond, BC) for interactive workshops, activities, and live performances throughout the day!

Kin’s is honoured to be the Inaugural sponsor of the festival’s outreach program. Through this program, we are helping 250 kids, from 3 Richmond schools, who would otherwise not have the opportunity to attend this event.

Visit the event website for more information:


Press Release: Kin’s Farm Market pays it forward and gives back to the community

Kin’s Farm Market pays it forward and gives back to the community

Richmond, BC – January 17, 2017 – Kin’s Farm Market is pleased to announce an exciting new marketing program in support of the Heart & Stroke.

Officially launched on November 15, 2016, this year-long program will reflect financial support totaling $20,000 from the sales of Kin’s Farm Market’s Monthly Featured Product selected from their assortment of fresh fruits and vegetables.

As it approaches its 30th anniversary in 2017, Kin’s Farm Market continues to strive to give back to the communities that have supported them throughout their growth from one table at the Granville Island Public Market to its current network of 29 locations in the lower mainland.

Kin’s commitment to community and its advocacy for healthy eating lend a perfect fit for Heart & Stroke.
“We’re excited to see more employers like Kin’s Farm Market taking on initiatives that promote healthy eating to improve overall nutrition of Canadians,” says Adrienne Bakker, CEO, Heart & Stroke, BC & Yukon. “Heart and Stroke encourages all Canadians to aim for 7 to 10 servings of fruits and vegetables every day – The more of us in the community that work together to encourage healthy eating habits, the closer we get to our goal – Canadians free of heart disease and stroke. Together, we’re making it happen.”

“Inspiring Canadians to eat and be healthy has always been a passion of Kin’s Farm Market and we are ecstatic to reinforce this mission through our partnership with the Heart & Stroke Foundation of Canada. Consuming ample amounts of fresh fruits and vegetables is the cornerstone of a nutritious and balanced diet. As BC’s leader in fresh produce, we could not be more proud to champion our goals with HSF towards a healthier Canada.” – Kin Wah Leung, President, Kin’s Farm Market

Eat! Vancouver

For the first time, Kin’s Farm Market participated in the EAT! Vancouver Harvest Event.

Skylar Sinow, Kin’s Chef Ambassador, created three delicious dinners for the unique epicurean feast at the EAT! Harvest event.

TOMAZING GRACE | Houweling’s Tomazing Cherry Tomatoes, Parsley, Domenica Fiore Olio Reserva Extra Virgin Olive Oil, Sea Salt

GRAPE MEETING FUN GUY | Crimini Mushrooms, White Mushrooms, Dried Morels, Yellow Onions, Sweet Celebration Red Grapes, Avalon Dairy Organic Butter, Avalon Dairy Organic Cream, Vegetable Broth, Salt, Sinow’s Secret Spices

GRAPE EXPECTATIONS | Sweet Celebration Red Grapes, Avalon Dairy Organic Sour Cream, Raw Sugar

The event was headlined by Food Network host Michael Smith and 17 of Canada’s renowned chefs celebrating Fall flavours accompanied by premium California wines and decadent desserts.
Proceeds from this event supported the Greater Vancouver Food Bank.

Chef Meets Truck

chef meets truck

Kin Farm Market had a fun Tuesday evening at the Chef Meets Truck event located in Yaletown! Vancouver restaurant chefs hopped aboard local food trucks to cook up delectable bites served with local beer and wine. It was the tastiest street party of the season!

Kin’s Farm Market was a proud sponsor of this inaugural event hosted by the Chefs’ Table Society of British Columbia, in partnership with the Yaletown BIA and Streetfood Vancouver, and in collaboration with local producers and food purveyors.

A portion of the ticket sale proceeds go towards the Greater Vancouver Food Bank.

Featured food trucks & chefs:

Community Pizzeria Inc. with guest chef Angus An (Maenam)
Feastro Taco Truck & Catering with guest chef Lucais Syme (Cinara)
Fliptop Filipino Fusion Food truck with guest chef Vikram Vij (Vij’s)
Kafka’s Coffee and Tea truck with guest chef Christophe Bonzon (Chez Christophe)
Mom’s Grilled Cheese Truck with guest chef Travis McCord (La Pentola)
Roaming Dragon with guest chef Scott Jaeger (The Pear Tree Restaurant)
Le Tigre truck with guest chef Erik Heck (WildTale)
Via Tevere Pizzeria Napoletana truck with guest chef Phil Scarfone (Nightingale)

The Garlic Festival

garlic fest


Kin’s Farm Market celebrated garlic, local food, and local agriculture at the Sharing Farm on Sunday, August 21. The Garlic Festival included culinary eats, children’s crafts and a farmers market to name a few. We are looking forward to attending again next year!


Zucchini Corn Fritters


Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6 (around 12 patties)


3 cups of shredded summer squash

1 cup of fresh corn kernels

2/3 cups all-purpose flour

2 large eggs, lightly beaten

1/4 cup sliced scallion (incude the green and white parts)

11/4 teaspoon salt

1/4 teaspoon ground pepper Vegetable oil, for pan frying

Tip for preparing squash:
Peel, slice into big chunks and shred in a food processor using a shredder attachment.


Toss shredded summer squash with 1 teaspoon salt and place in a colander lined with two clean towels and let it sit for 10 minutes. Squeeze out as much liquid and drain into a large bowl.

Add corn, flour, scallion, eggs, 1/4 teaspoon salt and pepper and mix well.

Heat a tablespoon of vegetable oil over medium heat in a large non-stick pan. Scoop out 1/4 cup of the mixture into the pan and gently flatten into a 1/2 inch patty. Cook for 2-3 minutes on each side, until golden brown and cooked throughout. Add more oil for each batch of patties on the pan.

Transfer cooked fritters onto a large plate lined with paper towels to drain before serving


Apple French Toast

French toast with caramelized apples for breakfast



4 large apples
1 loaf of bread
¾ teaspoon nutmeg
3 large eggs
½ cup milk
¼ teaspoon cinnamon
1 teaspoon salt
2 tablespoon unsalted butter
¼ cup sugar
Confectioners’ sugar


1. Melt the butter in a large skillet over medium heat. Add in the apples and 1/4 teaspoon nutmeg and cook until apples start to turn brown, about 5 minutes. Add 2 tablespoons water and granulated sugar; stirring to coat apples. Cook until fruit is tender, about 5 more minutes, then set aside.

2. Heat another griddle over medium heat. Preheat oven to 350 degrees F. Fit a baking pan with a wire rack and set aside.

3. Make a 2-inch slit into the bread slice to create a pocket. Stuff about 2 tablespoons of apple mixture into each bread pocket. Press together to close. In a large bowl, whisk together eggs, milk, cinnamon, salt and remaining 1/2 teaspoon nutmeg.

4. Coat butter over griddle. Dip the bread slices into egg mixture, cook until golden (around 2 minutes on each side). Transfer to prepared baking pan; bake batch for around 15 minutes. Top it off with confectioners’ sugar.