Kingfisher Farm Market

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Kingfisher Farm Market

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Kingfisher Farm Market offers sustainably grown, in-season vegetables, honey, meat, cheese, eggs, bread and flowers (starting April). Tuesday, June 3, 11-6:00.

Our market opens for the 2026 season. Open every Tuesday: June-October Kingfisher Farm Market offering organically grown, local and in season vegetables, honey, cheese, meat, eggs, bread and flowers. Serving White Rock/South Surrey.

10/15/2026

Mark your calendars 🎄
Our Annual Holiday market is happening on Saturday November 21, 11-4

We’ve got our biggest line up of vendors yet, live music, fresh flat bread, bowls of chili and lots of cheer.

10/08/2026

It’s Thanksgiving Weekend.

We will be open at our roadside stand Friday and Saturday with veggies and flowers.

10/03/2026

This is such a beautiful fall side dish and one of those recipes where every little layer brings something different. The squash gets deeply caramelized and sweet in the oven, the maple tahini is creamy, tangy and just sweet enough, and then the whole thing is finished with an autumn chili crunch: toasted pecans, pumpkin seeds, sesame, crispy garlic, sage and rosemary sizzling away in warm oil with chili and paprika.

You’ll find the link to this recipe in our bio

Thank you Erin Girard for creating this great addition to our Fall offerings.

09/28/2026

Here’s our remaining Tuesday hours.
We’d love it if you brought your friends tomorrow. It’s going to be a bit rainy but we have lots of veggies (And fruit and flowers) and Chopsticks On Pho and Theresa Tuttle joining us.

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September 29, 11-6
October 6, 11-6
October 13, 11-1 (shortened hours)
October 20, 11-1 (shortened hours)
October 27, 11-1 (shortened hours)

09/23/2026

We are market farmers. We grow food for our community to eat. We farm quite intensively and it can sometimes feel like such a hustle. Maybe it’s obvious, but finding ourselves as farmers wasn’t just about a livelihood. We really value good food and the process of cooking and preserving. If we would become too busy with the work of growing and selling the harvest to be able to cook and preserve it for ourselves and our community the work would be less meaningful for us. Enter paprika peppers.

We grow a few things that we don’t try to sell and paprikas are one of those. They are grown specifically for us to dehydrate, and process into powder. The aroma of this powder is sweet and earthy. The discovery that we can make this paprika powder ourselves which far exceeds anything we could purchase locally gives us a lot of satisfaction and delight. There’s a certain richness the flavour of paprika adds to dishes. We add it to chile, and soups but our favourites are making a paprika/garlic mayo to have with sweet potato fries or adding it as a popcorn topping on a winter movie night. We asked Erin (photographer) Erin Girard to help us tell the story of us and these paprika peppers.

We grew a couple of different kind of paprika peppers this year. They are a specific kind of pepper. Other red peppers would not necessarily work as paprika powder; at least not with the same effect. We halve them, remove the seeds and then dehydrate them (often an overnight process). Once they are dried, as seen in the bowl, we pulverize them in a blender to make the powder. Kind of simple but it feels like warmth and light in the the winter to be able to open a jar of this sweetness.

09/19/2026

This is one of those salads that feels very fall without trying too hard. The dressing is sweet, tangy and a little savoury from the Dijon, with fig and apple jam giving it that lovely autumnal flavour. Lacinato kale is perfect here because it can stand up to a good massage and plenty of dressing, and obviously, lots of Parmesan. I love it simply as it is, but roasted beets and thinly sliced fresh apples are especially beautiful tucked through it. You’ll find the full recipe in our bio and on our website.

The dressing includes preserves from SaltSpring Kitchen Co. | Gourmet Jams, Preserves & Hot Sauces
Photography and Recipe creation Erin Girard
All the veggies grown right here

We’ll have fresh Ambrosia and Aurora apples this Tuesday at our market.

09/16/2026

YES - you love our veggies AND you really love our goats.

Thank you Karen Karen Klein for these sweet portraits of our goats.

09/13/2026

We’re excited to bring you some new fall recipes in collaboration with Erin Erin Girard
If you’re on our email newsletter list you’ll be receiving them on Saturday so sign up in our bio if you’re not signed up yet. We’ve got some great weeks of seasonal eating left.

Fall market dates:

September 15, 11-6
September 22, 11-6
September 29, 11-6
October 6, 11-6
October 13, 11-1 (shortened hours)
October 20, 11-1 (shortened hours)
October 27, 11-1 (shortened hours)

09/05/2026

Brent and his art have been a fixture at our market but it’s not too often anymore that he is there to chat with and make a deal with:) This Tuesday he’s going to get all his art out and put it on sale.

This is a great opportunity to find out more about the artists who he has sourced and his process around repurposing old windows and wood into frames.

See you Tuesday!

Address

512-172 Street
Surrey, BC
V3Z9R3

Opening Hours

11am - 6:30pm

Telephone

+16046711405

Website

http://www.kingfisherfarmmarket.com/

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