Haggen Northwest Fresh August 2016

Northwest August 2016 FREE

The Beaning of Life page 4–5 Preserve the summer with pickling

Heirloom tomatoes page 6 You say tomato, we say heirloom tomato

peach perfect page 10–11 Tree ripened and hand picked

field guide to fresh peppers page 12–13

Juicy Fruit Store Locations www.haggen.com

Barkley, Bellingham 360-676-5300 Sehome Village, Bellingham 360-676-1996 Meridian, Bellingham 360-671-3300 Fairhaven, Bellingham 360-733-4370 Burlington 360-814-1500 Ferndale 360-380-9000 Lake Tapps 253-876-1700 Lake Stevens 425-377-7100 Marysville 360-530-7700 Mount Vernon 360-848-6999 Oak Harbor 360-679-8058 Olympia 360-754-1428 Snohomish 360-568-1395 Stanwood 360-629-4400 Woodinville 425-398-6700

y PHOTOGRAPHER:

katherynmoranphotography.com ©2016 Haggen. All rights reserved. All proprietary trademarks are owned respectively by Albertson’s LLC, Safeway Inc. and their affiliates or subsidiaries.

All third party trademarks are owned by their respective owners.

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Haggen Northwest Fresh | August 2016

Ripe, local melons grown on the warmer, eastern side of the state mean just one thing: we’re in the middle of another much anticipated Northwest summer. Enjoy Washington-grown melons to their fullest potential with a little creativity.

iced melon balls Rinse your melons of choice

(watermelon, cantaloupe or honeydew), cut in half and remove seeds. Using a melon baller, scoop out balls from the melons. Take a baking sheet that fits into your freezer and line with parchment or wax paper. Place melon balls on baking sheet making sure melon balls are not touching.

Freeze for 3-4 hours or until completely frozen. Remove from freezer and transfer to a plastic freezer bag until ready to use. Serve with sparkling water or champagne.

Inaba Farms

Grown in the sun-soaked fields of Wapato, Washington, our sweet, juicy melons are harvested by the Inaba Family. Our selection of organically grown melons will suit your taste for something natural and delicious this summer.

Watermelon Pizza

Seedless watermelon Mascarpone cheese, room temperature Strawberries, sliced Nectarine, sliced Raspberries and blueberries Mint leaves 1 Tbsp honey 1/2 lime, juiced Photo credit: Katheryn Moran Photography

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Rinse a seedless watermelon and cut slices vertically to make a full circle. Spoon a thick layer of mascarpone cheese on top a circular slice. Top with sliced strawberries and nectarine, raspberries, blueberries and a few mint leaves. Mix honey and lime juice together and drizzle over pizza. Cut into six slices and enjoy!

August 2016 | www.haggen.com

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The Beaning of Life Nothing says summer like the crisp snap of a fresh-picked bean from a nearby farm. Packed with protein, complex carbohydrates, fiber, and a long list of vitamins and minerals, beans provide an affordable, nutritious base to an endless parade of all-season dishes. Eat them fresh from the farm, sautĂŠed or steamed, or preserve them and add to soups, salads and stews.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | August 2016

Quick Pickles Preserve the Summer

Photo credit: Katheryn Moran Photography

Quick pickles are a delicious, easy way to preserve summer flavors in a salty brine. This method is simpler than water bath canning, and the finished product requires refrigeration to stay fresh and crisp.

And don’t limit yourself to cucumbers! Try pickling a rainbow of produce, like beets, onions, carrots, asparagus and even beans, to keep things interesting. Plus, fermented foods like pickled vegetables have been shown to contribute to a healthy digestive system—so pickle away!

Visit our website (www.haggen.com) for more pickling options or pick up recipe cards at your nearest Haggen store.

Pickled Dilly Beans or Asparagus 1 clove garlic 1/4 tsp red pepper flakes 1/4 tsp salt 1 tsp dill (fresh or seeds) 1 tsp mustard seed

1/2 tsp peppercorns 20 sprigs of fresh asparagus 2 lbs beans 1 cup water 1 cup vinegar

In each jar, put garlic, red pepper flakes to taste, sea salt, dill, mustard seeds, and peppercorns. Place asparagus or beans gently into each jar, cut to fit. Heat equal parts water and vinegar, calculating the amount you need based on the size of your jars. Once hot, pour over asparagus or beans. Let cool on the counter with lid open, then place in the refrigerator with the lid closed. The best results are prepared 48 hours before serving. The asparagus or beans will keep in the refrigerator for 4 weeks.

Lime-Infused Pickled Red Onions 2 medium red onions, sliced to desired thickness (onions shown are 1/8" thick) 2–3 slices of lime, paper thin 3/4 cup white wine vinegar 1/4 cup white vinegar 2 Tbsp sugar 1 tsp salt 1 tsp peppercorn 1 tsp whole coriander 1/4 cup fresh lime juice 1/2 cup water

Boil 4 cups of water, then carefully place onions in hot water making sure to submerge them for about 30 seconds. Pour into a colander to drain. Transfer the limes and onions to jars. Fill to the top of the jar, do not pack tight.

Combine vinegar, sugar, salt, peppercorns, and coriander seeds in medium pan. Cook on high, stirring for about 3 minutes, making sure that sugar and salt dissolve. Add fresh lime juice. Pour hot solution over onions and lime. Add water if needed to fill each jar. Cover; allow to cool before placing in the refrigerator. These can be eaten right away. The onions will keep in the refrigerator for 5 to 7 days.

August 2016 | www.haggen.com

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You say tomato, we say

heirloom tomato Brandywine Yellow

gazpacho recipe by haggen chef Bryan available in-store or online at www.haggen.com/recipes

Whether you prefer a fine Brandywine or an

eye-catching Green Zebra, our heirloom tomato varieties will turn your summer dinner into a culinary masterpiece.

Heirlooms, known for their open pollination and seed-saving abilities, have grown in popularity due in part to their sweeter and richer flavor. Slice ‘em up and pair with a soft mozzarella or toss in a salad for a sweet taste of summer.

Brandywine Cherokee purple

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Haggen Northwest Fresh | August 2016

Photo credit: Katheryn Moran Photography

Tuscan Chicken Panzanella Dressing 1/2 cup white wine vinegar 1/2 cup olive oil 1 Tbsp Dijon mustard 2 cloves garlic, minced 1 tsp oregano, chopped salt and pepper, to taste

Salad 1 loaf ciabatta, cubed 2 Tbsp olive oil 4 Mary’s chicken breasts 1 pint cherry tomatoes, sliced salad greens

For dressing, whisk together vinegar, oil, mustard, garlic and oregano. Add salt and pepper to taste.

Season chicken with salt and pepper and grill for 10 to 12 minutes or until the cooking thermometer registers 165° F. Brush bread with olive oil and grill until golden brown. Cut chicken into bite size pieces.

In bowl toss chicken, salad greens, tomatoes and bread. Add dressing and toss well.

Photo credit: Katheryn Moran Photography

MARY’S CHICKEN: LIKE GRANDMA USED TO Raise THE OLD-FASHIONED WAY

Mary’s Chicken comes from Pitman Family Farms, a third-generation family ranch that raises free-range, organic, air-chilled and non-GMO poultry. These are chickens raised the old-fashioned way, without confining cages, antibiotics, or growth hormones. The chickens are fed a vegetarian diet, free of GMOs and gluten, for their health and yours.

WHO IS MARY?

Mary’s father-in-law, Don, founded the farm, and she and her husband continued the family tradition. Mary’s name is on the chickens because of her dedication to serving her own family only the best, all-natural foods.

She spent decades studying nutrition and reading labels to preserve her family’s health. Today, Mary and Rick’s son David runs the company, ensuring that every chicken meets the strict standards that Mary established.

The result? A difference you can see and taste: real chicken flavor, natural juices, crispier skin after cooking, and more tender meat. Not to mention, conservation of 30,000 gallons of chlorinated water per day!

ALL THE TRIMMINGS

Mary’s is the first ranch in the industry to become verified GMO-free by the Non-GMO Project. Mary’s participates in the 5-Step Animal Welfare Rating Standards Program with Global Animal Partnership, earning the first “5” rating in the country for its California Bronze chicken.

We’re proud to offer the entire line of Mary’s Chicken at your Haggen store.

The Pitman Family

THE AIR-CHILLED DIFFERENCE

Conventional chicken is chilled in a chlorinated ice water bath. In contrast, Mary’s Chicken is air-chilled, which helps inhibit the spread of bacteria among the chickens and prevents the meat from absorbing extra water.

August 2016 | www.haggen.com

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Mini Cheese Tray

It’s the perfect way to sample a smörgåsbord of artisan cheeses and candied nuts on the go. Throw a bottle of wine into your picnic basket and you’ve got a fine dining experience in no time.

Antipasto Sampler

Thinly sliced to perfection, our delectable antipasto salami and prosciutto add a little elegance to any picnic. Try them with an assortment of local cheese or wrapped around summer melons.

Cashew

Our own ha fills this qu Wrapped u yellow onio cheese—p the perfect

Parmesan cheese whisps A delicious gluten-free and wheat-free snack on the go.

New

Straigh muffule premiu Di Luss and pic 8

Haggen Northwest Fresh | August 2016

Camembert

A creamy, earthy, soft surfaceripened cow’s milk with a bloomy rind best enjoyed outdoors.

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w Chicken Wrap

andmade cashew chicken salad uick and easy on-the-go lunch. up with crunchy celery, cashews, ons and a smear of cream plus it’s loaded with protein for t post-hike snack.

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Take a hike

Load up for your next adventure with local items that are easy to pack and store.

Picnic Orleans Ham Muffuletta

ht out of the French Quarter, this etta is a zesty sandwich loaded with um Di Lusso Black Forest Ham, all natural so Provolone, and topped with an olive ckled vegetable salad.

Photo credit: Katheryn Moran Photography

perfect

1 Erin Baker’s granola 2 Hempler’s pepperoni sticks 3 Kombucha Town canned kombucha 4 Fat Man Candy chocolate bark tin 5 Liberty Bottleworks 6 U•Konserve Stainless Steel bento boxes Bellingham, WA Ferndale, WA

Bellingham, WA Beaverton, OR

Union Gap, WA

August 2016 | www.haggen.com

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peach Perfect

Tree ripened a hand picked

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | August 2016

The best tasting, sweetest peaches

you’ll ever eat come from Pence Orchards, a fourth-generation family farm in Wapato, Washington. Expert packers hand-pick them when they’re perfectly tree-ripened and ready to eat. Pence peaches are only brought to our stores once their sugar content reaches at least 13% on the Brix scale, giving each peach mouth-watering sweetness and juice that runs off your chin. Enjoy this summertime favorite fresh or try them on the grill for a perfect warm weather dessert–only available for a limited time!

Bert Pence, Pence Orchards

Our brix level standards are

13–18

brix sweetness scale

17–18 Delicious to an unbelievable degree 15–16 Sweeter and juicer than you ever thought possible 13–14 Picked at peak ripeness, perfectly sweet and flavorful 11–12 Average sweetness and flavor, but inconsistent at times 7–10 Not properly ripened, not recommended for ample enjoyment High Brix is your proof of sweetness

Grilled Peaches 4 peaches 2 Tbsp melted butter

Heat grill to medium-low.

Halve and pit peaches and brush both sides with butter.

Place peaches on the grill and cover until charred and softened (about 4-5 minutes per side).

Serve with ice cream and pecans for a sweet treat or slice and toss with arugula, goat cheese and balsamic vinaigrette for a fresh summer salad.

Peach Crumble

1 1/4 cups all-purpose flour 1/4 cup sugar 1 tsp cinnamon 2/3 cup butter 8 peaches, peeled and cut into bite-size pieces 2 Tbsp confectioners’ sugar 1 lemon, juiced 4 tsp peach liqueur, optional Heat the oven to 400° F. Add the flour, sugar, cinnamon, and butter to a large mixing bowl. Combine together with a fork or by hand to form large crumbs.

In another bowl, combine the peaches, confectioners’ sugar, lemon juice, and liqueur. Place the mixture into a greased baking dish and top with the crumbs.

Bake for 25-30 minutes.

June 2016 | www.haggen.com

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— Field Guide to —

Fresh Peppers

Chile peppers have been cultivated all over the world for centuries, resulting in a wide variety of species with different shapes, colors, flavors, and, of course, heat levels. Here are some varieties you may find in the produce section at Haggen. When choosing your fresh peppers, they should be firm, glossy and smooth, except for the jalapeño which may have cracks near the stem. All other varieties should be blemish-free.

Bell Serrano

sweet mini

jalapeño

habanero

Anaheim poblano Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | August 2016

Bell

Sweet. Green peppers are harvested before fully ripened and when fully ripened you have a red bell pepper. These varieties have been bred to ripen into a rainbow of colors (orange and yellow).

They are crunchy, juicy peppers that are great for eating raw on salads, sautéing, or roasting.

sweet mini

Sweet. Mini peppers are colorful, crisp peppers that are one third of the size of a regular bell pepper. These playful peppers make delicious sweet-tasting appetizers.

Anaheim

Mild. Known as the California or long green chile this chile is sweet and crisp.

Usually Anaheims are roasted and peeled before being added to salsas and sauces.

They’re also great for chiles rellenos and delicious in stir fries.

Jalapeño

Medium hot. The popularity of Tex-Mex foods owes its reverence to the jalapeño.

An all-purpose chile that adds heat ranging from mild to potent to salsas and guacamoles, jalapeños can be added raw.

The dried, smoked red (ripe) jalapeños are called chipotles.

Poblano

Mild to medium hot. The thick flesh of a poblano is ideal for chiles rellenos.

Poblanos have a nice amount of heat with earthy, savory flavors. When dried, a poblano becomes an ancho, from this form, it is often ground into a powder used as flavoring in various dishes.

Serrano

Very hot. This pepper can be a bit hotter than a jalapeño. Serranos are green (unripe) or red (ripe). The flavor has a sharpness that cuts the richness of guacamole. A red serrano has a sweeter heat—great in curries and chili.

Habanero Hatch

Mild-medium hot. No other chile is prized more than this variety grown in Hatch, New Mexico. The intense day time heat and cool nights result in a uniquely flavored chile with a nice blend of mild heat. Stuffed or roasted, this chile will give any dish a punch. But don’t stop there; try them in soups, salads or sandwiches, too.

Very, very hot. This is one of the most popular peppers in the Caribbean and one of the world’s hottest chiles. It’s used in jerk marinades and hot sauces.

Charles Smith

Cheese-Stuffed Grilled Peppers 8 oz ricotta cheese 8 oz cream cheese, room temperature 1/2 cup BelGioioso Parmesan cheese, grated kosher salt, to taste freshly ground black pepper, to taste 4 Anaheim or Hatch chili peppers 4 sweet mini peppers 4 poblano chiles Extra-virgin olive oil, for rubbing In a medium bowl, blend the ricotta with the cream cheese and Parmesan. Season with salt and pepper.

Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds.

Kung Fu Girl Riesling

Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

Enjoy your peppers with a glass of refreshing Kung Fu Girl Riesling. This wine pairs nicely with spicy dishes.

Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Tasting Notes: White stone fruit, white peach, apricot, cool and delicious. Think Fuji apple, shiro plum, lime leaves.

Focused on a mineral finish. Kung Fu Girl—too pure!

August 2016 | www.haggen.com

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Raise your glass to

Washington wine August is Washington Wine Month

When it comes to local wine, we’re darn proud of the wineries and vineyards that take advantage of the unique terroir that makes up Washington State.

So when Washington Wine Month comes around each August, we can’t wait to indulge in all the amazing varietals that call Washington home.

Boomtown Pinot Gris

A crisp, refreshing white with notes of pink apple hailing from beautiful Walla Walla, Boomtown

by Dusted Valleys is the perfect addition to a warm summer dinner spent outside.

Pair with wild, Alaska salmon grilled to perfection with a squeeze of lemon.

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Haggen Northwest Fresh | August 2016

Gravel Bar Red Blend

Gravel Bar Red Blend is a full-bodied red with vibrant flavors of dried cherries, plum, toffee, chocolate and vanilla, grown in Washington’s fertile Columbia Valley.

Pair with a Double R Ranch gourmet burger atop a soft, flaky bakery bun.

fun facts:

222,000 tons of grapes harvested in 2015

(112,800 tons of reds, 109,200 tons of whites)

TOP 3 grape varieties for 2015: Cabernet

Sauvignon 47,400 tons, Riesling 44,100 tons, Chardonnay 42,000 tons

890+ Washington wineries in 2015

Independent Producers Chardonnay

As close to a Chablisstyle white as you can find grown on the West Coast, this chardonnay is a true definition of terroir winemaking created out of Dionysus Vineyard.

Pair with freshly caught Dungeness crab and ample amounts of butter for dipping.

It’s a wrap on

lunchbox blues

Indulge in the Chicken Caesar wrap with rotisserie chicken, Asiago cheese, capers and Caesar dressing. Dig into a Thai Vegetable Hummus wrap with rainbow carrot slaw, garlic hummus, baby kale and Thai dressing. Or enjoy the Italian Tuna wrap with albacore, Kalamata olives, red onion, feta and mixed greens in our house vinaigrette.

NEW at Haggen

Hayden Valley Foods

Probiotic Trail Mixes

Hit the trail with a fruit and nut blend that supports a healthy digestion with no trans fat. Our new Hayden Valley Foods Probiotic Trail Mixes are loaded with beneficial bacteria and yeasts that stimulate a healthy gut.

Try all 5 tasty blends in our bulk department!

EPIC

Hunt & Harvest Beef Jerky trail Mixes

By combining 100% grass-fed, organic beef jerky with berries, nuts and seeds, EPIC Mixes create a delicious animal and plant based superfood fit for a caveman. With a heaping serving of protein, low sugar, gluten free, and soy and dairy free, you’ll be able to keep your momentum on the trail all day long.

August 2016 | www.haggen.com

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Celebrate

national lemonade day

with flowers August 20 marks National Lemonade Day and Haggen is celebrating with beautiful lemon yellow-themed floral arrangements. Capture the vitality of the bright summer essence of lemons– found in yellow chrysanthemums, the lemony aroma of the lemon cypress plant, and summer’s pride and joy, the sunflower–before fall ushers in cooler temperatures and seasonal changes. It’s lemonade season—refresh, beautifully!

©2016 Haggen