Haggen Northwest Fresh Fall 2017

Summer/Fall 2017 FREE

Northwest

just bowl with it page 14–15

Build a bowl with fresh local produce

Hatch Chile peppers page 18–19

Get them while they’re hot

preserve summer page 20–21 Jams, chutneys and butters to stretch the taste of summer even further

happy camper page 2–3

Upgrade your camping food to gourmet glamping entrées

Summer in the Northwest wouldn’t be complete without an adventure into the great outdoors and a night under the stars. But getting back to our primal roots doesn’t mean we have to eat like cavemen.

With a little prep work, you can upgrade your go-to camping meals from basic hot dogs to gourmet glamping entrées.

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

Get the recipe for these

South of the (Canadian) border breakfast burritos at www.haggen.com/recipes

Grab & Go Camping Goodies No time to prep at home? Grab our favorite provisions from Haggen to keep you fed and full of energy for the whole trip.

y

Tony’s Wild Smoked Sockeye Salmon

PHOTOGRAPHER:

Easily packable! Pair with crackers and cream cheese for a gourmet snack.

katherynmoranphotography.com ©2017 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.

Fishpeople Dinner Packs

Healthy, sustainable meals ready to heat and eat.

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Haggen Northwest Fresh | Summer/Fall 2017

SunRidge Energy Chew Find these delicious packable snacks in our bulk department.

Bavarian Meats Landjaeger

Great protein source to keep you going in the wild.

GOURMET CAMPFIRE MENU Smoked Salmon & Goat Cheese Pasta Foil Pack Serves 6 Olive oil 1 lb whole grain spaghetti 4 oz Laura Chenel’s Chabis noodles goat cheese 1 cup smoked salmon, chopped 1 lemon, cut into six wedges 6 Roma tomatoes, chopped Salt and pepper, to taste 1 cup fresh basil, chopped Aluminum foil 3 cloves garlic, finely chopped At home prep and assembly: Cook spaghetti as directions specify. Cut 12 8"x12" pieces of aluminum foil. In bowl, toss cooked pasta with smoked salmon, tomatoes, basil, garlic and a drizzle of oil olive until well combined.

Place 1/6 of the noodle mixture in the center of cut piece of aluminum foil. Spoon a couple teaspoons of goat cheese on top of mixture. Squeeze lemon wedge on top before adding to the packet.

Season with salt and pepper. Place another piece of foil on top of mixture and roll up edges to secure pasta inside. Repeat five more times with remaining pasta. Store foil packets in an airtight container in refrigerator or ice chest until ready to cook.

Campfire cooking: Place a grill over hot coals. Place pasta packs on top of grill and cook for 5-10 minutes, shaking packets halfway through. Check them often since cook time can vary depending on the heat level of your campfire. Remove from heat when cheese is melty and pasta is warmed through. Serve immediately.

Dutch Oven Blueberry Peach Cobbler 3 pints blueberries 4 peaches, pitted and chopped 1/4 cup + 2 Tbsp sugar 2 Tbsp cornstarch 1-1/2 tsp ground cinnamon Pinch of salt 2-1/3 cup baking mix Large Dutch oven or cast iron skillet Butter or cooking spray Whipped cream (optional) At home prep and assembly: In a large resealable, airtight container, combine fruit, 1/4 cup of sugar, cornstarch, cinnamon and salt. Shake until well coated.

Campfire cooking: Place a grill over hot coals.

Grease Dutch oven and add fruit mixture.

Combine baking mix and water as directed and knead until completely combined. Spoon dollops of biscuit topping on top of fruit. Sprinkle with 2 Tbsp of sugar. Cover with foil or Dutch oven lid and cook until biscuits are no longer doughy and fruit is bubbling, about 50 minutes.

Let cool for 20 minutes before serving. Garnish with a dollop of whipped cream if desired.

Summer/Fall 2017 | www.haggen.com

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Whole Wheat

Typically with double the protein and fiber of white pasta, it’s a hearty alternative

organic brown rice

Easy to cook whole grain pasta with great texture and no gluten or wheat

Spinach

Striking green color, with a few added vitamins and hint of veggie flavor

quinoa

Loaded with protein, this one has great pasta texture with none of the gluten

Tomato

Infuse tomato flavor into your pasta dish with this lovely, orangey-red noodle

Rice & Corn

The corn makes standard rice noodles a little more toothsome and sweet

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Potato

Light dumplings made with potatoes, egg yolk and flour

Organic durum semolina Higher protein and gluten content than other types of wheat

The future of pasta is now

If there’s one thing we can all agree on, it’s that pasta is delicious.

While traditional noodles may not suit every dietary plan, we’re happy to remind you that we live in the future, and there are new, creative alternatives for everyone! There are gluten-free noodles, vegetablebased pasta, and if none of those work for you, try roasted spaghetti squash or spiralized zucchini. At Haggen there is a noodle for you!

Lemon Pasta

with Shrimp, Tomatoes and Spinach

8 oz dry spaghetti or fettuccini 1 Tbsp canola oil 2 Tbsp olive oil 2 Tbsp butter 1-1/2 lbs shrimp, peeled and deveined Salt and fresh pepper, to taste

1 clove garlic, crushed 1-1/2 cups cherry tomatoes, halved 1/4 cup white wine 4 cups spinach, packed 2 Tbsp Spice Hut blend, Luigi’s Italiano 1 lemon, zest grated and juiced

In a large pot, cook pasta according to package instructions. Drain well and lightly toss with 1 tablespoon canola oil. Let cool on a tray. Set aside.

In medium sized pan heat 1 tablespoon olive oil and 1 tablespoon butter on high heat. Season shrimp with salt and pepper and sauté shrimp for 1 to 2 minutes on each side. Remove shrimp from pan and set aside. Add the rest of the olive oil and butter, then add in garlic and cook for 1 to 2 minutes until golden. Add tomatoes and sauté for 1 to 2 minutes. Add wine and cook for 1 minute or until almost dry in the pan. Add spinach and shrimp and cook for 30 seconds then add pasta, Luigi’s Italiano spice mix, lemon zest and juice.

Season with salt and pepper, then toss gently. Heat until warm and serve.

Summer/Fall 2017 | www.haggen.com

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Indulge

in this season’s bounty It’s the height of the season of our local bounty as our produce department overflows with fresh, crisp veggies grown right here in the farmlands that surround our community. Pick up a bunch of locally-grown golden beets and they may have been grown by Skagit Valley organic farmers Ray De Vries and Tim Terpstra. Bite into a juicy, plump organic tomato and the undeniable freshness and flavor is probably thanks to the hard work and dedication of Harmon Walker of Pride of Umpqua. We source from over 60 organic farms in Washington and Oregon.

What’s In Season Right Now

eggplants

Leeks

gold & Red Beets Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

tomatoes

meet our Growers

Pride of Umpqua Roseburg, Oregon

Harmon Walker started out as a real estate man in his younger years, but found his true calling in farming years ago. He and his wife, Noreane, grow a variety of superior fruits and vegetables. Their organic heirloom tomatoes and mixed medley cherry tomatoes are some of their most impressive crops, for their juicy flavor. Harmon grows all his plants from seed that he personally hand-selects from the biggest, best-tasting tomatoes each year. They grow their crops organically simply because they feel it’s the right thing to do and they’ve been certified organic since 1998. It’s the Walkers’ passion that truly is the Pride of Umpqua.

Harmon Walker

s

Tim Terpstra & Ray De Vrie

Ralph’s Greenhouse

Mount Vernon, Washington

Tim Terpstra and Ray De Vries spend their days in the vast open fields of Skagit Valley tending to the row crops and greenhouses that make up Ralph’s Greenhouse.

Thanks to thousands of years of river deposits and flooding from the Skagit River, this delta soil is acclaimed for being among the top 2% of agriculturally productive soils in the world— perfect for growing a variety of Ralph’s Greenhouse organic vegetables.

Ray, who took over the farm from his dad, Ralph, has always grown their family’s vegetables organically because, well frankly, “I didn’t know there was any other way to grow it” as Ray put it. Ralph’s Greenhouse puts a high importance on ensuring there is year-round employment at a livable wage for their workers. This time of year, everyone on the farm is busy harvesting crops and pursuing their shared passion for growing healthy, delicious organic food for their community.

carrots fennel

spinach Summer/Fall 2017 | www.haggen.com

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A Bird in the pan

There’s a reason that whole, roasted chicken is a reliable, go-to dish for so many of us. It’s a simple, one-pan entrée that’s convenient, delicious and easy on the pocketbook. Add some fresh, seasonal veggies to the pan and you’ll have a complete meal ready to serve with minimal effort. Keep it interesting by varying the vegetables and seasonings, and it’ll feel fresh and new every time.

Of course, better chicken makes a better meal, so make sure you start with a high-quality, bird like Mary’s Organic Air-Chilled Chicken, or local Ranger Free-Range Chicken. The flavor is superb, the meat is juicier, and your go-to weeknight dinner will quickly become a family favorite.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Haggen Chef Bryan Weener

Herbed Roasted Chicken

1 whole chicken, 4-5 lbs 2 Tbsp olive oil 1 handful fresh thyme, rosemary, parsley or dill, chopped Salt and fresh pepper 1-1/2 Tbsp olive oil 1-1/2 lbs diced vegetables like potatoes, carrots, asparagus or onion Let chicken stand at room temperature for 30 minutes. Remove giblets from cavity. Rinse chicken with cold water and pat dry.

Preheat oven to 450°. Brush chicken with oil. Sprinkle herbs, salt and pepper over entire chicken. Tie legs with twine and tuck wings beneath the body. Place in a rimmed baking dish.

Toss vegetables with olive oil. Add salt and pepper to taste. Place vegetables around chicken. Reduce heat to 350°. Roast for 60 minutes, then insert a thermometer in the breast. When thermometer reads 165°, remove chicken from oven and let sit for 30 minutes prior to serving.

Summer/Fall 2017 | www.haggen.com

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An apple a day Thanks to international shipping and cold storage, we tend to think of apples as a year-round treat. But here in the Northwest, we know that nothing compares to a fresh, peak-of-the-season Washington-grown apple! Opals, Fujis, Cameos, Honeycrisps, Granny Smiths…the selection in our produce department can be overwhelming if you aren’t sure what you’re looking for. This fall, take some time to get to know your favorite homegrown tree fruit so that you’re armed with a wealth of apple knowledge when you hit the store, and go home with the perfect apples for your pies, sauces and lunch boxes!

How to select the best apple

Type: Look for one that we’ve recommended as best for eating out of hand. This is half the battle, as these apple varieties are bred for crispness!

Condition: Avoid bruises, cuts and blemishes. You want the skin to be taut, firm and smooth. Save the bruised ones for cooking—they’re sweeter!

Heft: Choose the apples that are heaviest for their size. Heavier apples have more juice inside their cells.

best for

fresh eating

Honeycrisp, Opal, Pink Lady, Gala, Cameo, Fuji, Braeburn

best for baking

Braeburn, Granny Smith, Honeycrisp

best for

salads & slaws

Jonagold, Golden Delicious, Granny Smith, Opal

best for

cider & Juice

Red Delicious, Gravenstein, Honeycrisp

best for

sauces & spreads Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Golden Delicious, Gravenstein

meet our Growers BelleWood Acres

If you’ve ever visited BelleWood Acres in the fall, you know the joy of plucking a ripe apple from the tree and eating it, juice Dorie & John Belisle dripping down your chin right there in the orchard. Haggen is lucky to feature the best of BelleWood’s honeycrisp crop—the next-best thing to being in the orchard!

John and Dorie Belisle have been running the farm since 1996, and now have over 20 different apple varieties growing on-site. And they have cleverly expanded their production to include dried apples, distilled fruit spirits, apple cider vinegar and other logical tie-ins—most of which are available at Haggen!

Broetje Orchards

Near the confluence of the Snake and Columbia rivers, an unlikely oasis stands out amid the bronze hillsides—Broetje Orchards, the source of our unbelievably delicious Opal Apples. A favorite for school lunch because they don’t turn brown after slicing, these Cheryl & Ralph perfectly sweet, slightly tart gems are a delight in recipes or just eaten out of hand. Ralph and Cheryl Broetje grow over 17 different apple varieties, along with cherries and pears, and while the size of the farm has grown over the years, the heart behind it is the same as it was when it was founded in 1967.

Stemilt Orchards

Since 1964, our friends at Stemilt have been supplying the Northwest with some of the region’s very best cherries, apples, pears and stone fruit.

Stemilt has always been an innovator, creating unique new apple varieties and pioneering Stemilt Orchards sustainable, organic techniques on a large scale back in the ’80s.

The apples are hand-harvested when they reach the peak of ripeness, then packed and shipped to eager outlets all over the world including Haggen. As one of the closest grocers to Stemilt, you can always be sure that your fruit is fresh and tree-ripe.

(Woodinville Whiskey)

Maple-Apple Pork Chops

2 cups Golden Delicious or Gravenstein apples, thinly sliced 1 Tbsp oil 4 boneless pork chops Salt and pepper to taste 1/2 cup vegetable broth

1/2 cup Woodinville Whiskey maple syrup 1 Tbsp mustard 2 Tbsp apple cider 2 Tbsp white wine 1 tsp fresh thyme 1 tsp fresh parsley

Preheat oven to 400°.

Preheat a rimmed baking sheet in oven. Arrange apples in a single layer on sheet and bake for 10 to 15 minutes until apples are browned. Set aside.

Heat oil in large cast-iron skillet over medium-high heat.

Sprinkle salt and pepper over pork and add to pan; cook for 3 minutes on each side. Remove pork from pan.

Add remaining ingredients to pan, stirring with a whisk. Cook for 4 minutes, stirring occasionally.

Add apples and spoon sauce over pork chops, turning to coat. Garnish with thyme.

Haggen Chef Bryan Weener

Summer/Fall 2017 | www.haggen.com

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Hatch Chile goat cheese dip recipe online*

chili lime butter

recipe online*

New! plant-based

beyond meat burgers

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

watermelon with feta and pickled onions recipe online*

Dill NAPA CABBAGE SLAW recipe online*

Grilled salmon

*For Chef Bryan’s recipes go to www.haggen.com/recipes

LICENSED TO GRILL

BBQ chicken

Late summer in the Northwest means that barbecue season is HOT! There’s no better time to have a gathering with all of your favorite people, and all of their favorite foods. Grill them a selection of delicious entrées like fresh salmon, chicken wings, juicy burgers and smoky ribs. Make sure to grab some plantbased Beyond Meat burgers in our meat department and fresh corn for your vegetarian friends, too. Whip up some cool salads to make it a complete meal— we recommend refreshing Watermelon with Feta and Pickled Onions and crisp Dill Napa Cabbage Slaw—and finish off the menu with sweet grilled peaches.

It really is the most wonderful time of the year.

Summer/Fall 2017 | www.haggen.com

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eggy Bo

w

l Fried Egg Quinoa Curry Red Onions Shiitake Mushrooms Baby Kale Green Onion Radishes Sriracha Sauce

Just bowl with it

Healthy, convenient, and fun to build, these bowls take advantage of our fresh local produce at its peak! As we transition from summer into early fall, our Northwest farmers are harvesting some of our best local crops—from basil and beans to kale and cabbage. Enjoy a cool, fresh and filling meal featuring ingredients from around here using our recipes, or create your own new favorite.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

P o ke

l w Bo

Shoyu Ahi Poke Tuna (in our seafood department) Brown Rice Fresh Dill Fresh Basil Edamame Mango Cucumber Lime Avocado Dressing: Litehouse Toasted Sesame Ginger

zo od

le l Bow Zucchini Spirals Pan Fried Tofu Shredded Cabbage Red Onion Red Pepper Chili Flakes Fresh Cilantro Jalapeño Dressing: Marie’s Mango Chardonnay Vinaigrette Summer/Fall 2017 | www.haggen.com

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–Be your own–

sandwich boss Is there any other food so perfect, so versatile, so delicious as a well-made sandwich? Elevate your ordinary lunch into a crave-worthy work of art with a few exceptional ingredients, like Lummi Island Wild tuna, Haggen cage-free eggs, Twin Sisters Whatcom Blue Cheese, and Di Lusso’s mouthwatering selection of premium deli meats, including beef bologna, applewood smoked chicken, and tender, slowcooked, deluxe ham.

Lummi Island Wild Tuna Sandwich

2 cans Lummi Island Wild Tuna, drained 1/2 cup Best Foods mayonnaise 1/2 cup celery, chopped 1/2 cup apple, chopped 1 Tbsp dill Salt and fresh pepper to taste 1 red pepper, sliced and grilled Baby spinach 8 slices Haggen Bakery focaccia bread

Egg Salad & Radish Sandwich

6 Haggen cage-free eggs, hard boiled, peeled 1/4 cup Best Foods mayonnaise 1/2 cup finely chopped celery 1 Tbsp fresh parsley, chopped 1 Tbsp fresh chives, chopped 1 Tbsp almonds, chopped 1 Tbsp yellow mustard Salt and fresh pepper to taste 8 slices Haggen artisan wheat bread 4 lettuce leaves 4 radishes, sliced In a small bowl chop eggs with a fork. Mix in mayonnaise, celery, herbs, almonds and mustard. Add salt and pepper to taste. Cover and refrigerate to blend flavors. Serve on wheat bread with lettuce leaves and radishes.

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Haggen Northwest Fresh | Summer/Fall 2017

Di Lusso Applewood Smoked Chicken Sandwich Featuring Di Lusso’s all-natural, premium deli meats:

Di Lusso applewood smoked chicken Di Lusso cranberry honey mustard Lettuce, tomato, cucumber, red onion Haggen Bakery bread

In a medium bowl, mix tuna, mayonnaise, celery, apple and dill. Add salt and pepper to taste. Heat oil in a skillet over medium-high heat. Add peppers and sauté until browned.

Spread tuna on focaccia bread with spinach and grilled peppers.

Prosciutto and blue cheese Sandwich

Pairing authentic Italian prosciutto with creamy local blue cheese: Principe Prosciutto Honeycrisp apple, sliced Twin Sisters Creamery Whatcom Blue Lettuce Haggen Bakery bread

NEW at Haggen

Calypso

Lemonade and limeades— simply refreshing! Each Calypso is made with real sugar, real fruit bits and served in high-quality custom glass bottles.

Need a change in your drink routine? We’ve added more than 350 new items to our beverage aisle, so you can discover your new favorite! From fizzy to fruity, healthy to indulgent, our new selections will please your palate and keep beverage boredom at bay.

Polar Seltzer

The perfect seltzer— no calories, sweeteners, sodium, caffeine or carbs. A guilt-free thirst-quencher.

Haggen Fresh Baked Sandwich loaves Haggen’s fresh loaves are crafted from scratch by our expert bakers. Available in Sprouted Grain, Sourdough, Cascade White and 100% Whole Wheat.

Joe’s Tea

Made in small batches with the highest quality ingredients. Their products explode with flavor and leave you with one thought: more!

Blue Sky Soda

Blue Sky is simple, delicious and refreshing.

Flavored by nature, sweetened with pure cane sugar and always free of caffeine.

Bai Bubbles

Bai Bubbles are flavor infused with antioxidants for a carbonated twist.

Like bubbles, they’re light—only 5 calories and 1 gram of sugar, with no artificial sweeteners.

HERE MADE RIGHT

AlwayS fresH

Photo credit: Katheryn Moran Photography

Summer/Fall 2017 | www.haggen.com

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Hatch at Haggen

We look forward to fresh Hatch chile season every fall, eager to roast, devour, and repeat. We can’t seem to get enough of these hot little beauties, and this year you’ll find them infused in products throughout your Haggen store.

Stubb’s Hatch Chile Cookin’ Sauce

Henning’s Hatch Pepper Cheddar

Hatch chiles meet garlic and lime for a hit of heat on chicken, pork or beef

A smooth, creamy cheese dotted with authentic Hatch chiles for a mild pepper flavor

Hatch Chile crab cakes

Hatch Chile loaf cake

Made by hand in your store, these ready-to-cook cakes are fresh and filling

Sweet meets spicy in the ultimate match up—chiles and cake!

IN OUR CONDIMENT AISLE

IN OUR SEAFOOD DEPARTMENT

IN OUR DELI

IN OUR BAKERY

HATCH CHILE PEPPERS

Hatch Chile Pepper Cheddar Bratwurst

IN OUR MEAT DEPARTMENT

Haggen’s classic cheddar brat gets a new twist with Hatch chiles

Hatch Chile Turkey Havarti Sandwich IN OUR DELI

Hatch Chile Dip

Creamy Havarti cheese, Di Lusso pepper turkey and our roasted Hatch chile caramelized onion spread

This dip, featuring roasted chiles and caramelized onions, is great with chips, crackers and veggies

IN OUR DELI

Hatch Chile Melon Salad IN OUR DELI

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Fresh melons, tangy pineapple and crisp jicama provide the perfect complement to the smolder of Hatch chiles

The unique soil and growing conditions of New Mexico’s Hatch Valley have nurtured the cultivation of the celebrated Hatch chile for over 130 years. The unique combination of the Southwest’s hot sun, rich soils and lush waters of the Rio Grande have been nurturing Hatch chiles cultivating a flavor unlike any other.

These precious peppers, available in mild or hot spice levels, are only here for a short time each year. We’ll be roasting them fresh in store August through September so check the roasting schedule on our website at www. haggen.com/hatchroast to see when our roaster will be rolling into your local Haggen store.

Roasted chiles freeze well too so, if it’s yearround heat you’re looking for, be sure pick up enough to satisfy all year.

While typically enjoyed roasted, Hatch chiles can also be grilled, stuffed or incorporated into your favorite recipe. And with as much vitamin C as six oranges, you can enjoy these slightly spicy peppers along with their health benefits in an array of dishes throughout this much anticipated Hatch season.

seRrano jalaPeñO Hatch AnaheiM

pepper types

Find out when our Hatch chile roaster will be at your store! www.haggen.com/hatchroast

freedomNcheezits

How do you Hatch?

tacocat haggen4life

Post your Hatch chile photos and you could win!

Share a photo on Instagram of how you Hatch between August 8-29 and you could win a $100 Haggen gift card. Just tag @haggenfood with #HowDoYouHatch and you’re entered for a chance to win.

18 likes 34 likes

ggen tacocat cheviche #HowDoYouHa

@HaggenFood

21 likes haggen4life Hatch makes the salsa

freedomNcheezits pork chops with Hatch chiles. Yummmm. #HowDoYouHatch @HaggenFood #HowDoYouHatch @HaggenFood

Summer/Fall 2017 | www.haggen.com

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Prese

m m e u r s vr e

Get the recipe for

spiced apple butter

at www.haggen.com/recipes

Bottle the flavors of summer into a jar to enjoy your favorite warm weather fruits and berries for a little longer. Whether you use a water bath canning method to keep preserves for up to a year, or just keep them in your fridge to extend their life a few more weeks, crafting recipes for jams, marmalades, chutneys and more is the perfect way to spend the last of these summer days.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Just a few pinches of lavender blossoms will help balance this sweet strawberry jam.

3 lbs fresh strawberries, rinsed, hulled and diced 1-1/2 cup sugar 3 Tbsp fresh lemon juice, strained 1-1/2 tsp dried lavender blossoms (or 1 Tbsp fresh)

(Jarred)

Fruit Guide

a

Strawberry Lavender Jam

Add strawberries and sugar to a large, non-stick saucepan and bring to a simmer, stirring frequently. Cook for 5 minutes.

Pour into a colander resting over a large bowl to allow juice to drain off. Return juice to the pan and boil over medium-high heat until syrup is reduced, about 20 minutes.

Return strawberries and any additional juice to the pan, then add lemon juice and lavender and bring to a simmer. Continue to simmer for approximately 15 minutes until desired consistency is reached. Test consistency by applying a small dab of jam onto a chilled plate and return to freezer for 1 minute. Jam should become somewhat firm but not gel. Skim foam from the top then remove from heat and stir well.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at https://www.freshpreserving.com/preservingjam-maker-recipes.html

Spiced Blueberry Chutney

A sweet compliment to any savory meat dish like duck breast or pork loin.

1/2 cup shallots, minced 1/2 Tbsp garlic, minced 1/2 orange, including rind 4 cups fresh blueberries 1/2 cup balsamic vinegar 1/3 cup dark brown sugar 1 Tbsp fresh tarragon leaves, chopped 1/2 tsp dried red pepper flakes 1/2 tsp ground cardamom 1/2 tsp salt

In large, non-stick saucepan cook shallots and garlic with a little olive oil for 1 minute over medium-high heat. Add remaining ingredients.

Reduce heat to medium low and simmer, stirring frequently, until thickened, about 50 minutes.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at https://www.freshpreserving.com/ preserving-jam-maker-recipes.html

Preserves

This is the general term for fruit suspended in a gel, and encompasses all types of canned fruit provisions.

Jellies

The most refined of the preserve family, jelly is strained to remove pulp, seeds and other sediments to create a smooth, translucent spread.

Compotes

Quite the opposite of a jelly, compote takes whole fruit and cooks it down in a sugar syrup without any added thickeners or pectin. Spices or seasonings are added, and the result is thick and chunky.

Jams

A close cousin of compote, jam is cooked down a tad farther until the fruit loses its shape. When combining multiple fruits into a jam, the concoction becomes a conserve.

Fruit Butters

Usually made with a harder, pectinrich fruit like apples, pears or pumpkin, butters are smooth, richly flavored, and highly spreadable.

Marmalades

Using citrus peel, no additional pectin is required to get marmalades to their thick consistency. Due to its slight bitter taste, it’s great for savory applications like pork roast.

Chutneys

A spicier version of traditional jam, chutney adds a contrasting depth to hearty entrĂŠes. Most are made without pectin and have a low sugar content.

Vinegar, dried fruit and spices are added to compliment savory dishes.

Summer/Fall 2017 | www.haggen.com

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New Haggen Wines

Casa di Malia Organic Prosecco VENETO, ITALY

Paired with a meal, sipped after work, or raised in a toast to a special event, sometimes a glass of wine really hits the spot. We’ve recently expanded our wine selection to include even more fantastic bottles from world-renowned wine producing regions—exclusive to Haggen! Your Haggen wine steward can help you make sure you’ve got the right bottle for the occasion, and with options at every price point, you’ll be sure to find a wine that suits your wallet and your palate.

Hoopes Napa Cabernet

Certified organic, this refreshing bubbly is bright, crisp and citrusy. Perfectly paired with appetizers and charcuterie.

Domaine Romy Pinot Noir BURGUNDY, FRANCE

NAPA VALLEY

Ideal for a backyard barbecue, this hearty red offers hints of black cherry and plum, with a touch of delicate spice.

A nice, solid wine with juicy red fruit and aromas of caramel, crème cola and ripe plum. Pairs well with hearty fall vegetables and roasted meats.

Hoopla ‘The Mutt’ Red Blend

YOUNTVILLE, CALIFORNIA

Made from a blend of grapes, this deep red elixir has intense boysenberry and cinnamon spice with notes of vanilla and brown sugar.

Liparita Yountville Cabernet NAPA VALLEY

A classic Cabernet, deep purple and layered with tannins and sweet oak, with aromas of strawberry and notes of honeyed figs and coffee.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2017

Antico Fuoco Chardonnay VENETO, ITALY

Fruity and smooth, with attractive notes of apple butter and poached pears, this sipper is rich and full-bodied.

NEW in our deli HERE MADE RIGHT

AlwayS fresH

haggen overnight oats

cheese fusions

Wella Bars

Go Umami

Fiorucci Panino

lantana hummus

Get your fiber, fruit, and protein all packed in a convenient cup. Choose from Banana Strawberry and Blueberry Cinnamon.

Snag one of these delicious baked, ready-toeat tofu bars, a satisfying, protein-rich snack.

Grab a handful of these bite-sized cheese cubes to satisfy your hunger pangs at home or on the go.

Achievement unlocked: Prosciutto-wrapped mozzarella sticks take your childhood snack to the next level.

A creamy blend of peanut butter and honey, this protein bar will give you the boost you need to start your day.

Keep your energy levels high with healthy and nourishing pretzel and hummus combo packs.

TĂ­o gazpacho

This is not your grandmother’s gazpacho. Chilled soups in an assortment of unique and refreshing flavors that can be served in cute bowls at your garden party or sipped straight from the bottle.

Choose from tempting varieties like Maiz with corn, roasted poblano and lime or Rosado with watermelon, cilantro and cayenne.

Summer/Fall 2017 | www.haggen.com

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Keep planting Summertime blooms may be fading, but it’s not time to give up on your gorgeous garden. Keep your porch, patio and garden beds bursting with color with hardy autumn flowers. Your Haggen Garden Center is in full bloom, featuring a rainbow of fall mums, sweet pansies, and ornamental kale and cabbage. And as always, the plants you find at Haggen are 100% local, raised to thrive in the Northwest.

Fall Planting Day* SATURDAY, SEPT 9

*At select Haggen stores. Visit www.haggen.com for locations and details.

Purchase locally grown garden plants to fill your container, or purchase one of ours. Our Garden Experts will plant them for you in high quality Carpinito Brothers Potting Soil. We supply the soil.

Š2017 Haggen