Haggen Northwest Fresh Fall 2018

Summer/Fall 2018 FREE

Northwest

Produce aplenty page 10–11

Whip up some delicious veggie tarts

GET NUTTY page 2–3

How to make nut butters

Beyond the jack-o-lantern page 14–15 Think outside the gourd

Wild harvest page 8–9 Serve up some local oysters

Store Locations 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 Nutty

The quintessential classic. The brown bag favorite. The time-tested kids’ choice. It’s the PB&J. We’re upgrading the traditional to-go lunch break with an easy DIY nut butter and our perfectly soft Cascade bread baked fresh in our bakery.

www.haggen.com

y PHOTOGRAPHER:

katherynmoranphotography.com ©2018 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 | Summer/Fall 2018

bakery Cascade bread The Perfect Sandwich Bread

Our Cascade white bread is our #1 selling sandwich bread. Made from scratch in our stores using the same recipe as our famous French bread, these slices can hold even the heftiest of sandwiches while staying wonderfully soft and fluffy. Try our other sandwich bread varieties including sourdough, sprouted grain and honey whole wheat.

( How to Make )

Nut Butter

Making nut butter at home is surprisingly simple and requires only 1-3 ingredients, depending on how creative you want to get.

Choose from a variety of raw, organic nut options in our bulk department.

Choose a base

Raw, organic almonds, walnuts, hazelnuts, cashews, pecans, or sunflower seeds

Roast ‘em up

Preheat oven to 350°F. Spread your chosen nuts on roasting pan and roast for 8-12 minutes or until slightly golden.

Blend it well

Add roasted nuts to food processor and blend, scraping down sides occasionally until a butter forms. This can take up to 10-15 minutes, so be patient.

Add it in

Once creamy, add salt or any additions of your choosing: vanilla extract, hemp seeds, flax seeds, chia seeds, dark chocolate, cinnamon or coconut are just a few ideas.

Store it

Pour into glass jars or containers and store in the fridge for up to 3 weeks.

Photo credit: Katheryn Moran Photography

Summer/Fall 2018 | www.haggen.com

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Party Pepper

The crisp snap of a juicy, sweet bell pepper is delightful all on its own, but as party food— stuffed with Hempler’s bacon and melty cheese, or layered in a creamy dip with roasted corn— you’ll find a new level of pepper perfection. This is the peak of the US-grown pepper season, and you can have your fill of yellow, orange, red, and green, full-size or mini. And don’t forget the spicier cousins—Hatch, jalapeño, serrano, habañero and more—to kick your party dips, casseroles and salsa up a notch.

Roasted Corn and Pepper Dip

3 ears of corn, husked 1 Tbsp olive oil 1 red pepper, chopped 1 Hatch chile pepper, chopped 1/2 tsp smoked paprika 1/2 tsp chili powder 1/2 tsp cumin Salt and pepper to taste 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup Parmesan cheese, shredded 1/2 cup Monterey Jack cheese, shredded Fresh cilantro, chopped Preheat oven to 400°F. With a sharp knife, carefully slice corn kernels off the cobs. Heat olive oil in a cast iron skillet over medium heat. Add the corn and peppers, stirring occasionally until golden brown.

Remove skillet from heat and stir in the rest of the ingredients. Bake until golden brown.

Garnish with cilantro and serve with your favorite chips.

Haggen loves Hatch!

You’ll find this very special chile featured in dishes in our deli, plus fresh in our produce section, too.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2018

Cheesy Bacon Stuffed Peppers

8–10 slices Hempler’s bacon 1 cup smoked cheddar cheese, shredded 8 oz cream cheese, softened 2 green onions, chopped 1 tsp lemon peel Salt and freshly ground black pepper, to taste 12 mini peppers 2 Tbsp olive oil Preheat oven to 375°F. Cook bacon in a large skillet over medium heat until crispy. When cool cut into 1/4" pieces and transfer to a bowl. Add the cheddar cheese, cream cheese, onions, lemon peel, salt and pepper. Mix until smooth.

Slice peppers in half; remove membranes and seeds. Rub the outer skin of the pepper with olive oil. Stuff the cavities with the filling and arrange on a large cookie sheet.

Sprinkle each pepper with a little cheddar cheese and bake for 15-20 minutes, until cheese is bubbly and peppers have softened.

Sprinkle with parsley and serve warm.

Photo credit: Katheryn Moran Photography

palate coolers These selections from our beer cooler pair perfectly with either sweet or spicy peppers. Next time your team hits the field, stop in, stock up, and serve some snacks that are as exciting as the game!

Georgetown Brewing Bodhizafa IPA

Rolled oats lend a light, silky texture, and more than five pounds of hops per barrel ensure solid citrus aromas and floral notes in this IPA.

Sierra Nevada hazy Little Thing IPA

This hoppy, crowd-pleasing IPA is so good in the tank, it goes straight into the can without any filtering or processing.

Firestone Walker 805

A light, refreshing blond ale with a touch of hops and a clean, smooth finish. A little malty sweetness finished with a touch of bitter.

Bale Breaker Topcutter IPA

Complex and fruity hoppiness leads to pure IPA happiness. A heavier, unfiltered brew named for the machine that harvests the hops.

Summer/Fall 2018 | www.haggen.com

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It’s starting to get “chili!”

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2018

Thanks to ingredients that you may not be expecting, Chef Bryan’s chili has a deep, rich flavor that perfectly complements SunFed Ranch ground beef.

Tex-Mex Chili

Haggen Chef Bryan Weener

2 Tbsp canola oil 1 small onion, diced 1 poblano or Hatch chile pepper, diced 2 cloves garlic, minced 1 lb SunFed Ranch grass fed ground beef 2 tsp ground cumin 2 tsp ancho chile powder 2 tsp salt 1/2 tsp ground pepper 1 Tbsp chipotle paste 1 (28 oz) can diced tomatoes 1 (28 oz) can tomato puree 2 cups water 2 oz semi-sweet chocolate, chopped 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1/4 cup masa flour 1 (15 oz) can kidney beans 1 (15 oz) can black beans

Heat oil in a large pot or Dutch oven over medium heat.

Add onion, chile pepper and garlic; sauté, stirring often, until translucent.

Add beef, breaking up and cooking until no longer pink, about 4–6 minutes.

Stir in ground cumin, chile powder, salt, ground pepper, chipotle paste, diced tomatoes and tomato puree, simmer for 20 minutes.

Stir in water, chocolate, maple syrup and red wine vinegar. Add masa flour to a sifter and sprinkle flour over the chili, stirring constantly. Add beans and simmer for 30–45 minutes.

Serve with shredded cheese, chopped onions, sour cream, cilantro and lime wedges.

Chris Donati, Chico, CA Matt Byrne, Tulelake, CA

SunFed Ranch Grass Fed Beef

Grass fed Angus Beef • 100% Grass fed and grass finished Sustainably and humanely raised with care No added hormones or antibiotics • Naturally lean and healthy Founded by two ranching families with deep roots in the foothills of the Sacramento Valley and the rangeland of the Klamath Basin between Mt. Shasta and Crater Lake, SunFed offers exceptional, 100% grass fed beef for all your favorite recipes.

SunFed Ranch and its cattle are part of nature’s cycle—from the oak woodlands of the foothills and the coast, to lush mountain meadows and high desert. As environmental stewards, the ranchers are committed to caring for the open spaces, watersheds, native plants and wildlife—today and for future generations. For many years, SunFed Ranch families have been nourished by the sun, growing beef in balance with the land, the plants, and the wildlife that thrive on these grasslands.

The cattle are born and raised on pasture land, fed and finished on the high-quality grasses that grow there. SunFed ranchers hold themselves to the highest standards of excellence, and the quality is evident in every bite.

Summer/Fall 2018 | www.haggen.com

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Wild Harvest

Undersea farming: Washington’s shellfish legacy Bed after bountiful bed of shellfish line the shores of our beautiful state. Washington’s clams, oysters, and mussels are world-renowned for their flavor and abundance, and seafood farmers have been cultivating these delicacies along our coast for more than 160 years. An integral part of our local heritage, the shellfish industry remains vital to western Washington’s modern rural economy and provides a year-round income source for coastal farming families. Like our local land farmers, the family-run operations centered around bountiful Willapa Bay depend on time-honored techniques that honor the planet as well as the animals. They aim to ensure a consistent shellfish harvest that will sustain these family farms for generations to come.

Ekone Oyster Company has been cultivating fresh Elkhorn oysters along Willapa Bay for more than

35 years. Using age-old methods, the company remains proudly independent and family-run.

They take their stewardship of the bay seriously, and are committed to protecting and preserving what is considered the cleanest and most productive coastal ecosystem in the continental U.S.

(serving up oysters(

• Shuck one dozen oysters or more on the half shell.

• Cover a platter with crushed ice and nestle the oysters into the ice bed.

• Spoon your sauce of choice on top of each one. Enjoy!

Mignonette Sauce

by Haggen Chef Bryan Weener 1 Tbsp shallot, finely chopped 1 Tbsp serrano pepper, finely chopped 1/4 cup red wine vinegar 1/4 cup water 1/4 cup sugar Salt and pepper to taste Stir all ingredients together and let stand for at least 10 and up to 60 minutes before serving.

Citrus Vodka Sauce

by Haggen Chef Bryan Weener 2 oz vodka 1 orange, juiced and half zested 1/2 lemon, juiced and zested 1 lime, juiced and zested 1 green onion, thinly sliced Salt and pepper to taste Stir all ingredients together and let stand for at least 10 and up to 60 minutes before serving.

Tangy Cilantro Pepper sauce

by Haggen Chef Bryan Weener 1/4 serrano pepper, seeds removed and diced 2 Tbsp fresh cilantro, chopped 1 orange, juiced 1 lemon, juiced 1 tsp sugar Salt and pepper to taste

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2018

Stir all ingredients together and let stand for at least 10 and up to 60 minutes before serving.

(Oysters 101) Buying Oysters

Look for fresh, live oysters that smell clean, with tightly closed shells. Do not buy oysters that are opened; they aren’t safe for consumption. If the shell is slightly open, give it a tap, if it snaps shut it is still alive.

Care and Cleaning

Refrigerate live oysters flat side up and covered with a damp towel. Do not store in an airtight container or in ice. Melted ice water and lack of oxygen can kill oysters.

To clean, place oysters in a colander and rinse under cold running water.

Scrub off any mud and debris with a scrub brush.

Shucking Oysters

To shuck, hold the oyster flat side up, insert a knife into the opening near the hinge, and twist to open. Once the hinge gives, slide the knife along the shell to sever the muscle, and pick out any grit or pieces of broken shell.

Summer/Fall 2018 | www.haggen.com

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Produce Aplenty Local fields are heavy with delicious, nutritious produce, and there’s no better time to enjoy the bounty of the harvest at Haggen.

Squash, tomatoes, onion, corn, greens and big heads of broccoli—all are arriving by the truckload daily, and we can’t wait to share the goodness with you. Whether you’re basking in the freshness of familiar produce or venturing into veggies new to you, we’ll help you showcase the peak of the season with tasty recipes and serving tips to keep it interesting all autumn long.

VEGGIE TARTS

Whip up a variety of beautiful tarts to serve as impressive appetizers or hearty side dishes.

Pastry: 2 cups flour kosher salt, a pinch sugar, a pinch 1-1/2 sticks cold butter, diced 1 egg 1 Tbsp water 10

Haggen Northwest Fresh | Summer/Fall 2018

Place flour, salt and sugar in food processor; pulse for a few seconds. Add butter and pulse until pieces are the size of small peas. In a separate bowl combine egg and water. With the processor on, gradually add the egg mixture to the flour mixture. On a lightly floured surface, gently knead the dough and form into a log. Refrigerate for at least 2 hours, preferably overnight.

When you’re ready to make a tart, roll the dough into a 12"x16" rectangle on parchment paper.

Transfer the dough to a cookie sheet. Trim and fold edges.

Sweet Onion Tart with Gruyère Che

1 cup Gruyère cheese, shredded (about 4 oz) 4 small sweet onions, halved and thinly slice 1 tsp fresh thyme, minced, divided 1 tsp chives, minced, divided Preheat oven to 375°F.

Prepare your pastry on a cookie sheet. Sprink pastry with the cheese and half the herbs. Pl the onion slices on the cheese and sprinkle w the remaining herbs. Bake for 30–40 minute

Cover edges with foil and broil until golden b

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kle the lace with es.

brown.

Photo credit: Katheryn Moran Photography

Heirloom Tomato Tart with Burrata Cheese 4 oz Di Stefano Burrata cheese 3 Tbsp pesto 6 heirloom tomatoes, sliced

Salt and pepper to taste 2 tsp basil, chopped

Preheat oven to 375°F. Prepare your pastry on a cookie sheet. Spread the pesto on pastry.

Arrange the tomatoes on top of the pesto. Season tomatoes with salt and pepper. Bake for 20–30 minutes.

Remove cookie sheet from oven. Tear burrata cheese with your hands and place small dollops over the tomatoes. Sprinkle with basil and bake for another 10 minutes.

Zucchini Tart with Goat Cheese

3.5 oz Laura Chenel’s Goat Cheese Medallions, sliced 3 zucchinis, thinly sliced 1 tsp Italian parsley, minced 1 tsp tarragon, minced Preheat oven to 375°F. Prepare your pastry on a cookie sheet. Place goat cheese slices on pastry and sprinkle with half the herbs. Place zucchini slices on top of the cheese and sprinkle with the remaining herbs. Bake for 30–40 minutes.

Summer/Fall 2018 | www.haggen.com

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Apple-y Ever After Nothing says fall in Washington like a perfectly ripe, crispy apple.

We wait all year for the coveted apple harvest to take over our region and fill our produce department with the local bounty. No matter how you slice them—whether in a freshly baked pie or cooked in cider—apples are a cornerstone of this season.

Mother Nature has the final say on when apples will be ripe and ready to enjoy, but here’s our best estimate.

LOCAL HARVEST CALENDAR AUG Braeburn Fuji Gala Golden Delicious Granny Smith Honeycrisp Jonagold Opal 12

Haggen Northwest Fresh | Summer/Fall 2018

SEPT

OCT

Traditional Apple Pie Crust 2-1/2 cups all-purpose flour 1/2 tsp salt 1 cup cold butter, cubed 6–8 Tbsp ice water

Pie Filling 4–6 Granny Smith apples, peeled and cored 2/3 cup sugar 1/3 cup all-purpose flour 1 Tbsp cinnamon 2 Tbsp butter Dash of salt In a large bowl, mix flour and salt and cut in butter until well combined and crumbly. Slowly add ice water, mixing with a fork until dough holds together. Divide dough in two portions with one slightly larger. Shape each into a disk and wrap in plastic wrap. Place in refrigerator for at least 1 hour (or overnight).

To make the filling, cut apples into 1/4" slices.

Toss with sugar, flour and spices.

Preheat oven to 400°F. Place the larger refrigerated dough disk on the counter between two pieces of wax paper. Roll out with a rolling pin until 1/8" thick. Transfer to 9" pie plate.

Leave 1/2" dough beyond rim. Add apple filling and top with butter.

Roll out smaller refrigerated dough disk between two pieces of wax paper as before. Cut into 1/2" wide stripes and arrange over filling in a lattice pattern. Trim and press to seal lattice strips to the edge of the bottom crust.

Bake for 40–50 minutes or until filling is bubbling in the center. If crust starts to darken too much, place a piece of tin foil on top with a hole in the middle for steam to escape.

Orange Ginger Apple Cider Serves 4

1 cup apple cider 1 apple, cored and sliced 1 orange, cut and sliced 3 cinnamon sticks 2 slices fresh ginger 1 tsp allspice

Combine all ingredients in a large pot and bring to a simmer. Cover and allow to gently simmer for 10–15 minutes. Pour into mug and garnish with additional cinnamon sticks and slices of orange.

Photo credit: Katheryn Moran Photography

Summer/Fall 2018 | www.haggen.com

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Beyond the

Jack-O-Lantern

Think Outside the Gourd

Some pumpkins are perfect for carving, but once you look past those huge, mostly-hollow squash, you’ll find a world of gourds just waiting to be discovered. Speckled or striped, green, white or golden, decorative or edible, there are virtually boundless possibilities for your pumpkins.

Many pumpkins are rich and sweet, lending a fresh, mellow flavor to stews, soups, risotto, or even a basic mac and cheese casserole. Smaller, thinner-skinned pumpkins tend to be better for cooking, and thicker-skinned varieties tend to be more fibrous and hold up well to carving.

With suggestive names like Cinderella, Ghost, Knucklehead and Sugar Pie, Haggen’s pumpkins will deck the halls and fill your plate with an abundance of beautiful—and delicious— squash of all sizes, shapes and colors.

Cinderella Pumpkin

This distinctive heirloom variety is centuries old and looks just like the coach in the classic fairytale.

Delicious in pies and makes a unique carver.

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Haggen Northwest Fresh | Summer/Fall 2018

Ghost Pumpkin

Holds up well to carving, but also makes an attractive serving dish for pumpkin soup, and the flesh can easily be substituted for orange pumpkin in recipes.

Knucklehead Pumpkin

Full of character, you’ll find these with varying degrees of bumpy “warts,” and in orange, green, or variegated for unique jack-olantern carving.

Sugar Pie Pumpkin

These cute little gourds are the quintessential sweet pie pumpkin, with firm flesh that turns smooth with cooking. But their size makes them popular as décor, as well.

How to make pumpkin puree 1. Place pumpkin on a steady surface. Use a small knife to cut around the stem.

2. Remove lid and scoop out stringy fibers and seeds. Rinse seeds and save for roasting and making pepitas.

3. Roast whole pumpkin without lid in a preheated 350°F oven until fork-tender, 1-2 hours. (You can also cut in half and bake sides-down until fork-tender.)

4. Scrape pumpkin meat from shell and puree in a blender.

Photo credit: Katheryn Moran Photography

5. Strain to remove any stringy pieces.

Pumpkin Mac & Cheese

Photo credit: Katheryn Moran Photograph

3/4 package (12 oz) elbow macaroni 4 Tbsp unsalted butter 1/4 cup all-purpose flour 2 cups milk 1 cup Farmer’s Market pumpkin puree or your own fresh pumpkin puree 1 tsp salt 1/2 tsp black pepper, fresh ground 1/2 tsp nutmeg, finely grated 2 cups fontina cheese, grated 1 cup Parmesan cheese, grated 1/2 cup bread crumbs 1 Tbsp fresh parsley, chopped

y

The pumpkin puree lends a mellow sweetness to this classic baked dish.

Heat oven to 350°F. In large pot of salted water, cook macaroni according to package directions. Drain and set aside.

In large skillet, melt butter over medium heat. When butter begins to bubble add the flour, whisking constantly for about 2-3 minutes until mixture is fragrant and light brown.

Pour in milk and stir until evenly combined and sauce thickens. Add the pumpkin puree, salt, pepper and nutmeg. Add 3/4 of the cheeses and stir until cheese has melted and sauce is smooth. Add the macaroni to the sauce and mix until well coated. Spoon into a prepared baking dish. Top with remaining cheese and bread crumbs.

Bake uncovered until golden brown, about 25 minutes. Remove from oven and sprinkle parsley over the top.

Roasted Pumpkin Spiced Stew with Harissa

The sweet pumpkin flavor is accented with warm spices and a mild harissa with just a hint of heat.

1 (2-3lb) sugar pumpkin, peeled, seeded, and cut into 1/2" cubes 4 Tbsp olive oil, divided Kosher salt and fresh ground pepper, to taste 3 shallots, chopped 2 cloves garlic, minced 2 tsp ground cumin

1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp cardamom 6-8 Tbsp Mina mild harissa sauce 6 cups vegetable broth 2 cans chickpeas cilantro lime

Preheat oven to 400°F. Toss pumpkin with 2 Tbsp oil and season with salt and pepper. Roast, stirring twice, until tender, 15-20 minutes.

Meanwhile, heat the remaining 2 Tbsp oil in large pot over medium heat.

Add the shallots and sauté until translucent. Add the garlic and spices and cook until fragrant, stirring constantly. Add the harissa, broth and chickpeas and bring to a boil; reduce heat to a simmer for about 10 minutes. Add roasted pumpkin.

To serve, ladle into bowl and garnish with cilantro and lime.

Summer/Fall 2018 | www.haggen.com

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What’s Popping?

Cocoa Kettle Co

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2018

rn

Vegan Chili Lime Po

Get a Little Corny pco rn

With drive-in movie theaters being few and far between these days, why not turn your backyard into an old-time outdoor theater?

But don’t forget the popcorn.

Start with kernels—white, yellow or black—and your preferred popping method, whether that’s an air-popper or the traditional stove-top method. Or there’s always the convenience of microwave popcorn. Then add a little flavor and spice to dress it up!

Cocoa Kettle Corn

1/3 cup popcorn kernels 1/4 cup butter, melted 1/4 cup sugar 1 tsp sea salt 3 tsp unsweetened cocoa powder

Herbed Parmesan Popcorn 1/3 cup popcorn kernels 2 Tbsp olive oil 1/4 cup butter, melted 2 tsp Italian seasoning 1 tsp garlic powder 1 tsp sea salt 1/2 cup Parmesan cheese, grated

Vegan Chili Lime Popcorn

Herbe d

1/3 cup popcorn kernels 1/4 cup coconut oil 1 tsp ancho chili powder 1 lime, juiced and zested 1 tsp sea salt

Par me s

an

Directions: Pop kernels as directed. Add melted butter or oil to lightly coat. Toss in seasonings, spices and other add-ins. Enjoy!

Po

r pco n Summer/Fall 2018 | www.haggen.com

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Tailgate

healthier

Elevate your tailgate party style with some of our favorite, convenient snacks.

Haggen plantain chips

Coming soon to our bulk department, our brand new plantain chips are crunchy, salty and satisfying, providing a healthier alternative to ordinary chips. Sometimes mistaken for a banana, plantains are firmer, larger, and less sweet than their familiar cousin, resulting in a crunchy, savory chip with a substantial bite and lots of flavor.

Haggen Ceviche

Made from scratch in our seafood department with fresh shrimp and octopus, enjoy this refreshing appetizer on chips, crackers or crisp escarole leaves.

Fresh Nature Green Hummus

Made locally in Spokane, WA, with fresh green chickpeas, this is a naturally sweet, flavorful twist on the typical tan-hued hummus. Naturally lower in fat, calories, carbs and sodium.

Haggen Guacamole

Made with fresh avocados, tomatoes, red onion, cilantro, a touch of citrus and some jalapeĂąo for spice, this is the classic tailgating dip.

Haggen Red Salsa

This fresh medley of tomatoes, onions, peppers and cilantro is the perfect complement to tortilla chips, or as a garnish on your tacos.

Top a bed of lettuce and add ground beef for an easy taco salad.

HERE MADE RIGHT

AlwayS fresH

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | Summer/Fall 2018

St. Mang Bavarian Made Soft Ripened Cheese with Garlic & Chives A double-cream, soft-ripened cheese with fresh garlic and chives. Pair this creamy and smooth cheese with a pale ale like Black Raven Kitty Kat Blues Pale Ale.

Beemster X-O Hard and Extra Rich Gouda

This robust, hard cheese, aged 26 months from Holland, harbors notes of whiskey, toasted pecans and deep caramel notes. Pair this with a cold, dark lager like Shiner Bock.

Photo credit: Katheryn Moran Photography

Prost to The original German Oktoberfest begins September 22 in Munich, but you can celebrate right here at home with our selection of festive beers paired with delicious European cheeses.

Bavarian-Inspired Brews Black Raven Kitty Kat Blues Pale Ale

Shiner Bock

Georgetown Brewing Roger’s Pilsner

Kulshan Brewing Company Premium Lager

An unassuming pale ale turned stellar with an infusion of dried blueberries, vanilla beans and hibiscus.

A refreshing pilsner with a spicy, earthy hop aroma. Accentuated by a Bavarian lager yeast that ferments dry but round and complex.

Brewed with rich, roasted barley malt and German specialty hops, this American-style dark lager goes down easy and can be enjoyed year-round.

A rendition of the classic American lager, this crisp beverage is brewed with U.S. malted barley, German pilsner malt and Yakima Valley hops. Flavorful, but not overwhelming; it is just right.

Summer/Fall 2018 | www.haggen.com

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fall is for

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 colorful 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.

Š2018 Haggen