Haggen Northwest Fresh July 2016

Northwest July 2016 FREE

Ripe with organics page 8–9

Red, White & Blue Freezer pops page 10–11 Gourmet Burger Grilling Time page 12–13

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.

2

Haggen Northwest Fresh | July 2016

The Summer Scoop Chill out with local artisan ice creams

The Northwest is known for its abundance of microbreweries. Washington state has renowned vineyards and wineries and don’t get us started on the world-class berries grown right in our backyards. But did you know our region is also rich with local ice creameries? In fact, Haggen has one of the most robust assortments of artisan ice creams, custards, sorbets and gelatos—many of them from Northwest ice cream makers who use fresh locally-sourced ingredients in their handcrafted frozen treats.

Snoqualmie Ice Cream

Lopez Island Creamery

Made in small batches with high butterfat, simple ingredients and milk sourced from family farms, Snoqualmie Ice Cream crafts ice cream, custard, gelato and sorbet that pay homage to their roots with flavors like Mukilteo Mudd and Cascade Mountain Blackberry.

More than 20 years ago on the tiny island of Lopez in the San Juan Islands, the first recipes for this locally inspired ice cream were crafted with love. Today, they have wide assortment of flavors including some of our summer favorites like Wild Blackberry, Cherry Amarretto and Clearly Coconut.

from Maltby, WA

Red Wagon Creamery from Eugene, OR

Inspired by a childhood memory of selling homemade ice cream from a red wagon, this Eugene-based creamery sources fresh milk from local dairy farmers and pasteurizes it during the ice cream making process—giving it that old fashioned, rich flavor that only real, honest ingredients can create.

Whidbey Island Ice Cream Company from Freeland, WA

Using only the highest quality ingredients and crafting their ice cream by hand, Whidbey Island Ice Cream delivers a smooth, creamy experience that’s rivaled by few. An Oregon farm, Lochmead Dairy provides their rich, 18% butterfat, hormone-free cream and the berries swirled into their delectable frozen treats are grown right in Skagit Valley, Washington.

from Anacortes, WA

Edaleen Dairy from Lynden, WA

In the true farm-totable fashion, Edaleen Dairy’s family farm in Lynden is home to 2,500 milking Holstein cows that produce some amazing milk that’s perfect for deliciously rich Northwest-made ice cream.

Winegars Ice Cream from Ellensburg, WA

Winegars Homemade Ice Cream is a family business, and the names of the flavors tell the story of that family. From the oldest Winegar “GarryDough” to the youngest “Kurtis Caramel Cloud,” the entire family has their hand in the making of this high-quality ice cream.

DIY Ice Cream Sandwich Place two cookies bottom side up.

Take frozen ice cream out of the freezer. Do not thaw beforehand as melting will happen quite quickly.

Scoop the ice cream in strips, not round scoops, and stack strips on one cookie.

Top with other cookie. Eat and enjoy, now before it melts!

Haggen bakery chocolate chip cookies made without gluten

A good ice cream sandwich starts with a soft, chewy cookie that is able to stand up to an inevitably melty serving of ice cream. Our bakery cookies get the job done superbly with their soft baked texture and delightful chewiness.

Photo credit: Katheryn Moran Photography

July 2016 | www.haggen.com

3

Make Seafood Sizzle

Photo credit: Katheryn Moran Photography

4

Haggen Northwest Fresh | July 2016

The perfect

Summer Citrus Marinade

May be used for poultry, fish, shrimp or scallops.

Yields 1-1/2 cups

Summer wines

1/3 cup orange juice, fresh squeezed 1/3 cup lime juice, fresh squeezed 1/3 cup lemon juice, fresh squeezed 3 Tbsp olive oil 1 Tbsp honey 1 Tbsp orange zest, freshly grated 1/4 cup shallot, minced 1 tsp salt 3 Tbsp fresh thyme, chopped or (1 ½ tsp. dried) 1/2 tsp white pepper

Primarius

Oregon-based Primarius offers a Pinot Noir that lives up to the Latin namesake, meaning “distinguished.” Subtle notes of cherries are a perfect pairing for salmon burgers.

Whisk all ingredients together.

Place poultry or seafood in a glass baking dish. Pour marinade over top. Cover and refrigerate for at least 30 minutes. Remove from marinade, then grill, bake, broil or sauté until done.

Chef James

Seafood Skewer Grilling Tips

When it comes to grilling shrimp, the rule of thumb is the bigger the shrimp the better.

Grill large shrimp or scallops on a grill pan.

Seafood should only be turned once, halfway through the cooking time.

Once grilled, an extra dip in fresh marinade will add a punch of flavor.

Marinades are great for skewers, as their flavor penetrates seafood in no time.

Wild American Shrimp

There’s no better way to top off a summer’s day than throwing some shrimp on the BBQ. And no shrimp tastes better than our sustainably caught, wild American shrimp. Wild American shrimp are harvested in coastal regions where a unique mixture of fresh and salt water results in shrimp with succulent sweetness. It’s the only kind of shrimp preferred by top seafood restaurants.

Sweet Weathervane Scallops

Our Weathervane scallops are the sweetest melt-in-your-mouth scallops you’ll ever try.

Wild-caught in the Gulf of Alaska with full focus on sustainability, Weathervane scallops are rapidly shucked, cleaned and frozen within a few short hours of landing on the deck, which means there’s no need for added preservatives or chemicals.

Veramonte

This wine takes pride in its crisp Sauvignon Blanc, aged in stainless steel barrels. Fresh scallops are a complementary dish for the underlying fruit flavors and aromas.

Bread & Butter

This Chardonnay entices the palate with buttery notes of vanilla, citrus and jasmine.

Grill up some shrimp skewers and you have a wonderful combination for this wine.

Salmon Burgers Gone Wild

Each patty is carefully prepared by our skilled seafood experts with wild Alaska sockeye salmon and seasoned to perfection. We invite you to try all three delicious flavors— Feta Spinach, Asian Sesame and Lemon Dill.

July 2016 | www.haggen.com

5

truly amazing

amaize white corn Fresh sweet corn

the way Mother Nature intended This delicious, rare variety of white corn is a popular summer treat. Lauded as the “best sweet corn you will ever eat,� we agree that Amaize sweet corn is indeed amazing! This naturally bred corn comes straight from the farm to your table with a sweet taste and a crunch that is incomparable to any other variety of corn.

Amaize is available for a limited time during the summer months at your local Haggen store. Find this wonderful corn in our produce section beginning in June, and weather permitting, our locally grown crop arrives in July.

3 naturally bred 3 locally grown Inaba Farms Wapato, WA

Sweet corn varieties in the U.S. have been developed since the 1700s and today there are more than 200 varieties. Amaize sweet corn was developed over a 22-year period. This rare variety of sweet white corn is bred using natural, traditional hybridization methods and is grown locally mid-July through early August* by Inaba Farms in Wapato, Washington. *Due to weather conditions, seasons may vary.

6

Haggen Northwest Fresh | July 2016

Get to Grilling

You know it’s summertime when the corn hits the grill. Get the most out of the season with perfectly grilled corn ripe with juicy sweetness and a crisp texture. To prepare corn for grilling, peel back husk and remove the strands of silk. Grill corn over medium heat for 10 minutes, rotating every 2 minutes—your corn is now ready for a specialty butter of your choosing.

Jazzed-Up Butters Chipotle Chili Lime Butter

1 stick salted butter, softened 1/4 cup Cotija cheese, crumbled 3 Tbsp cilantro, chopped 1 tsp smoked paprika 1 tsp chipotle chili powder zest of 2 limes

Sriracha Butter

1 stick salted butter, softened 2-1/2 Tbsp Sriracha sauce 2 green onions, thinly sliced zest of 1 lime

Herb Garden Butter

1 stick salted butter, softened 3 Tbsp Parmesan cheese, grated 1 Tbsp parsley, chopped 1 Tbsp chives, chopped 2 tsp thyme, chopped 1 tsp rosemary, chopped 1/4 tsp pepper Once you’ve chosen which butter to prepare, place ingredients in a bowl and stir ingredients together until fully incorporated.

Spread onto grilled corn and serve.

To store, roll butter up in a sheet of parchment paper and twist the ends.

Keeps for up to 1 month in refrigerator.

fun fact: There is one strand of silk for each kernel on an ear of corn.

Photo credit: Katheryn Moran Photography

July 2016 | www.haggen.com

7

Ripe with organics

A summer Farmer’s Market every day

Summertime in the Northwest is full of abundance and the best time to truly enjoy everything our local farms have to offer. Walk through our produce aisle—it’s brimming with organic vegetables delivered straight from the local farmers who grew them naturally, with a lot of love. Haggen carries more than 130 different varieties of organic produce from more than 30 different organic farmers that we know on a first name basis.

the organic difference So what makes our produce organic? In accordance with the USDA National Organic Program, all our organic produce is grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified 8

Haggen Northwest Fresh | July 2016

organisms, or ionizing radiation. The process of farms converting their land to organic is a three-year process that includes two years of building up the fertility of the land and a year of growing organically but with the produce labeled as “in conversion”. Not until the third year can the product be sold as organic. The benefits of organically grown produce may include higher nutritional value according to recent studies* and superior taste and quality often preferred by gourmet chefs.

give organics a taste Bring home some crisp organic produce to taste the goodness for yourself.

Organic greens make a great foundation for a salad, with an interesting

Siri & Son Farm Clackamas, OR

With four generations of farming in the beautiful Willamette Valley, Joe and Dominick Siri of Siri & Son Farm are rooted deeply in the family tradition of Joe & Dominick Siri supplying local, organic sustainable produce on their 180 organic acres.

Through their use of water and soil conservation methods such as drip tape, crop rotation and cover cropping they provide natural solutions to farming and produce some of the best organic summer crops including leafy greens, peppers, cucumbers and radishes.

Cal Farm

Clackamas, OR

blueberry vinaigrette:

6 oz blueberries 1 Tbsp honey 1/4 cup water 2 tsp fresh parsley 1/4 cup champagne vinegar 1/2 cup olive oil 1/2 tsp salt Puree all ingredients except the oil in a blender, then with the blender running, slowly drizzle in the oil.

Photo credit: Katheryn Moran Photography

crunch factor from carrots, radishes, cucumbers and onions. Tomatoes and mushrooms add more flavor while the perfectly sweet blueberry vinaigrette brings everything together. If you’re planning ahead for a picnic or a portable workday salad, pack a glass jar (with a lid) with salad fixings: vinaigrette on the bottom, carrots and radishes next, then remaining vegetables with greens on top.

Whether you’re a seasoned organic buyer or a curious novice, we encourage giving our local organics a try this time of year and getting to know a little about our hardworking organic farmers.

Off the fertile banks of the Clackamas and Willamette Rivers lies the Calcagno family’s Cal Farm. Based on the family’s holistic approach to agriculture, Cal Farm utilizes soil and water conservation, erosion Ambrose Calcagno reduction through their use of cover crops, and farm habitat conservation through beneficial insect populations.

Through these summer months, an abundance of Cal Farm’s collard greens, spinach, radishes and bunched vegetables like cilantro can be found in our produce department.

Ralph’s GreenHouse

fun fact: Ralph’s grows up to 500 acres of leeks.

Mount Vernon, WA In 1980, Ralph de Vries retired from dairy farming and started a big garden free of herbicides and pesticides because, as he put it, “we didn’t use them in the Old Country!”

Tim Terpstra

Today Ralph’s son, Ray de Vries, and Tim Terpstra continue Ralph’s legacy by suppling the Northwest with organic Skagit Valley-grown produce.

*source: www.organic.org/home/faq July 2016 | www.haggen.com

9

Red, White &

Berry blue

10

Haggen Northwest Fresh | July 2016

The Pacific Northwest provides the perfect climate for deliciously juicy berries thanks to our mild yet sun-ridden summers typical in Washington’s coastal valleys. A handful of dark colored berries is Earth’s natural treat, plus they provide a big boost of antioxidants. Look for our summer favorites like blueberries, blackberries, raspberries and boysenberries, as well as the lesser known (but no less delicious) tayberries and golden raspberries.

Photo credit: Katheryn Moran Photography

Breakfast Smoothie freezer Pops

Makes 10 4 oz strawberries 4 oz blackberries 4 oz blueberries 16 oz Grace Harbor Farms plain yogurt 1/8 cup honey 1 cup Erin Baker’s Endurance Tri Berry granola In a medium size pan over medium heat, cook strawberries until they simmer rapidly. Cook for 10-12 minutes, stirring often, until mixture thickens. Remove from heat and let cool to room temperature.

Repeat with blackberries and blueberries.

In a separate bowl, stir together yogurt and honey.

Photo credit: Katheryn Moran Photography

To assemble: Add a spoonful or two of yogurt into each mold. Add a spoonful of granola and then a spoonful or more of

fruit jam. Continue layering until molds are almost filled. Tap mold against counter to release any air bubbles. Insert freezer pops stick and freeze for at least 6 hours. To remove smoothie pops from mold, run them under hot water. Unmold and enjoy!

To store: Separate each frozen pop with parchment paper and put in a freezer bag. Freezer pops will keep for up to three weeks in the freezer.

Skagit Sun Berries

Barbie’s Berries Don Kruse

Andrea & Jeff Spooner

Barb & Randy Kraght

Skagit Sun Berries

Barbie’s Berries

Spooner Farms

The Kruse Family of Skagit Sun Berries grow and pack their harvest in the rich Skagit Valley delta between La Conner and Mount Vernon, Washington. They’ve been growing many of their raspberry and blueberry varieties for many years due to their tried-and-true flavor and sweetness.

Barb and Randy Kraght have been growing top quality strawberries, raspberries, blueberries and blackberries on their farm since 1996, using only the sweetest Northwest varieties.

Their berries are picked fresh every morning to ensure the highest quality possible.

Nearing their sixth generation of family farming in the Puyallup Valley, Spooner Farms grows a wide variety of berries including raspberries, boysenberries and blueberries.

With optimal flavor and quality in mind, their berries are hand-picked throughout the summer harvest season.

Burlington, WA

Ferndale, WA

Puyallup, WA

July 2016 | www.haggen.com

11

Burger grilling TIME!

Di Lusso medium cheddar cheese

bakery buns feta spinach turkey burger

steak burger

12

Haggen Northwest Fresh | July 2016

Photo credit: Katheryn Moran Photography

Burger-Ready Side Salads Leave your pots and pans behind and let your local Haggen prepare your burger complements. Our salads will delight your family and backyard guest’s taste buds as well as give you a break from cooking. Our deli has over 65, chef-inspired salads to choose from and we rotate our featured salad offerings daily—check them out!

red potato dill

Italian bean

caprese cucumber

Fire up the grill

Haggen has everything you need for your backyard barbecue. Start your burgers right with our handmade gourmet selections: salmon patties (Feta Spinach, Asian Sesame or Lemon Dill), turkey patties (Feta Spinach Turkey or Garlic Herb Turkey) or beef patties (Gorgonzola, Bacon Cheddar or Steak Burger). Our beef patties are made with Double R Ranch Northwest beef that is raised by local ranchers with a commitment to sustainably produced meat.

Garnish your preferred patty with premium Di Lusso sliced cheeses, local condiments, pickles, farm fresh lettuce and heirloom tomatoes, sandwiched between delicious Haggen bakery hamburger buns.

Portland Ketchup

This delicious ketchup is made with the finest organic ingredients and is low in salt and sugar.

Dress up your burger with this tasty, healthy choice.

Portland Mustard

Portland’s finest, all organic mustard has an incredible flavor—made from scratch in Portland and naturally gluten-free.

Mrs. Pickles

Crisp, delicious pickles— free from preservatives, dyes and other chemicals we can’t pronounce. They are just simply delicious.

July 2016 | www.haggen.com

13

Blistered Summer Veggies with Ginger-Soy Drizzle Serves 4 to 6

Thrive

™

Culinary Algae Oil

Take a giant leap forward in healthy cooking with Thrive Algae Oil, a new, everyday cooking oil that brings goodness to your heart, your kitchen, and the planet.

Thrive has a light, neutral flavor that lets the natural flavors of your food shine through. Go ahead and turn up the heat: Thrive Algae Oil has a high smoke point (up to 485°), which means you’ll get even better results with searing, baking and sautéing.

Thrive is also the best oil for your heart, providing the highest level of monounsaturated fats, one of the good fats. In fact, just one tablespoon of Thrive Algae Oil provides the same amount monounsaturated fats as one whole avocado. Thrive contains only 0.5g saturated fat per serving—75% less than olive oil.

14

Haggen Northwest Fresh | July 2016

1/4 cup low sodium soy sauce 1/2 tsp cornstarch 2 tsp grated fresh ginger 1 tsp grated fresh garlic 2 tsp agave syrup 1/4 cup Thrive™ Algae Oil 1 lb summer veggies (zucchini, peppers, onion, broccoli, peas) 1 Tbsp sesame seeds In a small bowl, whisk the soy sauce and cornstarch together until smooth. Add the ginger, garlic and agave and whisk until blended. Set aside.

Heat a large frying pan over high heat until very hot. Add Thrive™ Algae Oil to the pan, and then the veggies immediately after. Cook until they start to blister (2 or 3 minutes), shaking the pan occasionally to cook them evenly. Pour the ginger-soy sauce over the veggies and cook an additional 30 seconds, until the sauce thickens.

Sprinkle sesame seeds and serve.

Flatbread Pizza Great on the Grill

Leave the culinary creativity to Haggen—our new flatbreads made with Stonefire artisan crusts cook quickly on the grill and offer enticing options for your dinnertime crowd.

NEW at Haggen

Grilling Flatbread Pizza

Grills mimic a wood fire oven giving the pizza a great flavor that you simply can’t get from a conventional oven.

• Brush grates with olive oil.

• Heat grill for about 10 to 15 minutes over high heat.

• Reduce to medium heat and grill pizza for 5 minutes.

Prosciutto Pineapple Flatbread A taste of two continents!

Savory pesto and prosciutto are combined with fresh pineapple and tangy feta to create a uniquely delicious pizza.

Barbeque Chicken Flatbread This delicious pizza is topped with an exotic Bali BBQ sauce, red onions, pepperoncinis and lots of cheese.

Thai Chicken Flatbread

A zesty and flavorful pizza featuring Thai peanut sauce, crunchy carrots and spicy peppers.

Photo credit: Katheryn Moran Photography

Eat Well Embrace Life Hummus

Being on the go shouldn’t stop you from enjoying a delicious treat! Eat Well Embrace Life encourages you to do just that with their delightful single hummus packs, in fun flavors like Tuscan White Bean, Zesty Sriracha Carrot, and Edamame Hummus.

July 2016 | www.haggen.com

15

cheers to summer!

Gather friends around a delicate sparkling wine: Michelle Brut. Fresh blackberries or strawberries dress up this brunch-worthy bubbly refreshment.

Michelle Brut is made from grapes grown in sunny Columbia Valley by Chateau Ste. Michelle, Washington’s oldest winery.

Photo credit: Katheryn Moran Photography

Š2016 Haggen