Haggen Northwest Fresh May 2016

Northwest May 2016 • FREE

Beauty in a box page 7

!fiesta of flavor! page 8-9

Celebrate Mom with the best in natural, Gourmet quesadillas and organic or homeopathic products watermelon jicama salad

Our fresh seafood is 100% sustainable page 10–11

As rated by Monterey Bay Aquarium Seafood Watch

Store Locations www.haggen.com

Barkley Haggen, Bellingham 360-676-5300 Sehome Village Haggen, Bellingham 360-676-1996 Meridian Haggen, Bellingham 360-671-3300 Fairhaven Haggen, Bellingham 360-733-4370 Burlington Haggen 360-814-1500 Clearview Haggen 360-668-1132 Ferndale Haggen 360-380-9000 Lake Forest Park Haggen 206-363-5397 Lake Tapps Haggen 253-876-1700 Lake Stevens Haggen 425-377-7100 Lakewood Haggen 253-582-5844

Marysville Haggen 360-530-7700 Mount Vernon Haggen 360-848-6999 Oak Harbor Haggen 360-679-8058 Olympia Haggen Cooper Point Road

360-754-1428 Olympia Haggen Pacific Ave

360-459-9340 Redmond Haggen 425-836-8112 Snohomish Haggen 360-568-1395 Stanwood Haggen 360-629-4400 Walla Walla Haggen 509-529-1710 Wenatchee Haggen 509-663-8547 Woodinville Haggen 425-398-6700

only 3 days from the farm to the store!

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | May 2016

fresher,

longer lasting FROM The FARM TO YOUR TABLE

EQR Roses is located in Lasso, Ecuador and is dedicated to producing the finest fresh cut roses for Haggen. They are located 10,000 feet above the sea in the mountains of the Cotopaxi-Lasso region, one of the best micro-climates possible for growing the highest quality roses. Our roses are fresher, longer lasting and spend less time in transit.

ROSES

A SAFE WORKING ENVIRONMENT EQR Roses provides the best conditions for all workers, including sustainable farming materials, free uniforms, on-site dining areas providing three course meals and on-site medical care.

OUR TALENTED FLORAL DESIGNERS Our skilled florists have a true passion for design and can help you add beauty to your home by arranging your longlasting roses into an extravagant centerpiece or into a beautiful bouquet to show how much you care. Our florists can also arrange delivery through our FTD service.

May 2016 | www.haggen.com

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The Hunt for

As the spring season of renewal arrives in the Pacific Northwest, so do the morels.

The king of spring beckons foragers into the woods with their elusive woodsy flavor and earthy appeal. The morel’s smoky, meaty richness is the highlight of the hunt.

wild mushrooms

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Haggen Northwest Fresh | May 2016

Photo credit: Katheryn Moran Photography

Wild Foraged mushroom, fontina & Havarti Pizza

2 Tbsp olive oil, plus more for brushing 10 oz morel mushrooms (or your favorite wild mushroom) Salt Freshly ground black pepper 2 large garlic cloves, finely chopped 1 Tbsp fresh rosemary, chopped (1-2 sprigs) 2 tsp fresh thyme leaves, chopped (3-4 sprigs) 2 Tbsp dry sherry pizza dough (pre-made or see recipe) olive oil 1 cup spinach 5 oz Havarti cheese, grated 3 oz Fontina cheese, grated 2 tsp black truffle oil, for drizzling

Mountain Stream Specialty Foods

John and Trevor of Mountain Stream Specialty Foods in Olympia, Washington hunt the Pacific Northwest woodlands looking for the seasonal delicacies of the forest. In spring, that prized wild edible just happens to be the elusive morel mushroom. Through their forest hunting and gathering, John and Trevor are able to share their love for Mother Earth’s natural bounty with everyone.

Owners Trevor DeWispelaere & John Dalelio

Prepare mushrooms: Heat large skillet over high heat. Add olive oil then sliced mushrooms, spreading into a single layer with a wooden spoon. Continue to sauté for 5–6 minutes until most of the liquid has evaporated. Season to taste with salt and pepper.

Easy Pizza Dough Recipe

Add the chopped garlic and continue sautéing for 1–2 minutes. De-glaze the pan with the dry sherry. Place back on the heat, add the chopped rosemary and thyme, and cook over medium high heat until all of the sherry has evaporated.

Put mushroom mixture aside to cool.

Only a short 5 minute wait for the dough to rise for a delicious chewy crust.

Assemble pizza: Preheat the oven to 500°F. Preheat a pizza stone (or a baking sheet) for 20–30 minutes. On a lightly floured surface, roll or stretch pizza dough until it forms a rough 10" circle (the dough will be thin). Transfer to the pizza stone or baking sheet.

1 (.25 oz) package active dry yeast 1 tsp white sugar 1 cup warm water 2-1/2 cups bread flour 2 Tbsp olive oil 1 tsp salt

Lightly brush the top of the dough with olive oil. Sprinkle the Havarti and Fontina evenly over the pizza and place fresh spinach on top of cheese. Distribute the mushrooms mixture on top. Bake for 8–12 minute or until the dough is golden and the cheese is melted and bubbly.

Immediately drizzle with black truffle oil and garnish with additional rosemary sprigs or thyme leaves, if desired. Slice and serve.

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

See pizza recipe for preparation and baking instructions.

Morels not available in all stores. Call your local store to check availability.

Photo credit: Katheryn Moran Photography

May 2016 | www.haggen.com

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taste the Northwest Create an elegant tea time with ingredients inspired by the Northwest, like our creamy Chuckanut Bay Foods cheesecake, made with natural ingredients and no preservatives.

Chuckanut bay foods–bellingham, WA

H-B

Chuckanut Bay Foods uses only the finest all-natural ingredients—no high fructose corn syrup or partially hydrogenated oils. Their cheesecakes feature 100% natural cream cheese, butter and fruit. And, each cake is handmade from scratch with minimal processing to ensure top quality.

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Haggen Northwest Fresh | May 2016

Photo credit: Katheryn Moran Photography

Beauty in a Box

Pamper your Mom with the best in natural, organic or homeopathic products for a happy body, mind and soul. Haggen proudly offers many sustainable, local options for skin care, hair care, sun care, relaxation and more.

Try one of our favorite organic and natural beauty brands: Portland Bee Balm from Portland, OR Schmidt’s Deodorant from Portland, OR Fieldworks Supply Company from Portland, OR Herb Pharm from Williams, OR Moon Valley Organics from Deming, WA Snohomish Soap Company from Snohomish, WA

1 2 alaffia 4 Moon Valley organics 3 Vineyard Hills naturals 5 Moon Valley organics Moon Valley organics peppermint foot rub

Everyday shea butter body lotion

Moon Melt Lotion Bar

green Tea & Bamboo soy wax candle

herbal lip balm

Alaffia–Olympia, WA

Alaffia’s natural skin and hair care products are handcrafted in small batches using raw ingredients and traditional methods from Togo, West Africa. Co-founders Olowo-n’djo Tchala and Prairie Rose Hyde work to alleviate poverty and empower communities through the fair trade of indigenous resources and knowledge.

Moon Valley Organics–DEMING, WA

Moon Valley’s “Farmacy” is nestled in the majestic foothills of Washington’s Cascade Mountains. Kim and Aaron Otto sustainably grow and harvest their own organic ingredients and process them while still fresh to give you the purest, most indulgent experiences under the moon.

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Photo credit: Katheryn Moran Photography

May 2016 | www.haggen.com

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ÂĄfiesta flavor!

OF

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | May 2016

Celebrate C for rotisseri with a refre

Raised cage rotisserie ch tonight’s din its own juic 3 hours, our

Cinco de Mayo with this quick and easy recipe ie chicken, mushroom and Gruyère quesadillas eshing watermelon jicama salad.

e free, with no antibiotics, our roasted hicken makes a quick and easy meal to delight nner crowd. What makes it so good? Basted in ces and slow-roasted to perfection every r chicken is simply scrumptious.

Rotisserie Chicken Gruyère quesadillas Flour tortillas Rotisserie chicken from our delicatessen Gruyère cheese Arugula Mushrooms, sautéed Oil or butter

There is no need to measure ingredients and you can make as many as you like. Layer all ingredients on a tortilla and top with a second tortilla. Heat a skillet over high heat with a little oil or butter. Cook quesadilla, until cheese is melted and the outside is golden brown, 1-2 minutes per side. Cut into wedges.

Haggen Chef James

Watermelon jicama salad 1 cup jicama, cubed 1 cup cucumber, diced 1/2 cup red onion, diced 2 Tbsp fresh cilantro, chopped

In serving bowl, whisk together lemon juice, orange juice and honey. Add watermelon, jicama, cucumber, onion and cilantro. Toss all ingredients and serve.

Roasted salsa

Recipe by Haggen employee, Matt W.

4 vine-ripened tomatoes (approx 1.5 lbs), cut into quarters 1 large onion, cut into wedges 6 garlic cloves 4 whole Serrano peppers, stems removed

1/4 cup vegetable oil 2 tsp salt 3/4 tsp cumin 1/2 cup cilantro leaves Juice from 1 lime (at least 1 Tbsp)

Preheat the broiler and set an oven rack to about 5" below the heating element.

Line a baking tray with aluminum foil. Place the tomatoes, peppers, onions and garlic in the tray.

Using your hands, toss the vegetables in the tray with the vegetable oil until fully coated. Broil until charred, 10-15 minutes.

Transfer the vegetables to a food processor fitted with a metal chopping blade and add the salt and cumin. Blend until slightly chunky. Add the cilantro and lime juice and pulse just until the cilantro is chopped.

¡Olé!

H-B

1 fresh lemon, squeezed 1 fresh orange, squeezed 2 Tbsp honey 4 cups seedless watermelon, cubed

May 2016 | www.haggen.com

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Haggen Northwest Fresh | May 2016

Photo credit: Katheryn Moran Photography

our fresh seafood is

100% Sustainable as rated by the Monterey Bay Aquarium Seafood Watch

All our fresh seafood is sustainable

Through our partnership with the Monterey Bay Aquarium, Haggen is now offering only sustainable fresh seafood. This means you’ll only find seafood that meets Monterey Bay Aquarium’s Seafood Watch certifications of “Best Choice” or “Good Alternative” in our Seafood Department. Sustainably sourced seafood protects the future availability of seafood as well as the livelihood of fishing communities. You can also feel good about choosing seafood that preserves a balanced ocean environment, which will yield a healthy seafood supply in the future.

What makes seafood sustainable?

To be sustainable, our suppliers provide wild or farmed seafood that can maintain or increase production without jeopardizing the structure and function of existing ecosystems. Seafood Watch monitors the method and location where seafood is caught or harvested and the type of seafood in order to certify sustainability.

Understanding sustainable labels

Green “Best Choice” labeled seafood poses little to no impact on the environment, future populations and other species. Yellow “Good Alternative” labeled seafood indicates one or more known issues with the fishery yet an improvement plan is in place and this seafood is still a sustainable choice.

Locally sourced sustainability

By working with suppliers who meet Seafood Watch’s “Best Choice” and “Good Alternative” standards, Haggen only offers eco-friendly fresh seafood choices. Our partnership with local fishers supports sustainable fishing traditions from the following catch areas: Lummi Island, WA; Coupeville, WA; Seattle, WA; Fraser River run in WA and BC; La Conner, WA; Rosario Straight on the WA coast; Columbia River in WA and OR; the OR coast; and Salish Sea, WA.

fishing methods with low environmental impact Snow Crab BEST CHOICE

Method: Crab pot. Wire or wooden cages that rest on the sea floor.

Albacore tuna BEST CHOICE

Method: Troll, Pole. Fishing pole and bait.

shrimp GOOD ALTERNATIVE

Method: Otter trawl. Net towed behind the boat.

Cod, Halibut BEST CHOICE

Method: Bottom longline. Fishing line cast out from the boat. Can range from 1–50 miles.

Pacific oysters BEST CHOICE

salmon BEST CHOICE

LOOK FOR THESE TAGS IN THE SEAFOOD DEPARTMENT

Method: Drift gillnet. Uses a system of nets with floats and weights. Nets are anchored to sea floor and float at the surface.

salmon BEST CHOICE

Method: Reefnet. Fishers stand on towers, waiting to see a school of salmon swim along the waterways and over a small net suspended between two boats.

When a school is observed, the net is quickly pulled up and the wild caught salmon are gently spilled into a netted live well.

Method: On-bottom. Recycled oysters are spread across tidelines. It takes 2–3 years to reach harvestable size.

May 2016 | www.haggen.com

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growing the

perfect tomato

Van Wingerden Garden Center–Blaine, WA

A family-run business, providing quality-grown plants and flowers from their flourishing greenhouses, including the famous “Lynden Basket,” seen hanging throughout that charming town all summer.

Fresh, homegrown tomatoes ripened in the summer sun—there’s nothing more satisfying than flavorful, juicy tomatoes straight out of your own backyard. Get your tomato plants from the Haggen garden department to create your own bountiful outdoor garden and have fresh tomatoes all summer long. Locally grown in Blaine and Bellingham, Washington our healthy, mature plants have been grown in the Northwest to ensure success in your garden. Choose from our 15 tried-and-true favorites.

Since 1933, the Weston family has grown quality bedding plants and garden starts. Joe’s Garden is one of the Pacific Northwest’s last original truck farms and pesticide-free for over 25 years.

Super Steak

Bush early Girl

Indigo Rose

Beef Master

Early Girl

Grape Juliet

Bush Better Boy Tomato

Patio

S.S. 100 Cherry

Big Boy

Lemon Boy

Sweet Million Cherry

Intense flavor, meaty flesh

Mild, sweet flavor, meaty flesh

Sweet flavor, firm texture

Balanced flavor, meaty flesh

ROma

Balanced flavor, meaty flesh, few seeds, good for sauces

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Joe’s garden–Bellingham, WA

Haggen Northwest Fresh | May 2016

Balanced flavor, firm texture, meaty flesh, larger than Early Girl

Mild flavor, meaty flesh, firm texture

Balanced flavor, firm texture

Sweet flavor, firm texture, good for slicing

Yellow pear

Perfectly sweet flavor, firm texture, few seeds

Mild, balanced flavor, firm texture

Mild flavor, meaty flesh, thick skin

Very sweet flavor, tender texture

Sweet flavor, tender texture

Sungold

Sweet, fruity flavor, firm texture

tomato tips from Nathan Weston, Joe’s Garden

A tomato start will give you at least a six week advantage over direct seeding.

Start by working up the soil to a depth of 12" with 12" around your planting location.

Hammer in a 6' stake in the center of your worked up soil; bury the plant up to its lowest branches.

You can also grow tomatoes in large pots if you don’t have a good sunny spot in your yard.

We recommend that the pot holds at least five gallons of soil.

As the plant grows, use twist ties to secure the plant to your stake.

Keep the soil moist and make sure to only water the surrounding ground, not the plant.

Use a good vegetable fertilizer.

When your tomato plant reaches 2' high, it’s time to remove suckers. Suckers develop in the joint of the stalk and branches. They look like small tomato plants growing out of the side of the stalk. Suckers will not bear fruit and they will only draw energy away from your tomatoes.

To help with pollination, gently tap your hand on each of the blossom clusters.

To avoid fall blight, at night pull a large black plastic bag over your plant and remove it in the morning. This will keep the dew from settling on your plant and hopefully spare it from the blight.

Our first frost arrives in late September, so it’s time to harvest your remaining tomatoes. The best way to do this is to leave the fruit on the vine and cut the vine off below the lowest fruit.

Hang the tomato plant upside down in your garage and the remaining tomatoes will ripen over the next few months.

gardening is cheaper than therapy— and you get tomatoes May 2016 | www.haggen.com

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grass fed Angus beef

The sizzle of the grill, cold beers chilling on ice, an array of Haggen fresh-made potato salads and coleslaws. We’ve once again entered the time of year known as BBQ Season and that means the American staple—the beloved hamburger—will be making a comeback. Keep your backyard gathering healthy and flavorful by featuring our Bartels Farms Grass Fed beef from Eugene, Oregon.

Their grass fed cattle dines on lush Pacific Northwest pastures, which means their meat is leaner and healthier.

Fresh-baked Haggen hamburger bun

Did you know?

Grass fed beef is low in fat (about the same as skinless chicken!)

And it’s high in Omega-3 fatty acids which are great for heart health

A hint of spicy Black Market Hot Sauce from Everson, WA

Caramelized sweet onions

Aslan brewery Batch 15 Bellingham, WA Di Lusso pepperjack cheese Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | May 2016

fresh arugula

Brewed with organic hops and locally sourced ingredients. They really are the pride of the organic Northwest.

bienvenidos papa Bueno

NEW at Haggen

We’re proud to introduce the 100% agave tequila from Papa Bueno, of Seattle, WA, into our stores. Distilled in the Jalisco tequila town of Atotonilco El Alto, Papa Bueno is carefully created from the delicate cultivation of the agave plant. Every bottle offers an ultra-smooth finish, celebrated by tequila aficionados. Papa Bueno Silver is ready to enjoy after a double distillation while Papa Blanco Añejo has a richer flavor profile, the result of oak barrel aging for at least one year.

Burro Bueno

A tequila spin on the traditional Moscow Mule 1.5 oz Papa Bueno Reposado Tequila 1/2 oz lime juice Ice cubes 1/2 cup ginger beer 1 lime wedge Pour tequila and lime juice into a copper mug. Add ice cubes and ginger beer. Stir to combine. Garnish with a slice of fresh lime.

Photo credit: Katheryn Moran Photography

Daiya

experience the difference

cheese blocks and pizza

Dairy-free • Soy-free • Gluten-Free Our cheese blocks are so tasty it’s hard to believe they are dairy-free. Try them in a variety of flavors including Jalapeño Havarti, Medium Cheddar and Monterey Jack.

Let your pizza cravings win! A delicious combination of crispy gluten-free crust, zesty flavors and cheese, available in Cheeze Lovers, Fire-Roasted Vegetables, Supreme and Mushroom Roasted Garlic.

May 2016 | www.haggen.com

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Julian Rose

Moonstruck Dark chocolate bark bars Portland, OR

Moonstruck’s new bark bars entice the palate by offering a feast for the eyes. Each specialty bar is hand-formed, featuring organic designs that reflect the artistry at work in Moonstruck’s kitchen.

Photo credit: Katheryn Moran Photography

©2016 Haggen

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Raspberries & Fennel Candied Orange & Hibiscus Praline Pecans & Candied Ginger Strawberry & Basil