Northwest Summer 2017 FREE
Eat & Be Berry page 2–3 Berries and crepes
Raise a Pint! page 4–5 Local beers from here
Fresh Salmon Season page 8–9 Lox bites and grilled salmon
Plant a bee-friendly Northwest garden page 16–17
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 Š2017 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 | Summer 2017
A match made in heaven:
Berries ~and~ Crepes
Nothing comes together quite like a warm crepe, fresh, local berries and a melty dollop of berry infused butter.
Berry Butter
Simple Crepes
Whip butter on high with a whisk or paddle attachment. Add fresh berries and turn mixer to low for about five seconds.
Makes about 20
4 eggs, room temperature 2 1/3 cups whole milk 2/3 cup sugar 1 tsp vanilla extract 2 1/3 cups all-purpose flour 1/2 tsp kosher salt 4 Tbsp unsalted butter, melted Fresh berries, for topping Berry butter (recipe following) Beat eggs, milk, sugar and vanilla until smooth and frothy. Add flour and salt and blend to combine. Cover batter and chill for at least 1 hour. Heat medium non-stick skillet over mediumhigh heat and brush with butter. Ladle 1/4 cup of batter into the skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Carefully slide a spatula underneath and flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to plate. Cover with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter. When ready to eat, fold crepe into quarters and top with fresh berries and berry butter.
1/2 lb butter, room temperature 1/2 cup berries of your choice
Scoop onto a sheet of parchment paper and wrap to create a cylinder, tying off the ends. Place in freezer for 30 seconds to quickly set then transfer to refrigerator until ready to use.
Berry Compote
1/2 cup granulated sugar 2 cups berries of your choice 1 tsp lemon juice 2 Tbsp butter Over medium heat, combine 2 Tbsp of water with sugar and bring to boil, stirring to dissolve sugar. Cook for 2 minutes, then add berries and lemon juice. Return to boil, add butter and swirl mixture until better melts.
Homemade Whipping Cream 1 cup cold heavy whipping cream 2 Tbsp powdered sugar 1/2 tsp pure vanilla
Combine ingredients in cold bowl and whisk on high speed until medium to stiff peaks form (about 1 minute).
Eat & be “berry” local Some of the first signs of summer come in small packages but are loaded with Mother Nature’s powerful antioxidants. Starting with the first hint of warmer weather this summer, we welcome the arrival of Northwest-grown strawberries, quickly followed by local blueberries in June and raspberries and blackberries in July.
Berry Fresh
Preserve the flavors of summer a little longer with these tips for storing fresh Northwest berries:
Timing is key
Only rinse berries right before you eat them. Additional moisture from washing increases the likelihood they’ll start to mold.
Rinse lightly
Rinse in a colander instead of fully submerging them in water to maintain their shape and integrity.
Let them chill
Refrigerate berries for an hour or so when you bring them home. They will be easier to rinse when they have had a chance to firm up a little.
Keep the air flowing
After washing, allow berries to rest in an open container with ample air circulation to help them dry out. Store them in the refrigerator avoiding the crisper drawers since the air has higher humidity and less circulation.
The big freeze
Enjoy Northwest berries all year round with help from your freezer. Lightly rinse and pat dry (remove the hulls in strawberries). Place on a tray and freeze in a single layer until solid; then transfer to airtight containers. Enjoy throughout the year!
NORTHWEST
Ber ry growing season
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Blackberries Blueberries Raspberries Strawberries Due to weather conditions, season may vary.
Photo credit: Katheryn Moran Photography Handcrafted pottery from Fringe and Fettle
Summer 2017 | www.haggen.com
3
Raise a pint!
1
2
BELLINGHAM
3
Mt. Baker
4
Local Brews at Haggen*
5
Mount Vernon
beer from here
Around here, new micro and nano breweries seem to bubble up weekly, each one claiming a new twist on the Northwest’s favorite brew. It’s not your imagination—in fact, there are more breweries here today than there have ever been before, and our local craft brewers are having a ball experimenting with fantastic hop varieties with names like Mosaic, Citra and Galaxy. The sheer volume of devoted beer fans in our part of the country points towards this being more than a fad, Northwest craft brews are here to stay!
6 Everett
12
9 11 13
7
8 10
14
Seattle
1. Kulshan Brewing Co. 2. Wander Brewing 3. Boundary Bay Brewery 4. Aslan Brewing Co. 5. Farmstrong Brewing Company 6. Scuttlebutt Brewing Co. 7. American Brewing Co. 8. Sumerian Brewing Co. 9. Reuben’s Brews 10. Bellevue Brewing Company 11. The Pike Brewing Company 12. Silver City Brewery 13. Ghostfish Brewing Company 14. Two Beers Brewing Co. 15. Pacific Brewing and Malting Co. 16. Northwest Brewing Co. 17. Fish Brewing Company 18. Iron Horse Brewery 19. Bale Breaker Brewing Company *Availability may vary per store
15 16 Tacoma Olympia
17
ellensburg 18
Mt. Rainier
yakima 19
Illustration credit: artbyciara
4
Haggen Northwest Fresh | Summer 2017
M ADE
RIGHT
HERE
AlwayS fresH
local beer brats Our customers know that Haggen has the best bratwurst in town. And with all the hyper-local breweries near Haggen stores, it wasn’t a stretch for us to create our own hyper-local beer brats! Visit your closest Haggen to find brats featuring your favorite local brew.
Photo credit: Katheryn Moran Photography
Summer 2017 | www.haggen.com
5
salmon season
Sustainable • Wild • Fresh Springtime means the arrival of the eagerly anticipated Northwest salmon season! First to arrive are the world-renowned Sockeye salmon from Copper River, followed by Coho in late July. Haggen is proud to work with fisheries that are certified sustainably managed, ensuring that all of the fresh seafood in our stores is 100% sustainably fished.
Salmon
FROM THE PACIFIC NORTHWEST
King: The largest of its species and known for its high oil content and distinctive, rich flavor. Perfect for roasting or the grill.
CATCH AREAS: SE Alaska, Prince William Sound
Kids! Pick up a coloring sheet and temporary tattoos at your local Haggen
KETA:
A plentiful fish with firm pink flesh and mild flavor. Low temperature cooking is recommended due to its low oil content. Very good for smoking. CATCH AREAS: Johnstone Strait
Fresh, sustainably harvested salmon choices are plentiful at Haggen
PINK: The smallest, most plentiful species. Delicate flavor with light pink flesh. Best if poached or sautéed. CATCH AREAS: British Columbia, Legoe Bay
Sockeye:
One of the most abundant salmon with deep red, firm flesh and delectable flavor. This salmon is high in fat and is also great on the grill. CATCH AREAS: Copper River, Bristol Bay, Prince William Sound, Kodiak, Resurrection Bay, Cook Inlet
Visit www.haggen.com/recipes for Chef Bryan’s Citrus Aioli
Illustration credit: artbyciara Photo credit: Katheryn Moran Photography
6
Haggen Northwest Fresh | Summer 2017
Coho:
Slightly milder than King or Sockeye. Just enough fat to grill or bake; equally good smoked or poached. CATCH AREAS: Kuskokwim, Prince William Sound, Kodiak, Cook Inlet, Copper River, Bristol Bay
Haggen 100% sustainable seafood We deliver exceptionally high-quality salmon thanks to our long relationships with our fishers, the expertise and experience of our seafood buyer, and our commitment to sourcing only sustainable products. Stop by your Haggen seafood department today and check out the catch of the day. Our seafood experts will gladly recommend recipes, fillet a fish or tell you more about the health benefits of adding seafood to your diet.
Bristol Bay, Alaska: one of the best sources in the pacific northwest Bristol Bay, Alaska is truly a national treasure, offering not only pristine waters and breathtaking vistas, but vital sustenance and nourishment. The fishers here are keenly aware that this is the world’s most valuable remaining wild salmon fishery and home to the world’s largest sockeye salmon run, so they treat the fish and their habitat with deep respect. This commercial fishery supports more than 14,000 jobs and generates more than $1.5 billion in revenue every year, sustaining the region’s economy and supporting thousands of American families.
Angela
Every pound of salmon purchased at Haggen also supports the nonprofit Bristol Bay Economic Development Company (BBEDC) which provides education opportunities and community support to the rural fishing villages of the area. Bristol Bay salmon is rich in Omega-3 fatty acids, vitamin D and protein, making it a smart choice for a delicious meal any night of the week. It’s prized by restaurant chefs and home cooks alike for its bright color and distinctive flavor, and the firm meat is incredibly versatile and simple to prepare—Bristol Bay salmon is delicious broiled, poached, seared or grilled.
The Wilders
Amber, Haggen Seafood Buyer
Our fresh seafood is
100% sustainable as rated by
SuStAiNaBlE
GOOD ALTERNATIVE
SuStAiNaBlE BEST CHOICE
Photo credit: Alaska Seafood
Summer 2017 | www.haggen.com
7
homemade lox
the Scandinavian way
Pickled Red Onions
1/2 cup golden balsamic vinegar 1/4 cup water 2 tsp sugar 1/2 tsp kosher salt Fresh ground pepper, to taste 1/2 red onion, sliced into thin half-moons Combine vinegar, water, sugar, kosher salt and pepper in a sauce pan. Bring to a boil, stirring occasionally. Reduce the heat and add the onions; stirring occasionally for about 2 minutes. Remove from heat and let cool. Drain the pickled onions.
Photo credit: Katheryn Moran Photography
8
Haggen Northwest Fresh | Summer 2017
Grilled Sockeye
with Honey Chili Cider Glaze
Of all the ways that salmon can be prepared, grilling may be the most popular. Maybe it’s because the natural oils in the fish give it a light crispness on the outside. Maybe it’s the quick prep time. Or maybe it’s the smoky flavor that infuses every bite. Whatever your reason, I hope you’ll find that my glaze adds an extra dimension of flavor you never knew you were missing. Haggen Chef Bryan Weener
Grilled Sockeye Salmon
6 (6 oz) Sockeye salmon fillet pieces Olive oil Kosher salt and fresh pepper, to taste
Lox Bites (Gravlax) a
There’s nothing like flat bread topped with crème fraîche and thinly sliced lox— unless it’s with lox you made yourself! Take your lox love to the next level (and save some dough) by curing your own fresh salmon. All it takes is a few simple ingredients and a bit of patience, and you could be serving up your own delicious homemade lox at next Sunday’s brunch.
Lox
Fresh whole salmon: we 2 1-lb Sockeye salmon fillets, bones removed will steak it, fillet it, skin it, remove the bones and 1/2 cup sugar package it any way you 1/2 cup kosher salt want—for free! 2 tsp white pepper 3/4 cup fresh dill, finely chopped
b
Rinse salmon well under cold water and pat dry with a paper towel. (a) Make a few cuts on the skin to allow seasoning to penetrate both sides. Run your fingers along the fillet to ensure all bones are removed, using a needle nose plier to remove any. Lay two lengths of plastic wrap on the counter, slightly overlapping. Place fillets side by side on plastic wrap. Mix sugar, salt and pepper in a bowl. (b) Massage both sides of each fillet with the seasoning and sprinkle the fish with the dill. Stack the two fillets, flesh sides together. (c) Wrap with the plastic, then wrap parchment paper around the plastic and tie with string.
c
Place the salmon in a dish and weight with a cutting board or plate. Refrigerate for 2 to
Preheat grill to medium high heat. Brush salmon with a light coating of olive oil and season with salt and pepper. Brush the grate of the grill with olive oil right before you place the salmon on the grill. Grill 4 to 6 minutes then turn over and grill 3 to 4 minutes depending on the thickness of the fillet. Finish with a slice of lemon and a coating of the Honey Chili Cider Glaze.
Honey Chili Cider Glaze Yields 16 oz 1 Tbsp oil 2 Tbsp shallot, minced 4 garlic clove, minced 1/2 Serrano chili, minced 8 cups apple cider 1/4 cup red wine vinegar 3/4 cup honey 1/4 cup molasses
Heat oil in a heavy skillet over mediumhigh heat. Lightly brown the shallot, garlic and Serrano chili. Add cider, vinegar, honey and molasses, bring mixture to a boil. Cook until sauce is reduced and thick, about 30 minutes. Can be refrigerated for up to a week. 4 days, turning the salmon a few times and pouring off the accumulated liquid each time. Once cured, rinse the salmon in cold water and pat dry. Cut thin slices without getting too close to the skin. Serve on flat bread topped with Sierra Nevada Organic crème fraîche, pickled onions and dill. Summer 2017 | www.haggen.com
9
G ET cracking!
Photo credit: Katheryn Moran Photography Shot on location at Haggen guest Marci A.’s backyard
10
Haggen Northwest Fresh | Summer 2017
Succulent, tender, sweet and fresh‌we Northwesterners wait all year for fresh crab and warm weather to coincide. So why not take your feast al fresco and enjoy your fresh-cracked crab, wine and crab cakes in the open air? This season is perfect for hosting your own garden seafood party with all the trimmings. Try out some of our favorite crab recipes, and pair the dishes with our deli sides like Harvest Slaw, Broccoli Sunshine Salad, and Mixed Greens to round out the menu.
fresh catch
at Your Haggen Seafood Department
Dungeness is available year-round and widely recognized as the best crab there is. Its tender, flaky white meat is sweet and delicate in flavor, and best served simply cracked and dipped in melted butter. Haggen also offers Golden King crab, one of several king varieties available. The meat is snowy white with bright red highlights, and has a light, sweet flavor.
Crabby Patties for Every Palate offered at our seafood counter
Lemon Herb Pasta with Crab and Baby Tomatoes A fresh and zesty pasta dish that is light enough for warm summer evenings.
16 oz shell pasta 2 Tbsp olive oil Haggen Chef 4 Tbsp parsley, chopped Bryan Weener 2 Tbsp thyme, chopped 1/2 cup Parmesan cheese, finely grated 1 lemon, zested 1/4 cup lemon juice 1/3 cup white balsamic vinegar Salt and pepper, to taste 8 oz fresh Dungeness crab meat 8 oz cherry tomatoes, halved Cook pasta as directed on box. Toss drained pasta in olive oil. Combine parsley, thyme, Parmesan cheese, lemon zest, lemon juice and vinegar, and stir until dressing is well mixed. Season with salt and pepper to taste. Gently combine pasta, dressing, crab meat and cherry tomatoes until well mixed.
Red Chili Aioli
Add a dollop to our crab cakes for the perfect amount of heat. 1/2 cup red wine vinegar 1/3 cup honey 2 cups mayonnaise 1 red chili, finely chopped 3 cloves garlic, finely chopped 1 shallot, finely chopped 2 Tbsp water Salt and pepper, to taste
Haggen Chef Bryan Weener
Combine vinegar, honey and mayonnaise. Add chopped chili, garlic and shallot. If consistency is too thick, add a little water until it’s at a desired thickness. Season with salt and pepper.
Bonnie’s Crab Cakes:
Made in store with fresh Dungeness crab meat and Bonnie’s Best Bet Seasoning to deliver that unique Camano Island flavor. Subtle heat from red pepper and paprika balances perfectly with a touch of sea salt.
Maryland Crab Cakes:
Our twist on this East Coast classic made with Dungeness crab. Seasoned with well-loved Old Bay and a touch of Dijon mustard and Worcestershire sauce.
Pike Place Crab Cakes:
This recipe was crafted by the iconic Pike Place fishmongers, showcasing Northwest flavors with sustainably harvested Jonah crab, Dungeness crab and Oregon pink shrimp meat.
haggen’s Legendary Crab Cakes:
Made in your Haggen store with fresh Dungeness crab, Haggen Bakery crostini and freshly grated Parmesan, these legendary cakes are the perfect complement to any salad or steak dish. Add a touch of tart to your sweet crab cakes with Pike Place Tartar Sauce bursting with bright dill flavor. Or whip up a batch of our zesty Red Chili Aioli straight from the pages of Haggen Market Street Catering’s recipe book—it’s the perfect spice combo for any one of our crab cakes (recipe to the left). Summer 2017 | www.haggen.com
11
Haggen Galettes
We like to think of the galette as the carefree cousin of pie—free-form, short and sweet! Your Haggen Bakery scratchbakes a variety of galettes with flavors carefully chosen to compliment the dough. Available in 4" individual size, or 9" for sharing, it’s meant to be cut into wedges like a traditional pie for serving.
12
Haggen Northwest Fresh | Summer 2017
Baking steps: Sweet
Our dough recipe includes a blend of oats, flour and butter. We roll the dough to the perfect thickness.
summer treats The dough is filled with custard or our special almond batter mix.
The galette is folded with an attractive overlapping pattern.
The galette is baked to perfection in the oven, then topped with fresh fruit or powdered sugar. Cut and serve!
Summer 2017 | www.haggen.com
13
Tangy Marinated Salmon kabobs
Kabobs! Indian Spiced Lamb Kabobs
Sambal Chicken kabobs
Photo credit: Katheryn Moran Photography
14
Haggen Northwest Fresh | Summer 2017
Garlicky Dijon Beef kabobs
Grill Baby Grill
You’re about to feel the thrill of the grill! Dust off your barbecue and brush up on your grilling techniques, because summer is just around the corner. Kick it off with a bang with one of these meat-on-a-stick recipes, sure to wow your summer barbecue guests. No time to construct kabobs yourself? No worries. Your Haggen butcher has cut up all of your favorite meats into kabob form, including Double R Ranch beef, Mary’s air-chilled GMO-free chicken, all natural pork and succulent lamb. Have something special in mind or a big order for your upcoming barbeque? We’ll skewer any custom order. Just give your local Haggen meat department a call.
Tangy Marinated Salmon kabobs
1/3 cup brown sugar 1-1/2 cups soy sauce 1 cup water 1 Tbsp minced onion 2 tsp minced garlic 1/2 tsp black pepper 1/2 tsp Tabasco sauce 1-1/2 cups dry white wine 1-1/2 lbs wild salmon, cut into 2" chunks Mix all ingredients together in a shallow dish. Add salmon cubes and marinate for at least 8 hours in the refrigerator. Remove from marinade and pat very dry. Skewer salmon on metal skewers and grill (on a cedar plank if possible) until done.
Sambal Chicken kabobs
1/2 cup light brown sugar 1/2 cup rice vinegar 1/3 cup hot chili paste 1/4 cup fish sauce 1/4 cup Sriracha 2 tsp ginger, peeled and finely grated 1-1/2 lbs skinless, boneless free-range chicken thighs, cut into 1-1/2" chunks Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in large bowl. Add chicken and toss to coat. Remove chicken and thread onto metal skewer. Transfer leftover marinade to a small saucepan and bring to boil. Reduce heat and simmer until reduced by half (7-10 minutes). Grill chicken on high, turning and basting often with reduced marinade until cooked through (8-10 minutes).
Indian Spiced Lamb Kabobs
3 zucchini, sliced & halved 2 red bell peppers, cut into chunks 1/2 cup plain Greek yogurt 2 Tbsp cilantro, chopped 1 tsp Spice Hut garam masala 1 tsp kosher salt 1/2 tsp curry powder 1/8 tsp cayenne pepper 1 Tbsp lemon juice 1 Tbsp extra virgin olive oil 1-1/2 lbs fresh lamb top round or sirloin, cut into 1-1/2" chunks Fresh cilantro In a large bowl combine yogurt, cilantro, garam masala, salt, curry powder, cayenne, lemon juice and oil. Add lamb and veggies and toss to coat. Thread meat and veggies onto metal skewers keeping some space between them to help them cook evenly. Grill on high until they begin to char and are easy to turn (about 5 minutes). Turn as needed until lamb is medium-rare and veggies are lightly charred (about 8-10 minutes total). Transfer to platter and top with fresh cilantro sprigs.
Garlicky Dijon Beef kabobs
1/4 cup whole grain mustard 2 Tbsp Dijon mustard 4 cloves garlic, finely chopped 2 Tbsp white wine vinegar 1 Tbsp soy sauce 1 Tbsp honey 1 Tbsp fresh rosemary, finely chopped 2 tsp paprika 1/2 tsp kosher salt 1/4 tsp black pepper 1-1/2 lbs Double R Ranch beef tenderloin, cut into 1-1/2" chunks Whisk together all ingredients in a small bowl, add meat and cover. Marinate for up to 4 hours in the refrigerator. Turn grill to high. Cut the tenderloin into chunks and skewer onto metal skewer. Grill until golden brown, turning once and brushing with remaining glaze, about 4–6 minutes. Summer 2017 | www.haggen.com
15
honey do
What’s all the buzz about?
You may have seen bees in the news lately, tied to words like “endangered,” “colony collapse,” and “important pollinators.” That’s because native bee species have been in decline, and that has some big implications for all of us. It’s estimated that pollinators like bees are responsible for one out of every three bites of food that we take, so it’s crucial that we all work together to protect the diversity of the species, keep crops pollinated, and keep our local farmers farming!
Some ideas for gardeners: Honey has been used for centuries not only as a sweetener, but as a healer. It’s said that honey can support better circulation, lower cholesterol, and fight inflammation. Check out these honey home remedies: Sore throat – Combine with a squeeze of lemon juice, hot water and a couple of drops of peppermint oil for quick relief.
Focus on native wildflowers that pollinators like bees love, like lupine, camas, native showy milkweed and Douglas aster. Late-bloomers are especially uncommon in our region, making Look for the tags that help identify beethem even more important. friendly plants in our
Reduce or eliminate insecticide use. Talk to garden department neighbors and local government about doing the same in yards and public spaces.
Sleep aid – Add a teaspoon to warm milk for a soothing bedtime sipper.
Offer nesting sites. Many bees nest underground, in tree cavities or snags, or even in clumps of leaves, branches and cut grass.
Acne – Warm half a teaspoon in your hands, smooth onto your face gently, then let sit for 10 minutes. Rinse with warm water and pat dry.
Support organic food and seek out food from farms and companies that are actively working to protect bees and restore bee habitat. Source: The Xerces Society, www.xerces.org
Burn treatment – For mild burns and sunburns, apply honey and cover with a bandage for up to 24 hours. Mix with aloe vera for an extra-soothing treatment. Digestive aid – Mix with a little ginger and lemon juice to stimulate your digestive enzymes and soothe nausea. Hair Mask – Mix a tablespoon with two tablespoons coconut oil, then work into lower two-thirds of hair. Rinse well after 20 minutes. Bath Soak – Dissolve two heaping tablespoons honey in a cup of water, then add to your bath for all-over skin care.
Anna’s Honey
is handled with care from hive to jar. It’s raw, never processed with heat, so the enzymes, nutrients, and pure honey flavor are all intact. It’s produced in Tukwila, Washington by bees that collect pollen from local flowers, so it’s fresher when it arrives in our stores. 16
Haggen Northwest Fresh | Spring 2017
BEE-FRIENDLY
Nor thwest plants
Bee Balm
Bellflower
Columbine
Elderberry
Foxglove
Geranium
Honeysuckle
Lantana
Lavender
Lupine
As you enter your Haggen store, you’ll walk by our lush, 100% local garden department. Each living plant is thriving and ready to find its new home in your patio planter, window box, or the garden of your dreams. From perennials to annuals and vegetables, all of our plants and flowers are sourced from local growers, and are selected to thrive in our unique Pacific Northwest climate. We have a a full selection of specially marked bee-friendly plants, and our garden experts are full of tips and advice for everyone from the novice gardener to the greenhouse goddess. You’ll be amazed at how your garden grows.
Marguerite Daisy Ornamental Sage Mike & Suzie from T&L
T&L Nursery Phlox
Pincushion Flower
St. John’s Wort
Trumpet Vine
Located just outside of Woodinville, the past 30 years have seen T&L grow from a couple of u-pick acres to a thriving 35-acre facility full of lush, healthy plants. Their sustainable practices, from natural pest management to water reclamation, mean you can feel good about your T&L plants from seed to garden. You’ll find over 40 different plant selections from T&L at your Haggen store.
Summer 2017 | www.haggen.com
17
Summer Slaw Photo credit: Katheryn Moran Photography
18
Haggen Northwest Fresh | Summer 2017
cool, CRISP SUMMER
Enjoy a rainbow of fresh summer flavor As the seasons change and cold weather fades, we leave behind rich, heavy meals and look forward to the lighter, sunshine-fed flavors of early summer. New growth is everywhere, and our bodies are craving the nutrients that come from fields full of fresh, Northwest produce. Tender spinach, baby lettuce and fresh herbs compliment bright bouquets of radishes, colorful carrots and hardy beets, bringing new life to our plates.
A bouquet of Spring and summer sunshine inspires the lighter side of beverages to shine through and nothing says cool summer refreshment like a rosé!
Rosés
The Power of Pigment Eating a variety of colors can help ensure you get more nutritional variety, so consider branching out next time you reach for a bunch of carrots or radishes. The standard orange carrot is rich in beta carotene and vitamin A, which support eye health, but you’ll find that yellow carrots have xanthophylls, which help prevent macular degeneration and may contribute to the prevention of some cancers. And red carrots get their color from lycopene, known for promoting heart and prostate health. Purple carrots and the red skin of radishes contain anthocyanins, which are powerful antioxidants. So reach for a rainbow!
Rainbow slaw with pickled onions Dressing
1/2 tsp lemon zest, finely grated 2 Tbsp lemon juice, freshly squeezed 1 small shallot 1 clove garlic 1/2 tsp Dijon mustard Salt and freshly ground pepper, to taste 3 Tbsp extra-virgin olive oil
Gérard Bertrand Cote des Roses
Aromas of summer fruits and berries, with a hint of grapefruit make this a bright, sunny pairing with roasted salmon.
Julia’s Dazzle Rosé
Uniquely made with Pinot Gris grapes, this rosé has notes of strawberries, cherry blossom and spice.
ViNO Rosé
Mouth watering melon, dried herbs, and spring floral notes result in a delightfully refreshing, satisfying beverage.
Haggen Chef Bryan Weener
Rough chop shallots and garlic. Place all ingredients in a blender except the olive oil. Slowly add the oil to the blender and blend at high speed. Set aside.
Jean-Max Roger Sancerre Rosé
This rosé boasts a unique, salmon-pink color due to the direct pressing of the pinot noir grapes.
Slaw
6 cups of vegetables, julienned or sliced (rainbow carrots, Easter radishes, daikon radish, cucumber and/or zucchini) 2 Tbsp fresh herbs, for garnish Red pickled onions, optional (recipe on page 9) Toss vegetables with dressing. Chill for one hour. Place slaw on a platter, garnish with herbs and add the pickled onions.
Rhône Paradox château mas neuf rosé
Bright and tangy, this is no leisurely rosé! Spirited cherry, strawberry and blood orange zest notes will liven up the meal. Summer 2017 | www.haggen.com
19
No Reservations Required Need a change of scenery? Pack a picnic! There’s nothing that compares to enjoying a meal outdoors on a sunny day. Pair your fresh air with fresh food from Haggen’s Deli, and your meal will be planned in a snap. With delicious, ready-made choices like snack trays, sandwiches, chicken, dips and salads, you’ll please every palate at your picnic table.
Haggen Picnic
Effortless Sandwiches
must-haves
Fruit
q Bagel Sandwiches
q Fried Chicken
q Apples
ready made Fresh Salads
q La Panzanella Crackers
Refreshing Drinks
q Baguette Sandwiches
q Charcuterie Picnic Pack
q Sunshine Broccoli
q Boulder Canyon Chips
q Harvest Slaw
q Fresh Chili con Queso Dip
q Greek Vegetable
q Fresh Spinach Dip
q Watermelon
q Dry Lavender, Watermelon or Fuji Apple Soda q Numi Tea Photo credit: Katheryn Moran Photography Shot on location at Haggen guest Marci A.’s backyard
20
Haggen Northwest Fresh | Summer 2017
The perfect picnic is just a stop away. Swing by the Haggen Deli and we’ll hook you up with everything you need for a last-minute al fresco meal.
Summer 2017 | www.haggen.com
21
ADD SOME GLOW TO YOUR PATIO Jim & Jamey
JIM & JAMEY Allsop
A Local Northwest Father & Daughter Team In the early 2000’s Jim Allsop had a vision of creating decorative solar lighting for gardens and outdoor living spaces. His first decorative solar product, the “Firefly”, pioneered the concept of solar garden art and kick-started the Allsop Home & Garden brand. Jim’s daughter Jamey Allsop joined the endeavor, and with inspiration from a trip to China, they launched the first solarized decorative lanterns. Today, their solar product line is filled with unique shapes, patterns, and fabrics that combine year-round outdoor durability with an elegant style that’s a perfect fit for any home or garden. 22
Haggen Northwest Fresh | Summer 2017
with Allsop solar lanterns
As days and nights grow warmer, it’s time to think about dressing up your outdoor living spaces for entertaining and everyday enjoyment. Create a welcoming atmosphere with unique, attractive solar lighting from Allsop Home & Garden, a family-owned, Bellingham-based business. These products are handmade and come in a variety of colors, designs and textures that are as attractive in daylight as they are at night. From punched-out patterns to gorgeous glass, these solar lanterns are durable enough to withstand Northwest winters and are built for year-round outdoor use. They’ll soak up the sun during the day and then automatically turn on at dusk, illuminating your nights with a warm glow.
NEW at Haggen Ben & Jerry’s pint Slices
Enjoy these hand-held cross-sections from the creamy center of a container of Ben & Jerry’s, dipped in chocolate and full of all the best parts of the pint!
Kind Bars
A satisfying, gluten-free mix of nuts, fruits and spices bound together with honey. Try flavors like Maple Pumpkin Seed, Peanut Butter Dark Chocolate, and Oats & Honey.
Ecosoulife Biodegradable plates and utensils
Grab this complete set of biodegradable cornstarch dinnerware from EcoSouLife for a hassle-free meal and a guilt-free cleanup.
Catalina Picnic Basket
Cold Numi Teas
Full-leaf flavor meets convenient package! Sweetened with Fair Trade sugar, certified organic and Non-GMO Project verified, enjoy just 60 calories per refreshing bottle.
Haggen Prepackaged Trail Mixes
With combos for every taste, Haggen’s Northwest-made snack mixes will take care of all your on-the-go cravings. Choose your favorite combo of sweet and salty, then hit the trail.
Make your picnic official with an honest-togoodness picnic basket! Fill it to the brim with your favorite goodies and head out for some summer fun.
DRY SODA
Created as a non-alcoholic alternative to fancy cocktails, Dry Soda is a not-verysweet beverage for a grown-up palate. Fascinating flavors like Cucumber, Lavender, Juniper and Fuji Apple tempt you to try a bottle of each to discover your favorite. We like to pair the Vanilla Bean with salty snacks, and the Rhubarb goes great with backyard barbecue foods!
Summer 2017 | www.haggen.com
23
m a e r D m a e r C cI e Snoqualmie Organic Ice Cream
Shahnaz & Barry
MEET THE MAKERS
Barry and Shahnaz Bettinger dug into the ice cream business in 1997, crafting and delivering pints by hand to nearby stores. Fast-forward to 2001, when the pints hit the shelves of Haggen and sales suddenly took off! Since then, the Bettingers have progressed to having their own production plant, opening a scoop shop and hiring a bunch of great people to help out. They’re always striving for the purest ingredients and the highest quality available, and their new organic pints are a logical next step for this dedicated team.
Š2017 Haggen
Made with the very best certified organic ingredients, these are the pints you’ve been dreaming of. The folks behind Snoqualmie Ice Cream are debuting their irresistibly creamy organic line, made with eggs, cream and berries from the Northwest, along with Belgian chocolate, lavender from Provence, and pure Madagascar vanilla. Dig in!