Winter 2018 FREE
A toast to French toast
Northwest A world of tea page 12–13
Nourishing soups & mineral broths
page 6-7
page 4–5
A better spice–Spice Hut page 14–15
Healthful Vinegars
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
From the French “vin egre,” or “sour wine,” vinegar is typically the product of the fermentation of alcohol—and it’s much deeper than you may think. Its countless uses include flavor-enhancer, dressing, tenderizer, preservative and healing tonic. It comes in a rainbow of colorful varieties, including white, wine, apple cider and balsamic. No matter which variety you need, make sure you choose a high-quality vinegar that’s unpasteurized and naturally fermented for full nutritional benefits and fantastic flavor.
www.haggen.com
y PHOTOGRAPHER:
katherynmoranphotography.com ©2017 Haggen. All rights reserved. All proprietary trademarks are owned respectively by Albertson’s LLC, Safeway Inc. and their affiliates or subsidiaries. All third party trademarks are owned by their respective owners.
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Haggen Northwest Fresh | Winter 2018
white VINEGAR
This is the go-to bottle for making ketchup and pickled vegetables, and is also popular as an effective natural cleaning product.
WINE VINEGAR (RED OR WHITE)
Sharp and acidic, ideally suited for salad dressings or meat marinades. White wine vinegar is a little mellower than red wine vinegar, and preferred in recipes where you want to preserve the color.
APPLE CIDER VINEGAR
Fermented apple juice turns to cider, then to vinegar for this popular bottle. Unfiltered ACV with “the mother,” as it’s known, contains beneficial bacteria useful as a digestive aid and nutrition-booster.
BALSAMIC VINEGAR
The exception to the rule, this one is made from pressed grapes, then aged like wine, resulting in a complex, mellow flavor that gets sweeter with age.
Infused Vinegar
The variety doesn’t end with the label. Make your own infused vinegars by following the recipes below, beginning with a light base, like Champagne or white wine vinegar, then adding your favorite combination of herbs, spices, and flavors. Home-infused vinegars make lovely gifts that keep on giving.
Orange cinnamon spice vinegar Great as a dressing
2 cups apple cider vinegar Zest of one orange 3 cloves 1 cinnamon stick
Chile cilantro garlic vinegar
Combine with olive oil for a great steak marinade 2 cups white wine vinegar 2 cloves garlic, peeled and halved 1 jalapeĂąo, halved 3 sprigs fresh cilantro
Herbed vinegar Great as a dressing
2 cups white wine vinegar 2 sprigs thyme 2 sprigs oregano 2 sprigs rosemary 1 tsp chili flakes
Lemon Basil Vinegar
Raspberry thyme vinegar
2 cups white wine vinegar Zest of one lemon 1/2 cup basil
2 cups Champagne vinegar 1 cup raspberries 3 sprigs fresh thyme
Great as a dressing
Great as a glaze over pork tenderloin
How to make infused vinegars 1. Wash a 2 cup glass canning jar in hot soapy water 2. Heat vinegar in saucepan to just below 160°F 3. Place ingredients in jar 4. Pour hot vinegar into jars, leaving about 1/4" head space 5. Place plastic wrap over the top to prevent vinegar from corroding metal lid 6. Screw on lid and store at room temperature for 3 to 4 weeks 7. Strain vinegar through a cheese cloth 8. Divide among sterilized decorative bottles 9. If desired decorate with infusion ingredients Winter 2018 | www.haggen.com
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Nourishing
Soups
Absolutely nothing can warm and comfort like a hot bowl of nourishing homemade soup on a chilly winter day. Healing soup recipes have been handed down through generations, preserved on recipe cards and in favorite cookbooks just waiting for discovery. We were delighted to find some of our new favorite soup recipes in Clean Soups by Rebecca Katz. Try the recipes below, and check out even more healthy, nourishing soup recipes from this book at www.haggen.com.
MAGIC MINERAL BROTH Makes about 6 quarts Prep time: 10 minutes Cook time: 2 to 3 hours
With carrots, onions, leek, celery, potatoes, and more, it’s a veritable veggie-palooza and can be used as a base for nearly all the soups. In a bowl or sipped as a tea, it’s the perfect cleansing broth.
ingredients
6 unpeeled carrots, cut into thirds 2 unpeeled yellow onions, quartered 1 leek, white and green parts, cut into thirds 1 bunch celery, including the heart, cut into thirds 4 unpeeled red potatoes, quartered 2 unpeeled Japanese or regular sweet potatoes, quartered 1 unpeeled garnet yam (sweet potato), quartered 5 unpeeled cloves garlic, halved 1/2 bunch fresh flat-leaf parsley 1 (8") strip kombu 12 black peppercorns 4 whole allspice or juniper berries 2 bay leaves 8 quarts cold, filtered water, plus more if needed 1 tsp sea salt, plus more if needed
Directions
Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2016 Eva Kolenko
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Coconut Cauliflower Soup with ginger and turmeric
Makes 6 servings Prep time: 20 minutes Cook time: 35 minutes Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds.
ingredients
2-1/2 to 3 lbs cauliflower, cut into 1-1/2" florets 3 Tbsp extra-virgin olive oil 1/2 tsp ground turmeric Sea salt 1/4 tsp freshly ground black pepper 1 yellow onion, chopped 2 cloves garlic, minced 2 carrots, peeled and chopped 2 stalks celery, chopped 2 tsp Thai red chili paste 6 cups Thai Coconut Broth,* plus more if needed 2 tsp grated fresh ginger 1 Tbsp freshly squeezed lime juice, plus more if needed 1 Tbsp finely chopped fresh mint or cilantro, for garnish *recipe for Thai Coconut Broth at www.haggen.com
Get the recipe for Nana’s Chicken Soup with Zucchini Noodles at www.haggen.com/ recipes
Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2016 Eva Kolenko
directions
Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper. Put the cauliflower, 2 tablespoons of the olive oil, 1/4 teaspoon of the turmeric, 1/2 teaspoon salt, and the pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the prepared baking sheet and spread in an even layer. Bake for 20 to 25 minutes, or until golden and tender. Meanwhile, heat the remaining tablespoon of olive oil in a soup pot over medium heat, then add the onion, a pinch of salt, and the remaining 1/4 teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery, and 1/2 teaspoon salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste
and stir until the vegetables are coated. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half. Pour one-third of the remaining broth into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in 1/4 teaspoon salt and the lime juice. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. COOK’S NOTE: Don’t forget to taste. You may want to add an extra spritz of lime juice or a pinch of salt. Winter 2018 | www.haggen.com
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A toast to
French toast
Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Winter 2018
Vamp up traditional French toast by using our scratch-made Cinnamon Swirl Bread made with the best ingredients by our expert bakers. Each slice has a swirl of spicy-sweet Indonesian Korintje cinnamon and a sprinkle of sugar in our handcrafted dough.
Cinnamon Swirl French Toast
3 eggs 1 cup half & half 1 tsp orange zest 1 Tbsp vanilla 1/4 tsp cinnamon Pinch of salt 6 slices Haggen Cinnamon Swirl Bread 2 Tbsp butter, divided Sprinkle of powdered sugar Caramelized apple slices (see recipe) Fruit and berries for topping Whisk together eggs, half & half, orange zest, vanilla, cinnamon and salt in mixing bowl. Arrange Cinnamon Swirl Bread in a single layer in a shallow dish and pour egg mixture over the bread. Let stand 2 minutes then turn over. Heat large skillet over medium heat. Add 1 Tbsp butter and let melt. Place the bread in the pan one or two slices at a time depending on pan size. Cook approximately 2 minutes per side until browned. Transfer to serving platter. Repeat with remaining bread and butter. Sift powdered sugar over top and serve with caramelized apple slices and berries.
Caramelized Apples 1 apple, cored and sliced 1 Tbsp butter Pinch of salt
In a skillet over medium heat, melt butter and add a pinch of salt. Add apple slices and cook for 5-8 minutes per side until browned and caramelized. Transfer to plate until ready to use.
Runamok Maple Not Your Grandma’s Maple Syrup
It all starts with healthy maple trees nurtured by the crisp, clean air and mountain streams of northern Vermont. Runamok Maple’s sugarmakers tap each of their 81,000 maple trees by hand and actively monitor the sweet syrup until it reaches peak flavor for bottling. Their lineup of barrel-aged, infused and smoked pure maple syrup is an unexpected addition to your breakfast. Find Sugarmaker’s Cut, Bourbon Barrel Aged, Cinnamon-Vanilla Infused, Makrut Lime-Leaf Infused and Pecan Wood Smoked in Haggen stores and elevate your French toast to spectacular. Winter 2018 | www.haggen.com
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Butternut Squash Lasagna
INGREDIENTS
Butternut Squash Mixture 4-1/2 lbs butternut squash peeled, seeded and cut into 1" pieces (yields about 3-1/2 lbs) 2 Tbsp olive oil 1-1/2 tsp salt 1 tsp black pepper 1 package lasagna noodles Onion Mixture 2 Tbsp olive oil 1 yellow onion, thinly sliced 6 garlic cloves, finely diced 1 red bell pepper, thinly sliced 1/2 cup loosely packed, shredded fresh sage Ricotta Mixture 1 (15 oz) container ricotta 2 eggs 3/4 tsp salt 3/4 tsp black pepper 1/8 tsp nutmeg Cheese 1 (5 oz) container BelGioioso Salad Blend (Shaved Asiago, Romano, Parmesan cheeses) 1 (8 oz) package BelGioioso Fresh Mozzarella Pearls Topping 2 Tbsp shredded fresh sage
Fun fact:
Photo credit: Katheryn Moran Photography
DIRECTIONS
Makes 8 Servings Squash Mixture Preheat oven to 400°F. Toss peeled squash in olive oil, with salt and black pepper. Place on baking sheet. Bake for 30 minutes, until lightly golden and soft. Remove squash from oven and place in bowl. Mash mixture while still warm. Set aside. Reduce oven heat to 350°F. Noodles Bring large pot of water to a boil. Add the lasagna noodles stirring gently. Cook 8-10 minutes until al dente, drain and rinse with cold water. Set aside. 8
Haggen Northwest Fresh | Winter 2018
Haggen Chef James Valentine
Butternut squash is a natural antioxidant and is great for skin and eye health.
Onion Mixture In a sauté pan heat olive oil, add onion, reduce to medium heat, cook 5 minutes. Add the garlic and red bell pepper. Cook about 5 minutes until the onions begin to caramelize and the pepper is tender. Add sage, cook for 3 minutes longer until the sage wilts and begins to soften. Set aside to cool.
Assembly Very lightly oil a 9"x13" baking dish. Spread ricotta mixture evenly on the bottom, followed by 3 lasagna noodles. Spread half the squash mixture evenly, followed by half the onion mixture, another 3 lasagna sheets topped by half the ricotta mixture. Repeat the layers, then top with shaved cheese and mozzarella pearls.
Ricotta Mixture Mix ricotta, eggs, nutmeg, salt and pepper. Set aside.
Bake at 350°F approximately 35 minutes, until cheese is bubbling and golden brown. Sprinkle shaved cheese, mozzarella pearls and fresh sage on top and bake an additional 5 minutes.
Squash your hunger
Squash brings freshness, flavor and nutritional goodness together in one vibrant, colorful package. A winter squash makes a wonderful addition to any cook’s culinary repertoire and is the perfect seasonal ingredient to enrich menus during the chilly winter months. Whether roasted, baked or pureed, this versatile food—makes a colorful and healthy addition to everyday meals that family and friends are sure to enjoy.
Asian-Style Spaghetti Squash (Noodle) Salad INGREDIENTS
Squash 1 medium spaghetti squash, halved and seeded Kosher salt, to taste 1/2 cup water Sauce/Marinade 2 Tbsp brown sugar 3 tsp rice vinegar 2 large limes, squeezed 4 tsp fish sauce 2 Tbsp sesame oil 2 cloves garlic, minced 1 Tbsp ginger, finely grated 1 jalapeño, diced
Stir-fry 1 lb Double R Ranch beef tri tip, thinly sliced 2 Tbsp vegetable oil Salad 1/2 head Romaine lettuce, coarsely chopped 1 cup bean sprouts 1 carrot, julienned 1 cucumber, halved and thinly sliced 1 daikon radish, halved and thinly sliced 2 scallions, thinly sliced Cilantro leaves 1/4 cup unsalted peanuts, chopped 4 to 6 lime wedges
DIRECTIONS
Squash Preheat oven to 375°F. Sprinkle both halves of squash with salt. Place squash cut side down on a rimmed baking sheet. Place baking sheet in oven and add 1/2 cup water. Bake until squash is tender for about 30 to 40 minutes. When squash is cool enough to handle, use a spoon to scrape the noodle-like strands from the inside of the skin. Set aside. Sauce/Marinade In small bowl combine sugar, vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and jalapeño. Reserve 4 tablespoons of the sauce for steak marinade. Add water to remaining sauce and refrigerate. Beef Stir-fry Add steak to the reserved sauce and marinate at room temperature for about 30 minutes. Heat oil in wok over high heat. Add beef and sear steak until done, about 3 minutes per side. Assembly Divide squash and lettuce among bowls. Top noodles and lettuce with cooked beef and remaining vegetables. Drizzle lightly with sauce and garnish with cilantro and peanuts. Serve with lemon wedges.
Photo credit: Katheryn Moran Photography
Winter 2018 | www.haggen.com
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Beyond the Pale While the rainbow hues of summertime produce are unmistakably eye-catching, don’t let their showy colors fool you. The pale white and beige vegetables are every bit as nutritious and important as their colorful counterparts.
Parsnips
A paler cousin of parsley and carrots, stock up on vitamin C, manganese and folate with these rooty beauties.
white Onions
Don’t cry! Raw or cooked white onions are a good source of fiber and folic acid.
Turnips
Loaded with vitamin C, and a great source of minerals, vitamins and fiber, there are just 28 calories in 100g of turnips!
Celery root
Rich in B vitamins, iron, calcium and vitamin C, enjoy this crunchy root raw in salads, or cooked in a creamy soup.
Pears
A great place to go for fiber and vitamin C. At about 100 calories per pear, this fruit is a perfect on-the-go snack!
Garlic While these potent
little cloves aren’t nutrientdense, they do pack a powerful antioxidant punch.
Potatoes
Photo credit: Katheryn Moran Photography
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Haggen Northwest Fresh | Winter 2018
An excellent source of fiber, potassium, vitamin C and vitamin B6, this versatile tuber is also rich in healthy phytochemicals.
White Button Mushrooms
A certified superfood, these babies are full of micronutrients, along with vitamin D, folate, zinc, iron, and B vitamins.
Head of the Class When it comes to pale, nutritious produce, cauliflower is the star of the show. Pureed, sautĂŠed, roasted, broiled, fried or riced, its versatility is only matched by its powerful nutrition, with vitamin C, vitamin K, folate, fiber, Omega-3 fatty acids and loads more.
5
fluffy Cauliflower Rice 1 small cauliflower head, cut into 1" florets 2 Tbsp coconut oil 1 small onion, finely diced 1 tsp Kosher salt 1 tsp freshly ground black pepper Juice of 1 small lemon 1 Tbsp fresh parsley, finely chopped
1. Place cauliflower florets in a food processor with a chopping blade.
1
3
2
4
2. Pulse until cauliflower resembles rice grains. 3. Heat oil in a large skillet over medium-high heat. When oil is hot add onions and stir to coat. Cook, stirring frequently, until onions are golden brown. 4. Add cauliflower, salt and pepper. Continue to cook, stirring frequently, until cauliflower is softened for about 5 minutes. Add lemon juice. 5. Spoon into large bowl and garnish with parsley.
Winter 2018 | www.haggen.com
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A
world of tea
Leaves steeped in hot water—it’s been a phenomenon for millennia. Some stories place the discovery of the joy of tea all the way back to China in 2737 B.C.E., where a nearby Camellia sinensis tree’s leaves fell into a cup of hot water. The rest is history, and the magic of a hot cup of tea is now firmly established worldwide.
Le ttle
Ne
af
Some drink it for pure pleasure, but increasing numbers of people are enjoying the health benefits of this tasty beverage.
Chu
Oolong Tea Enjoyed for its distinct flavor, it’s also thought
ckanut Su n
Black Tea With the highest caffeine levels of any tea, this flavorful leaf may help protect the lungs and reduce the risk of stroke.
Green Tea High levels of powerful antioxidants may interfere with the
growth of a variety of cancers, prevent clogging of the arteries, burn fat, and reduce risk of neurological disorders and stroke.
White Tea Uncured and unfermented leaves, some studies show white tea
has the most powerful cancer-fighting antioxidant properties of all the teas. 12
Haggen Northwest Fresh | Winter 2018
to help reduce the levels of bad cholesterol.
Herbal Tea Herbs have been used in healing for centuries, so herbal tea is popular for soothing every ailment under the sun, from broken bones to broken hearts.
Rooibos Red Tea A fermented African herb that many people believe has cancer-fighting properties.
Mate Containing even more antioxidants than green tea,
mate originated with South American tribal cultures and has recently become popular here.
Matcha Green tea leaves ground into a fine powder, so that you enjoy 100% of the benefits of the green tea leaf, and ten times the antioxidants per serving.
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h c t a r ee n M
a
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ou
Ci
mon nna
Cardamon
0 0 2 teas ) r e v O (
Discover more than 200 varieties of tea from around the world in Haggen’s new, expanded tea selection. Selections include:
Spice Hut
Blended in Bellingham, these teas are made with the finest ingredients. • Chuckanut Blend • Daybreak Assam • Hawaiian Sunset • Spirit Tea • Washington Apple
Hi bis
Republic of Tea
cu s
Seeking the world for the worthiest leaves since 1992.
lion
Roasted Dan de
• Cardamon Cinnamon • Double Green Matcha Tea • Earl Greyer • English Breakfast • Ginger Peach
Rishi tea
Root
Certified organic, with direct relationships with their growers world-wide. • Blueberry Hibiscus • Green Tea Mint • Jade Cloud • Masala Chai • Matcha Super Green • Turmeric Ginger
Traditional Medicinal
Herbal concoctions especially formulated to soothe, comfort and heal.
Tu r
me r ic Gi nge
• Chamomile • Roasted Dandelion Root • Ginger • Hibiscus • Nettle Leaf
r Photo credit: Katheryn Moran Photography
Winter 2018 | www.haggen.com
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Sunny Mediterranean Spice Blend
Fies
Local, organic Spice Hut spices integrated in many of our store-made items Our made-in-store items are now even better and more delicious with the addition of local, organic Spice Hut spices. From our prepared full-service meat counter to our chef-inspired, handcrafted delicatessen salads, we’re reinvigorating our recipes to add more depth of flavor with freshly ground Spice Hut spices and spice blends.
Working with Bellingham-based Spice Hut, we’ve developed unique spice blends for each of our store-made meat entrées—pair them with one of our Spice Hut-seasoned deli salads, handmade in-store for a supremely flavored, convenient meal. Or season your own dishes with one of their unique spice blends available in the spice aisle of your Haggen store. 14
Haggen Northwest Fresh | Winter 2018
nd
A Better Spice
b le
icken rub spic h c e ta
Sunny Mediterranean Spice Blend
Our Double R Ranch Mediterranean Flank Steak Pinwheels are seasoned with the savory Sunny Mediterranean blend that includes Spice Hut’s basil, crushed red pepper and garlic and rolled up with fresh spinach, sundried tomatoes, Kalamata olives and crumbled Feta. Pair with our zesty Greek Pasta Salad for a quick, delicious dinner.
Photo credit: Katheryn Moran Photography
Pac i f i c R i
ms
pic
Fiesta Chicken Rub Spice Blend
We’re spicing up our Chicken Fajitas with a zesty rub of Spice Hut’s cumin, chili powder, paprika and more. We slice tender chicken breast, mix it with bell pepper and onion, and marinate it in our Fiesta Chicken Rub for fresh, ready-to-cook fajita filling. Pick up some corn tortillas and our deli-made Spicy Coleslaw for a simple south-ofthe-border dinner with flair.
e bl
Pacific Rim Spice Blend
end
To get the succulent flavor of our Teriyaki Marinated Flank Steak, we start by tenderizing our Double R Ranch beef flank steak, then season with our exclusive Spice Hut Pacific Rim blend of fennel, cloves, garlic and white sesame seed. Pair our Teriyaki Flank Steak with our Gigande Italian Bean Salad from our delicatessen for a wonderfully flavorful meal.
Mundir and Tanvir, Spice Hut
Spice Hut
Spice Hut opened their doors almost a decade ago with the goal of providing the local community with the best spices possible. Owners Mundir and Tanvir Sidhu pride themselves on scouring the globe and sharing the finest, freshest spices from the best growing regions in the world. Their love for fine flavor allows them to remain true to their core values. All their spices and spice blends are free of gluten, MSG and fillers, and freshly ground. Winter 2018 | www.haggen.com
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Homebrewed Kombucha For over 2,000 years, kombucha has been hailed as an “immortal health elixir” described as improving health for your heart, brain and gut. Probiotics (or healthy bacteria) created during kombucha’s fermentation process line your digestive tract to help support the immune system and fight infection. Crafting this healthy brew at home is easy and fun with the right equipment and a couple tips from a local pro at Kombucha Town.
DIY kombucha brewing
Equipment: Quart-sized glass jar Plastic or wood spoon Paper coffee filter or breathable fabric Rubber band or canning lid ring
Ingredients: 2-3 cups unfluoridated, unchlorinated hot water 1/4 cup white sugar 2 black tea bags 1/2 cup distilled white vinegar Active kombucha SCOBY
Combine hot water and sugar in glass jar and stir until the sugar dissolves. It should be hot enough to steep a tea bag but not boiling. Add tea bags to sugar-water to steep. Cool mixture to 68-85°F. Remove tea bags and add your active kombucha SCOBY. Cover jar with a coffee filter or tight weave, breathable fabric and secure with rubber band. Allow mixture to ferment undisturbed at 68-85°F away from direct sunlight for 7-30 days (or to taste). The longer you wait, the less sweet and more vinegary the kombucha will be. To enjoy, pour kombucha off the top and leave the SCOBY and enough liquid to use as starter tea for the next batch. Pour into bottles and refrigerate if desired.
Photo credit: Katheryn Moran Photography
16 Haggen Northwest Fresh | Winter 2018
Tips for getting a SCOBY a.k.a. symbiotic colony of bacteria and yeast
The SCOBY or “mother” is the flabby, pancake-looking blob that is needed to make any kombucha batch. There are essentially three ways to get your hands on one for your homebrew kombucha.
Get one from a friend
Know a fellow kombucha brewer? Most people making kombucha have more than enough to share. Or check if there’s a fermenting group in your area.
Order a kombucha tea starter culture
There are many options available online. The SCOBY is shipped in a dehydrated state.
Grow one from raw kombucha tea
Purchase a bottle of raw, unflavored kombucha to grow your SCOBY. Make 1 cup of black tea, mix in 1-2 Tbsp of white sugar and allow to cool to room temperature. Pour raw kombucha and cooled tea into a glass jar. Cover with a paper coffee filter and secure with rubber band. Allow mixture to ferment in a warm spot away from direct sunlight for about 7 days. A baby SCOBY should begin to develop on the surface. Allow your SCOBY to grow to about 1/4" thick before brewing your first batch of kombucha. If there’s no sign of a SCOBY after 3 weeks, discard and try again.
GT’s Kombucha
Raw, organic kombucha varieties also available with chia seeds for an extra nutrient punch. Now available in 48oz bottles.
Kombucha Town
Chris McCoy began experimenting with kombucha brewing as a student at Western Washington University. He noticed his overall health improving after consistently drinking the fermented beverage and decided he wanted to share the health benefits of this time-honored elixir by opening his own brewery. McCoy opened up Kombucha Town in Bellingham, Washington in September of 2011 which now operates out of the historic Herald Building in downtown Bellingham. As the first grocery retailer to sell Kombucha Town products, you can still find all six of their varieties at your local Haggen store including unique flavors like Cascadian Hops which is brewed with dry-hops for a more grownup approach to kombucha, and Guayusa Mint which is brewed with guayusa, a high-caffeinated plant, to add a punch of energy to your hydration.
Brew Dr. Kombucha
Made by an Oregon tea company, this 100% organic, raw kombucha is produced entirely in-house from leaf to bottle.
Chris McCoy, Kombucha Town
Homebrew Tips
from Chris McCoy of Kombucha Town
Start with black tea
Black, oolong, green or white teas are all capable of fermenting into kombucha but black tea is the easiest to start with. Brew a few black tea batches to strengthen your SCOBY before trying other teas.
Keep it simple
Get the basics down before you start getting creative with flavors. You’ll want to master your technique and then you can think about experimenting with different concoctions.
Wild Tonic
Fermented with honey instead of sugar for a light, smooth taste. Available with 5.6% ABV (similar to a beer!) for a grownup twist. Winter 2018 | www.haggen.com
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Football
finger food
Make sure luck is on your team’s side and create your football finger food with Di Lusso’s selection of premium deli meats. Free of gluten and nitrates, this is meat the way it’s supposed to taste, with no fillers or binders. With our suggested appetizers, your party will be a winner from kickoff all the way to the last play.
Haggen Chipotle chip dip
Roast Beef sliders
with caramelized onions Made with Di Lusso Black Angus Seasoned Roast Beef
Hand-trimmed USDA Choice black Angus beef, slow roasted and seasoned with garlic, onion and a hint of salt. 18
Haggen Northwest Fresh | Winter 2018
Strawberry Avocado Skewers Made with Di Lusso Golden Brown Turkey
Pure 100% turkey breast meat, naturally low in fat with no fillers or binders, and raised without the use of added hormones. Gluten free and nitrate free.
Haggen ARTICHOKE PARMESAN DIP
Haggen spinach DIP
Pass the fresh-made dip Dips are a tailgate necessity. They’re the foundation of a festive finger food buffet, and they keep the hungry hordes happy before the main event at any party. Keep some of our scratch-made dips on hand, and you’ll be prepared for any entertaining—last-minute or long-planned.
Smoked Chicken Wedge salad
ARTICHOKE PARMESAN DIP
98% fat-free and 100% flavorful! With a lightly sweet and smoky taste, and no nitrates or gluten.
CHIPOTLE CHIP DIP
Savory, cheesy and delicious, we suggest serving it piping hot and melty with pita chips, crostini or crackers.
Made with Di Lusso Applewood Smoked Chicken
Pepper jack cheese, green onions, chipotle and cayenne combine to give this rich, creamy chip dip a Southwestern kick. Best with tortilla chips.
Haggen PIMENTO CHEESE SPREAD
PIMENTO CHEESE SPREAD
A classic cheese spread with colorful, tangy peppers throughout. For a pretty appetizer, spread on La Panette slices and garnish with a sliced olive or a tiny sprig of parsley.
SPINACH DIP
A satisfying blend of flavors and textures, with spinach, water chestnuts and green onions. Beautiful served in a sourdough bread bowl for dipping.
Get the recipes at www.haggen.com/DiLusso
Photo credit: Katheryn Moran Photography
Winter 2018 | www.haggen.com
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Sweetheart cherry hand pies SERVES 4
Show your love this Valentine’s Day with these homemade Sweetheart Cherry Hand Pies. Your valentine will delight in these flaky mini pastries filled with creamy ricotta cheese and sweet, locally-grown cherries.
Roll out pie dough. Fold each dough round in half and cut out two heart shapes—making a top and bottom crust for four pies. Repeat with other dough round.
2 premade frozen pie doughs, thawed 1 cup frozen Willamette Valley pie cherries 3 Tbsp sugar 1/2 cup ricotta cheese Mix sugar with frozen berries. 1 Tbsp butter, melted Lay out bottom heart-shaped Melted chocolate for drizzling (optional) dough on baking sheet. Spoon Preheat oven to 375°F. ricotta cheese in the center followed by the cherry mixture.
heart shaped dough 20
ricotta cheese
Haggen Northwest Fresh | Winter 2018
cherry mixture
Lay top dough on top and pinch edges to seal. Press the edges with a fork. Brush tops with melted butter. Bake for 15-20 minutes or until hearts are golden brown. Baking time will depend on thickness of dough and your oven. Cool for 5 minutes then transfer to wire rack. Drizzle with melted chocolate if desired.
sealed and ready to bake
Willamette Valley Fruit Co.
Local Fruit All Year Long
Enjoy an abundance of local fruit all year long with Willamette Valley Fruit Co.’s frozen fruit varieties from Oregon including blackberries, strawberries, raspberries, marionberries, cherries and more! Flash frozen at the peak of freshness, our locallygrown berries will bring you back to the flavors of summer.
r u o y oF r e and only on
Fresh, Unique Bouquets Have our talented florists design a custom bouquet made just for your sweetheart. Our florists are ready to accommodate your special request, whether it’s creating an arrangement that fits your vase or sending fresh flowers to your long-distance love across the world through our FTD partners.
Chocolate for two
Indulge in a bar (or two) of Theo Chocolate made in Seattle, Washington. Find their limited-edition Valentine’s Day chocolate bars in My Cherry Baby and Salted Black Licorice. Each of their handcrafted bars are Fair Trade, organic and Non-GMO Verified, so it’s a gift you can feel good giving.
Photo credit: Katheryn Moran Photography
Winter 2018 | www.haggen.com
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NEW at Haggen
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Mavuno Harvest Mavuno Harvest works with small farming cooperatives in rural sub-Saharan Africa to bring delicious, organic dried fruit to U.S. grocery store shelves like ours. When you choose these products, you’re supporting rural families who depend on agriculture for their livelihood by increasing incomes and securing their jobs. This is one of the easiest, tastiest ways possible to have a positive impact on people in communities on the other side of the globe. 22
Haggen Northwest Fresh | Winter 2018
Mavuno Harvest’s products are certified non-GMO, Direct Trade and USDA Organic pure fruit.
4. Organic Coconut
1. Organic Papaya
5. Organic Pineapple
High in fiber and soothing enzymes that may aid in digestion, with great flavor.
2. Organic Banana
A delicious between-meal snack with no added sugar, and zero fat, cholesterol or sodium.
3. Organic Jackfruit
Perfectly soft and chewy, and just a little sweet—with no added sugar!
Light and crisp, rich in dietary fiber, iron, and zinc, a satisfying and nutritious snack. Naturally sweet because they’re picked and dried ripe, these make a great trail snack.
6. Organic Mango
Sweet and tangy, there’s no mistaking the flavor of ripe mango, dried just after harvest.
Organic Tropical Mix
No need to choose a favorite with this mix of mango, banana and pineapple, sweet and nourishing.
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( Seaweed bath co.
The The Seaweed Bath Co. creates luxurious hair and body care products that utilize the concentrated nutrients and minerals found in bladderwrack seaweed. They hand-harvest the seaweed from certified organic beds off the coast of Maine so that each product is pure, clean and effective in detoxifying and nourishing your skin and hair. Each product is cruelty-free, vegan, and packaged in post-consumer recycled plastic, thanks to the company’s dedication to protecting and preserving our planet and all its living things.
1. Body Wash, Citrus Vanilla
Deeply nourishing and moisturizing, featuring neem and spirulina for protection and replenishing.
2. Lavender Hydrating Seaweed Bath Restore and soothe skin with powerful nutrients from the ocean and the calming scent of lavender.
3. Volumizing Lavender Organic Natural Shampoo
Gluten free barley protein helps add volume, while argan oil brings shine to fine and limp hair.
4. Balancing Eucalyptus Peppermint Argan Shampoo
Sustainably harvested bladderwrack infuses each strand with more than 65 vitamins and minerals.
5. Balancing Eucalyptus Peppermint Argan Conditioner Nourishes normal to oily hair with coconut and avocado oil, while adding a healthy shine.
Winter 2018 | www.haggen.com
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join us January 17–30 in
Supporting our local Schools
Haggen will match your donation up to $20,000!
Make your donations at the checkstand through the purchase of a $1, $5 or $10 apple cutout.
Your donations will be used to fund local classroom projects through DonorsChoose.org, a non-profit, online crowd-funding charity. DonorsChoose.org makes it easy for us to support local schools (K-12 public schools) that are in need of school supplies. Projects funded include field trips, school supplies, laptops, instruments, classroom furniture and more.
TEACHERS!
For more information on how to post a project go to DonorsChoose.org/teachers
Since November 2015 Haggen has contributed to:
Over
190,000
$
616
donated
through DonorsChoose.org
school projects funded
303
47, 279
schools impacted Students served Š2018 Haggen
Jones Family