Sunterra Market
FRESH PICK
Sensational Citrus JANUARY 2017 Available online at sunterramarket.com
When life gives you Meyer lemons, make citrus Arctic char! Recipe on p. 4.
FEATURE STORY
Highwood Crossing Foods B Y N ATA S H A C O U S I N
G
rowing up in small town Alberta, I love getting out of the city to meet our producers. And the short trip from Calgary to High River is a perfect escape. A quiet section of highway stretches past farms and fields and the sunlight bounces off the mountains jutting spectacularly out to the west. I’m in my happy place. And it only gets better when I arrive at Highwood Crossing Foods. They’ve brought the farm to the office, with patches of wheat growing outside the brickfaced building and corrugated metal desks, an antique hutch and oversized butcher block table inside. The whole place smells like Grandma’s kitchen, thanks to the granola baked fresh each week.
The oil was pressed right on the farm the crops were grown using a cold press technique that keeps the oil temperature under 40 degrees, preserving vitamins and minerals found in the whole seeds. “It was quite unique at the time,” says Tony. “Obviously there was flax oil and canola oil on the market, but there was no vertical integration.” The Marshalls’ freshly pressed organic oils were a hit at the farmers’ market and soon they were looking for retail outlets and developing more products. Penny created recipes for their now-famous granola and power grain cereal and they began packaging whole flax seeds. They even started selling the meal created as a byproduct from the oil press to farmers, whose cows love it so much they chase the truck down the road on delivery day, says Tony.
I grab a stool at the bar height table beside a basket full of muffin and pancake mixes as Highwood Crossing cofounder Tony Marshall tells me about the company’s farming roots. He Today Highwood Crossing Foods produces granola and muesli, cereal, flour and baking mixes, flax seeds and oils. is the fourth generation on the family farm, his children the Tony credits the company’s success to its farm direct and fresh fifth generation. approach. “We start up the press every week,” he says. The "It's very much a family operation," says Tony. He and Penny, oil is in the seed on Monday then pressed, bottled and in the his wife and Highwood Crossing cofounder, began sustainable store by Thursday. “It’s as fresh as you can get.” organic farming methods in the late 1980s that were similar to farm practices from his great-grandfather nearly 100 years earlier: no chemicals, crop rotations to help control weeds and pests, a small carbon footprint. Although they began simply selling those raw organic crops, Tony had a bit of a history as an entrepreneur and in 1996 bought an oil press to produce flax oil and canola oil.
Photos courtesy of Highwood Crossing
SELECT HIGHWOOD CROSSING PRODUCTS 15% OFF THIS MONTH!
Highwood Crossing h as various farm received ing and foo d distinction s, includin ga Habitat Ste ward Award ,B Artisan Fo od Produce est rs in Canada an d Canadia n Food Hero es.
Pay with points! It’s as easy as pie. Use your Fresh Rewards points at a cashier’s till to take home many of the items below. Sunterra gift cards, cooking classes and catered meals can be paid with points, just not at the till. Ask a cashier for a redemption form or fill one out online at sunterramarket.com
Bakery
Single cookie ($1.19).................................................................... 48 pts Muffin, scone, or sliced loaf......................................................... 72 pts Square or brioche cinnamon bun................................................ 76 pts Scone or muffin 2-pack.............................................................. 124 pts Full square pan........................................................................... 360 pts All fruit pies (9 in.)...................................................................... 440 pts
Juice
Fresh squeezed juice (470 ml)................................................... 140 pts Fresh squeezed juice (940 ml)................................................... 240 pts
Deli
Yogurt & granola cup................................................................. 140 pts Greek yogurt parfait................................................................... 152 pts Grab ‘n’ Go soup....................................................................... 200 pts Grab ‘n’ Go sandwiches............................................................. 260 pts Boxed salad................................................................................ 320 pts Friday Night Feast for two (1 pack)......................................... 1,280 pts
January stockboy specials
Vita Coco natural pure coconut water. (330ml)............................ 84 pts Vita Coco natural coconut water, pure and flavoured (500ml-1L)........................................................................... 112-204 pts Simply 7 lentil, hummus, quinoa, kale and veggie chips (100-142g).................................................................................. 160 pts Mitchell's Soup Co. soup (each)................................................ 308 pts Stonewall Kitchen crackers (142g)............................................. 320 pts Vita Coco natural pure coconut water (.4x330ml)...................... 336 pts Mighty Leaf tea (15pk)............................................................... 360 pts Wholesome Sweeteners organic pancake syrup (519g)........... 372 pts Assorted Highwood Crossing products.................................... 372 pts If you think Tony looks familiar, you may recognize him as Mr. September in the 2017 Offcuts Charity Calendar, raising money for Brown Bagging for Calgary’s Kids.
january FEATURES
Soleterra d'Italia contadino salami (100g)................................. 112 pts Arctic char (100g)....................................................................... 160 pts Louis d'Or cheese (100g)........................................................... 256 pts The following items can only be redeemed by filling out a redemption form. Ask a cashier or fill one out online at sunterramarket.com
Gift Cards
$20 ............................................................................................ 800 pts $50 ......................................................................................... 2,000 pts $60 ......................................................................................... 2,400 pts $100 ....................................................................................... 4,000 pts $150 ....................................................................................... 6,000 pts $200 ....................................................................................... 8,000 pts
COOKING CLASSES
Sunterra Lunch ’n’ Learn Cooking Class for 2 (Calgary Only) .........1,360 pts Sunterra Private Cooking Class for 10 ................................. 25,200 pts
Catered Meals DID YOU KNOW? Canola has half the saturated fat of olive oil, so you can store and use it directly from the fridge.
Sunterra Catered In-home Dinner for 10 (Standard Menu)........23,200 pts Sunterra Catered In-home Dinner for 10 (Premium Menu) .......28,000 pts
PAY WITH POINTS IN MARKET AND ONLINE
SERVES 4
h C a c i r t cr
Citrus
A
FEATURE RECIPE
1 Meyer lemon 1 Cara Cara orange 1 pomelo 1 (450-550g) fresh Arctic char fillet 1 tsp Buddha’s hand, zested 2 tbsp fresh dill 3 tbsp olive oil 1 tbsp shallots, sliced 1 tsp garlic, chopped ¼ cup white wine 1 tbsp capers, drained Sea salt and chilli flakes to taste Peel the lemon, orange and pomelo with a paring knife. Make sure to remove the white pith inside the skin. Then cut out wedges from each section in between membranes. Set the wedges aside. Squeeze the juice from the remaining part of the citrus and set aside for the sauce. Season the fillet with salt and chili flakes and place on a sheet tray. Sprinkle the Buddha’s hand and 1 tbsp of dill on the fish and drizzle with ½ tsp of olive oil. Bake at 350F for 8-10 minutes until the fish is cooked and set aside. While the fish is in the oven, heat the rest of the oil in a pan and sauté the shallots and garlic on medium heat. Add the wine to deglaze the pan. Then add the citrus juice from the lemon, orange and pomelo. Reduce to half. Season the sauce with salt and chili flakes and remove from heat. Add the citrus wedges, capers and the rest of the dill. Swirl the pan to combine and spoon the sauce over the cooked Arctic char.
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ARCTIC CHAR From the same family as salmon, but with a trout-like sweetness, Arctic char has a light fresh taste and delicate texture. Ours comes from sustainable, land based aquaculture facilities in British Columbia and the Yukon and is Ocean Wise approved.
Trendspotting Northern freshwater fish, raw cow's milk cheese from Quebec and fresh, filling salads are some of our favourite things this month.
Regular Price $4.29/100g Jan. Stockboy Special $3.99/100g
LOUIS D'OR A firm pressed raw cow’s milk cheese that is at once fruity and nutty with a sweet milky linger. Inspired by mountain cheeses from Europe, this homegrown version is made from organic milk produced at the Louis d’Or farm across the street from the fromagerie.
FEATURE KITCHEN: SALADS
Regular Price $7.49/100g Jan. Stockboy Special $6.39/100g
SOLETERRA D'ITALIA CONTADINO SALAMI The Italians call this farmer salami, but don’t be fooled by the quaint name – it has a subtle flavour and meaty texture that everyone will love. This pork salami is flavoured with peppercorn, string tied and cured for at least two months.
Get fresh with our wide variety of boxed salads, deli made salads and salad bar options! Plus, read 5 Salads to Eat Right Now online at sunterramarket.com
Regular Price $3.29/100g Jan. Stockboy Special $2.79/100g
SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM
January Cooking Class Schedule CALGARY call 403-263-9759 Jan. 6
Lunch ‘n’ Learn: Tuscan bean soup & seafood tacos with avocado lime salsa noon | $15.99
Jan. 12 Perfectly Paired: Prosecco and Fondue | 5 p.m. | $24.99 Jan. 13 Social Kitchen: Hearty Salads 6 p.m. | $49.99
Jan. 21 Kid’s Kitchen: Soup and Salad 2 p.m. | $14.99 Jan. 24 Social Kitchen: Catch of the Day 6 p.m. | $49.99 Jan. 27 Social Kitchen: Romantic Italian 6 p.m. | $49.99
EDMONTON call 780-426-3791 Jan. 27 Social Kitchen: Romantic Italian 6:30 p.m. | $49.99
Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM
FEATURE FRIDAY NIGHT FEAST JANUARY 27
butter chicken
FR
NIGHT FE
A ST
IDAY
pts 1,280 PAY WITH POINTS
We don’t mind working over a hot stove all day, really. Enjoy a three-course meal prepared from scratch – just reheat and eat, simple as that. Finally, a meal worthy of the best night of the week.
Friday Night Feast Schedule JANUARY 6
JANUARY 20
Seven grain salad
Thai vegetable noodle salad
Chorizo and baguette stuffed pork loin with roasted baby red potatoes and vegetables
Sesame ginger beef rice bowl
Apple galette
Mango mousse JANUARY 27
JANUARY 13
Curried chickpea salad
Kale, lentil and chickpea soup
Butter chicken on turmeric rice with naan bread
Roasted salmon fillet with pineapple salsa and jasmine rice pilaf Crème brûlée
$15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points
Fruit flan
PURCHASE YOUR FRIDAY NIGHT FEAST FOR PICKUP OR DELIVERY AT SUNTERRAMARKET.COM