Haggen Northwest Fresh October 2016

October 2016 FREE

Northwest Fall squash page 4

Versatile and delightful, find your favorite

Beer Brats page 12

Made in store with local craft beers

Haggen exclusive Wines page 14

Discover these treasures

It’s finally

pumpkin season! page 8–9

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

Grilled

Cheese 4 WAYS

Melty, gooey cheese meets golden, buttered slices. Can the tried-and-true grilled cheese really get any better? Oh, yeah.

y PHOTOGRAPHER:

katherynmoranphotography.com Š2016 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.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | October 2016

Jalapeño Avocado

Add heat to creamy avocado with sliced jalapeños and Appel Farms Mild Gouda.

Caprese

Soft Ferndale Farmstead mozzarella, juicy slices of tomato and a handful of basil. “Ciao” down!

Start with two slices of our fresh bakery bread made in store, and a hunk of artisan cheese from our deli.

Apple Bacon

Pair smoky Hempler’s bacon with crispy Granny Smith apples, nestled between slices of Dubliner cheese.

Hawaiian

Say aloha to thinly sliced prosciutto, Jarlsberg Swiss cheese, pineapple slices and red onion.

October 2016 | www.haggen.com

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Did you know?

Haggen has up to 16 local squash varieties

versatile and delightful

Northwest Squash

Make dinner great again with squash! Stuff it, puree it, cube it or coat it in brown sugar—squash works well as a nutritious and savory addition to almost any dish.

Squash is an incredibly versatile vegetable, whether served up as a side dish or featured as the main course. Discover your favorite fall squash at Haggen!

Buttercup

Heart of Gold

BEST USE: Steaming and baking

BEST USE: Baked, mashed or steamed

Carnival

Gold acorn

Sugar Pie Pumpkin

BEST USE: Baked or roasted

BEST USE: Pies

Danish (Acorn)

Spaghetti

Uchiki Kuri

BEST USE: Roasted, steamed or stuffed

BEST USE: Baked, boiled or steamed

BEST USE: Baked, boiled, steamed or fried

Sweet and nutty flavor, similar texture to sweet potatoes

Sweet and mellow flavor, similar to butternut squash BEST USE: Roasting or on the table for dĂŠcor!

A green squash, sweet, nutty flavor (can be cooked with syrup to enhance sweetness)

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Haggen Northwest Fresh | October 2016

Sweet, rich flavor and delicate texture when roasted.

Mild flavor and slight nutty sweetness

Mild, not-too-sweet flavor. Flesh breaks into strands when cooked, resembling spaghetti

Stripetti

Mild flavor, firm texture, which turns into strands like spaghetti squash BEST USE: Baked or steamed Sweet flavor, thick fine-grained flesh

Delicate, mellow chestnut flavor with a firm texture

Make the most of autumn’s bounty with this roasted butternut squash, cranberry and pecan salad. It’s simple, fresh and delicious.

A

d a l a S n m u t u

autumn salad

1 Tbsp canola or vegetable oil 1-1/2 lbs butternut squash, peeled, seeded and cubed salt and pepper to taste 8 oz Organic Girl mixed greens 4 oz dried cranberries 6 oz pecans salt and pepper Red Chili Mustard Vinaigrette 2 Tbsp Ancho chili powder 2 Tbsp Dijon mustard 1/2 cup red wine vinegar 2 Tbsp honey 3/4 cup canola oil 1 tsp salt 1/4 tsp fresh ground pepper Preheat oven to 400°. Toss butternut squash with oil and place in roasting pan. Season squash to taste with salt and pepper. Roast for 20 to 30 minutes. When tender, remove from oven and cool.

To make dressing, place all ingredients except oil in blender.

Process until smooth. With blender on, add oil in a steady stream and blend.

Arrange greens on a platter or plates. Top with squash, cranberries and pecans.

Drizzle with dressing and enjoy!

Haggen Chef Bryan Weener

Photo credit: Katheryn Moran Photography

October 2016 | www.haggen.com

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w st e

f

ee b ne i w d e r y t r a e H

Slow Cooked and Tender When it comes to comfort foods, hearty stews are at the top of the list for delicious, easy-to-fix home meals that warm your heart. Chuck roast, round roast and other lean, less-tender meats become meltingly tender when cooked for a long period of time at low temperatures. Pair them with vegetables, sauces, herbs and spices for irresistible flavors and aromas.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | October 2016

pulled pork with cabbage

Beer braised short ribs

coconut curry chicken

hearty red wine beef stew

one pot ingredient chart

Slow cooked food means unrivaled tenderness and richly infused flavor to feed the soul in these colder months. What better way to come home than to the aroma of slowly tenderized meat and veggies adorned with handfuls of herbs and seasonings.

Haggen premium meat

vegetables

liquids

flavor

spices

herbs

2–3 lbs Double R Ranch chuck roast

3 cups potatoes, carrots, celery, onion, cut into bite size pieces

1 cup vegetable stock 1 cup red wine

2 cloves garlic, minced

2 Tbsp Rub with Love Roast Rub

1 Tbsp thyme 1 Tbsp rosemary

2–3 lbs Mary’s chicken breast

3 cups cauliflower, orange pepper, green beans

1 can coconut milk

2 cloves garlic, minced 2 Tbsp ginger, minced

1/4 cup red curry paste

2 Tbsp basil 3 stalks lemongrass, trimmed, bruised and cut into 3" pieces

2–3 lbs Double R Ranch short ribs

3 cups potatoes, carrots, celery, onion, cut into bite size pieces

1 cup vegetable stock 1 cup stout beer

1/2 cup steak sauce 2 Tbsp mustard

2 Tbsp Rub with Love Smoky Barbecue Rub

1 Tbsp parsley

Makes a great sandwich!

2–3 lbs Haggen boneless pork shoulder

3 cups onion, cabbage, cut into bite size pieces

1 cup orange juice

1 jar Rub with Love Ancho & Molasses Barbecue Sauce

2 Tbsp Rub with Love Pork Rub

directions Hearty Red Wine Beef Stew

Trim fat from roast and season with salt and pepper. In a skillet, heat 1 Tbsp olive oil over mediumhigh heat. Add meat to the pan until nicely browned on all sides.

Place the roast in slow cooker.

Add the vegetables and remaining ingredients. Cover and cook on low for about 8 hours or 4 hours on high, or until meat is tender.

Coconut Curry chicken

Beer Braised Short Ribs

Pulled Pork with cabbage

Mix remaining ingredients and pour over the chicken.

Mix remaining ingredients and pour over the ribs and vegetables.

Cover and cook on low for about 6 hours or 3 hours on high.

Serve with rice.

Cover and cook on low for about 8 hours or 4 hours on high, or until meat is tender. Enjoy with a rice pilaf or whipped potatoes and a tasty stout beer.

Add onion and shredded cabbage to the pot. Mix remaining ingredients and pour into the pot.

Place chicken and vegetables in the slow cooker.

Place ribs and vegetables in the slow cooker.

Rub pork shoulder with rub and place in the pot.

Cover and cook for about 8 hours on low or 4 hours on high or until meat is tender.

Remove pork and shred. Serve with rolls and additional sauce.

October 2016 | www.haggen.com

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Pumpkin bread loaf

Baked with love by our talented bakers and made with fresh, real ingredients. Try it warm with a smear of farm fresh butter.

Pumpkin Donuts

Handmade by our bakers with real pumpkin. Autumn mornings just aren’t complete without one (or a dozen)!

Pumpkin muffins

Scratch made in our bakery real pumpkin and fresh eggs perfectly with a pumpkin sp

Pumpkin Spice & everything nice Waiting for that sure sign that fall has arrived? Just look for the overflowing display of plump local pumpkins welcoming you into your local Haggen store. This versatile vegetable in the winter squash family is native to North America and can be cooked into seasonal dishes, used to adorn your doorstep or baked into any number of sweet treats.

Luckily, you’ll be able to find a variety of pumpkin inspired goodies all over your Haggen store to satisfy your pumpkin cravings this season.

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Haggen Northwest Fresh | October 2016

Pumpkin bu

Made with re and pumpkin drizzled with the right am icing—a com fall indulgen

Pumpkin pie

Made fresh in store, you’ll find our pumpkin pies refrigerated because they’re made with real eggs, blended into perfectly spiced pumpkin and poured into our scratch made, buttery and flaky crust.

with s. Pairs pice latte.

undt cakes

eal eggs n, and h just mount of mforting nce.

Pumpkin soup

Warm up this season with flavorful pumpkin blended with rich cream, onion, celery, brown sugar and a hint of cayenne pepper. Find this seasonal flavor in our delicatessen.

Caramelized Pumpkin Seeds

After a jack-o-lantern carving session, roast up your leftover seeds and create this sweet treat.

2 cups roasted pumpkin seeds 1/2 cup caramel 1 tsp salt Evenly spread the pumpkin seeds on a large baking sheet covered with parchment paper.

Heat the caramel in a glass measuring cup for about 10-15 seconds to soften.

Using a spoon, pour the caramel over the pumpkin seeds, making sure it’s evenly distributed in a thin layer over the seeds.

Bake at 350F for 8-10 minutes.

Let it cool off for 10 minutes then break into bite size pieces.

October 2016 | www.haggen.com

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satisfying

Soups Autumn is here, and the crisp, cool air calls for a little extra warmth. These delicious, flavorful fall soups are just the thing to warm you from the inside out. Our own Chef Bryan paired some of the very best peak-of-the-season produce from our local farmers to create these satisfying, belly-pleasing recipes.

Haggen Crostini

Made in store with savory herbs and butter.

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | October 2016

Golden Chanterelle Soup with Andouille Sausage

Fresh chanterelle mushrooms from Mountain Stream in Olympia add their unique umami flavor to andouille sausage for a savory soup that makes a hearty main course.

Roux 1/4 cup butter 1/4 cup flour Heat butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Then, whisk in the flour to form a thick paste the consistency of cake frosting. Continue whisking for 2–3 minutes. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. The roux will add a rich, toasted flavor and will thicken the soup.

Haggen Chef Bryan Weener Soup 1 Tbsp canola oil 8 oz Hempler’s Andouille Sausage (precooked) 1 large yellow onion, diced 1/2–1 lb chanterelle mushrooms 3 garlic cloves, minced 1 Tbsp fresh thyme, chopped 4 cups low sodium chicken broth 1 cup heavy cream 2 Tbsp red wine vinegar or sherry vinegar salt and pepper

Not all chanterelles are created equal.

Those found in Europe and Asia are small, about the size of a thimble. In the Eastern US, they’re fist-sized. But here in the Pacific Northwest, they can grow as large as a dinner plate, and can weigh two pounds or more!

In large pot, heat oil over medium-high heat. Add precooked sausage, onion and mushrooms, sauté for 3 to 5 minutes. Add garlic and thyme and sauté for a minute. Add broth, cream and vinegar, simmer for 15 to 20 minutes. Add the roux in small amounts until you reach desired thickness. Season with salt and pepper to taste. Serve with Haggen crostinis.

Curry Honeycrisp Apple and Leek Soup

Sweet Honeycrisps from BelleWood Acres in Lynden add a bit of crunch, and the creamy, mellow flavor of Skagit Valley organic leeks from Ralph’s Greenhouse get a mild warm-up with curry.

2 Tbsp canola oil Haggen Chef Bryan Weener 1 leek, green top removed, cut lengthwise and cut into half-moon slices Salt and pepper 3 garlic cloves, minced 2 Tbsp mild curry powder 1 large BelleWood Acres Honeycrisp apple, medium diced 2 Tbsp honey 1 Tbsp red wine vinegar 3 cups low sodium chicken broth 12 oz can coconut milk fresh chives for garnish In large pot, heat oil over medium-high heat.

1. Add leeks, a pinch of salt and pepper— sauté 4–5 minutes 2. Add garlic—sauté 2 minutes 3. Add curry powder and apples—sauté 3 to 4 minutes 4. Add honey and vinegar—simmer for 3 minutes 5. Add broth and coconut milk —simmer for 15 minutes Season to taste with salt and pepper. Serve hot and garnish with chopped chives and apple slivers.

October 2016 | www.haggen.com

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Northwest Style

beer brats

New!

Introducing Haggen’s all-natural beer brats made with local beers right in your store. For the juiciest brats, your Haggen butcher starts with fresh pork shoulder then blends in local beer and spices and lets it marinate for at least 12 hours. Each sausage is made with care, and is free of nitrates and nitrites.

Choose from our 3 tempting options: Kulshan Bastard Kat IPA Brat, Kulshan Red Cap Irish Style Red Ale Brat or Ghostfish Gluten Free Beer Brat.

MADE RIGHT HERE

AlwayS fresH

award winning local brews ghostfish watchstander stout

2015 great American beer festival gold medal gluten free beer

This rich and roasty ale is made from 5 different roasts of artisan gluten-free millet malt, for a complex and satisfying true stout flavor.

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Haggen Northwest Fresh | October 2016

Kulshan Red Cap Irish style red ale Washington beer awards Bronze medal

Red Cap is a versatile beer that pairs well with a variety of foods. The caramel flavors from crystal malt nicely complements a well-seared steak or beer brat.

Kulshan bastard kat IPA Washington beer awards gold medal

Bastard Kat is the perfect beer to pair with rich foods, where the hoppy bitterness will clear the palate. Think juicy steaks, braised pork or grilled brats.

When life gives you cabbage… make sauerkraut!

Take your tailgate party to the next level with homemade sauerkraut. It’s simpler than you think, and adds a pleasantly tangy crunch to your beer brats. Showcase the best the region has to offer by starting with cabbage from Carpinito Brothers Farm in Kent, WA or Richter Family Farm in Puyallup, WA and follow our steps to get started on your first batch of homemade kraut.

What You’ll Need:

• 1 medium head green cabbage (~ 3 lbs) • 1-1/2 Tbsp kosher salt • A 2-quart wide-mouth mason jar (or two 1-quart mason jars) • Cloth (for covering jar) • Stones or marbles (to use as a weight) • Rubber band

Fermented foods are full of beneficial probiotics that support the immune system, aid digestion and detoxify the body.

1. Slice cabbage

Cut into quarters and trim out the core.

Cut each quarter in half to make 8 wedges.

Chop each wedge crosswise to make very thin ribbons.

2. Massage salt into cabbage

In a large mixing bowl, add salt and sliced cabbage. Massage with hands until cabbage is limp (5-10 minutes).

1

2

3. Pack cabbage into jar

Tightly pack cabbage into jar(s) including the liquid that was released in step 2.

Use a weight to weigh down cabbage so it’s submerged in its liquid.

4. Cover jar

Cover with a cloth and secure with a rubber band. Press cabbage every few hours so it remains submerged.

5. Ferment

3

4

Allow to ferment in cool room away from direct sunlight for 3-10 days. Fermented cabbage will keep for at least 2 months or longer in the refrigerator.

October 2016 | www.haggen.com

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Haggen Wines Jean Marc Barthez

14

Louis Chevallier

Bordeaux Rouge

Mâcon-Villages

This deeply colored wine with moderate tannins maintains a vibrant backbone of fresh, red fruit.

With robust exuberance, this wine is bursting with acidity and makes for a refreshing oak-free minerally-vibrant Bordeaux rouge. Pair with a hearty beef and vegetable stew or a Double R Ranch roast.

This 100% Chardonnay from the Burgundy region of France is aged 8 months in stainless steel. Full-bodied with notes of Honeycrisp apple and almond makes this a great addition to a sweet curry or soup.

Haggen Northwest Fresh | October 2016

On our quest for the best wine, we’ve discovered some real treasures that we’re proud to offer exclusively. You won’t find these exceptional values anywhere else.

Montefresco

Montepulciano D’Abruzzo Full body, juicy and soft is the best description of this red from the central Italian region of Abruzzo.

Enjoy this complex wine on its own or pair with a slow cooked pork chop or warm bowl of fresh pasta.

NEW at Haggen

Alaffia

Coconut Reishi Body Care

Made from Fair Trade, Sustainable & Wildcrafted Ingredients Alaffia, based in Olympia, Washington, crafts ethical body care products that are good for you, our communities and the environment. Using sustainable ingredients and paying fair trade wages, Alaffia empowers mothers and families in Togo, West Africa.

Their new Coconut Reishi line uses active botanicals like activated charcoal for detoxifying, aloe for skin repair, and turmeric for its antiinflammatory properties. Try their full line of Coconut Reishi facial care, shampoo, conditioner, body lotion, balms, deodorants and more.

Luvo

Share the Luv with planted power bowls The perfect combination of convenience and health have come together in Luvo’s new Planted Power Bowls. Made with wholesome, nutritious and fresh ingredients frozen at the peak of freshness with over two servings of fruit and vegetables per meal—frozen entrées have never tasted so gourmet! And with a whopping 10 grams of plant protein in each gluten-free, non-GMO, vegan meal, this time-saving lunch idea will keep you going for the rest of the day.

October 2016 | www.haggen.com

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happening at Haggen

Cheers to

83 YEARS! It’s Anniversary time! Haggen is celebrating being part of the community for 83 years.

0CT 12–25

OCTOBER 15 • 11AM–3PM

Food Show

Stop by to see all that Haggen has to offer, whether it is ideas for your game day tailgating party or for your upcoming scary Halloween party, we hope to delight you with samples galore.

Celebrate 83 years with us!

0CT 22

Celebrate with us

Kids! Spider

Spooktacular Join us for a fun, make a craft, and an edible cookie. This spooky event will take place from noon to 5pm. Come in costume if you dare!

DSLR cameras for new photography program

Whisper phones to help kids focus on reading

OCTOBER

Supporting local schools

Haggen is supporting local schools during October through DonorsChoose.org

fun fact: Haggen has donated over H-Base

$112,000 to 308 local schools projects in our neighborhoods through DonorsChoose.org

For details visit www.haggen.com/schools ©2016 Haggen

OCTOBER 12–25

community food drive

Help support those in need in our local community by making a donation at any register, purchasing items from the “much needed item list” or buying a prepackaged bag.