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Summer 2018 FREE


Summertime has arrived!

Wildly delicious salmon page 10–11 Grilled salmon with peach relish

Grill, baby, grill page 12–13 Hot tips for your best steak

Pucker up page 4–5 Frozen lemonade pops

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

Haggen’s donuts are known for their quality, and our huge variety of rings, bars, filled, frosted, and old-fashioned treats is still growing. We make our donuts from scratch in our bakery and fry each one with care for the freshest selection around. Try our newest creations and let us know what you think!*

y PHOTOGRAPHER: ©2018 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.

*At all stores except Fairhaven 2

Haggen Northwest Fresh | Summer 2018

All donuts are not created equal

New to our donut case Buttermilk Bar

A tender-crumbed, vanilla-infused, craggytopped bar donut made with real buttermilk

Fruit Iced Rings

Our beloved ring donuts, now topped with your choice of fruity icings, including lemon, orange, raspberry, strawberry, and blueberry

The 3 Bears

The classic bar donut, now available iced with a trio of topping options: The Polar Bear: Topped with coconut shavings The Panda Bear: Topped with coconut shavings and chocolate chips The Brown Bear: Topped with toasted coconut shavings

Sweet’s Salt Water Taffy

Photo credit: Katheryn Moran Photography

Sweet Candy Company’s salt water taffy has been creating memories since 1910. It’s whipped, not pulled, so the candy is softer and less sticky. Choose from nostalgia-stirring flavors like vanilla, peppermint and Neapolitan, or get adventurous with some of the modern flavors, like huckleberry, s’mores and banana. Pick and choose an assortment suited especially to your tastes from our bulk bins, and take home a bag full of summertime memories. Summer 2018 |


There’s nothing like a tall glass of cold lemonade on a hot summer day. Indulge with our famous Rosemary Lemonade recipe developed by Chef Bryan at Haggen Market Street Catering. Enjoy it simple with a slice of fresh lemon or take it up a notch and make frozen lemonade pops or colorful ice cubes.

the day

ROSEMARY Lemonade 6 cups cold water 3/4 cup fresh lemon juice 3/4 cup sugar 3–4 rosemary sprigs, crushed

Combine all ingredients in a large bowl or pitcher. Cover and refrigerate overnight. Strain out rosemary. Serve over ice. Haggen Chef Bryan Weener

Photo credit: Katheryn Moran Photography


Haggen Northwest Fresh | Summer 2018

Frozen Lemonade Pops

For the ultimate cool down, turn your glass of lemonade into a frozen treat.

3–4 cups Rosemary Lemonade (depending on your ice pop mold) 6 ice pop molds Prepare Rosemary Lemonade as indicated in the recipe. Pour evenly into ice pop molds; freeze for at least four hours or until frozen. Remove from molds and enjoy!

Infused Ice Cubes


Add a little color and flavor with summer fruits, citrus and herbs suspended in ice cubes.

Your choice of berries, citrus and herbs Water Ice cube tray Place whole berries, sliced and chopped citrus, or herb leaves into ice cube tray. Fill tray with water. Allow ice cubes to freeze (about four hours). Place into glass and add lemonade.

Summer 2018 |


e Spic



n nic Herbes de Prove



Burger Bash a culinary icon


This summer, spice up your favorite burger with premium seasoning blends from Bellingham’s Spice Hut. Grab one of our specially made spice packets to mix into your ground meat, or pick up a few of our convenient pressed and seasoned patties from your Haggen meat counter. Our meats are ground fresh right in our store for the freshest, most flavorful burgers you’ll find anywhere.


8 Steps to Patty Perfection: 1. Carefully combine seasoning with ground meat. Gentle handling keeps the burger tender.

Bear’s Breath Ketchup 6

Haggen Northwest Fresh | Summer 2018

5. Form a dimple in the middle of each patty. This prevents it from bulging when cooking.

2. Shape the meat into a large square and cut into 4 perfect portions.

6. Grill 4 minutes per side for medium doneness. Insert thermometer into the side of the patty to ensure it reaches 165°F.

3. Flatten each section into a 3/4" thick patty.

7. Do not press the burger with a spatula—it releases the juices.

4. Lightly sprinkle each patty with salt and pepper.

8. Top each burger with cheese and grill for about a minute, then serve!


Lamb Feta Burger

Beer Pairing:

Anderson Ranches Lamb is nutritious, lean, tender and delicious. It’s 100% grass-fed, raised on lush Oregon pastures, and Certified Humane by Humane Farm Animal Care, making it the first choice of chefs throughout the Pacific Northwest. MAKES 4 For the burger: 1-1/2 lbs Anderson Ranches ground lamb 2 Tbsp Spice Hut Organic Herbes de Provence Salt and freshly ground pepper to taste For the sauce: Haggen tzatziki sauce (available in the Delicatessen)

GoodLife Sweet As! Pacific Ale

For the toppings: Feta cheese, crumbled Butter lettuce leaves Cherry tomatoes, cut in half Cucumber, sliced Red onion, sliced Fresh dill sprigs

For the bread: Pita bread


Caramelized Onion Cheeseburger MAKES 4 For the burger: 1-1/2 lbs Double R Ranch ground sirloin 2 Tbsp Spice Hut Organic Steak Seasoning Salt and freshly ground pepper to taste For the sauce: 1/2 cup mayonnaise 2 1/2 Tbsp Bear’s Breath ketchup 2 Tbsp sweet relish 1 Tbsp lemon juice 1/4 tsp paprika 1/4 tsp garlic, crushed Salt and freshly ground pepper to taste


Beer Pairing:

Raised by family ranchers with the highest standards, the quality of Double R Ranch Beef is obvious from the first bite. Top with Bear’s Breath ketchup, made with natural, delicious and pronounceable ingredients, for a unique twist on the everyday burger. For the bread: Haggen hamburger buns For the toppings: Raclette cheese, sliced Fresh spinach leaves Heirloom tomato, sliced 1 large sweet onion, thinly sliced Caramelize in 2 Tbsp olive oil until golden brown about 15 minutes

Shiitake Mushroom Turkeyburger

Mary’s Organic Turkey is free-range, vegetarian-fed, and completely delicious. It’s the natural choice for a leaner—yet flavorful—protein-packed patty. MAKES 4 For the burger: 1-1/2 lbs Mary’s organic ground turkey 2 Tbsp Spice Hut Organic Thai Seasoning Salt and freshly ground pepper to taste For the sauce: 1/2 cup mayonnaise 2 Tbsp white miso paste 2 Tbsp green onion, chopped 1 Tbsp lemon

Bale Breaker Topcutter India Pale Ale

Beer Pairing: Founders Dirty Bastard Scotch Ale

For the bread: Haggen sesame hamburger buns For the toppings: Fresh arugula leaves 1-5 oz container Signature Farms shiitake mushrooms, sliced Sauté mushrooms in 2 Tbsp olive oil until mushrooms begin to brown. While still warm soak mushrooms in 1/4 cup low-sodium soy sauce. Sprinkle with chopped parsley Summer 2018 |


The big chill

Special batch Tillamook

Take your pick from gelato, frozen custard and ice cream crafted with artisan ingredients for creamy textures and uber-specialty flavors.

Who says pleasure has to be guilty? This summer, our freezer case is full of frosty options that are lighter and healthier than ever, but we’ve got you covered if classic, rich and creamy is more your thing. Innovative new ingredients mean you can indulge more often and sample all the frozen treats you can stand, whether you want a low-sugar option, something sweet on a stick, or a good old-fashioned ice cream cone.

Signature Reserve

With unique and exotic flavors like Brazilian Guava Cheesecake and Colombian Cold Brew Caramel, you’ll be transported to an exotic taste bud oasis.

Halo Top

With the help from organic stevia, Halo Top cuts out most of the sugar (and calories) in their ice cream without losing any sweetness.

Enlightened Chilly cow

Ultra-filtered milk gives this ice cream more protein and creates a lower-calorie treat available in half pints (to save you from yourself).

Open Nature Scandal-Less

With 67% less fat and 45% fewer calories, this is a pint you can enjoy without derailing your diet.

Photo credit: Katheryn Moran Photography


Haggen Northwest Fresh | Summer 2018

Dig in to high protein and fiber with low sugar and fat. And with 60–100 calories per serving, you’ll keep your health on track without saying good bye to summer indulgences.


This local treat is made right in Washington’s Acme Valley with fresh and local hormone-free milk. Their promise of no added air makes this ice cream the real deal.

My/Mo Mochi Ice Cream

Bite into premium ice cream wrapped in a sweet, soft dough with fun flavors like Ripe Strawberry, Green Tea, Double Chocolate and Cookies & Cream.

Alden’s Organic Ice Cream Sandwich

A scoop of creamy, organic ice cream between two deliciously soft cookies makes this a go-to treat for summer. Try both Birthday Cake and Vanilla Bean flavors.

portable treats

on the go

Skinny Cow Ice Cream Bar

No need to sacrifice your ice cream craving in the name of health with these low-fat bars available in Salted Caramel Pretzel, Chocolate Truffle and Greek Frozen Yogurt Chocolate Fudgetastic Swirl.

GoodPop Vegan Pop

Looking for a dairy-free, gluten-free option? Coconut Lime and Orange N’ Cream GoodPops are our pick with real, wholesome and clean ingredients.

Brewla Craft Ice Pop or Specialty brewed bars Root beer and cold brew coffee are best served frozen! These ice pops cool you down without the added calories at fewer than 40 calories per pop.

Summer 2018 |


Wildly Delicious On a list of the most nutritious foods on the planet, surely salmon would rank near the top. We often hear about what a great source of protein and healthy fats our beloved Northwest fish is—but packed into every bite are loads of other nutrients that our bodies need to function optimally.

A host of B-vitamins, potassium and selenium support our brains and nervous systems. Astaxanthin, a powerful antioxidant, supports heart and skin health—and lends salmon its trademark pink color. From canned to fresh, king to keta, salmon is delicious, nutritious and incredibly versatile. Work it into your weekly meal routine and enjoy the benefits year-round.

King Also known as Chinook, this biggest of the salmon

species deserves is status as royalty among fish. Succulent and rich with natural oils, it’s fantastic grilled, broiled or even smoked.

Sockeye The second-most abundant Alaskan salmon,

sockeye is prized for its deep red flesh, rich flavor and high oil content. The secret is out, and sockeye is becoming quite popular in Japan and Europe, as well as in the U.S.

Coho Slightly more orange and firm than the others, Coho

salmon retains its color well even after it’s prepared. Smoked, grilled or even poached, it’s sure to impress your most discerning guests.

Keta Also known as chum, it has a delicate flavor and

tenderness making it a great choice for everyday eating. We like it cut into inch-thick steaks and grilled, with a little lemon.

Pink Light, rosy flesh and tender texture are the hallmarks of this most plentiful Alaskan salmon species. Their abundance makes them more affordable, and the mild flavor is perfect for adding to salads, pasta dishes and chowders.


Haggen Northwest Fresh | Summer 2018

Grilled Wild Salmon Fillet with Peach Relish For the relish: 6 ripe peaches 1 small shallot, minced 10 large basil leaves, chiffonade 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2 Tbsp canola oil 2 tsp salt 1/2 tsp ground black pepper, fresh

Cut peaches in half, remove pit and cut into a large dice. Add remaining ingredients and mix well.

For the salmon: 2 Tbsp extra-virgin olive oil plus more for brushing 1 whole salmon fillet, skin on Kosher salt and fresh black pepper to taste 1 lemon, sliced

Pat salmon dry. Check the fish for pin bones and remove them with a pair of tweezers. Brush both side of salmon with olive oil and season with salt and pepper. Brush grill grates with oil and preheat grill to medium-high heat. Place salmon on grill flesh side down. Grill for 2–3 minutes. To get grill marks rotate salmon 90° and grill for another 2–3 minutes. Gently flip and grill for an additional 4–10 minutes, depending on thickness of the fillet.

Tip: When white beads appear on the surface and sides of the fish, it’s a sign that it’s overcooking. Haggen Chef Bryan Weener

Arrange slices of lemon on grill and grill until golden brown and fragrant. Carefully transfer salmon to a large platter and serve with lemon slices and peach relish.

Enjoy! Summer 2018 |


Grilled Corn with Green Beans, Cherry Tomatoes & Herbs

Get the recipe at

Hot Days, hotter grills There’s something about summer that makes us crave delicious steaks, hearty salads and fresh grilled foods more than ever. Put your grill to work, and pair your favorite steak with all the best veggies of the season, full of the flavors of summertime.

2 Tb Wha

Hot Tips for Great STEAKS • Let the steak sit at room temperature for about 30 minutes before grilling. Cold steaks don’t cook evenly.

In a sma Form the Wrap i an ho 2s t

• Preheat your grill 15–25 minutes to sear the meat and seal in the juices. • Marinate your steaks to infuse flavor. • Turn steaks just once. You’ll create the richest flavors when you leave them alone as much as possible. • An instant-read thermometer will help you cook your steaks at a safe temperature and prevent overcooking. Medium-rare is 120°, medium is 130° and well-done is 150°. • After grilling, let steaks rest for 5–10 minutes so the juices can redistribute. If you slice too soon, all the concentrated, flavorful liquid in the center will drain out.

Photo credit: Katheryn Moran Photography


Haggen Northwest Fresh | Summer 2018

A fo Occ

A Better Choice The USDA grades beef based on marbling, texture, color and age of the cattle. All of the steaks you’ll find at Haggen are rated USDA Choice or better. Greater marbling is a sign of high quality, and equals more tender, juicy, flavorful beef.


USDA Prime:

HIGHEST QUALITY Juicy and tender with significant marbling

USDA Choice:

NEXT HIGHEST QUALITY A good amount of marbling for fine flavor and texture


Double R Ranch premium Northwest Beef

Steak Butter

4 Tbsp butter bsp Twin Sisters Creamery atcom Blue Cheese, crumbled 1 green onion, minced

Double R Ranch has a great reputation in the Northwest for being juicy, tender and full of succulent beef flavor. It’s the first choice of chefs all over the region and is served at some of the finest restaurants—and your dinner table.

all bowl combine all ingredients. e butter into a 1" diameter log. in plastic and chill for about our. Cut into 8 slices. Place slices on each steak when they’re hot off the grill.

A Cut or Any casion

Sun fed Ranch Grass-fed Angus Beef

Angus beef is known for its superior marbling, and these cattle are 100% grass-fed and free of antibiotics and hormones. The result is tender, lean and supremely flavorful meat that will please the most discerning of palates.

Snake River Farms Wagyu Beef

Known as the “butter knife beef,” this Kobe-style Wagyu is highly marbled, and the texture and tenderness are simply unmatched. This is some of the finest beef in the world, with incomparable flavor that will make any occasion extra-special.

New York Strip: Tender Sirloin: Leaner, but and full of flavor, this is also known as the boneless beef loin strip steak—the small side of a T-bone.

still flavorful. Its affordability means you don’t have to wait for a special occasion to serve steak.

Ribeye: Heavy marbling

means a supremely juicy, tender steak that’s loaded with flavor in each bite. Best when grilled for a short time until medium rare.

Tenderloin: More of a

special-occasion cut, it’s paradoxically lean, buttery and tender. Also known as filet mignon or Châteaubriand.

T-Bone: Two steaks in

one, divided by a bone that keeps the meat juicy and flavorful through cooking. A familiar type of T-bone is a Porterhouse. Summer 2018 |


Local stone fruit

Eastern Washington’s warm, dry climate and rich soil are ideal for growing the world’s juiciest, sweetest stone fruit. Warm, consistently sunny springs and summers nurture orchards full of happy trees bursting with flavorful fruit. Our local growers ship our state’s famous stone fruit all over the world. We’re the lucky ones—we get to enjoy them within days of harvest, fresh off the tree from farmers we know like Douglas Fruit in Pasco, Stemilt Farms in Wenatchee and Pence Orchards in Wapato.

Toast toppings

Skip the jam—use fresh, grilled fruit on your toast!

Grilled Peaches, Blue Cheese & Basil 1/4 cup Twin Sisters Creamery Whatcom Blue Cheese 4 Tbsp Appel Farms Quark Cheese Grilled peaches Haggen bakery bread, sliced Basil, cut into ribbons

Life’s a


Gently crumble blue cheese into a bowl. Add quark cheese and mix until well combined. Spread a generous amount on two slices of bread. Slice grilled peaches and place on top of cheese. Garnish with fresh basil.

Grilled APRICOTS, Goat Cheese & Balsamic Vinegar Glaze 4 Tbsp Vermont Creamery Spreadable Goat Cheese Grilled apricots Haggen bakery bread, sliced Balsamic vinegar glaze Thyme, chopped

Smear goat cheese on two slices of bread. Top with halved or sliced grilled nectarines. Drizzle with a balsamic vinegar glaze and sprinkle with chopped thyme.

Grilled NECTARINES, Camembert & Honey

4 Tbsp Mt. Townsend Creamery Cirrus Camembert Grilled nectarines Haggen bakery bread, sliced Pistachios, crushed Lavender, chopped Organic GloryBee Honey Rosemary Slice and smear cheese onto two slices of bread. Add halved or sliced grilled apricots. Sprinkle with pistachios and lavender, drizzle with honey, then top with rosemary. Photo credit: Katheryn Moran Photography


Haggen Northwest Fresh | Summer 2018

Mother Nature has the final say on when these fruits will be tree-ripe and ready to enjoy, but our best estimates are below:





Apricots Black Friar Plums Organic Nectarines Organic Peaches White Nectarines Yellow Nectarines Yellow Peaches Summer 2018 |


Confetti Macaroni

There’s no party like a macaroni party! Every bite is packed with a circus of colors and textures, for a beautiful dish that tastes as good as it looks. 8 oz dry elbow macaroni 1/2 cup mayonnaise 1/2 cup FAGE plain Greek yogurt 1 Tbsp red wine vinegar 2 Tbsp honey 2 Tbsp Dijon mustard 2 Tbsp fresh chopped parsley 2 Tbsp fresh chopped dill 2 ribs celery, finely chopped

Herbed Potato Salad

Fresh herbs are the key to brightening up the mellow potato flavor in this summertime staple. This dish is perfectly balanced—bright and sunshiny in flavor, but hearty and filling. Use herb ratios that appeal to your palate, and don’t skimp on that lemon zest. 2 lbs red potatoes 1 Tbsp lemon juice 2 Tbsp red wine vinegar 1 clove garlic, minced Salt and pepper to taste 1/4 cup olive oil 1-1/4 cup mayonnaise 1 Tbsp Dijon mustard Salt and fresh ground pepper to taste 3 ribs celery, sliced in half moons 1/4 cup fresh herbs, chopped (parsley, dill, chives or tarragon) 3 green onions, sliced 1-1/2 tsp lemon zest

Apple Cranberry Coleslaw

Classic coleslaw is as American as apple pie, right? Not exactly. Like so many American favorites, coleslaw is an import that’s been adapted and adopted for good. From the Dutch words kool (cabbage) and sla (salad), there’s nothing that refreshes quite like a crisp homemade slaw. 1/2 cup mayonnaise 1/2 cup FAGE plain Greek yogurt 2 Tbsp apple cider vinegar 2 Tbsp honey 1 large lemon, juiced 1 Tbsp poppy seeds 16

Haggen Northwest Fresh | Summer 2018

1/2 small red onion, diced 1 cup matchstick carrots, chopped 1/2 red pepper, diced 1/2 yellow pepper, diced 2 hard-boiled eggs, chopped Cook macaroni according to package instructions. Drain and rinse under cold water until cool. Drain very well. Set aside. In bowl, whisk together mayonnaise, yogurt, vinegar, honey, mustard, parsley and dill. Add salt and pepper to taste. Gently toss macaroni with dressing, celery, onions, carrots, peppers and eggs. Place potatoes in a medium pot and cover them with1-1/2" of water. Add a dash or two of salt. Bring to a boil, then bring down to a simmer and cook until potatoes are nearly tender but still firm in the center, about 10 to 15 minutes. Avoid overcooking. For the marinade, mix lemon juice, vinegar, garlic, salt and pepper. Whisk in 1/4 cup olive oil. Set aside. When potatoes are cool enough to handle cut them into cubes or bite-size pieces. Place them in a large bowl. While still warm, drizzle the marinade over and gently mix to avoid crushing. For best flavor let the potatoes marinate for about an hour. In a large bowl, mix mayonnaise and mustard. Season with salt and pepper. Add the potatoes, celery, herbs and onions. Gently toss to evenly coat the mixture. Garnish with lemon zest and some herbs.

Salt and fresh ground pepper to taste 1 small cabbage, shredded 1 cup carrots, sliced into matchsticks 1 large apple, sliced into matchsticks 3 Champagne mangos, cut in cubes 4 green onions, sliced 1/4 cup slivered almonds 1/2 cup dried cranberries, chopped In bowl, whisk together mayonnaise, yogurt, vinegar, honey, lemon, poppy seeds. Add salt and pepper to taste. Toss cabbage with carrots, apples, mangos, onions, almonds and cranberries. Pour dressing over coleslaw and toss evenly to coat.

Confetti macaron


herbed potato salad

Classics Made Classy Fun & Tasty Take-along Sides



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r e b an

aw l s e l yr co

Pretty much any summertime gathering—picnic or barbecue, outdoors or in—is appropriate for picnic-style side dishes. Update the classic mayonnaise-based salads with fresh, quality ingredients for bright and cheery dishes to please appetites of all ages. Short on time? Grab a container of our delicious potato salads from the deli, like Red Potato Dill, Yukon Gold, or good Old-Fashioned Potato Salad.

Photo credit: Katheryn Moran Photography

Summer 2018 |



Summer Berries


Haggen Northwest Fresh | Summer 2018

Waiting all year for local berry season to arrive gives us lots of time to dream up the very best way to feature these delicious gems. Our current favorite is this very special cake, which is worth every ounce of effort it takes to prepare.

summer dream cake

lemon poppyseed cake with panna cotta white chocolate and berries To make the panna cotta: (Prepare at least 6 hours in advance) 3-1/3 cups whipping cream 1 envelope Knox gelatin (1 Tbsp) 1 tsp vanilla 4 oz white chocolate

Divide batter equally between the three cake pans. Bake for about 30 minutes or until a toothpick inserted comes out with a few crumbs. Take out of the oven and let cake cool for about 3 minutes. Then remove from pans and place on rack to finish cooling.

In a medium saucepan, gently warm whipping cream (do not boil), then remove from heat and add gelatin, vanilla and chocolate, cut in small pieces. Stir until you have a smooth batter. Cool and refrigerate for at least 6 hours.

To make the pudding: 1 package vanilla pudding 1 Tbsp lemon zest

To make the cake: 1 cup butter, room temperature 1-3/4 cup sugar 4 eggs 2 tsp vanilla 1-1/2 Tbsp lemon zest 3 cups flour 1-1/2 tsp baking powder 1-1/2 tsp baking soda 2 tsp poppy seeds 1-3/4 cups milk, room temperature

To assemble the cake: 2 lbs strawberries, thinly sliced Berries, flowers, and mint for garnish Take the panna cotta out of the refrigerator and whip until it begins to thicken. Place the first layer of cake on a platter. If your cakes have a dome, trim top to level.

Preheat oven to 350°F. Grease and lightly flour three 8" round pans. With an electric mixer beat butter and sugar until creamy. Add one egg at a time and beat for a few minutes, until light and fluffy. Add vanilla and lemon zest. In a medium bowl combine flour, baking powder, baking soda and poppy seeds. Alternating, add half of the dry ingredients and half of the milk to the batter. Beat until smooth after each addition.

level cake

While cakes cool make vanilla pudding according to package instructions. Add the lemon zest and refrigerate.

Pipe a circle of the panna cotta on the edge of the layer top. Fill the center with pudding and strawberries. Finish off by spreading panna cotta over the strawberries. Place second layer of cake on the first layer and repeat steps. Place the last cake layer on top. Spread the remaining panna cotta. Smooth the icing over the top and sides with a cake spatula. Garnish with berries, flowers and mint. Refrigerate until ready to serve.

Pipe panna cotta

fill center

Our local Berry farms

Berry connoisseurs around the world know that the best berries are grown right here, in Northwest Washington. Our local growers and packers spend all year ensuring that the harvest is picked, preserved and packed for shipping to other countries… but we work with our region’s best growers to make sure that the cream of the crop stays right here at home. At the peak of the season, you’ll discover sought-after varieties like gooseberries, tayberries, currents, boysenberries and more. The freshest, most flavorful berries in the world are from here, for you. Some of our favorite farm friends:

Boxx Berry Farm—Whatcom County Barbie’s Berries—Whatcom County Bow Hill Blueberries—Skagit County Sidhu Farms—Puyallup Valley Spooner Farms—Puyallup Valley Skagit Sun Farms—La Conner Biringer Farm—Everett, Arlington Richters / Sterino Farms—Puyallup Valley Picha’s Berry Farm—Puyallup Valley

smooth icing

Summer 2018 |


make your own Pesto

2 cups basil leaves, loosely packed 2 cloves garlic 2 Tbsp pine nuts, toasted 1 tsp lemon zest 1 Tbsp lemon juice 1/2 cup BelGioioso Parmesan cheese, grated 1/2 cup extra virgin olive oil

The magic of

Explosively Flavorful… surprisingly nutritious

Fresh, fragrant basil is a kitchen staple in cultures across the globe. There are more than 60 different varieties, each with their own flavor and color profile. Work basil into your daily diet, because those little leaves contain heaps of vitamins and minerals that boost your body’s function, including Vitamins K, A and C, plus calcium, iron, folate, copper, manganese and magnesium.


Haggen Northwest Fresh | Summer 2018


In food processor combine all ingredients except olive oil. Pulse ingredients until almost smooth. Slowly add olive oil until mixture forms desired consistency. Season to taste with salt and pepper.

Growing Tips

Recommended Varieties

• Basil needs to be planted in a sunny location that gets at least 6 hours of full sun.

Italian Large Leaf Basil is a warrior in the garden and is known for strong yields of large, pointed, wrinkled leaves. Versatile enough to use in any dish.

• Plant outside when soil is at least 50°F.

• Soil should be moist and well-drained. • Pinch off flower heads as soon as they appear, allowing leaves to continue to grow.


• Start picking leaves once plant is 8" tall.

All available at Haggen

Lime Basil is a compact, heat-tolerant plant with bright green leaves. This basil adds a unique citrus flair to fish, poultry and salads.

• Pick leaves regularly to encourage growth. Even if you don’t need them, pick the leaves and freeze them.

Red Rubin Purple Basil has deep purple leaves and a compact habit. This basil has a stronger flavor than sweet basil, and is most appealing in salads or as garnishes.

• The best method to store basil leaves, if you’re not using it right away, is to freeze in an airtight, resealable bag.

Thai Basil is sturdy and compact with narrow leaves. It has a distinct anise and licorice flavor that holds up under high temperatures.

Prosciutto-Wrapped Chicken with Goat Cheese Pesto 8 oz Montchevré goat cheese 2 Tbsp pesto 4 boneless chicken breasts Sundried tomatoes Basil leaves 6 slices prosciutto

Preheat oven to 375°F. In a medium bowl combine the goat cheese with the pesto. Using a small sharp knife, cut each chicken breast into 2–3 even pieces. Cut a slit in the middle of each chicken breast, moving knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets and stuff into slits cut into chicken. Place strips of sundried tomatoes and a basil leaf on top of the cheese. Cut prosciutto into 1" strips. Wrap the chicken piece with prosciutto and press to seal the cheese inside. Heat olive oil in an oven proof skillet to medium high. Sear chicken on each side for about 2–3 minutes, until crispy. Place skillet in oven and bake for 10–12 minutes.

Photo credit: Katheryn Moran Photography

Summer 2018 |


NEW at Haggen

Try their unique varieties like 6% Milkfat, Ginger Turmeric Milk, Vanilla Milk, Caramel Milk and Chocolate Milk.

Alexandre Family Farm Milk Five Generations of Dairy Farming

Where the Redwoods meet the sea, in Northern California’s Humboldt and Del Norte Counties, lies Alexandre Family Farm. Along with their five children, Blake and Stephanie Alexandre have poured their heart and soul into their sustainable, organic farm with a focus on environmental stewardship and an enhanced nutritional value of their milk. Their cows graze on biodynamic green pastures in an ideal climate for healthy cows and nutritious milk.

100% A2/A2 Tested Cows

Popular for years in Australia and New Zealand, A2 milk’s uniqueness comes from its protein, which is thought to be more easily digestible by humans. This milk contains only the A2 beta-casein protein, instead of a combination of A1 And A2, like most mass-produced dairy products. Certain breeds of cows, like Guernsey, are known for producing predominantly A2 milk. The Alexandres tend carefully to their herd and conduct DNA testing on their animals to ensure that all their products contain only A2. 22

Haggen Northwest Fresh | Summer 2018

Stephanie and Blake Alexandre

Low Temp Pasteurized

By pasteurizing their milk at a lower temperature for a longer period of time, a higher percentage of the milk’s natural enzymes and protein is retained, adding flavor and health benefits. This milk processing method is more compatible with human biochemistry and produces a superior flavor and texture. They never use any stabilizers, gums or emulsifiers and you’ll notice a natural cream on top due to their minimal processing techniques.

A win

for your skin

Photo credit: Katheryn Moran Photography

To fully relax and enjoy the summer sunshine, you have to feel safe. Protecting your skin—not just from the sun’s intensity, but from irritating chemicals—is vital. Applied liberally, Haggen’s selection of natural sunscreens that are safe for your skin and better for the environment will leave you free to focus on care-free splashing, sports and lounging.

Badger Baby Sunscreen Cream

Alba Facial Sunscreen

Organic and fair-trade gel cools, soothes and moisturizes skin after sun exposure with a 100% natural, non-sticky gel.

This gentle facial sunscreen provides broad spectrum protection against sunburn, skin cancer and premature signs of aging. Lightweight, hypo-allergenic, water resistant and gluten-free.

Alba Hawaiian Sunscreen

Broad spectrum protection that’s non-greasy, quick-absorbing, water resistant and perfect for daily wear.

Alba Very Emollient Mineral Sunscreen

This fast-absorbing, lightweight, fragrance-free formula is hypo-allergenic, paraben-free, and made without chemicals.

Six simple ingredients provide gentle, effective sun-blocking protection that’s water resistant and pediatrician-approved.

Badger Aloe Vera Gel

Nature’s Gate Kids Sunscreen

Broad spectrum protection that’s water resistant for 40 minutes, this soothing lotion is safe and gentle for the whole family.

Nature’s Gate Face Broad Spectrum

With gentle ingredients that won’t irritate delicate facial skin, this is a great choice for everyday sun protection.

Badger Clear Zinc Sport Sunscreen

Lightweight mineral protection without the telling white zinc residue, this is perfect for water play and every day. Summer 2018 |


July 11–August 21

get A 5 coupon at checkout when you $ buy 40 or More $

of Northwest products with CARD Local producer

Double R Ranch

Since 1987 Chuck Eggert’s ering delicious, Pacific Natural Foods has been deliv respect for The Clark family takes with e mad food nic good all natural and orga le. peop care of their animals, the land and each other, and and als the land, anim their commitment to producing delicious beef is evident in every bite.

©2018 Haggen

participating item With CARD. Ends 8/21/18. See Guest Services for details.

Local producer

Local producer

Pacific Natural Foods

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Twin Brook Creamery A

family-owned and operated farm since 1910, th e Stap family’s prod ucts are made using 100% Jersey milk from the happ y dairy cows on their farm.

Haggen Northwest Fresh Summer 2018  
Haggen Northwest Fresh Summer 2018