Sunterra Market September 2016

Sunterra Market

FRESH PICK

Stone Fruit Juicy freestone peaches and nectarines are in fresh from B.C. Try them in our salumi and stone fruit bruschetta recipe (inside).

SEPTEMBER 2016 Available online at sunterramarket.com

FEATURE STORY

Kohut Family Farm B Y N ATA S H A C O U S I N

Y

ou might think of September as time to go back to school, the first batch of lazy NFL Sundays or the beginning of autumn. But at Sunterra, September means one thing: Kohut corn season.

NON GMO HAND PICKED

Grown on a family farm near Didsbury, Alberta, this is the sweetest cob of corn you’ll find. That’s thanks in part to the gourmet sweet varieties planted, and in part to the cooler central Alberta weather in late August and September.

“It’s those cold nights that actually help to create those sugars and that’s why you have such a good eating experience when you bite into Kohut corn,” says farmer Rick Kohut. Oh, and for those who’ve never tried it, you can actually bite right into a raw cob of this sweet corn, it’s that good.

Rick and the family even try to pick the corn late at night or in the early morning when it’s cool in order to preserve the sweetness and quality of the corn.

Once picked, it’s delivered to our markets that same day so you can enjoy the corn at its absolute best. The season is short – usually running from the start of September until the first heavy frost – so when you see Rick unloading his truck at our market, say hi and make sure you grab some sweet corn while you can.

“We rely completely on Mother Nature, so we can’t really control the corn so that it matures all at the same time. If we went through here with a corn harvester and picked all the cobs, the top cob might be ready, but the bottom cob would not. So we go through by hand, and that’s why when you get it in the market, every cob is perfect. We look at the silks on top of each cob, and they should be a brownish black. We also feel the cob. It’s got a certain feel to it. It will be nice and tight and there won’t be any loose husk on it and that’s kind of what we look for. It’s a combination of how it looks and feels. That’s how we determine what to pick.”

Kohut corn is grown without fungicides and insecticides, and Rick does not use genetically modified seeds. “We try to grow it as close to nature as possible,” says Rick.

GOOD GOURD

Sure, Rick is really into his sweet corn. But he’s also got a green thumb for gourds, growing sugar pumpkins, white pumpkins and mixed gourds. If you’re making pumpkin pie this fall, Rick insists his Kohut sugar pumpkins are melt-in-yourmouth good.

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

BROWN SILKS ARE BEST

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

The top part of a corn plant is called the tassel, which carries pollen. The pollen drops down the plant onto the silks sticking out the top of the cobs below. Each silk is attached to a different kernel inside the husk, and each silk must receive pollen or the kernel attached to it will not grow. Once the corn matures, the silks naturally separate from the kernels and turn brownish black because they’re no longer transporting any nutrients. So if a cob has withering brown silks, the corn inside should be mature and delicious.

TASSEL

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

SEPTEMBER stockboy specials

Natural Cabana lemonade (591mL)..........................................

Enlightened roasted broad beans (99g)...................................

Simply 7 kale chips (100g)........................................................

Fuller Foods serious cheesy puffs (85g)....................................

MadeGood organic granola bars and pouches (5 pack)..........

Love Grown granola (340g)......................................................

Love Grown Power O's cereal (283g).......................................

108 pts 152 pts 160 pts 176 pts 188 pts 272 pts 272 pts

september FEATURES

Pacific snapper (100g)................................................................. 88 pts Rohess speck (100g)................................................................. 112 pts Rohess speck pre-sliced pack (100g)........................................ 148 pts Smoked Gorgonzola (100g)...................................................... 156 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 SILKS

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

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

Salumi & Stone Fruit Bruschetta

FEATURE RECIPE

2 large slices of sourdough

bread (from the middle

of a round loaf) 2 tsp olive oil 6 slices Soleterra d’Italia

contadino salami 6 slices Soleterra d’Italia

Calabrese piccante salami ½ cup arugula ¾ cup sliced peached and nectarines 1 tsp brown sugar 1 ea strawberries, sliced 1 pinch sea salt 2 slices Soleterra d’Italia

prosciutto, cut crosswise

into one-inch strips 2 tbsp goat cheese Grill bread lightly on both sides and rub with half the olive oil.

Lay the contadino and Calabrese salami slices on the bread. Spread arugula on top.

Preheat a pan to medium, drizzle the rest of the olive oil and add the stone fruit. Stir in brown sugar and cook until the fruit is lightly browned. Turn them over and brown the other side. Mix in the strawberry slices and pinch of sea salt and remove from heat.

Spoon the caramelized fruit on the arugula and lay strips of prosciutto on top. Top with crumbled goat cheese. Cut the bruschetta crosswise into bite size portions and serve.

FIND THIS RECIPE AND MORE, LIKE HEIRLOOM TOMATO AND CORN SALAD ONLINE AT SUNTERRAMARKET.COM

/sunterramarket

@sunterramarket

@sunterramarket

STONE FRUIT The Okanagan is offering up its next crop of freshly plucked fruit – juicy freestone peaches and nectarines – and we're only too happy to accept. Bite into these baseball-sized fruits like you would an apple, or cut them into quarters. Either way, the pit will pop out easily and you're left with nothing but sticky sweet fruit.

Trendspotting Brilliant B.C. stone fruit, smoky blue cheese and satisfyingly gooey pasta are some of our favourite things this month.

SMOKED GORGONZOLA This Canadian cheese has an intensely smoky aroma that blends in harmoniously with its salty, satisfying taste.

A crumbly cheese, it's still creamy enough to melt on your tongue before a potent pop of blue sneaks through.

WE MAKE IT, YOU BAKE IT!

Regular Price $4.29/100g Sept. Stockboy Special $3.89/100g

VALBELLA ROHESS SPECK The smoked meat masters at Valbella Gourmet Foods in Canmore cure Sunterra Farms pork belly in salt, spices, herbs and smoke.

Just pop these pastas in your oven for a mouthwatering meal without any work.

Try bacon mac and cheese, chicken cordon bleu, seafood pasta and more.

Regular Price $3.29/100g deli $4.29/100g pre-sliced pack Sept. Stockboy Special $2.79/100g deli $3.69/100g pre-sliced pack

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

September Cooking Class Schedule CALGARY call 403-263-9759 Sept. 9 Social Kitchen: Italian Kitchen 6 p.m. | $49.99

Sept. 20 Social Kitchen: Oktoberfest 6 p.m. | $49.99

Sept. 10 Kid’s Kitchen: Kid's Snacks 1 p.m. | $14.99

Sept. 22 Perfectly Paired: Thanksgiving Wines | 5 p.m. | $24.99

Sept. 15 Lunch ‘n’ Learn: Thai Curried Pork & Jasmine Rice noon | $15.99

Sept. 30 Social Kitchen: Turkey Classics 6 p.m. | $49.99

EDMONTON call 780-426-3791 Sept. 30 Social Kitchen: Oktoberfest 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 SEPTEMBER 23

red thai chicken rice bowl

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 SEPTEMBER 2

SEPTEMBER 16

SEPTEMBER 30

Green lentil salad

Seven grain salad

German potato salad

Butter chicken on turmeric rice with naan bread

Sweet soy and ginger beef short ribs with lemon pepper yams and seasonal vegetables

Slow-roasted beef with garlic roasted potatoes and seasonal vegetables

Banana and coconut cream flan

Black Forest cake

Carrot cake SEPTEMBER 9 Tomato basil soup Southwestern pork capicola steak with roasted fingerling potatoes and seasonal vegetables

SEPTEMBER 23 Maple wasabi Asian noodle salad Red Thai chicken rice bowl Mango mousse

$15.99 per person.

Each bag contains two dinners for $31.98 or 1,280 Fresh Rewards points

Black Forest cake PURCHASE YOUR FRIDAY NIGHT FEAST FOR PICKUP OR DELIVERY AT SUNTERRAMARKET.COM