Sunterra Market

JANUARY 2017Available online at sunterramarket.com

FRESH PICK

When life gives you Meyer lemons, make citrus Arctic

char! Recipe on p. 4.

Sensational Citrus

FEATURE STORY

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 brick-faced 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.

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 is the fourth generation on the family farm, his children the fifth generation.

"It's very much a family operation," says Tony. He and Penny, his wife and Highwood Crossing cofounder, began sustainable 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.

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 by-product from the oil press to farmers, whose cows love it so much they chase the truck down the road on delivery day, says Tony.

Today Highwood Crossing Foods produces granola and muesli, cereal, flour and baking mixes, flax seeds and oils. Tony credits the company’s success to its farm direct and fresh approach. “We start up the press every week,” he says. The oil is in the seed on Monday then pressed, bottled and in the store by Thursday. “It’s as fresh as you can get.”

G

Highwood Crossing FoodsBY NATASHA COUSIN

SELECT HIGHWOOD CROSSING PRODUCTS 15% OFF THIS MONTH!

Photos courtesy of Highwood Crossing

BakerySingle cookie ($1.19) ................................................................... 48 ptsMuffin, scone, or sliced loaf ........................................................ 72 ptsSquare or brioche cinnamon bun ............................................... 76 ptsScone or muffin 2-pack ............................................................. 124 pts Full square pan .......................................................................... 360 pts All fruit pies (9 in.) ..................................................................... 440 pts

JuiceFresh squeezed juice (470 ml) .................................................. 140 ptsFresh squeezed juice (940 ml) .................................................. 240 pts

DeliYogurt & granola cup ................................................................ 140 pts Greek yogurt parfait .................................................................. 152 pts Grab ‘n’ Go soup ...................................................................... 200 ptsGrab ‘n’ Go sandwiches ............................................................ 260 pts Boxed salad ............................................................................... 320 ptsFriday Night Feast for two (1 pack) ........................................ 1,280 pts

January stockboy specialsVita Coco natural pure coconut water (330ml) ........................... 84 ptsVita Coco natural coconut water, pure and flavoured (500ml-1L) .......................................................................... 112-204 ptsSimply 7 lentil, hummus, quinoa, kale and veggie chips (100-142g) ................................................................................. 160 ptsMitchell's Soup Co. soup (each) ............................................... 308 ptsStonewall Kitchen crackers (142g) ............................................ 320 ptsVita Coco natural pure coconut water ( 4x330ml) ..................... 336 pts Mighty Leaf tea (15pk) .............................................................. 360 ptsWholesome Sweeteners organic pancake syrup (519g) .......... 372 ptsAssorted Highwood Crossing products.................................... 372 pts

january FeaTUreSSoleterra d'Italia contadino salami (100g) ................................ 112 ptsArctic char (100g) ...................................................................... 160 ptsLouis 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 CLasSeSSunterra Lunch ’n’ Learn Cooking Class for 2 (Calgary Only) ........1,360 ptsSunterra Private Cooking Class for 10 ................................ 25,200 pts

CaTered MealsSunterra Catered In-home Dinner for 10 (Standard Menu) .......23,200 ptsSunterra Catered In-home Dinner for 10 (Premium Menu) ......28,000 pts

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

PAY WITH POINTS IN MARKET AND ONLINEPAY WITH POINTS IN MARKET AND ONLINE

Highwood Crossing has received various farming and food distinctions, including a Habitat Steward Award, Best Artisan Food Producers in Canada and Canadian Food Heroes.

DID YOU KNOW?

Canola has half the saturated fat of olive oil, so you can store and use it

directly from the fridge.

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.

Citru

sArctic Char

FEATURE RECIPE

@sunterramarket/sunterramarket @sunterramarket

FIND THIS RECIPE AND MORE ONLINE AT SUNTERRAMARKET.COM

SERVES 4

1 Meyer lemon1 Cara Cara orange1 pomelo1 (450-550g) fresh Arctic

char fillet 1 tsp Buddha’s hand, zested 2 tbsp fresh dill 3 tbsp olive oil1 tbsp shallots, sliced1 tsp garlic, chopped¼ cup white wine1 tbsp capers, drainedSea 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.

TrendspottingNorthern freshwater fish, raw cow's milk cheese from Quebec and fresh, filling salads are some of our favourite things this month.

January Cooking Class ScheduleCALGARY 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

FEATURE KITCHEN: SALADS

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

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

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

ARCTIC CHARFrom 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.

Regular Price $4.29/100g

Jan. Stockboy Special $3.99/100g

LOUIS D'ORA 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.

Regular Price $7.49/100g

Jan. Stockboy Special $6.39/100g

SOLETERRA D'ITALIA CONTADINO SALAMIThe 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.

Regular Price $3.29/100g

Jan. Stockboy Special $2.79/100g

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.

1,280 pts

FriDaY niGHt Feast

paY WitH PointS

FEATURE FRIDAY NIGHT

FEAST

JANUARY 27

butter CHiCkeN

Friday Night Feast ScheduleJANUARY 6

Seven grain salad

Chorizo and baguette stuffed pork loin with roasted baby red potatoes and vegetables

Apple galette

JANUARY 13

Kale, lentil and chickpea soup

Roasted salmon fillet with pineapple salsa and jasmine rice pilaf

Crème brûlée

JANUARY 20

Thai vegetable noodle salad

Sesame ginger beef rice bowl

Mango mousse

JANUARY 27

Curried chickpea salad

Butter chicken on turmeric rice with naan bread

Fruit flan

PURCHASE YOUR FRIDAY NIGHT FEAST FOR

PICKUP OR DELIVERY AT SUNTERRAMARKET.COM

$15.99 per person. Each bag contains two dinners

for $31.98 or 1,280 Fresh Rewards points