FRESH PICK

These buried treasures are perfection from

root to stem.

Sunterra Market

FEBRUARY 2016

Available online at sunterramarket.com

Root Vegetables

BY NATASHA COUSIN

Natural pastures cheese company

oug Smith is so passionate about cheese that he doesn’t even care if you buy his, just as long as you’re enjoying cheese.

“I prefer people to buy the cheese they like,” says Doug, co-owner and operator of Natural Pastures Cheese Company in Courtenay, B.C. And that starts with learning about the flavour profiles of different ages of cheese, as well as the varieties. People are keen to learn about cheese, says Doug, but they need to know the quirks of each cheese and figure out their preferences.

Take the company’s signature Comox Brie, for example. It’s a traditional bloomy rind soft cheese that starts off very mild but ages rapidly. It arrives in our markets at about 15 days old, but is not fully ripe until it’s 50 to 60 days old. As the brie ages, it gets softer and creamier, and the earthy mushroom-y flavour gets stronger. Doug recommends eating it soon after purchase if you like a firm, fresh milky cheese, or waiting until closer to the best before date if you prefer a full-bodied brie. At any age, this cheese has the unique flavour of the West Coast. Natural Pastures uses milk from farms in the Comox Valley within five kilometres of the production site. No wonder it’s a Canadian Cheese Grand Prix and World Cheese Championship winner!

Doug’s affinity for good cheese probably stems from his previous life as a dairy farmer. His grandfather set up the family farm in the Comox Valley in the 1920s after moving from North Battleford, S.K. Doug and his brothers Edgar and Philip took over operations in the 1980s and didn’t start

making cheese until 2001. Back then, there were not many artisan cheesemakers on Vancouver Island, says Doug.

“It was so far off people’s radar they didn’t know what to think of it,” he says.

In order to give his full attention to the fledgling cheese company, Doug left the farm and got down to business. He brought in Swiss cheesemaker Paul Sutter in 2003, and they have grown from making seven kinds of cheese to nearly 20. That’s not to say that Natural Pastures has grown out of their artisan roots. Their cheeses are still made hands-on in an “old school” way, says Doug. Instead of computers controlling the recipes and machinery, Paul stirs the bacterial cultures into the pasteurized milk by hand for about an hour. Then he and his team cut the curds with wide wire knives, stir the curds so they separate from the whey, pour the cheese into moulds and then stack them to rest. Once brined and matured, they check and hand wrap every piece of cheese. It’s a physically demanding job, says Doug, but a unique one.

“You get hands in the curds,” Doug says, “and we’re always experimenting.” The company started making buffalo milk cheeses in 2007 and has even developed verdelait, a blend of cheddar, Gouda and raclette. No matter your palate, there’s a cheese in the lineup that’s perfect for you, says Doug. Stop by and see them at the Saturday morning farmers’ market if you find yourself in the Comox Valley, or pick up Comox Brie or Courtenay Cheddar on Stockboy Special this month in our markets.

D

FEATURE STORY

Grate Expectations

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 Soup of the day ......................................................................... 156 ptsGrab ‘n’ Go sandwiches ............................................................ 260 pts Boxed salad ............................................................................... 320 ptsFriday Night Feast for two (1 pack) ........................................ 1,280 pts

feBruary stockboy specialsLotus Foods rice (209g) ........................................................... 160 pts Popcorn, Indiana (125g) ........................................................... 192 pts Lotus Foods bowls (454g) ......................................................... 200 ptsThe Curry Queen sauces (410ml)............................................. 260 pts Two Leaves and a Bud tea (15 pk) ........................................... 272 pts OneCoffee single serve coffee (12 pk) .................................... 280 pts

feBruary featUreSKusshi oysters (100g) ................................................................. 80 pts Natural Pastures Comox Brie (100g) ........................................ 144 pts Natural Pastures Courtenay Cheddar (100g).............................152 pts Preferisco fennel salami (100g) ................................................ 152 pts Prepared Valentine’s Day Meal for two (1pack) .................... 2,080 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

From left to right:

soft cheeses maturing,

cutting the curds,

separating curds and

whey, Doug Smith

PAY WITH POINTS IN MARKET AND ONLINE

FEATURE RECIPE

1½ cups sweet potatoes, peeled and diced1½ cups rutabaga, peeled and diced1 cup turnips, peeled and diced1 cup parsnips, peeled and diced1 cup carrots, peeled and diced1 tbsp honey2 tbsp canola oil

2 tbsp olive oil1 medium white onion, peeled and diced4 garlic cloves, chopped1 celery stalks, chopped2 sprigs fresh thyme, chopped2 bay leaves1 pinch chili flakes

6 cups vegetable stock1 cup whipping cream¼ cup pecorino, gratedSea salt and pepper

In a large bowl, toss the root vegetables with honey, oil, salt and pepper. Spread on a sheet tray and roast at 350F until tender and caramelized, about 30-40 minutes.

Heat the olive oil in a soup pot and sauté the onions along with the garlic, celery, thyme, bay leaf and chili flakes. Once the onions are golden brown, add the roasted root vegetables and sauté over low heat for another 5 minutes. Add the stock; bring to a boil and let simmer for another 10 minutes. Discard the bay leaf.

Purée the soup with an immersion blender or food processor. If using a food processor, work in small batches to avoid spills. Return to heat and bring the soup back to a simmer. Add cream and adjust the flavour with salt and pepper. Serve with grated pecorino on top.

SERVES 6

Root Vegetable soup

W I T H P E C O R I N O

FIND THIS RECIPE AND MORE ONLINE AT SUNTERRAMARKET.COM

$15.99 per person. Each bag contains two dinners for $31.98 or 1,280 Fresh

Rewards points

PURCHASE YOUR FRIDAY NIGHT FEAST FOR

PICKUP OR DELIVERY AT SUNTERRAMARKET.COM

Friday Night Feast Schedule

FEBRUARY 5

Black bean soup

Sunterra Farms pork tacos with pineapple mango salsa

Maple pecan pie

FEBRUARY 12

Quinoa apple salad

Shoyu roasted chicken with jasmine rice and vegetables

Coconut cream pie

FEBRUARY 19

Green chickpea salad

Chipotle beef brisket with garlic mashed potatoes and

pineapple mango salsa

Sinful chocolate cake

FEBRUARY 26

Tomato basil soup

Shrimp fettuccine alfredo with garlic bread

Lemon tart with fresh berries

TrendspottingTerrific Tuscan-style salami from Italy, West Coast artisan cheeses and bountiful breakfasts are some of our favourite things this month.

February Cooking Class Schedule

SHELLFISHWe’re shelling out the good stuff this month – oysters, clams and mussels are at the peak of deliciousness. Try the firm, plump Kusshi oysters inside a beautifully smooth, deep shell.

KUSSHI OYSTERS Regular Price $2.19/100g

Feb. Stockboy Special $1.99/100g

CALGARY call 403-263-9759

Feb. 3 Social Kitchen: Mardi Gras 6 p.m. | $49.99

Feb. 4 Perfectly Paired: Wine & Tapas 5 p.m. | $24.99

Feb. 5 Social Kitchen: Italian for Two 6 p.m. | $49.99

Feb. 6 Kid’s Kitchen: Valentine’s Treats 1 p.m. | $14.99

Feb. 10 Lunch ‘n’ Learn: Pineapple Salsa Salmon & Molten Lava Cake 12 p.m. | $15.99

Feb. 11 Perfectly Paired: Bubbles & Fondue | 5 p.m. | $24.99

Feb. 12 Social Kitchen: Romantic Dinners for Two | 6 p.m. | $49.99

Feb. 13 Kid’s Kitchen: Valentine’s Treats 1 p.m. | $14.99

Feb. 16 Social Kitchen: Catch of the Day 6 p.m. | $49.99

Feb. 17 Lunch ‘n’ Learn: Avocado Salad & Pasta Carbonara 12 p.m. | $15.99

Feb. 18 Social Kitchen: Italian Kitchen 6 p.m. | $49.99

Feb. 18 Perfectly Paired: Wine & Tapas 5 p.m. | $24.99

Feb. 25 Perfectly Paired: Bubbles & Fondue | 5 p.m. | $24.99

Feb. 26 Social Kitchen: Mediterranean Kitchen | 6 p.m. | $49.99

EDMONTON call 780-426-3791

Feb. 12 Social Kitchen: Romantic Dinners for Two | 6:30 p.m. | $49.99

WAKIE BREAKIE

Get in gear with our convenient, tasty breakfast options. Fresh squeezed juices, savoury

stratas, just-baked scones — your day just got delicious.

Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place.REGISTER FOR COOKING CLASSES ONLINE AT SUNTERRAMARKET.COM

FENNEL SALAMIA terrific Tuscan-style dry cured pork sausage from Italy. Its rich texture and peppery flavour with a lightly sweet hint of black licorice make it a decadent choice for a charcuterie board with wine or a next-level salumi sammie.

Regular Price $4.49/100g

Feb. Stockboy Special $3.79/100g

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

COMOX BRIE AND COURTENAY CHEDDARFrom Natural Pastures in Courtenay, B.C.

COMOX BRIE Regular Price $4.29/100g

Feb. Stockboy Special $3.59/100g

COURTENAY CHEDDAR Regular Price $4.49/100g

Feb. Stockboy Special $3.79/100g

D E S S E R T

Belgian chocolate and peanut butter crème brûlée

S O U P

Roasted cauliflower and Gruyère

A P P E T I Z E R

Sgambaro’s Atlantic cold smoked salmon with house

pickled golden beets and red onions, honey Dijon

mustard and rye bread

E N T R E E

Herb roasted Alberta beef strip loin with lemon

pepper yams, seasonal vegetables and burgundy jus

- o r -

Herb roasted chicken breast with lemon pepper

yams, seasonal vegetables and burgundy jus

$25.99 or 1,040 Fresh Rewards points per person | Order online at SUNTERRAMARKET.COM