APRIL 2014

FRESH PICK

pineappleBrighten up your plate

(and your palate) with the sweet tropical taste of

pineapple.

Sunterra Market

FROM LEFT TO RIGHT

Tomatoes ripening on the vine, Levi, Phil & Scott, baby Eva in a tomato basket, a flower that will soon be a jalapeno, vine-ripened tomatoes.

vine and dandyn a sunny, cold February morning in Central Alberta, many people are thinking about booking a tropical getaway. Or skipping work to watch the Olympic women’s hockey final. Or both. Phil Tiemstra and his

son Levi are thinking about tomatoes.

After all, they have a tropical getaway anytime they want, in the form of a gigantic, fresh-smelling humid greenhouse sprawled out under the prairie sky. And as owners of Gull Valley Greenhouses, any time can be break time. In fact, we eventually end up taking an intermission during our interview to watch the Canadian women win in overtime. The family, including Levi’s wife Carmen and infant daughter and Phil’s son-in-law Scott huddle in the office around a computer screen. After the win, Phil bursts out into the atrium, shouting, “We’ve got another gold!”

Shortly after the break, it’s time to get back to work. As it turns out, tomatoes don’t grow themselves. The family, along with around a dozen seasonal workers, have a lot to do, starting with cleaning and scrubbing out the entire greenhouse every fall. The entire, 120,000 square foot greenhouse. Since tomato plants only last one season, they get in new plants every January. They are planted in long rows of ground-up coconut husks, meticulously labelled and fed water through a tube staked into the coconut coir.

“Healthy plants give healthy fruit,” says Phil, explaining that the coconut husks hold water well and allow for lots of oxygen, which promotes healthy plant roots. And with around 30,000 plants and 14 different cultivars, Gull Valley certainly has a lot of healthy plants. And fruit.

BY NATASHA GLEISER

oThe next step is what Levi calls crop work. Each plant variety grows best with a certain number of tomatoes clustered together. For example, Endeavor tomatoes grow best in clusters of five. So the Gull Valley team combs through each plant, pruning the flowers that would become tomatoes. Throughout the process, beneficial bugs are used to control pests because the family believes in growing pesticide-free vegetables.

Once the tomatoes have grown and fully ripened in the natural sunshine, it’s picking time. Because the tomatoes don’t have far to travel, Levi says he keeps them on the vine as long as possible to allow the plant sugars to fully develop in the fruit for best flavour. Often tomatoes that are shipped a longer distance are picked green and turn red in transit, he informs us.

So the team gets to work removing the ripe clusters by hand and placing them gently in reusable baskets that will be delivered straight to Sunterra. This system means no cardboard boxes and no damage to the tomatoes transferring them for delivery. And with deliveries to our markets two to three times a week from mid-April to October, you can be sure Gull Valley tomatoes are fresh, ripe and ready-to-eat.

Although the tomatoes aren’t yet ripe during our visit, Scott disappears down a long row of foliage and returns shortly with a green jalapeno for me to try. He assures me that it’s not ripe enough to be hot yet, and I muster up the courage to take a bite. To my surprise, it is fantastic. I mean sweet, full of flavour, eat-a-dozen-in-one-sitting fantastic.

“We choose plants that taste good,” says Levi.

Agreed.

This story is part of our ongoing series showcasing our local producers and unique suppliers. This month we visited Gull Valley Greenhouses near Blackfalds, Alta.

FEATURE STORY

BakerySingle cookie ($0.99) ................................................................. 40 ptsMuffin, scone, or sliced loaf ...................................................... 64 ptsSquare or brioche cinnamon bun ............................................. 68 ptsScone or muffin 2-pack ........................................................... 112 pts Full square pan ........................................................................ 320 pts All fruit pies (9 in.) ................................................................... 400 pts

JuiceFresh squeezed juice (470mL)................................................. 140 ptsFresh squeezed juice (940mL)................................................. 224 pts

deliYogurt & granola cup .............................................................. 120 pts Greek yogurt parfait ................................................................ 140 pts Soup of the day ....................................................................... 144 pts All sandwiches ......................................................................... 240 pts Grab ‘n’ Go Meal ($5.99) ........................................................ 240 ptsGrab ‘n’ Go Pizza (uncooked) ................................................. 280 pts Boxed Salad ............................................................................ 320 ptsGrab ‘n’ Go Meal ($8.99) ........................................................ 360 pts Grab ‘n’ Go Dinner ($15.99) ................................................... 640 pts Friday Night Feast for Two (1 pack) ..................................... 1,200 pts

apRil stockboy specialsGrok Cheese Snacks (12g) ........................................................ 56 ptsGerolsteiner Natural Mineral Water (750mL) ............................ 72 pts A Good Portion Pistachios (80g) ............................................. 136 ptsGrok Cheese Snacks (60g) ...................................................... 220 ptsBraswell’s Dressing (270mL) .................................................... 256 ptsMaison Orphée Organic Coconut Oil (454g) ........................ 440 ptsGerolsteiner Natural Mineral Water (15pk) ............................. 960 pts

apRil FeaTUReSValbella Pâté (100g) ...........................................................84-128 ptsPiave Cheese (100g) ............................................................... 200 ptsPrepared Easter Meal (per person) ......................................... 880 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

FRESH PICK

This kind of taste doesn’t just grow on trees. Actually, it grows in the ground. And it takes years.

Generally pineapple plants grow for two to three years before producing a single pineapple. Once mature, the plants produce one pineapple at a time. Quite a long process, but so worth it for a taste of the vibrant, juicy and sharp-tasting fruit.

Originally from South America, pineapples are so called because they look a lot like pine cones as they grow, with hundreds of tiny fruitlets fusing together to make the strange-looking fruit. They are harvested ripe, so look for pineapples that haven’t travelled too far. (We get ours from Costa Rica.)

Choose a pineapple that is heavy for its size. Cut off the crown and base, then slice off the skin carefully so you don’t lose much of the tangy flesh. The core is edible, but you can quarter the fruit and remove it if you prefer. If you fancy yourself a gardener, you can even plant the crown (in a pot because our climate is just too darn cold for pineapples) and grow your own pineapple. If you can wait a few years, that is.

Pineapple

TiP: pineapples pack a viTaMin pUnchPineapples are bursting with vitamin C and

manganese, so you can feel good satiating your sweet tooth with slices, spears and chunks, or use pineapple

in baking, preserves, smoothies and savoury dishes like stir frys.

This Vancouver-based company is bringing in high-quality pistachios from around the world and infusing them with mouthwatering flavours like chili-saffron and lime-saffron. And they’re gluten free, non-gmo and kosher certified.

Regular Price $3.99Apr Stockboy Special $3.39

PORTABLE PERFECTION

PIAVE CHEESE

FEATURE KITCHEN

TrendspottingHouse-made sandwiches piled high, rich pâté from Canmore and zesty pistachios are some of our favourite things this month.

Use this hard Italian cheese grated in place of Parmigiano-Reggiano, or just eat it off the wheel with nuts and fruit like we do. Either way, be prepared to fall for its bright tropical flavour with nutty undertones.

Regular Price $5.99/100gApr Stockboy Special $4.99/100g

Choose from gourmand flavours like wild boar, venison, duck liver, gourmet and pepper pâté, all made in Canmore from Alberta grown beef, pork, lamb, poultry and game. Bon appâté!

Regular Price $2.29-$3.49/100g

Apr Stockboy Special $2.09 - $3.19/100g

Use it for frying, baking, hair or skin care for its wide range of healthful benefits. Maison Orphée coconut oil is certified organic and ECOCERT Fair Trade.

Regular Price $13.99Apr Stockboy Special $10.99

Ahh, the sandwich. They say there was life before it, but we’re not convinced. Bite

into our new beef short rib sandwich with carmelized onions on a potato bread

bun and you’ll catch our drift.

MAISON ORPHÉE ORGANIC COCONUT OIL

VALBELLA PÂTÉ

A GOOD PORTION PISTACHIOS

Sunterra Cooking Class Schedule

*Calgary classes held at Sunterra Market, Keynote. Edmonton classes held at Sunterra Market, Commerce Place. Visit sunterramarket.com for more information and how to register.

Apr. 3 Perfectly Paired Sangria & Tapas I 5 p.m. I $24.99

Apr. 4 Social Kitchen Hawaiian Surf ‘n’ Turf I 6 p.m. I $49.99

Apr. 8 Art of Entertaining: Easter Meal I 6 p.m. I $49.99

Apr. 10 Perfectly Paired Bourbon & Alberta Beef I 5 p.m. I $24.99

Apr. 11 Lunch ‘n’ Learn Kale & Pomegranate Salad with Southwestern Grilled Chicken I 12 p.m. I $15.99

Apr. 12 Kid’s Kitchen Easter Treats I 1 p.m. I $14.99

Apr. 16 Social Kitchen South America I 6 p.m. I $49.99

Apr. 17 Perfectly Paired Wine & Salmon I 5 p.m. I $24.99

Apr. 22 Social Kitchen Mediterranean I 6 p.m. I $49.99

Apr. 24 Perfectly Paired Wine & Hagensborg Wild Boar Chocolate 5 p.m. I $24.99

Apr. 25 Lunch ‘n’ Learn Thai Noodle Soup & Sesame Beef Rice Bowl 12 p.m. I $15.99

Apr. 26 Kid’s Kitchen Grilled Cheese I 1 p.m. I $14.99

CALGARY*

Apr. 22 World Kitchen Mediterranean I 6:30 p.m. I $49.99EDMONTON*

FEATURE FRIDAY NIGHT

FEAST

APRIL 18:

pineapple mango salsa salmon

$14.99 per person. Each bag contains two dinners for $29.98 or 1,200 Fresh Rewards points

Friday Night Feast ScheduleAPRIL 4

Maple wasabi Asian noodle salad

Lemon grass chicken breast on jasmine rice with asparagus

Strawberry carousel cake

APRIL 11

Kale, lentil and chickpea soup

Valbella Chorizo pasta bake with garlic bread

Dark chocolate mousse

APRIL 18

Sweet potato and ginger soup

Pineapple mango salsa salmon with rice pilaf and vegetables

Carrot cake

APRIL 25

Black bean soup

Shoyu roasted chicken thighs with jasmine rice and vegetables

Sinful chocolate cake

Our Friday Night Feast menus change weekly, find the schedule in our newsletter or online at sunterramarket.com

1,200 pts

FRiday nigHt Feast

pay With pointS

We don’t mind slaving 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.