Capella Market has a growing selection of gluten-free products throughout the store. To aid you in identifying these products, we have placed a small blue dot on shelf tags for gluten-free products. (We also maintain a list of gluten-free products that we carry in the grocery department. Download the PDF here.)
is a locally owned and operated natural foods supermarket located in the original Oasis Fine Foods Marketplace building in south Eugene.
At Capella Market you will find:
A wide array of natural, organic, gourmet & local packaged foods.
Over 500 bulk items.
Fresh high-quality produce, emphasizing local & organically grown.
Chemical-free meats & seafoods. Full-service counter.
Deli kitchen serving sand- wiches, soups, entrees, side dishes & food for events!
Quality nutritional supplements, vitamins, tinctures, homeopathics and natural body care items.
Over 550 wines from the Northwest, California, & around the world.
Over 150 beers, from worldwide imports to regional microbrews.
Friendly, knowledgeable, & experienced staff.
10% SENIOR DISCOUNT
10% DISCOUNT ON MOST FULL CASES
SPECIAL ORDERS WELCOME
STORE GIFT CARDS AVAILABLE
OREGON TRAIL CARD WELCOME
Because we love the Science Factory, and we love kids, and we also love ice cream, on Saturday, August 29th, we are hosting an ice cream social and holding a raffle to benefit the Science Factory. Our raffle prize is a Burley Solstice Jogging Stroller.
This stroller, a $399.00 value, is a new and excellent product from our friends at Burley. "The Solstice folds easily with one hand, has a lockable fron swivel wheel and features Spring Integrated Technology (S.I.T.) seating for hassle-free loading and unloading." Tickets are one dollar each and are on sale now. The Science Factory will be here with activities for kids, and we will be selling scoops of Lochmead ice cream and Coconut Bliss naked coconut and giving all proceeds to the Science Factory.
The Science Factory's goals are: Scientific Integrity, Learning, Respectfulness, Collaboration, Sustainability and Accessibility. In addition to their temporary and continuing exhibits, the Science Factory runs programs in their Exploration Dome throughout the year. The Science Factory is the only children's museum in Lane County and the only General Science center in Lane and surrounding counties, and we believe that the work they do with the kids in our community is important. In addition to the Exploration Dome, the Science Factory offers a huge variety of Summer Camps and no-school day programs for kids ages three to eleven and above. With camp topics ranging from Eco Science to Kitchen Chemistry to Mini Med School, the Science Factory is teaching kids in our area important and fun things about the world we all live in. We hope you'll join us in supporting them!
Thursday, 23 July 2015 Grilled Fish
Our Meat and Seafood department has tons of great grilling options, including some beautiful fish. Our supply of fresh local salmon continues to be excellent. In addition, we have found a source for fresh local tuna. We aren't always able to find tuna up to our standards, and we are proud to be able to offer this outstanding fish. Be sure to call first to make sure we have what you need in stock! If you are looking for some meal time inspiration, this Cooking Light recipe sounds like a good fit on a summer day. (Gluten Free friends, quinoa would be a good substitute for barley in this salad.)
Grilled Tuna over Lemon-Mint Barley Salad
3/4 cup finely chopped fresh mint, divided
1 teaspoon grated lemon rind
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
3/4 teaspoon salt, divided
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
4 (6-ounce) Yellowfin tuna steaks
2 1/4 cups water
1 cup uncooked pearl barley
2 cups chopped tomato
3/4 cup chopped green onions
2 tablespoons capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extravirgin olive oil
Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.
Prepare grill or broiler.
Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.
Wednesday, 15 July 2015 Beer Sale, July 17-18 (Friday-Saturday)
As we gear up for the annual Capella Market Beer Sale (20% off all beer, hard cider and mead), it seems like a good time to take stock of this summer's seasonal options. Two trends that we are seeing are fruit infusions and cans.
Mazama Brewing has chosen pineapple to play up the tropical aspects of their summer brew. Tepache Radler is a Belgian style wheat ale with pineapple, cinnamon and piloncillo (an unrefined sugar). Radlers are a mixture of fruit juice and beer, and have a lower alcohol content. The Tepache Radler has an alcohol content of 4%, and comes in a 22 oz. size. The lower alcohol content and the fruity flavor make for an easy drinking beer. In addition, Mazama has released two brews in cans, Fresh Mosaic Eruption and Wizard Island Wit.
New Belgium has introduced Skinny Dip for your summer drinking pleasure. This easy drinking lager infused with peach juice and four different kinds of hops has all of the sunny flavor and refreshing pucker of your favorite summertime beverage.
Rounding out our fruity summer offerings is Lagunitas' Citrusinensis. Using concentrated Sanguinello blood oranges in combination with a wheatier version of their New Dogtown Pale Ale, Lagunitas has produced a different spin on a citrus beer. It packs a comparative punch with an AVG of 7.9.
We Northwesterners like our hops, and Oakshire is all about giving the people what they want with their seasonal Hopollo 7. Using Sorachi Ace, Cascade, Calypso, Nugget, El Dorado and Chinook hops throughout the process from bittering to dry hopping, Oakshire packs a hoppy punch in each bottle.
Here's our tasting schedule for the weekend:
12-3 Northern Lights Brewery, New Belgium Brewing, Alma Foods, Wandering Aengus Ciderworks
3-6 WildCraft Cider Works, Sun River Brewery, Pelican Brewing Company, Mazama Brewing, Fire Mountain Brewery, Lagunitas Brewing Co.
12-3 Steelhead Brewery Eugene, Mazama Brewing, La Salsa, Gilgamesh Brewing, Capella Meat Department Barbecue, In house import tasting
3-6 Nectar Creek, Ninkasi Brewing, Plank Town Brewing Company, Sierra Nevada
Wednesday, 8 July 2015 Draper Valley Chicken
If you are a chicken eater, you'll notice a change in our meat department in the next few days. We are switching from Petaluma Poultry chicken (Rocky and Rosie) to Draper Valley Farms. Draper Valley has been growing chickens in Washington State since 1935. We are excited to offer you chickens from a source closer to home.
If you were happy with Petaluma Poultry, rest assured that Draper Valley is of the same fine quality. Draper Valley is antibiotic free, no hormones or preservatives are added, and the chickens are fed an all-vegetarian diet. The chickens are responsibly raised in spacious housing with natural light and ventilation and access to the outdoors. We are carrying both Organic (fed an all-vegetarian, GMO-free organic diet) and Free Range (Ranger brand) varieties.
In addition we carry excellent Havurah Farm chicken, which is pasture raised on a family farm in Springfield. Whatever your preference, we have your chicken needs covered!
Monday, 6 July 2015 Cascades Raptor Center
It's our great pleasure to partner again with Cascades Raptor Center during their Family Nature Discovery Days events. Capella Market will be sponsoring the July 26th Wildlife Play Hospital event in which kids rescue an "injured" stuffed animal and help it onto the road to recovery. The Cascades Raptor Center's mission is to rehabilitate and release orphaned, sick and injured birds back into the wild whenever possible. In addition, they educate the public about the habitat those birds occupy.
In addition to sponsoring the Wildlife Play Hospital, we are raffling off a Weber Charcoal Kettle Grill. Tickets are one dollar and the drawing will be held at the end of our beer sale on July 18th. That Saturday from 12 to 3 we'll have a hot dog barbecue with an all beef hot dog, chips and a soda for three dollars, or two hot dogs for five dollars. All proceeds for both the raffle and the barbecue will go to the Cascades Raptor Center. There will be lots of beer tastings, and, best of all, Dmitri the Eurasian Eagle Owl will be inside at customer service. Join us on Saturday, July 18th to support the Cascades Raptor Center. It's for the birds!
Tuesday, 30 June 2015 Summer in the Deli
You may have noticed that it's too hot to cook. Happily, our deli noticed too and we have some excellent lunch and dinner options that won't heat up your kitchen any further. We are carrying a variety of salads in our cold cases to tempt any palate. Throughout the summer we'll have potato, grain, bean and pasta salads in both our vegetarian and non vegetarian cases. Any combination of these could help to create a tasty picnic supper with good variety and nutrition.
If you are in a rush, we keep green salads and sandwiches in our Grab and Go Case. Selections include Caesar salads, roasted beet salads with chevre, and mixed green salads. Our Grab and Go sandwiches often include tuna, Italian Hoagies and more.
Our deli makes some of the finest sandwiches in town. We have a huge variety of sandwich choices, including gluten free bread, olive tapenade, tofu paté, grilled eggplant, Black Forest Ham and much, much more. Let us help you beat the heat and fuel your summer adventures!
Wednesday, 24 June 2015 Summertime and Rosé Wines
It's summer time, which means a little less scurrying around, a little more easy living, and the perfect opportunity to enjoy the happy medium of the wine world, rosé. Rosé has at times suffered from a bad reputation, perhaps seen as too sweet- not as crisp and clean as a white and not as earthy and meaty as a red wine. These prejudices are without foundation, we assure you. Rather, it's the best of both worlds. It turns out that rosé is a great wine for the lazy days of summer.
All wine starts out with juice that is closest to white. The red tint comes from the grape skins. For a rosé, skins are typically removed from the juice after anywhere from one to three days. If a winemaker chooses to make a rosé darker, they might press the skins and add more of the dark juice back in.
Oregon's love affair with Pinot Noir need not end with the cold weather. Many Oregon wineries make an excellent dry rosé using Pinot grapes. Dry rosé pairs well with lighter summertime menus including salads, pasta, grilled seafood and cheeses. Rosé should be served chilled, which adds to its refreshing quality.
We have lots of great rosé right now, but two of our Oregon options worth mentioning are the Elk Cove Pinot Noir Rosé 2014 and the High Pass Pinot Noir Rosé 2014. Elk Cove is a family owned winery in the Coastal Range, The Elk Cove web page devoted to this rosé makes it clear that 2014 was the perfect year to create a rosé such as this one.
High Pass Winery is located in Junction City, and focuses on small batches or wine created with a personal touch. Their 2014 rosé is a good balance of dry and sweet, with touches of berries and rhubarb. They only bottle about 100 cases of this wine, so it won't last long.
We have these rosés and quite a few more. Our wine specialists will be glad to help pair you up with the perfect bottle.
Wednesday, 17 June 2015 Grilling Season!
As the temperature rises, there can be no doubt that grilling season is upon us. There are many ways to enjoy grilling, from the traditional burgers to kebabs, vegetables and even pizza. While we love them all, one of our favorites is barbecue. We are now proud to offer rubs from the Veneta Rub Company. Starting out with a rub on meat will not only add to the complexity of flavor, it can also help keep meat juicy and prevent it from drying out. The Veneta Rub Company, based in Veneta, Oregon makes seven different rubs, some sweeter, some spicier, and some salt and sugar free. Their Mama Bear Rub is a good all purpose barbecue blend, the Baby Bear Rub is a good choice for those who prefer sweet to spicy, and the Smokey Bear Rub promises the right blend of lots of heat with a smoky flavor. There are options for every palate.
While we have several good sauce choices, two of our favorites are the Hak's barbecue sauce and Portland based Ooga Booga Barbecue Sauce. Hak's sauces take their influence from around the world. We carry Thai Chili Tamarind, a fusion of Mediterranean and Asian flavors, Habanero Pineapple, a Latin inspired sauce with a lot of heat and the sweetness of pineapple, and Chipotle Bourbon, a traditional American sauce with a balance of spicy and sweet. Ooga Booga sauces are the thick, tomato based Kansas City style sauce that comes in Mild, N' Between and Wild flavors. Whatever your barbecue preference, grilling offers a variety of flavor options that compliment all that summer has to offer.
Wednesday, 10 June 2015 Summertime Refreshment: Agua Fresca
Image by Augustus Binu, from Wikipedia (Creative Commons license) The fruit of summer is coming in early this year. We have fresh berries, nectarines and melon filling up our produce department. We just got a shipment of that summertime favorite, watermelon.After the first initial feast on summer fruit one might wonder if there are other ways to enjoy summer yummyness. Look no further than Agua Fresca. This refreshing drink is available throughout Latin America and the Caribbean. Agua Fresca is one of those simple combinations that allows sweet juicy fresh fruit to show itself off. Any kind of fruit can be used, including strawberries, nectarines, mangos and any kind of melon. The key is to strain all of the pulp out of the drink so that what remains is a clear liquid.
The flavor of the fruit with the slight tartness of lime and sweetness of sugar is an easy summer refresher. Agua Fresca and a shade tree make for a perfect afternoon.
4 cups diced, peeled ripe watermelon or cantaloupe
3 cups water
2 to 3 teaspoons fresh lime juice
1 tablespoon sugar
Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.
Tuesday, 2 June 2015 Havurah Chickens in the Meat Department
(Image from the Havurah Farm Facebook page)
As you know, we love the food that is grown and produced close to home, and our selection of local deliciousness is ever growing. We are now pleased to offer Havurah Chickens, from the Havurah Farm in Springfield.
The chickens from Havurah Farms are pasture raised. This means that they get much of their nutrition from the bugs and worms that they find in the grass. It also means that they get lots of time and room in the grass to live the kind of life that a chicken can enjoy. What feed these chickens are given is not genetically modified.
The combination of a good standard of living, with good nutrition, and freshness results in a delicious bird. When meat is this fresh, it's the perfect opportunity to let its flavor shine through. This recipe from Ina Garten would make a perfect spring meal.
We are selling Havurah whole birds, but, as always, our Meat Department is happy to cut them however you would like. If you want a chicken but need some good cooking ideas, the Meat Department is full of great suggestions.
Wednesday, 27 May 2015 Produce Bounty
Spring has sprung here in the Willamette Valley, and our produce department is filling up with summer bounty. We have starts from Hayhurst Farms ready to be planted. We are carrying zucchini, peppers, tomatoes, chard, basil and tomatillos. The starts are $3.29 for a six pack or $1.99 for a four-inch pot.
For those looking for more immediate gratification, rumor has it that a new delivery of Groundwork Organics' loganberries, blackberries and raspberries has arrived, along with the local strawberries.
While all of these berries are delicious eaten out of hand, it never hurts to experiment with them in other ways. Smitten Kitchen posted this beautiful and simple strawberry summer cake last week.
There are many recipes that pair blackberries and salmon, which is a perfect combination here in Oregon. Here's an example from Food Network.
Any way that you enjoy them, local berries are by far the most delicious, and they don't stick around long.
Thursday, 21 May 2015 Body Care Sale on through May 26
The Annual Capella Market Body Care Sale is happening now! This sale is a great opportunity to stock up on your favorite soaps, skin care products, shampoos and conditioners along with toothpaste, lip balm and all bulk body care products.
It's also a chance to stock up on that Oregon summertime staple, Tecnu. For those of us that like to get outdoors in summer months, this is a great product to have on hand. After an afternoon in the woods, a shower with Tecnu is likely to keep a poison ivy reaction at bay.
With Father's Day coming this would be a great time to buy dad some Camamu Bay Rhum Shaving soap and a shaving brush. There are also some fantastic baby gifts including the Weleda calendula baby starter kit
Topicin and Arnicare are included in the sale as well. These products are an excellent topical pain reliever for bruises and muscle soreness.
Come see all that our Body Care has to offer, and take 20% off until May 26th.
Tuesday, 12 May 2015 Food Fair 2015
The eleventh annual Capella Market Food Fair is happening Friday, May 15, and Saturday, May 16. This benefit for Willamette Valley Sustainable Foods Alliance is absolutely packed with delicious Willamette Valley grown and processed food and drinks. We are raffling off a large garden cart with inflatable tires and a removable back panel.
Raffle Prize: Large Garden Cart
Tickets are one dollar, and the drawing will be held on Saturday, May 16th. In addition, we'll have a barbecue on Saturday from noon to three where we will sell an all beef hot dog (gluten and GMO free), chips and a soda for three dollars or two for five dollars. All proceeds from the raffle and the barbecue will go to WVSFA.
Here's the demo schedule:
Friday, May 15th
12-2 Wildtime Foods, Hummingbird Wholesale, Viking Braggot Co., Organically Grown Co. Vegetable Barbecue
1-4 Nancy's Yogurt, Singing Dog Vanilla, Hideaway Bakery Ravioli
2-5 Glorybee Foods
3-6 Toby's/Genesis, Nectar Creek Mead Company
4-6 McKenzie River Brewing, De Casa Salsa, Coconut Bliss, Pure Peppers, Premrose Edibles
Saturday, May 16th
12-2 Mountain Rose Herbs, Wandering Goat Coffee Co.
12-3 Casablanca, La Cafe Maison, Red Wagon Creamery, Sweet Creek Foods, Ninkasi Brewing, Capella Market Barbecue
1-3 Doug's Nuts
2-5 La Salsa
3-5 Fern's Edge Goat Cheese, Planktown Brewing, Oakshire Brewing
4-6 Season Cellars wine tasting
It's going to be a great time, hope to see you there!
Wednesday, 29 April 2015 Willamette Valley Sustainable Foods Alliance
The Willamette Valley is home to many farms, orchards, and fine food producers. Those of us who live here know it, and the Willamette Valley Sustainable Foods Alliance exists to support, expand and spread the word far and wide about the good food groove happening in our area.
WVSFA's goals are wide reaching. They work with the City of Eugene and with Lane County on issues affecting natural food businesses in our area. The members work to support each other and nurture new natural foods businesses, helping them source local materials. WVSFA works to educate the community about the benefit of natural and organic foods and of buying locally.
WVSFA members are, in many cases, the brands that you know and love. Toby's Tofu Spread, Nancy's Yogurt, Cafe Mam, and Coconut Bliss are just a few of the many members working to put the Willamette Valley food scene on the map.
Raffle Prize: Large Garden Cart
On May 15th and 16th we will celebrate the local food scene with the Capella Market Food Fair. Over the years we have turned this into a benefit for WVSFA. This year we are raffling a large garden cart (with inflatable tires and removable back panel) to benefit this fine organization. Raffle tickets are $1 each and on sale now! We'll have many WVSFA members along with other fantastic vendors demoing their products.
On Saturday the 16th our meat department will hold a barbecue in our parking lot, with the proceeds benefitting WVSFA. You'll be able to get a hot dog, chips and a soda for three dollars. Tasting great food and beer for a good cause? It doesn't get much better.
Tuesday, 21 April 2015 Bulk Sale, Week 2
Our Bulk Foods Sale continues this week, with 15% off everything in our Bulk Foods Department. In 2012, Portland State University conducted a study on behalf of the Bulk is Green Council. They found concrete evidence of what many of us have known for a long time. Two of the biggest advantages to buying in bulk are a decreased environmental impact and a significant savings. The PSU study confirmed that, on average, consumers who shopped in bulk for organic items enjoyed an 89% savings over those who did not. Because manufacturers don't have to pay for packaging on bulk items, they are generally significantly cheaper than packaged goods.
In addition, the PSU study found that, if coffee drinking Americans purchased their coffee in bulk for one month, they would save 20 million pounds of foil packaging from the landfill. If Americans purchased all of their almonds by bulk for one month, six million pounds of waste would be saved from landfills.
Another benefit of purchasing in bulk is that customers can get the exact quantity that they need, which saves space in kitchens and usually means fresher ingredients because they are replenished more frequently. In addition, customers might feel free to try new things if they aren't concerned about having large packages of items they didn't like cluttering up the cupboard.
Our sale goes through April 28th. Come save the planet and your money at the same time!
On Earth Day, which is Wednesday, April 22, we'll be giving away a free reusable Capella Market shopping bag to customers who spend $25 or more. Also, Eugene Friends of Trees will be here 4-6pm with information about their neighborhood tree-planting programs.
Wednesday, 15 April 2015 Annual Bulk Food Sale!
Our Annual Bulk Foods sale begins today, April 15th and goes through Tuesday, April 28th. During that time we offer 15% off all bulk foods. Our Bulk Department is full of magical deliciousness, from ready made granolas to dried fruit, pasta and grains, to coffees, teas, nuts and flours. When thinking about recipes that would highlight the advantages of bulk foods, Granola was an automatic go to. Here's Mark Bittman's Granola recipe. Every single item in the main recipe and most of the items in the variations are available in our bulk foods department.
Mark Bittman's Granola
Yield: About 8 cups Time: 30 minutes
6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.
1 cup shredded coconut (optional)
1 teaspoon ground cinnamon, or to taste
1 /2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit
Heat the oven to 350 degrees F. In a bowl, combine the oats, nuts and seeds, the coconut if you're using it, cinnamon, salt, and sweetener. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
Remove the pan from the oven and add the raisins. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
Peanut Butter Granola. Any nut butter or tahini will work nicely here; toss in some chocolate chips if you like very sweet granola: Add one half cup peanut butter and mix with the half cup honey or maple syrup until blended. Proceed with the recipe; stir the granola every few minutes while it's baking to prevent the peanut butter from burning.
Spiced Granola. Add another teaspoon ground cinnamon, 1 teaspoon ground ginger, half teaspoon each ground anise and cardamom, quarter teaspoon each freshly grated nutmeg and ground cloves, and 2 teaspoons vanilla extract.
Ginger-Molasses Granola. Crumbled gingersnaps are a great addition to this: Substitute molasses for half of the sweetener and add a 1- to 2-inch piece fresh ginger, grated into the sweetener. Add quarter cup chopped crystallized ginger along with the raisins.
Monday, 30 March 2015 Charoset for Passover
The Jewish festival of Passover begins at Sundown on April 3rd. Among those who observe the holiday, debates rage over traditional foods and whether they are beloved or reviled. Matzoh ball soup, gefilte fish, brisket and chopped liver are all hotly contested for being delicious or gross. One Passover food that appears to be less controversial is Charoset.
This mixture of fruit and nuts comes in a few different forms, depending on whether the recipe is from Eastern European (Ashkenazi) or Middle Eastern (Sephardi) Jews. Sephardi Charoset is made with dates, raisins, almonds, pistachios and walnuts. It is sweetened with sweet red wine and honey or date syrup. Ashkenazi Charoset is made with apples and walnuts, cinnamon and sweet wine. The disparity between these two versions makes sense when you consider that different parts of the world had different ingredients available.
On the Seder table, Charoset symbolizes the mortar used by the Jews when enslaved and forced to build in Egypt. When paired with other parts of the Passover meal, it can be seen as a symbol of oppression and of hope, with its sweetness balancing the bitterness of slavery.
Here are four different versions of Charoset: www.wikihow.com/Prepare-Charoset
Wednesday, 25 March 2015 Weeknight Dinner
Even though the days are supposed to be getting longer, it really doesn't feel like there's enough time when it's time to make dinner. As we struggle to eat healthier food, we also struggle to find the time in which to do it. There are all kinds of options to speed up meals, from eating out to buying processed foods to expedite home meal prep. We have run across some great quick and healthy meal ideas that bring a healthier home-cooked meal closer to a reality.
Cookbooks are great and we do love them. Food blogs can do a great job at sparking a quick meal, too. I Am A Food Blog is packed with good variety, including this recipe for Sesame Chicken Thighs. This recipe is largely hands off, and will cook in the time that it would take to cook some rice and make a salad.
Smitten Kitchen offers this take on Shakshuka that qualifies as a quick weeknight dinner with ingredients that you might have around the house. Shakshuka is an easy vegetarian dinner that pairs well with pita bread, hummus, and salad.
Dinner: A Love Story offers many great speedy recipes, but this one for Chicken Parmesan Meatballs looked irresistible. Served with a loaf of crusty bread and your favorite vegetable, it should hit a lighter note with the lemon zest and the nutty cheese.
And finally, for the least adventurous eaters, here's a healthier chicken nugget recipe that can be on the table within an hour. Tradition demands that these be served with some kind of potatoes and broccoli.
The world moves quickly, and so, by necessity, do we. To keep up, we need good fuel. Eat hearty.
Wednesday, 18 March 2015 Birthday Recap
We had a nice time on Saturday, celebrating our 10th Birthday. It was great to see so many old and new friends. Thanks to Metropol Bakery and Sweet Life Patisserie for the beautiful and delicious cakes, and thanks to all of you for helping us reach this milestone!
Our musicians, Chris & Joseph
Chocolate Cake by Metropol Bakery
Carrot Cake by Sweet Life Patisserie
Rex (store director) & Mark (owner)
Dottie (our former long-time Demo Lady) with Mark
Tuesday, 10 March 2015 It's Our 10th Birthday (Party on Saturday!)
On Saturday, March 14th, Capella Market will celebrate its 10th birthday! We'll be cutting cake and enjoying live music from 1 to 3 pm. In addition, we'll give away a commemorative 10th Anniversary T-Shirt and a reusable Capella Market handle shopping bag with every $50 purchase (limit 1 shirt per customer).
Our annual Wine Sale will be going on (15% off all wines in stock, while supplies last, no further discount), and there will be tons of free wine tastings, as well as cheese and charcuterie tastings.
Also, we'll be drawing the winners of our benefit raffle for McKenzie River Trust. Prizes include an overnight stay at Foris Vineyards, an executive wine tasting at Oregon Wine Lab, a progressive wine tasting at Territorial and Capitello wineries and a gift certificate to Rye. Also balloons. Did we mention the balloons? It's going to be fun. See you Saturday!
A sneak peek at our special commemorative 10th Anniversary T-Shirts, free with a $50 purchase on Saturday, March 14 (limit 1)
Monday, 9 March 2015 Annual Wine Sale!
Our annual Wine Sale happens March 13 & 14 (Friday & Saturday)! We will take 15% off all wines in stock (no further discount) during those two days, and we have a packed tasting schedule. While tastings will go all weekend, we do have some special things planned for Saturday, our 10th Birthday! We'll be giving away a commemorative 10th Anniversary T-Shirt and a reusable Capella Market handle shopping bag with a purchase of $50 or more (limit: 1 shirt), and we'll have birthday cakes and live music from 1 to 3 pm. Birthday and Wine Sale: the perfect pairing!
Friday, March 13
12-2 pm: Stanton Vineyards
2-4 pm: Sweet Cheeks
2-4 pm: Fractal Cellars
2-4 pm: Cheese & Charcuterie
3-6 pm: Foris Vineyards
4-6 pm: Mazama Brewing
4-6 pm: Vinum
4-6 pm: William Rose
Saturday, March 14
1-3 pm: Cakes and Live Music
2-4 pm: Cheese & Charcuterie
2-4 pm: Chateau Ste. Michelle
4-6 pm: Mitchell Wines
4-6 pm: Chateau Lorane
4-6 pm: Young's Market--Italian wines
Monday, 2 March 2015 Comparing Apples to Apples
This fall Oregonians almost passed a measure that would have required the labeling of all genetically modified food. The final outcome was within 900 votes, and a tremendous amount of money flooded into our state from all over the country. While GMO labeling didn't pass here in Oregon, the amount of money spent on the campaign and the closeness of the vote indicate that genetically modified foods and their labeling is an important issue to both sides.
This is the climate in which the FDA gave approval to the first genetically modified apple this year. The Arctic apple has been approved for two different varieties, a Golden Delicious and a Granny Smith. What is the quality that was so important that it had to have scientific help to make it happen? The answer might surprise you. The Arctic apples have been engineered to not turn brown. When browsing the Arctic Apple website, it's clear that apple browning is a far more serious issue than you might have realized. It seems that, rather than cutting off the thin slice of exposed brown area, or sprinkling sliced apples with a little lemon juice, brown apples get thrown away. Okanagan Specialty Fruits, a small laboratory in British Columbia, appears to feel certain that a non-browning apple will lead to less obesity, less trash in the landfill, and overall improved health simply by addressing the browning issue.
What is more startling than the idea that browning is a major problem leading to less apple consumption is that there is already a naturally occurring variety of apple that resists browning naturally. The Opal apple was discovered in 1999 in Europe. This cross between a Golden Delicious and a Topaz apple naturally resists browning. This claim seemed so amazing to us that we tried it ourselves, and indeed, even after eight hours, the Opal apple slice had not browned (see photo below). The Opal has the sweet flavor that one would expect, along with a soft texture. It's a very good apple.
Opal apple after 8 hours in open air
To Okanagan's credit, they intend to label all Arctic apples as GMO when they come to market in 2017. The intriguing question is, if this company is smart enough to engineer an apple to not brown, which of the world's real problems could they have solved?
Monday, 24 February 2015 Benefit Raffle for McKenzie River Trust
In our part of the Willamette Valley, the McKenzie River rules. We drink McKenzie River water, and many of us turn to that area when we want to get out into nature. For the last 26 years, the McKenzie River Trust has taken on the role of "protecting and caring for special lands and the rivers that run through them in Western Oregon." We are excited about this mission, and in support of it, we have put together a benefit raffle with a number of truly exceptional prizes.
One of the prizes is an overnight stay at Foris Vineyards in Cave Junction. Foris has been a family owned vineyard in the Illinois Valley of Southern Oregon since 1974. They have a diverse offering, including Pinot Noir, Riesling, Chardonnay, Pinot Gris, Gewurztraminer and Cabernet. At Foris, winemaker Bryan Wilson focuses on high quality fruit and works hard to make sure that the end result allows the qualities of the grape to shine through.
It's clear that the growing of grapes is as much of a passion for Foris as the processing of those grapes. The vineyard section of their website is a mini lesson in what soils each grape needs to thrive. It's this passion for all parts of the process that makes Foris an excellent example of Oregon wine. The wine industry here is young, and was created in the '70s and '80s by people who studied wine because of their love for and fascination with the art and science of winemaking.
Raffle tickets are on sale now. They are $1.00 each and you must be 21 or older to enter. We'll be drawing prizes on March 13 and 14 during our annual Wine Sale and 10th birthday celebration.
Monday, 16 February 2015 Salt, Salt & Salt!
Over the last few years much has been written about salt and its many and varied varieties. Upon counting we had thirty different options. From pink Himalayan salt to Celtic sea salt to salt blended with herbs, we have the perfect salt for any application.
One of the most significant differences between table salt, kosher salt and specialty salts is texture. Table salt has a small grain, which means that you would get a larger amount of salt in each teaspoon used. Table salt does usually include iodine, which many cooks feel gives off a bitter flavor. Kosher salt has a larger grain and a flake like shape, which allows it to adhere to meats better. Sea salt and Himalayan pink salt come in a few different grades of coarseness, and are considered to have a mild and mellower flavor.
Bulk Pink Salt
The point where the differences in salt become most relevant is when we consider how it will be used. When baking, table salt blends in with doughs and batters most smoothly. If you are salting dishes in which the salt will dissolve, kosher salt is a good choice. If salting meats to grill or roast, kosher salt, sea salt or Himalayan salt will add both flavor and a crusty texture to the finished dish. When finishing a prepared dish such as vegetables, meats or sides, sea salt or Himalayan Salt will add a pleasing crunch along with a mellow flavor.
Should you wish to try some different options without buying a large quantity, in addition to our packaged options we carry both Himalayan pink salt and gray sea salt in bulk. It's amazing how one ingredient can intensify and amplify a dish. Salt seems like a great place to experiment.
Wednesday, 11 February 2015 Valentine's Day 2015
Our Valentine's Day display is packed with flowers, wine, candles, candy and much more! On Saturday, February 14, our wine department will be having a free wine tasting from 4pm to 6pm, featuring Season Cellars. Also, we are a stop on the 2nd Saturday South Willamette Art Walk. Staff member Kella Hanna-Wayne's poetry is on display in our deli seating area.
Monday, 9 February 2015 Local Food Connection
The Local Food Connection Conference was held at Lane Community College on February 2nd, and for anyone who loves food and calls Lane County home, it was the right place to be. The conference is a way for Oregon Growers and Food Processors to get together with restaurant owners, grocers and other food industry professionals and talk about many things, including how to grow the Willamette Valley as a destination for food growth and production.
Capella Market was asked to send someone to be on a panel discussing "Navigating the Dietary Restrictions Market." This is a subject near and dear to us. The Natural Foods industry is one that has a history of thinking carefully about food. It's not uncommon for a person to consider how and where a product is grown, and what impact it will have on one's body or on the environment. These are important questions that deserve consideration, yet we as a society have less time in which to consider such questions. In an effort to help our customers stay well informed about their food options while respecting time constraints, we began calling out information about products on the shelves. Anything dotted with a blue dot in our store is gluten free. Anything dotted with a green dot is a non GMO product. In our produce department all organics are marked with green signs, and conventional produce is marked with yellow signs. Throughout the store we draw attention to local and regional products. We believe that this work is worth it in order to give customers the information that they need to make informed decisions about what they feed themselves and their families.
Food can be delicious, comforting, and healthy. It can help us to strengthen our bodies, our communities and our minds. The best way to enjoy food to its fullest potential is to have all of the information that we need close at hand. Knowledge is power, and it can be delicious.
Thursday, 4 February 2015 KLCC Microbrew Festival
It's time again for the KLCC Microbrew Festival! Capella Market has long been a proud sponsor. This long standing event and benefit for KLCC hosts 75 brewers, music, a collaboration brew and a homebrewer's competition. With so much going on, it might be a little hard to focus. Our Beer and wine manager offers this short list of breweries that shouldn't be missed.
Ecliptic Brewing- This Portland brewery is the project of John Harris, the creator the Deschutes Mirror Pond, Black Butte Porter, Jubelale and Obsidian Stout. He spent 20 years at Full Sail creating the brewmaster's reserve line. With this kind of history, it's clear that Ecliptic Brewing knows how to bring it. We carry both their Filament Winter IPA (malty and with a honey like flavor) and their Spica Hefepils (herbal hop character, unfiltered, with a nice spicy finish).
Sunriver Brewing- Sunriver Brewing uses pure water from the base of Mt. Bachelor to craft some fine Northwest beers. Their brewmaster Brett Thomas has won both a silver and a bronze medal at the North American Beet Awards and consecutive gold medals at the Great American Beer Festival. We carry their Vicious Mosquito IPA (You like hops? This beer's got 'em.) and their seasonal, Shred Head Winter Ale (a warming winter ale using British and American hops and brown sugar.).
Mazama Brewing-This family owned Corvallis brewery shares their love of Historical brewing styles and Belgian ales through their selection. We carry Hop Eruption IPA, a heavily hopped Northwestern IPA, and two seasonals. Mazamanator is a doppelbock, which features a bit sweet toasty malt flavors and a roasty finish with a touch of Noble hops. White Wedding is a combination of two styles, a Belgian Wit and a Northwest IPA. This beer is light in color and body, with citrusy and spicy accents.
Plank town Brewing Company-Our neighbors over at Plank Town know their stuff. We have had the pleasure of drinking brewmaster Steve van Rossem's beer over the years at High Street, West Brother's and Block 15. We are proud to carry their Blue Pool Pilsner, a Bohemian Pilsner brewed with traditional Saaz hops. This malty beer still offers a crisp and refreshing quality with a spicy finish. We also carry the gutsy Riptooth IPA. This hoppy, malty IPA is not for the lilly livered. Drink it with gusto!
August 28 (Friday, 4-6pm): No beer tasting today.
August 29 (Saturday, 12-3pm): SCIENCE FACTORY BENEFIT Ice Cream Social and Burley Stroller raffle drawing.
August 29 (Saturday, 4-6pm): Free wine tasting, featuring D'Vine Wines.
September 4 (Friday, 4-6pm): Free beer tasting, featuring No-Li Brewing; free wine tasting featuring Estelle/OBM Distributing.
September 5 (Saturday, 4-6pm): Free wine tasting.
September 11 (Friday, 4-6pm): Free wine tasting, featuring Casa Bruno Distributors.
September 12 (Saturday, 4-6pm): Free wine tasting, featuring Sweet Cheeks.
September 18 (Friday, 4-6pm): Free beer tasting (house pour), featuring Hopworks Organic Beer.
September 19 (Saturday, 11-noon): Gluten Free Talk at Tsunami Books (2585 Willamette) by our nutritionist Francie Killian (free admission).
September 19 (Saturday, 12-3pm): GLUTEN FREE FAIR.
September 19 (Saturday, 12-3pm): Free tasting, featuring gluten free beer.
September 19 (Saturday, 4-6pm): Free wine tasting, featuring Galaxy Wine Company.
September 25 (Friday, 4-6pm): Free beer tasting, featuring GoodLife Brewing.
September 26 (Saturday, 4-6pm): No tasting today.
October 2 (Friday, 4-6pm): Free hard cider tasting, featuring 2 Towns.
October 3 (Saturday, 4-6pm): Free wine tasting, featuring Cuckoo's Nest.
October 9 (Friday, 4-6pm): Free beer tasting.
October 10 (Saturday, 4-6pm): Free wine tasting.
October 16 (Friday, 4-6pm): Free beer tasting, featuring Cascade Lakes Brewing.
October 17 (Saturday, 4-6pm): Free wine tasting.
October 24 (Saturday, 4-6pm): Free wine tasting, featuring Agate Ridge.