Great Health Tip of the Day: Love Your Garden

April 25, 2012

If you have a lawn or garden, you know all of the work that goes into readying and maintaining a beautiful lot this time of year.  Whether you love spending time mowing, pruning, weeding and digging, or just tolerate it, there is good news!  Time spent on your lawn and garden is actually a great way to get some exercise.  The chart below shows how many calories you burn during 30 minutes of the listed activity, based on your weight.  So if weeding seems like an endless battle this summer, at least you can burn around 300 calories each hour!

Is soy really gluten free?

April 25, 2012
Dave for Gluten Free

Dave, Gluten Free Advocate

A new study, Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study, has raised some uncomfortable questions about our gluten free labeling standards in the United States. Let me clarify by saying that soy beans do not naturally contain gluten, but soy beans are commonly grown in rotation with wheat crops. This means that the farmers who grow them use the same fields for both wheat and soy, as well as the same equipment to harvest, process and transport them.

In the study by Tricia Thompson, MS, RD, Anne Roland Lee, MSEd, RD, LD and Thomas Grace, they tried to assess the potential for gluten contamination in single ingredient grains, seeds, and flours considered inherently gluten free but not labeled as “gluten free”. They found that 32% of the samples tested contained more than 20ppm (parts per million) of gluten, with the worst offender containing 2,925ppm. Fifty-nine percent of the products tested did contain less than 5ppm, which is considered safe for celiac sufferers. In fact, anything less than 20ppm is considered to be safe.

So, are you wondering where do we go from here? Under the current FDA labeling proposal, any manufacturer who does not test their products for gluten but chooses to label their product as gluten free must state that all foods of that type are gluten free. But, this study has found that the statement is false and could be leading people to unknowingly consume gluten from foods that they thought were safe.

The only advice I have is to buy as many products as possible with the “Certified Gluten Free” label. That way you know that product has been tested and is considered to be safe for people with celiacs.

An Outstanding 18th Year!

April 24, 2012

This morning we celebrated one of our favorite days of the year! We were thrilled and honored to present Special Olympics Utah with a check that represented contributions from our caring customers, support from our vendors, and hard work by many Harmons associates. For 18 years Harmons has dedicated March Frozen Food month as a time to formally partner with Special Olympics Utah to raise awareness and funds. This year’s fundraising total topped $222,650! Customer donations alone, through icon and root beer float purchases, totaled $131,860.

Doreen with young Bob, Jamie, Randy and Special Olympic athletes - 1970

This morning’s presentation was about much more than a number on a check. It was about making a substantial impact on the lives of our family, friends, and neighbors in Utah with intellectual disabilities. The events and essential services provided by Special Olympics Utah have a reach far beyond sport participation. A teary-eyed Doreen Harmon shared her connection and involvement with young Special Olympics athletes going all the way back to when Bob and Randy were just children. She talked about the importance of valuing the lives and efforts of these amazing athletes, or as she says, ” . . . special angels who are here to teach us how to live and love life.”

 

Harmons Draper cashier Diana shares her connection to Special Olympics Utah

The personal connections to Special Olympics Utah does not end with the Harmon family. The Harmons family of associates carries on the strong commitment of helping Special Olympics Utah and more than 2,200 athletes. There are many associates throughout the company who are also great Special Olympics athletes. Along with presenting the organization with the fundraising total, we honored associates who exemplified passion for the promotion. Harmons South Jordan’s grocery manager, Fransisco, was recognized for overall store promotion and support of the month’s events. Diana, a cashier at Harmons Draper, was recognized for bringing in the most support from customers in the form of icon sales. Diana expressed her thanks to our vendors and customers and beamed with pride as she spoke about her niece who is a Special Olympics Utah athlete.

Thank you to all the great vendors, customers and associates who continue to help us support local organizations like Special Olympics Utah!

“I believe that the measure of a person’s life is the affect they have on others.” ~ Steve Nash
“So, the thought I got out of this quote is that we can sell a ton of groceries and we can be very successful at it, but at the end of the day it is the moments of giving and the lives we affect that we will remember and that truly matters in life.” ~ Michael Arbuckle, Harmons Grocery Sales Director. Shared at the check presentation from Harmons to Special Olympics Utah

Recipe Ready Turkey: Pesto Turkey Tenderloin

April 24, 2012

Pesto Turkey Tenderloin                 

Chef Evan – Harmons Bangerter Crossing
Serves 4

1 1/2 – 2       pounds Harmons Recipe Ready Turkey tenderloins
1/4                cup pine nuts
1/3                cup walnuts
2                   tablespoons garlic, chopped
5                   cups fresh basil leaves
1                   teaspoon salt
1                   teaspoon black pepper
1 1/2            cups olive oil
1                  cup freshly grated parmesan

Place the pine nuts, walnuts, and garlic in a food processor.  Pulse the mixture around ten times.  Add the basil, salt, and pepper. Place the food processor on low and slowly add the oil.  Add the cheese and mix to combine.  In a bowl, add the pesto to the turkey.  Let sit for thirty minutes so the flavors can meld.  Place the turkey tenderloins on a hot grill and season with salt and pepper.  Cook until the internal temperature is 165 degrees.

CLICK HERE for a printable version

Recipe Ready Turkey: Yellow Curry Turkey Stir Fry

April 23, 2012

Yellow Curry Turkey Stir Fry

Chef Al – Harmons City Creek

1           Lb of Harmons Recipe Ready Stir Fry Turkey
1           Tbsp Fresh Ginger, grated
2           Tbsp Low Sodium Soy Sauce
1/2       Tbsp “Sambal” Garlic Chili Paste
1           Tbsp Yellow Curry Paste
2          Tbsp Vegetable Oil
1/2       Onion, sliced
1           Red Bell Pepper, juliened
1           Yellow Squash, halved and sliced 1/4 inch thick
1          Celery Stick, sliced 1/4 inch thick

In a bowl, mix ginger, soy sauce, sambal, and curry paste. Add the chicken and allow to marinate for 20 minutes. Heat up a wok over high heat. Once hot add the oil and then the chicken. Stir fry chicken until half cooked, add the veggies and cook until chicken is fully cooked. 1/2 Cup Coconut milk can be added if sauce is desired. Serve over steam rice.

CLICK HERE for a printable version

Recipe Ready Turkey: Turkey Paella

April 22, 2012

Turkey Paella

Chef Bob – Harmons Station Park
Serves 6

1               pound  Harmons Recipe Ready Turkey Tenders — Cut in half horizontally if large
3               cups  basmati rice — cooked
5               tablespoons  olive oil
3               each  ears of corn — roasted and cut off the cob
1                each  onion — diced 1/2″
4               each  carrot — diced 1/4 ”
3               cloves  garlic — minced
1/2           teaspoon  saffron threads
1               each  red bell pepper — diced 1/2″
1               each  green bell pepper — diced 1/2″
1               each  yellow squash — diced 1/4″
1/3           cup  parsley — chopped
1/2           cup  green peas
1               cup  artichoke hearts
4              cups  chicken broth
1               can  diced tomatoes — diced 1/2″
Tamari soy sauce — to taste
Real Salt and freshly ground black pepper — to taste

In a large saute pan, brown the tenders in the oil, about 6 minutes. Add the corn, onion, carrot, garlic, bell peppers, and squash and cook over medium high heat until they soften. Add the chicken broth and bring to a boil. Reduce to a simmer for about 5 minutes. Add remaining ingredients, including the cooked rice, and simmer 5 more minutes.

CLICK HERE for a printable version

Happy Earth Day!

April 22, 2012

What are you doing to celebrate Earth Day?

One Earth Day tradition at Harmons is to cut out the use of plastic bags for the day. Today all stores will offer only paper or reusable bags instead of plastic. Harmons City Creek and Emigration Market already do this on a daily basis. At other stores, our great customers continue to have a tremendous impact on decreasing the use of disposable bags by consistently bringing in reusable bags. Thank  you!

Have you noticed the waste diversion chart in your favorite Harmons store? Look for a chart posted in your store that shows how that location is doing with diverting waste from the landfill through programs like commingle recycling and composting.

Recipe Ready Turkey: Turkey Osso Buco

April 21, 2012

Turkey Osso Buco

Chef Evan – Harmons Bangerter Crossing
Serves 4

4          1 pound Harmons Recipe Ready turkey legs (lower 2 inches cut off)
3          cups chicken stock, low sodium
2          onions, diced
3          carrots, diced
3          stalks celery, diced
2          cloves garlic, minced
2          tablespoons tomato paste
1           cup dry red wine
4          tablespoons oil, divided
1/4      cup flour
4         sprigs rosemary
2         bay leafs
Salt and pepper

Season the turkey with the salt and pepper and coat evenly with the flour.  Warm a large sauté pan over high heat. Add the olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides. Remove the turkey from the pan.  Warm another sauté pan and add the remaining 2 tablespoons of oil to the pan. Once the oil is hot, add the onions, carrots, celery, and tomato paste to the pan and sauté.  Cook until the veggies have a nice brown color.  Add the garlic to the pan and sauté for another minute.  Deglaze the pan with the red wine. Reduce the wine by half in the pan. Stir the stock into the pan and add the bay leaves and rosemary. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours.

Serve with creamy polenta and grilled vegetables.

CLICK HERE for a printable version

Chef Bob Talks Turkey

April 20, 2012

Chef Bob is excited about our new Recipe Ready Turkey! Here he gives you some suggestions and tips on his favorite ways to prepare different types of turkey.

Great Health Tip of the Day: Know your blood pressure

April 20, 2012

Having high blood pressure is a risk factor for heart disease and stroke.  If it is high, there are actions you can take to lower it, but first you need to check it!

How often should I check it?
At least every 2 years, at least every year after the age of 50

How do I check it?
Your doctor can check it for you or you can stop by a Harmons pharmacy to use the free blood pressure machine.

What if my blood pressure is high?
You will want to talk with your health care professional.  There are many lifestyle changes that will help lower it.  These include reducing your sodium, saturated fat, and total fat intake and increasing your intake of fruits, vegetables, low-fat dairy, which are high in potassium, magnesium, fiber, and calcium. Physical activity will also help.