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 (EBT) WELCOME
Please join us on Saturday, October 29, for our annual Squash Tasting! For those of us who haven't loved squash forever, it can be a little intimidating to buy a large squash and hope that we like it. In the Capella Market tradition of being able to try before you buy, our Deli will prepare a variety of squashes stocked by our Produce department. Because we want you to be able to really taste each squash, the preparation is simple, just salt and pepper. We are hoping to taste six or so varieties, including some of the biggest ones that we carry. If you have ever been curious about Blue Ballet, Curry, Hubbard, and others, come check it out. We'll be sampling beginning at noon, and likely wrapping up around 3pm.
Thursday, 6 October 2016 Bounty of Apples!
It's Fall here at Capella Market. You can tell by the Halloween candy on display, the increased activity around our Vitamin C displays, and by the bounty of apples in our Produce Department. As of this morning there were seventeen varieties of apples packing displays throughout produce, each more beautiful and aromatic than the last. From that workhorse of baking, the Granny Smith, to the exotic Pink Pearl with its striking pink flesh, we have an apple for every taste and application.
While many varieties are excellent eaten out of hand, Dorie Greenspan has developed a simple and delicious cake that allows baking apples to shine through.
For a less dessert-like but still delicious option, homemade applesauce fits the bill. In this hands-off recipe from Ina Garten, using a variety of apples gives great depth of flavor.
To sample the widest variety of apples, please join us for our annual Apple Fest on October 15th, Saturday, noon-4pm. (And don't forget: we're drawing the winner of our Vitamix 5300 raffle at 4pm--all proceeds to Parenting Now!)
We'll be rotating through varieties during apple season. Come in and check out our selection!
Thursday, 15 September 2016 Gluten Free Fair, Gluten Free Lecture, and Annual Supplement Sale
Our annual Gluten Free Fair is coming up on Saturday, September 24....
From 11am to Noon, just a half-block south at Tsunami Books (2585 Willamette), our clinical nutritionist and metabolic health specialist Francie Killian, M.S., will present "Why You May Be Better Off Without Gluten." Learn how gluten can promote inflammation and lead to obesity, food addictions, digestive problems, autoimmune disease and other illnesses. What can a healthy gluten free diet look like? What is the difference between an allergy and intolerance? How can gluten initiate "leaky gut," and why is it considered among many health experts to be the biggest dietary gateway to disease?
Noon-4pm: Back at the store, we'll be serving up tasty samples of gluten free foods, and several of our favorite gluten free food makers will be here giving demos and answering your questions.
ANNUAL SUPPLEMENTS SALE: September 14-27. During this sale, we are offering 20% off all supplements department products in stock (while supplies last, no further discount).
Wednesday, 14 September 2016 Benefit Raffle!
Our final raffle of the year is upon us. This time we're offering a Vitamix 5300 as the grand prize. Buy $1 tickets for a chances to win it! All proceeds will benefit Parenting Now! (formerly Birth To Three). "Parenting Now! provides parenting education and support to families with young children. We fulfill our mission through direct service to families and sales of curricula and material to parenting educators" (parentingnow.org). Buy as many tickets as you want, to increase your chances! The winner will be drawn on Saturday, October 15, during our Apple Fest.
Wednesday, 24 August 2016 No Cook/Low Cook Summer Dinners
Welcome to the dog days of summer, where kitchens are hot without the help of ovens and stoves. No matter how hot, dinner still has to be served, and the good news is that there are many delicious no heat or low heat options. The other bit of good news is that summer heat gives us the gifts of corn, tomatoes, watermelon, peaches and many other delicious ingredients. Here are some good options for cool meals when it's too hot to think about indoor heat.
We have beautiful corn in our produce department from Me and Moore farm. This recipe from Mark Bittman requires no cooking and delivers some delicious summer flavors. Corn paired with fresh mint and tomatoes, along with greek feta from our cheese department makes an excellent light summer meal.
Smitten Kitchen has a recipe that involves just a small amount of grilling but delivers a more substantial meal. This recipe for cold rice noodles with lime peanut chicken relies on some core Asian ingredients to give it a flavor punch with minimal cooking.
Last but not least, the beautiful simplicity of Caprese salad is a great way to celebrate summer's flavors while beating the heat. This simple recipe relies on beautiful ripe tomatoes sliced about a quarter inch thick. Put a slice of fresh mozzarella on top of each slice of tomato. Slice up fresh basil and sprinkle over the top, then drizzle with a good olive oil and, if you like, some balsamic vinegar. When served with a loaf of Ciabatta bread and a fruit salad, there is nothing better.
If the thought of even walking into the kitchen is too much, remember that the Capella Market deli offers a wide selection of delicious sandwiches and other prepared foods to help you beat the heat. Hot and hungry? We can help!
Wednesday, 17 August 2016 Saturday, Aug. 20: Benefit Ice Cream Social and Raffle Drawing!
Our Yuba Boda Boda cargo bike raffle culminates in a drawing this Saturday, August 20th. Tickets are still available here at Capella Market, at Arriving By Bike and online at https://www.eventbrite.com/e/eugene-civic-alliance-bike-raffle-tickets-26356140927?ref=ebtn .
Because it's August, and we love ice cream, and we also love a good party, we'll be having the drawing at the end of an ice cream social. Our friends at Coconut Bliss and Lochmead have donated some frozen deliciousness and we'll be selling scoops and floats to benefit Eugene Civic Alliance. Scoops will be $2.00, and we'll be making floats with root beer or Hansen's soda for $3.00. In addition, our Meat Department will be giving samples of house made Bratwurst.
Eugene Civic Alliance will be here, we'll be cooling down with scoops and floats from 1pm to 4pm, and we'll have the drawing at 4pm. Saturday will be a scorcher. Why not come cool down with some ice cream for a great cause?
Friday, 22 July 2016 Benefit Raffle for Eugene Civic Alliance
When we think about causes that Capella Market likes to support, we often choose endeavors that highlight health, community, and getting outside. With these priorities guiding us, finding a way to support the mission of the Eugene Civic Alliance seemed like a slam dunk.
We are working with our neighbors at Arriving By Bike to raffle off a beautiful Yuba Boda Boda cargo bike to benefit the Eugene Civic Alliance. Tickets are one for $5.00 or eight for $20.00. The bike is on display near the front end of our store, and it is stunning. Tickets for the raffle can be purchased here at Capella Market, at Arriving By Bike, and through the Eugene Civic Alliance website. The drawing will be held here at Capella on Saturday, August 20th. The Boda Boda is valued at $1,600.00. For specs on the bike, take a look here: http://yubabikes.com/boda-boda/boda-boda-v3
The Alliance is comprised of Kidsports, Lane United Football Club and community members who support their shared vision. Once completed, the Civic space will house the Kidsports field house and operations, and a beautiful turf field on which Lane United and other local teams can play. The field house will feature mulit use courts for basketball, volleyball, pickleball, badminton and Futsal. The field will be used by Lane United, Kidsports, and likely other local sports organizations as well. A facility of this size will allow Eugene to host tournaments that are now being held in other towns. For information on the Eugene Civic Alliance, look here: http://www.eugenecivicalliance.org/
Thursday, 14 July 2016 Beer Sale and Benefit Lunch
Our annual Beer Sale is almost here! On Friday, July 15th and Saturday, July 16th we will offer a 20% discount on all beers, meads and ciders. During those two days we will have many beer samples from your favorite local breweries and food samples from some great local vendors. In addition, on Saturday we will be selling a plate lunch to benefit our friends at Cascades Raptor Center.
The lunch will consist of a house-made pulled pork or turkey sandwich, North Carolina Coleslaw, and a soda for $4.00. We'll also be offering scoops of either chocolate or vanilla ice cream for $2.00. All proceeds will go to Cascades Raptor Center. The Raptor Center will be here with some activities and information about their program. As if all of that weren't enough, here's the tasting schedule for the sale:
12:00 p.m. Nectar Creek Mead Co., 2 Towns Cider Co., Wandering Aengus Cider
1:00 p.m. Gilgamesh Brewing
2:00 p.m. Oakshire Brewing, La Salsa
4:00 p.m. Mazama Brewery, Sierra Nevada, Alma Foods, Ninkasi Brewing
12:00 Mazama Brewery, Cascade Raptor Center, Wildcraft Ciderworks, Hop Valley Brewery, Capella Market Barbecue
2:00 Sunriver Brewery
3:00 Nectar Creek Mead Co., 2 Towns Cider Co., Ecliptic Brewing
The sale runs from 8:00 a.m. on Friday, July 15th, to 10:00 p.m. on Saturday, July 16th.
Thursday, 16 June 2016 It's Berry Season!
Driving along the Willamette Valley's roads it used to be grass fields as far as the eye could see. If you are paying attention, you'll notice that times have changed. From highway 99 to I-5, it's easy to pick out fields full of food. The farmers of the Willamette Valley are turning more of their land over to many food crops including hazelnuts (or filberts, as native Oregonians call them), and berries of all kinds. One of the crops that has proven to be a hit is the magical blueberry.
It's an accepted truth that blueberries are delicious, whether eaten out of hand, baked into a muffin, or sprinkled over morning oatmeal. It's also an accepted truth that blueberries are a nutritional powerhouse. A one cup serving of blueberries contains just 80 calories, but holds 25% of our daily requirement of Vitamin C. In addition, blueberries are rich in manganese, which helps our bodies convert carbohydrates, fats and proteins into energy. Blueberries are rich in fiber, which is healthy for the heart and lowers cholesterol (the source of this information is www.blueberrycouncil.org).
With so many excellent reasons to eat blueberries, we can't leave you without a beautiful pie recipe to help you enjoy everything that these berries have to order.
Thursday, 26 May 2016 Stone Fruit in our Product Department
Citrus season has wound down and berry season has yet to get into full swing, but our produce department is in no way lacking fruit to tempt your tastebuds. It's the time of year when stone fruit, or drupes, are plentiful and delicious.
We have peaches, nectarines, plums, mangoes, and cherries filling up our produce bins. A favorite in recent years has been the pluot, which is 25% apricot and 75% plum, which adds up to 100 percent delicious juiciness. All of these fruits are wonderful eaten out of hand, but if you feel inclined to experiment, the ever helpful Mark Bittman came up with some great ideas that work for all of them.
Monday, 9 May 2016 Food Fair, May 13-14
We love our local food scene all year around here at Capella Market, but we don't really shout about it most of the time. Our annual Food Fair is our big chance to make a lot of fuss over our local food and beverage vendors, and there are a lot of them.
Whether you are looking for ice cream (dairy or non dairy), salsa, yogurt, beer or coffee, there is an excellent locally produced choice for you. On Friday, May 13th, and Saturday, May 14th, we will be hosting a sampling of deliciousness from many of our local vendors. Organically Grown Company will be here on Friday to grill a selection of vegetables, and on Saturday, our own meat department will be grilling all-beef hot dogs and selling them with chips and a soda for $3.00 each. All proceeds will go to our friends at Willamette Valley Sustainable Foods Alliance.
Our raffle of the Kitchenaid Pro 600 mixer ($1 tickets on sale now!) will culminate with a drawing on Saturday in the late afternoon. Join us to celebrate all of the goodness that the Willamette Valley food and beverage scene has to offer!
Friday May 13th
12-2 La Salsa, Hummingbird Wholesale
12-3 Wandering Goat, OGC Veggie Barbecue
12-4 Nancy's, Singing Dog Vanilla
2-4 Capella Market Cheese Demo (Caleb!), DeCasa Salsa, Sweet Creek, Grizzlies Granola
4-6 Coconut Bliss, Pure Peppers, Nectar Creek Mead, Mom's Pies, Ninkasi
Saturday, May 14th
12-2 Tradewinds Hummus
12-3 Red Wagon Creamery, Blue Lotus Chai, Toby's/Genesis, La Maison shortbread, Oakshire, 2 Towns, Planktown, Capella Market Barbecue (WVSFA will also be in the BBQ tent with an info table)
2-5 Kurzhal Pickles
3-6 Casablanca, Wildcraft Cider, Viking Braggot
Thursday, 28 April 2016 Benefit Raffle for WVSFA!
You may have noticed that we really like food. We get excited about what it tastes like, how it's prepared, and where it comes from. As food nerds, spending time in the kitchen is as much a pleasure as it is a necessity. The right tools can make all the difference in making great meals, and with that in mind, have we got a raffle prize for you!
We are raffling off this KitchenAid Professional 600 Series 6-Quart Bowl Lift Stand Mixer ($500 value). The mixer comes with a metal paddle attachment, a whisk and a dough hook. The glass bowl makes it easy to see your ingredients get incorporated. This tool is ideal for bread dough, cookie dough and cake batter. Whipping egg whites and whipped cream is a breeze. The large capacity of the bowl makes it easy to do a large batch or a double batch of dough.
All raffle proceeds will go to Willamette Valley Sustainable Foods Alliance. Tickets are $1.00 each and on sale now. Our winner will be drawn on Saturday, May 14th, during our annual Food Fair.
Tuesday, 19 April 2016 Allergy Talk at Tsunami Books
Our nutritionist, Francie, will speak on "Mastering Allergies: A Comprehensive Approach" at Tsunami Books (2585 Willamette Street) this Saturday, April 23rd, 1-2pm. Spring has sprung! The sun has been shining, the trees and plants are in full bloom and it feels so good to be outside...until our noses stop up, we start sneezing and our eyes start watering. Welcome to April in the Willamette Valley, an area rich in outdoor beauty and in sources for pollen. Rumors abound that the Calapooia people called the Willamette "the Valley of Sickness" due to the truly wretched allergic reactions that their people had during spring months. For many of us, little is different today. Please join Francie and learn more about allergies and how to live more comfortably with them.
Wednesday, 13 April 2016 Annual Bulk Sale, Earth Day Shopping Bag Giveaway
It's time again for our annual Bulk Foods sale! For two weeks, April 13-26, get 15% off all bulk foods department products (while supplies last, no further discount). We at Capella are passionate about buying foods in bulk. It's a way to get the exact amount you need, to try new things, and in most cases to get the very freshest ingredients. We work with some exceptional locally based suppliers to find the finest grains, dried fruits, nuts, herbs and spices available anywhere. We offer locally roasted coffee and locally made granolas, and bulk honey, soy sauce, syrup and oils.
On Earth Day (Friday, April 22), spend $25 and we'll give a you reusable Capella Market shopping bag!
Friday, 25 March 2016 Autoimmune Talk on Saturday (3/26), Health Screenings on Thursday (3/31)
This Saturday, March 26, our clinical nutritionist Francie Killian, M.S., will be giving a free talk entitled "Auto-Immune Syndromes: Integrative Approaches for Management and Healing." This seminar will be held from 1 to 2 pm at Tsunami Books, 2585 Willamette (just a half-block south of Capella Market). If you have any questions, call us at 541-345-1014 and ask for Natural Health.
Coming up next Thursday, March 31, the medical professionals from Northwest Wellness will be here in the store performing low-cost health screenings, including lab panels and single tests. For information on available tests and any preparation needed (e.g. fasting), please see their in-store flyers or visit their website: www.nwwellness.com.
Wednesday, 2 March 2016 Benefit Raffle for School Garden Project
Last year we had the pleasure of touring the beautiful garden at Willagillespie School. We met John Moriarty, the director of the School Garden Project there and had a tour, which included observing a class of very engaged third graders during their time working in the garden. As we watched, the kids learned about seed collection and carried out some of the tasks needed to take good care of the garden. The sun was shining, the kids were outside in the fresh air enjoying the fruits of their labors, and we fell in love with the School Garden Project all over again.
The School Garden Project serves three of Lane County's school districts, 4J, Bethel and Springfield. Those districts include schools in urban and rural areas. There are around 1,000 students participating in school gardens through this program. Their programs vary from school to school and include a program within school day as well as after school programming.
For some of us, it's hard to imagine a time when we didn't make the connection between fruit and vegetables and the ground. For many children, that connection hasn't happened yet. They know that food comes from the store, but they might not have thought about where it was before it got there. The School Garden Project makes the connections between dirt and food and our bodies concrete in a way that few other lessons could. By working in the garden from preparing ground for planting, to planting seeds, tending plants, and finally harvesting, kids get a sense of what work goes into growing our food. In addition, they get to experience the thrill of being rewarded for hard work. Finally, they are exposed to fruits and vegetables that they might not be eating regularly at home. There are so many wins for the health of our kids, our schools, and our planet, it's hard not to get excited about this wonderful program. For schools that are able to do garden classes through the school day, the School Garden Project provides a lead instructor, program volunteers and gardening and educational materials. Gardening classes often work within science curriculum.
We are raffling off a Vitamix 5200 Blender, an overnight stay at Foris Winery and a gift basket to benefit the School Garden Project. Tickets are one dollar and the drawing will happen on Saturday, March 12th during our annual wine sale. When you support this amazing program, you won't believe all of the beautiful things that will grow.
Thursday, 18 February 2016 Free Lecture: Living with and Managing Diabetes
Capella Market's Healthy Living Seminar Series with our clinical nutritionist Francie Killian, M.S., continues on Saturday, February 27th, at 1:00 p.m. at Tsunami Books (2585 Willamette). Francie's talk this time will be "Living with and Managing Diabetes." Diabetes diagnoses are on the rise in the United States and around the world. In the United States, approximately 1.4 million adults and children are diagnosed with a form of diabetes every year. This disease can impact so many areas of our health, from vision to circulation to diet, that it's a little overwhelming to consider how to live with this major health issue. (Source: American Diabetes Associate.)
According to the Joslin Diabetes Center, "Good control of diabetes significantly reduces the risk of developing complications from getting worse." While people with diabetes have to pay attention and take care with their health, this disease is manageable and by no means a death sentence.
Join Francie to learn more about how to control this disease while living a full and happy life.
Monday, 8 February 2016 Valentine's Day
Valentine's Day is this Sunday! Whether you want to celebrate big or small, we have many excellent ideas to help make the day special. Our Produce department has a great selection of flowers, Grocery has many chocolates and other sweets to say I love you, Natural Health has products to help you shower your loved one with affection, and the Wine department has the perfect celebratory sip to accompany it all.
Whether your perfect holiday includes lovely cheeses, fresh seafood, a bottle of wine or beautiful produce, we have products in every department to help you express your feelings. Happy Valentine's Day!
Monday, 25 January 2016 Annual Citrus Fest this Sunday!
Our Annual Citrus Fest will be this Sunday, January 31st from noon to 3pm. Please join us as we celebrate the very best citrus that our Produce Department has to offer. This event is a great opportunity to learn more about varieties of grapefruit, oranges and other citrus to find the ones that most suit your personal taste. Register to win a basket full of fresh citrus! The winner will be drawn at 3pm. See you Sunday!
(Images from our 2014 Citrus Fest)
Wednesday, 20 January 2016 Citrus Season
Citrus season is in full swing in our Produce Department, and we have many different options to satisfy your need for this edible sunshine. Among our many offerings are a few different varieties of grapefruit, and their ancestor, the Pomelo.
Pomelos are larger than grapefruit, with a very thick green or yellow rind. The flesh inside is pulpy like a grapefruit, but without the tartness. Pomelos offer big doses of Vitamin C and fiber, as well as potassium, which eases muscle cramps and lowers blood pressure.
The Cocktail Citrus, or Mandelo, isn't technically a grapefruit. It is, however, delicious, sweet, succulent, and an excellent juicer.
Oro Blanco grapefruit can be either a beautiful pale green or a pale yellow. They are sweet and tender, seedless and very juicy.
Mellow gold grapefruit are siblings of Oro Blanco. They are low in acid, and tend to be more like Pomelos than other grapefruit.
Red Grapefruit are beautiful, sweet, and high in Vitamins A and C. They too are high in fiber, but also offer lycopene and beta carotene among their health benefits.
If you are curious to learn more, please join us for our annual Citrusfest on Sunday, January 31st, 12-3pm.
Wednesday, 6 January 2016 Healthy Living Seminar Series
The New Year is often a time when we look at how we are living and think about what we want to change. The goal of those changes is sometimes health, or personal happiness, or a combination of the two. Our Nutritionist, Francie, has developed a series of seminars to help us learn how to live more healthfully. Whether you are trying to clean up your act after holiday indulgence, learn how to manage a life altering health issue, or planning for a long trip, Francie has good information about what we can do for our bodies to maintain and improve our health. All of the seminars will be held from 1:00 to 2:00 at Tsunami books (2585 Willamette St.).
Francie Killian, M.S.
In the first of this four part series, "Detoxing from the Holidays," Francie will share information about what is involved with cleansing and detoxing, and what the potential benefits of doing so could be. This seminar will be held on Saturday, January 16th.
On February 27th, Francie's topic will be "Living With and Managing Diabetes." More and more of us are becoming diabetic, and while the diagnosis is frightening, once this disease in understood, it is often manageable. Francie will give information about the disease, and how inflammation can play a role in the health of a person with diabetes.
Our March 26th seminar will be "Autoimmune Syndromes: Integrative Approaches for Management and Healing." Like diabetes, autoimmune disease diagnosis such as Crohn's, Lupus, and others are on the rise. These diverse and ever changing diseases can dramatically impact our lives. Treatments are challenging because no one thing works for everyone. Francie will talk about different options that have brought some people relief, including both Western and Alternative/Natural ideas. After a break in April, on May 21st Francie will give a talk about staying healthy while travelling. There are few things more depressing than getting sick during a much anticipated vacation. Francie will share tips and tricks for staying healthy and energized so that you can enjoy all that travel has to offer.
Tuesday, 22 December 2015 Capella Market Holiday Hours
CHRISTMAS EVE: 8AM-6PM
CHRISTMAS DAY: CLOSED
NEW YEAR'S EVE: 8AM-8PM
NEW YEAR'S DAY: 10AM-8PM
Friday, 18 December 2015 Holiday Beers at Capella Market
There is a lot to celebrate this time of year. In our neck of the woods, one of the things to celebrate most fervently is winter seasonal beers. These beers are the perfect thing to bring to a party, to give as a gift, or to enjoy when you are cozy inside on a cold and rainy evening.
We have two Ninkasi brews that would be a joy to give and a pleasure to receive. Critical Hit is a barleywine with a NorthWest twist. The citrus, earthy and grassy flavors have Port and Sherry notes. The finish is all hops, coming from the 16 varieties used in the brewing process. The combined bitterness pairs with a malt complexity for a non cloying finish. Barleywines are heavy weights when it comes to alcohol content, and Critical Hit is no exception, with an ABV of 10.4 %. D and D fans will be comforted to know that Critical Hit gives you 86 hit points, but be forewarned, your intelligence could be compromised.
Another Ninkasi brew that is perfect for gift giving is Ground Control. This Imperial Stout is brewed with hazelnuts, star anise, cocoa nibs, and is fermented with yeast that has been shot into and returned from space. Yes, space. This delicious stout comes in a space themed gift box. We are selling it for $19.99. It's the perfect thing for every space loving beer drinker on your list.
Calapooia Brewing's Kringle Krack is a Strong Ale brewed with Chocolate, Munich and Vienna malt. This brew offers cocoa, vanilla and licorice undertones, with a hoppy finish furnished by the Willamette and Cascade hops. With its seasonal flavors and not entirely safe for work label, this beer would be the perfect stocking stuffer.
Pelican Brewing's Bad Santa uses Pale Ale malt, Melanoidin Malt, Dehusked Black Malt, Magnum and Fuggle hops to create a toasty brew with complex malt flavors and an herbal hoppyness. This beer promises to go down very easily, but fear not, we are assured that Bad Santa is neutral on the Naughty or Nice question.
Laurelwood Brewing has produced a lovely brown ale in their Vinter Varmer. This English style old ale is rich and complex, with a spicy hop flavor and a roasty finish. A six pack of this ale will help dispel that seasonal chill.
Finally, Cascade Lakes Slippery Slope is a full bodied and well balanced ale perfect for pairing with all of those hearty winter menu items.
Whether you choose a seasonal beer or one of the many that we carry all of the time, you'll find an excellent selection in our Beer department.
Friday, 4 December 2015 2015 Neighbors In Need Food Drive
It's time again for our Neighbors in Need food drive! The holidays are a time of joy and celebration for many, but for some in our community it's hard to feel joyful when you are worried about feeding your family. Five years ago, after a regular customer made a suggestion, we created Neighbors in Need as a way of spreading comfort and joy to members of our community who need a little help. Here's how it works: We prepack two different sizes of grocery bags. When you come in to shop, you can choose to purchase either size bag. Pay for the bag at the front end along with your groceries and put it into the donation bin on your way out the door. All of the food donations are distributed through St. Vincent de Paul.
Santa Cruz Organic Peanut Butter 16 oz. $6.75
Sunshine Saltine Crackers 16 oz. $3.99
Stagg Chili 15 oz. $2.59
Field Day Organic Beans 15 oz. $1.85
Cadia Organic Green Beans 15 oz. $2.75
Field Day Organic Pasta Sauce 26 oz. $ 3.69
Bionaturae Spaghetti 16 oz. $3.25
Natural Sea Tuna 5 oz. $2.99
Total Value: $27.86
Selling Price: $20.00
Protein Power Pack
Santa Cruz Organic Peanut Butter 16 oz. $6.75
Sunshine Saltine Crackers 16 oz. $3.99
Field Day Organic Beans 15 oz. $1.85
Natural Sea Tuna 5 oz. $2.99
Selling Price: $10.00
Wednesday, 20 November 2015 Thanksgiving Pies!
As we head into Thanksgiving week, it's all about the details. Do you have enough sage? How's your supply of broth, butter and and cream? This epic and delicious meal is a lot of work, but it's hard to want to cut corners when you want everything to be the best. If you are a person who can't let go of the stuffing, or the mashed potatoes, or the cranberries, what about the pies? Home made pies are wonderful, but we have some excellent locally made alternatives if you want to focus your energies elsewhere.
This year we are carrying pies from three different notable companies. Mom's Pies in Downtown Eugene produces both fresh and frozen pies made with local fruit and an all vegetable shortening crust, making most of their pies suitable for a vegan diet. We are carrying Mom's Berry Medley, Apple, Strawberry Rhubarb, Pecan and Pumpkin pies, both fresh and frozen.
Our second local pie offerings are from Willamette Valley Pie Company. This Salem based company grows their own fruit and creates excellent pies. Our Willamette Valley Pie offerings are include Pumpkin, Pumpkin Chiffon, Cherry, Strawberry Rhubarb, Marionberry and Apple.
Finally, for our gluten free friends, Silly Zak's Gluten Free Bakery offers excellent pies using a crust made primarily of rice flour. This crust is less flakey and more cookie like, and absolutely delicious. We carry Silly Zak's pies in Marionberry, Apple and Pumpkin.
It goes without saying that we take pie very seriously. In order to be sure that we are offering only the best, we have done some extensive sampling. Strawberry Rhubarb, Pumpkin Chiffon and Berry Medley all get our stamp of approval.
Wednesday, 18 November 2015 Slow Wine
At Capella Market, we love food not just for its nourishment of our bodies, but for the way that the foods we carry nourish our lives. We are passionate about delicious, fresh, healthy and local products. We don't have to look far for others who share our passion. The Slow Food Movement shares our values for good, clean and fair food and beverages. Casa Bruno, LLC, has joined forces with eleven Oregon wineries to create Slow Pinot Noir, a blend of Pinot Noir grapes grown throughout the Willamette Valley. The profits from sales of this collaboration will go to Slow Food Portland.
In a state rich in excellent vineyards, the eleven participating wineries share some commonalities. They are primarily "dry farmers," meaning that they don't irrigate their crops, and so are more at the mercy of the weather. 2014 was a fantastic year for Oregon Pinot Noir, with a long dry fall that allowed fruit to ripen in an ideal circumstance. Not only was the fruit of 2014 very high in quality, the yields from that crop were higher than usual as well, causing wineries to have extra fruit, more than enough for their own wine making needs. Following the Slow Food Movement's dedication to paying producers fairly, each of the participating wineries was paid somewhat better than market price for their fruit.
Once the details and financing were figured out for the project, the next step was blending eleven excellent barrels into one outstanding wine. A tasting committee consisting of three winemakers and three Slow Food members evaluated the offerings and unanimously chose what has become Slow Wine Pinot Noir 2014. While this wine is priced at $29.99, we are offering it at the special price of $26.99. Slow Wine Pinot Noir celebrates so many things that we here in the Willamette Valley can be thankful for--beautiful hills covered in fertile soil, delicious grapes, and wine makers who know how to be good caretakers of their land. This wine is perfect for Thanksgiving.
Participating Wineries are:
Ayres Vineyard and Winery
Bethel Heights Vineyard
Brick House Vineyard Wines
Holloran Vineyard Wines
J. Christopher Wines
Westrey Wine Co.
Wednesday, 11 November 2015 Holiday Tasting Fair
Thanksgiving is rapidly approaching and we are up to speed on all of the spectacular food and drinks that you will need for Thanksgiving and the rest of the holiday season.
Our Holiday Tasting Fair is Saturday, November 14th. This event is a great opportunity to sample lots of delicious edibles that will help make your celebration complete. We'll be sampling cheese, wine, Silly Zak's gluten free pies, and almost all of the sides that our deli prepares for the Thanksgiving meal. What better time to stop by the Meat Department and reserve your turkey or spiral cut ham?
We all have our favorite parts of the holiday meal. Some people are crazy about the turkey, others the stuffing, still others the green beans, the mashed potatoes or the cranberries. While preparing some of these components might be a pleasure or a labor of love, almost everyone who celebrates Thanksgiving looks for some way to ease the burden of creating every dish.
Our deli offers high quality, well prepared sides that will give you a chance to focus your attention on the parts of the day that matter most to you, whether it be a walk with friends, more time to devote to other dishes, or even, dare we say it, a nap while the turkey is in the oven.
Our Holiday Tasting Fair is Saturday, November 14th from noon to three.
Thursday, 29 October 2015 Thanksgiving Turkeys
We're on the verge of November, and our Meat Department has started taking orders for fresh Thanksgiving turkeys from Diestel Turkey Ranch. Diestel turkeys are raised humanely, with plenty of room (indoors and outdoors), and are fed an all-vegetarian diet which never contains antibiotics, growth enhancers, hormones, gluten, animal by-products or dried distillers grains.
Diestel mills their own feed, sourced from high quality corn and soy. They use different turkey breeds so that all the birds are fully matured at their natural weight. Diestel Turkey Ranch has achieved a GAP 5+ rating under the Global Animal Partnership animal welfare rating system.
These are delicious birds, slow-grown to high standards in a natural environment. To ensure that your Thanksgiving table will be graced by one of these excellent turkeys, call 541-345-1014 today and ask for the Meat Department.
Wednesday, 28 October 2015 Willapa Bay Oysters
Southwest Washington's Willapa Bay is renowned for its beauty and biodiversity, but also for producing about 9 percent of the oysters consumed in the United States. We are excited to be offering a 10 ounce jar of Willapa Bay oysters on sale in our seafood department for $4.99, through November 10.
While oysters are often prepared in ways that make them luxurious, they are actually a nutritional powerhouse. They are low in fat, high in protein, and have a generous amount of healthful minerals such as zinc and calcium. In addition, oysters are an excellent source of Omega 3 fatty acids. This might take a little bit of guilt out of eating this fast, simple and elegant oyster stew from The Splendid Table, or this classic oyster Po' Boy from Saveur
Researching oysters led us to this helpful website for all things seafood, which is a great resource for questions concerning seafood consumption and health and safety.
Wednesday, 21 October 2015 Seasonal Beers - Fall 2015
There's a chill in the morning air, the leaves are falling, and our beer case is full of early fall seasonal beers. While much of the America is wild for pumpkin spice, our seasonal beer offering includes a variety of fall flavors.
If you are a pumpkin lover we offer two options. Uinta's Punk'n Harvest Ale features fresh pumpkin and seasonal spices, with a hint of vanilla and honey. It pairs well with all of our favorite fall ingredients from squash to pumpkin ravioli to anything that includes cinnamon, nutmeg and cloves. Ninkasi has created a fall offering by combining each batch of their winter seasonal, Sleigh'r, with brown sugar and 300 pounds of organic pumpkin. Combined with Sleigh'r's toasted hops, Imperial Pumpkin Sleigh'r offers a sweet aroma, smooth mouth feel and a warm finish.
We are offering a few fresh hopped seasonals, one from Gilgamesh Brewing, called Fresh Prince of Ales. Fresh Prince is wet hopped with a huge number of fresh Centennial Hops. It has citrus and floral notes, a brief hint of bitterness, and a strong aroma. Hale's Ales has created Fresh Hop, using fresh Cascade hops, barley and oats. Fresh Hop has a citrus sweetness and a dry finish.
Cascade Lakes Brewing Co. brings us Slippery Slope, a smooth ale brewed with Crystal malt and generous amounts of Cascade hops which creates balance in this seasonal ale. Slippery slope is brewed with a touch of chocolate and honey.
Finally, Sierra Nevada has created Narwhal Imperial Stout, which has a rich malt flavor, with espresso, cocoa, roasted grain, and a touch of smoke. This stout is malt forward and smooth.
We'll have more seasonal beers coming in throughout the season.
Tuesday, 13 October 2015 Managing Stress and Preventing Weight Gain During the Holidays (blog entry by Francie Killian, Capella Market Clinical Nutritionist and Metabolic Health Specialist)
What's different about the holidays? Usually, it's more stress! In addition to our regular day-to-day obligations of work and home life, we have less time since days are shorter, plus we have more obligations with extra shopping, social events, and often-times more financial stress. Plus, it can be a real challenge to keep up healthy eating patterns since it can be tempting to just skip a meal due to time constraints, possibly justifying it by thinking of calorie savings that can be blown on holiday treats.
Our bio-rhythms often take a turn for the worse this time of year, which can be another added stressor. We feel more like hibernating during the short gray days, and often feel like indulging in carbohydrate-rich foods. Sleep patterns and mood problems may further complicate the situation.
So, what steps can we take to help normalize our stressed out minds and bodies , and help make the intent of seasonal joy more of a reality?
1) First, did you know that the two main ways to control or eliminate carb/sugar cravings are to get enough protein and to get some regular exercise every day? Both will help stabilize your blood sugar levels, and the exercise will oxygenate your cells, wake up your brain and boost energy levels. How do you know if you're getting enough protein? If my clinical experience is any indicator, most people do not get enough protein on a daily basis. The way to think about this is, since our diets are composed of protein, carbohydrates and fats, the total equals 100% of our calories. So we then need to break down these macro-nutrient categories into percentages of that 100% total. There is more that one way to do this, of course, but in general, 20-25% of calories should come from protein, 45-50% from complex carbohydrates and 25-30% from fats. If we use a caloric estimate of 1800 calories daily, this translates into 90 grams of protein at 20% of calories. Getting this amount of protein daily may look something like this: a morning protein drink equals 25 grams protein, a lunch salad with 4 oz tuna = 20 grams protein, dinner with 5 oz of chicken equals 35 grams. A snack of a good protein bar and another snack of fruit and nuts may equal about 15 protein grams. Grand total equals 95 grams for that day. Any less protein will automatically raise your carb percentage, thus de-stabilizing your blood sugar and increasing body/mind stress! People can assimilate about 30-35 protein grams at one time, so reaching the 20-25% protein goal should not be difficult. You will be healthier, more energetic, and will notice better brain function. Remember, too; that we need more protein as we age, not less!
2) It can be more difficult to feel inspired for exercise when it's rainy or cloudy outside. But making the effort to prioritize exercise into your daily routine will pay numerous quality of life dividends! Morning is best as you get it out of the way, you'll burn more calories the rest of the day and you will find that in combination with eating every 3 hours and combining the right amounts of protein with complex carbs and healthy fats, it will be much easier to resist holiday indulgences, as they simply won't look appealing. And don't forget the water! Do not count caffeine or alcohol drinks as part of your 64 oz daily goal, but herbal tea without caffeine is fine along with water, or water with lemon or lime.
3) Supplements: Extra support for your adrenal, digestive and immune systems are very important for keeping you and your family feeling good and illness free during the season. Here are some specific product suggestions:
a) Adrenal/Mood Support: Phosphatidyl Serine, Gaia Adrenal Support.
b) Digestive, eliminative support: Enzymedica brand has a wide variety of specialty digestive and systemic enzymes.. Among them are Digest Gold, Gluten-Ease, and Acid-Soothe.. Come to the Natural Health Department and speak with our knowledgeable staff about which product would be best for your needs.
c) Protein Powders; Capella has a wide variety of low carb, vegan and whey based products. To keep up your daily protein, one of these should be a staple in your daily diet!
d) Immune System; Wellness Formula, Umka Cold Care, Olive Leaf extract, and Super Immune Plus are some of the many excellent choices to help keep you and your family healthy and deal with your cold and flu symptoms naturally.
JOIN FRANCIE ON SATURDAY, OCT. 24, 11AM, FOR A FREE TALK ON THIS SUBJECT, AT TSUNAMI BOOKS, 2585 WILLAMETTE ST.
Thursday, 1 October 2015 Nearby Nature: Garden Wagon Raffle!
Nearby Nature was created in 1992 with the goal of educating Eugenians about nature close by and ecological living. In the past 23 years, their many programs have educated thousands of locals, mostly kids, on the natural world that's right outside our back doors.
Located in the Wilhamut Natural Area in Alton Baker Park, Nearby Nature offers easy access to a wide variety of trees, plants, animals and ecosystems. The Willamette River, bike paths, walking trails, a filbert orchard and many trees offer opportunities for ecological education.
Along with their summer camps and non school-day programs, Nearby Nature puts on special events such as their Haunted Hike. The 19th annual Haunted Hike will be on the evening of October 24th this year. Nearby Nature guides will lead tours of the Alton Baker trails. Their paths will cross with furry and feathered costumed creatures who will entertain and educate young nature lovers.
To support Nearby Nature and all of their programs, we are raffling off a handcrafted wagon. This wagon is built for hard working fun, with inflatable tires and a weight capacity of 800 pounds. Raffle tickets are one dollar each, and the drawing will be held on October 17th, when Nearby Nature will be here at the store during our Squash Tasting, noon-3pm.
Wednesday, 24 September 2015 Winter Squash
It seems that the long hot summer is finally behind us, and we are easing into fall. As the season changes outside, it's changing in our store. The deli menu is shifting, the meat department is moving from grilling to roasting, and, in produce, melons are easing out while winter squash and apples are pouring in.
Squash is a nutritional powerhouse. It is rich in fiber, potassium, Vitamins A, C, and B2, B3 and B6. While we carry the comfortingly familiar Butternut, Acorn, Spaghetti and Delicata, we also carry beautiful varieties such as Red Kuri, Kabocha, Buttercup and Blue Ballet.
Most varieties of winter squash lend themselves to different preparations, from baking to soups. Here are two straightforward options, one savory and one sweet:
The nice thing about this Mark Bittman recipe is that it works with any winter squash.
This Martha Stewart recipe uses a small amount of brown sugar to highlight the natural sugars in acorn squash.
Winter squash varieties store well, work in many different dishes, and offer color on fall menus.
Wednesday, 15 September 2015 Gluten Free Fair and Supplement Sale
Join us Saturday, September 19, for our annual Gluten Free Fair! There are two aspects to the Fair:
First, at nearby Tsunami Books (2585 Willamette), our new clinical nutritionist and metabolic health specialist Francie Killian will present "Why You May Be Better Off Without Gluten." In this lecture, learn how gluten can promote inflammation and lead to obesity, food addictions, digestive problems, autoimmune disease and other illnesses. What can a healthy gluten free diet look like? What is the difference between an allergy and intolerance? How can gluten initiate "leaky gut," and why is it considered among many health experts to be the biggest dietary gateway to disease?
Back at the store, from noon to 3pm, we'll be serving up tasty samples of gluten free foods, and several of our favorite gluten free food makers will be here giving demos and answering your questions.
Annual 20% Off Supplements Sale:
From September 16 through 29, all our Supplements Department products are 20% off retail price (while supplies last, not further discount). Come on in and take advantage!
Friday, 11 September 2015 Introducing Francie Killian, our new clinical nutritionist and metabolic health specialist
I have a Master of Science degree in Health Education and a Bachelor of Science degree in Gerontology, both from the University of Oregon. My emphasis is on healthy aging throughout the life cycle, and helping people learn how best to adapt to changing needs. I began my career in health and wellness at a local natural food store during my college years and to date have spent about 25 years in this industry in a variety of positions.
I'm also a clinician, specializing in detailed blood chemistry analysis, fitness management, body-composition testing, and personalized wellness programs.
I am available Tuesdays-Saturdays, 1-5 pm, for in-store assistance, store tours and nutrition-related questions. I can help new and regular customers shop efficiently, read and understand product labels, and manage gluten-free shopping--saving you time and money.
About our Natural Health Department:
We have devoted two whole aisles to nutritional supplements, vitamins, homeopathics, herbal tinctures, and cruelty free body care products, including hair care & colors, cosmetics, toothpastes, deodorants and more. Our seven Natural Health department staff members collectively have many decades of experience in the health and body care retail field. Their helpful and friendly expertise is available to you every day between 8 a.m. and 9 p.m.
Tuesday, 8 September 2015 Fall and Back To School
A message from our new Clinical Nutritionist, Francie Killian:
With the shorter days of Fall fast approaching, now is the perfect time to begin thinking of ways to economize your time during this busy season. With colds and flu just around the corner, preparing simple and healthy dinner meals that freeze well will go a long way toward lowering your daily stress and boosting your immunity. How do you find the time to cook and freeze ahead? Like anything else important, it has to be a priority. Plan out one or two days on your schedule, and have the ingredients on hand (including good freezer wrap!) for two to four dinner entrees. Economical and tasty selections may include chili, meatloaf, stew, salmon patties, veggie burgers (Capella Market has several yummy selections, and many are gluten-free), enchiladas and Mexi-casserole. These can be your core meals and since countless recipe modifications abound online and in cookbooks, there is no reason to get tired of them. You may want to limit your family to eating these frozen meals to maybe three times a week so that you can take advantage of fresh selections available with meat and seafood. Just add one or two vegetable selections to each entree and you're good to go! Maintain your freezer supply by reserving one day a month for cooking one or two entrees, making sure you date and rotate for best quality.
We've all heard it... "Breakfast is the most important meal of the day." And now, recent studies support the idea that it is indeed healthier to eat most of your calories early in the day rather than later. People who eat more of their daily calories at breakfast instead of at dinner lose significantly more body fat than those who either skip breakfast or just have a light, high-carb snack for that meal. Here are two articles that give more information: Article 1 from livescience.com, Article 2 from washingtonpost.com. . You're not hungry in the morning, you say? Mix up a quick and healthy protein drink with one of Capella Market's many selections in the Natural Health department (Aisle 4). A good way to make it more tasty and healthy is to add the protein powder to one of Capella Market's many milk substitutes, then add a tablespoon or two of peanut, almond or sunflower seed butter. This way, you have all the main food groups--protein, carbs and fat, and it took all of maybe 5 minutes to make!
Protein Powders on Aisle 4
Although it can be more challenging to avoid caffeine, sugar, alcohol and processed foods during the holiday season, your immune system will reward you with better health, energy and sleep if you minimize these substances as much as you can! Although your diet should form the foundation for your health, supplements targeted for specific needs should also play a big part in achieving and maintaining your health and well-being. When our bodies are under stress, our adrenal gland produces more of the hormone cortisol. Too much production of this stress hormone wreaks havoc with our health because it lowers our immune response. Capella Market carries a nice selection of adrenal support products. Benefits may include improved resistance to viruses and bacteria, better sleep and energy, and improved cognition.
Adrenal Support Products on Aisle 4
For those times when you need more targeted immune support, be sure to check out Capella Market's extensive immune support section on Aisle 4. Numerous choices abound for adults and kids and our friendly, knowledgeable staff will be happy to help you.
Tuesday, 11 August 2015 Science Factory Benefit Raffle & Ice Cream Social
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!
October 28 (Friday, 3:30-5:30pm): Free beer tasting featuring Pelican Brewing.
October 29 (Saturday, Noon-3pm): Annual Squash Tasting!
November 4 (Friday, 4-6pm): Free beer tasting featuring Plough Monday.
November 11 (Friday, 4-6pm): Free beer tasting featuring New Belgium.
November 12 (Saturday, Noon-4pm): Holiday Tasting Fair!
November 18 (Friday, 4-6pm): Free hard cider tasting featuring Wildcraft Cider Works
November 19 (Saturday, Noon-4pm): Vendor Demo Day!
November 24 (Thursday, Thanksgiving Day): STORE CLOSES AT 2PM
November 25 (Friday): No beer tasting today