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For past issues of the Market Report,
visit our Market Report Archive!
March 2003 Market Report
A
PDF version is now available!
A Bit of the The Good Life—Irish Style
Ireland is a stunningly beautiful, and yes, green place
populated by people of exceptional intelligence and education. It’s a land
where simple food and drink bring great pleasure. As we’ve found by visiting
the Emerald Isle, eating Irish style is so comforting, so grounding. This
month we are talking about and tasting the traditional foods of Ireland. It
brings a sparkle to our eye…as it surely will to yours.
Department Features
Every month, we feature select items in our stores and provide
you with detailed descriptions. Many are new items and/or on sale!
GROCERY
McCann’s Irish Oatmeal
You’ve got to figure, if a food has been around awhile, it must be pretty
healthy and tasty. Irish oatmeal has been around a long time, say centuries.
According to McCann’s, “The use of oats for human consumption was well established
in Ireland very early in the Christian era, for we find references to oatmeal
in the Great Code of Civil Law, compiled about the year A.D. 438. There is
evidence that even before this date, porridge was recognised in Europe as
a characteristically Irish food.” Lovely. After returning from a trip to Ireland
seven years ago, I have made Irish Oatmeal part of my breakfast at least weekly
ever since. With a little bit of Hartzler Whole Milk and some good honey (my
current fix is Pescia’s Sulla
Honey from Italy), it’s a breakfast that tastes fantastic and will make you
feel like Superman or Wonder Woman all day long.
The only downside is long preparation time, but there is a way around it.
If you are like me, you don’t want to wake up an hour early to make oatmeal.
Just follow the quick-soak method. Before going to bed, boil four parts of
lightly salted water in a pot, add one part of oatmeal, stir, and turn off
the heat. Cover the pot and leave overnight. The next morning, reheat the
oats until they are just tender and serve. This is what I do. Take it from
someone who is not a morning person, it’s a snap, and you eat like royalty.
- 16-oz Box McCann’s Steel Cut Irish Oatmeal $2.19 save 40¢
- 28-oz Tin McCann’s Steel Cut Irish Oatmeal $4.59 save 90¢
Recent Food Finds
To stay on the cutting edge of trends in good food, we go on several buying
trips throughout the year. In January, my assignment was a location far west
geographically, but right in the epicenter gastronomically: San Francisco.
I always make the rounds to as many different restaurants as I can when in
that fair city—it’s all part of the research you know. Be it trying to eat
a burrito as big as my head in a funky little taco joint with buddies Zane
and Alexandra, or experiencing French/Basque cuisine at Fringale, learning
experiences abound in the city by the bay. As Fritz, Jeff, Elizabeth, and
I entered Fringale, I thought I would impress these long-time dear friends
with my mastery of Italian, but my “Buona sera” (good evening) and “Un tavolo
per quattro, per favore” (table for 4 please) were met by blank stares from
the statuesque hostess. As she turned and spoke in French to the bartender,
I realized the name of the restaurant was pronounced “frahn-gal”, not “freen-ga-lay.”
So much for being a cultural bigshot. My friends snickered at my little faux
pas. I took comfort in foie gras, rack of lamb, and artery-clearing vin rogue.
I discovered many more tasty things at the Winter International Fancy Food
Show, the stated purpose of my travel. The show had its usual abundance of
good and interesting things to eat and drink, and naturally we imported several
for you to enjoy as well. Following are just a few highlights from the grab
bag of goodies discovered in San Francisco:
 Ortiz
Ventresca Tuna
This rare product from Spain is the ultimate in packed tuna. Rather, it’s
some of the most succulent seafood I’ve ever had—packed, fresh, or otherwise.
Why? It is from the ventral or loin part of Spain’s famous white tuna, bonita
del norte. Hand packed in Spanish olive oil, it’s high in Omega-3’s, protein,
and other nutrients. Besides all the health benefits, this extraordinary fish
is amazingly delicate, tender, and flavorful. Try it piled over a slice of
toast and thinly sliced tomatoes. 110g tin $9.49 save 50¢
Bittersweet Herb Farm Wasabi Ginger Sauce
Wasabi is one of the hottest ingredients in the food biz right now, thanks
to its flavorful, slightly nose-burning appeal. The creative folks at Bittersweet
Herb Farm capitalized in a big way with their award-winning sauce. It’s fantastic
brushed on fresh tuna or swordfish steaks. Or use it in stir-fry, on poultry,
or veggies too: any time you want to enjoy modern Asian flavor. 12 oz $7.99
save $1.00
 Cal
Valls Organic Clementine Juice from Spain
I’m normally not a big fan of clementines, but this juice has me singing.
I can’t stop drinking it. So clean, so refreshing, a perfect balance of sweet
and tart. It’s excellent as a morning refresher, after dinner palate cleanser,
and combines with Champagne for the best mimosa you could imagine. 1 ltr $3.79
save 80¢
La Romagna Pasta All’Uovo
This thick-cut egg pasta from Umbria, “grabs” the sauce like no other. In
Italy, it is traditionally paired with wild boar or rabbit ragus. For a hearty
dinner, serve it along with our Meat Department’s Coniglio Ripieno (stuffed
rabbit). I’ve prepared braised rabbit over a bed of this pasta three times
now since I got back, and it’s the bomb. For something simpler, enjoy it with
thick mushroom sauce or a hearty red sauce. 500g $5.29 save 70¢
Vera Jane’s Extra-Virgin Olive Oil — New Harvest
I love it, and I bet you do too, because we sold about 10,000 bottles last
year. I’m talking about our own extra-virgin olive oil from Tuscany. We’ve
had the chance to taste hundreds of oils, and by our reckoning, Vera Jane’s
is on par with or better than many Tuscan oils. The latest news is that now
we are in full swing with the new harvest from this past winter*. Since this
is an all-natural product
harvested by hand, the taste varies slightly from year to year. Last year’s
oil is currently tasting slightly fruity, mellow, and buttery, with a hint
of almond. This year’s harvest is more complex, less buttery, and is fresher,
with a note of wheat grass and the classic Tuscan peppery finish. I loved
last year’s oil, but I think this year’s is even better balanced. If you want
to stick with one oil all the time, then this is your bambino.
Cold-pressed, extra-virgin olive oil such as Vera Jane’s is so good for you,
and adds flavor to so many things, that most of us around here enjoy it in
some form every day. Beyond the more obvious dressing up fresh greens and
making vinaigrettes, use it for drizzling on pizza, pasta, and grilled meats.
Just a teaspoon makes an otherwise mediocre soup come alive. Dip crusty bread,
such as our Paesano or Pane Toscano in it after adding a pinch of sea salt
and fresh ground pepper. Drizzle it over steamed veggies. Use it to lightly
fry tuna or salmon, rabbit or chicken, and more. I could go on, because I
really am nuts about the stuff. And as I know from experience, you can even
use it to cover an occasional mistake. Say you overcook a piece of fish. Just
drizzle a touch of oil, and your dish is resurrected. To add flavor and good
health to your cuisine, be sure to always have a bottle of Vera Jane’s Extra-Virgin
Olive Oil in your pantry.
* You may have noticed that this new oil
is in a darker green bottle than before. We did that to better protect the
oil from light. Light and heat can mute or even ruin the taste of olive oil.
Mojave Moe™ Wing Sauces
 Having
a St. Patrick’s Day party or maybe the gang over for the big basketball game
this month? Try our Mojave Moe wing sauces by Eastman Outdoors. We tried them
at our managers’ meeting and they were a hit. Flavors range from mild to medium
to hot to insane. Using our Wellington Farm chicken wings, you can make party-size
batches using the Hot Wing Kit or small batches on top of the stove. Varieties
include Mojave Wing Sauce, Mesquite BBQ, Zesty Garlic, and Burnin’ Hot Wing
Sauce.
- Hot Wing Kit includes 10.5-qt aluminum pot and basket, 12 oz Mojave
Wing Sauce, 2 oz Tabasco® brand Pepper Sauce, Hot wing heat adjuster chart
$26.95 save $8.00
- 12 oz Mojave Moe™ Wing Sauces $3.79 save 80¢
MEAT &
SEAFOOD
Ireland’s Center of the Plate
“Back in the day,” St. Patrick’s Day meant
getting to Flanagan’s Pub early for the breakfast buffet. Having visited Ireland,
and being much older and somewhat wiser, I have been able to dispel some of
my preconceived thoughts on Irish customs: only Americans drink that nasty
green food coloring; there are more American St. Patrick’s Day parades than
in all of Ireland; and all Irish girls do not have red hair and are not named
Maggie.
Gary O’Brien, our Washington Square Meat Manager
and chief Irish consultant, helped to dispel some of these myths over a pint
of Guinness one evening. In Ireland, St. Patrick’s Day is spent with
family and friends, celebrating and giving thanks and sharing a meal together,
much like our Thanksgiving.
Start your morning off with a hearty Irish
breakfast. Shannon Irish Back Bacon is very lean bacon made from the boneless
loin of pork instead of the belly, like traditional bacon. It is mildly cured
and smoked and will have more of a ham flavor. Adding to the breakfast feast
is an Irish breakfast sausage link made in-store with a thyme, mace, and ginger
seasoning.
For the main course we are making our own
Corned Beef. We start off with only the finest cuts of Coleman Natural Beef™
(flat-cut brisket, bottom round, and eye of round) and pickle it with a curing
blend of special seasonings and spices for two weeks before it is ready to
cook. Two weeks may seem like a long time in these days of “fast food,” but
back in Anglo-Saxon days, the Irish were preparing their Easter meats prior
to Lent. Meat was dry-cured using coarse “corns” of salt rubbed into the beef
to keep it from spoiling. Some of these salt pellets were the size of corn
kernels, and the name “corned beef” has been used ever since, even though
the pickling process has changed. The only shortcut taken here was that we
had to use local leprechauns to produce this product! Roast a slab of this
corned beef with a head of cabbage and five pounds of potatoes, and your family
and friends won’t go hungry for a week! The great thing about it is the leftovers
just get better. And think about the Reubens you can make!
Great Seasonal Seafood on the Way!
The first sign of spring in Alaska has begun.
Now, there is an
oxymoron. Spring and Alaska – they just don’t seem like they go together.
It has been a milder winter in some parts of Alaska than what we have had
here in Dayton! The truth of the matter is that they are predicting an early
spring in Alaska this year and have moved the opening day for halibut to the
first of March. Weather permitting, we should start seeing the first-of-the-season
halibut the end of the first week of March.
The first-of-the-year wild salmon run up the
Columbia River in Oregon may also see an early start. We may see some of this
fabulous King salmon by the first of March.
BAKERY
An Irish Specialty from the Bakery
When it comes to specialty baked goods, we do our best to bring you authentic
flavors by using quality ingredients and traditional methods. This time of
year our focus is on bringing you a delightful
sweet bread from the Emerald Isle: Irish Soda Bread.
Be sure not to miss this once-a-year Irish specialty. We make it from scratch,
shaping each loaf by hand. The ingredients we use are King Arthur Flour, real
butter, currants, buttermilk, sugar, caraway seeds, baking soda, and sea salt.
It’s so good that some ask for it all year long. Take full advantage while
it’s here in March, and have it with your coffee in the morning, and enjoy
it as an evening treat along with a cup of tea or a glass of milk.
FROZEN
Alexia Potatoes
Quick, what’s the first thing you think of when it comes to Irish food? It’s
got to be the potato. Indeed, thanks in no small part to the Irish influence,
you find potatoes here in every market and restaurant from fast food to white
tablecloth. Although this simple carb has been maligned in recent years, it’s
often not the fault of the poor potato, but what we do to it. Dunk tofu in
hot hydrogenated oil, and it’s not going to come out too healthy either. Yet
that is what fast-food joints do to truckloads of potatoes, morphing them
into French fries. On a more positive note, smart chefs and other food people
are still developing flavorful – and healthy ways to enjoy Ireland’s favorite
vegetable.
Alexia frozen potatoes take us to new heights. They use the most interesting
varieties of potatoes such as Hanna Gold Sweet, Russet, and the mighty Yukon
Gold to create Julienne Fries, Oven Fries, and Rissolé Potatoes. They enhance
these flavorful varietals with ingredients such as olive oil, sea salt, and
herbs. The result is several great ways to enjoy the noble potato, as well
as being all-natural, low in fat, and full-flavored. Feed your family this
version of the potato and feel good about it.
- 16 oz Alexia Potatoes $2.49
BEER & WINE
Guinness Extra Stout & Murphy’s Irish Stout
 The
creamy, rich brew known as stout has become synonymous with Irish culture.
Indeed, the great stouts of Ireland are a source of national pride. No other
country exports as much brew as Ireland. Guinness Stout is, as one Irishman
intimated, “pure nourishment,” with its silky texture and endlessly rich taste.
Murphy’s Irish Stout is dry and intense with a more roasted characteristic.
Both Guinness and Murphy’s stouts are incredibly smooth despite their motor
oil resemblance! These traditional brews are fine chilled, but purists would
consider them best served at room temperature. The Irish know that stouts
are even better when you enjoy them with friends. So, prepare some simple
fare such as fresh oysters, invite a few friends, open a stout, and enjoy
a “wee” bit of Irish heaven.
- Guinness 8-pack Pub Draught cans $10.99 save up to $1.00
- Guinness 4-pack Pub Draught cans $5.99 save up to $1.00
- Guinness 6-pack bottles $7.99 save up to $1.00
- Murphy’s Irish Stout 4 pack $5.99
HEALTHY LIVING
Think Green
As I was contemplating a direction and title for this article, I wanted to
integrate March’s traditional Irish theme with the fact that it is also National
Nutrition Month. Since I often think out loud, a perceptive coworker suggested
“Think Green.” Brilliant! (Now, why didn’t I think of that?)
My thoughts then drifted to stories my dad would tell of my great grandmother,
Anna, who was the only one of eight children from an impoverished Irish family
sent to America to build a new life. Amid the tales of leprechauns and magic
shamrocks were anecdotes of Anna’s love for potatoes, the “only necessary
vegetable,” she would say. My dad apparently inherited her potato gene, as
I rarely saw a vegetable of color grace his plate.
Which brings me back to National Nutrition Month and thinking green. Green
vegetables, particularly leafy greens, are some of the most nourishing foods
we can eat. Take a stroll through the Produce Department and check out all
of the different shades of green with a variety of textures and shapes. All
of those qualities provide vital phytochemicals (plant nutrients) that nourish
every cell in our bodies and prevent oxidation which can lead to disease.
A salad bowl brimming with fresh greens and a rainbow of colorful veggies
is truly a nutritional pot of gold. For those of you who just can’t get enough
greens, the Healthy Living Department offers vegetable nutrients in tablet
and powder form. Throughout the month you’ll find savings on our many plant-based
supplements. Keep in mind though, supplements can be supportive but nothing
beats the real thing.
To further our “Think Green” theme for March, the Healthy Living Department
presents a nutritional seminar by Dennis Brickner entitled “Are You Digging
Your Grave One Forkful at a Time?” Dr. Brickner, from Brickner Chiropractic
Health Center in Springboro, has master’s-degree level training in biology
and he lectures in the community on health-related topics. Dr. Brickner will
discuss how our diets can create disease and ways to monitor and support our
health. Join us at our Springboro store on Saturday, March 15 from 1-3 p.m.
for this free, informative seminar. Please call by Wednesday, March 12 to
reserve your seat, as space is limited. This month, along with the potatoes,
“Think Green.”
BOSTON STOKER
Boston Stoker Irish Cream Coffee
Talking to “java guru” Don Dean about coffee is always enlightening. Don
is the owner of Dayton’s original local roaster of gourmet coffee, Boston
Stoker, and what he told me about their Irish Cream Coffee has me craving
a cup. They start with their excellent light roast, full-city Colombian. Right
when the fragrant, hot beans come out of the roaster, they infuse them with
their top-secret Irish cream flavoring. Don and his team of tasters chose
this particular flavoring a few years back because it fit the flavor profile
they wanted: the taste of a good Irish whiskey accompanied by lots of rich
cream.
This enchanting blend is best as an after-dinner drink along with cream and
sugar. Interestingly, Don highly recommends that you add at least some sugar
to all of Boston Stoker’s flavored coffees, Irish Cream or otherwise. By design,
to fully enjoy flavored coffees, you need to add the sweetness. And while
you are at the bar picking up your beans, why not enjoy an Irish-inspired
treat on the spot? All month, Boston Stoker’s featured drink is the tempting
Irish Cream Latte.
- 1 lb Boston Stoker Irish Cream Coffee Beans $6.99 save $3.70
SCHOOL OF COOKING
- A Spanish Tapas Party
Small bites of Spanish appetizers sure to please everyone at your next party
– what a great way to entertain!
- Star Wars Snacks 2 (ages 7-11)
Out-of- this world snacks that are perfect for the Jedi Master.
- Hands-On Pies
Learn the proper way to mix, roll, and bake the perfect crust for your favorite
fruit and cream pies.
- 30-Minute Pasta Meals
A variety of hearty pasta meals ready in 30 minutes or less!
- Asian Inspiration
An elegant Asian menu that is simple to make and wonderfully healthy.
- Favorite $10.00 French Wines & Party Appetizers
Fabulous, inexpensive French wines are skillfully paired with delicious
appetizers.
- Pizza! Pizza! Pizza! (ages 9-12)
Surprise everyone by making three different pizzas; even one with cookie
dough!
- How To: Essential Sauces
Technique of preparing vinaigrettes, hollandaise, and béarnaise sauces.
- What’s Old is New Again
Apply old cooking techniques in new and diverse ways. A classic meal prepared
with a new twist.
- Cooking-with-Herbs Primer
This class will introduce you to the eight most commonly used herbs and
how the flavor of herbs influences foods.
- Spring Break Sampler
Feel the breeze and taste the tropical flavors of this island cuisine-inspired
class.
- 30-Minute Midwestern Meals
30-minute Midwestern meals a la Rachel Ray!
Club DLM card is required for all sale
prices. Prices herein are valid through March 31, 2003. In the event of a
typographical error, in-store prices will prevail. All sale items are limit
five with Club DLM card.
Recipes
For a printable version of the recipes listed below,
click here.
Crispy Chicken with Blue Cheese
and Spinach
Adapted from the American Cheese Society
Newsletter
As we come out of hibernation
and approach spring, our cooking techniques change. The days are getting longer,
the spring sports are in high gear, and we’re likely to have less time to
put together a meal for the family. The following recipe is delicious and
quick.
- 3/4 cup Panko Bread Crumbs
- 1/4 cup finely shredded Vella Dry Jack Cheese
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground pepper, divided
- 1 egg, beaten
- 2 whole boneless, skinless Wellington Farms Chicken Breasts, about 2 pounds,
halved lengthwise, pounded to 1/2-inch thickness
- 3/8 cup (6 Tbsp) Vera Jane’s Extra-Virgin Olive Oil, divided
- 1 Tbsp unsalted butter
- 4 oz Maytag Blue Cheese, crumbled, divided
- (1) 5-oz bag of baby spinach leaves or a 4-oz bag of Mache, washed and
spun dry
- 1/2 cup chopped walnuts, toasted (optional)
- 1/4 cup Aunt Angie’s Balsamic Vinegar of Modena
Preheat oven to 400º F.
To make the chicken: Mix together the bread crumbs, dry jack cheese,
1 teaspoon salt, and 1/4 teaspoon pepper. Place mixture in a pie plate. Put
beaten egg in a shallow bowl. Dip the chicken breasts in the egg, then coat
with crumb/cheese mixture. Line a baking sheet with paper towels. In a large
sauté pan, heat 2 tablespoons of olive oil and butter together over medium-high
heat until the butter begins to bubble. Sauté chicken in a single layer (working
in two batches, if necessary) until the underside is crispy and brown, about
5 minutes. Turn and cook 4 to 5 minutes more or until the other side is also
crispy and brown and the chicken is cooked through. Place chicken on the paper
towel-lined baking sheet to drain. Remove the paper towels from under the
chicken and discard. Top chicken with 2 ounces of blue cheese, and bake in
oven for 5 minutes or until the cheese has melted. Transfer chicken to a carving
surface and let it cool slightly while you make the salad.
To make the salad: Place spinach, remaining blue cheese, and walnuts
(if desired) in a large bowl. Whisk together 1/4 cup olive oil, balsamic vinegar,
1 teaspoon salt, and 1/4 teaspoon of pepper. Add dressing to spinach and toss
well.
To assemble: Divide spinach among four plates. Slice chicken breasts
into 1/2-inch thick strips. Fan the strips on top of the spinach and serve
immediately. Makes 4 servings
DLM
School of Cooking Favorite!
Honeymom’s Rich & Buttery Scones
From Prairie Home Breads by Judith Fertig. The secret to their buttery goodness
is to freeze the scones before baking them. Keep a batch of unbaked scones
in your freezer, ready to pop into the oven on a weekend morning. Be sure
to check out Judith’s A Spanish Tapas Party cooking class on March 4 featuring
a variety of seafood appetizers perfect for entertaining.
- 4 cups all-purpose flour
- 1/2 cup sugar
- 5 tsp baking powder
- 2 tsp salt
- 1 pound unsalted butter, cubed and chilled (we prefer Président Butter)
- 3/4 cup currants, raisins, dried cranberries, blueberries, or cherries
- 2 large eggs, beaten
- 1¾ cups heavy cream
In a large bowl, mix the flour, sugar, baking powder, and salt together with
a wooden spoon. With a pastry blender or two knives, cut in the butter until
the mixture resembles coarse crumbs. With a fork, stir in the currants or
dried fruit of your choice, eggs, and heavy cream.
Turn the dough out onto a floured surface and roll out to a thickness of
two inches. With a 3-inch biscuit cutter, cut out rounds and place on an ungreased
baking sheet about one inch apart. Put the baking sheet in the freezer one
hour, or until the scones are completely frozen.
Preheat the oven to 325° F. Bake the scones for 25 to 35 minutes, or until
golden. Serve warm or at room temperature with clotted cream, jam, and butter.
Makes 10 to 12 scones
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many categories.
Monthly Prizes
Throughout the month of March, each time you
use your Club DLM card you will be given a chance to win...
- Sonrise Window Cleaning Single Visit (value up to $100.00)
- 2 Tickets to the Dayton Ballet’s “Spring Fling” at the Victoria Theatre
(value $74.00)
- One Half Heavenly Ham® from our Meat Dept. (value $40.00)
One set of prizes will be awarded
at each store location unless otherwise specified.
No purchase necessary to enter.
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Bakery
