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For past issues of the Market Report,
visit our Market Report Archive!
April 2003 Market Report
A
PDF version is now available!
DLM Health Fair 2003
As we were getting ready for dinner the other night, my
15-year-old daughter reminded me she had been given a certificate for a massage
as a Christmas gift. “I think it’s time,” she said, grimacing as she sat down
at the table. She added a gymnastics class to her
nine weekly dance classes, and she is obviously actively engaging in the “no
pain, no gain” theory. “I can barely move,” she groans. So I make a note to
schedule her massage, while thinking that a trip to the chiropractor might
be in order. Her hips tend to shift because of a slight spinal curve and an
occasional adjustment does the trick.
Did you know that massage is one of the oldest forms of
remedial therapy? Hippocrates wrote in the fifth century B.C. that the way
to health is a scented bath and an oiled massage everyday. We know that a
massage is relaxing, but it can also improve circulation, stimulate lymphatic
drainage, relieve headaches, help insomnia – and the list goes on. Chiropractic
adjustments, first used in the 1800s, can also address a long list of ailments
including muscle, joint, and nerve pain; headaches; sinus and ear problems;
carpal tunnel; asthma; etc. Massage and chiropractic are two types of what
are considered alternative or
complementary therapies. Many of our customers often ask about these and other
therapies, unfamiliar with their methods and expected results. Then there’s
the matter of where to go or who to call.
So, in pursuing our goal to accommodate you, the Healthy
Living Department is hosting DLM Health Fair 2003 at our Springboro store
on Saturday, May 3 from 10 a.m. to 5 p.m. Come and meet local professionals
in holistic practices including massage, chiropractic, hypnotherapy, reflexology,
exercise therapy, yoga, nutrition, herbal medicine, and more. There will be
representatives from our supplement and skin care lines to answer your questions
and provide samples of their top-quality products. Short educational seminars
will be running throughout the day on a variety of topics. Experience a mini
massage or a reflexology treatment on your hand. Learn more about that multivitamin
you’ve been thinking about taking. Enjoy samples of products designed to pamper
your skin or provide benefits of aromatherapy. Those interested in related
career opportunities will also be able to gather information. This fun and
informative event is free and open to everyone, so bring your
family and friends. It’ll be a great day to browse the entire store while
munching on healthy food samples. And you just might win a door prize!
Mark your calendars now: Saturday, May 3 from 10 a.m. to
5 p.m. What a great opportunity to visit our beautiful Springboro store, learn
more about complementary health practices, talk with local professionals and
company representatives, collect product samples, and eat delicious food.
If you have questions, contact the Healthy Living Department (Springboro:
937-748-6800, Washington Square: 937-434-1294). See you there!
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
New! Benedetto Cavalieri Artisan Pasta from
Apulia, Italy
To me, one of the quickest and most economical ways to satisfy a healthy
appetite is to sit down to a steaming plate of quality pasta. And this line
of hand-made pasta from Apulia, Italy is a great way to get there. It’s chewy,
flavorful, and holds and marries with the sauce perfectly. Benedetto Cavalieri
also makes some very interesting cuts such as the big spoked wheels called
Route Pazze, and super long and thin Capellini d’Angelo (angel hair).
Artisan pasta is much more pleasurable to eat because it is made from better
ingredients and a slower hands-on process. Mass-produced pasta is extruded
through Teflon-coated dies and quick dried, resulting in super-smooth pasta
that doesn’t hold sauce well and tastes gummy. Artisans like the Cavalieri’s,
who have been making pasta since 1918, start with higher quality durum wheat.
After making the dough, they carefully extrude it through bronze
dies that create a rough surface on the pasta that you can easily see. The
rough texture helps it to absorb sauce much better. Once extruded, the pasta
is patiently dried at a low temperature. The end result: artisan pasta has
more texture and chewiness, as well as better flavor of the superior grain.
How can you best enjoy the simple luxury of artisan pasta such as Benedetto
Cavalieri? Make sure you cook it in plenty of salted (use a good sea salt)
water, a minimum of four quarts per pound. Start tasting the pasta a couple
of minutes before the package directions say it will be done to ensure you
don’t overcook it. Drain the pasta a minute before it is completely cooked.
Do not rinse it, as this would rob some of its wonderful flavor. Then add
your pasta to the skillet where you have warmed your sauce. Cook and mix the
two together for a minute, and serve immediately. I’m a nut for eating things
at the right temperature, and I think this is vital with pasta. To get the
most flavor, you’ve got to eat it very warm, right after you drain it and
combine it with sauce. At this point, you may want to drizzle some extra-virgin
olive oil and grate some Parmigiano-Reggiano over the dish. Then it’s time
to mangiare bene!
New! Delouis Mustard
Most condiments fit into a nice little box. Ketchup is king of the drive-thru
fast food, béarnaise resides at white tablecloth restaurants, and we dunk
our sushi and dim sum in soy sauce. Not so with mustard—its range is much
wider. Mustard is as much at home on a rack of lamb as it is on a hotdog.
Mustard’s versatility is one reason why we carry so many varieties. Another
reason is that mustard simply makes food taste so good.
Delouis Dijon Mustard has so much flavor that I ate half of the little sample
jar with a spoon as Anne Dessens* was telling me about it. This is a classic
Dijon that is very clean tasting, all natural, and free of any additives.
It has been honored at international competitions such as the Napa Valley
Mustard Festival. I agree with the accolades; it is the best Dijon I’ve ever
tried. This weekend, I’m going to make a sauce with it for the Coleman Natural
Lamb Chops that Jack writes about. And all summer long I plan on slathering
it on those yummy New York hotdogs we carry, such as Boar’s Head and Nathan’s.
Stock up this month, and enjoy this very tasty and very versatile condiment
with your favorite meat dishes.
* Stop by to see Anne and her husband
Arnaud as they visit our stores on April 18 and 19.
The Salt Makes a Difference
All salts are not created equal. If you’re thinking, “gimme a break, salt
is salt and there is no difference,” I’ll understand if you read no further.
Most of us here had the same skepticism. Then we started investigating and
tasting salts. Why go to the trouble? We use salt so much because it is one
the greatest natural flavor enhancers. If a
difference exists in the salt itself, it follows that different salts would
have different effects on the flavor of food.
The best tasting salts are harvested from the sea by painstaking natural
evaporation methods. Salts harvested from different waters have a different
composition and different flavor and texture. One may be finely granulated
and have a delicate flavor. Another may be flaky and taste more like sea spray.
Salts are as different in appearance as are Michigan and Washington apples,
different in flavor as Tuscan honeysuckle and local clover honeys. So what
is the ultimate in salt? Each region would say its own, but ask chefs and
others in the know, and the answer you often get is Fleur de Sel (flower of
salt). It has been, and continues to be, harvested by hand from the clean
Northern Atlantic waters that lap up on France’s Brittany coast. The salt
actually appears like white snowflakes as the water evaporates in special
evaporation ponds fed by the sea. It is then gathered by being gently raked
up by skilled harvesters. After they harvest the
“cream,” what is left is gray salt, which is also very good, but not to be
compared to Fleur de Sel.
Although we have carried this salt for some time, we were recently able to
get our hands on some precious Fleur de Sel at a great price. This is thanks
to a transplanted West Virginian food writer named Anne Dessens who is married
to a native Breton and lives close to where the salt is harvested. Anne also
has family in Springboro, which is how we had the good fortune of meeting
her.* What is so special about Fleur de Sel? Simple: its great flavor and
what it does for your food. Taste regular table salt next to Fleur de Sel.
You will note that plain table salt has an overly strong flavor and bitter
chemical aftertaste. Fleur de Sel is a beautiful crumbly white salt that smells
of violets (hence the name “Flower of Salt”) and has a softer, much truer
salt flavor. How do you use it? You may appreciate Fleur de Sel the most when
you use it as a simple addition in finer dishes and as a finishing condiment.
For example, right before grilling a Coleman Rib-eye steak, sprinkle it with
Fleur de Sel. Ditto for a shiny fresh piece of Shetland Salmon from our Seafood
Department. You won’t believe the impact this salt has on already good food.
Another idea is to spread crusty Artisan bread with a good unsalted butter,
then sprinkle a little Fleur de Sel. I often add a pinch to my hot soup here
at the store. Sprinkle it on steamed veggies or quartered ripe tomatoes, and
then drizzle a good extra-virgin olive oil. Choose a good salt and soon it
may become your favorite condiment. Pick some up and see what I mean.
- Fleur de Sel from the Isle of Ré 160g $7.99 save $2.00
- Fleur de Sel from the Isle of Ré 70g $3.59 save 40¢
- Grey Sea Salt with Herbs for Grilling 180g $6.29 save 70¢
- Grey Sea Salt for Fish 180g $6.29 save 70¢
- Grey Sea Salt with Peppercorns 180g $6.29 save 70¢
- Grey Sea Salt with Basil 160g $7.99 save $1.00
* Stop by to see Anne and her husband
Arnaud as they visit our stores on April 18 and 19.
MEAT &
SEAFOOD
Order your Heavenly Ham® today!
 Dorothy
Lane Market’s exclusive Heavenly Ham® was judged #1 by the Dayton Daily News
and #1 by The Cincinnati Enquirer. And with good reason! Our exclusive, fully
cooked, spiral-sliced, honey-glazed Heavenly Ham® hams are ideal for Easter
and other special occasions as well as everyday meals. We use the finest American
hams, and their natural flavor is enhanced by slow, dry, mild curing and hickory
smoking. The spiral-cut, uniform slices are easily released from the bone
with just a touch of a knife blade. Pick one up for your family feast.
The Best Lamb for Spring Holidays
Ham may be the main choice on many American
holiday tables, but worldwide, lamb is the number one Easter entrée. Lamb’s
association with new beginnings and spring, as well as being an important
protein source in ancient cultures, has made it a natural choice. Then why
don’t we enjoy lamb more often? Far too many of us baby boomers associate
lamb with that dry, gamey, overcooked, gray roast served with some day-glo
green mint jelly we had in our childhood.
Coleman Natural Lamb bears no resemblance
to the mutton we all have bad memories of. Coleman is USDA choice grade or
higher. That’s right–lamb is graded just the same as beef. (The lamb you may
find elsewhere does not have a grade for a reason—low quality.) Our lamb is
raised by small Colorado ranchers adhering to the strict Coleman raising practices.
The standards are quite simple: No added hormones or antibiotics ever; no
animal by-products used in the feed ever; and animals raised under the best
conditions possible with respect to the environment. In short, Coleman is
a model for sustainable agriculture practices. What does this mean to you
and me? When you buy Coleman Natural Lamb, you are getting the best of the
best – succulent, grain-fed lamb that has true, clean flavor and tenderness
coming from the marbling of the meat. There is no worry about feeding practices
or antibiotic use, and you are supporting sustainable agriculture, small family
farms, and respect for the environment.
It’s hard to find a product that tastes better
and is better for you, but with Coleman Natural Lamb it is an easy choice.
Try pairing Coleman lamb with fresh spring herbs like rosemary, chives, and
mint. Pan sear or grill your chops at high heat to seal in juices, then finish
cooking them at lower heat for a few minutes (for ideas on cooking a whole
roast, ask us in person for details). Serve medium rare to medium.
- Loin Lamb Chops $10.99 lb save $2.00 lb
New! DLM Smoked Scottish Salmon
By my reckoning, there are three things the
Scots do exceedingly well, and that is: (1) make good whisky, (2) play great
golf, and (3) make some of the best smoked salmon in the world. That’s why
we chose to take our Shetland Farm Organic Salmon and have it smoked in the
true Scottish tradition. The result is some of the best tasting smoked salmon
we have experienced—succulent, tender, marbled salmon with a perfect balance
of sweet and smoky flavor.
As I write this article, Oakwood Seafood Manager
Phyllis and I are at the International Boston Seafood Show tasting our way
through aisle after aisle of product. I am now fully satisfied that our DLM
Smoked Scottish Salmon is honestly better than normal smoked salmon. We researched
salmon from both hemispheres to find a year-round source that would meet our
high standards for health, quality, and flavor, and I am thrilled to say we
found it and can offer it to you. We are, in fact, so proud of it that we
put our name on the package.
 What
makes ours superior? The salmon used by most smoked salmon producers is a
No. 2 grade fish – fish that would not normally make the grade as a fresh
product. Many use previously frozen salmon. We use only fresh, never-frozen
No. 1 grade salmon that is truly Scottish, from the cold pristine waters of
Scotland’s Shetland Isles. This is salmon that has been raised naturally with
no sub-therapeutic antibiotics. The fish are organically fed, raised in some
of the cleanest waters found in an environmentally friendly manner. How do
we then have it processed? It is smoked in the time-honored Scottish way.
This process for making the world’s finest smoked salmon has not changed in
100 years. The brine is all hand-applied to the fish; no marinating or injecting
like others. This salmon has just the right oil content for smoking. There
is no fishy aftertaste; neither does it have a “mushy” texture as do cheap
previously frozen product.
As you can see, when we set out to develop
this product, we took no shortcuts. We started with the finest salmon we could
get year round, and we made sure it would be processed using traditional hands-on
methods. The result is a superior smoked salmon both in texture and flavor.
One you will love, whether it’s on your morning bagel, or as an elegant appetizer
with Champagne. Come and taste the difference, and pickup a package soon!
BAKERY
Rustic Country Bread
We may speak a different language than most Europeans, but the truth is that
we’re much alike, especially comparing lifestyles in the heartland. Hank Williams
Jr. would find that “a country boy can survive” quite well across the big
pond. Need evidence? Bakery Director Scott Fox, born and raised in Ohio’s
farmland, is a man who rises early every day to drive his muscular four-wheel
drive pickup over miles of country roads to get to work. When he went on his
first trip to Europe eight years ago, he not only survived, he flourished.
Scott made some new friends among the world’s baking elite and, rumor has
it, even went out for a little late night cow-tipping (for further information
on this country boy rite-of-passage, see the movie Tommy Boy). More importantly
to you and me, he honed his bread-baking skills by working with American and
European master bread bakers. One of the nuggets he came back with was how
to make the flavorful crusty loaves that you find in the countryside towns.
For generations, Europeans living in small villages have baked their daily
bread in communal bread ovens. The ovens Scott saw in rural France were timeless
and romantic in a way—old dilapidated barnyard sheds made of stone. The bread
baked in such ovens is correspondingly rustic—often just a slab of unshaped
dough dropped on the hot wood-fired hearth. The ingredients of the bread are
simple: clean water, good flour, a little yeast, and a pinch of salt. The
process and skill to make this bread, however, are not so easy. An experienced
baker has to know how to mix the ingredients in a precise fashion, and at
certain temperatures. He or she must know how to handle the dough so that
the yeast and proteins develop correctly to make good flavor. Finally, baking
it properly on a very
hot, unevenly heated stone surface is no small task.
We carry on these traditions daily at DLM, baking right on the hot hearth
of our two huge European bread ovens. Our Rustic Country Bread is an exact
duplication of the loaves baked in those village communal ovens. The result
is a flavorful hunk of bread with an airy, open interior, and light, slightly
chewy brown crust. Because of its simple good flavor, our Rustic Country Bread
is great for everyday use. Use it to mop up your sauce. Dip it in extra-virgin
olive oil. Enjoy it toasted for breakfast, drizzled with honey. You get the
picture. This month, we are baking Rustic Country everyday, so be sure to
keep a fresh loaf on hand. Whether you are putting out a feast or bonding
over a glass of wine and hunk of cheese, this is bread you want to linger
over…pass it around, tear off pieces, share, savor, enjoy life.
DAIRY
New! Yoplait Saveur d’Autrefois
Yoplait is a humongous company, selling yogurt all over the world. Like many
international food companies, they adjust products to fit the locals. While
I think the conventional Yoplait is okay, this new product is, I’m sure, the
stuff they eat at headquarters.
The name means “taste of another time.” This new yogurt is creamy, but not
heavy, with sort of a whipped lightness to its texture. The flavor is incredible,
truer, and longer lasting than conventional yogurt—one of those eyes-rolling-back-in-your-head
experiences. And it comes in charming individual crocks. We chose Vanilla,
Natural, Strawberry, and Lemon (my favorite). Treat yourself to all four flavors
and savor each spoonful.
BEER & WINE
M. Chapoutier Belleruche Cotes du Rhône
Rouge
Our good friend, Rhône vintner Michel Chapoutier, makes this super red wine
from primarily Grenache. It is medium-full bodied with ample amounts of dark,
rich fruit that explode on the mid-palate with a fairly hearty finish. Perfect
paired with lamb or pork dishes. $9.99 save $4.00
M. Chapoutier Belleruche Cotes du Rhône
Blanc
This is a lovely wine that we think is the perfect alternative to Chardonnay
and a really good price to boot. It is a dry combination of Bourboulenc and
white Grenache producing a vibrant and minerally wine that is quite refreshing…no
oily tones here. $9.99 save $4.00
PRODUCE
Fresh Fast Food
Looking for fresh, healthy fast food? Don’t think burgers and fries. Think
mâche and micro greens. Mâche, also known as lamb’s lettuce, originates in
Europe and is now grown quite perfectly by Epic Roots in California. It’s
got a refreshing, slightly nutty flavor. Earthbound Farms Organic Micro Greens
is an Edenic mix of delicate baby lettuces and other greens. Both products
are fabulous with a simple vinaigrette of Dijon mustard, white wine vinegar,
and extra-virgin olive oil. Per package of greens, whisk a teaspoon of mustard
with a couple of tablespoons of the vinegar. Then vigorously whisk a slow
stream of your oil (about three times the amount of vinegar, according to
your taste) until the mixture is shiny. Add sea salt and fresh ground pepper
to taste. Then toss it thoroughly with your greens. There you have it: food
that is fast, fresh, healthy, and full of flavor. Make sure you keep a bag
of one of these greens in the fridge ready to go all spring and summer.
Need an even easier solution to eating healthy fast food? When life gets
super busy, don’t go bananas, eat one instead. Bananas are a very healthy
source of carbs, so they are great as a between-meal snack or after-workout
treat. They are loaded with fiber, as well vitamins A, B, and C. One banana
is filling enough to stave off hunger pangs, so it can help keep you from
overindulging. On top of that, a single banana is a great value, costing less
than a candy bar. As the weather warms and you get more active, keep a banana
handy as a healthy snack. At DLM, we are very careful in handling bananas,
so that you get the most beautiful, delicious fruit possible every time. The
next time you’re in the store, be sure to buy a bunch!
- Mâche $5.99 each
- Earthbound Farms Organic Micro Greens $4.69 each
- Bananas 49¢ lb
SCHOOL OF COOKING
- American Bistro Dinner
Steve Schmidt is back at DLM teaching a very American bistro dinner menu
perfect for springtime entertaining.
- Southern Barbecue
Join Steve Schmidt for a good old-fashioned southern BBQ for casual warm-weather
entertaining.
- American Girl – Kaya (ages 9 to 12)
Explore the culture and cooking of the Nez Perce Native American Indians
with Kaya – the newest American Girl Doll.
- The Great Northwest
This class features the wines and foods of the Great Northwest.
- Entertaining 101
This basics-of-entertaining class will teach you from A to Z how to throw
a terrific party!
- How To: Marinades for Chicken & Fish (Oakwood)
This class features a variety of marinades for chicken and fish.
- A Day in the Kitchen: Fish & Shellfish
A Day in the Kitchen classes offer an in-depth mastery of a specific culinary
topic.
- Perfect Cakes
Nick Malgieri’s newest cookbook guides you step-by-step for mastery of cake
basics.
- Vegetarian Pasta – The Italian Way
These pasta dishes are packed with flavor and the goodness of wholesome
vegetables and beans. Join us for an evening of inspired vegetarian cooking
with Chef Loretta Paganini!
- American Grill
Grill beyond basic hamburgers and hotdogs –join us and expand your backyard
grilling skills and recipes!
Club DLM card is required for all sale
prices. Prices herein are valid through April 30, 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.
Pasta Niçoise
Adapted from New Food Fast by Donna
Hay
A la Niçoise, is a phrase that
means “as prepared in Nice,” typifying the cuisine found in and around this
Mediterranean city. This cooking style is identified with dishes that include
tomatoes, black olives, garlic, and anchovies. The traditional Salad Niçoise
contains these basic ingredients plus haricots vert (thin green beans), onions,
tuna, hard-cooked eggs, and herbs. The following recipe is a new twist to
this classic.
- 8.8-oz pkg Valfleuri Nids (egg noodles)
- 8 oz haricot vert or small green beans, blanched
- 2 Tbsp House of Tsang Mongolian Fire Oil
- 12 oz tuna steaks
- 3/4 cup kalamata olives
- 3 Tbsp lime juice
- 1/4 cup flat leaf parsley, coarsely chopped
- 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 2 hard-cooked eggs, finely chopped (optional)
- 2 garlic cloves, pressed or finely minced
- 8 anchovy fillets, finely chopped
- Sea salt and freshly ground pepper, to taste
Place noodles in a large pot of boiling, salted water and cook until al dente,
about 7 minutes. While pasta is cooking, heat Fire Oil in a small fry pan
over medium-high heat. Add tuna to the pan, and sear the tuna for 1-2 minutes
per side. Place tuna on a cutting board. Reduce the heat to low, add lime
juice, olive oil, garlic, and anchovies, and cook for 1 minute. Slice tuna
into thin pieces. Drain noodles and place in a large bowl with tuna, green
beans, olives, parsley, and eggs. Pour warm dressing from the pan over the
noodles and toss to combine. Season to taste with salt and pepper. Serve at
room temperature. Makes 4 servings
Galette au Chevre (Goat Cheese Tart)
A recipe from the Brandywine Inn in Monroe, Ohio
A galette is a round, rather flat cake made of flaky pastry dough, yeast
dough, or sometimes unleavened dough. The term also applies to a variety of
tarts, both savory and sweet. There are as many variations as there are French
regions. They may be topped with fruit, jam, nuts, meat, cheese, etc. This
recipe is ideal as an appetizer or would be a delightful addition to a brunch
buffet.
Preheat oven to 425º F.
To prepare the pastry:
- 1½ tsp dry yeast
- 2 cups all-purpose flour
- 2/3 cup warm water (100-110º F)
- 6 Tbsp (3 oz) unsalted butter, melted and cooled
- 1 tsp salt
Dissolve yeast in warm water, then stir in salt. Place flour in the bowl
of a food processor. With machine running, pour in yeast mixture, then melted
butter. Process until dough forms a mass. Place the dough on a work surface
and knead lightly, incorporating additional flour if it is too sticky. Place
in a lightly greased bowl, and let dough rise in a warm place while preparing
the topping.
To prepare the topping:
- 3 Tbsp (1.5 oz) unsalted butter
- 4 oz Couturier goat cheese
- 4 cups thinly sliced onions, about 1 pound
- 1/2 cup chopped walnuts
- 1 cup whipping cream
- Freshly ground black pepper
- 1/2 tsp salt
Melt butter in a heavy saucepan. Add onions and cook slowly until very soft
but not brown. Pour in cream, increase heat to medium and continue cooking,
stirring often, until cream is reduced, ivory-colored, and thick, about 10
minutes. Stir in salt.
To assemble and bake:
Roll dough out on a lightly greased 14" pizza pan. Pinch the edge of the
dough to make a rim. Spread surface with the onion mixture. Break up the goat
cheese and sprinkle over the onions. Top with chopped walnuts. Bake 25-30
minutes until bottom of pastry is barely golden and top is browned. Sprinkle
liberally with freshly ground pepper. Cool about 15 minutes before cutting.
Cut into wedges or squares. Makes 16 servings
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many categories.
Monthly Prizes
Throughout the month of April, each time you
use your Club DLM card you will be given a chance to win...
- $50 Gift Certificate to the Winds Café & Bakery or Wine Cellar
- $50 Gift Certificate to Grandma’s Gardens and Landscape
- Two Private Music Lessons* from Hauer Music Co.
(value $30.00 • *first-time students • no instrument
needed)
One set of prizes will be awarded
at each store location unless otherwise specified.
No purchase necessary to enter.
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Bakery
