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August 2004 Market Report
[click for
PDF]
Department Features -
Recipes - Monthly
Prizes
For past issues of
the Market Report, visit our Market
Report Archive!
Staying Ahead of the Herd
with Coleman Natural Beef®
If you’ve been buying Coleman Natural
Beef® at Dorothy Lane Market, then you know that you are
purchasing meat that is free-range, free of hormones and antibiotics,
and tastes great. Here are a few things you probably didn’t
know. In 1979 Mel Coleman Sr. decided it was time to do things
differently. Not just different – better. He believed
consumers wanted beef that not only tasted better, but was
better for them and the environment. His vision was, and Coleman
Natural Beef’s mission still is, “to produce good-tasting,
high-quality, wholesome food through sustainable methods.”
And we are thankful for this vision. Since 1980 we have partnered
with Coleman to bring you beef with this high standard.
So how does Coleman accomplish this high standard? Coleman
literally wrote the book on “natural” in regard
to meat. They were the first company to receive the USDA approved
label for natural beef. They follow a strict protocol in which
their animals never receive antibiotics or hormones. If therapeutic
antibiotics are administered, that animal is treated and removed
from the herd. Under the guidance of nutritionist Dr. Jack
Martin, Ph.D., Coleman developed a balanced diet that can
be digested without the use of drugs which includes natural
minerals and amino acids. Cows by nature are not carnivores.
Coleman cattle are vegetarian and there are never any animal
by-products in their feed. Coleman also supports free-range
grazing, knowing that natural grasses provide a healthy, nutritious
diet. Rotational grazing is used to ensure that no pasture
is overgrazed. One look at the gently rolling pastures in
the high plains of Coleman Country and you can see that this
is certainly the place to raise cattle. In fact, most of their
cattle are raised in Colorado, the Dakotas, Nebraska, and
Iowa. This last of the wide open space in our country lends
special meaning to the term “free-range.”
Another factor to be considered is where Coleman purchases
their cattle. Over the years they have purchased cattle from
over 700 farmers and ranchers who have raised cattle “as
nature intended.” They learned early on that simply
testing young cattle for antibiotics was not good enough.
All Coleman Certified Ranchers raise their cattle to exacting
specifications – humanely and without antibiotics from
the day the cattle are born.
Even their slaughterhouses are held to higher standards.
They do pre-production testing on any surface that comes in
contact with meat to ensure the plant is clean both visually
and microscopically. And they don’t process 300-400
cows per hour like the larger plants brag. Coleman processes
25-30 cattle per hour – and that is what they brag about.
Much of the ground beef found in other supermarkets is processed
in the large plants. But never fear, we grind Coleman beef
in our store several times daily, using whole muscle meats.
You know when you pick up your package of ground beef, chuck,
or sirloin that it came from one muscle of one cow, not from
multiple sources.
As for sustainable methods, Coleman enlisted the guidance
of Dr. Temple Grandin, assistant professor for animal science
at Colorado State University. Together they designed an animal
wellness program wherein cattle are raised from birth in a
humane, unconfined manner. This healthier living environment
reduces stress on the animals, thereby reducing the chance
for disease. All these practices combined lend to high quality
not high quantity. In addition to increased demand and the
closing of the Canadian border, we in the U.S. are at the
lowest cattle population since 1952. And the highest cattle
cost in U.S. history has put serious pressure on our supply
of great beef. But Coleman, like Dorothy Lane Market, is undeterred.
Their quest, and ours, for Honestly Better beef, is something
we can all be thankful for! So the next time you sit down
to dinner and enjoy that tender Coleman Rib-Eye or that juicy
Coleman burger, look to the west and give a simple respecting
tip of the hat to Mel Coleman and his legacy. Thanks Mel,
for caring enough to bring us natural beef we feel proud to
feed our friends and family.
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!
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| New! ZICO
Coconut Water
“You put de lime in de coconut, you drink ‘em
bot’ togedder
Put de lime in de coconut and you’ll feel better,
Put de lime in de coconut, drink ‘em bot’ up…”
–Harry Nilsson 1971
Sometimes you shop out of necessity, and at other times,
you do it for fun and discovery, that is, to see what’s
the latest and greatest, n’est-ce pas? Believe me, it’s
just as fun for us to find new things for you. One of the
categories that’s been “hot” in recent years
is health-oriented beverages. At our store you’ll find
all kinds of interesting drinks to wet your whistle and nourish
your body, such as healthy green tea, soothing chai, and refreshing
spring water.
So what’s next? Coconut water. Yes, thanks to ZICO,
we can easily do what Harry Nilsson recommended years ago,
but why would you want to drink coconut water? First, let
me share what I’ve learned about coconut water. A few
years back I was with my family in Maui, where I wandered
into a funky little health food store and picked up a book
called Raw Power. The message: for vibrant health, you need
to lift weights and eat raw foods, especially the meat and
water, of young green coconuts. OK, been going to the gym
for years, but where do you get young green coconuts? I returned
from Maui, shelved the book, and forgot about the coconuts.
Then about a year ago, Linda (a very healthy lady who shops
at DLM, and now works part-time in our Healthy Living Department
at Springboro) told me that she regularly eats young coconuts.
She was ordering them a case at a time from our Produce Department.
She got me started on them, Dorothy Lane Market started carrying
them regularly, and I was on my way to coconut bliss. There
is only one catch: it’s a bear to get the water and
meat out of a young coconut. You literally have to take a
drill and saw or very strong serrated knife to the task. (If
you want to try it, buy a young coconut or two at DLM, and
ask Linda or me how to split it open. We also found good instructions
including photos at this site: http://www.living-foods.com/articles/youngcoconuts.html)
Again, what’s so special about coconut water? And how
has ZICO made it easy, fun, and even more satisfying to drink?
The more you look into it, the more amazed you will be by
the coconut. It’s one of our planet’s most incredible
foods. For one thing, the coconut is a natural filter that
takes almost nine months to filter each liter of water. Coconut
water is pure, clear, and has a thicker viscosity than water,
and has five essential electrolytes. It is, in fact, one of
the highest sources of electrolytes known to man. Think of
coconut water as nature’s sports drink, the perfect
post-exercise drink and hot summer day refresher! One serving
has more potassium than a banana, is fat free, has no added
sugar, and is lower in acidity than manufactured sports drinks.
To those who use it, from athletes to models to anyone interested
in good health, coconut water is a life-giving elixir.
Brazilians, Asians, and others who have ready access to coconuts
have harvested coconut water for years. But no one, at least
that I’m aware of, made ready-to-drink, high-quality
coconut water available to us until now. I met Roberto Ruiz
and the other energetic people of ZICO in New York at a food
show, had one wonderful sip of their coconut water, and I
was sold. We are now one of the first places in the U.S. to
offer this amazing beverage. ZICO packages the coconut water
in easy-to-tote aseptic containers that also serve to protect
the water. Pick up a ZICO today, or better yet, get a case
of 12. Choose from three great flavors: Natural, Mango, or
Passion Fruit-Orange Peel.
- 11-oz individual $1.99 save 30¢
- Case of 12 $21.99 save $3.00
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| Exciting New Cheeses
Do you love cheese? Do you enjoy discovering new ones with
mouth-filling flavor? If so, visit our Cheese Department,
where once again we have discovered several new and wonderful
cheeses for you. As you may know, we travel to meet cheesemakers,
importers, and others passionate about cheese to bring interesting,
special cheeses to you. Here are a few new additions from
Italy and England that we found on recent jaunts to gourmet
food shows.
Italy
After meeting Giovanni Fiori and sampling some of his wonderfully
intense cheeses, we knew we had to bring them back for you
to enjoy. Giovanni is a fifth generation affinatore, that
is, he and his family obtain cheeses from artisan producers,
expertly age and care for them, then bring them to market.
He is likely the most knowledgeable—and passionate person
regarding Italian cheeses we have ever met. For five generations,
maximum attention to the handcrafted quality of the cheeses
and passionate care taken in the refinement process mark the
proud work of the Guffanti-Fiori family.
Caciocavallo Podolico
Aged in caverns for at least one year, it has nice round,
full flavor. Guffanti-Fiori is the only source of this cheese,
to our knowledge. This provolone-style cheese is made with
the milk of the Podolica, a rare breed of cow from Puglia.
It has a smooth, rich texture. Easy to eat, kids will love
this cheese too.
Blu Del Moncenisio
From the mountains bordering France, this cow’s milk,
marbled blue cheese is very creamy and kinda funky. It’s
complex enough to appeal to the hard-core blue lover, yet
has a beautiful sweet finish that most anyone would find appealing.
Having a picnic? You’ll love this cheese spread over
baguette slices and served with a crisp white wine.
200-Day-Old Gorgonzola
If you’re a fan of blues, you’ve gotta try this
one! Aged for twice as long as typical Gorgonzola, this cheese
reaches extraordinary levels of flavor and robustness. This
is not a dolce that’s sweet like most gorgonzolas you’ve
tasted. It has a slightly salty, intense flavor, balanced
with a semi-soft texture. For true blue cheese lovers only.
Try a slice over a Coleman steak, or break a few pieces into
a salad.
England
Akin to what Giovanni does for Italian cheeses, Ann Marie
of The Fine Cheese Company likewise finds extraordinary artisan
cheeses, this time from Britain, and brings them out of obscurity
for us to enjoy. Artisan cheese remains her passion and she
is committed to unpasteurized cheese, small-scale production,
and only selling products that she herself enjoys eating,
just like we here at Dorothy Lane Market. Two of our favorite
cheeses from this source are listed below. She also brings
us The Fine Cheese Co. Crackers, which are thoughtfully flavored
crackers designed to complement specific cheeses.
Duke of Sussex
This wonderful cheese is made with great care by Julie and
Cliff Dybal in the county of Bath. The Dybals use only raw
cow’s milk from their own farm, utilize traditional
methods, and use only vegetable rennet to start the cheese.
Therefore, this is a true artisan (refering to traditional
methods), farmhouse (using only the milk from their own cows)
cheese. Similar to how microclimates and terroir affect the
making of wines, the very land on which Julie and Cliff’s
cows graze is reflected in the flavor of the cheese. For example,
in both its aroma and flavor, you will pick up notes of herbs
and grasses. They mature each wheel eight months to further
develop flavor, balance, and creaminess. This is a real beauty…don’t
miss it! Pairs well with a good English ale.
Sharpham Rustic with Garlic & Herbs
This great semi-soft cheese is made from the organic milk
of Jersey cows. By adding cream back into the cheese, this
cheese captures the richness of a triple cream with a concentrated
flavor. The idea for the garlic addition to this cheese came
from the cow’s natural diet. By eating the wild garlic
growing in the pasture, a hint of garlic was in their milk.
So what is a cheesemaker to do? Add garlic and herbs to the
incredibly creamy cheese and create a wonderfully fun cheese.
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| Jack’s Grill
Rubs Bring Flavor to Your Table
No doubt about it, when you eat Coleman Natural Beef™,
DLM Chicken, or du Breton Pork, you know you are eating the
best-tasting meat available. Now you can enhance that excellent
natural flavor with some exciting new rubs under the Jack’s
Grill label. Spicy aromas emanate from the colorful tins,
tempting you as you gently rub the mixtures into your favorite
meat or seafood. In fact, the scent wafting from the oven
or grill is merely a tantalizing harbinger of what is to come.
After rubbing the Chicken & Poultry Rub into some thighs
and legs, then grilling them for my family, I was showered
with accolades! My three-year-old granddaughter, Zoe, ate
three legs and would’ve gone for four if we hadn’t
tempted her with watermelon instead. The rubs left the skin
crispy and crunchy while the perfect marriage of herbs and
spices added just the right touch to the meat.
Try the Beef & Burger Rub over a Coleman Chuck Roast,
then toss a teaspoon more into the pan juices for succulent
gravy. Patting your ribs with the Pork Rub before cooking
is just a teaser when you finish them off with Jack’s
Grill Sauce. You can use Fish & Seafood Rub as the perfect
seasoning for any grilled seafood, or even add it to chunked
salmon or tuna for enticing seafood salad or patties. Use
a little or a lot; rub it in right before cooking or let it
marinate for several hours. I’ve even tossed my diced
up red potatoes in olive oil, then sprinkled the pork rub
on them for a tasty side dish. The possibilities are endless.
Do yourself a favor and buy the combination 4-pack of all
the flavors, then you can buy individual rubs as needed to
replace them. You’ll have fun too as you give new life
to your cooking and grilling.
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| The Stump Jump
2002 GSM
Wow, this wine from d’Arenberg is awesome!
A phenomenal value that closely resembles a southern Rhone
wine with a bit more fleshy fruit. A blend of Grenache, Shiraz,
and Mourvedre that has tons of inky, blue-black fruit, ripe
fleshy tones with soft hints of spice and a really long finish.
$12.99
Naia 2003 Blanc
Look no further for the “hottest”
white wine this summer! A blend of Verdejo and Viura from
Rueda, Spain, this wine is almost “electric” with
bright fruit, crisp acidity, and dry finish. $10.99
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| “The
Roogle Rocks!”
Marquis Philips 2003
By now, this four-year collaboration has become
almost legendary. Here is what critic Robert Parker wrote
about Sarah and Sparky Marquis’ combined efforts with
Dan Philips in his Wine Advocate about each of the previous
vintages:
2000
“This promising project between winemakers Sarah and
Sparky Marquis and The Grateful Palate importer Dan Philips
already appears to be a brilliant collaboration. All are knock-out
offerings…” Cabernet Sauvignon-89, Merlot-87,
Sarah’s Blend-89, Shiraz-91
2001
“This must be the most exciting development that has
occurred in the southern hemisphere over the last several
years. …I favorably reviewed the stunning debut values
of the Marquis Philips range in the 2000 vintage. Remarkably,
the 2001s are even more amazing, and probably for the price,
the greatest red wine values in existence…anywhere!...Run,
don’t walk, to a client of The Grateful Palate and secure
as much as you can of these wines!” Cabernet Sauvignon-92,
Merlot-90, Sarah’s Blend-93, Shiraz-93, Cabernet “S2”-93+,
Shiraz “9”-96
2002
Cabernet Sauvignon-90, Merlot-89, Sarah’s Blend-93,
Shiraz-93, Cabernet “S2”-92, Shiraz “9”-96
2003
Early this year Sarah & Sparky (who have both visited
Dorothy Lane Market) wrote, “…what we are now
starting to blend are wines about five percent better than
what we considered to be an awesome vintage, the 2002s!”
And this too we can tell you; by the time Parker next goes
to print in late August, we fully expect these wines to be
sold out!
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| Homeopathy: How Can it Benefit
You?
I consider myself to be a fairly healthy person. I’m
symptom free most of the time and generally function with
a solid sense of well being. For awhile though, I seemed to
be, uh, warmer than usual. (Who cranked up the thermostat?)
At night especially, I found myself waking up hot and sweaty.
Yep, it was those infamous hot flashes, so I took action.
I chose to start with a homeopathic medicine and it’s
working! Okay, so now you’re wondering what exactly
a homeopathic medicine is and how it works, right?
Let’s start with a little background. Over 2000 years
ago, a fellow named Hippocrates (a.k.a. the Father of Medicine)
stated that there were two methods of treating disease: similars
and opposites. Now being the perceptive guy he was, he meant
that one could be given a medicine that would produce the
same symptoms as the disease, or a medicine that would produce
the opposite condition to the disease. Then in the late 1700s,
along came a German physician named Samuel Hahnemann. During
this time, methods for treating diseases included bloodletting
and purging with toxins like mercury and arsenic. Well, Sam,
also a perceptive guy who studied the work of Hippocrates
and others, decided there had to be a better way. So through
trial and error with natural substances, he found that a “medicine”
capable of producing symptoms in a healthy person would cure
similar symptoms in a diseased person. He called this principle
the Law of Similars, meaning “let like be cured by like”
(not unlike the concept behind immunizations). This was essentially
the birth of homeopathy (from the Greek homoios patheia meaning
“similar suffering”). On the other hand, most
conventional medicine is based on the principle that disease
should be combated by a medicine that produces an opposite
effect.
If we think of health as a state of ease, both mentally and
physically, then illness is a state of dis-ease. Symptoms
occur when the body is out of balance. Homeopathy attempts
to restore that balance by gently working with the body, allowing
it to restore itself. This makes pretty good sense to me.
Now if you have a serious illness or chronic disease, consult
a professional. But for minor conditions or injuries, homeopathy
offers a safe and affordable option. Remedies for colds, flus,
allergies, sinus problems, headaches, digestive upsets, strains,
bruises, skin irritations, etc. are derived from natural sources
and are virtually free of side effects. Many remedies, such
as ignatia amara for grief, work on an emotional level and
can be highly effective in restoring balance to a system that
is not at ease. Another cool thing about homeopathics is that
they can be used by children as well as adults without interfering
or interacting with prescription medications. (Please consult
with your doctor if using any medication.)
Homeopathic remedies are usually taken in the form of tablets,
pellets, or liquid drops placed under the tongue. Topical
creams and gels are available for all kinds of skin conditions
or minor injuries. Just follow the label instructions. (Keep
in mind that more is not better!) In the Healthy Living Department,
we stock a variety of homeopathic products that the entire
family can use. Literature and educational materials are also
available to help you decide which remedy may be the most
appropriate for your needs. Visit us this month for savings
on products from Newton, Boiron, and Hylands. You’ll
see that homeopathy allows the body to heal itself, even when
someone cranks up the thermostat!
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| Fall
Schedule of Classes
Available August 18
Registration Begins
10 a.m., Wednesday, August 25
Discover the culinary arts! We offer a variety of classes
for the home cook! We hope you peruse our class offerings
and find a class or two that pique your interest. Join us
and learn to cook better at DLM’s School of Cooking!
Club DLM card is required for
all sale prices. Prices herein are valid through August 31,
2004. In the event of a typographical error, in-store prices
will prevail. All sale items are limit five with Club DLM
card.
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| Recipes
For a printable version of the recipes listed
below, click here.
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| Watercress
Vichyssoise
Served cold, this is a rich, creamy adaption fo a recipe
from Gourmet magazine, June 2004.
- 1 small boiling potato (1/4 lb), peeled and cut into ½-inch
cubes
- 1 small onion, finely chopped
- 2 cups (16 ozs) low-sodium chicken broth
- 1 cup heavy cream or half & half
- 4 cups coarsely chopped watercress (one large bunch)
Simmer the potato, onion, broth, and cream uncovered in a
3- to 4-quart heavy saucepan until the vegetables are soft
(about 10 minutes). Stir in the watercress, and cook the mixture
uncovered for an additional 3 minutes over moderately low
heat.
Purée the mixture in two batches in a blender until
very smooth (be careful when blending hot liquids). Force
the soup through a fine mesh strainer into a bowl, pressing
hard on the solids and discarding them. Season with salt and
pepper. Let soup stand uncovered for 45 minutes until cooled.
Chill in the refrigerator for 1 ½ hours. Soup can be
chilled and kept covered for up to two days. Makes 4 servings
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| Shepherd’s
Salad
Summer is the perfect time to try this classic, very
refreshing Turkish salad. It is prepared
in all regions, particularly in the summer months. Loaded
with lots of fresh in-season vegetables, it makes a healthy
alternative with little fat and no cholesterol.
- 2 medium cucumbers (we prefer English cucumbers)
- 3 large tomatoes
- 2 medium green peppers
- 7 medium green onions
- Half bunch parsley
- 7-8 sprigs mint
- 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 2 Tbsp lemon juice
- 1 tsp salt
Wash the vegetables, peel the cucumbers, remove stems and
seeds of the green peppers, remove the surplus parts of onion,
parsley and mint. Chop the onions and green peppers ½-inch
thick, and the tomatoes and cucumbers into ½-inch cubes.
Finely chop the mint and parsley. Add lemon juice and salt
to olive oil, whisk well, and pour over the salad. Makes 6
servings.
Nutritional Value (in approximately one serving): Energy:
58 cal, Protein: 1.4 g, Fat: 3.6 g, Carbohydrates: 6.2 g,
Calcium: 33 mg, Iron: 0.98 mg, Phosphorus: 32 mg, Zinc: 0
mg, Sodium: 398 mg, Vitamin A: 1456 iu, Thiamine: 0.07 mg,
Riboflavin: 0.06 mg, Niacin: 0.64 mg, Vitamin C: 40 mg, Cholesterol:
0 mg
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| DLM
School of Cooking Favorite!
Italian Deli Roll-Up
Perfect for summer picnics or a light
supper, this kid-friendly recipe is a favorite from one of
Zebbie Borland’s cooking classes for kids. The crisp,
chewy focaccia roll is also very good when spread with pesto
and stuffed with turkey, provolone, and sun-dried tomatoes.
Sprinkle the top with a little basil.
- 2 to 2 ½ cups all-purpose flour
- 1 pkg rapid-rise dry yeast
- 1/2 tsp salt
- 2/3 cup very warm water (120° F to 130° F)
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1 Tbsp honey
- 1 Tbsp cornmeal
- 1/8 lb sliced salami, coarsely chopped
- 1/4 lb sliced provolone cheese, coarsely chopped
- 1/8 lb sliced pepperoni, coarsely chopped
- 7-ounce jar roasted sweet red peppers, drained and coarsely
chopped
- 2 tsp Vera Jane’s Extra-Virgin Olive Oil
- 1/4 tsp dried oregano leaves
In a large bowl, whisk together 2 cups of the flour, yeast,
and salt. In another bowl, combine the water, oil, and honey.
Stir the liquid mixture into the dry mixture until a soft
dough forms.
Turn the dough out onto a floured surface. Knead the dough,
adding some of the remaining 1/2 cup flour if necessary, until
the dough is very elastic (about 10 to 15 minutes).
Lightly oil a large mixing bowl. Place the dough in the oiled
bowl, turning dough over bringing the oiled side up. Cover
with a clean cloth and let the dough rise in a warm place,
away from drafts, until almost doubled in size (about 30 to
45 minutes).
Preheat oven to 400° F. Lightly dust a baking sheet with
cornmeal. With a rolling pin, roll out the focaccia dough
to an 18x12-inch rectangle. Top the dough with chopped salami,
provolone, pepperoni, and red peppers leaving a 1/2-inch border
around the edges. Starting at a short edge, roll up the dough,
jelly-roll fashion. Secure the ends and the remaining short
edge by pinching the dough together between your fingers.
Place the roll, seam-side down, on the prepared baking sheet.
Brush with olive oil and sprinkle with oregano.
Bake for 18 to 20 minutes, or until golden brown. Cool on
a wire rack for 5 minutes. Wrap the uncut roll in heavy-duty
aluminum foil and pack along with a cutting board and serrated
knife in your picnic basket. Serve hot or at room temperature
and slice just before serving. Garnish with fresh oregano
leaves if desired. Makes 4 to 6 servings.
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
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| Monthly
Prizes Throughout
the month of August, each time you use your Club DLM card
you will be given a chance to win...
- $50 Gift Certificate to La Rosa’s
- 4 tickets to the Ohio Renaissance Festival ($60.00 value)
- $35 Gift Certificate to The Oakwood Club
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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