August 2005 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

For past issues of the Market Report, visit our Market Report Archive!

Club DLM card is required for all sale prices. Prices herein are valid through August 31, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

Organic Valley Farms

Just last month, my family and I got the chance to visit an organic dairy farm. As a boy, I spent a few days each summer on my Uncle Johnny’s farm in Indiana. My wife and “city kids” had never had that opportunity, so we thought it would be a great experience for all.

Our organic dairy vendor, Organic Valley Farms, hosted a Midwest Farm Days weekend in Delavan, Wisconsin, and off we went. Getting through the Chicago traffic was the biggest challenge, but soon we were in the peaceful rolling hills of Wisconsin.

The next morning, after a delicious organic farm breakfast, we all piled on buses for our tour of Altfrid and Susan Krusenbaum’s dairy farm. The Krusenbaums have been farming organically since 1990. Susan grew up as a Wisconsin farm girl who apprenticed on an organic farm in Germany, where she met her husband Altfrid. Theirs is a family farm of 320 acres with 115 cows. 220 acres are used for a pasturing system called rotational grazing. This allows the cows to obtain most of their food naturally off the land, as nature intended. The Krusenbaums have three children, ages 9-13, who help on the farm, as well as three interns who are learning the art of organic farming.

As part of our tour, we had the pleasure of hearing from Dr. Paul Dettloff, a veterinarian with over 30 years’ experience. His presentation was truly enlightening. He gave us a short history of how dairy farming changed after World War II, and why he feels it is so important to get back to the organic farming of our forefathers. It was amazing to hear about the far reaching effects that “cides” (for us “city folks” that means pesticides, herbicides, fungicides, etc.) have had on the animals, their health, and everything they come in contact with. One far-reaching effect is how these “cides” have decimated the once fertile soil of our farmlands. We learned that in a conventional dairy herd (using “cides”, antibiotics, growth hormones, and anything else that can increase milk yields) the herd loses 40% of its cows each year. With organic and natural methods the cows are much healthier, and live 6-8 years, and many upwards of 10 years. Dr. Detloff also said that he rarely has to visit organic farms to treat their animals because they are generally much healthier than conventional cows.

Another interesting fact helps explain why my kids can tell the difference so quickly if we run out of Organic Valley Milk at our house. Dr. Dettloff explained that the “brix” level (the same “brix” that we talk about with our Prima Peaches) is quite a bit higher in organic milk. Conventional milk brix averages 5 and organic milk is around 10. The result is milk with a sweeter, fresher taste.

That same brix makes the butter sweeter too. My two youngest got to make their own butter while we were on our tour. The Organic Valley Consulting Chef, Monique Hooker, used their homemade butter as well as some fresh eggs the kids gathered themselves, to make what Bobby and Megan described as the most heavenly scrambled eggs they had ever tasted.

The whole day was illuminating for all of us. I especially got a kick watching the “city girl” I married picking her way gingerly around cow patties in the pasture! We got to know several of the organic farmers attending the conference and have a new level of respect for their hard work, knowledge, and dedication to farming the “organic” way. They are passionate about what they do and why they do it. We learned how much scientific knowledge, hard work, and heart goes into getting to the table the milk our family has been enjoying for the last two years. And you can bet we’ve switched to organic butter and eggs now, too! They sure do taste better, and now we all feel strongly that they are much better for us. Thank you, Organic Valley, for educating us “city folk” on the wisdom of your way!

• Half Gallon Milk $2.79 save 50¢
• Butter $4.49 save $1.00

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!

• Meat & Seafood
• Deli
• Healthy Living
• School of Cooking

MEAT & SEAFOOD

New Bird in Town

Why are we excited about turkey in July? Because this flock was started the first of July and is being raised by the folks at Bowman & Landes Turkey Farm just for DLM customers! The birds are being raised to our exact standards—no antibiotics ever administered—and are being fed an all-vegetarian diet made from corn and soybeans raised and milled right on the farm. The baby turkeys, or “poults,” as they are called, are 2½ weeks old in the photo. They will be moved at 4 weeks to open fields to be free-ranged till Thanksgiving. A second flock was started mid-July in order to have a better mix of sizes. These turkeys will be coming to Thanksgiving this year proudly wearing the DLM private label, assuring you of an Honestly Better product.

Mistake on the Lake?

I don’t think so—at least not when it comes to selling clams!

Chef John Comella, who opened one of the first retail seafood markets in the Cleveland area, developed the Original Clambake to give displaced easterners settled in northern Ohio an early Thanksgiving. The eastern coastlines are filled with clams in the late summer and fall. The clams are full of meat and provide the bountiful taste of the sea.

The Original Clambake ties together the wonderful tastes of the sea, along with the harvests of fresh Ohio sweet corn, fresh Ohio-grown produce, and the delightful taste of new season red and sweet potatoes.

Chef Comella developed the Original Clambake as an alternative to grilling when the weather changed from summer to fall. Clambakes in Northern Ohio have been a staple for over 50 years. In fact, Clevelanders eat more clams than people in any other part of the country. Let’s join them in celebrating this fall tradition by planning a clambake for family and friends for the weekend of September 9th, 10th and 11th. Look for details in your seafood department.

DELI

DLM Storied Sandwiches

Are you looking for some “Real Food” to have for lunch? Then be sure to try our new DLM Storied Sandwiches in the Deli, now available at all 3 stores. These extraordinary sandwiches have quickly become the lunch of choice for us at DLM. What makes them so good? We use the same superior ingredients you find in our stores such as DLM Artisan Bread, DLM Free-Range Chicken, DLM Natural Beef, organic salmon, and more. And we make each one to your order from scratch. Favorites include “Ed’s Little Reuben” and “Cindy’s New Yorker”, as well as “Lori’s Omega-3 Lunch.” Use this menu to call in your order ahead of time, and get ready for some seriously good eats! Following are just a few of our Storied Sandwiches. For a full menu, visit our deli, or click here.

TURKEY
#13 Cindy’s New Yorker

Boar’s Head Hickory Smoked Turkey, DLM Uncured Bacon, Scallion Cream Cheese, Red Onion on DLM Everything Bagel, Grilled lightly

whole $7.99

Cindy Carlino grew up in New York City, where she learned how to be a Boar’s Head distributor from her dad, Tom. Cindy and her family introduced Boar’s Head to Dayton, bringing with them a love for their business and customers, great deli products, and a little New York chutzpah. Cindy is like family to us at DLM.

TURKEY
#36 Big Wes’s Workout

DLM All-Natural Turkey Breast, Muenster, Avocado Spread, Tomato, DLM Homemade Russian Dressing on DLM Artisan Farmhouse Bread, Grilled

whole $7.99 half $4.99

Wes Hieb sent many of us through our first workouts in life, as he was a physical education instructor and coach at Southdale Elementary for decades. Now in semi-retirement (working part-time at DLM), Wes can still out-lift, out-run, and out-play most people half his age.

CORNED BEEF/PASTRAMI
#48 Little Ed’s Big Reuben

Boar’s Head Corned Beef or Pastrami, Emmental Swiss, Sauerkraut, DLM Homemade Russian Dressing on Artisan New York Rye Bread, Grilled

whole $8.99 half $5.49

A longtime DLM associate, Springboro Store Director Ed Flohre comes from a family of giant Germans. Ed is a big man by most standards, but a little guy in his family. However, Ed’s namesake sandwich has big enough flavor to stand up to any Reuben out there.

CORNED BEEF/PASTRAMI
#52 Da Bronx

Boar’s Head Corned Beef or Pastrami, French’s Yellow Mustard on Artisan New York Rye Bread

whole $5.99 half $3.99

Every deli in New York has a version of this street-smart sandwich. Corned beef, mustard, and good rye. Simple, filling, and full of flavor, bada-bing, bada-boom…

HAM & PORK
#17 We Miss Beatrice

Prosciutto di Parma ham, Fresh Mozzarella, Fresh Basil, Marinated Tomato, Vera Jane’s Extra-Virgin Olive Oil on Artisan Farmhouse Bread, Grilled

whole $7.99 half $4.99

Beatrice Orlandini is a good friend who introduced many of us at DLM to the beauties and wonderful foods of northern Italy for the first time. Of all the good times we had with Beatrice (Bay-uh-tree-chay in Italian), one of our favorite memories was a tour of the Unibon Prosciutto di Parma plant and a simple meal of thin-sliced prosciutto, breadsticks, and sparkling wine. This sandwich is a taste of la dolce vita.

HAM & PORK
#5 Willy P’s C’est la Vie

Authentic Croque Monsieur made with Madrange French Ham, Comté Gruyère, DLM Homemade Béchamel Sauce on DLM Bakery Unbleached White Bread, Grilled

whole $6.99 half $4.49

The intelligent, cheerful gentleman who greets you in one of five languages at the Oakwood Produce Department is Willy Pecasse. Willy, a native Belgian, is not only fluent in several languages, he is a connoisseur of several European cuisines. This authentic recipe of the classic grilled French ham and cheese called Croque Monsieur is named in honor of our friend, Monsieur Pecasse.

BEEF
#27 Patrick’s Secret Mission

Coleman Roast Beef, Pepper Jack Cheese, Creole Mayo, Scallion Cream Cheese, Red Onion on a Flour Tortilla, Folded and Grilled

whole $7.99

Patrick Arnold is DLM’s James Bond, a well-dressed whiz working behind the scenes writing code, keeping our technology humming, and solving other mysteries his food-centered associates barely understand. This tasty beef quesadilla named for him will fuel your synapses nicely any time of day.

BEEF
#16 Sparkey’s Spicy Solution

Coleman Roast Beef, Red Onion, Homemade Creole Mayo, Boar’s Head Pepper Jack Cheese on Artisan Farmhouse Bread, Grilled

whole $7.99 half $4.99

“Sparkey” is a nickname Bakery Director Scott Fox jokingly pins on people he likes (we hope). Scott brought with him world-class breads when he joined DLM a few years back. But he doesn’t take himself too seriously, as he and the DLM Artisan Bakers bring the joy of great bread—and pastry—to us everyday.

CHICKEN
#6 Nikolai’s Not Talkin’

Pulled DLM Free-Range Chicken, Jack’s Grill Original Grilling Sauce, Sharp Grafton Village Vermont Cheddar, Red Onion on Mini Baguette, Grilled

whole $7.99

Over the years three generations of Nikolais have made their mark at DLM. While all are different, rarely is a Nikolai short on words or opinions. When former DLM Wine Manager Todd Nikolai (now one of the area’s most respected wine reps) tasted this sandwich, it was the first time we had ever seen him speechless…

CHICKEN
#25 Mrs. Frazer’s Home Sweet Home

DLM Chunky Chicken Salad, DLM Uncured Bacon, Lettuce, Tomato, Hellmann’s Mayo on DLM Bakery Classic 10-Grain Bread, Grilled

whole $5.99 half $3.99

Solid, steady, good every day. These are the traits that local native Donna Frazer brings to the Oakwood Deli. Donna sticks with what works, and this sandwich is an everyday winner.

FISH
#3 Lori’s Omega-3 Lunch

Grilled Shetland Farms Organic Salmon, Jack’s Grill Original Grilling Sauce, Lettuce, Tomato, Red Onion, Hellmann’s Mayo on Artisan Farmhouse Bread, Grilled

whole $9.99 half $5.99

From the day she came to run our Healthy Living Department at Washington Square, Lori Kelch has been exhorting us to eat plenty of “healthy fats.” Lori and her family often enjoy the succulent flavor of fresh salmon from DLM grilled for dinner. And so will you love the flavor of the grilled salmon sandwich we named for her.

HEALTHY LIVING

Special Kids, Special Needs

I recently attended a conference in Berkeley, California, entitled “Food as Medicine”. This was a conference for healthcare providers sponsored by Georgetown University School of Medicine. Most of the attendees were physicians, but, even as a nutrition educator working for a store that provides the highest quality selection of whole organic foods, I figured I could probably learn a thing or two. WHOA! Let me put it this way: my husband came along and spent the week swimming, sunning, playing, shopping, and pampering himself, but I had more fun!

The presenters were a panel of medical doctors with a variety of education and experience, but they all include whole foods nutrition and supplements in their patients’ protocols. I found it interesting, and reassuring, that the discussion often involved children and how to prevent modern-day diseases. During a conversation about food intolerances, a developmental pediatrician turned our attention to autism, as he has seen the number of patients with an autism type of diagnosis increase about ten-fold over the last couple of years. The psychiatrist on the panel presented some of the new research on autism, and I decided that this is not information to sit on. After all, from my previous experience as a Speech Pathologist, I know that we have quite a large community of kids with Autism Spectrum Disorders (ASD) in this area. ASD includes autism, ADHD, OCD, Asperger’s Syndrome, and Tourette Syndrome.

So here’s the scoop. There is a group of physicians that are classified as “DAN!” doctors (Defeat Autism Now!). These doctors tend to think outside the box of conventional medicine to look at the root of these disorders, and they believe, with the right interventions, that ASD can be reversed. In a nutshell, they believe that autism is a metabolic, gastrointestinal, and immune disorder which is often the result of toxins such as mercury, vaccines, and those found in the environment. For many of these children, some foods can also be considered toxic. It is estimated that at least 80% of ASD kids have “leaky gut syndrome”, a condition whereby the intestinal wall is too permeable, allowing proteins and toxins into the blood stream. Wheat, gluten, and dairy may be exacerbating culprits. Eliminating these foods and providing a whole foods diet rich in fruits and vegetables (preferably organic), is an important step in healing a leaky gut. A nutritional supplement program, tailored to each child’s individual needs, is also recommended, using vitamins, minerals, probiotics, and essential fatty acids,

Detoxification is a crucial part of the DAN! process, but must be done under a physician’s supervision. Studies have shown that these kids have impaired liver processes, inhibiting normal detoxification. According to Stephen Edelson, M.D., in his book Conquering Autism, “there is strong evidence that problems with liver detoxification mechanisms can lead to a decline in cognitive capabilities. Under the right nutritional conditions, the two phases of liver detoxification will be balanced, and signs of neurological and psychological dysfunction will be reduced.” Remarkable evidence, I’d say.

To learn more about the DAN! Doctors’ biomedical treatment of the Autism Spectrum Disorders, please join us as we welcome Phillip C. DeMio, M.D., to our Springboro location on Wednesday, August 17, from 6 to 9 p.m. Dr. DeMio is a DAN! physician and the father of a child with autism. He graduated from Case Western Reserve University School of Medicine with honors in metabolism, women’s and children’s health, and neurosciences. Dr. DeMio is accredited for speaking nationally on medical topics including brain toxicology, nutrition, and the use of supplements in health and disease for children and adults.

The cost is $10.00 and registration is required, as seating is limited.

For more information, contact:
Joy Kemp (937) 748-6800 (Springboro)
Lori Kelch (937) 434-1294 (Washington Square)

Eat Real Food (Part 4)

Fats and oils are part of a healthful diet. Fats supply energy and essential fatty acids (nutrients that our bodies need but cannot produce, so we must get them from a food source). Fats act as a carrier for the absorption of the fat-soluble vitamins A, D, E, and K. Fats serve as building blocks of membranes and play a key regulatory role in numerous biological functions.

The 2005 Dietary Guidelines for Americans recommendation concerning fats emphasizes moderate as opposed to low fat intakes. Total fat intake for adults should be between 20 and 35% of calories. (Of note, the Guidelines state that a low intake of fats and oils, i.e. less than 20% of calories, “increases the risk of inadequate intakes of Vitamin E and essential fatty acids, and may contribute to unfavorable changes in HDL blood cholesterol and triglycerides.”) It is suggested that most dietary fats should come from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, olive and other vegetable oils. Saturated fats (fats which hold their shape at room temperature and are primarily from animal sources) should be limited to 10% of calories.

Most health experts agree that we should completely avoid consumption of trans fats. The majority of the trans fats that we consume are from packaged, processed foods. Avoid foods that contain hydrogenated or partially hydrogenated oils.

SCHOOL OF COOKING

A Special Invitation from Dorothy Lane Market

You are invited to attend a free cooking class at The School of Cooking located at our Washington Square store on Saturday, August 20, from 11 a.m. to 12:30 p.m.

Chef Carrie Walters will be demonstrating basic techniques for grilling fish while preparing Grilled Mahi Mahi with Apple Banana Salsa. Each cooking class is 20 minutes from start to finish, with a delicious sampling at the end of class.

Admission is free and no reservations are necessary. Classes begin every half hour, rain or shine.

DLM’s School of Cooking
Fall Schedule of Classes
Available August 17

Registration Begins
10 a.m.
Wednesday, August 24

Club DLM card is required for all sale prices. Prices herein are valid through August 31, 2005. 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.

Moroccan Halibut
This colorful one-dish meal takes advantage of the summer’s harvest. It’s delicious served with whole-wheat couscous.

• 1/3 cup Vera Jane’s Extra-Virgin Olive Oil
• 1/4 cup chopped fresh Italian parsley (plus additional for garnish)
• 3 large garlic cloves, chopped
• 3 Tbsp chopped fresh cilantro
• 1 Tbsp sweet paprika
• 2 tsp ground turmeric
• 1/8 tsp crushed saffron threads
• 6 4-oz halibut fillets (can substitute other firm white fish)
  
• 1 lb carrots, peeled, thinly sliced
• 1 ½ lb tomatoes, thinly sliced
• 1 large sweet onion, thinly sliced
• 1 lemon, thinly sliced
• 1 tsp sea salt
• ¾ tsp freshly cracked pepper
• 1 red bell pepper, seeded, cut into ¼-inch wide strips
• 24 pitted kalamata olives

Mix first seven ingredients in a medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.

Preheat oven to 350ºF. Arrange carrot slices over bottom of 13 x 9-inch glass baking dish. Layer half of tomatoes, half of onion, and half of lemon over carrots. Season with half of salt and pepper.

Arrange halibut atop lemon slices, reserving marinade. Top halibut with remaining tomato, onion, and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.

Increase oven temperature to 400ºF. Bake until fish flakes easily and vegetables are tender, about 25 minutes. Remove foil. Garnish with additional parsley. Makes 6 servings

Per serving: 356 calories (47% calories from fat)19g total fat; 2g saturated fat; 36mg cholesterol; 680mg sodium; 21g total carbohydrates; 26g protein

Please note: When this dish is served with whole-wheat couscous (which is virtually fat-free) the percent of calories from fat is 31%.

DLM School of Cooking Favorite!
Roasted Tomato and Garlic Risotto
This deliciously creamy dish is perfect for the abundance of August’s vine-ripened tomatoes. From Stephen Lee, a longtime favorite School of Cooking celebrity chef.

• 6 to 9 vine-ripened tomatoes, rinsed and stemmed, halved crosswise
• 8 cloves garlic, peeled
• 4 to 6 sprigs thyme
• ¼ cup extra-virgin olive oil
• Kosher salt, to taste
• White pepper, freshly ground, to taste
• 6 cups chicken broth
• 1½ Tbsp extra-virgin olive oil
• ½ cup diced sweet onion
• 1½ cups Arborio rice
• 1 Tbsp unsalted butter
• ¼ cup freshly grated Parmigiano-Reggiano

Preheat oven to 350° F. Line a rimmed baking pan with parchment paper. Put the tomatoes on the pan cut side down, and scatter the garlic and thyme around them. Drizzle with olive oil, rubbing it on the tomatoes. Season with salt and pepper.

Roast tomatoes for 20 minutes or until the skins wrinkle. Remove from oven and pull off skins and discard. Pour off any juices into a bowl and reserve. Return to the oven and roast for 45 minutes, draining the liquid off the baking pan every 15 minutes. Remove from oven and allow to cool. Discard the thyme.

Put the chicken broth into a saucepan and bring to a low simmer and keep it hot.

In another saucepan over medium-high heat warm the olive oil; add the onion and cook, stirring occasionally until softened. Add the rice, stir to coat with oil, and cook for one minute more. Add 1 cup of the hot broth to the rice and cook, stirring constantly until almost all of the liquid is absorbed.

Slightly chop the roasted tomatoes and garlic and add to the rice along with another cup of the broth. Cook and stir as before until the liquid is absorbed. Continue to add broth in this fashion until all of the broth is used. The rice is done when the grains are just tender and bind with the creamy sauce. It takes about 25 minutes for this process.

Stir in the butter and grated Parmigiano-Reggiano. Season to taste with salt and pepper. Makes 6 servings

DLM School of Cooking Favorite!
Butter Pecan Ice Cream
Chase away the dog days of August with this all-time favorite from Chef Carrie Walters!

• 1 cup pecan pieces
• 4 large eggs
• 1½ Tbsp unsalted butter, softened
• 2 cups whole milk
• ¼ tsp salt
• 2 cups heavy cream
• 1½ cups packed light brown sugar
• 1 tsp pure vanilla
• 2 tsp cornstarch

Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 6 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted. Cool pecans completely (they will absorb butter).

In a bowl, whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Heat milk and cream in a medium-sized heavy saucepan over medium heat just to a boil. Stir half the hot milk and cream into the egg mixture and whisk until blended. Return this mixture to saucepan of remaining milk and cream. Then add remaining egg mixture in a stream, whisking constantly.

Cook custard over medium low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170° to 175° F. on an instant-read thermometer. Do not let boil.

Immediately strain custard through a fine-mesh sieve into a bowl. Cool custard to room temperature, stir in vanilla, then cover and refrigerate at least 3 hours and up to 24 hours.

Churn custard in ice cream maker until almost firm. Stir in pecans and transfer to an airtight container. Freeze until firm, about 2 hours. Makes 1 quart

Throughout the month of August, each time you use your Club DLM card you will be given a chance to win...

• 4 tickets to the Dayton Opera’s “Carmen” (value $240)
• $50 Gift Card to La Rosa’s
• 4 tickets to Ohio Renaissance Festival (value $68.00)

One set of prizes will be awarded at each store location unless otherwise specified. No purchase necessary to enter.