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October 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 October
31, 2005. In the event of a typographical error, in-store
prices will prevail. All sale items are limit five with Club
DLM card.
Memories of Food and Family Over the
Past 100 Years
Well, after 56 years with Dorothy Lane Market,
Norman has insisted that I come out from behind the scenes
to write the annual front-page letter for the Market Report.
Looking back my 100 years of life, I have seen great changes,
especially in the grocery industry. One of my earliest recollections
is of the 1913 Flood, and all that Mr. Patterson did to help
the city recover. I also remember my amazement at the early
radio broadcasts in the 1920s.
I was not always in the food business. I lived my first three
years on a farm, then the family moved into town. I remember
collecting discarded kindling from behind the Wright Flyers
Factory on Home Avenue with my brother’s red wheelbarrow.
At that time, there was neither the abundance, the variety,
nor the availability of food that we see today. Why, oranges
were for holidays only, and were given as gifts. No convenience
stores or “one-stop shopping”— the small
neighborhood markets were separate from the butcher shops.
Most people shopped daily — you could see them riding
home on the bus with full market baskets.
Even eating out was an event; I remember going to the Virginia
Cafeteria on East Third Street on Sundays. And if we wanted
ice cream, we bought it directly from the Gem City Plant,
with only four flavors to choose from: chocolate, vanilla,
strawberry, or Neapolitan.
Every Tuesday, Thursday, and Saturday, everyone shopped at
the Central Market House, which ran from Main to Jefferson
between Second and Third streets. You could pretty much get
whatever you needed in the way of groceries, in addition to
meats, baked goods, and produce. Although it was quite different
from stores today; for example, huge bunches of bananas were
suspended from the ceiling on hooks; a few would be on display,
but they could also be cut off the hanging bunches to order.
You might say I married into the Grocery business, when I
married Frank Pacey, who sold bananas for Pacey Brothers Produce.
After I was widowed in 1939, with four young daughters to
support, I continued to run his banana business, selling wholesale
to grocers and retail markets. I also had a stand at the Central
Market House selling fruits to retail customers. Three days
a week, after working third shift at the Frigidaire plant,
I would take the streetcar (I didn’t drive until I was
65) to the Market House, where my daughters Angela and Vera
would set up the stand before they went on to school. It was
at the Market House that I met Calvin Mayne, who sold potatoes.
We got married in 1941, and I ran the stand while Calvin was
overseas during the war, until 1949, when our son Norman was
six.
Later, Calvin joined with Frank Sakada to begin Dorothy Lane
Market, which opened at the corner of Dorothy Lane and Far
Hills Avenue on August 12, 1948. At first, it was a walk-in,
open-air market. We sold meat, but there was no meat department
as such. As far as frozen foods, which were still fairly new,
we had a small 4' x 4' case for Birds Eye products.
Looking at Dorothy Lane Market today, I am always amazed:
you can get anything you want – and in one store, too!
I’m glad that I’m still sort of adventurous, and
like to try new things. Oh, I still have all my old favorites
– I’ve always liked spaghetti and meatballs, chicken,
mashed potatoes, and apple pie. Later on I added broccoli.
But I never dreamed of the abundance and the variety we have
today, especially of the prepared foods.
And think how the technology has changed! Our first register
was a noisy affair with a lever, a lot of keys that needed
to be pushed at once, and a hand crank! It was reliable, but
it was limited in what it could do. Not only can today's registers
scan purchases electronically, they can also store volumes
of information.
I’ve always believed it’s important to be grateful,
and I must take this opportunity to say how much I appreciate
the support of our community all these years. Back in the
1950s, I suggested to Calvin that the community had been so
supportive of us, that we must find a way to give back to
the community; that was the beginning of our Good Neighbor
program. And we are still very grateful for all the nice folks
who shop with us. We dearly wish you all our very, very best.
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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| “Back” to Health:
Putting Out the Fire
Let’s take a quiz. What do back pain, a paper cut, arthritis,
heart disease, and cancer have in common? If you answered
“inflammation”, you’re right. Current research
shows that the more we learn about disease processes, the
more they are being linked to the long-term effects of chronic
inflammation.
Inflammation is a natural process. It’s a vital immune
response to infection, injury, or irritation. It causes redness,
swelling, heat, tenderness, and pain – the result of
rushing immune factors (including free radicals) to the sight
of the injury. That’s a good thing, for the short term.
It’s a sign that our body is trying to heal. But there’s
a downside to the inflammation response. In leaking free radicals
as a defense, healthy cells may be damaged. And if the inflammation
becomes chronic, it promotes disease.
Acute pain is not necessarily the only indicator of inflammation.
Those nagging little “quirks” we feel as we get
older, in the back, neck, shoulders, or knees, for example,
are screaming inflammation. We reach for the pain relievers,
only to find that the discomfort returns the next day. And
we ignore the possible side effects of popping a couple of
ibuprofen or prescription drugs every few hours. Back pain
is the most common complaint I hear, and it’s a rare
customer that has found something that offers long-term relief.
So let’s look at ways we can put out the fire –
for good!
Consider food first, as it is the starting block when addressing
any health issue. If our diets consist of white flour and
sugar, hydrogenated oils, pop, etc., we’re pouring gasoline
on the inflammatory fire. Think “defensive nutrition”.
Eating a diet rich in sources of omega 3 oils, such as salmon
and walnuts, can help check inflammation. The nutrients in
fruits and veggies, the antioxidants in red wine and olive
oil, the phytochemicals in ginger and turmeric, and the enzymes
in pineapple all have anti-inflammatory effects (Food is medicine!)
There are also a number of nutritional supplements that can
reduce inflammation, without harmful side effects.
I have shoulder injuries from years ago, and through diet
and supplements, they’ve steadily improved. But I was
still having occasional discomfort and numbness at night,
particularly if I was stressed. So I decided to take a different
route, and look into bodywork. Chiropractic has helped tremendously,
but I wanted something more. So I called my friend Chris Myers,
a certified “Alexander Technique” (AT) teacher,
and scheduled my first session.
In a nutshell, AT is used to shed muscle tension habits that
cause chronic pain affecting the back, shoulders, and neck.
The method is named for an Australian actor, F. Mathias Alexander,
who discovered that unconscious habits of posture and movement
were affecting his ability to speak on stage. Working on new
postures helped him retrain the actions of his muscles, and
gain control of his voice. He began teaching people to use
their muscles properly, and trained others to teach it. The
technique is very gentle, relaxing, and painless. After my
fourth session, I could sleep with no discomfort. Zero! Even
coworkers have mentioned my relaxed posture.
To learn more about the Alexander Technique and natural ways
to check inflammation, join Chris and me as we present “Back”
to Health: Putting Out the Fire. As many of you know, I am
a Certified Nutrition Educator, specializing in whole foods
nutrition and nutritional supplements. Chris Myers is a Certified
Teacher of the AT, with over 25 years of experience as a Licensed
Clinical Counselor, educator, and consultant. She maintains
a private practice in counseling and the AT in Springfield
and Centerville.
“Back” to Health: Putting Out the Fire
Tuesday,
October 18 • 7 – 9 p.m. • Washington
Square School of Cooking
Wednesday,
October 19 • 7 – 9 p.m. • Springboro
Community Room
The cost is $10.00. Registration is required as seating is
limited. To register, click a date above, or contact Lori
Kelch at 937 434-1294, or Joy Kemp at 937 748-6800.
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| 2005 DLM Mail Order Holiday Catalog
You’ve enjoyed the great taste of Dorothy Lane Market
products; now it’s time to share them with friends and
family, clients, teachers, or any special person in your life.
We’ve chosen some of our finest items and put together
some great gift packages. Each selection will be beautifully
packaged and sent to its destination with the best of care.
Make your holiday shopping easy with DLM Mail Order. Just
log onto our website, www.dlmmailorder.com
or call us at 937-748-6800. Let us help you make someone's
day extra special!
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| Killer
Brownie® Gift Tin
This beautifully decorated tin comes with four of our gooey,
chocolatey brownies. Choose four from the seven varieties.
$15.00
- The Original Killer Brownie® – Multiple layers
of chocolate brownie; rich, gooey caramel; and chopped pecans
make for a treat you won’t soon forget.
- Raspberry Killer Brownie® – Made like the Original
but with a generous layer of raspberry in the middle for
you berry lovers.
- German Chocolate Killer Brownie® – This is the
only brownie in our Killer Brownie® family that is made
without caramel. Instead, this one is topped with German
Chocolate icing containing coconut, almonds, and pecans.
- Blonde Ambition Killer Brownie® – Macadamia
nuts, Heath mix, and white chocolate added to caramel and
a blonde brownie make this one a winner!
- Peanut Butter Killer Brownie® – Picture an Original
with peanuts and peanut butter added. Now, take a bite and
savor!
Not-A-Nutter Killer Brownie® – We add extra chocolate
chips to this form of the Original and, as the name indicates,
we skip the nuts.
- Cream Cheese Killer Brownie® – A layer of cream
cheese in the middle of an Original gives this brownie a
taste all its own.
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| Heavenly
Ham® (6–8 lbs)
Our exclusive fully cooked, spiral-sliced, honey-glazed Heavenly
Ham® is ideal for holidays and special occasions as well
as everyday meals. We use the finest American hams that have
been slowly cured and mildly smoked with hickory. The ham
is at its best after heating in the oven for an hour at 325º
F, covered with foil. Makes great sandwiches as well. The
spiral-cut, uniform slices are easily released from the bone
with just a touch of a knife blade. And who can forget the
crunchy spicy-sweet glaze? Delicious! $51.00
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| Daily Bread
Do you crave Dorothy Lane Market’s crusty bread? Then
why not spread the love! We make them all from scratch, hand-shape
every loaf, and bake them directly on the hot hearth of our
huge European ovens. These three are some of our favorites.
DLM
Signature Round is a hearty loaf, perfect for a convivial
winter dinner. A slice of Raisin
Walnut, jammed with raisins and walnuts, is almost a meal
in itself …wonderful toasted, and topped with a good
honey. Our Asiago
Cheese Bread is a flavorful marriage of our French bread
and Italian Asiago cheese. $17.00
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| An Evening with British Cheese
Afternoon tea is fine, but an evening in front of
the fire with a great wine and some British cheese is my kind
of relaxation. Includes 1/2
lb Westcombe Red, 1/2
lb Colston Bassett Stilton, 1/2 lb Amber Valley Double
Gloucester
with Onions & Chives, Courtney’s Organic Water Crackers,
and The Fine Cheese Company Crackers. $31.00
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| Seasonings for Winter Roasts
Winter is a great time to turn the oven on low and let a nice
juicy roast cook all afternoon. Here’s all you need
to give it the great flavor that will have your guests raving.
Includes Jack’s
Grill Rub Tower, Croque
au Sel Fleur de Sel, Morel Salt & Pepper Mills from
France, and DLM Tellicherry Peppercorns.
$105.00
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| Heavenly Ham® Sandwich Kit
Our Heavenly Ham® (6–8 lbs) will provide a meal
for many, but once all the company has gone, it’s time
to break out the leftovers and enjoy a great ham sandwich.
Fun to put together and even more fun to eat! Includes Heavenly
Ham®, Rustic
Country Bread, DLM
Champagne Mustard, 1 lb Comté Gruyère, Amber
Valley Horseradish Sauce, and Wisconsin Wilderness Cranberry
Chutney. $87.00
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| Recipes
For a printable version of the recipes listed
below, click here.
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| Breakfast is the meal that we often
skip when we’re short on time. Yet research shows time
and again that children and adolescents who eat breakfast
tend to do better on tests and tend to have healthier bodyweight
than those who do not eat breakfast. Organization is the secret
to providing flavorful and healthful meals when we’re
time-stressed. When time allows, do some advance preparation
and make large batches to refrigerate or freeze for later
use. These muffins are perfect for breakfast or for an afternoon
snack. Make a double batch and freeze half of them. Granola
is such a versatile item to have on hand. It’s great
with milk, sprinkled over plain yogurt with fresh berries,
or eaten like trail mix!
Cherry-Pecan Muffins
Adapted from The New American
Plate Cookbook by the American Institute for Cancer Research
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1/2 cup frozen orange juice concentrate, thawed
- 1 large egg
- 1/4 cup canola oil
- 1 cup unsweetened applesauce
- 1½ cup Healthy Valley Oat Bran Flakes
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup dried cherries
- 1/4 cup chopped toasted pecans
Preheat oven to 400º F. Lightly coat a 12-cup muffin
pan with oil, or line with paper liners. In a large bowl,
whisk together the mashed bananas, orange juice concentrate,
egg, oil, and applesauce. Stir in bran flakes. Let stand for
about 15 minutes to soften the cereal. In a separate bowl,
combine flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the cereal mixture. Stir just until
combined. Gently fold in the cherries and pecans. Divide the
batter among the muffin cups.
Bake for 20 to 25 minutes, until a wooden toothpick inserted
in the center of the muffin comes out clean. Cool in the pan
on a wire rack for 5 minutes. Remove the muffins from the
pan and continue cooling on the rack. When cool, store in
an air-tight container. Makes 12 muffins
Per muffin: 179 calories (36% calories from fat); 8g
total fat; 1g saturated fat; 18mg cholesterol;
146mg sodium; 26g total carbohydrates; 4g protein
Granola
Adapted from The Brown Bag
Lunch Cookbook by Miriam Jacobs
- 4 cups rolled oats (not instant)
- 1 cup flaked, unsweetened coconut
- 1/2 cup oat bran
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup unsalted pumpkin seeds
- 1/4 cup sesame seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/3 cup honey
- 1/3 cup Vera Jane’s Extra-Virgin Olive Oil
- 1/3 water
- 2 Tbsp blackstrap molasses
- 1 Tbsp almond extract
- 1 cup dried cranberries
Preheat oven to 350º F. In a large bowl, combine the
oats, coconut, oat bran, almonds, walnuts, pumpkin and sesame
seeds, cinnamon, and cloves. Mix well.
In a medium bowl, mix the honey, oil, water, molasses, and
almond extract. Mix well. Pour this mixture over the oat mixture
and stir to distribute evenly. Spread the mixture in a large
baking pan or two smaller pans. Bake 30-35 minutes or until
dry, stirring every 7 minutes. Watch carefully toward the
end of the cooking time, because granola burns easily. Let
the granola cool. Stir in the cranberries. Store in a tin
with a tightly fitting lid. Makes 2 quarts (16 servings)
Per ½ cup serving: 315 calories (51% calories
from fat); 19g total fat; 6g saturated fat; 0mg cholesterol;
11mg sodium; 32g total carbohydrates; 7g protein
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DLM
School of Cooking Favorite!
Cream of Pumpkin Soup with Asiago Cheese
Perfect for a first course
or as a weeknight soup & sandwich combo, this quick and
easy recipe from Chef Andrew Schloss is sure to please.
- 2 Tbsp unsalted butter
- 1/2 cup chopped onion
- 2 tsp chopped garlic
- 1 can (15 oz) Libby pure pumpkin
- 3 cups Bowman & Landes chicken broth
- Pinch of freshly grated nutmeg
- Salt and freshly grated white pepper to taste
- 1 cup heavy cream (can use light cream or half and half)
- 1/3 cup (1½ ounces) grated Asiago cheese
- 1 Tbsp chopped Italian parsley
Melt the butter in a large saucepan, add the onion, and sauté
until tender. Add the garlic, and sauté a few seconds
more. Add the pumpkin, chicken broth, nutmeg, salt, and pepper.
Stir to combine and simmer for 5 minutes, until the flavors
combine. Stir in the cream and heat through. Stir in the cheese
and parsley. Makes 4 servings |
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| DLM
School of Cooking Favorite!
Breast of Chicken with Sage Dressing and Cranberry Maple Glaze
Seasonal and simple, this
dish is one of my favorites. I like to use a slightly sweet
bread such as buttermilk, white honey, or our new DLM Whole
Wheat & Honey for the sage dressing—make a double
batch and you have enough for a 12 to 14 pound turkey. Barbara
Lauterbach, innkeeper of Watch Hill Bed and Breakfast, and
New England Culinary Institute instructor, taught this recipe
at DLM many years ago.
- 4 DLM French Chicken Breasts, split
- 8 slices firm bread, lightly toasted
- 1/3 cup unsalted butter, melted
- 1/2 cup buttermilk plus additional for mixing
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 3 Tbsp minced fresh sage
- Salt, pepper, paprika, and garlic powder, to taste
- Minced flat leaf parsley for garnish
Preheat oven to 400° F. Lightly pound the chicken breasts,
skin side down, to an even thickness. Set aside.
Tear or cut toasted bread into small pieces and place in
a large mixing bowl. Add the butter, buttermilk, celery, onion,
and sage and gently mix by hand. Add additional buttermilk
for a moister dressing. Season with salt and pepper.
Divide the dressing among the chicken breasts, and stuff,
making a neat package. Place in a buttered baking dish and
season with salt, freshly ground pepper, and spices. Roast
for 30-40 minutes or until cooked through. Brush chicken with
Cranberry Maple Glaze the last 10 minutes of roasting. Garnish
with minced parsley and serve with additional sauce on the
side.
Cranberry Maple Glaze
- 1 cup fresh or frozen cranberries
- 2 cups pure maple syrup
- Juice of 1 lemon
- 1/4 cup Dijon mustard
Combine all glaze ingredients in a saucepan. Simmer until
reduced by 1/3. Serve warm. Makes 8 servings
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| Monthly
Prizes Throughout
the month of October, each time you use your Club DLM card
you will be given a chance to win...
- $50 Gift Certificate to The Winds Café & Bakery/Wine
Cellar
- New! DLM Free-Range Turkey - Antibiotic-Free & Vegetarian-Fed
($45 value)
- 2 Tickets to the Dayton Ballet’s The Nutcracker
December 20 Performance (At the Schuster Performing Arts
Center • $106 value)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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