November 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 November 30, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

New! DLM Fresh Free-Range Turkey
Dorothy Lane Market was the first store in the area to bring you beef, lamb, pork, and chicken raised the way nature intended. This means animals raised free-range, on a vegetarian diet free of animal by-products; free of added hormones, growth stimulants, or antibiotics. We have a passion for producing and selling the finest products we can obtain. We take great pride in partnering with farmers, ranchers, and processors that share our same beliefs when it comes to raising your food. We believe that animals should be raised in a manner that avoids the administration of antibiotics or growth stimulants at any time. They should be allowed to roam free in a reduced-stress environment and be fed a vegetarian diet. Sad to say, the meat industry, in order to produce more and cheaper food, began the practice of administering antibiotics, hormones, and steroids to livestock and poultry over 30 years ago.

The biggest disservice to you and me has been the practice of adding animal by-products to the feed given to livestock and poultry. These meat scraps, bonemeal, and animal fats are cheap, readily available, and a source of cheap protein to add to the feed to speed up the growing process. The whole process had the blessing of the USDA until 1997, when a feed ban on animal by-products in cattle feed was imposed due to the outbreak of mad cow disease. But guess where all the by-products go to now? That’s right — all the commercial feed mills have just added more of them to the pork and poultry feed. There has been discussion of a total animal by-product ban in all livestock and poultry feed, but it will be years before that becomes reality.

So we’ve decided to be pro-active. For the last three years we have been working with our friends at Bowman & Landes in New Carlisle to grow a turkey to our high standards. The first challenge was the feed mixture. Since you cannot find a commercial feed mix that does not contain animal by-products, we had to have a way to make our own feed. Steve Landes (part farmer, part turkey grower, part genius) installed a new computerized feed mill at the farm; so now they could take the corn and soybeans grown there on the farm and mill them into their own feed formulation, using canola oil as the protein. After three years of trial and error, we’ve got it down! This year Bowman & Landes is raising two special flocks of turkeys to DLM’s specifications. Now we would like to introduce you to the DLM Fresh Free-range Turkey! We guarantee this turkey to be:
• Free-range
• Raised without antibiotics
• Raised without hormones or growth stimulants
• Vegetarian-fed – with no animal by-products in the feed
• Locally grown and raised on a small family farm

Dorothy Lane Market and Bowman & Landes have combined forces to produce a turkey that is tender, moist, tasty, and among the healthiest foods available for your holiday table. So all fresh meats we offer at DLM, whether beef, pork, or poultry, have been fed a diet entirely free of animal by-products. Taste the Honestly Better difference this holiday season and order yours today.

Turkey Preparation Tips
Decide how much turkey you need for your Thanksgiving feast by allowing one pound of turkey per person for a whole turkey and three-quarters of a pound for a turkey breast.

A fresh turkey can be held for up to two days in the coldest part of the refrigerator. If using a frozen turkey, allow two to three days to thaw in the refrigerator (approximately one day for every four pounds). Please DO NOT thaw at room temperature.

To safely stuff a turkey, the stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven. If preparing the stuffing ahead of time, the wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Loosely stuff the turkey, and figure 3/4 cup of stuffing per pound of turkey.

Prepare the turkey for roasting by removing neck and giblets from the body cavity; rinse the turkey, and pat dry. Place stuffing in body cavity and secure. If roasting unstuffed, rub the body cavity lightly with salt. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or olive oil and season with sea salt and freshly ground pepper.

Roast turkey at 325º F for approximately 15 minutes per pound for an unstuffed turkey. Add about a half hour to the total time for a stuffed turkey. Baste turkey with pan juices every 45 to 60 minutes, if desired. After calculating the approximate length of time, begin checking 30 to 45 minutes prior for doneness. Tent with foil if skin is browning too rapidly. Turkey is done when a meat thermometer registers 180º F in the thigh meat or 170º F in the breast, and the juices run clear. If turkey is stuffed, the temperature of the stuffing should reach 165º F.

When testing in the thigh, make sure the thermometer does not touch the bone. Don’t be fooled by the pink color of the thigh meat on a free-range bird. Unlike frozen turkey where the thigh meat turns brown after cooking, the thigh meat on a free-range turkey will have a pinkish cast to it.

Remove the turkey from the oven, and allow it to rest for about 20 minutes. Remove stuffing and keep warm. The turkey is ready to carve.

If you have last-minute questions while preparing your feast, please
contact Chef David at dlane@dorothylane.com. The store will be closed on Thanksgiving Day, but he will respond to your questions from Wednesday evening until 10 a.m. Thursday.

SEAFOOD

The Last Great Crab Rodeo
Did you see the Discovery Channel series entitled “The Deadliest Catch”? It was a documentary on the dangers of crab fishing in the Bering Sea, and about the men who brave these conditions in hopes of their boats catching a large portion of the total crab quota.

With this year’s Alaska Red King Crab season beginning October 15, the show can also be called “The Last Great Crab Rodeo.” Changes made to the way the harvest is being done this year will make for a much safer fishery, and one that will run until the first of the year. In the past the quota was set by the Alaska Department of Fish and Game, and approximately 200 boats that had licenses started to fish at the same time, until the total quota for the year was caught, in about a two-week period. Boats and men fished in the extremes because the name of the game was “he who catches the most crab wins”. This year the state of Alaska has bought up the licenses of many of the crab boats and divided the catch quota up among the remaining boats. Now each boat has a set amount of crab they are allowed to catch, and they have until mid-December to do it. This means that the boats will not all fish at the same time, and if the weather is bad they do not have to fish. This will make it a much safer occupation! The other great news is that now we will be able to bring in fresh, never frozen, Red King Crab. If this is new to you, let me tell you this: the difference between fresh and frozen will knock you off your feet like a 1,000-lb crab trap on a rolling deck! The flavor is amazingly sweet without the salty taste you get from the frozen product.

SPECIALTY CHEESE

Enjoying Alpine Cheeses
Having a party and you don’t know what to serve? Why not make cheese from the Alps the centerpiece? One most traditional way to enjoy Alpine cheese is in fondue. Fondue was created by Swiss cattle herders as a way of stretching limited food supplies through long winters. The dish consists of at least two alpine cheeses that are melted with wine and a bit of flour, and served communally out of a pot called a “caquelon.” Long forks are then used to spear a cube of bread; the bread is then dipped into the cheese and eaten.

Given fondue’s fairly simple make-up, the types of cheeses used in this dish will contribute greatly to its flavor profile. Most traditional Swiss-style fondues call for a combination of both Gruyère and Emmentaler. These two cheeses are combined because any one cheese alone would produce a flavor that is either too sharp or too bland. However, by adding other cheese or experimenting with substitutes, fondue can offer a limitless supply of different flavors.

Here are a few of my favorite alpine cheeses that would be perfect for your fondue party: Comté Saint-Antoine, Emmi Emmentaler, and Italian Fontina Val d’Aosta.

Comté Saint-Antoine. From the Jura region of the French Alps, this Gruyère-style cheese is a wonderful component in any fondue. Comté Saint-Antoine, arguably the most famous Comté, is aged in the Fort Saint-Antoine at high altitude. It is here in Fort Saint-Antoine’s 120-year-old stone corridors where this cheese’s fantastic aromas and flavors are developed. Made of raw cow’s milk, Comté Saint-Antoine is a specialty in the truest sense of the word. The firm and supple texture of this cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity.

Emmi Emmentaler. Coming to us from the Swiss Alps, this Swiss classic gets its name from the valley of the Emmi River in the canton of Bern. Probably the world’s most recognized cheese, with its big eyes and mild flavors, there is no cheese more deserving of the adjectives sweet, nutty, and fruity. Emmentaler is made in small village dairies from farm-fresh milk delivered twice a day. Coming in wheels the size of tractor tires, this raw cow’s milk cheese will give your fondue a smooth and mild flavor.

Fontina Val d’Aosta. Hailing from the Aosta valley in the Piedmont region of the Italian Alps, this centuries-old cheese is the only real Fontina. The red paraffin-rinded, skimmed-milk cheeses that are called Fontina and sold in almost every U.S. supermarket may be pleasantly edible, but they do not come close in any way to true Fontina Val d’Aosta’s texture, flavor, or aroma. It is a firm raw cow’s milk cheese that yields the flavors of grass, nuts, and fruits. By adding Fontina Val d’Aosta to your fondue, you bring a noble decadence to the table that is sure to set your fondue apart from all the rest.

So when you are looking for something simply splendid, think “fondue”!

Cheese Fondue

• 2-3 cloves garlic Freshly grated nutmeg
• 2/3 cup crisp white wine*
• 1 cup (loosely packed) Gruyère cheese, cubed or grated
• 1 cup (loosely packed) Emmental cheese, cubed or grated
• Freshly ground pepper cut into 1-inch cubes
• 1/4 cup Kirsch (cherry brandy)
• 1 tsp cornstarch
• Day-old DLM Rustic Country bread

Rub the garlic over the inside of a fondue pot or heavy pan. Place the wine in the garlic-seasoned pan and bring it to a boil over medium heat. Add the cheese and cook, stirring until the cheese is melted and the mixture is smooth. Season with pepper and nutmeg. Combine the Kirsch and cornstarch in a small bowl and add it to the cheese mixture. Cook and stir until smooth and thickened. Serve the fondue, preferably at the table, providing each diner with bread cubes and forks for dipping. The fondue should continue to simmer as it is served. Serve with the same white wine used in the recipe, chilled. Makes 6-8 servings

*Todd recommends Louis Jadot Macon-Villages or Chappellet Chenin Blanc.

HEALTHY LIVING

Holiday Eating: Planning to Overindulge?
Holiday time is upon us once again. It’s time for shopping and eating, decorating and eating, entertaining and eating, and eating and eating. I love to eat, but I’ve found as I’ve gotten older, my metabolism has aged too. So I either have to cut back on calories or exercise more. I often choose the latter, as the former…well…I love to eat.

Holiday baked goods are my downfall, and every year I tell myself that this is the year for willpower. Ha! It’s not going happen! So this year, to offset my guilt, I plan to choose wholesome, clean ingredients for my holiday baking, so I won’t be loading up on chemical preservatives, colors, hydrogenated fats, artificial sweeteners, etc. (Oh…and the calories? I’ll deal with those in January!)

My first shopping stop is the Bob’s Red Mill display in our Healthy Living Department. Bob’s offers a variety of stone ground, whole grain flours, including whole wheat pastry flour, which is perfect for delectable treats. Incidentally, when Bob’s says “stone ground,” that’s literally what it means. Bob’s uses quartz millstones quarried in France, which yield finer, better baking products. The slow turning, 100-year-old millstones grind together the bran, endosperm, and germ without heat, maintaining the nutrients often lost with conventional high-heat milling. The fiber, the B vitamins, the minerals – they’re all there. You’ll also find a huge array of hot cereals, bread and pancake mixes, and gluten-free products. Bob’s gluten-free chocolate cake and brownie mixes have been especially popular. Bob’s products are perfect for the baker looking for “real food” ingredients.

Now, if you’re one who tends to overindulge in holiday treats, you may find yourself with more than a few extra calories to deal with. (Does “ugh…I ate too much” ring a bell?) With all the family gatherings, office parties, and cookie sneaking (come on…admit it!), it’s no wonder we might end up with a little digestive upset. Or a big one. That’s why I keep Enzymedica enzymes on hand at all times, particularly during the holidays.

Enzymes are delicate, lifelike substances found in all living cells. Life cannot exist without enzymes. Metabolic enzymes adjust chemical reactions within the cell for detoxification and energy production. Digestive enzymes are secreted along the digestive tract to break food down into nutrients and waste products. Many enzymes are produced in the body, and we can also get them from fresh, raw food. But cooking and processing foods often destroys the naturally occurring enzymes. Our ability to produce enzymes may be compromised by a number of factors, including genetics, our general state of health, use of medications, and aging. And eating processed and refined foods or eating too much are sure-fire ways of reducing our enzyme potential. If we ate only real, whole foods and reduced our calorie intake, we’d have few digestive issues. But that’s not the reality, especially at the holidays. So we’re left with feelings of fullness, gas, heartburn, bloating, constipation, etc. Digestive enzymes can help.

Enzymedica enzymes are plant-based, with no fillers. According to the company, their enzymes “prevent partially digested proteins from putrefying, carbohydrates from fermenting, and fats from turning rancid within your system”. Obviously that’s a good thing, since this is what largely causes digestive distress. Customers who use Enzymedica enzyme products are truly amazed at how quickly they work and how effective they are. And enzymes are often more effective than medications, simply because they allow the body to complete a natural process.

So this holiday season, skip the junky ingredients and consider using the stone ground, whole grain products from Bob’s Red Mill for your baking needs. And keep a bottle of Enzymedica enzymes on hand, just in case.

Aromatherapy: Make It and Take It
Enjoy this fun and informative hands-on workshop, presented by aromatherapist Patti McCormick, R.N., Ph.D., president of the Institute of Holistic Leadership. Participants will learn how to make natural health and beauty products using pure essential oils. This is a perfect opportunity to learn to make your own holiday gifts, as well as pampering products for yourself. The cost is $25.00, which includes all the materials needed for you to “make it and take it”!

Wednesday, November 9 • 6-9 p.m. • Springboro Community Room
Saturday, November 12 • 1-4 p.m. • Washington Square School of Cooking

Registration is required. To register, click a date above, or contact Joy Kemp (937-748-6800) or Lori Kelch (937-434-1294).

GROCERY

For a printable version of the recipes listed below, click here.

Got a busy day planned? Assemble these burritos in the morning and they’re ready to pop into the oven for a really quick meal. This is a vegetarian recipe, but you can easily add some shredded cooked chicken to the filling.

Black Bean Burrito Bake
Adapted from Cooking Light magazine

• 1/2 cup Jack’s Grill Chipotle Grilling Sauce
• 1 cup reduced fat sour cream
• (2) 15-oz cans black beans, rinsed and drained
• 2 cups frozen whole-kernel corn, thawed
• (8) 8-inch whole wheat tortillas
• Cooking spray
• 2 cups Texas Joe’s Fire-Roasted Salsa (for a milder version use the Original Salsa)
• 1 cup shredded Monterey Jack cheese

Preheat oven to 350ºF. Combine grilling sauce and sour cream in a medium bowl. Place half of the beans in a food processor, process until finely chopped. Add chopped beans, remaining whole beans, and corn to the sour cream mixture. Spoon a generous ½ cup of bean mixture down the center of each tortilla. Roll up tortillas; place seam side down in a 9 x 13-inch baking dish coated with cooking spray. (Can be made ahead up to this point. Refrigerate up to 8 hours. Return to room temperature before baking.) Spread salsa over tortillas and sprinkle with cheese. Cover and bake for 20 minutes or until thoroughly heated. Makes 8 burritos

Per burrito: 321 calories (26% calories from fat); 11g total fat; 5g saturated fat; 24mg cholesterol; 972mg sodium; 51g total carbohydrates; 19g protein

Southwestern Stuffed Pork
An adapted recipe from the Cranberry Marketing Committee. This recipe takes a little longer to put together, but it’s worth the effort!

Rub

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

  Pork

• (1) 1½ lb pork tenderloin (2 small ones work well)
• 1/3 cup dried cranberries, chopped
• 1/4 cup goat’s milk feta, crumbled
• 1/4 cup slivered almonds, toasted and chopped
• 1/4 cup fresh cilantro, chopped
  

Preheat oven to 350ºF. Place all ingredients for rub in a bowl and stir until blended. Rub evenly over pork. Cut pork down the center lengthwise ¾ of the way through the meat. Do not cut completely through the side. Combine cranberries, feta, almonds, and cilantro. Spoon this mixture inside the meat. Tie the pork together using 4 pieces of butcher’s twine; cut off loose ends. Place seam-side down in a greased 9 x 13 pan. Bake 30-45 minutes until pork reaches an internal temperature of 150ºF. Allow to rest 5 minutes before slicing. Slice into 1/2-inch slices. Serve with warm compote.

Jalapeño Cranberry Compote

• 2 cups dried cranberries
• 1 cup orange juice
• 1/2 cup orange-flavored liqueur
• 1 tsp orange zest 1/4 tsp ground nutmeg
• 1/4 cup shallots, chopped
• 1½ Tbsp jalapeño pepper, chopped
• 1/2 tsp ground cinnamon

Place all ingredients into a medium saucepan. Stir until blended. Bring to a boil uncovered, decrease heat and simmer for about 10 minutes, stirring occasionally until tender and most of the liquid is absorbed. Makes 4 to 6 servings

Per serving: 480 calories (16% calories from fat); 8g total fat; 3g saturated fat; 80mg cholesterol; 157mg sodium; 60g total carbohydrates; 27g protein

DLM School of Cooking Favorite!
Apple Butternut Soup
This fall favorite from Chef David Glynn is a cinch to make using the new peeled and cubed fresh butternut squash available in our Produce Department.

• 1/4 cup peanut oil
• 2 McIntosh apples, peeled, cored, and cut into chunks
• 2 lbs butternut squash, peeled, seeded, and cut into chunks
• 1 large onion, peeled and coarsely chopped
• 3/4 tsp curry powder
• 3/4 tsp mace
• 1/2 tsp ground cardamom
• 1 cup apple cider
• 4 cups Bowman & Landes chicken stock
• 1/2 cup half-and-half
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 cup finely minced scallions, both green and white parts

Heat the oil in a large stockpot over medium-low heat. Add the apples, squash, and onion and stir to coat with oil. Sauté stirring occasionally, for 15 minutes, or until the onion is transparent. Stir in the curry, mace, and cardamom and continue cooking until the onion begins to brown, about 10 minutes longer.

Add the cider and bring the mixture to a boil; simmer for 3 minutes. Add the stock, lower the heat to medium-low, and simmer the mixture partly covered for another 35 minutes or until the squash is very tender.

Transfer the mixture to a food processor bowl and process until the soup is smooth. Return the soup to the stockpot and cook uncovered over medium low heat, until reduced by about ¼. Stir occasionally.

Stir in the half-and-half and season with salt and pepper and bring back to a simmer. Pour into warmed bowls and sprinkle the scallions over the top. Makes 4 to 5 servings

DLM School of Cooking Favorite!
Butternut Squash Gratin with Rosemary Toasted Bread Crumbs
This recipe from Betty Rosbottom is a definite fall favorite among the School of Cooking staff and perfect for your Thanksgiving table. For a real timesaver use the peeled and cubed fresh butternut squash available in our Produce Department. We tested the recipe making fresh bread crumbs with white sandwich bread, and also with DLM’s 100% Whole Grain Honey sandwich bread – hands down the wheat bread was the winner!

• 4 Tbsp unsalted butter
• 1 cup thinly sliced onions
• 8 cups peeled and cubed butternut squash (about 2½ lbs)
• 1 tsp sugar
• Kosher salt and freshly ground black pepper
• 1 cup Bowman & Landes chicken stock
• 2 cups fresh bread crumbs
• 2 cups grated Keen’s sharp white Cheddar cheese
• 2 Tbsp chopped fresh rosemary
• 1/2 tsp dried thyme leaves
• Fresh rosemary sprigs for garnish

Preheat oven to 350° F. Butter a 9" by 13" baking dish.

In a large, heavy skillet set over medium heat, melt the butter and when hot add the onion. Cook, stirring constantly, until onions are transparent and light golden in color, about 4 to 5 minutes. Add squash and cook, stirring 4 minutes more. Sprinkle sugar, 1/2 tsp each of salt and pepper over vegetables; stir and cook until onions and squash start to lightly caramelize, about 5 minutes more.

Spread squash and onions in prepared baking dish and pour chicken stock over it. Cover pan tightly with aluminum foil and place in oven. Bake 45 minutes, and then remove foil. (Squash can be prepared one day ahead to this point: cool, cover, and refrigerate. Reheat in 350° F oven covered with foil until hot, then remove foil and proceed with recipe.)

In a mixing bowl toss together bread crumbs, Cheddar, rosemary, and thyme and spread evenly over top of squash. Return to oven and bake until top is golden brown and crisp and squash is tender, about 20 to 30 minutes more. Remove from oven and garnish center of dish with fresh rosemary sprigs. Makes 10 to 12 servings

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

• Half Heavenly Ham® ($45 value)
• $100 Gift Card to the Montgomery Inn
• 2 Tickets to the Dayton Philharmonic Orchestra Pops Concert Featuring Jubilant Sykes (At the Schuster Performing Arts Center • $94 value)
  

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