January 2006 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. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

From the Grower to Your Grocer:
DLM's Produce is Certified Organic
The crisp crunch of a succulent apple that has been certified organic from its beginning as a seed to your home is here. Dorothy Lane Market's Produce Departments are the first and only ones in the area to be certified organic. Rest assured, as your teeth sink through that apple's glowing skin and juice-jammed fruit, that it has been grown and cared for the organic way, the natural way.

José Manzano, Director of the Produce Departments, has worked diligently to provide the best taste and quality in produce. “We've been practicing organic principles all along. It was just time for those practices to be put to the test, and we passed.”

Dorothy Lane offers a choice between organic and conventional produce when the price difference is substantial. When the price difference is small or there is no difference, only the organic product will be offered.

The certification was approved by the Ohio Ecological Food & Farm Association, a third party regulated by the Department of Agriculture and the Organic Trade Association. Every certified organic crunchy carrot or juicy apple is properly labeled. “When you see that label, it represents a guarantee. We assure that the integrity has been maintained from grower to the grocer and to your home,” said José.

Carol Ulrich of Beavercreek has bought Dorothy Lane Market's organic produce for the past five years and doesn't feel comfortable buying elsewhere. “It really impresses me that Dorothy Lane has taken the step to do that (certify organic),” said Ulrich.

Going organic is more than just a choice. José said, “It is part of a healthy lifestyle for the person and the planet. The techniques used in organic farming are good for the environment — no herbicides, no pesticides.” People choose to consume organic produce for various reasons: overall health, taste, environmental concerns, medical problems, etc.

Ulrich's family began eating organic when her husband was diagnosed with food allergies. She said that certain produce items high in nitrates, such as tomatoes and potatoes, would have been eliminated from their diet, but have been included due to the vast varieties in organic produce at Dorothy Lane.

Ron Gordon, a Dorothy Lane shopper, said his wife, Lynn, a nurse, is
extremely health-conscious. The two exercise avidly and they are attentive to the food they eat. “We've watched the (organic) selection grow in your store, and it's been really important,” said Ron; “We will buy as much organic produce as you provide.”

Donna Kazee did not have much of a choice when her family switched to a diet of mainly meat, organic vegetables, and a little fruit. Her son lost 80 percent of his intestines shortly after birth, and has food allergies. She said the organic diet makes a significant difference in his health. “We feel very fortunate,” said Donna. Her son is now five years old.

Dorothy Lane is proud to offer certified organic produce that is better for your health and the environment. Organic care of a delicious apple begins on an organic certified farm such as Orion, Stemilt, or Earthbound Farms. The farmer's organic certification is renewed annually by inspectors, just like our certification. They use ecologically-friendly methods and substances to improve the soil and control pests. No harmful chemicals, such as herbicides or pesticides, are applied to their product.

The organic certified process continues once that sweet apple leaves the farm and is loaded onto a truck to begin the journey to its final destination—your taste buds. The produce either comes straight to our store from the farm or through an organic certified distributor, like Caito Foods of Indianapolis. The responsibility to continue the organic certification is proudly accepted by our Produce Departments.

Here's how:
Storage — The organic produce is:
- protected from contact with conventional produce to prevent contamination.
- kept in separate parts of coolers and storage areas.

Handling — You can be sure that:
- the organic produce is displayed separately.
- the organic produce is bagged separately at the checkout.
- sanitized surfaces are used to prepare and package the organic produce.

Traceability — We guarantee:
- the organic produce is from a certified organic farm.
- the produce has maintained its integrity as organic every step of the way.

Megan Walsworth, farm manager at Orion Farms, organic certified since 2003, said, "We work very hard to have everything as pure as it can be, and if it is thrown in with regular produce it defeats the purpose. It certainly means a great deal to us that DLM has carried the integrity to the consumer. It proves their commitment to their customers."

That commitment to bring the best quality of products to customers will always exist, encouraging Dorothy Lane to be proactive. Count on us, the only organic certified produce grocer in the area, to bring you the best fruits and vegetables around.

HEALTHY LIVING

A New Year of Wellness
Well, here we are, January 2006 (already!!). As Joy and I look back on the last year, we would like to thank all of our customers for their patronage, feedback, and encouragement. You are our motivation for direction and growth. And this year, those of us in the Healthy Living Department resolve to continue to help you reach your wellness goals by providing the highest quality nutritional supplements, natural body care products, and personalized service. And because we received an overwhelming response to our seminar program last year, we will continue to offer exceptional educational opportunities.

This month, we welcome back Anne Miller, D.O., board certified psychiatrist, who specializes in integrating conventional and complementary medicine. She uses a holistic approach with her patients, addressing issues on not just a physical level, but emotionally and spiritually as well. After Dr. Miller's presentation last July on adrenal function, customers were continually asking for her return. She has graciously agreed and will be discussing thyroid dysfunction and how it impacts our health.

Our thyroid gland, which is part of the endocrine system, is a butterfly-shaped structure at the base of the neck. It weighs only about ¼ of an ounce but has a HUGE impact on how our bodies function. As far as the body is concerned, it is truly the “large gift in a small package.” Our thyroid gland produces hormones that are responsible for regulating cellular energy, body temperature, and calcium utilization. Fluctuations in thyroid hormones may also disrupt other hormone production in the body, with all kinds of disastrous implications.

In a nutshell, thyroid dysfunction is generally considered as hypo- (under-producing thyroid hormone) or hyper- (over-producing thyroid hormone). In our culture, a sluggish thyroid seems to be the most common. I believe this results from a combination of factors, including stress, eating refined and processed foods, lack of exercise, exposure to environmental chemicals and toxins such as chlorine, fluoride, and pesticides, and radiation exposure. Symptoms of low thyroid may include weight gain, poor concentration, low energy, depression, low body temperature, dry skin, brittle nails, loss of eyebrows, numbness or tingling in the hands and feet, or infertility. Feelings of apathy and losing interest in things or activities that formerly brought pleasure are not unusual in hypothyroidism. When hormone production from the thyroid is excessive, however, the body's metabolic processes are thrown into overdrive. Symptoms may include rapid heartbeat, irritability, nervousness, tremors, sleep disturbances, elevated blood pressure, frequent bowel movements, and hair loss.

Now keep in mind, thyroid problems can affect any of us. So listen up guys, because men can have thyroid issues too (I think when we hear the word “hormone”, we naturally think of women). This is a global problem. Even children may experience a thyroid dysfunction. So what can we do? Eating whole, real food and exercising are the first steps in a program to re-establish thyroid health (Have you noticed that with just about all health issues, the first remedies recommended involve the basics – food and exercise?). They are the keys to prevention as well!

To learn more about thyroid dysfunction and what we can do about it, please join us along with Dr. Miller at our Springboro location on Tuesday, January 17 from 7 to 8:30 pm. The cost is $10.00 and registration is required. We suggest you sign up early, as seating for this presentation is sure to reach capacity. The most efficient way to register is through our website at www.dorothylane.com. For more information, contact Lori Kelch (937 434-1294) or Joy Kemp (937 748-6800).

Again, we thank our customers for a wonderful year and together we'll make 2006 a new year of wellness.

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

• 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 1 cup canned crushed tomatoes
• 2 lbs veal stew meat, trimmed and cut into 1½-inch cubes
• 14-oz can fat-free, less-sodium chicken broth
• 2 bay leaves
• 3 garlic cloves, minced
• 4 cups sliced fresh mushrooms (1½ pounds)
• 2 cups (3/4-inch) sliced carrots
• 4 tsp cornstarch
• 16 oz bag frozen pearl onions
• 1 Tbsp water
• 1/4 cup chopped Italian parsley
• 1½ cups polenta
• ½ tsp dried basil
• 3/4 tsp sea salt
• ¼ tsp sea salt
• 5 cups water
• ¼ tsp black pepper
• 1 garlic clove, crushed
• 2 cups dry red wine Freshly grated Parmigiano-Reggiano (for serving)

Heat oil in a large Dutch oven over medium-high heat. Add veal and minced garlic, cook five minutes or until veal loses pink color. Add carrots and next 9 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes. Add mushrooms; cook, uncovered, 45 minutes or until veal is tender. Combine cornstarch and 1 tablespoon of water; add to pan. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves. Keep warm.

Combine polenta and ¾ teaspoon salt in a large saucepan. Gradually add 5 cups water and crushed garlic; stirring constantly with a whisk. Bring to a boil; reduce heat, and cook 15 minutes or until thickened, stirring frequently.

Spoon stew into shallow bowls; top with polenta. Sprinkle with cheese. Makes 6-8 servings

Per serving: 420 calories (14% calories from fat); 7g total fat; 1g saturated fat; 101mg cholesterol; 587mg sodium;
45g total carbohydrates; 34g protein

Mexican Black Bean Chili
From Cooking Light Soups and Stews. You can never have too many chili recipes! This one would be perfect for a Super Bowl party.

• 1 cup diced onion
• 1/8 tsp black pepper
• 1 cup diced green bell pepper
• (2) 15-oz cans black beans, drained
• 1 lb Coleman ground chuck
• (2) 14.5-oz cans no-salt-added diced tomatoes, undrained
• 1 Tbsp chili powder
• (1) 14-oz can fat-free, less-sodium beef broth
• 1½ tsp ground cumin 3 garlic cloves, crushed
• ¾ tsp dried oregano Sour cream, for serving
• ½ tsp sea salt Cilantro sprigs (optional)

Cook first 3 ingredients in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add chili powder and next 8 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream and garnish with cilantro sprigs, if desired. Makes 6 servings

Per serving: 321 calories (33% calories from fat); 12g total fat; 5g saturated fat; 42mg cholesterol; 457mg sodium; 1g total carbohydrates; 24g protein

DLM School of Cooking Favorite!

Sausage, Apple, and Cheddar Plait
This dish, from Judith Fertig, called a plait because of its braided appearance, almost looks too pretty to eat. Perfect for a brunch or light supper, this savory plait can be baked and frozen, then warmed again in the oven. Be sure to check out Judith's Prairie Home Soups and Breads class on our February schedule.

• 1 Tbsp canola oil or corn oil
• 1 lb sharp Cheddar cheese, shredded
• 1 lb bulk pork or turkey sausage
• ¾ cup herb stuffing, store-bought or homemade
• 1 large yellow onion, chopped
• 2 eggs
• 2 large tart apples, peeled, cored, and chopped
• 17¼ oz pkg frozen puff pastry, thawed

Preheat the oven to 400° F. Lightly butter a large baking sheet.

Heat the oil in a large heavy skillet over medium-low heat. Add the sausage and onion, and sauté until the sausage browns and the onions are translucent, about 10 minutes. Drain off the excess fat. Transfer the mixture to a large bowl, add the apples, cheese, and stuffing, and stir to combine well. Beat one of the eggs, add to the sausage mixture, and stir to combine.

On a lightly floured work surface, roll out each of the 2 pastry sheets to a 14-by-18-inch rectangle. Spoon half of the sausage filling lengthwise down the center of each rectangle, starting 3 inches from the top and ending 3 inches from the bottom. Cut the pastry on either side of the sausage filling into diagonal strips about ½ inch wide. Fold the strips, alternately from each side, over the filling to create a lattice or braid effect. Repeat the process with the second pastry sheet.

Beat the remaining egg and brush the egg over both pastries. Bake for 30 minutes, or until the pastries are puffed and golden brown. Serve hot. Makes 2 savory pastries to serve 12.

DLM School of Cooking Favorite!

Hoppin' John from The Meadowlark Restaurant
The Meadowlark Restaurant has created a vegetarian-friendly version of this Southern staple, traditionally eaten on New Year's Day for good luck. We think it's worth passing along and we thank The Meadowlark for sharing! Be sure to check out chef/owner Wiley's Day in the Kitchen class on our March schedule.

• 16-oz bag DLM Dried Black-Eyed Peas
• 1 Tbsp dirty spice (see following recipe)
• 1 cup onions, finely diced
• 2 tsp salt
• ½ cup carrots, finely diced
• 1 tsp freshly ground black pepper
• ½ cup celery, finely diced
• 1 cup collard greens, stemmed and cut into 1-inch
• 2-3 Tbsp vegetable oil squares (fresh are best, but in a pinch, frozen will work)

Place peas in a heavy stockpot; pour cold water over until 2" water covers the peas. Cook over medium-low to medium heat 2-3 hours or until completely tender (Taste peas periodically to check for tenderness). It may be necessary to add water to the peas several times during cooking; make sure they are always covered with water.

When peas are close to tender, sauté onions, carrots, and celery in oil over medium heat until soft, but not brown. Add dirty spice, salt, and pepper and stir, cooking to release flavors of spices, about 3 minutes. Add collards and cook until they begin to wilt. Add vegetables to peas and simmer a few minutes, until flavors develop. At this point, it may be necessary to add a bit more water to give the peas some broth. Taste for seasoning and add salt and dirty spice as needed.

Dirty Spice

• 3 parts kosher salt
• 2 parts dry mustard
• 3 parts freshly ground black pepper
• 2 parts ground cumin
• 3 parts paprika 1 part dried oregano

To serve Hoppin' John: place ½-1 cup cooked rice in shallow bowl, add 1½ cups pea mixture. Drizzle a flavorful garlic oil over peas; grate mild white cheddar over top and add sliced green onion and fresh tomato as desired. Makes 6 servings.

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

• One Dozen Red Roses from Our Floral Department ($39.99 value)
• $100 Gift Card to the Montgomery Inn
• 2 Tickets to the Dayton Philharmonic Orchestra Pops Concert. Featuring Pink Martini at the Schuster Performing Arts Center. (a value of $44.00)

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