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November 2006 Market Report
[click for PDF]
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.
DLM Fresh Free-Range Turkey
Maybe last year’s DLM Fresh Turkey was the best Thanksgiving turkey I had ever eaten because I was ravaged with hunger by the time I sat down at the table. Having risen at the crack of dawn and masterly deposited the turkey in the oven, I departed to join my co-workers to trek across Miamisburg in the annual Turkey Trot 8K Run. It was a cold and windy morning, and as I crossed the river marking the half way point, I felt like Forrest Gump as the weather changed from rain to sleet to snow. The thought of that magnificent turkey in the oven was what got me to the finish line! The aroma of roasting turkey filled the house, and family and friends were standing by as the grand bird appeared from the oven. My wife grabbed a spoon, sampled the broth for the gravy, and was captivated by the rich, intense flavor. As I watched the expressions on my guests’ faces and listened to their comments as they tasted the carved bird, I realized that it was not the early morning run that amplified my taste buds, but a process that started several years ago with the help from our friends at Bowman & Landes Turkey Farm. Together we worked on raising a special turkey that would carry the Dorothy Lane name and would be Honestly Better®, both in the way it would be raised, and in its final taste. The criteria for this bird would be:
- No antibiotics or growth promotants ever
- 100% veggie fed – no animal by-products in feed
- Free–Range
- Locally grown and raised with feed grown on the farm.
The finished product was even better than I could have imagined, and judging by the comments from our customers last year, they felt the same way. “The best we have ever had”, “The turkey was so moist and flavorful”, “The broth was the richest tasting and made the best gravy ever”, just to recount a few.
Delight your family and friends this year with an Honestly Better® Dorothy Lane Market Fresh Turkey or turkey breast. Place your order soon by calling or stopping by the store, or order online at www.dorothylane.com .We will strive to get you a turkey the size you need, but please remember, these turkeys are grown, and not manufactured!
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| Better World™
I recently returned from a natural products show. While there I sat in on an interesting seminar, “Medicine for a Better World”, given by Chris Kilham, “The Medicine Hunter”, who has conducted medicinal plant research around the world. I had heard him speak in June right here at DLM and was anxious to hear about his latest adventures. He started out with some startling comments:
- The number of people who died from herbs last year was zero.
- 300,000 people were reported to have died from prescription or over-the-counter drugs.
- Over three billion people, half of the world’s population, live on less than $2.00 a day.
- 60% of the Earth’s ecosystems are badly damaged or destroyed.
Chris talked about his partnership with Better World™, a new endeavor which is dedicated to sustainability for people, plants, and the planet (www.feelgooddogood.org). He says “We are all one humanity, and our planet is one small dwelling place. Better World™ supports above-market wages and ethical trade, as well as benefit-sharing. We strive to ensure that the people who cultivate, harvest, and work with medicinal plants in the field earn a decent living and can support their families.”
Enzymatic Therapy has recently introduced their new Better World™ product line, which is 25% off this month. It includes these powerful products: Shaman Smoothies™ — smoothie drink mixes with free radical fighting power from Açaí Berry Adventure™ and energy from Maca Spiced Chai™; Radical Rainforest Defense™ — antioxidant protection from Sambazon Açaí and Coffee Fruit Extract; Maca Tru™ — maca for energy endurance, mental clarity, and enhanced libido; and Saventaro — immune activity from cat’s claw.
Stop in to sample the smoothies at Springboro on Saturday, November 4 and at Washington Square on Saturday, November 18. Each tasting will be from 12:30 p.m. to 3 p.m. in the Healthy Living department.
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| Handling Holiday Stress
The holidays are rapidly approaching, and although it’s a time to celebrate with family and friends, these next couple of months can create a good deal of stress. Here are some tips for minimizing stress so that we may maximize our enjoyment of the days ahead:
- Eat real food. We all like to indulge in holiday treats, but if the bulk of our diet is real food (unprocessed and unrefined), we’ll not only have less of a tendency to over-indulge and avoid those extra pounds that creep up every year, but the essential nutrients will help balance and support our nervous system.
- Take a natural multivitamin and mineral supplement. This way we are assured of getting all the necessary daily nutrients, especially when we’re on the run and may be opting for less nutritious convenience foods.
- Get enough sleep. We are more likely to accomplish our goals without fatigue and stress when we’re well rested.
- Take a bath. A hot, soothing bath with relaxing essential oils or bath salts can reduce both physical and mental symptoms of stress, and promote a restful sleep.
- Drink a cup of tea. Herb teas with chamomile, passion flower, and valerian can calm the nerves and help us relax.
- Get some exercise. Even if it’s just a refreshing walk around the block, exercise is a great stress reducer (and will help us burn those extra calories too!).
- Consider a supplement formulated specifically for stress and anxiety. The amino acid combination of GABA and L-theanine, for example, helps to relieve anxiety and mental stress without sedation. Rhodiola can support the adrenal glands and provide energy during stressful times (Consult your physician if you are taking medication).
Although stress happens, it can be managed effectively. So relax and enjoy the holidays!
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New DLM Cheese Spread Flavors!
Fall is here, and that means parties! Whether you are having friends over to watch the big game or getting together with family to celebrate the season, our many varieties of Honestly
Better® cheese spreads are guaranteed crowd pleasers. New for this holiday season are ten great spreads that are sure to make you the star of your next party:
Spiced Pumpkin—We start with slow-roasted pumpkin spiced with cinnamon and nutmeg; then for a delightful crunch we add toasted pumpkin seeds to give this great spread a warmth all its own.
Harvest Apple—Harvest Apple Spread has all the flavors of the season. Loaded with crunchy walnuts, bits of chewy dried apple, and the warmth of 100% maple syrup.
Jezebel—This is a wonderful hot-sweet appetizer that your guests will love. A medley of creamy ingredients such as orange marmalade, horseradish, Dijon mustard, and cream cheese that turn pleasantly sweet and peppery in this spread. Great for all occasions, big or small.
Southwestern Green Chili—Sharp smoked Cheddar cheese, spicy green chilies, and smoky ground cumin; this is one spread that screams to be spooned over a taco or paired with tortilla chips for the perfect southwestern snack!
Herbs de Provence—Made with fresh goat cheese and our very own special blend of herbs and spices, including thyme, basil, rosemary, and lavender, this fresh and fruity spread is great spread on a sliced French baguette.
Bacon and Roasted Almond—Crispy bacon and fresh roasted almonds meld together to give this spread a classic flavor you will swear you grew up with.
Smoked Salmon—We use our own smoked salmon, made with Shetland Farms organically fed salmon that is smoked in the Scottish tradition and shipped to us fresh, to make this classic better than ever.
Balsamic Parmesan—This spread has a salty-sweet flavor that only these two great Italian staples, Parmigiano-Reggiano and balsamic vinegar, could produce.
Port Stilton Walnut—This is our take on a cool weather classic. We take creamy English Stilton, mix in a little Tawny Port for warmth, and toss in toasted walnuts to give this spread a flavor that is sure to warm your heart, no matter how cold it gets.
Cahill’s Pub Spread—Cahill’s Porter Cheddar and Boar’s Head Deli Style Mustard marry together with fresh green onions and chives to give this spread all the flair of a traditional Irish pub. Serve spread over rye bread with a pint of Guinness for a wonderful Old World experience.
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Grandma Tobias Pumpkin Pie
Where can you find a freshly baked pumpkin pie made without hydrogenated oils, you ask? At Dorothy Lane Market, of course! Our bakers make Grandma Tobias Pumpkin Pie by starting with a tender, flaky crust using King Arthur unbleached, unbromated flour and real creamery butter – never any margarine or shortening! Each crust is filled with pure pumpkin, farm fresh eggs, evaporated milk, fresh heavy cream, and sugar blended with just the right amount of spice. The silky-smooth pumpkin filling will have your guests “oohing” and “ahhing.” So enjoy a Grandma Tobias Pumpkin Pie this season, and order one early for your Thanksgiving table!
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Turkey Salad with Mustard Walnut Vinaigrette
A great way to use leftover Thanksgiving turkey! No leftovers? Pick up our DLM All-Natural Oven-Browned Turkey Breast to make this delicious fall salad.
- 1 lb thin green beans, tipped
- 1½ lbs turkey breast, cut into 1-inch cubes
- 1 cup dried cranberries
- 1 cup walnut pieces, toasted
- 3 shallots, finely chopped
- 1½ Tbsp honey mustard
- 1½ Tbsp whole grain Dijon mustard
- 3 Tbsp Aunt Mary’s Italian White Wine vinegar
- ½ cup roasted walnut oil
- 1½ Tbsp fresh tarragon leaves, chopped
- Sea salt and freshly cracked pepper
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3-5 minutes. Drain, shock with cold water, drain again, and pat dry. Combine turkey, cranberries, and walnuts in a large bowl. Add green beans and shallots. In a separate bowl, combine both mustards with the vinegar and whisk until smooth. Whisk in the oil and tarragon. Pour over salad, toss to blend, season with salt and pepper, and toss again. Serve at room temperature. Makes 6 servings
Per serving: 521 calories (57% calories from fat); 33g total fat; 3g saturated fat; 61mg cholesterol; 754mg sodium; 28g total carbohydrates; 29g protein
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Maple-Ginger Pear Crisp
Adapted from Bristol Farms Real Food magazine, Fall 2006. Serve this with a scoop of vanilla ice cream for a luscious dessert.
- ½ cups rolled oats
- ¼ cup firmly packed brown sugar
- 1/3 cup all-purpose flour
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- ¼ tsp kosher salt
- 2 oz (4 Tbsp) cold unsalted butter, cut into small pieces (plus additional for buttering baking dish)
- 2 lbs firm pears (about 4-5 pears), peeled, cored, and cut into bite-sized chunks
- 1 Tbsp fresh lemon juice
- ¼ cup real maple syrup
- 1 Tbsp freshly grated ginger
Preheat oven to 350°F. In a medium-sized bowl, combine oats, sugar, flour, ginger, cinnamon, nutmeg, and salt. Cut in butter with a fork or pastry blender until mixture is crumbly and all ingredients are incorporated. Place in refrigerator while preparing pears. Butter a deep dish pie plate or 8 x 8-inch baking dish.
In a large bowl, combine pears and lemon juice and toss well. Add maple syrup and grated ginger and toss again to combine. Spoon pears into prepared dish. Evenly sprinkle crumb mixture on top of fruit. Bake until fruit is bubbling and topping is browned, about 55 minutes. Serve hot or warm. Makes 6–8 servings
Per serving: 238 calories (27% calories from fat); 7g total fat; 4g saturated fat; 18mg cholesterol; 73mg sodium; 44g total carbohydrates; 2g protein
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DLM
School of Cooking Favorite!
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Butternut Squash Ravioli
Featuring flavors of the fall season, these raviolis from Dottie Overman are a perfect first course for fall and holiday dinner parties.
- 1¾ lbs butternut squash
- ½ cup red onion, sliced into ½-inch rings
- 2 Tbsp Aunt Angie’s Balsamic Vinegar of Modena
- 6 Tbsp mascarpone cheese
- 6 Tbsp freshly grated Parmigiano-Reggiano
- 1½ tsp unsalted butter
- 2¼ tsp chopped sage
- 1¼ tsp kosher salt
- ¾ tsp freshly ground pepper
- 60 won ton or gyoza skins
- Egg white, beaten
- 6 Tbsp pine nuts
- ½ cup unsalted butter
- 1 tsp lemon zest
- 1/3 cup chopped sage leaves
- Sage leaves for garnish
Place squash in a baking dish and roast in a 400°F oven, about 1½ hrs. Pierce squash with a fork to test for doneness. Cool. Meanwhile, soak the red onions in balsamic vinegar for 20 minutes; drain and grill until tender. Cool.
In a bowl, combine the cooked squash, mascarpone, and Parmigiano-Reggiano. When cool, dice the onions into pieces ¼-inch thick. Add onions to the squash mixture and refrigerate.
In a warm 8-inch pan, melt the butter and add the chopped sage (warming the sage releases the flavor). Add to the bowl of squash and season squash with salt and pepper.
To Prepare Ravioli
Lay 30 won ton or gyoza skins on a cutting board. Brush edges with water or egg white. Fill with a heaping tablespoon of squash mixture. Place a second skin on top and seal edges, pushing out any air bubbles. Or, place a heaping 1½ teaspoon of squash mixture in the center of a skin and then fold over to make a triangular or half round-shape ravioli. Place on a parchment-lined cookie sheet. If using later in the day, top ravioli with plastic wrap and a damp towel. If freezing ravioli, place the cookie sheet in the freezer, freeze until firm, and then gently place ravioli in freezer bags.
To Prepare Sauce
Toast pine nuts in a medium skillet. Cool. Heat butter in the same skillet until light brown; remove from heat and add lemon zest, sage, and pine nuts. Add salt and pepper to taste. Keep warm.
To Cook Ravioli
Bring water to boil in a large saucepan. Add salt. Place ravioli in water one at a time and bring water back to a boil, stirring to keep the ravioli from sticking. Boil ravioli 2-5 minutes, working in batches until the ravioli are al dente. Place a small amount of sauce on a serving platter. Drain ravioli; top with remaining warm butter sauce. Makes 30 to 60 raviolis
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Monthly
Prizes
1) 2 Tickets to a January performance of Dayton Opera’s HMS Pinafore at the Schuster Perfoming Arts Center (value $130)
2) $100 Gift Card to the Montgomery Inn
3) Half Heavenly Ham® (value $45.00)
Each time we scan your Club
DLM card, you’ll be entered in our monthly drawing. One set
of prizes will be awarded at each store location. No purchase
necessary to enter. |
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