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March 2007 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.
Health Fair 2007
It’s been a rough winter, with lots of snow and extremely cold weather. Are you tired of being stuck inside the house? Well, spring is right around the corner, and so is our fifth annual DLM Health Fair sponsored by the Healthy Living Department. Join us Saturday, March 24, from 11 a.m.–4 p.m. at our Springboro location…and the best part is—it’s free!
If you have never been to one of our health fairs, you are in for a real treat, and if you have, I’m sure you are anxious to come back and enjoy the festivities going on throughout the store.
When you walk in, take the elevator to the mezzanine area, where you will find a wide variety of local holistic and complementary health practitioners. Treat yourself to a chair massage; learn about acupuncture, yoga, and reflexology; and have a nervous system checkup by a chiropractor. Conover Health, a satellite of Kettering Medical Center, will be offering blood pressure checks and health age screening. Those are just a few of the many options you’ll have while upstairs. Don’t forget to sign up for the door prizes we will be giving away throughout the day.
This year in the community room, we are pleased to welcome:
Lori Kelch, M.S., H.N.U., The Truth About Women’s Supplements • 11 a.m.–Noon. Lori is the Healthy Living Educator for Dorothy Lane Market. Her background includes extensive education in whole foods nutrition, with an emphasis on nutritional supplements. In her presentation, Lori will discuss several issues related to the often confusing topic of nutritional supplements, including:
- why we need a multivitamin
- calcium supplementation
- the role of vitamin D in women’s health
- the problem with “mega-doses”
- the efficacy of supplements for hormone balance
- what’s on the shelf
Chris Myers, L.P.C.C./Alexander Technique Teacher, Gentle Pain Relief • 1-2 p.m. Chris is a licensed clinical counselor who specializes in women’s issues, and a teacher of the gentle body work method known as the Alexander Technique. In her presentation Chris will discuss:
- how to recognize habits of movement that cause tension
- how to gently relieve tension and stress
- how to relieve pain and stiffness
- how to regain flexibility, balance, and poise
There is no charge for the presentations, but, because seating is limited, interested participants are encouraged to arrive early.
Now you’re ready to make your way downstairs to the Healthy Living Department, where company representatives from our supplement and natural body care lines will be ready to fill you up with samples and tell you all about their products. Barlean’s, Derma E, Zia, Woodstock Farms, Carlson, Enzymatic Therapy, Republic of Tea, New Chapter, Serenity, Dancing Dingo, and others will be represented. Many of these product lines are on sale this month.
There will also be tastings going on throughout the store. Try samples offered by Earthbound Farm, Odwalla, Organic Valley, Hill Family Farm, Vista Grand Buffalo Ranch, and Morning Sun Farm Organics.
Lite 99 FM will be broadcasting by remote from the store 11:30 a.m.–1:30 p.m. Welcome spring with a day of fun and wellness at Dorothy Lane Market! See you there.
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| DLM Corned Beef
Important to the survival of any culture is food. The tastes, smells, textures, and colors of the food are important pieces of the puzzle. Food marks the seasons and the celebrations of the year which attract family and friends to bond together. Corned beef and cabbage is a part of the Irish food culture. Before the days of refrigeration, beef was salted down or brined during the winter months so that it was preserved come springtime. In Ireland, this peasant meal was served for Easter dinner after the long meatless Lenten fast. Today more people in the U.S. eat this meal on St. Patrick’s Day than in Ireland. Whether they do it as a nostalgic reminder of their Irish heritage or just to try and capture some of that “luck of the Irish,” they are enjoying great food. Join us this month for culture, great food, and some “luck of the Irish” as you celebrate with Coleman Corned Beef and Irish Bangers and Bacon.
In celebration of the Irish culture we are trying to capture some of those traditional tastes, smells, and textures for you. Once again we will be making our own Corned Beef. Choice cuts of Coleman Natural Beef™ Brisket and Round have been brined in pickling spices and topped with a blend of peppercorn and bay leaf to give you that traditional taste. Cooked long and slow till fork tender, the meat will retain a pink color even after cooking, due to the curing process fixing the pigment of the meat. The smell of this meal slow-cooking with cabbage will give any man, Irish or not, a healthy appetite.
Flat-cut Corned Beef Brisket made with Coleman Natural Beef™ $5.99 lb
Corned Beef Round made with Coleman Natural Beef™ $6.99 lb
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Irish Soda Bread — A Seasonal Treat
Every year we make Irish eyes smile with this special treat. As the name implies, it’s a traditional bread from Ireland that incorporates baking soda rather than yeast. Along with other traditional ingredients such as premium flour, buttermilk, sea salt, and sugar, we enliven our rendition with butter, currants, and a few caraway seeds. We hand-shape and bake each loaf daily all month long. Our Irish Soda Bread tastes magical with a cup of strong tea in the afternoon. Or serve it along with DLM Corned Beef and Cabbage for the complete Irish experience. $3.99 each
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New! Bakery Seed-Sational 100% Whole Grain Bread!
When we all first tasted this bread we instantly loved it. The texture, the aroma of it baking, and the wonderful nutty flavor of the seeds, all captured our senses in a moment. But what to call this fantastic new bread? We kicked around several different variations, all boring, none of them really capturing the excitement surrounding our sensational new recipe. Finally, we came to an agreement, on the name Seed-Sational! Unlike any of our other breads, this newest artisan bread is chock-full of a variety of pumpkin, poppy, sunflower, sesame, flax, and millet seeds; and did I mention it tastes fabulous? We make it with King Arthur 100% White Whole Wheat flour, which, as with all of King Arthur’s flours, is never bleached or bromated. If you are confused about white whole wheat flour, you aren’t the first. The term “white flour” has often been used in conjunction with “refined flour”; however, with white whole wheat flour this is not the case. White whole wheat flour is whole flour, including the bran, germ, and endosperm. Nutritionally considered the same as “red” wheat, white wheat lacks the major genes for bran color, making it lighter in color, and milder in flavor (not as heavy or bitter tasting as “red” wheat flour). The result is a soft, seedy, hearty bread that is great as a sandwich with our Deli’s own Chicken Grape Salad, or toasted and topped with DLM Organic Peanut Butter. Pick up a loaf at any of our Bakeries, and it just might become your new favorite! 20-oz loaf Seed-Sational 100% Whole Grain Bread $3.79 save 50¢
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St. Patrick’s Day Dinner to Go
Available for One or for Two
Our DLM Store-Made Corned Beef Brisket is made with tender Coleman Natural Beef™ brisket brined in a blend of pickling spice and topped with peppercorn and bay leaves. This New York-Style corned beef is served with Steamed Cabbage, and Red Skin Potatoes.
For an ideal accompaniment, pair your dinner with a 2004 Boccadigabbia Rosso Piceno ($13) and Irish Soda Bread, baked daily by the Bakery Department.
Dinners are ready for you to pick up and reheat. Please place your order by Tuesday, March 13. Pick up on Saturday, March 17 between 11 a.m. and 7 p.m.
Call or stop by our Deli Department to place your order. Click here to download the order form.
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Wine
Cellar Celebrities
Looking for a special bottle for a good friend or dinner party, or simply want to stock the cellar with a certain treasure? Our temperature-controlled wine rooms are the perfect place to peruse for vinous treasures if you are a wine enthusiast of any caliber! The following is a very small part of one of our cellars; for a more comprehensive list please check our website at www.dorothylane.com Please realize that many of these wines, being collectables, are only available in very minute quantities. Cheers.
Imported Wines
- Cakebread 1999 Benchland Cab $100.00
- Caymus 2004 Special Selection Cab $140.00
- Darioush 2003 Cabernet Sauvignon $70.00
- Dominus 2001 Red Wine $127.00
- Elan 2001 Atlas Peak Cabernet $50.00
- Lagier Meredith 2003 Mount Veeder Syrah $55.00
- Lail 1999 Napa Red Wine $100.00
- Merryvale 2002 Profile $110.00
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Mondavi 2001 Napa Rsv. Cabernet $125.00
Domestic Wines
- Opus One 2000 $160.00
- Opus One 2003 $170.00
- Pahlmeyer 2003 Red Wine $120.00
- Peter Michael 2002 L’Esprit des Pavots $70.00
- Phelps 1998 Insignia $150.00
- Quintessa 2000 $105.00
- Ramey 2003 Jericho Canyon Red Wine $80.00
- Simi 1999 Alexander Valley Rsv. Cab $75.00
- Volker Eisele 2002 Terzetto Red Wine $77.00
- William Hill 1997 Aura Cabernet $95.00
Sparkling Wines
- Dom Perignon 1998 $150.00
- Geoffrey Brut Rosé $55.00
- Krug 1995 Brut $246.00
- Perrier Jouët 1996 Brut $150.00
- Veuve Clicquot 1996 Le Grand Dame $168.00
- Veuve Clicquot 1999 Brut Rosé $80.00
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Floral
Sentimental Spring Flowers
The Easter Lily Capital of the World is in southwest Oregon overlooking the Pacific Ocean. The unique combination of climate, soil, and water help produce nearly all the bulbs from which the large trumpet-shaped flowers bloom. It seems only fitting that the symbolic flower of Easter has its roots in such a pristine and beautiful corner of the world. Bring a ray of sunshine and peace to your home this season with a beautiful white Easter Lily. $9.99
I remember hydrangeas from my childhood. The yard was covered with huge blooming bushes every summer. Today people are falling in love with them all over again. These are great plants, as they will bloom in almost any location, but prefer morning sun and afternoon shade. The best times to plant them are in the spring or fall; then watch them bloom their brilliant blues and pinks during the summer months. $23.99
The shamrock was the sacred plant of the Druids of Ireland because its leaves formed a triad, three being a mystical number in the Druid and Celtic religions. It was said that while St. Patrick was preaching in the open air on the doctrine of the trinity, he plucked a shamrock from the grass to illustrate the existence of the three-in-one deity, thus appropriating an already ancient symbol. Since that time, the shamrock has been used to symbolize the trinity, and also the cross of the crucifixion. Spruce up your home this March with a shamrock plant. $4.99
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Mixed Spring Flower Arranging Class
Saturday, March 17 • 10 a.m. or 11 a.m.
Spring will be here in no time at all, and fresh cut flowers will be in abundance in our Floral shops. Tulips, irises, daffodils, heather, forsythia, and pussy willows will be available at great low prices. Our next class will teach you how to make a beautiful arrangement of mixed spring flowers, and since we are holding the class on St. Patrick’s Day, we might even throw in a couple of green carnations!
- Price includes vase, greenery, and assorted spring flowers
- Held at the DLM School of Cooking
- $35 per person, paid reservation required
Seating is limited, please register early at www.dorothylane.com or contact Debbie or Joanne at the Washington Square Floral Department (434-1294). Please bring your own sharp paring knife, folding knife, or bunch-cutters to the class. Happy arranging!
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Specialty Cheese
Irish Cheese Spreads for St. Patty’s Day
Add a touch of the Irish to your March Madness get-together with these Honestly Better® cheese spreads! We start by using only the finest ingredients, such as Boar’s Head All-Natural Cream Cheese, Cahill’s Porter Cheddar, and Spectrum Organic Mayonnaise. This enables us to create cheese spreads that not only taste better, but also are better for you than any others out there.
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.
Emerald Isle Pub Spread
I came up with the idea for this spread because I wanted one that would reflect my Irish heritage, and I think that with this bright green wonder you will agree that we hit the mark. It’s packed full of creamy Irish Cheddar, with horseradish for an added zing.
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Brazilian Chicken
This is a recipe that I clipped from one of Ann Heller’s columns in the Dayton Daily News many years ago. My original copy is dog-eared and much yellowed, and it never seems to get put back in my recipe file because it is made so frequently. Whenever I ask my husband if he has a suggestion for dinner he’ll respond about 99% of the time with “How about Brazilian Chicken?”
To shorten the prep time, make the marinade and slice the chicken in the morning. When you arrive home, put the chicken in the marinade while you prepare the vegetables.
Marinade
- 1/3 cup Vera Jane’s Extra-Virgin Olive Oil
- 2/3 cup fresh lime juice (from about 2 large limes)
- 2/3 cup chopped fresh cilantro
- 1 or 2 fresh jalapeño peppers, seeded and finely chopped
- 1 Tbsp minced garlic
- 1 tsp ground cumin
- ½ tsp sea salt
Mix all ingredients together thoroughly.
- 1½ lbs DLM Boneless, Skinless Chicken Breasts, cut into thin strips
- 15-oz can black soy beans or black beans, rinsed and drained
- 1½ lbs tomatoes (about 5), seeded and chopped
- 2 small green peppers, seeded and chopped
- 10-oz bag frozen corn, thawed
- 1 bunch green onions, sliced
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- Sea salt
- Freshly cracked black pepper
- 1 lb whole wheat spaghetti, freshly cooked
Place chicken in a shallow glass dish and spoon about 1/3 of marinade over it. Toss to coat all pieces. Cover and refrigerate for at least 1 hour.
Meanwhile, place the beans, tomatoes, green pepper, corn, and onions in a large bowl. Pour remaining marinade over the vegetables and stir to mix. Refrigerate until chicken is ready.
Place 1 tablespoon of oil in a large skillet, and heat to medium high. Add chicken and cook, stirring, for about 6 minutes or until cooked through. Add the vegetables to the skillet; reduce heat to medium and simmer until vegetables begin to soften, 3-5 minutes. Season to taste with salt and pepper. Serve over spaghetti. Makes 8 servings Per serving: 494 calories (25% calories from fat; 14g total fat; 2g saturated fat; 49mg cholesterol; 217mg sodium; 62g total carbohydrates; 34g protein
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Kid's Club
Produce of the Month: Banana
Banana Tree
Adapted from Snacktivities! by MaryAnn F. Kohl and Jean Potter
- Leaf lettuce
- Pineapple ring
- Banana
- Sliced fruits, such as pears and peaches
- Apple slices or chunks
- Whole berries, such as grapes or strawberries
Place a lettuce leaf on the salad plate. Place a pineapple ring on the lettuce leaf. Peel a banana and cut it in half. Stand the cut end of the banana half in the center of the pineapple to resemble a tree trunk. Place a toothpick through a selected piece of fruit. Stick the other end of the toothpick into the top area of the banana. Each toothpick with a piece of fruit will represent a branch on the banana tree. Fill the tree with as many fruit branches as desired. It may be necessary to hold the banana with one hand so it does not tip over when first beginning the work. The banana trees can be served as fruit salad to be eaten with the fingers. Allow 1 banana tree per person.
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DLM School of Cooking Favorite!
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Golden Gate Cioppino
A tried-and-true fisherman’s stew from Chef Carrie Walters; perfect for the Lenten season. Serve with thick slices of our DLM San Francisco Sourdough, add a green salad and a bottle of crisp, dry white wine…it’s all you need!
- ¼ cup Vera Jane’s Extra-Virgin Olive Oil
- ¾ lb sweet onions, sliced (about 3 cups)
- 2 cloves garlic, minced
- 1 Tbsp freshly grated lemon zest
- 3 Tbsp freshly squeezed lemon juice
- ¼ tsp DLM Dried Thyme
- ¼ tsp DLM Dried Basil
- (2) 14½-oz cans stewed tomatoes with liquid
- 1-2 Tbsp sugar
- ½ tsp freshly ground pepper
- ½ tsp sweet paprika
- ¾ lb fresh assorted fish fillets*
- ½ lbs shellfish**
- 12 littleneck clams, scrubbed
- Fresh lemon wedges for garnish
*Use a combination of at least two types of fish (grouper, monkfish, halibut, cod, snapper, swordfish, or haddock).
**Use a combination of assorted raw shellfish (scallops; large shrimp, shelled and deveined; or lobster tail, shelled and cut into large pieces).
Heat oil in a large soup pot (about 6 quarts). Add onions and garlic and sauté for 10 minutes or until soft. Add lemon zest and juice, thyme, basil, tomatoes, sugar, pepper, and paprika. Bring to a boil. Reduce heat and simmer for 10 minutes or until sauce is slightly thickened.
Cut fish fillets into 1-inch pieces. Remove any bones. Add all seafood to cioppino sauce except shrimp and lobster. Cover pot and gently simmer 10 minutes, then add shrimp and lobster. Simmer another 5 minutes or until all seafood is cooked. Serve in bowls garnished with lemon wedges. Makes 4–6 servings
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Monthly
Prizes 1) Sonrise Window Cleaning Single Visit (up to $100 value)
2) $100 Gift Card to the Montgomery Inn
3) Half Heavenly Ham (value $45)
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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