June 2007 Market Report [click for PDF]
Recipes - Monthly Prizes

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Club DLM card is required for all sale prices. In the event of a typographical error, in-store prices will prevail.

From Alaska with Love

If I were a seafood buyer for a large corporate supermarket I would be calling a broker representing a large seafood company to buy my wild Alaska Salmon. We would bicker back and forth on price, and the broker would forward the info to the parent company. The company would contract with boats that would go out and fill the orders. Of course, with rising fuel prices, these large boats will need to catch more fish to pay for the increased cost; meaning longer trips and handling more fish to meet the price they are getting paid. Large purse seining nets are used, and the bounty is piled in the hold of the ship for several days, until off-loaded onto a tender boat or unloaded at the dock. The fish would then be flown to Seattle and packed to be trucked across the country, saving money in shipping. Never has the word “quality” been spoken — only “price”.

That is why I love my job — because I am fortunate to work for customers like you, who appreciate great quality and constantly challenge us to source the very best we can find. It is because of you that I have been blessed with meeting some of the most wonderful fishing families and people who supply DLM with the highest quality wild Alaska Salmon from some of the prettiest, most pristine waters in the world. It is out of respect for the salmon, the environment, and you – the customer, that they do what they do to deliver the best quality fish possible; and all they ask in return is to be able to continue doing what they are doing, and to tell their story.

Most of the wild Alaska Salmon DLM sells comes from fishing families and small co-ops of fisherman. One such group can be found in Seldovia, on the southern tip of the Cook Inlet south of Homer, Alaska. Seldovia is a town that you can only get to by water or small plane. This is one place where a small co-op operates to supply DLM customers with great salmon. They operate 56 sites where they are allowed to fish, and during the fishing periods, they place the nets in the water and check them continually throughout the fishing period. The fish are removed from the net and bled immediately. They are then packed in slush ice and shipped that day to Anchorage, where they are filleted and shipped out the same day to DLM via overnight delivery. This attention to detail is what makes the difference in flavor, and they want you to enjoy the same quality they do. One such fishing family consists of Tim Wilkes, his wife Jane, and their two sons. Tim migrated from Montana to Alaska, where he and Jane settled in Seldovia to raise their sons. When you purchase salmon that the Wilkes family and others like them have caught, you are supporting sustainability — not just the salmon, but a whole way of life. Here is an excerpt from an e-mail from Tim and his family: “It looks like it could be a good season but you never know. We always get what we get and we are always satisfied. The pictures are of my sons taken over the last week. We had a great stretch of weather.”
Dave Chartier is another fisherman from the local co-op, who not only fishes for salmon but also supplies DLM with some great halibut throughout the year. His children work during the fishing season in the processing plant to help pay for school expenses.

We will follow the wild salmon runs throughout Alaska and will continue to source product from fishermen who know how to take care of fish. One such run that will take place this year will come from an area called the Nushagak District. These fish will be named Samuelsen Kings. Robin Samuelsen is no newcomer to Alaska; his grandfather Clark has a lake in Alaska named after him. Robin Samuelsen has invested a good amount of money in ice-making equipment in order to slush-ice his King Salmon after catching them in this remote river basin and get them to Anchorage. The river makes the fish, but it is how the fish are handled from harvest to plate that can really affect the flavor and taste.
It is now well established that eating fish regularly helps protect against developing heart disease, and against sudden death from a heart attack. This is because the oils in fish are unique — they contain Omega-3 fatty acids, which are not found in any other foods. The Omega-3 acids in fish improve the way the heart works and make other conditions that contribute to heart disease less dangerous. For these reasons, the American Heart Association urges everyone to consume fish —
especially the fatty
species such as Alaska Salmon.

Join us this month as we celebrate wild Alaska Salmon, the great runs, the fishermen, and sustainability of a fishing lifestyle, while promoting a healthier lifestyle by eating more fish!

For a unique experience, try cedar planking salmon on the grill. This is an ancient technique used by the Yup’ik Eskimos for preserving the catch. Soak one of our DLM “branded” planks in water for an hour and grill your salmon on the plank or bake it in the oven. It will stay moist from the damp cedar and will retain a nice smoke flavor from the plank. Also new are our cedar wrap grilling papers. These paper-thin slices of cedar are going to liven up your outdoor grilling. Just like the planks — soak them in water and then wrap them around your salmon, vegetables, or chicken for a great grilling experience.

Healthy Living

Renew Life for Digestive Support

Most of us experience digestive discomfort once in awhile. Occasional bloating, belching, heartburn, or constipation can generally be traced to specific foods we’ve eaten (“I knew I shouldn’t have eaten that last piece of pizza last night!”). But symptoms such as fatigue, sluggishness, headaches, low backache, or skin problems may also be related to poor digestion. If the food we eat does not efficiently digest, and the nutrients are not readily absorbed, we won’t feel good. And if our digestive tract is really out of whack, and undigested food or toxins pass through the mucous lining of the intestines and enter the bloodstream, we’ll be feeling really bad.

The good news is that Renew Life can help. Renew Life is a company that produces natural products that can help balance the digestive system through cleansing, detoxification, and digestive support. These high-quality, safe, and effective products are formulated by Brenda Watson, N.D., president of the International Association of Colon Therapists, and Leonard Smith, M.D., a renowned gastrointestinal surgeon, and expert in the use of nutritional supplements. Renew Life products focus on eliminating yeast, parasites, and toxins from the digestive tract, and “renewing” our intestinal health through the gentle action of herbs, minerals, friendly bacteria, enzymes, and fiber.

We all know it’s important to eat real food. Fruits, vegetables, beans, and whole grains provide necessary fiber, enzymes, and other nutrients for digestive health, but pollutants and toxins can invade an otherwise healthy intestinal environment. Renew Life cleansing products may help us avoid future problems by contributing to the body’s natural detoxification process, and ultimately promoting intestinal balance. Renew Life offers a variety of products that can accommodate your needs and fit your lifestyle. (In other words, you won’t be spending the day in the bathroom!) And the company also offers direct support for consumers with just a phone call. Check out their products for kids too!

Save 30% on all Renew Life products through June!

Chemical-Free Sunscreen

I went to Florida my freshman year of college, and the first day I was there, I lay on the beach for six hours without using any sunscreen. The warm breeze off the ocean felt so good, I didn’t even notice the severe sunburn I was getting. The consequence of my foolishness was having to stay in my motel room the rest of the week, and it probably played a part in the basal cell cancer I had removed from my forehead several years ago.

Sunshine in moderation is a vital ingredient for staying healthy and is a great source of essential Vitamin D. According to Dr. Joseph Mercola, “sunlight also provides you with numerous other health benefits such as fighting depression and protection against several types of cancer.” So we all need regular sun exposure; however, excess exposure that causes sunburns should be avoided, since it is a well-proven risk factor in skin cancer.

Summer is upon us, and our schedules are filled with “fun in the sun” activities. If you’re going to be in the sun for long periods of time, you’ll need a safe sunscreen.

Enter Burt’s Bees Chemical-Free Sunscreen with an SPF of 15. The active ingredient is titanium dioxide, which is naturally mineral-mined from the earth. It creates a micro-fine barrier on the skin to reflect the sun’s harmful UVA and UVB rays. It is effective immediately upon application and is safe for children. Its non-greasy formula provides broad spectrum protection and helps keep skin hydrated without potentially harmful sunscreen chemicals such as octinoxate and oxybenzone, which can absorb into the skin.

Try pairing it up with Burt’s Bees After Sun Soother, which soothes, calms, and comforts skin after prolonged sun exposure. This intensely hydrating, quickly absorbed lotion is packed with soothing aloe, linden extract, and nourishing coconut oil.

If only there had been Burt’s Bees sunscreen back in college! I could have spent my vacation on the beach instead of in my room!

Burt’s Bees Chemical-Free Sunscreen $10.99 save $2.76
After Sun Soother $7.29 save $1.90 through June.

Department News

Three Dog Bakery

As a pet lover, I was terrified with the rash of pet food recalls this spring. It seemed like nothing was safe for my six-year-old dogs, Bailey and Chrissy. My quest was to find a dog food that I would be willing to eat myself! Three Dog Bakery fits the bill, since they use 100% human-quality ingredients. You won’t find any wheat gluten in their products!

Three Dog Bakery, the world’s first bakery for dogs, was
originated in 1989 by three dogs, two guys, and one biscuit cutter. Three Dog Bakery uses wholesome, all-natural ingredients such as chicken, grains, vegetables, and herbs that dogs love. Their products are free of preservatives, fillers, salt, sugar, animal by-products or fat, artificial flavors, and colors. So cleaning the kitchen floor was easy, as Bailey and Chrissy performed their commando crawl across the length of the room to be rewarded with a carob-dipped Scottie Biscotti. The carob-dipped Rollovers looked like a fancy cookie that you would serve guests along with a good hot cup of English tea. Since the Three Dog Bakery testers for quality-control are human (and some are dogs, too), I decided to give it a go and try it myself – the Ulti “Mutt” Spots looked and tasted like chocolate chip cookies. Yum! Now when I tell my dogs they are getting a cookie – they really are!

DLM has brought in their entire new line of treats and dog food for you to enjoy. Needless to say, Bailey, Chrissy, and I were very pleased and excited to find a dog food product that not only tastes good but, is Honestly Better™ for your pet!

Rosé, A Glassful of Summer

Château De Roquefort 2006 Corail Rosé
This Rosé from Provence is simply delightful! Possessing a briny, wonderfully “sea” nuance, with lots of strawberry and herb nuances, it is perfect with light fish, chicken, pasta, or just by itself. $15

Rene Geoffroy Brut Rosé
Yes, we know it is sparkling…indeed, a true Champagne, but it is such a lovely rosé we just had to include it in this list. Being 100% Pinot Noir that is bled from the tanks, rather than being a white wine in which a bit of red is added for color, makes this wine tremendously rich and vibrant, while still elegant and dry! $56

Edmunds St. John 2006 Bone Jolly Rosé
Not to be confused with our friend Steve Edmunds’ Pinc Froid; rather, this is a whole different type of serious California rosé, made from the same Gamay juice as his wonderful red wine of the same Bone Jolly name, using the free-run juice from the tanks. This wine is delicate in color and intense in flavor, with great acidity, making it the perfect wine for a summer luncheon. $20

Domaine Lafond 2006 Tavel
Really vivid strawberry and berry flavors with a touch of rustic nuances are at the core of this favorite of ours. Perfect with most any fish dish you can whip up! $17

Artazuri 2006 Rosé
This elegantly dry rosé from the Navarra region of Spain is full of pretty berry flavors with a touch of spice. $11

New! DLM Artisan Butters

Our new Artisan Butters are the latest addition to the line of freshly made signature products at DLM. We use our high quality French-style butter with fresh herbs and spices to create each unique taste. Just a touch added to your favorite beef, chicken, or fish will elevate the ordinary entrée into something truly special. These butters also bring a fabulous flavor sensation to any side dish such as vegetables, pasta, or rice. Stop by the Specialty Cheese Department and have a taste on your next visit.

Roasted Garlic
With both roasted and fresh garlic and a hint of fresh thyme, this butter is sure to be a crowd pleaser. Try sautéing with fresh veggies or swirled into hot mashed potatoes.

Wasabi
The mellow bite of wasabi and the fresh flavor of chive make this butter dynamite with grilled steak or fish.

Roasted Red Pepper
The slow-roasted flavor of sweet red peppers really comes alive in this butter; try it on baked tilapia or as a flavor boost to rice.

Bacon Mustard
DLM’s uncured bacon, caramelized onion, and brown
mustard make this taste heavenly melted over corn on the cob.

Chipotle
Fire-roasted heat makes this butter a perfect pair with grilled chicken or a mild whitefish.

Blue Cheese
Real blue cheese and a touch of French Dijon mustard come together for the ultimate filet topper. Try melting it over a Coleman Steak hot off the grill.

Kids Club
Produce of the Month: Kiwi

Kiwi with Honey
From www.weekiwis.com

• Fresh, yummy kiwis
• Honey
• A small paper cup

Cut off the top of the kiwi (ask for help).

Put the kiwi in cup with the cut-side up. Drip with a little honey and eat!

DLM School of Cooking Favorite!

Chocolate & Vanilla Icebox Cookies

These do-ahead gourmet sized cookies melt in your mouth with each bite of deep chocolate decadence. All you need is one!

• 1 cup unsalted President butter, softened
• ¾ cup sugar
• 1 large organic egg
• 1 Tbsp pure vanilla extract
• 2½ cups King Arthur unbleached all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 oz Unsweetened Scharffen Berger Chocolate, melted

In a medium bowl, with an electric mixer on medium speed, beat together the butter, sugar, egg, and vanilla until fluffy. Stir in the flour, baking powder, and salt until well-combined.

Divide the dough in half. Wrap half in plastic wrap. Stir the chocolate into the remaining half of the dough and then wrap in plastic wrap. The dough should be refrigerated for at least two hours or up to several days before using, and can be frozen up to four months if tightly wrapped.

Large Spiral Cookies
Between sheets of wax paper or parchment, roll out each dough separately to make 16 by 4-inch rectangles. If dough becomes too soft, then put it back in the refrigerator to chill. Brush the surface of the chocolate dough with water. Place the other dough on top and brush the surface with water. From the 4-inch edge, roll up the dough tightly, jelly-roll fashion. Stand the roll on one end and gently press down to make a 4-inch-diameter roll. Wrap the dough in plastic wrap and refrigerate at least 30 minutes.

Pre-heat the oven to 375°F. Line two cookie sheets with parchment paper. Slice the roll crosswise into six ½-inch-wide rounds. Place the rounds, 2 inches apart, on the greased baking sheets. Bake for 10 to 12 minutes, or until lightly browned and firm. Cool the cookies completely on wire racks and store in airtight container.

Zebra Cookies
Between sheets of waxed paper or parchment, roll out each dough separately to an 8-inch square. Brush the surface of the chocolate dough with water. If dough becomes too soft, then put it back in the refrigerator to chill. Place the other dough on top and brush the surface with water. Cut the double-layer dough stack into quarters. Brush the surface of each quarter with water. Stack one on top of the other with the colors alternating. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Pre-heat the oven to 375°F. Line two cookie sheets with parchment paper. Slice the dough crosswise into eight ½-inch-wide rounds. Place the rectangles, two inches apart, on the baking sheets. Bake for 10 to 12 minutes, or until lightly browned and firm. Cool the cookies completely on wire racks and store in an airtight container.

Makes 6 large spiral or 8 zebra cookies

Herbed Potato Cheese Bread

Keep the loaf whole and tightly wrapped in foil for picnics, and slice with a bread knife.

• 1 cup plus 1 Tbsp organic milk
• 4½ to 5 cups unbleached all-purpose flour
• 2 pkg active dry yeast
• 1 Tbsp sugar
• 1 cup mashed potatoes
• ½ cup butter, softened
• 1 tsp salt
• 1 lb mozzarella or string cheese
• 1 Tbsp fresh thyme leaves
• 1 tsp chopped fresh rosemary leaves
• 1 large organic egg
• 1 tsp DLM poppy seeds

In a small saucepan, heat 1 cup of the milk just until bubbles appear around the side of the pan. Remove from the heat, transfer to a large bowl, and cool to 110 to 115°F. Add 1 cup of the flour, the yeast, and sugar. Stir the mixture until it is completely blended. Set the mixture aside for 20 minutes – the mixture will become foamy and rise.

Add 3 cups of the flour, the potatoes, butter, and salt to the yeast mixture. Stir until a manageable dough is formed. Turn out onto a floured surface and knead the dough, adding the remaining flour, if necessary, until smooth and elastic – 12 to 14 minutes. (The dough should be moist but not sticky.)

Oil a mixing bowl. Place the dough in the oiled bowl, turning to bring the oiled side up. Cover with a clean cloth and let the dough rise in a warm place, away from drafts, until doubled in size - about 1 hour.

On a floured surface, roll the dough into an 18-inch round. Cut mozzarella into ¼-inch cubes. If using string cheese, unravel the string cheese and pull the thick strands apart to create thinner strands. Combine the cheese with the thyme and rosemary. Mound the cheese-and-herb mixture in the center of the dough round, leaving about a 6-inch border of dough. Gently pull up the edge of the dough, bringing it to the center, allowing the dough to fold in a spiral fashion, covering the cheese-and-herb mixture. Pinch the ends of the dough at the center to close the bread and create a “topknot.” Transfer the bread to a large greased baking sheet. Cover with a clean cloth and let the bread rise in a warm place for 45 minutes.

Heat the oven to 350°F. In a small bowl, beat together the egg and the remaining 1 tablespoon milk. Brush the top of the bread with the egg mixture and sprinkle with the poppy seeds. Bake for 55-60 minutes, or until golden brown and the center is firm. Cool the bread for at least 20 minutes on a wire rack before cutting.

Makes 12 servings

1) $40 Gift Certificate to The Barnsider or Wellington Grille
2) $75 Gift Certificate for DLM Mail Order
3) $50 Gift Certificate to The Pine Club

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.