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July 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.
Fourth Annual Peach Party
Fourth Annual Peach Party
If you’re like me, one of the things you love about summertime is all the fresh fruit we have at peak condition. Sweet Local strawberries, fragrant juicy melons, plump plums and nectarines…it’s the time of year when nature’s candy jar overflows. For the fourth straight year here at Dorothy Lane Market, we have something so wonderful for you, so perfect for summer, that we are throwing a “party” to celebrate. What summertime food is so good it has us grinning from ear to ear? Peaches! Not just your normal supermarket peaches, though. We’re talking about “Prima Sweet”— peaches so sweet and juicy, you don’t even notice the nectar running down your chin when you take a bite.
What makes these particular peaches unique? How did we find them? DLM Produce Director José Manzano, who has been in the produce biz for decades, discovered these peaches on a trip he made a few years back to California’s fertile San Joaquin Valley. There, he visited the orchards of Prima®, where he met the growers, toured the orchards, and saw how carefully Prima’s top label, “Prima Sweet” (the one DLM carries), is handled.
To give you an idea of why Prima Sweet is different, consider how normal supermarket peaches are harvested. When harvest time arrives, the packer goes through an orchard three times looking for fruit that’s ready. On the last pass, they will pick all that’s left, ripe or not. The fruit is mercilessly dumped into large bins that weigh up to 1000 lbs. From there, the fruit gets hydro-cooled (quickly cooled to stabilize them), sorted, packed into boxes, and shipped around the country. Because the fruit is put into large bins, it has to be picked, as you can imagine, quite green to withstand getting piled so high. Finally the fruit is subjected to bruising, from bumping into other fruit in the box, and again when it’s piled on a display in a typical store. Voilà the typical supermarket peach: not all that juicy, and not very tasty.
Prima Sweet peaches are a completely different story. To illustrate, on José’s first day at Prima, he was touring an orchard with his guide Jerry just after a picking crew had passed through. Looking up and seeing what looked like a perfectly ripe peach, José inquired as to why it was missed. Jerry said it was left behind on purpose. The pickers, you see, hand-select fruit only when its color and sheen are peak, and not before. To get peak fruit, the pickers of Prima will pass through the same orchard, not just three, but eight to ten times, harvesting fruit that is in peak condition. The longer a peach remains on the tree, the higher the sugar content and the better the flavor. Once each Prima peach is hand-selected, the picker places it into a small rounded-bottom bucket. This special small bucket further protects the fruit from bruising.
Once at the plant, these exceptional peaches are minimally and carefully handled. First they are slowly cooled while still in the small harvest buckets. Next they are gently placed on a slowly moving belt. The belt passes under a device that uses light to measure the brix (sugar content) of each fruit. Those with the highest brix, of 11 to 13, are separated and given further special treatment. Only these higher-brix, that is, sweeter peaches, get the “Prima Sweet” label (a normal peach has a brix reading in the 8 to 10 range). Next, the fruit is hand-packed, one-by-one, in protective boxes that coddle each individual peach. So much pride is taken packing the boxes, in fact, that you can see a small photo of the person who packed the box. The peaches we are featuring for the DLM Peach Party are certifiably sweeter, more flavorful peaches. Not only does Prima sort and measure their premium crop, we do the same at DLM by means of a tool called a refractometer. Each of our Produce managers has such a sweetness measuring device. With this device, we can daily measure the brix level of the fruit. Remember, higher brix means more sugar, which means more flavor. Whereas the brix of peaches sold at most places comes in around the 8-10 range, our extraordinary peach registers at 11 to 13, and sometimes higher!
Look for our DLM Peach Party to begin in mid-July, when these peaches will be at their peak. Be sure to check out our displays, where you will find samples, signs showing daily brix measurements, and plentiful fresh peaches too good to resist. We will also keep you posted daily as to where the peaches come from, as well as the variety. For this year’s party, only peaches with a brix of 11 or higher are allowed in. We guarantee you will love them all. You’re invited, so come to the party—and sink your teeth into an Honestly Better™ juicy sweet peach.
Choosing and Care of Peaches
- Choose peaches that show a background of color; red or creamy with a rosy blush on their cheeks.
- Look for smooth, unwrinkled skin and no blemishes, bruises, or tan circles (an early sign of decay).
- Choose peaches that give slightly at the seam when pressed with your thumb, even though the rest of the peach is firm.
- Sniff the stem end of the peach. You should be able to smell the peachy fragrance.
- Leave peaches at room temperature a day or two to soften on the counter or in a paper bag. Peaches are highly perishable, so don’t buy more than you plan to use.
- You can store ripe peaches in the refrigerator. They will keep for 3 to 5 days. But keep in mind that ripe peaches taste best when they’re eaten at room temperature. So take them out of the fridge one hour before eating.
- Before eating, wash peaches carefully in cool soapy water, then rinse well. If you want to peel them, simply blanch them in boiling water for a minute, then plunge into ice water to cool. In fruit salads or platters, sprinkle cut peaches with lemon juice to help them keep their color.
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| Healthy Living Presentations
For those of you who know me, you know I’m a nutrition geek and that nutrition education is my “thing”. In addition to the presentations I do here at DLM and within the community, I teach a nutrition issues class at Antioch University McGregor during the winter quarter. Among the many things I’ve learned from doing the presentations and teaching these classes is that there is a profound need for nutrition education. As adults, we know what we like to eat, but when it comes to the body’s need for essential nutrients and which foods provide them…well…not so much.
And as DLM’s Healthy Living Educator, I get loads of questions about the often controversial topic of nutritional supplements. Are they safe? Do they really work? Which ones should I take? Can I take them with medication? With all the conflicting information in the media and on the internet, it’s no wonder there’s so much confusion.
Through the Healthy Living Department, we are offering a series of educational presentations from August through November focusing on whole foods essential nutrition and nutritional supplements. And in keeping with our philosophy of accommodating our customers as best we can, each presentation will be offered at all three DLM locations. At Oakwood, the presentations will be upstairs in the mezzanine, at Springboro in the community room, and at Washington Square in the School of Cooking.
Back To School
Essential nutrition and supplement information for brain and nervous system health (kids and adults!).
Oakwood: Tuesday, August 7 • 12:30 to 2 p.m.
Springboro: Tuesday, August 7 • 7 to 8:30 p.m.
Washington Square: Saturday, August 11 • 10 to 11:30 a.m.
Guys n’ Gals
Essential nutrition and supplement information for men’s and women’s health.
Oakwood: Tuesday, September 11 • 12:30 to 2 p.m.
Springboro: Tuesday, September 11 • 7 to 8:30 p.m.
Washington Square: Saturday, September 8 • 10 to 11:30 a.m.
The Lovely Bones
Essential nutrition and supplement information for bone and joint health.
Oakwood: Tuesday, October 9 • 12:30 to 2 p.m.
Springboro: Tuesday, October 9 • 7 to 8:30 p.m.
Washington Square: Saturday, October 13 • 10 to 11:30 a.m.
Happy Holidays
Essential nutrition and nutritional supplement information for emotional well-being.
Oakwood: Tuesday, November 6 • 12:30 to 2 p.m.
Springboro: Tuesday, November 6 • 7 to 8:30 p.m.
Washington Square: Saturday, November 10 • 10 to 11:30 a.m.
There is no charge for these presentations, but registration is suggested due to limited seating. To register, or for more information, contact Lori Kelch at lkelch@dorothylane.com, or
(937) 434-1294.
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Produce of the Month: Plum
Fruit Kebabs
This is an official 5 A Day recipe.
Plums Cantaloupe
Apples Bananas
Strawberries Grapes
Honeydew Kebab skewers
Have an adult help to cut the fruit into bite-size chucks and stem the strawberries. Carefully push a skewer through the fruits,
alternating the fruit varieties. Make as many as desired.
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Beer & Wine
Summer Sippin … Continues
Ménard 2005 Côtes de Gascogne
A wonderful white wine value, this is a half-and-half blend of Colombard and Sauvignon Blanc with great crispness and vibrancy, making it the perfect summer wine.
$10 or $108 for the case
Labbe 2005 Abymes
Savoie is located in eastern France, very close to the Swiss border near Lake Geneva. Made from the grape Jacquère, this wine is extremely vibrant and crisp, with a dry finish. Perfect for lunch or light dinner dishes, it is a very pleasing wine. $11
The Furst 2004 Riesling
A well-balanced wine with great acidity, it comes from the foothills of the Vosges with southerly exposure at the base of the Schlossberg. It is magnificent when paired with shellfish.
$13
M.Chapoutier Côtes-du-Rhône Blanc
This summer white wine value comes from our friend Michel Chapoutier in the Côtes-du-Rhône. A clean, dry, lively wine that is a subtle blend of Bourboulenc and white Grenache, this wine is extremely well-made and with some luck we’ve been able to extend this wonderful price through July! This wine would be perfect with shrimp cocktail or roasted chicken, or simply your favorite sandwich on the patio, it certainly warrants case purchases.
$10 save $5 or buy for $108 for the case.
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Produce
“Localvore” Freshly Dug Potatoes
“Localvore” Freshly Dug Potatoes
The Hill Family Farm is truly a family farm, although at times the family shrinks to just my wife Joyce and me! In addition to meat and chickens, this year we are raising heirloom potatoes, which we are finding is quite labor-intensive. Call them what you want, gourmet potatoes, boutique potatoes, whatever, but they are really just heirloom potatoes. We farm sustainably, using organic practices, and plow the new ground for these potatoes without commercial fertilizers, herbicides, or pesticides. Having planted 20 varieties that stretch for three miles, you can imagine all the weeding we perform – and it’s all done by hand.
Fresh, newly dug potatoes are not that easy to find, not even at farmers markets. If you want flavor that cannot be surpassed, eat a fresh, newly dug potato. Fried, boiled, steamed, or mashed, this specialty dish really comes to life. There’s a reason why these potatoes come to market with soil on them. Washed, neat-looking potatoes spoil very quickly. So you only want to wash the potatoes as you use them. Store them in an open paper bag or basket in a cool, dark spot. New potatoes will develop a greening problem if they are not kept in the dark, which could possibly indicate potential toxic alkaloids. A few green spots are not harmful, so you don’t need to overreact. Never refrigerate a raw potato, as the cold will sweeten and darken it.
The season for truly fresh, newly dug potatoes is very short, beginning in July and ending the middle of August. July is the best as the skins begin to toughen as they mature. These Honestly Better™ potatoes will be dug by hand daily and delivered to DLM. Eat local produce and experience the fresh goodness from my farm.
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Chopped Mexican Salad
Adapted from Fine Cooking, July 2006
- 2 large red bell peppers
- 2 ears fresh corn
- 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- Sea salt and freshly ground pepper
Vinaigrette:
- 1 small garlic clove
- Sea salt
- 3 Tbsp fresh lime juice
- 3 Tbsp fresh orange juice
- 2 tsp finely chopped shallot
- 1 Tbsp honey
- ¾ tsp ground cumin
- ¼ cup Vera Jane’s Extra-Virgin Olive Oil
- Sea salt and freshly ground pepper
- 2 medium firm-ripe tomatoes, cored, seeded, cut into ½-inch dice
- 1 small jicama, peeled and cut into ½-inch dice
- 2 medium firm-ripe avocados, peeled, pitted, and cut
- into ½-inch dice
- 15-oz can black beans, drained and rinsed
- ¼ cup coarsely chopped fresh cilantro
Position oven rack in the center of the oven and preheat oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet, cut side down. Husk the corn and put the ears on the baking sheet. Drizzle 1 tablespoon olive oil over the peppers and corn, and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until peppers are soft and slightly shriveled and browned, and the corn kernels are lightly browned in a few spots, about 20-25 minutes (Rotate the corn occasionally as it roasts).
When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into ½ -inch dice. Cut the corn kernels from the cob.
Make the vinaigrette:
Mince and mash the garlic clove to a paste with ¼ teaspoon salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and cumin. Slowly add oil in a slow stream, whisking until well blended. Season to taste with salt and pepper.
Assemble the salad:
Artfully arrange the peppers, corn, tomatoes, jicama, avocados, and beans in stripes or piles on a small platter. Sprinkle with the chopped cilantro. Drizzle the vinaigrette over the salad platter just before serving. Makes 6-8 servings
Per serving: 316 calories (52% calories from fat); 19g total fat; 3g saturated fat; 0mg cholesterol; 109mg sodium; 33g total carbohydrates; 7g protein
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Quinoa Salad with Almonds and Summer Vegetables
Recipe Adapted from the Almond Board of California
- 1 cup quinoa
- 2 cups Bowman & Landes Chicken Broth
- ¼ lb Valbreso French Feta, cubed
- ½ cup sliced almonds, toasted
- ½ pint grape tomatoes, halved
- 1 small red bell pepper, seeded and diced
- 3 green onions, sliced
- ½ cup Basilicata Salad Dressing (in our Produce Dept)
- Juice of ½ lime
- Sea salt and freshly ground pepper
Rinse quinoa and strain. Place quinoa and broth in a medium saucepan. Bring to a boil, reduce heat, and simmer covered until liquid is absorbed, about 15-20 minutes. Cool. Combine salad dressing and lime juice in a separate bowl. Gently toss cooled quinoa with feta, almonds, vegetables and dressing. Season to taste with salt and pepper.
Makes 6 servings
Per serving: 318 calories (50% calories from fat); 18g total fat; 4g saturated fat; 20mg cholesterol; 307mg sodium; 29g total carbohydrates; 12g protein
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DLM School of Cooking Favorite!
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The Meadowlark Restaurant’s Pork Jezebel
Wiley’s recipe is fresh and flavorful and takes about 30 minutes from start to finish. Learn how to prepare some more of Wiley’s favorites during her A Day in the Kitchen class on July 29.
- ½ cup St. Dalfour Golden Peach Jam
- 1 tsp DLM Ground Mustard Seed
- 1½ Tbsp prepared horseradish, or 1 Tbsp grated fresh horseradish
- ¼ tsp freshly ground white pepper
- (2) ¾ lb du Breton Pork Tenderloins
- Salt and freshly ground pepper, to taste
- 1 cup heavy cream
- 2 Tbsp canola or vegetable oil
In a small bowl, make the peach-horseradish jam by whisking together the first four ingredients until combined. This mixture can be made ahead and kept in an airtight container in the fridge for a couple of weeks.
Cut each pork tenderloin into 8 equal pieces. Gently pound the tenderloin pieces until uniformly thin (about ¼-inch thick). Season with salt and pepper.
Heat peach-horseradish jam and heavy cream together in a wide, shallow pan over medium-high heat and bring to a boil, stirring occasionally. Reduce until thick, about 4 minutes. Season with salt to taste.
Meanwhile, heat a fry pan over medium-high heat and add oil. Add pork medallions when oil is heated. Sear on one side 3 minutes, then turn over and sear on opposite side about 3 minutes.
Plate pork medallions and generously ladle with about ¼ cup of hot Jezebel Sauce. Serves 4-6
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Monthly
Prizes 1) Four Tickets to The Epic Outdoor Drama “Blue Jacket”
2) $100 Gift Card to the Montgomery Inn
3) Gift Certificate for a One-Hour Home Cleaning by
Merry Maids ($80 value)
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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