Bite into the Hatch Hype: 5 Hatch Chile Recipes

Fire up the roaster and get ready—the much-anticipated Hatch Chiles are here and we are celebrating their arrival in the most delicious ways at DLM, including the 5 Hatch chile recipes below! But first, let’s talk about these prized chiles.

Hatch Chiles are named after the original growing area in Hatch Valley, New Mexico, and have a one-of-a-kind flavor with a mild to medium heat. These peppers are grown along the beautiful Rio Grande River, where the rich soil and climate create the perfect conditions for this beautiful chile. The intense sunlight and cool nights in the valley result in a unique flavor. When roasted, that flavor displays its full glory!

I can imagine the wonderful aroma of them roasting just by thinking about these peppers. Speaking of roasting, we’ve rolled out our custom super-sized roaster and the roasting team will be bringing it to each store at various times throughout the Hatch season, so make sure to stop by and take in the aroma yourself if you see us in action.

You’ll also notice that life is pretty spicy around here those last three weeks of August as recipes throughout DLM feature Hatch Chiles as a key ingredient, so be sure to try them all. Come get a little pep in your step and see for yourself what all the Hatch hype is about. You can get them raw or freshly roasted by the quart. Then, let your imagination and creativity go hot wild. We did with the five Hatch chile recipes below!

5 Hatch Chile Recipes

1. Hatch Chile, Chicken, & Chorizo Pasta

2. Cheesy Hatch Chile Bean Dip

3. Hatch Chile Country Gravy

4. Hatch Chile Con Queso

5. Hatch Chile Elotes

 

7 PEACH-Y Things to Know

When I was I was in my early days at DLM (yes, I’ve been here for 38 years), Dorothy Lane Market would buy a truckload of peaches every year from Georgia and the peach party was born from the excitement brought by this refreshing taste of summer. I recall DLM’s late Ace Mantia, a produce icon during the early days, grabbing the fruit and saying “ain’t that a peach!” They were so delicious that our customers looked forward to the Peach Party in July every year! The good news is that this is a tradition we’re holding close. Over the years, we’ve carefully learned more about this fruit. What we’ve learned is that the secret to getting the best peach is to go with one that is tree-ripened, which yields a much higher Brix level (aka, a sweeter peach). The secret to achieve that starts with the grower, as the farmer has to take more of a risk by leaving the peach alone for a few more days, risking weather damage or the chance that the peach falls to the ground and bruises. That quest to give you the best peach possible during our Peach Party keeps leading us back to the Prima® Tree Ripened Peaches. They are so good that I just can’t help but take a big, juicy bite and say “ain’t that a peach!”

7 PEACH-Y Things to Know

  1. The longer a peach can ripen on the tree, the higher the Brix. All Peach Party Prima® Peaches have a Brix level of 11 or greater!
  2. Once a peach is harvested, it is also graded. A very small percentage of peaches will make the cut to be sent to our Peach Party.
  3. Once the tree-ripened peaches arrive to DLM, our Produce managers carefully inspect the fruit and measure the Brix. Check the Brix sign to see what it is today!
  4. Look for “Ready Today” and “Ready Tomorrow” signs on our Peach Party display so you can plan your peach feast accordingly.
  5. You can tell when a peach is perfectly ripe by using your full hand and not just fingertips. The ripe peach will yield to gentle pressure.
  6. Peaches are perfect as-is. But they’re also great cooked (try poaching, baking, and even grilling). When cooked, the sugar caramelizes resulting in an even sweeter peach!
  7. Look for recipes throughout DLM during our Peach Party featuring this sweet summer fruit!

Hydroponically Awesome Masterplan Strawberries

When it comes to strawberries, I want it all. I want sweet, juicy flavor with red flesh to the middle of the berry. I want to clearly see every strawberry in the package before I decide to purchase. I want freshness that will last for days. I want my berry grower to understand what real sustainability means, not only with availability of product, but also with preserving water, growing more fruit per acre of land, eliminating the need for pesticides, and creating a great work environment.

David Akahoshi and Ibrahim Elnashar have all this and more with their hydroponically grown berries. David’s father was in the produce business and saw how hard it was on the farmers. He knew there had to be a better way, so they started Masterplan Berries to show just that. I had the privilege of seeing this state-of-the-art facility in Santa Maria, California, where there’s row after row of perfect strawberries. Some just blooming while others were bountiful and red throughout.

DLM’s Dennis Chrisman (right), VP of Produce and DLM Springboro store director, recently visited Masterplan. Masterplan co-founder David Akahoshi’s father was in the produce business and David was determined to explore a different way to enhance the working conditions.

GROWING A BETTER BERRY

Berries in Ohio have always been a challenge as they need cool nights and warm, sunny days—a rare formula here limiting our local season to a few weeks. Santa Maria has the perfect temperatures.

However, when it’s too cold at night, David simply raises the temperature of the water being fed to his plants. The root system is grown in shaved coconut husk, known to be disease resistant and water retentive. With year-round hydroponic growing methods, the berries are protected from pest, wind, disease, drought, flash flooding, and freezing temps, all while using 75% less water in a state that’s water challenged. The berries are field packed in a single layer to protect them from bruising, with each berry seen clearly in the recyclable package.

GOOD PICKINGS

I’ve visited many strawberry fields and can attest to how difficult picking can be. Harvesters bend over for hours 12-18 inches from the ground. The Masterplan system makes it easier and less back-breaking because the system is four feet above the ground. They’re able to pick faster, thus earning a better wage. Typically, berry fields have less than a 25% retention rate. Masterplan is close to 100%, thanks to these improved working conditions.

These stats are wonderful, however you must try them for yourself as they’re full of flavor and beauty. In a world where popular labels are owned by huge corporations, we are buying from David the farmer, and I love that!

Aspire to Asparagus

Nothing says spring like sweet, local asparagus displayed outside our stores.

These stalks, delicious and nutritious, are grown locally for us by two treasure Ohio-based farming friends.

Meet the Growers
Jon Branstrator is one of our excellent local farmers who brings us luscious asparagus this time of year with a slightly purple tint on the tips. It’s absolutely stunning! We wouldn’t blame you if you left it displayed in a bowl on your kitchen table until you were ready to enjoy.

Jon’s farm is located in Clarksville, Ohio, and for many years he has been providing us with this gorgeous asparagus. While in season, it’s picked daily in John’s field and then delivered to our Produce departments every day (yep, you read that correctly).

This farm-fresh asparagus has become so popular that we now source it from two local farmers. The second farmer being Rich Eshleman who is located in Clyde, Ohio, near the Great Lakes. Rich has a very large, beautiful farm that is loaded with fields of wonderful green stalks of asparagus. We are grateful to enjoy this nutrient-rich vegetable locally from both Rich and Jon.

Why Aspire to Asparagus?
Asparagus is a very low-calorie vegetable that contains moderate levels of dietary fiber. Fresh asparagus stalks can be a good source of antioxidants, and there is no asparagus fresher than what we receive from our farmers on a daily basis.

Beyond that, asparagus is incredibly versatile as its spears can be enjoyed raw, steamed, sautéed, stir-fried, or mixed with vegetables, beans, poultry or seafood. Another way to devour these delicious stalks is to steam and serve with citrus hollandaise sauce, melted butter, Pecorino Romano, or shaved Parmigiano-Reggiano. There’s also nothing better than the simple pleasure of throwing a handful of stalks on the grill with some local shiitake mushrooms—it’s a must-eat local spring treat.
So as you look to transition your plate to local offerings, come Aspire to Asparagus with DLM.