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

 

Local Sweet Corn 5 Ways

It’s the heat of the summer and sweet corn is in full swing from our Love Local friend Ray Brentlinger. We could eat sweet corn just about every night for dinner! Are you with me? Don’t deprive yourself of this summer staple just because you had it earlier this week. Here are 5 ideas for how to add some flavorful flair to your local sweet corn to take this easy breezy summer side dish in a new direction!

Thai-Glazed
We love Thai-style street corn because it’s both sweet and a little sour. Mix reduced coconut cream with a little lime juice, fish sauce, and brown sugar. Brush on your corn and enjoy!

Bhutta
This Indian-style street corn is booming with flavor! Coat corn with melted ghee and season with chile powder for a classic Bhutta. Or, try sprinkling on Tandoori Masala from the Teeny Tiny Spice Company.

Bacon & Mustard
Bacon-lovers, get ready! Mix cooked and crumbled DLM Uncured Bacon with a dollop of DLM Mustard. Then, combine this with softened butter and slather all over your corn on the cob. Any leftover bacon-mustard butter? It’s also awesome on your favorite burger or DLM Bratwurst.

Elote
Elote-style is the famed Mexican-Style Street Corn. Mix mayo and sour cream together with a squeeze of fresh lime. Slick your corn with a layer of the sauce and sprinkle on cotija cheese, chile powder, and finish with cilantro.

Herb
Mix chopped fresh basil or a dollop of pesto into softened butter. This works well with other fresh, summer herbs, like chervil, tarragon, or thyme! Your summer taste buds will thank you!

Leave Perfection Alone with This Tomato Sandwich

The classic tomato sandwich is simple. You start with fresh white bread and slather on a good mayo. Then comes the ripest local tomatoes you can get your hands on with a sprinkle of salt. Voila! Introducing our sandwich of the month for August!

Yes, it would be delicious on all sorts of bread, like DLM Sourdough or Classic 10-Grain. Of course bacon would be good but that makes it another sandwich all together. How about adding avocado or sprouts or lettuce or all sorts of other possibilities? I’ll admit it was hard to restrain myself. but I’m so glad I did.

So come by the month of August and watch us make your sandwich with DLM Unbleached White Sandwich Bread and Duke’s Mayo (a southern staple) on both sides. Then we cut thick slabs of our ripe, local heirloom tomatoes and sprinkle a little salt on them.

That’s it. So why all the hoopala? Some folks wait all year for the taste of this. One bite you will think to yourself, “Oh, I get it now.” Grab some extra napkins because you will need them. It is really summer simplified on a sandwich!

World-Renowned Cookware Now Available!

Loved by chefs all over the world, Staub Cookware’s enamel coating makes it indestructible, highly chip resistant, and keeps it from discoloring. Unlike other enamel cast iron companies, Staub interior surfaces are black so they’re not prone to stain, scratch, or discolor.

StaubCookware

The cast iron retains heat, keeping the dish warm long after it’s been taken out of the oven or off the stove. It cooks food evenly, making the end result more consistent in texture and taste. The special ceramic bottom also makes it possible for use on all types of heating surfaces. We like it because you can take it straight from the oven or cooktop to the table.

Being a favorite of novice chefs and skilled professionals, it makes a great additional to any kitchen. We like to think of Staub as heirloom cookware that can be handed down for future generations of good cooks.

Meet Ray Brentlinger: A Sweet Corn Sensation

The local food movement is a powerful, beautiful thing. So much that it has elevated New Carlisle, Ohio-based farmer Ray Brentlinger and his non-GMO sweet corn to star status here in Dayton. We barely have to whisper the name “Brentlinger” and mouths start to water as it’s synonymous with the summer staple that Ray brings to our stores. So what makes Brentlinger sweet corn so good?

Let’s start with the deep roots of the farm, established by Ray’s father in 1952. “He put out a tent … they couldn’t afford paper bags so they wrapped it in newspaper,” Ray says of his family’s first corn stand. The sweet corn sold itself, and from there the business took off and the rest is history. Now, the Brentlinger family operates two farm stands in addition to bringing sweet corn to Dorothy Lane Market seven days a week once the season is in full swing.

Ray attributes the land itself as a big contributor to growing such a high quality of sweet corn, as the soil is moist yet drains well, leaving it rich and ideal for the shallow-rooted crop. The farm is bordered by the Mad River, providing natural irrigation. Plus, hidden beneath the soil you’ll find an underground irrigation system that’s been in place since 1970. “You have to have plenty of water for sweet corn,” Ray says, something that can be quite a challenge for many crops in the sweltering heat of the summer. Ideal growing conditions are just one piece to the puzzle though when it comes to ensuring a sweet corn sensation year after year from the crop at Brentlinger’s Farm Market.

The Right Conditions & A Dose of Personality

When you meet Ray, he greets you with a hug and leaves you with a Brentlinger’s Farm T-shirt. He’s smiling and spry and loves to share a knee-slapping kind of laugh with his company. He’s someone you’d want to enjoy a cold glass of iced tea with, but don’t sit down, because Ray’s on his feet (or driving in his Gator) and ready to share with you his passion for his farm, machinery, and his smart methodologies for always making sure Brentlinger is the best sweet corn around.

He’s pretty much grown corn for his whole life, learning the ins and outs as a child from his father. He went on to The Ohio State University to further that education receiving his bachelor’s degree in horticulture. In 1971, he immersed himself in the family business once again, and it truly is a family affair today with his son Andrew, his wife Terri, his brother Tom, sister Linda, and sister-in-law Kathi all taking part.

Besides a healthy dose of enthusiasm, Ray’s expertise shines, as he’s always planting test plots of sweet corn each year. He does this so he can experiment with growing new varieties available—a sure bet that his next crop of sweet corn for the following year will lead the pack in flavor. He says to keep an eye out for not only his signature white sweet corn, but for the yellow as well, as he’s pretty excited about a variety called Honey Select.

 

Screaming for Ice Cream

Chill out and scoop on this quintessential summer sweet! If you need an excuse to eat more ice cream this summer, we’ve got the scoop. Not only will we be hosting an Ice Cream Social noon-4 p.m. Saturday, July 21, at all three stores, but we’re also having a summer scoop sale this weekend (through July 22) featuring select brands of ice cream so you can share a pint with someone you love.

We carry some really cool (no pun intended) brands, with so many unique flavor combos. Keep reading below to hear a little bit about each.

VAN LEEUWEN ARTISAN ICE CREAM

This trendy Brooklyn-based ice cream is made with gorgeous high quality ingredients and has fun flavors like Honeycomb, Peanut Butter Marshmallow Crunch, and Earl Grey Tea. Vegan flavors also available!

COOLHAUS AWESOME ICE CREAM

Two women launched Coolhaus in 2009 with a barely drivable postal van at Coachella, a music festival. Now they have two scoop shops and a presence in a handful of retail stores, including DLM! The Milkshake & Fries flavor is all the rage with shoestring, crispy potatoes nestled within! Also cool is the Campfire S’mores, Dirty Mint Chip, and Buttered French Toast.

NEW ORLEANS ICE CREAM COMPANY

We’re melting for this ice cream that pays homage to the food-centric culture of Louisiana. Whether it be flavors like Coffee & Chicory, Baked Alaska, Bananas Foster, or Cherries Jubilee, these pints are singing the blues of the Big Easy in the best of ways.

JENI’S SPLENDID ICE CREAM

If you’re from Ohio, then you know this Love Local fave from Columbus. Jeni is indeed the woman behind this ice cream sensation and the James Beard award-winning chef who created the trend of Salty Caramel. Other favorite flavors of ours are Frosé Sorbet, Gooey Butter Cake, and Brambleberry Crisp.

DLM GELATO

Having quite an affection for all things gustatory from Italy, we knew we wanted to bring a gelato under the DLM private label umbrella. We found a local purveyor in Cincinnati and the rest is history. Look for favorite flavors like Killer Brownie® or Madagascar Vanilla, which is so dense with a rich vanilla bean flavor.

GRAETER’S

What would an ice cream article be without mention of Love Local Graeter’s? Not only do that keep all the Fiona hippo fans happy with their limited edition Chunky Chunky Hippo, but they keep our ice cream bowls full all year long with favorites.

HOMEMADE BRAND ICE CREAM

Look for Homemade Ice Cream featured at our Ice Cream Social this weekend.

As the Cincinnati-founded chain United Dairy Farmers grew, the Homemade Brand of ice cream was born in 1982 and has quickly become a freezer staple in homes across the country, boasting a Cookies ‘n Cream flavor made with real Oreo® cookies.

A Gastronamic Tour de France

The bicycle world’s Tour de France consists of 21 stages over the course of about three weeks in July. While the thought of that spectacle is daunting and exhausting, we like to think of a wonderful idyllic saunter through the culinary landscape of this country that seems to ooze gastronomical finds from every square inch. So, set your own pace and journey to France via a Tour de DLM with these specialties.

CHAMPAGNE
In the great city of Reims, the heart of Champagne, we like to think of bubbles that make any occasion special. Guyot Choppin Brut Champage is tangy, full of fresh apple fruit, and mineral driven—begging for a bowl of clams simmered in white wine. Add a refreshing twist to a salad with Champagne Vinegar by J. Leblanc.

ÎLE-DE-FRANCE
Not far from Paris is the commune of Meaux and the great Brie de Meaux, which is perfect on a warm baguette with a glass of wine, or with a preserve, such as Bonne Maman or L’Épicurien… ooh la la!

GRAND EST
In years past, Strasbourg has hosted Tour de France riders. It’s also home to the wines of Hugel, a family estate since 1639. We’ve had the pleasure of sitting with family members of the estate and tasting their Riesling, Pinot Blanc, and Gentil, which is a blend of several varietals making it crisp, vibrant, and lively

FRANCHE-COMTÉ
Heading not far south, one comes to the region of France where you’ll find one of the great cheeses, St. Antoine Comté Gruyère, made from unpasteurized cow’s milk. This cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity; cut into small straw-like pieces on a cheese tray or use in a fondue with a splash of white wine.

BURGUNDY
While in Burgundy, one must have the mustard, cheese, escargot, and of course, the wine! The 2016 Côtes Salines Bourgogne Chardonnay is one of our favorites this summer and it showcases the fruit perfectly. Try with a roasted chicken or cheese plate (and include a generous dollop of Edmond Fallot Mustard while you’re at it). Afavorite cheese of ours from Burgundy is the Époisses de Bourgogne, which is a pungent, soft-paste cow’s milk cheese that is simply heaven in a little round container.

SOUTHERN FRANCE
In the south of France is one of the great blues of the world—Le Papillon—and it started as any good French story: love. A young shepherd was distracted by a shepherdess. Forgetting his rye bread and sheep’s milk cheese in the cave of Combalou, he left to pursue the girl. He later returned to discover his meal covered in a blue-green mold. Famished, he tasted the cheese and was delighted. Roquefort was born! Another great, P’tit Basque, is a sheep’s milk cheese from the Pyrenees Mountains between France and Spain. Enjoy with with charcuterie, fruit, or grilled veggies. Southern France also has so many superb wines, but a great warm-weather favorite is the 2017 Picpoul de Pinet Florensac. It’s minerally, crisp, clean, and perfect for summer entertaining. Other delights that we’d be amiss to not mention include Maison Pébeyre Truffle Mayonnaise founded in a small southern French village in 1897 and Vinaigre de Banyuls.

LOIRE VALLEY
Loire is where many of the fairytale castles of France can be found. We love to pour a glass of La Vigne des Sablons Vouvray, a deliciously dry and mineral-driven wine, with a chilled plate of oysters—simply a magical pairing.

BRITTANY
M. Gilles Hervy Fleur de Sel is a yummy grey natural sea salt harvested from the Atlantic.

NORMANDY
Pierre Biscuiterie French Butter Cookies have been made in the French Countryside since the 19th century. Another sweet delight from this region is one of our favorite whipped creams in a can, Isigny Sainte-Mère

Brentlinger Sweet Corn is Here: Let’s Roast it!

Oh, happy days! We’ve got local non-GMO sweet corn streaming in from our good friend Ray Brentlinger, located in New Carlisle, Ohio. We barely have to whisper the name “Brentlinger” and mouths start to water. Sure we look forward to Brentlinger’s famed sweet corn every summer, but this year—watch out. We got us a corn roaster, and we’ll be debuting it this Saturday, July 14, at DLM Springboro, with it traveling to the other stores in the weeks to come!

Along with our cookouts, we plan on tantalizing everyone with hot, fresh roasted corn on the cob! After roasting the sweet corn, choose to have it served two ways. The Classic, with butter and salt, or Elote, also known as Mexican street corn, featuring roasted corn coated with cotija cheese, lime, chile powder, salt, cilantro, and a little mayo. It’s salty, cheesy, messy, and just darn delicious!

Look for us roasting Brentlinger Sweet Corn during the following dates:

11 a.m.–6 p.m.
July 14 • DLM Springboro
July 21 • DLM Oakwood
July 28 • DLM Washington Square

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!

Sip on This: Cold Brew Coffee

You’ve likely heard the trendy terms “cold brew coffee” or “coffee toddy.” The process behind it is different than what most of us think of when we hear “iced coffee.” To brew iced coffee, one would make extra strong hot coffee in a regular coffee maker then pour it over ice, thus both diluting the strong coffee and chilling it simultaneously. The cold brew method is different, and produces a beverage that’s smooth, strong, and delicious—never watered down.

We use a higher coffee to water ratio than we do for a typical brew, one pound of coffee per gallon of filtered water. The word “brew” in this case is deceiving as what really happens is the water and coffee steep at room temperature for eight to 12 hours before the grounds are strained out. The result is a cup of cold brew coffee that’ll give you a pep in your step. We are kicking up this cold brew experience with a twist. We’re tossing in chicory root with the coffee grounds and steeping them together, combining the New Orleans-inspired toddy with Vietnamese coffee-influenced sweetened condensed milk. Ask for The Big Easy.

Now for the best part: You’ve heard of a growler— the amber glass jug that craft beer enthusiasts love. Growlers aren’t just for beer. Purchase a growler or bring one from home and we’ll fill it with any of our iced drinks. Stop by the DLM Coffee Bar and see what the fuss is about. You’re gonna love it!