Classic Strawberry Shortcake & 3 More Fruitful Endeavors

Nothing says summer like a layered strawberry shortcake with ripe berries and real whipped cream. Our Vera Jane’s Shortcakes, which are Made Right Here, are truly a DLM Difference. They are just the right size and aren’t overly sweet, so they hold up well with summer’s ripest berries and fruits.

So let’s forget the Twinkie-like sponge cakes and that gloppy red dye glaze. With our Vera Jane’s Shortcakes by your side and some fresh ingredients, your summer shortcake options are plentiful. Here are a few ideas from the classic strawberry to other fruitful endeavors.

Classic Strawberry Shortcake

Lemon Blueberry Shortcake

Peaches, Caramel, & Cream Shortcake

Tropical Fruit Shortcake

Pro Tips

• Another combo you can try is some fresh lime juice with a little honey or agave nectar to help create a little more juice for your cut fruit or berries.
• Try variations in whipped cream by adding a generous dollop of mascarpone cheese (try Vermont Creamery’s) or some malted milk powder for a different flavor profile. Or, switch it up by replacing the cream with yogurt.

DLM Partners with 80 Acres for New Salad Blends

We are excited to work closely with Cincinnati-based 80 Acres, the next generation of fresh and locally grown produce. Not only are their lettuces, microgreens, and tomatoes grown year-round thanks to indoor farming techniques, but they use zero pesticides, food miles are kept to a minimum, and they use 100% renewable energy.

Big vision, right? Well, they’ve done it and they call it 80 Acres. The name comes not from the number of acres it takes to grow, but in how much food can be grown in a smaller space utilizing vertical farming techniques. This is a super-efficient method for growing that yields the equivalent of a farm with 80 acres of land, give or take.

It’s easy to see why we became fast friends. When talking to 80 Acres founders Mike Zelkind and Trish Livingston as well as Samantha Bergman, one of the first 80 Acres team members, it’s clear that they are doing what they love. Samantha joined the company when it was just a big vision—nearly 4.5 years ago. She had an immediate connection to 80 Acres Farms’ mission. Years ago, while living in Chile, Samantha experienced the benefits of fresh, locally grown food as she shopped in the markets. She felt better physically, but she also developed a deep emotional connection to the community that grew it. She knew that 80 Acres Farms was her opportunity to make that magic happen in her own community while making a positive impact on the planet.

Samantha was the first grower at the farm in Cincinnati. As the farm grew, she moved into the farm manager role and eventually found the path to business development. She realized that as much as she loved the plants, what she really enjoyed was finding the perfect partners for 80 Acres products and building relationships with them. From the early beginnings, she knew that Dorothy Lane Market would be a great partner and now she’s very excited to bring 80 Acres into the family of Dorothy Lane Market’s brand.

For that, we are grateful. We are excited to debut three new varieties of DLM Salad Blends together with 80 Acres. The Gem City Mix has crispy green ice lettuce and radish microgreens. Buckeye Bliss features green incised lettuce, green frilled lettuce, green and red romaine, with a dash of Dijon mustard microgreens. Then we have Frilly Leaf—green incised lettuce that will remind you of a frisée lettuce.

Let’s Jam: Homemade Strawberry Preserves

Local strawberries have arrived in our Produce department and we are over-the-moon excited! These strawberries are bright red, juicy, incredibly sweet, have amazing flavor, and are grown by the VanMeter family in Clarkson, Kentucky. The VanMeters started farming to teach their kids the value and importance of hard work. And we believe the heart and drive they put into their farm truly shines in every berry.

Now that they’ve arrived, we’re ready to dive into all things strawberry, including Chef Carrie’s recipe for Easy Homemade Strawberry Preserves.

<< GET THE RECIPE FOR EASY HOMEMADE STRAWBERRY PRESERVES >>

There are so many ways to enjoy these preserves, including these three ideas.

3 Ways to Enjoy Easy Homemade Strawberry Preserves

1. Strawberry Preserves with Cream Cheese on a Baguette

 

Slice a DLM Baguette, smear with cream cheese, and finish with a dollop of Easy Homemade Strawberry Preserves.

2. Strawberry Preserves with Vanilla Ice Cream

Simply scoop your favorite vanilla ice cream into a bowl and drizzle with the Easy Homemade Strawberry Preserves.

3. Strawberry Preserves with Yogurt

Fill the bottom of your glass serving bowl with Easy Homemade Strawberry Preserves. Then, add yogurt (try Greek) on top.

Your Guide to the Prepared Pantry

Now more than ever we are all cooking at home. For a lot of us who eat out, you might be facing a serious wake up call in the kitchen. Getting your pantry prepared and well organized is one of the most important steps not only in a professional kitchen, but your home one, too. Having and keeping the staples in your pantry or cupboard as well as in your fridge and freezer can make cooking at home just plain simple and fast because you already have the ingredients. Don’t forget to make a list before you leave to shop. (Download our printable shopping list here.) It’ll help you become a more efficient shopper, think in terms of meal planning, and use what you already have on hand.

 

Since we are all spending more time doing home projects, like cleaning out our closets, why not spend some quality time taking a good look at what’s already in your pantry, fridge, and freezer? If you haven’t used an item in a year, it might be time to throw it out! Although expiration, best by, and sell by dates can be confusing, they tend to be a good guideline on making the decision to keep or pitch. Take a good look at what you have left. Fill in the missing holes with items you’re consistently using and find yourself always cooking with. Just by adding a couple fresh ingredients, those pantry staples can give you so many options for baking and cooking.


The Prepared Pantry Checklist

Here are some of my staples that I try to have on hand to help me cook every day. For the most part, they are items that have a shelf life. Don’t wait until these run out to restock them. Instead, think about creating a par level at home so you can always come up with something delicious to cook!

>>DOWNLOAD PREPARED PANTRY CHECKLIST<<

Or, keep reading below!

OILS & VINEGARS

BASIC:

– Extra-virgin olive oil
– A neutral cooking oil like canola or grapeseed
– Red-wine vinegar
– White vinegar
– Apple cider vinegar

ADVANCED:

– Peanut oil
– Coconut oil
– Sesame oil
– Sherry or balsamic vinegar
– Walnut oil
– Rice vinegar
– Mirin

DAIRY & CHARCUTERIE

BASIC:

– Eggs
– Milk
– Butter
– Cheeses like Parmigiano-Reggiano, Cheddar, Gruyère, feta
– Plain full-fat yogurt or sour cream
– Bacon
– Hard salami or sausages

ADVANCED:

– More cheeses like Pecorino Romano & blue
– Pâté
– Prosciutto or other cured artisan ham or meats

GRAINS & STARCHES

BASIC:

– Long-grain white rice
– Whole grains like quinoa or farro
– Dried pastas
– Plain bread crumbs
– Crackers
– Canned beans

ADVANCED:

– Dry lentils
– Rice noodles
– Specialty rice like basmati or Arborio
– Brown rice
– Panko bread crumbs
– Dry beans
– Specialty pastas like bucatini or farfalle
– Whole grains like spelt, pearl barley, or teff

NUTS & NUT BUTTERS

BASIC:

– Peanut butter
– Almond butter
– Pecans
– Walnuts
– Almonds
– Peanuts

ADVANCED:

– Pumpkin seeds
– Pistachios
– Tahini
– Pine nuts
– Hazelnuts

SPICES & DRIED HERBS

BASIC:

– Kosher salt
– Red pepper flakes
– Ground Cayenne
– Chili powder
– Curry powder
– Bay leaves
– Black peppercorns
– Sweet paprika
– Ground cinnamon
– Ground cumin
– Garlic powder or granulated garlic
– Dried thyme and dried oregano

ADVANCED:

– Flaky salt
– Ground coriander
– Dried dill
– Turmeric
– Smoked paprika
– Cardamom
– Za’atar
– Allspice
– Fennel seeds
– Dry mustard
– Garam masala
– Chinese 5-spice powder
– Whole nutmeg
– Sumac
– Cumin seeds
– Coriander seeds

CANNED & JARRED GOODS

BASIC:

– Soups
– Tuna
– Tomato paste
– Diced tomatoes
– Tomato sauce
– Chicken or vegetable stock
– Beans
– Pickles
– Fruit jams and preserves
– Anchovies
– Olives
– Maple syrup

ADVANCED:

– Clams
– Sardines
– Cornichons
– Preserved lemons
– Unsweetened coconut milk
– Capers
– Pickled hot peppers
– Kimchi

CONDIMENTS & SAUCES

BASIC:

– Dijon and yellow mustard
– Mayonnaise
– Ketchup
– Hot sauce
– Salsa
– Soy sauce
– Worcestershire sauce
– BBQ sauce

ADVANCED:

– Whole grain mustard
– Hoisin
– Thai red curry paste
– Fish sauce
– Anchovy paste
– Harissa
– Gochujang
– Mango chutney
– Miso
– Wasabi
– Chinese oyster sauce
– Asian chili bean pastes

BAKING

BASIC:

– All-purpose flour
– Cornmeal
– Rolled oats
– Cornstarch
– Baking soda
– Baking powder
– Pure vanilla extract
– Granulated sugar
– Light brown sugar
– Dark brown sugar
– Confectioners’ sugar
– Bittersweet baking chocolate
– Semisweet chocolate chips
– Raisins or other dried fruits
– Cocoa powder

ADVANCED:

– Cake flour
– Whole wheat flour
– Dark baking chocolate
– Vanilla beans
– Almond extract
– Powdered gelatin
– Molasses
– Light corn syrup
– Buttermilk powder
– Active dry yeast

PRODUCE

BASIC:

– Garlic
– Onions
– Potatoes (Yukon Gold or Russet)
– Lemons
– Carrots
– Celery
– Apples
– Oranges
– Bananas
– Greens like lettuce or kale
– Broccoli
– Parsley
– Any favorite herbs

ADVANCED:

– Ginger
– Avocados
– Cilantro
– Scallions
– Limes
– Jalapeños
– Shallots
– Specialty herbs like mint, rosemary, and lemongrass
– Peppers

FREEZER

BASIC:

– Chicken
– Ground beef
– Sausage
– Thick fish fillets
– Shrimp
– Sliced bread
– Frozen veggies like corn, peas, and spinach
– Frozen fruits like peaches, berries, and mangos (excellent for baking or smoothies)
– Ice cream
– Bread dough or rolls

ADVANCED:

– Puff pastry
– Pancetta
– Stock
– Fresh pasta
– Vegetables like green beans, cauliflower, broccoli, edamame, and artichoke hearts


Check Out These 5 Meals to Make from the Prepared Pantry List

1. Beans & Greens

2. Clam Pasta

3. Crunchy Roasted Chickpeas

4. Restaurant-Style Tomato Soup

5. Caramel Banana Cake

Download Our Printable Shopping List Here

Chip, Chip Hooray! Mazunte Comes to DLM

It’s no secret that we love good food, and we quickly fell for it at Mazunte, a local Cincinnati restaurant influenced by Mexican street food. The owner, Josh Wamsley, is truly an amazing restaurateur. He’s gone to great lengths, even traveling and living in Oaxaca, Mexico, to study the cuisine. It’s that experience for an authentic bite that’s infused Mazunte’s menu and served as a pillar of the restaurant’s mission and success.

Prior to launching Mazunte, Josh knew that to pursue his Mexican City Street Food concept in the Queen City that he needed to dive deep. So, he did what any self-respecting food explorer would do and he secured a job and bought a plane ticket destined for Oaxaca, Mexico—what is largely considered the home of Mexican street food. He spent ten months immersed in the culture. “I ate everything I could and traveled to Chiapas, Puebla, and Mexico City in search of exciting, bold flavors. I learned from ‘grandmothers,’ friends, students, and street vendors,” tells Josh on Mazunte’s website. After coming home, Mazunte was born (named after the small town where Josh stayed in Mexico), and for that we are grateful to have had experiences in his wonderful restaurant.

We are proud to call Josh a friend and welcome with open arms Mazunte’s line of salsas and guacamole as well as other accompaniments like tostadas and pickled onions to Dorothy Lane Market (see our Produce department)! So next time you are in, you can get a small taste of Mazunte to share with your home!

Pictured above clockwise from top: Mazunte Roasted Tomato Salsa, Mazunte Salsa Verde, Mazunte Salsa Picante, Mazunte Pico de Gallo, Mazunte Guacamole, Mazunte Pickled Red Onion, and Mazunte Tostadas,

 

Enjoy Spring with These 5 Recipes

Nothing says spring like beautiful bundles of asparagus! What we love most is 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. From crunchy and satisfying Asparagus Fries to a Hot Asparagus Crab Dip and Spring Asparagus Sauté, DLM’s Chef Carrie has you covered with these 5 recipes to help you Aspire to Asparagus in your kitchen!

1. Asparagus Fries + Garlic Aioli

2. Spring Asparagus Sauté

3. Spring Pea, Asparagus, & Pecorino Salad

4. Shaved Asparagus Salad

5. Cold Asparagus with Hot Crab Dip

The DLM Difference

Frequently, visitors from out of town tell me they miss us. Others say it’s a major reason why they love living here. I ask why. People tell me “we trust you. Others gush “the food is so good!” The best one is “the people are wonderful.”

What is the DLM Difference? We strive to make a difference, but different from what? The word “difference” begs a comparison. Are we talking adversarilly about DLM vs other markets? No, actually. It’s a noble task to feed others, and the biz is mostly populated by good people.

The DLM Difference isn’t about us or them. It is about you! It’s the difference we want to make in your life. We want to give you a special experience where you meet nice people and find good food … really good food. Shopping DLM is a source of joy, not drudgery. Simply put, we aspire to make your life better. Our company’s mission begins, “To make our customers happy.”

Even in the simplest ways, we want to make a difference, whether you’re coming in for a quick cup of coffee, getting a healthy salad, buying a loaf of bread, or filling a cart to feed your family. Maybe it’s just to pick up a treat, say a brownie.

A DEEPER DIVE

Take, for example, that cup of coffee. Maybe it was from Hacienda La Minita in Costa Rica. You savor its aroma and flavor. Why is it so good? Ask one of our Coffee Bar Managers, Amy, Holli, or Chris, as they just went to Costa Rica in January, not just visiting the plantation, but even picking the beans!

Everybody admires our salad bar thanks to Bertha at Oakwood, Loretta at Washington Square, and Connie at Springboro. They come in early and begin selecting, cleaning, chopping, and producing multi-colored edible works of art, composed of organic lettuces, nutrient-packed vegetables, exotic microgreens, and eye-popping garnishments.

We are willing to do the hard work to make a difference. Consider our DLM Artisan Bread, like our Sourdough … oh my, it’s so good! But it takes a lot of work and expertise to make it so. We have a talented team of artisans who mix from the best flours, hand-shape, and bake on the hot hearth of our juggernaut European bread oven. Great bread is also the foundation (crust) of great pizza. We studied pizza for years before creating our Naples-Style Pizza. This involved installing the specialized hearth ovens, creating the right dough, and stretching our own fresh mozzarella.

And that brownie? Yes, it has to be a Killer Brownie®, of course! Our famous triple-layer brownie is so popular that this very month we are opening a brand new facility. We feature our Killer Brownie® not just in our stores, but now distribute it throughout the country.

FOOD LOVERS UNITE

Not surprisingly, we also do business with people who think as we do and who have passion: people whose mission in life is to cultivate the sweetest pineapple, grow the healthiest chicken, or churn-out the most indulgent butter. There are many more ways you experience the DLM Difference. One other quick example is our entire Seafood department. Some people come for our seafood alone. Want to chat about fishing families in Alaska? Species of salmon? Fat content? Recipes? Cooking methods? Let’s do it!

We are a place for people who love food. And that’s the engine that drives the DLM Difference. Join us this year as we explore some of our favorite points of difference each month and highlight these great products. We love what we do. We love serving you. Thank you for giving us the opportunity to make a difference.

DLM Difference No. 1: FRESH SEAFOOD

DLM Difference No. 2: AUTHENTIC COFFEE

DLM Difference No. 3: VERA JANE’S SHORTCAKES

DLM Difference No. 4: USDA Prime DLM Ribeye Steak

Check back in the months to come for more in-depth highlights select DLM Differences. 

4 Local Herbs to Have on Hand This Holiday

Whether you’re cooking up a holiday feast or listening to Simon & Garfunkel’s song “Scarborough Fair” with lyrics “parsley, sage, rosemary, & thyme,” our friend Sue Borton at Brickel Creek Organic Farm in Jamestown, Ohio, has you covered. She keeps us fueled year-round with fresh herbs and greens. Here are four fresh herbs from Brickel Creek to keep on hand.

PARSLEY

This humble herb will find its place in any number of dishes, from potatoes to stuffing. Keep on hand for stews as you find new ways to enjoy turkey leftovers.

SAGE

It pairs beautifully with butternut squash or add it to turkey before roasting.

ROSEMARY

Add to stuffing, tuck sprigs into lamb before roasting, or add a sprig to a holiday cocktail.

THYME

You’ll definitely want to have this on hand to stuff in your turkey cavity or place in roasting pan to add flavor.

Reliving the Party: The Food & Wine Show

After DLM throws the annual Food & Wine Show, we spend more than a couple of days reviewing all of the pieces that make this event so special. Now that we’ve had time to look back, I thought I’d share some fun Food & Wine Show facts!

• We were thrilled that the “Big Chill” waited until this week so we could get over 600 folks through our doors for the start of the party in less than 15 minutes!

• Happy to report that all fingers are accounted for after shucking 1,000 oysters and cutting 1,000+ pieces of sushi.

• Our servers happily trayed and presented over 4,400 individual hors d’oeuvres.

• We made batch after batch of cheese risotto finishing it in a 90 lb wheel of Grana Padano, which is similar to Parmigiano-Reggiano.

• We had a wonderful representation this year of wine regions and varietals. From rare connoisseur picks to everyday delights, there was truly something for everybody.

• We hope everyone enjoyed the live jazz music from band leader Mike and his mates. This year he celebrated 20 years of entertaining our guests during the show.

• We’re thankful for our 140 associates who help us put this together and make it successful every single year.

Thank you to all who attended this year’s show and to those who helped make this event unforgettable. Mark your calendars for the 2020 Food & Wine Show, happening Thursday, November 5. We are now ready for the holidays to begin!

Pumpkins, Gourds, & Squash, Oh My!

Beauty. That’s the word that comes to mind when I think of the 180 acres that make up Branstrator Farm, located in Clarksville, Ohio. It’s from this land that our friend Jon Branstator has brought us pumpkins, gourds, and squash for about 7 years and counting.

Jon is quite frankly one of the coolest guys I know. Not only is he knowledgeable in agricultural (among many other topics), but he collaborates with several different agricultural and educational organizations, such as The Ohio State University.

As we step into the fall harvest, we can start to see the orange bursts in the fields, waiting to be picked. Jon waits for just the right time to pick his pumpkins and gourds, bringing the biggest and best to our stores.

The varieties Jon selects is a big deal as he spends a lot of time studying catalogs in the winter. Decisions range from the size—giant, large, medium, and small—to hybrid or heritage. Jon chooses varieties not typically available at other retailers. Large sizes with well-attached handles are important, not to mention disease resistance.

Jon also loves to use old-fashioned seeds, as they set the foundation for the harvest in addition to soil integrity (something he is very passionate about).

Some of Jon’s favorites you can look forward to this fall are Waltham Butternut Squash and Long Island Cheese Squash. In addition to the gamut of pumpkins of
all shapes and sizes, he also grows the best pie pumpkins which are great for decorating or making some fresh pies.