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!

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.

 

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!

See below for 7 ways to enjoy Skylar Rae Cherries

Run—don’t walk—into DLM and fill your bowl with some of the sweetest cherries you’ll ever eat this holiday weekend!

Skylar Rae Cherries

We’ve brought in  Skylar Rae cherries straight from the state of Washington and you need to taste them to believe for yourself how sweet and delicious these cherries are.

They are no ordinary cherry, either! This cultivar was discovered by chance in 2004 at Tip Top Orchards located in Wenatchee, WA. Skylar Rae cherries have an unique orange-red complexion, incredible firmness, and high sugars for an almost candy-like flavor. It’s pretty rare for any cherry to be both sweet and firm at the same time. This makes the out-of-hand eating experience so pleasurable!

This special and unique cherry is available for a very limited time, so if you are a cherry lover, don’t’ miss out! Or, if you are trying to get your kids to enjoy more summer fruits, this one will be a BIG hit. So grab yourself a bowl and make life extra sweet this summer!

See below for 7 ways to enjoy Skylar Rae Cherries

  • Plop them on top of your favorite yogurt.
  • Smear ricotta on a piece of toasted DLM Artisan Bread and top with pitted cherries.
  • Use them as an excuse to make homemade cherry ice cream.
  • Mix into your favorite brownie recipe along with some chocolate chips à la Cherry Garcia brownies!
  • Pile on top of a slice of cheesecake.
  • Make a fresh cherry pie.
  • Relax on a hammock and eat them out of your hand!

HEY, HEY! Rosé: And Everything Else Pink That We Love

You just have to stop and listen to really know what’s abuzz in the food world. What’s in season? What’s tickling the curiosity of chefs? And what’s delicious right now? I had the pleasure of being involved with a conversation like that with all of the brilliant directors here at DLM, whom I greatly admire and respect. They make DLM shine in so many ways, including forming valuable relationships with passionate food and drink purveyors near and far. They aren’t afraid to stop and smell the roses (or taste that latest French cheese, in some cases).

We were thinking about this time of year and the food, drink, and even flowers that are surrounding us. As we spoke about the local strawberry bounty, wild Copper River King Salmon (yes, it’s here), and brilliant blooms, our minds swirled with the color pink—also the color of rosé—and all its glory.

Local Strawberry Sensation
“There’s something about local strawberries that just makes me smile,” says Michelle Mayhew, Produce director at Dorothy Lane Market. We’re excited this year to feature the bounty of new Love Local friends, the VanMeter family. Their strawberry farm is located on 100 rolling acres in Clarkson, KY, and is a labor of love for the whole family. “Danny and Trish want to teach their children values of hard work, so they are all involved with collecting the fruit of their labor,” says Michelle, noting that Danny is a member of the Strawberry Grower’s Association of Kentucky and the Ohio Valley.

Alaska Copper River Wild King Salmon Makes its Splash
Alaska Copper River Wild King Salmon is one of the most sought-after salmons and it’s finally here, coming to us fresh from Alaska. ‘”I’m Coming Home’ is the tune played by Mother Nature beckoning the return of the fish to the headwaters of their birth,” says Jack Gridley, VP of Meat & Seafood. Its prized flavor is attributed to the high Omega-3 oil content as the fish builds up fat to give them energy to travel the long spawning journey up the Copper River.

Fleur to Adore
May started strong with Italian Heather, and with each week, even more splashy blooms have continued to fill our stores. And then, just when we thought it couldn’t get much better, our locally grown bouquet season really kicked into gear. It’s easy to see why there’s so much fleur to adore!

Rosé all May
“It’s like springtime in a bottle,” Todd Templin, VP of Beer, Wine, & The Cheese Shop, has been known to say of the sure as the sun arrival of rosé to our stores each spring. We look forward to its bright fruits, crisp acids, and generally dry finish. The mere mention of rosé, aka the pink wine, elicits many smiles.

Cinco de Salsa y Guacamole!

Cinco de Mayo is a salsa party at DLM. Here’s why—back for the season are two of my favorites that we make right here, Salsa Verde and Salsa Roja. If you haven’t tried them, stop by this week and get a taste.

The Salsa Verde is made with fresh tomatillos that we roast over high heat. We add lots of organic lime juice to ramp up the bright, citrusy flavor of this salsa. Although it is pretty darn good with tortilla chips, I love it as sauce that I put over things like grilled fish (think Mahi Mahi or tilapia) or a simple grilled DLM Natural Chicken Breast garnished with a couple slices of ripe avocado.  Try it over some soft scrambled eggs this weekend, you won’t’ regret it!

The Salsa Roja has a slightly sweet, smoky flavor because we roast the fresh Roma tomatoes, onions, and Poblano peppers together over high heat until they get blistered and charred. Then we pulse them all together in a food processor until slightly puréed. So of course it’s great with the regular line up chips, quesadillas, and tacos. Personally, I like this one spooned over a grilled DLM Natural Beef Skirt Steak with some warmed tortillas on the side.

Of course you can’t forget the guacamole! You can always pick up a tub of DLM Guacamole from Produce, or if you make it yourself, be sure to check out a couple of our nifty tools to help. The Ultimate 3-in-1 Tool Kit from Cookut helps you make perfect guacamole in 3 minutes, plus helps you prepare, serve, and store all in one kit! You can also help keep your guacamole fresher longer with the Guac-Lock that seals without losing flavor or color by creating an airtight seal. Olé!

Aspire to Asparagus with These 5 Recipes

Nothing says spring like asparagus displayed at our stores! What we love most is that it’s 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

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.