Apple Gala—Discover the Allure of All the Fall Apple Varieties This October

Fall is in the air in Dayton, Ohio. You can smell the crispness as the heat disappears, the fall breeze blows in, and the leaves change color. You’ll see that fall is welcomed with celebration and creativity in our Produce departments as you will be lost in the beauty of one of our favorite fall treats—apples. We are biting in this October by celebrating some of the fall varieties of the fruit that have us feeling apple-y ever after.

Ralph Waldo Emerson once said, “We are born believing. A man bears beliefs like a tree bears apples.” At DLM, we believe that there is no better way to welcome in fall than indulging in the most flavorful apples from the east to the west, and October is when it all begins. Where are some of the best apples stemming from? Let us take you on a journey.

The first stop is pretty close to home, Eshleman Fruit Farm in Clyde, Ohio. Rich grows some of the best apples that we have all year, such as Honeycrisp, Gala, Fuji, and the Melrose, which is the official apple of our state. Let’s head east to our friends at Fowler Farms in Wolcott, New York. From this farm, you are treated with the sweet and spicy SweeTango apple, son of the Honeycrisp. Let’s not forget the SnapDragon and RubyFrost, which are ever so sweet and crunchy.

Last stop on the apple journey takes us out west to Wenatchee, Washington. In the apple capital of the United States we have two dear friends, CMI Orchards and Stemilt Growers. CMI brings us the sweet and snappy KIKU as well as the crunchy and tart Kanzi. Stemilt brings us the new-to-the-scene Rave apple as well as the Piñata, and looking into the future, the highly anticipated Cosmic Crisp apple.

With so many varieties out there in the growing apple industry, our goal is to source and provide apples with the best flavor. So although we are calling our celebration of the fruit this October the Apple Gala, we are applauding all of the best fall apple varieties, both near and far. Start with your favorite and then move on to something new that you’ve never tried before. Trust us, it’ll be good, which is why we’ve created a Fall Must-Eat Apple List on the opposite page. From the most perfect baking apples to the best for making homemade applesauce, you’ll want to try them all. And don’t worry, we also included the best for eating, too.

 

Your Fall Apple Must-Eat List!

MELROSE

The official apple of Ohio, this is a sweet pick that’s great for eating, pie-making, and for an apple cobbler.

SNAPDRAGON

Sweet apple with a monster crunch and a subtle spicy flavor. This apple comes from the Honeycrisp family and is perfect for eating whole.

SWEETANGO

This is a fall apple favorite, known for its outstanding flavor with a unique zest (one of its parents is the Zestar, after all). Great for eating, making pies or muffins, and slicing up in a Waldorf salad.

FUJI

One of the sweetest apples, we love this apple for baking into applesauce or eating whole.

GRANNY SMITH

We love this apple because it’s tart and crunchy. Great for making pie, eating whole, or caramel apples.

HONEYCRISP

The ever-popular Honeycrisp is the ideal munching apple due to its unique blend of sweet and tart with the perfect crunch.

KIKU

A direct descendant of the Fuji family, this exotic apple has become a fast favorite with its unbelievable crunch and sweet-tart taste. Great for pies and tarts.

PINK LADY

Tart taste with a sweet finish and an ultra juicy interior, this apple combines the best of a Lady Williams apple with a Golden Delicious.

GALA

This dessert apple is known for its exceptional texture, firmness, and honey-sweet flavor. Perfect for eating, making salsa or chutney, or throwing in a salad.

PIÑATA

This apple has a hint of spice to it, making it perfect for an apple pie. We also love it poached with its skin on.

Fall In Love With The Season: 8 Recipes To Welcome Fall

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

The Last Hurrah of Summer … Really?

I used to be one of those people who stopped wearing white pants after Labor Day. Were you?

With Labor Day weekend comes lots of melancholy about saying goodbye to summer. No more stolen moments at the neighborhood pool, eating on the patio, and no more tomatoes, corn on the cob, peaches, hot dogs, potato salad, farmers’ markets … get the picture?

Don’t be bummed because in reality it is far too early to say goodbye! I think that just because school has started for most, everyone wants FALL right away. I mean c’mon, Halloween is already in stores! I want to start cooking fall foods like rich, braised dishes, big pots of chili, and apple pies. I want to pull out all of my cozy sweaters and wear darker lipstick.

But as far as the weather goes, it couldn’t be more perfect. My two favorite outdoor months here in Ohio are September and October. Perfect for hayrides, gorgeous sunsets, dinners eating outside, farmers’ markets, hikes, and many more to list here.

Be an unwritten rule breaker! Wear white whenever you darn well want to. Celebrate with your friends and family on all of those glorious local tomatoes, peppers, and  corn that are abundant, and frankly, perfect right now. In fact, DLM still have amazing local produce here well into October. So don’t rush it!

If you must, go ahead and drink your PSL in shorts and flip flops!

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!