Dearborn Market

Partanna Olive Oil

nluccarelli — Tue, 21 May 2013 16:52:29 +0000

award winning Partanna extra virgin olive oil from Sicily

Each Tuesday, during our summer long “Back to our Roots” promotion, we’ll feature an in-store Italian Specialty product or Italian Cheese that we love!

This week’s feature is Partanna Olive Oil!

Since 1916, the Asaro Brothers Company in Partanna, Sicily, has been cold-pressing this authentic early harvest extra virgin olive oil. It’s unique & award winning taste is due to the fact that it is produced exclusively from Nocellara del Belice olives native to Sicily. These olives are only picked in the early harvest season of October.

Partanna Extra Virgin Olive Oil is unfiltered giving it a cloudy green hue when first opened that mellows slightly with age. It’s flavor is referred to as pizzicante, an Italian phrase used to describe the strong flavor “that tickles the back of the throat” very characteristic of Tuscan olive oils.

Only a very limited number of cases of Partanna Olive Oil are produced each year! The oil is sold in beautifully decorative tins and traditional glass bottles which makes it a lovely addition to any one of our gourmet specialty baskets.

Partanna Olive Oil was featured in Real Simple magazine as 1 of 7 picks for “best olive oils” perfect for drizzling over finished dishes and accompanying the perfect salad.

Asiago Cheese

nluccarelli — Tue, 14 May 2013 17:57:38 +0000

Asiago - a delicious Italian Cheese from the Veneto region

Each Tuesday, during our summer long “Back to our Roots” promotion, we’ll feature an in-store Italian Specialty product or Italian Cheese that we love!

This week’s feature is Asiago!

Asiago has become a very popular cheese in the United States. It originates from the Veneto region of Italy and is produced from raw, skimmed cow’s milk. Asiago is named for the Asiago plateau in the mountains of Veneto in northern Italy.

According to its DOP (name protected) designation, production of Asiago can only take place within the officially recognized areas near the town of Asiago in the Provinces of Vicenza and Trento.

There are two particular types of Asiago cheese that we carry and love.

Asiago d’Allevo, the aged version, is a hard cheese with a fruity flavor and grates very easily. It can take anywhere from three months to 2 years to ripen and the older it is, the sharper the taste. It’s often used in pasta dishes and salads and is a great addition to your antipasto platter next to cured meats as it goes well with pork & prosciutto.

Asiago Fresco, the younger version, is very creamy and has a subtly, somewhat wine-like flavor. It is the better version for cheese platters and goes very well simply with fruit a bread. Asiago Fresco pairs wonderfully with full-bodied red wines such as Cabernet Sauvignon or Merlot, or with a sweet desert wine.

Asiago D'Allevo can take anywhere from three months to 2 years to ripen and the older it is, the sharper the taste.

Learn more about the Back to our Roots promotion where we will be highlighting the things our grandparents concentrated on when they first opened Dearborn – farming, food & family. And be sure to visit our facebook page for more interested Italian Specialty Products, Cheeses, recipes and more each week!

Frank & Grazie Lucia Luccarelli in front of their produce market on Dearborn Farms c.1925

Winners in our NJ Farm Tour!

nluccarelli — Mon, 02 Jul 2012 13:41:21 +0000

Throughout the summer, we are highlighting the amazing hand-selection and quality of the local products sold to our customers. To celebrate this, we are promoting our “Buy Local” campaign and highlighting all the produce and products that are from NJ.

We are also hosting a NJ Farm Tour on July 25th, where lucky winners will travel to some of our favorite farms and producers in NJ. For more information on how you can enter to win and what the trip will entail, please visit our Buy Local page!

Congratulations to our winners!!! If you don’t see your name here, you still have a chance to win so be sure to come in and enter now through July 15th.

Week 1 Winners:

Maureen Casey
Adriana Natalie
Maria Inselberg
John Maleski

Week 2 Winners:

Dorothy Warren
Jane Paseler
Tammy Mills
Nancy Rathjen

Week 3 Winners:

Joseph Coffey
Margaret Sohn
Janine Kohlman
Lois Korpon

Week 4 Winners:

Michelle Cisar
Diane Gruber
Pat Babitt
Marie Longo

Week 5 Winners:

Stacy Lopez
Joe Muccino
Youssef Youssef

Locations on the tour!

Bifulco Farms has been a family operation for over 3 generations, growing cabbage, green leafy vegetables such as swisschard, dandelion, escarole, rappini and arrugula and herbs such as dill and parsley

Ed from Overdevest Nurseries with one of over over 1400 varieties of shrubs, trees, vines, and perennials are grown on a total of 290 acres.

George Lucas from Lucas Greenhouses shows some of his prized plants. Dearborn has worked with Lucas Greenhouses for over 30 years.

Peaches ready for inspection at Larchmont Orchards, one of the largest peach suppliers in the state!

Lavender Festival

nluccarelli — Tue, 26 Jun 2012 15:54:32 +0000

Last weekend, we had a blast at our first Lavender Festival. Geri, our gardening expert, helped guests learn all there is to know about lavender, including all the various varieties and how they can be used beyond the garden. We also sampled delicious Lavender Honey Cupcakes and Lavender Scones, made by chef Zhanna. Below are the recipes to these scrumptious and simple recipes in case you didn’t grab a copy at the festival!

Lavender and Honey Cupcakes
Recipe complimentary of FabFood.com

Delicious Lavender and Honey Cupcakes using dried lavender buds

INGREDIENTS
For the cupcakes:
1 cup butter, softened
1 cup superfine sugar
2 cups self rising flour
4 eggs
1 teaspoon vanilla extract
For the Frosting:
1 cup cream cheese, softened
1 pound confectioners sugar
1/3 cup honey
blue food coloring
2 tablespoons dried lavender flowers

PREPARATION
Preheat oven to 400°F. Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the cream cheese and confectioner’s sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half the lavender flowers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers. Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months.

Sweet Lavender Scones
Recipe complimentary of bonappetite.com

Delicate Scones with Lavender

INGREDIENTS
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar

PREPARATION
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool. Serve with your favorite French butter or lemon curd.

Thank you, Jamie Durie!

diana — Wed, 20 Jun 2012 13:02:57 +0000

Jamie Durie, star of HGTV’s The Outdoor Room, stopped by last week to talk to us about the joy of being outside. We had a great time, and we hope you did, too!

Before the show, Jamie was kind enough to record a short video for us about how much fun he was having shopping in Dearborn Market’s garden center. Click the video below to see what he had to say!

Dearborn is on Pinterest!

diana — Fri, 30 Mar 2012 14:33:54 +0000

Do you like Dearborn Market? Want to know what we like? Pinterest is the place for you!

Pinterest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes. We use Pinterest to help you better understand who we are at Dearborn, what we like, and the kind of style you can expect from the owners.

Get a Pinterest today and start pinning with us! Click here to view our page.

Come Back Soon for New Blogs!

admin — Fri, 23 Mar 2012 20:46:53 +0000

As a specialty food and garden center, Dearborn Market is pleased to be able to start a new blog for its loyal customers!

Come back soon to view our blog posts about:

New recipes with seasonal ingredients
Gardening tips
What’s new at Dearborn
Photos and videos from our past events
and much, much more!

See you soon!