Hot weather cooking

Hi Folks-

What a gorgeous steamy summer! Our local produce is rolling in. A new customer came to the counter today with a box of crackers, cheese, three yogurts, a package of granola a quart of milk and a lemon. I looked at her order and said “Isn’t it cool that all of this from Vermont with the exception of the lemon?” She completely agreed. There are so many reasons in this modern day that I am glad that I live in Vermont but a particular one that resonates for me is how close we are to being able to feed ourselves.

Now with hot weather pretty much on the schedule for the next month here are some hot weather cooking tips.

  • Cook ahead, when its rainy or not that hot, cook double. Extra chicken can easily be turned into shredded spicy burritos, blanched green beans can go in a dip or on a salad nicoise, same for boiled eggs. Extra grilled fish, steak or veggies easily morph into meals.

  • Use your slow cooker, the things generate almost no heat and its a perfect time of year to have the cooking done by the time you are home. (do the max batch so you can use those leftovers)

  • This is the season of the appetizer, nothing better than noshing on cold savory snacks for a meal. Check out my latest pinterest finds here Easy cold snacks

  • Don’t be afraid to chill your red wine a little. Red should be served at around 50 degrees so a half hour in the fridge can really up the appreciation. Like wise if your white is any good its better after a minute out of the fridge

  • I like to find one new recipe a year that I love for summer, this becomes my potluck contribution. I don’t know about everybody else but knowing what I’m bringing and having the ingredients either on hand or memorized makes my life easier. Last year was this great cold shrimp salad from the cooking canuck (I know, what a name) 10 minute Thai Shrimp-cucumber- avacado salad. So seriously good!

Okay on to the fish!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • King Salmon

  • Alaskan Cod. Frozen at sea

  • Yellowfin Tuna

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Shrimp

  • Pemaquid Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Market Worth Walking To

802.223.7051

www.uncommonmarket.net

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