Tomato Pie

Hi Folks-

It’s rare that Sharon and I eat the same thing for dinner three nights in a row. By choice, surprisingly. It’s called Provencal Tomato and Squash Gratin and Sharon first made it on Tuesday. It basically is this pie, crustless, filled with finely chopped fresh tomatoes primarily, as well as onions and garlic and finely chopped zucchini. It also has eggs and just a few ounces of gruyere cheese, a cup of rice, and several tablespoons of fresh thyme.

Well Tuesday we ate our newly found dish and we liked it so much we laughed as we ate each bite. “Aren’t we lucky,” each bite spoke to us. The taste of the fresh tomatoes was compellingly awesome. It somehow seemed creamy, with just the small amount of cheese. And it was so good for us. We finished our dinner and there was one large portion of the gratin left. We sat on our porch, each of us regularly making up a reason to go inside to the kitchen and sneaking one more bite until I finally conceded the last bite to Sharon, and we were still laughing at how good it was.

Wednesday night was my night to cook and I made a double batch of the same dish. Just as good I think as the first time. Sharon of course helped me some but I did most of it. Anyway, we won’t eat this again for weeks probably, but we’re having it again tonight, for the third night in a row. Don’t be surprised if you see this in the prepared foods section – it will probably be called “Tomato Pie” which is the name we’ve adopted the last few days.

Big news on the breakfast front at the store. This week we started using artisan soft rolls made by European Taste Bakery as the bread for our breakfast sandwiches, replacing the commercial english muffins we’ve always used. Our sandwiches were already the best in the land, I think, and the home made rolls make them more special.

For fish tomorrow I made a mistake and forgot to order King Salmon. Just remembered it. I called Stowe Seafood just now and though it was too late to make an order I left a message for Ed to please send me some if he had any to spare. So maybe we’ll have King Salmon, my apologies if we don’t. We do have plenty of east coast halibut, which we all know rocks, and plenty of 2+ Yellowfin tuna.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Alaskan King Salmon ??
  • 2+ Yellowfin tuna
  • East Coast Halibut
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Wellfleet oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

A new summer salad and a sauce unmade

Hi Folks-

Now that I am no longer terrified of being struck by lightning while on the computer it’s time to write the post, wow what a storm!

One little irony of this new and improved eating we are doing is that it makes me feel great, which makes me want to cook, and thus to eat. I, of course, have been searching out new healthy delicious recipes (one included below) but there are quite a few things stacking up in my “to be cooked as a treat” file. And you can’t actually indulge that often or you lose the treat aspect (and gain the weight back).

So on today’s treat list is the sauce Gribiche. Gabriella Hamilton wrote about it in the NYT this week and I want it. Part condiment, part sauce, part mayonnaise it sounds all good to me. Maybe if I pair it with salmon, a kale salad and lots of company so I can’t pig out I can make this soon.

What I did make recently was a great barley salad from Food 52. Basically you cook ½ a cup pearled barley (throw three ears of shucked corn in for 5 minutes to give the barley some flavor, you’ll grill them in a minute) until just done and cool it, add a pint of grape tomatoes halved, a couple of tablespoons of sliced basil, and a can of well rinsed cannellini beans. Grill the corn.

The delicious fun part was the dressing. Cut the corn off the cob over bowl, saving the corn milk, once you’ve got the corn cut off really scrape to get more milk. (a note on the corn milk, you should probably wait until local corn is in season but I couldn’t so I ended up taking a ¼ cup of the kernels and putting them in my food processor with the rest of the dressing ingredients) Next grate one large juicy tomato into the same bowl, discard the skin. Then smash a clove of garlic up with a tsp of salt or so until it is a paste and add that to the corn milk. Add salt and pepper, red pepper flakes if you like, more minced herbs (chives are good or more basil) and 1.5 tsp of white vinegar and ¼ cup olive oil. Buzz in your food processor or shake in a jar. That is your dressing and it is tasty!! Toss it with all the other ingredients and you have a great dish that has kept really well. I think that will get you there but if you want the recipe it is here!

Fish tomorrow:

  • Wild King Salmon

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day

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

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

I’m always feeling it

Hi Folks-

Sharon here for Peter, he just wasn’t feeling it. I almost always am feeling it so it works good that way.

I know we don’t say enough about our employees. We have by and large, really, really great employees. They are creative, interesting and hardworking; pleasant with customers and honest, it doesn’t get much better than that. Steph popped into my mind today because I wondered if you all knew what a good cook she is. I brought her 6 pints of perfectly usable but not as pretty mushrooms and asked her to find a use. She, who frankly doesn’t even like mushrooms, made a 100% vegetarian, gorgeous mushroom, spinach cream sauce and had it out in the case over fettuccine before a lesser person could have said “What recipe should I use?” Amazing!

Fun freaky tip, that I have not yet tried myself but the source is good. When grilling salmon, lay the raw piece, skin side down on a brown paper bag. Trim to the exact size of the salmon. Get grill to the desired temp and place paper bag/skin side down on the grill, cook until done. When the salmon is done it lifts off the skin and the skin and paper bag come easily off the grill!

Peter has Wild King Salmon and Halibut coming in tomorrow. Don’t let mother nature mess with you, grill in the rain, way better than the snow!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Wild Alaskan King Salmon
  • Halibut
  • Yellow fin tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • PEI Mussels
  • Pemaquid oysters, ME

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

New stuff, king salmon and a couple of good ideas

Hi Folks-

I feel bad for the farmers but it seems like maybe the sun is making a halfhearted attempt to start pulling its weight this summer! Let’s hope so.

A dear customer came in today and couldn’t wait to tell me what he had done and he was right, rock star material. He bought the Chicken and Sausage gumbo from the cold case, bought half a dozen shrimp, cooked them up and mixed it together and on one of the hottest nights we’ve had, made a shrimp gumbo that had him cruising to New Orleans in his mind. I’m pretty sure there were some delta blues or honky-tonk playing too.

We have some fun new products in the store. Lark shortbreads, a charming little box of three flavors of mini cookies – their bestselling Salted Rosemary, the fennel-spiced Burnt Sugar and the energy-revving, 100% whole wheat Espresso Chip. So check those out.

I brought in a seasoned bread crumb for fish or chicken (or a pork chop I suppose if you are going old school), crispy and spicy or extra crispy. They are wonderful and happen to be gluten free!

My favorite, which I haven’t had yet but am super excited about is the Urban Accents Korean BBQ simmer sauce. Urban Accents does flavor really well, so if this is up to their usual standards you have a game changer available. Simmer sliced meat, whole cuts, veggies in the sauce and you automatically win at making dinner taste good. Of course you could also use a little in your stir fry, or maybe cream it with a little butter and brush it on your grilling corn or splash it on at the very end of grilling your chicken. You bet I’ll be doing all those things :-).

For those that care we are still eating in a reasonable fashion (formerly known as a diet). I am most frustrated with desserts, not because I particularly care about dessert but this is the time of year to make blueberry buckles and strawberry short cake and fruit pies and you know…. So I probably need to head to a party, bring a couple of fab desserts and sneak a taste or two. Trying to be practical here.

Fresh Alaskan King Salmon tomorrow!!

Fish tomorrow:

  • King Salmon

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

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 Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

Braised Beef sandwich and apple and onion slaw

Hi Folks-

Okay we just had a fantastic diet meal of salmon with Sharon’s patented green sauce, (she’ll give you the recipe, I think), tomatoes and fresh mozzarella drizzled with olive oil, steamed asparagus and a mango, cucumber and avacado salad. It seems like the diet is a way of life sort of thing, and we are still losing weight, albeit gradually.

Tomorrow for our lunch special we are serving braised beef sandwiches with onion and apple slaw. The beef is a combination of tenderloin, ribeye and NY strip and the sauce our own BBQ sauce, perfected over time and many customers’ opinions.

For fish tomorrow we have Red Snapper, wild dayboat Hake, 2+ yellowfin tuna, Pemaquid oysters, along with all the usual arrivals.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 2+ Yellowfin tuna
  • Red Snapper
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Happy Fourth!

Hi Folks-

Hello from the vacationers!! This is my last act of work until July 5th.

For those of you who bought wine at the tasting, wines are packed and ready to be picked up. Please do pick up asap because we have such a tiny little store :-)!

We will be getting our regular fish delivery tomorrow and then next week, we will be closed on Tuesday July Fourth and will get our fish delivery on Wednesday the fifth.

I am very excited about our Vermont cheese selection these days and have moved it back to the top of the produce cooler to feature it. Sweet Rowan Farmstead is making a bunch of great cheeses. We have Lazy Lady goat cheeses, Maplebrook Farm Mozzerella, Grafton Cheddar, Thistle Hill Farm Farmstead Tarentaise, Vermont Creamery goat cheese and a new line of goat cheeses from Barn First Creamery. These are very interesting cheeses, she has made a creamy brie style blue cheese, a firm tomme style and several others. Check them out.

The meat case is filled with steaks, chops and chicken for you bbq needs and Peter ordered Halibut for some fun fish to grill.

Have a great Fourth of July!!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Halibut
  • 2+ Yellowfin tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • PEI mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Oysters from NH

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Rubbed Kale salad

Hi Folks-

Wonderful wine tasting! Thanks so much to our hosts Bonnie and Keith, what a beautiful venue! And so much fun with all the nice folks there. Look for lots of new cheeses in the store! Also 1000 stone farm is bringing in the greens!

Quick post, I’m in the middle of cooking, shakshuka tonight, remember that? 1- 28 can diced tomato, 1 red pepper and 1 onions all sliced thin. Cook the onion and pepper together first til soft about twenty minutes, stir in your 5 thinly sliced cloves of garlic, wait a minute and add 1 tsp cumin, 1 tsp paprika, and ¼ tsp cayenne; add the tomatoes and simmer for ten minutes, stir in either a little feta or some cubed mozz, crack a couple of eggs on top and put in a 375 oven for ten to fifteen minutes. Pull and sprinkle with cilantro!!

Also made rubbed Kale salad tonight and you should too. 1 bunch of kale, washed and torn into smaller pieces and no stems, placed in a bowl. Add juice of one lemon, 1 tbl olive oil and a ½ tsp salt and massage that baby until it reaches your level of preferred softness. I then added thinly sliced red onion, a handful of raw cabbage strips, julienne carrots, some fresh black cherries and toasted walnuts. Done!

Peter is going to come add the fish, we are going to have a glass of wine on the porch and then we are going to EAT! Can you tell I’m hungry 🙂 ?

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • whole Bronzinos

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

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 Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

Wine tasting and vegetables

Hi Folks-

So Happy we are having Beautiful Weather for the Wine tasting!! We still have a few tickets if you can fit in some amazing wine and food Saturday from 3 to 7, call the store.

So the name of our new “diet” which I just came up with is “eat your damn vegetable.” Basically three meals a day, start with a smoothy, and for lunch and dinner load your plate up with ¾ vegetables and a modest piece of protein.

If you are having a hard day and don’t feel like doing much, have a couple heads of broccoli. If you are like me and you want to be happy, make an Asian cole slaw (dressing below) roasted cauliflower and asparagus with lemon and Parmesan shavings, oh yeah and that bit of fish too. It’s working and we like it! This dressing is great for slaw and if you are making a hot dish like soba noodles, add the almond butter to the warm noodles to help blend the almond butter.

Asian Dressing: 2 TBL lime juice, 2TBL Tamari, 1 TBL honey or syrup, 1TBL grated ginger, 2 TBL sesame oil, ½ TBL chili garlic sauce. Excellent for any salad of raw thinly chopped vegetables. If tossing over chopped vegetables and warm soba noodles add 1 TB almond butter.

For fish tomorrow we have Halibut for a good price and we have catfish, perfect for the grill or frying pan.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East Coast Halibut
  • Yellowfin tuna
  • Catfish, farm raised
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • wild sardines
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Wellfleet oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

To Valhalla

Hi Folks-

A surprisingly sunny weekend. Peter and I traveled more than usual.

My brother-in-law Mark Feldman passed away last fall. He is missed in so many ways but this weekend Peter and I had the honor of attending his viking send off. Mark and my sister Maggie were/are very involved in Norseland, a viking re-enactment group except it’s more like they live it than re-enact it. The tents are authentic, the households are set up, every one is in period garb (me, Peter and Chelsea too). You bring your period feast gear with you to the feast and you bring your (raucous, loud and earnest) love to the ceremony. His fellow vikings built him a boat, carved him a dragon’s head, painted a sail, serenaded him with a flute and their voices and toasted him with Irish Whiskey. I think he would have liked it 🙂

We then sauntered off to Lake Dunmore to hang with Peter’s brother Tony, his girl Cheryl and cousin Ted. Fun too. At the beginning of the weekend I threw some swordfish steaks in with fresh thyme and olive oil and packed them in ice. They traveled well and when folks seemed a bit stumped about the rest of the meal that turned out alright too. Sandwich and snack material morphed into a salad. Make the best salad you can think of and leave out the greens, toss in a good dressing and there you have it.

So we are tanner and more relaxed, very happy on our “diet”, (give me three more weeks and I don’t think we will refer to it that way anymore).

Ready to jump in and very ready for the wine tasting, still room, details here Wine tasting.

Great fish tomorrow!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • 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 Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

Chelsea takes her dad to Beantown

Hi Folks-

Chelsea and I went to a Red Sox game last Friday, Chelsea’s spectacular early Father’s Day gift. We got to town around three, Chels drove, and checked in to the Courtyard Marriot, Chelsea’s place to stay when she goes to Boston on business. We took an uber from the hotel to the Island Creek Oyster Bar, where we had early reservations for dinner before the game.

The meal was fabulous; we started by informing our server that we were in no hurry, and then ordered a fried oyster slider for starters, a lobster dish with noodles made from lobster roe, and a large order of fried full belly clams. Before we even finished the slider we realized we wanted another, ordered that and then proceeded to eat our lobster and the clams. The food was great and the restaurant was a ten minute walk from Fenway, which we made in plenty of time to see the first pitch.

We had seats in the bleachers behind home plate, lovely seats, and we had the best time together, rooting for the Sox, drinking beer and eating hot dogs. It got a little raucous in the bleachers, which was what we were after – who wants to be polite at a baseball game? The Sox won in a come from behind victory, and Chels texted uber to get a ride back to the hotel and its neighborhood bar called the Tam. We closed the Tam, doing beers, shots of tequila and Fireballs. A bartender Chels knows kiddingly said to her that he was going to give her the business about being out on the town with her father before he thought, “maybe the guy is her father.” Good call. The drive back to Vermont was not quite as boisterous as the trip down. Oh well.

George’s new invention at the store is cheese balls, available in our prepared food cooler. These are a throwback to the ubiquitous cheese balls of the 1950s cocktail party, with a few new twists. They feature smoked gouda cheese, crushed walnuts, and are not red and orange colored. Try one, you’ll love it.

Our featured fish tomorrow is Red Snapper, a wild warm water fish that is terrific off the grill.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Red Snapper
  • 2+ Yellowfin tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • Bluefish
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Nautilus Island oysters, Maine

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net