lucky guy

Hi Folks-

I’m so lucky to have Sophia for a grand daughter. She danced in the annual recital by the kids in the Contemporary Dance and Fitness Studio last weekend and I had the most fun watching her. She took two classes this year, Jazz and Hip Hop, and each class performed a song. Sophia was so into each moment she was out there on the stage and she knocked em dead. She had a big smile throughout and she was so good and so clearly a performer, as well as a dancer.

It was cool for her Papa to get to see it.

We’re four days into the actual diet and feeling pretty good. I feel skinnier on the inside any way.

The store is good, Sharon really has a lot of things that are pretty new so even I haven’t had a chance to try everything. She made some Indian food from some products at the store which I hadn’t tried and it was fantastic. The fish is good as always.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Soft Shelled Crabs
  • 2+ Yellowfin 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

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

No candy, no bread, no cheese

Hi Folks-

So it’s a little embarrassing to admit that Sharon and I are beginning the “Clean” Diet for the third time today. Each of the last two times we had great results, changing our diets completely, losing lots of weight, noticing other health benefits and so on. The rewards were substantial each time we went on the diet. The problem, as we see it is that we each over time have gained back every pound we lost. And it was easy, no thought required. What we need is a plan for transitioning off the diet. From a world with No coffee, no sugar, no bread, no potatoes, no beef or pork, no dairy whatsoever, no alcohol – we simply have to bring some of the forbidden foods back into our diets – in a reasonable manner.

So that’s the challenge in a nutshell. Saying No for three and a half weeks and then learning how to say yes in a reasonable way. Tonight we’re having Shepherds Pie, with ground lamb and mashed cauliflower instead of potatoes and corn. We’ll try not to whine much over the next few weeks.

Unfortunately, we were unable to get soft shell crabs for tomorrow but they may be available on Friday. Vermont Sushi Factory has added shrimp sushi rolls to their offerings and these are killer.

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Whole Sardines

  • Yellowfin Tuna

  • 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

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Paprika fish, Indian food and good things to come

Hi Folks-

Holy hotness Batman! Summer in a day. In honor of it we are cooking (at home, sorry) cold poached salmon with curried mayonnaise and a chilled cucumber soup from Melissa Clark Chilled cucumber soup with avocado toast and yes we are doing the toast too! I added more anchovy, a splash of cream and a drop or two of lemon juice to my soup, just so you know. 🙂

Here is an incredibly easy, very satisfying (to quote Peter “Why don’t we eat this all the time?”) recipe.

Slice up one medium onion, saute in two tablespoons of butter and about three tablespoons of top notch, sweet smokey paprika. Saute until the onions soften, add one pound of cod cubed in big one inch squares. Stir around for several minutes. Add two 14 oz cans of organic fire roasted tomatoes (yes, we definitely sell all this). Add another tablespoon of paprika, ½ a tbl of butter and a hefty addition of salt and pepper. Let simmer for about ten minutes. Serve over white rice.

The next night serve the left overs on a plate with chicken or veg in the korma simmer sauce we sell, the palak paneer spinach side dish, new rice and a quick raita (8 oz drained plain greek yogurt, a grated cucumber, a splash of honey and a little cayenne). What you’ll have is a beautiful meal with a smokey Spanish fish in tomato, a golden korma with veg or chicken, a dark green spinach with cheese and a cooling dab of white sauce and rice.

The win here is that the first dish was simple and the next night was even easier (two dishes just went right in the microwave). It was all delicious, none of it was boring, we sell it all at the store, it passed the suspicious of Indian food test and it was freaking beautiful.

Honestly we are going on the Clean diet as of Monday, yours truly will be orchestrating. I am trying to get creative and also eat things I might not get for a bit. Creativity is important during this clean thing.

I am going to make a huge confession here, we have fish coming in tomorrow of course, but I called each of our purveyors and said “send me what you sent last week.” I am happy to report that this was because we were that busy and (not quite as happy but life happens) quite short handed.

Fish arriving for sure tomorrow 🙂 :

  • Alaskan Cod, flash frozen at sea
  • 2+ Yellowfin tuna
  • Jumbo soft shelled crabs
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Swordfish
  • Icelandic Arctic Char
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Snow Island oysters (I did order these)
  • possibly some other treats

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Parking, po’Boys and A Wine Tasting!!

Hi Folks-

Happy belated Mother’s Day! I had a lovely one thanks to family and it left me energized for the week. Which is good because George is on vacation and I am filling in for him on the am deli Monday and Tuesday.

Quick note on Parking…There are a bunch of signs saying no parking on School Street but is only after 6:30 pm so please feel free to park during the day!

Lots of fun stuff today. Big news. We are doing a Summer Wine Tasting! Mark the date, Saturday June 24th at a private home in Montpelier from 3 to 7. These are wonderful events, with 30 wines to taste, tons of fabulous food and a deep 12% discount on wines ordered that day. Tickets are $25.00 a person and this is a very fun thing to go to with a friend. Tickets will be available at the Market on Friday May 19th.

Soft shells are here again and while you can’t beat just frying them in butter here’s Mark Bittman’s soft shells with pasta which I love. You can also do a nice po’boy with them. I had friends over and did “on the fly” shrimp po’boys on Saturday. Defrosted the Shrimp, mixed ½ cup of flour with a ¼ cup cornstarch, two egg yolks, a hint of baking powder and a little cold water to thin it. Dunk the shrimp and then fry in at least 2 inches of oil. Grilled a roll, made a remoulade ish kind of thing out of mayo, pickles, capers and sirracha. Delish.

New cookies at the store. Peter and I are going on a much needed reboot to our eating system, which we will commence next week (Clean anyone?). Until then, however, the chocolate hazelnut biscotti are completely fair game, so delicious!

No Haddock coming in tomorrow, cost was prohibitive

Fish tomorrow:

  • Jumbo Soft Shell Crabs

  • Hake

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • 2+ Tuna

  • Trout

  • 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

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freaky thursday

Hi Folks-

So Sharon and I are having wine on our upstairs porch and watching three kids down below us play soccer. It’s a girl who’s around 10 with her older brother, I’m guessing, and a friend of his who are about 13. They go up and down the field and the girl is good, kicking it in from 2/3 of the field away, and kicking hard shots on the goalie.

It’s fun.

The fish for tomorrow is as follows.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Cajun Catfish
  • Yellowfin tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • Soft Shelled Crabs
  • 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

Spring has sprung??

Hi Folks-

Wow, super brisk spring day…daffodils are so hardy! Brought home the last of the Halibut for dinner tonight and I’m psyched, it is usually sold out and I hardly ever get some.

Also made a lovely pasta with fiddle heads and oyster mushrooms from 1000 Stone Farm. We also have new mushrooms from Peaceful Harvest in Worcester, Lions’ Mane and Shiitake mushrooms, both delicious, give them a try.

In my continuing adventures in baking I made this Rasberry Cream Cheese Coffee Cake. Followed the recipe and except for needing to cook it about twice as long as recommended it was spot on. Peter and I had a piece or two but then we gave away the rest :-)!!

One more new employee, Jeanne Fish! Very fun and you’ll see her on Sundays anyway and a couple of other days a week. It’s fun to have to mix it up with some new folks although I am continually daunted by the sheer number of people who have never heard of us!!

Fish tomorrow:

  • Jumbo Soft Shell Crabs

  • 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

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

.

Hugs all around

Hi Folks-

Seems like it’s been a busy week at the market. Sharon’s back full time after conquering pneumonia. Sushi sales are booming with the addition to our store of Vermont Sushi Company’s rolls. We also have two new employees, one of whom is Hannah Dwire, daughter of the store’s former owner, Matt. Hannah is a high school student and the Uncommon Market represents her first real job. She’ll be washing dishes for the most part and Sharon and I are really excited about her enthusiasm. Greg Sallerson is the other new employee, who will be working in the deli. He too seems happy to be at the store, very enthusiastic. At the end of his first training shift yesterday he asked Sharon for a brief hug, the day had gone so well.

Sue Stukey hung her paintings yesterday for Art Walk and they are beautiful. They really feel good in the store, very peaceful. Sue’s husband, Art, helped with the hanging and it was incredibly great to see him. You all should stop by this Friday, for Art Walk, when Sue will be available at the store to welcome viewers from 4 to 7p.m. It’s too bad we can’t serve wine, but maybe next time we’ll combine Art Walk with one of Sharon’s patented wine tasting events.

Let’s see, Sharon just walked in after working the deli tonight and reminded me that we brought in another new product line today that we’re excited about, Lion Mane Mushrooms, a company in Worcester that cultivates wild strains of mushrooms, very cool. Last but not least in terms of store news is the great selection of fish we have coming in tomorrow. The season’s first Soft Shell Crabs are arriving and we bought plenty of them. We’ll also be having Halibut, which has been especially good the past few weeks. We’ll aso be having our standard fare, sea scallops, swordfish, salmon, arctic char and more.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East coast Halibut
  • 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
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Sushi and Speechless

 

Hi Folks-

Happy Spring and yes that’s what all that gray weather officially is, happens every year. And Happy May Day and all that entails!

So in news at the market, we have awesome new sushi! Vermont Sushi Factory from Hardwick, VT is bringing us fresh sushi EVERY DAY! There is a baby portabella with goat cheese roll, a vegan option, a tofu roll and an organic salmon roll. So if you aren’t feeling the sandwich thing you can grab some sushi instead. It’s one of my favorite meals, especially as the weather turns warmer. Here’s a link to their Facebook page if you do that sort of thing Vermont Sushi Factory. Give ’em a like to help get things rolling!

We are doing a little hiring at the Market which, if you are a regular reader, you know we do periodically. For the most part applicants have been decent but I had one today that left me just about speechless, literally. Before I could get much out about the job this person was explaining to me how it would take him about ten minutes to get the whole thing done perfectly. I made several attempts to explain what we were looking for but got cut off each time. I finally just shut up and let him go on, thinking “oh well, your interview, you do you.” I managed to get about one more sentence out, went to wrap up the interview and asked the standard “do you have any questions?” His question…”So are you leaning towards giving me this job?” Diplomatic pause “We have a lot of applicants left to interview, I couldn’t say.” Oi Vey, let’s hope tomorrow is better, thank god I do have more applicants!

No Soft shells yet but we are on the look out and will get them as soon as we can, also trying for a little shad roe but have only been able to get it once so far this year.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Trout

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Yellowfin Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

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

.

Halibut and piccata

Hi Folks-

Peter has been the star of our household this week! I’ll be making an abbreviated appearance tomorrow but for the most part it has been all Peter all the time! Thanks honey and thanks to the market staff!

While we were in Portland we, unsurprisingly, ate in nice restaurants. What perhaps was surprising was that we ordered chicken twice. We are both adventurous eaters and we tend to plot our combined meals carefully so that we can try as many things as possible. After a meal that included rabbit rillettes (a pate sort of thing) topped with pickled spruce tips that frankly didn’t work that well I was ready to reel it in a little. Chicken is chicken but I forget just how absolutely fabulous it can be if it is a) great quality and b) prepared well. The Turnspit Roasted Organic Maine Half Chicken with Charred cornbread rusk and toasted black cumin sweet butter at Fore Street was probably the best chicken I have ever had.

I don’t have the recipe for that but it did rejuvenate my interest in chicken and last night I made piccata which is a simple, delicious dish that I forget about all the time. Ready in minutes, which is also a plus. Here is a heavily modified version of a NYT piccata recipe that I made.

Chicken Piccata

INGREDIENTS

  • Salt and pepper to taste

  • 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

  • Juice of 1 large lemon

  • Freshly ground pepper

  • 2 to 3 tablespoons all-purpose flour or corn starch (I like that better, crispier)

  • 2 tablespoons canola oil, possibly more if needed

  • ¼ cup dry white wine

  • 3 tablespoon butter, softened

  • 2 tablespoon capers, rinsed and coarsely chopped

  • 1 tablespoon chopped flat-leaf parsley

  1. Cut each chicken breast into 2 equal pieces (if they are – 12 ounces or more, cut them into 3 pieces). Place a sheet of plastic wrap on your work surface. Place a piece of chicken in the middle of plastic sheet and cover the chicken with another layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer (I have found that an empty wine bottle works beautifully as well as the heavy Joe’s Tea bottles) until about 1/4 inch thick. Don’t pound too hard or you’ll tear the meat. Gentle repetition works great. If you tear it, no worries, use it anyway. Repeat with the remaining chicken breast pieces.

  2. Season pounded chicken breasts with salt and pepper on both sides. Dredge lightly in the flour and tap the breasts to remove excess. I found it’s just as easy to sprinkle the flour or cornstarch directly on and then just shake off. I really do prefer cornstarch. I started using it so that people on GF diets could partake but it is crispier and very light.

  3. Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 2 minutes, or until bottom is browned in spots. When you can pull it up gently without tearing it’s time to flip it. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Add additional oil to the pan if necessary. Repeat with rest of chicken, if any.

  4. If there is more than a tablespoon of fat in the pan, pour some of it off. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 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
  • Snow Island oysters, ME

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

COming home

Hi Folks-

And a marvelous time was had by all. Peter and I had a great time in Portland, ate at some fabulous places (top pick Back Bay Grill followed closely by Fore Street) and a wonderful tour of the Victoria Mansion in Portland.

It was fun to read the post written by other people. Thanks Dad and Maggie. And thanks to the Uncommon Market Staff for making our time away work.

Peter says the store looks great, I unfortunately came down with pneumonia the day we got back, went to the doctor’s the next day and essentially been in bed since then. Rotten end to a very fun vacation!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Trout

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

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

.