Holiday offering 2019

Uncommon Market

223-7051

Special Order items for the Holidays
Pricing is subject to change
Order early to guarantee the holiday meal of your choice.

BEEF

Standing Rib Roast, the favorite roast last year at the store, USDA choice grade rib-eye, left on the ribs which makes it more flavorful and is self basting. $12.99 a pound Pre-order by Thursday, December 19th, earlier if possible.

Boneless Rib eye roast, the same USDA choice beef, easier to carve. $16.99 a pound. Pre-order by Thursday, December 19th, earlier if possible.

Tenderloin tied roast, USDA choice tenderloin, carefully trimmed and then tied to create an even roasting, melt-in-your mouth beef roast. $21.99 a pound. Pre-order by Thursday, December 19th, earlier if possible.

 

PORK

Uncommon Market Stuffed Pork Roast, uncooked but ready to roast. We prepare a pork loin stuffed with a choice of two stuffings:

  • blue cheese, spinach and dried cranberries or
  • apricots, pine nuts and gruyere.

Note – roasts can be ordered from 3 to 10 lbs. Pre-order by Thursday, December 20th, earlier if possible. $12.99 a pound

HAMS

Whole Mackenzie ham, Black Forest or Maple glazed, boneless, #12 average, $7.69 a pound, order by Thursday 12/19 .

 

North Country Bistro, boneless, #10 pound average, $13.39 a pound

North Country ½ Spiral Ham, (will arrive fully cooked, can be served either hot or cold and is always bone in), 10 pound average, $9.39 a pound.

Both North Country ham types should be ordered by 12/19 earlier the better

LAMB

Pre- Order by December 18, earlier if possible

Australian Leg of lamb Boneless, Trimmed tied and ready for the oven, frozen 9 pound average, $15.99 a pound

 

POULTRY

 

We will have frozen Stonewood Turkeys for sure and we are checking on the availability of fresh.

 

Goose, 12 pound average weight, $11.19 a pound, order by 12/18

 

Capon, Free Range, (neutered rooster, who, having lost most of his aggression, fattens up quite nicely and has a higher fat content than your average roasting hen) . 7 to 9 pounds avg. Frozen $9.59 per pound. Order by 12/18

Moulard Duck – 8 lbs average, rich flavor, less fat, $7.75 a pound. Order by 12/16

Pheasant  – 3 pound average, Frozen, $11.59 a pound. Order by 12/15

Quail, ½ to ¾ of a pound a piece, also from Cavendish Game Birds in VT. Fresh, Packaged with 6/5 ounce quails and priced at $10.29 per quail.  Order by 12/19

SEAFOOD

Last Order Date for Seafood Saturday 12/21

Please order early if you can!

While not listed here we have a wide array of fish available and ordering ahead makes sure it will be there when you want it (sword, tuna, sole, cod, haddock, char, trout and plenty more)

Sides of Scottish Salmon, really nice presentation when you cook the whole side. We are sourcing from two different purveyors; One averages 2.5 to 4 pounds per side, the other averages 4 to 7 pounds. $16.89 a pound

Whole fish available: (this is what was available on Dec 1st, may vary)

  • 1 -2# Red Snapper, $10.99 to $12.59 per pound
  • 1 – 1.5# Black bass, $9.19 to 12.59 per pound
  • 5 – 10# Grouper $14.89 to $16.69 a pound
  • 5 – 10# Red Snapper, $13.29 to $15.29 a pound

 

Whole sides of Sprucepoint Smoked salmon, 2.5# $53.39, great party item! (ask us about our pumpernickel baguettesJ)

Alaskan King Crab Legs, a Christmas delicacy.

16- 20 split legs (makes them much easier to eat!) per 10#, $38.59 per pound

 

Fresh Maine Crab meat, 8oz container, all leg $20.49

U10 Dry Scallops, These are truly special occasion scallops. Uniformly 10 per pound.  Current Market price $29.99 a pound, 1 pound minimum order. Price subject to change

10/20 Dry Scallops – Lovely large scallops, current market price $21.00 a pound

Lobster, Live, all sizes, market price (our best guess-timate per pound for each size range:   $16.49 for 1 to 1.24 pound per pound, $17,29 for 1.5 pound per pound and 19.89 for 2 pounders, per pound)

Lobster Tails, A perfectly delicious treat, 4- 5 oz lobster tails, frozen, current market price $42.99 a box (4 tails). Latest order date is 12/16, please order earlier if possible.

Frozen lobster meat.

2 pound bag, claw and knuckle meat $87.29 per bag.

Nancy, Peter’s Mom, had a lovely, easy Christmas dinner. Sauteed lobster meat, served in grilled hot dog buns, as many as you like, it’s pretty hard to beat.

 

Peeled and de-veined shrimp

16/20 (16 to 20 a pound), good for scampi or cooking or shrimp cocktail. $27.50 per bag and come in a 2 pound bag.

8/12 Shrimp, 8 to 12 per pound, for the grand daddy of shrimp cocktail or for stuffing. $52.59 per bag and come in a 2 pound bag.

Oysters

Below is a list of oysters we expect to have available through the Holidays. Some varieties have a minimum order of 25.  Pricing will be available at the market.  Order early for the widest selection.

  • Pemaquid – ME
  • Sweetnecks – MA
  • Wellfleet – MA
  • Malpeque – Prince Edward Island
  • Blue Point – Long Island Sound
  • Old Cove – MA

 

Shucked Oysters,  Half Pints $9.69

First courses and snacks:

Cooked Wild Caught Jumbo Shrimp

Smoked Gouda Dip

Hot artichoke Dip

Smoked Mussels

Smoked Trout,

Smoked Salmon

Uncommon Market Lox, if you want a bunch of this please do order ahead

 

 

From venison to caviar if you can think of it we can price it!

 

A great quick recipe and dreams of ordering….

Hi Folks-

So apparently Christmas is in approximately 16 days and I’m just getting that. Yikes, the holiday offering list is scheduled to come out tomorrow but if you have ordered from us before you have a good sense of the list. Feel free to order away and pricing will be sent via an unscheduled email, tomorrow.

I got just the faintest sense of holiday buzz today for the first time as I priced a 6 to 10 pound whole fish for the 24th. Honestly, it is one of the coolest times of the year at the market. People want the holidays to be fun and so many of our customers are great cooks. You all feel free free to dive into pheasant and quail and capons, racks of lamb, standing rib roasts, tied pork loins…. the best part of any of these holidays has always been the food.

So ya gotta eat, even before the big meals and tonight I’m doing chicken provencal here’s the recipe (Sam Shifton NYTimes).

Also remember if you want scallops, you have to order them, 1# minimum order.

Chicken Provencal

INGREDIENTS

  • 4 chicken legs or 8 bone-in, skin-on chicken thighs

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • ½ to ¾ cup all-purpose flour

  • 3 tablespoons olive oil

  • 2 tablespoons herbes de Provence

  • 1 lemon, quartered

  • 8 to 10 cloves garlic, peeled

  • 4 to 6 medium-size shallots, peeled and halved

  • ⅓ cup dry vermouth ( I used white wine and actually might have used white port if I hadn’t broken the cork)

  • 4 sprigs of thyme, for serving

PREPARATION

  1. Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

  2. Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

  3. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

  4. Serve in the pan or on a warmed platter, garnished with the thyme.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • dover sole

  • 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

Broccoli Cheddar Ale

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

.

The life of a cookbook

Hi Folks-

So ArtWalk is tomorrow and the artist in residence at the store is Mary Thulman, who has hung exhibits at our store several times in the past. Sharon and I have bought four of her paintings and they have pride in place at our home. Her paintings are awesome and hand framed and very reasonably priced. You should see for yourselves and consider buying a painting for yourself or as a holiday gift. Sharon and I don’t make any commission on sales, we just want to spread the art. It’s fun.

Sharon received a very special gift from her dad this week. It was a cookbook once owned by her mom, Cosette Allen, The Betty Crocker Picture Cookbook, published in 1956. Sharon remembers it as her mom’s mainstay cookbook, and it’s obviously been heavily used. Cosette was a wonderful cook, and host, much remembered for her cooking and her hospitality. Judging from the wear and tear to given pages, it looks like the recipe for cream puffs was the most often used, while Ted remembers the often used recipe for oven fried chicken. Sharon was having a bit of a difficult time of it when she received Ted’s gift and it meant a tremendous amount to her to own her mom’s cookbook.

Sharon will have a list of the Christmas offerings ready in a day or two, and will forward that to you as soon as she can.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Lemon Sole
  • 16/20 Wild Gulf Shrimp, fresh
  • Ocean Perch
  • PEI Mussels

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Good things Coming!

Hi Folks-

Well short post tonight. Most of my efforts are going into getting the special holiday ordering sheet ready. My goal is to have it ready for the Thursday email.

The holiday ordering list is a thing of beauty. Tons of possible meals for your holiday enjoyment, pricing, order cut off times, all the things you need to know. If you are interested in something generally, send me an email and I’ll see what I can find. Our all encompassing list will be out by the end of the week.

Peter has brought in Dover Sole this week, Trout and Ocean perch to change things up a little.

Please also remember that scallops are generally available only by special order with a one pound minimum.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Trout

  • Ocean Perch

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Dover sole

  • 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

Broccoli Cheddar Ale

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

.

Happy Thanksgiving!

Hi Folks-

Now if we could just manage the rest of the winter this way, picture perfect snow on a Sunday, followed by 40 degrees on a Monday. Probably not, eh.

Happy Thanksgiving from all of us at the market! We will be closed on Thursday and be opening late on Friday morning 8:00 am instead of 6:30 am, giving us all a chance to sleep our turkey off a bit!

The deli staffed has packed the ready made section with a variety of dips and treats and nibbles that should work well for pre-dinner snacks or entertaining over the weekend.

Friday lunch at the market is going to be excellent. To off set the amount of poultry we will have all eaten we will be having fish tacos as the lunch special. I, for one, can’t wait!

Even with the holiday we will have a selection of fresh fish coming in Friday but we won’t send an email Thursday so just a heads up there.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Flounder

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Beausoleil Oysters, Prince Edward Island

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

Broccoli Cheddar Ale

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Happy

Thanksgiving!

Friday

Fish Tacos

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

Let it snow

Hi Folks-

I sure am glad Sharon talked me into getting a new car, something with all wheel drive so that I can consistently get out of our driveway. I’m now the proud new owner of a Volvo Cross Country SUV, not new but twenty years newer than my old Volvo 240. Now I can hardly wait for some snow to drive in. Did I really say that?

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • 10/20 Dry Sea Scallops
  • Lemon Sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 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

White Bolognese and Black Cars

Hi Folks-

We closed the store on Sunday so that the first step of repairing our floors could take place. Alec Foote did a great job of a really unpleasant job! Nicely done! We hope to have the tiles in soon and floors polished ready to deal with all the layers of muck that winter brings through the store.

Peter has a new car!!! So exciting! New to us, it’s a ….wait for it…black Volvo :-)! Substantially newer than his last love, it’s an SUV that will always get out of the driveway and will be way better in the snow plus it’s got all the fun winter things like heated seats and all wheel drive. With reasonably low mileage, expect to see Peter in that car for years, the man does not enjoy changing vehicles!

On Sunday I came home and wanted Italian, upscale and no red sauce. The answer “White Bolognese Sauce” an Amanda Hesser recipe from the New York Times that I really love. Also everybody who eats it really loves it too so that’s gratifying. With minimal amounts of chopping it takes about an hour maybe a little longer, mostly in the “letting it cook” phases. Here’s the recipe.

Amanda Hesser’s White Bolognese Sauce

  • Extra virgin olive oil

  • ½ sweet onion, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 1 stalk celery, finely chopped

  • Sea salt

  • Freshly ground black pepper

  • 1 pound mild Italian pork sausage meat, removed from casings

  • 1 pound ground beef (not lean)

  • 1 ½ cups dry Italian white wine

  • 1 cube beef bouillon dissolved in 2 cups simmering water (I used “better than bouillon” and the recommended 2tsp for 2 cups)

  • 1 ½ ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water 0r 8 oz chopped fresh mushrooms

  • cup heavy cream

  • 1 pound rigatoni, any sauce holding does nicely

  • ¾ cup freshly grated Parmigiano-Reggiano cheese

PREPARATION

  1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.

  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid. Or if you are using fresh mushrooms chopped fine add them at this point and let the liquid from the mushroom evaporate.

  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes (use a little of that beef stock if it got dry). Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

  4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Lemon sole

  • 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

Broccoli Cheddar Ale

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

Sharon’s Birthday

Hi Folks-

Well Sharon was wined and dined and piled high with gifts last night on her birthday. Poor kid had to work all day, opening the store at 5:30, but from the time she got out of work Chelsea and I saw to all her needs and then some. We fed her tenderloin filets with compound butter, fresh spinach from 1000 Stone farm, and garlic mashed potatoes, and served her some of the best wines we have in our stock.

I once again had good luck finding her gifts at Global Gifts. I gave her two new scarves and two pairs of ear rings. She likes both scarves very much and one of the pairs of ear rings, which is a good rate of success for me buying gifts for Sharon.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • Pemaquid and Beausoleil oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Stuffed Squash, Yay!

Hi Folks-

Oooh first snow storm! I’ve embraced Hygee, purchased my candles, turned up the heat and made a lovely stuffed squash for dinner last night.

I hadn’t made stuffed squash before so it was a little bit of an adventure. Cut in half, roasted for an hour at 350. While it was roasting I chopped an onion, a package of mushrooms and a couple of cloves of garlic. Sauteed all of those together. Took two Vt Salumi red wine and garlic sausages out of their casings and cooked them up, breaking into small pieces. When the squash was done I pulled out a scoop or three of squash, leaving a nice healthy border and mixed all of the sauteed ingredients, the loose squash and about a quarter cup of grated cheddar together and re stuffed the squash. Sprinkled a little Parmesan on top and baked for about twenty minutes and it was fabulous. Pretty simple too and a good way to eat some squash!

We bought some squash for the market tomorrow if you want to try it!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Ocean Perch

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Lemon sole

  • 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

Broccoli Cheddar Ale

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

.

A particularly good day

Hi Folks-

I’m still working at the store because of days like today. It started with me driving to work and as I drove I felt as if I had a flat tire on the front left. I pulled into a parking space on Elm. St. and after surveying the tire and seeing it was almost completely flat, Shannon pulled up across the street

and asked me what was going on and I told him and he said he was going to buzz to his house and get his compressor and said he’d have me fixed up in three minutes. He proceeded to inflate my tire to 36 psi in only a little more than the three minutes he had predicted. You have to know Shannon but the whole experience was cool. Shannon is an Irish gentleman of a kind, likes to have fun, is funny and is always hooking me up with good tv shows I can get, and novels. He and I have a similar taste in crime fiction. Anyway, he stopped and helped me out and I appreciated it.

The second cooler than always experience I had today was with my friend Alex, who is the sales guy for Farrels. When he came in , today, I asked him for the name of his pretty newly born son, and he told me what I thought to be the case, that his son’s name was Bruno. Alex is the kind of dad who is all in for his son, and we’ve talked before about kids and how they are. He told me today that Bruno tried to talk, to communicate with his parents, and was frustrated when he wasn’t understood. He so wanted to talk. Also, he wants to walk, although he’s only 4 mos old. When Alex holds him in the upright position he feels like he’s walking, and he likes it. He fights being moved to a more prone position. Anyway, there’s nothing like a father and son and it made me happy.

Please notice that we have only until Sunday night to order turkeys for Thanksgiving. I’m sorry for the short notice. Sharon will be know the pricing tomorrow and will be taking orders. The turkeys are Vermont raised by Stonewood Farms.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Lemon Sole
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net