Wine!

Hi Folks-

Who needs spring, let’s just do summer for a day or two!

So mea culpa, I have not planned for any of the upcoming holidays…no passover…no easter. Now on a personal level I think we can all forgive me but the fact of the matter is we own a rather nice little grocery store and I should have had some fun things going on. We have all of our delightful regular things going on but nothing to really mark the occasions.

So we are having a wine sale! I have picked out three great wines and marked them down a ton, they should be perfect for whatever your holiday meal is. Descriptions and prices below. Also, I need to create a little room on my wine shelves so the other part of the rack is going to be filled with random bottles for sale. While they are quite tasty (we don’t really have wine I don’t like at the store) they haven’t been selling as well as they should and so I’m putting some deep discounts on them. Enjoy!!

Villa Wolf Pinot Noir Rose.

Marked down from $15.69 to $12.69

The Villa Wolf Pinot Noir Rosé is a true rosé, made with a brief maceration before pressing to extract color. It is light and refreshing, with deliciously bright berry and fruit flavors and a clean, zippy finish. It’s perfect for holiday meals, especially when ham is involved.

Mondeco. Doa WHITE Portugal.

Marked down from $15.69 to $10.49

Beautiful yellow citrus color. Attractive and fresh. Aromatic intensity with white and tropical fruit and mineral components. Well balanced, fresh, dry and persistent. The intensity of its flavor dominated by lemons and fresh fruit. Great with cheese courses, fish and lighter entrees

Sokol Blosser. Evolution Red

$18.79 marked down to $15.69

A delicious, lively wine packed with succulent dark berry fruit. Despite its easy-drinking appeal, this is a wine with a lot to say and a big personality. Bramble fruit, black plums, clove, sweet spices, vanilla cream are some of the flavors I picked out. Smooth, gentle tannins, I have definitely learned to appreciate a wine with lighter tannins on occasion and especially as the weather lightens.

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

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Must dos in Portland

Hi Folks-

Quick post tonight, we’ve things to do and places to go :-)!

We are taking a vacation from April 15th through April 24th and you will be entertained by guest post writers (…hmmm pest ghost writers?).

We are headed to Portland Maine for a bit and quite excited. If there is any must see thing in your opinion in Portland, let us know. You have all next week to tell us!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East Coast 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
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Lemon coconut cake!!

Hi Folks-

So it snowed and that was a bummer. I vowed to go inside and stay there until Sunday. My dad needed a ride to the airport so I did go out and by Saturday afternoon the storm was waning.

My plan had been to cook, shocker. And to cook something that spoke of spring to me. Lemon Coconut Cake, sounds like spring doesn’t it? I’m a good cook and an adequate baker but cakes have always seemed like the far reaches to me. I’ve been trying them and they’ve come out well, maybe a bit lopsided or sunk in the middle but generally tasty. So I wanted an indoor weekend, cooking a cake that just screamed spring, that came out fabulously…you know.

So I tried. I first looked at a NY Times recipe and while it looked lovely half the reviews stated that it was dry. Nope, not working that hard for dry cake which is a real issue with cakes.

I found a great recipe on a site called Sally’s baking addiction this is a fabulous recipe for lemon coconut cake. You can choose to make it or not (it would totally win as a Easter/Passover dessert). So being the somewhat single minded individual that I am, here are all the cool things I learned while making this cake:

If you want to use salted butter, skip the salt in most baking recipes.

For cake flour:

1 cup stirred and scooped all purpose flour, 2 TBL of flour removed and replaced with 2 TBL cornstarch.

For buttermilk:

2 tsp lemon juice, fill to ½ cup measure with whole milk, let sit for 5 minutes

To make unsweetened coconut into sweetened:

for one cup of coconut make a simple syrup of 4 TBL water 4 TBL sugar brought to a boil til sugar is dissolved, add the coconut take off the heat and let it absorb all the liquid (5 to 10 minutes), spread on a pan to dry(I actually toasted in the oven for a few).

And the best thing is how incredibly simple lemon curd is, which can be used on strawberry pancakes, in blueberry pound cake, on a cheese board, really just straight up is pretty tasty!(this was from the NY times).

Lemon Curd

  • 1cup sugar

  • 3 tablespoons flour

  • 1 tablespoon cornstarch

  • 2 tablespoons lemon zest

  • ½ cup lemon juice (from about 3 lemons)

  • 3 eggs

  • 4 tablespoons unsalted butter (1/2 stick), at room temperature

To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.) And frozen and saved for later.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • 2+ Yellowfin Tuna

  • 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

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Spring and goat

 

Hi Folks-

So here we are luxuriating in spring and winter is hard on it’s tail with nine inches of snow expected tomorrow. No words. No more words at all.

Peter and I were trying to get our summer organized … what work needed to be done, which parties need to be thrown, special projects, etc. Peter was very enthusiastic about roasting a whole goat this year and I am definitely interested. I do think perhaps we should try the goat meat that we have for sale in the freezer first. Can you imagine cooking a whole animal and not really liking the taste of it? Bummer dude. So we will be experimenting with goat and you can too if you want. We have started to carry Vermont Chevon, yep, goat meat. It actually makes sense with VT’s blossoming goat cheese market that an ancillary market for the meat needs to be developed. So hey, give me your best goat meat recipe, I’m down.

The case is full of great tasty prepared foods (pesto, walnut and cranberry salad, spicy tuna and swordfish salad, salmon cakes, shrimp scampi and a bunch more) so if you don’t feel like cooking, we have you covered. If you do feel like cooking the fish (EAST COAST HALIBUT TOMORROW, $25.00 A POUND), meat and produce are all looking great. Maybe make risotto and seared scallops. My favorite way to cook scallops is to heat a high temp oil like veg or canola, salt and pepper the scallop, sear them (when they release from the pan it’s time to flip them, about four minutes per side) and take them out of the pan. Add a tiny bit of butter to the pan and chopped shallots, saute for a minute and add ¼ of white wine, cook down to a tablespoon, whisk in two tablespoons of butter and pour over the scallops. Delish!

My granddaughter and I share a love of Shrimp (and so does papa) so we are going to have shrimp in as many ways I can think of tomorrow!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 2+ Yellowfin tuna
  • HALIBUT!!
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • PEI (Prince Edward Island) Mussels
  • 10/20 Dry Scallops
  • Blue Point oysters, Long island

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Slow cookers, eggs and art

Hi Folks-

 

Very sincere March weather out there. I inadvertently sent Sophia to school today when there was a two hour delay. She came back in about five minutes (we live very close) and said “Grandma there is nobody there!” Whoops, we couldn’t figure out why there was a delay until we headed out later and the sidewalks were definitely still glazed with a bit of ice.

 

This weather has called my slow cooker right back to the front of my mind. Here’s a link that I refer to all the time by the Huffington Post.52 slow cooker recipes! The photos up top are the slow cooker ramen bowl recipe from that site and the simple beef ragu we did last Friday which was very good. I can almost always find something that sounds good and I have yet to make them all.  I think my next one is going to be the coconut curry chicken.

 

We have started to carry more local eggs (although all of our eggs are from Vermont) some from Butterfield Beef and Berry Farm in East Calais and some from Tangletown Farm in West Glover. While pricier than the Maple Meadow eggs I can say that there is a difference and the eggs are fabulous! Check out Tangletown Farm .

 

Our next Art Walk is coming up and I am looking for one or two artists to hang in the store for this. We have several nice areas to hang work and I keep the work up until the next Art Walk. If you know someone who might be interested or are interested yourself please feel free to respond to this email address and I’ll get in touch. I need to have decided by (and have some digital information by April 8th).

 

The fish tomorrow:

  • Dayboat Haddock
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • 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

Keeping one’s sense of humor

Hi Folks-

Someone told me that the average temperature so far this March is colder than the temperature of either January or February this winter. Are there any doubters? I’ve been telling people all month that they just have to keep their sense of humor when it came to dealing with the weather but I lost my own sense of humor this morning at 5:30 a.m. when I got up to open the store and it was 4 degrees. Oh well, I’ll just have to regain my sense of humor.

Tomorrow is my day off and I want to enjoy the warmer, albeit rainy day. I’ll probably start by making breakfast and enjoying my new Harry Bosch novel for a while. Early afternoon I’m going to Northfield and hunt up Scott Kerner’s new bar. I don’t know the name of it but I’m sure with the locals’ help I can find it. It will be interesting to compare it with Three Penny, which Scott created with two partners. The new place is his own design. Then I’ll pick Sharon up from her shift at the market and we’ll go out for a drink, maybe go to hear Mark Legrand at Sweet Melissa’s. I think he starts singing around 5. After that, all bets are off.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 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
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Blue Cheese and Oyster Pie Oh my!

 

Hi Folks-

Happy first day of Spring! Vermont is actually doing a credible impression of spring today and I for one am enjoying it. Realizing all the while that we will undoubtedly have more snow, ice and muck before we are done with this winter.

Peter put the recipe for green sauce in one of these missives recently (you can see it here Green sauce recipe ). In thinking back on what I’ve been cooking recently I realized I used the sauce four separate times so it is well worth adding to your cooking repertoire. I made it for fish; used it in an omelet; chopped fresh tomatoes and cooked them down a bit and added a TBL or two of green sauce and served rice and chicken; I made a light olive oil and butter mix and tossed in the green sauce and served over caramelized walnut, blue cheese and apricot raviolis.

I often can’t get too worked up about cooking on Friday evening but I have been trying to step up my game. We have one customer who comes in regularly, including Fridays and for him the act of cooking and chatting and having a glass of wine is the perfect way to unwind at the end of the week. I took a page from his notebook and picked something new and interesting and a wee bit challenging to make on this past Friday, Blue Cheese and Oyster pie. Now you will have one of three reactions, you will go “Oh Blech” because you don’t care for blue cheese or oysters, you will go “ooh that sounds delicious” because you love both those things or you will go “huh, is that even a thing?” because it sounds so peculiar. I love both those things and so does Peter. It was really quite good if a bit fussy to put together (Peter thought so, I didn’t think it was so bad). Here’s the link and give it a whirl Blue Cheese and Oyster pie

This Friday I’ll be firing up the slow cooker before I leave at six am and we will be dining on Beef ragu over a marscapone polenta. A bit simpler but hopefully just as delicious.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Monk Fish

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

  • Wiley Point 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

.

Snow and Tandori Chicken

Hi Folks-

Well it’s hard to be chipper about 12 to 18 inches of snow…I’m trying. So good things about snow, even in March, it is an addition to the water table…oh crap forget it. I’m done but apparently winter is not.

We don’t get snow days at the market. One of the things about being a market is that you should be open every minute that you say you are going to be and we are very good at that. The best is when the coop closes due to weather or maybe shaw’s and we can really feel like the tough guys, and we get their business :-). So we will be there, it will be warm, it will smell delicious and we will have everything you need for a snow day. See you tomorrow!

Peter and I are plotting an April vacation, a week away from the store with a couple of two day trips elsewhere. This is necessary because, see above, no snow days. We are thinking Portland Maine which we have enjoyed. Always interested in other people’s short trips ideas, so send them along.

I made an easy fun dish last night. We had chicken legs from our freezer and I just had to try something new. This time of year my palate is eagerly awaiting the new season and desperate for new flavors. Mock Tandori Chicken from Mark Bittman fit the bill. Basically a mixture of spices, ginger, garlic and onions sauteed briefly mixed with yogurt and then slathered over chicken that bakes at 300 for 1.5 hours, pull it out of the oven, turn on the broiler and crisp those babies up, very good. Accompanying rice made to Sophia’s specs: White rice, salt and pepper, a little butter, chopped cilantro and a quick hit of lemon juice.

Peter has some great fish coming in including whole Bronzino, 1.5 to 2 pounds each, very fun and hey remember you can always cook them in your fireplace if you lose power (maybe scope out cooking in the fireplace tonight, before you lose power 🙂

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Bronzino

  • 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

.

Around and around

Hi Folks-

Well now that Sharon has stopped chasing me around the kitchen table I have a moment to write to you. There’s a recipe I want to share that Sharon discovered years ago and represents one fairly easy answer to the question, “Now that I’ve bought fish, what do I do with it?”

In her recipe book Sharon calls this “Green Sauce,” and that’s what it is, a simple, refreshing green sauce to accompany any white fish you might have, including Cod, Haddock, Sole, or the Hake we have coming in as a special tomorrow. All you need is a

– small onion, medium chopped

– 2 cloves garlic, chopped

– 1 good sized bunch of parsley, destemmed and chopped

– 2 Tbsp capers, roughly chopped

– 1/3 cup olive oil, (possibly more as needed)

– small pinch of red pepper flakes

– one squirt of lemon juice, salt and pepper to taste

You put everything into a food processor and process in bursts, adding olive oil, stirring as needed – don’t over blend

The sauce is served at room temperature and really does answer any question of what to do with fish.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • dayboat Hake, (fresh as can be, an alternative to cod)
  • Dayboat yellow tail sole
  • Grade 2 Yellowfin Tuna
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • PEI Mussels
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Irish Point oysters, PEI

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Town Meeting turn around

Hi Folks-

Happy chilly Monday! We are wrapping up the slow week of school vacation (always a slow time for us, people take off). Elaine Manghi at Manghi’s Bakery would always start reassuring me in January “Just wait until town meeting day, it always starts to pick up then.” And I have found that to be true.

Thinking back on growing up in Vermont, I am exceedingly grateful to live in a town where I can simply go vote my opinions instead of participating in an all day meeting. My family would attend the Marshfield town meeting day and my best friend’s family would attend the Plainfield one, so at least I had a choice. It is an important, vibrant part of Vermont’s political scene but my memories as a child were of a room old guys arguing about plowing or culverts for hours. :-). generally good donuts though.

So Montpelierites, go vote, then stop by the market and grab some fresh fish!

In my reading on food this week the New York Times was pushing cooking a trout in the fireplace. So not going to happen. That’s the kind of thing I like to save for winter emergencies without power, adding a certain flair to a dismal event. On that note I’ll probably freeze a couple of trout just in case.

I wasn’t inspired this weekend to try a big long cooking project but by Sunday I was craving a comfy home cooked something. Dug some ground beef out of the freezer, chopped onions and garlic, browned it all up with a little flour, added a 14 oz can of diced fire roasted tomatoes with green chili and a pint of tomato vodka sauce. Mixed all that together, cooked off some penne and scrounged up all of the unused bits of cheese from the week, grated that. Mixed in most of the cheese, saved a little for the top. It was delightful, cleaned out my fridge and made enough so neither one of us has to cook tonight. Triple score as far as I am concerned.

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Monkfish, small filets

  • Bluefish

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Albacore 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

.