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

.

Wine, halibut, oysters and see ya later!

Hi Folks-

And we are off! Peter completed his last day today and mine is tomorrow! We love our store, our staff, our customers, the whole nine yards but some times you just got to go. It has been a good long haul since we had a vacation and we are both very ready. Our staff is so solid we are completely confident that you will be taken very good care of!

It actually works for the store too. Instead of being caught up in the very busy every day things we don’t speak about about the store unless we are inspired, reminding of us the fun that we do have at work. We are having three delightful nights in Portland ME and the rest of it is an indulgent stay-cation. I cleaned like a demon this morning so that our stay-cation will be fun oriented instead of chore oriented. I might drop off all my laundry tomorrow :-)!

We have fabulous new bread from a bakery in Burlington, we are selling it on the bread shelf and using it for sandwiches, give it a try! We have sushi coming on May 1st and you’ll hear more about that. The wine specials are up and the two right hand rows of wine are filled with amazing deals on wines that I am clearing out.

Check out the halibut tomorrow and tons of delicious salmon as well. New oyster tomorrow too, extra large!

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
  • Halibut
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Mussels
  • Norumbego oyster, ME

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

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

.

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