Uncommon Market News

Hi Folks –

 

So, as you probably already know my mom and Peter are on Vacation for the next ten days… which leaves yours truly in charge of not only the store, but the post as well. So far smooth sailing on the store front, a lot of which I have to thank an excellent staff for. Your awesome guys! They do get a well deserved break on the 5^th and 6^th, seeing as we will be closed both Sunday and Monday for Labor Day. So stock up!

 

As far as the folks go, word from the coast is that they’re having a blast, and even if the hurricane may be zipping by Maine they won’t have to evacuate. They didn’t confirm this, but I’m pretty sure they’re far enough inland to be in the clear. But in all honesty, if anybody would make that experience, a fun, tell all adventure… it would be them. We’ll just see what they have to say when they get back.

 

Just a reminder about the wine tasting coming up on September 25^th, we’re filling up fast so be sure to get your reservations in if your interested. Again, we’re having it at the Inn At Montpelier from three to seven. Also, in the wine department, I wanted to bring to your attention an amazingly good and amazingly inexpensive red we have. The 2 Copas is from Mendoza, Argentina and a blend of 20% Malbec and 80% Tempranillo. For $7.29 it’s unbeatable. Just for the record, my mother has the same opinion of it… I mean you don’t all know me and who knows… I could like cheap red wine as a general practice. I don’t really, at all, I am after all my mothers daughter J Try this one out and I pretty sure you’ll be pleasantly surprised.

 

On to our fish. As you know any water activity stirs things up in one way or another, you just never know how. Well apparently this hurricane; also know as Earl, means a great deal on swordfish. Due to the intensity of “Earl” all of the fishing boats were told to come in regardless of schedule or where they were at on their haul. This has resulted in a lot of fresh swordfish coming into the docks at the same time. Instead of the usual $14.95, we’re having it at $11.95 until the supply runs out and we’re back to normal. Grill on swordfish fans!

 

As they have they’re exciting vacation adventure, I’m trying to create my own adventure at the store. So I’ve done something crazy… ordered a new kind of oyster. That’s just how I roll, excitement around every bend. They’re called Moon Shoals, are from Barnstable, Massachusetts and are quoted as being some of the finest oysters the North Atlantic has to offer. The meat was described as being full, firm and in a highly brined liquor. As an oyster fan I was intrigued. I ordered 25 just to give them a shot, but have 25 of the Malpeques coming as well.

 

Fish arriving Friday is as follows:

l     Swordfish

l     Haddock

l     Dayboat Cod

l     Wild Sockeye Salmon

l     Organic Shetland Salmon

l     Bluefish

l     2+ Tuna Loin

l     Small Silk Red Snapper Filets

l     Ocean Perch

l     Littleneck Clams

l     PEI Mussels

l     16/20 Wild US Caught Shrimp

l     10/20 Dry Scallops

l     Malpeque Oysters

l     Moon Shoal Oysters

 

See you at the Store!

 

The Uncommon Market

“A store worth walking to.”

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

 

Hi Folks-

 

Well as you all know we are headed out day after tomorrow for a much anticipated break. The weather here and in Maine looks like its going to cooperate very nicely and we plan on having a splendid time, details upon return ;-).  First a couple of business-like reminders:  The Uncommon Market is closed Sunday and Monday, September 5^th and 6^th.  Chelsea is your go to gal (she always has been ours anyway), if you need any help, special orders, problem solving and the like.

 

And … drum roll please…The Uncommon Market Wine Tasting is September 25^th from 3 to 7, $15.00 per person, paid in advance, reservations only, at the Inn at Montpelier. We usually take about 45 people, first come first serve.  Chelsea is coming here to the house to write the post on Thursday and Mondays (Tuesday next week because of Labor Day) so she will check wine reservations and confirm with people at that point.  If you haven’t heard back from her by Wednesday the 7^th, please feel free to contact the store and ask for her.

 

We have our usual very cool set up of 28 wines, three distributors, delicious food from the market and 12% off 12 or more bottles of wine.  While we haven’t picked all the wines yet it will be a pretty even blend of reds and whites, leaning towards more full bodied food whites and lighter great food reds.

 

For fish news we are bringing in the Alaskan Cod, frozen at sea, very sustainable and I am happy to say Peter has found us a new, well farmed, sustainable fish, Catfish. We stopped carrying them some time ago because we just couldn’t find anybody willing to tell us about the fish they were farming.  That has changed and this fish has some info with it: no antibiotics, no artificial colorants or foods and fed a fish diet. I’ve always thought the key thing here was the lack of antibiotics.  For one I don’t personally like ingesting them without a specific very good reason, even second hand and secondly it means that fish live in a clean environment with appropriate density, oxygen, etc. In short, they are healthy fish.

 

Wild King Salmon is finally down a bit in price, $14.99 per pound which I think is about three bucks less than last week.  At the end read a great simple fish recipe from one of our customers.  I put out a haddock recipe I thought anyone would like and he responded with this recipe saying that “That recipe may work for those who don’t like fish in the first place, but I’ll put my version against it”  So if you have been trying to slip a little more fish in to the family diet give this a try (we have had it and it is smackdabulous).

 

 The fish tomorrow:

 

·        Haddock, dayboat

·        Amberjack

·        Cod, Alaskan previously frozen

·        Sole, dayboat

·        Swordfish

·        Domestic 2+ Tuna

·        Organic Shetland Salmon

·        Bluefish

·        Wild King Salmon

·        Glidden Point Oysters, ME

·        PEI Mussels

·        10/20  Dry Scallops

·        Large US wild caught white shrimp

 

 

Day of the Week	Lunch Special	Soup Special			Dinner Special
Monday	Hot Salmon Sandwich made with Shetland salmon, Salmon rub on a soft roll.	Clam Chowder			Shrimp Scampi
Tuesday	Hot shaved Steak and cheese sandwich	Spicy Meatball soup			Meatloaf with garlic mashed and mushroom gravy
Wednesday	Grilled Ahi tuna steak sandwich	Lobster Bisque			Salmon Cakes with Caper mayo .
Thursday	Bahn Mi, Vietnamese street food, chicken, very good	Chicken and Sausage Gumbo			Turkey Tetrazinni is BACK!
Friday	Pulled pork sandwich, come early, it sells out!		Fish Chowder		Chicken sausage, pesto, pasta and veggies

 

Catfish recipe:

 

Preheat oven to 400-425

 

Two half-pound catfish (or fish of your choice of that texture) fillets

Beaten egg

6 ounces of fresh parmesan-reggiano, freshly grated

Cayenne or cobano pepper ground

2 Tbsp flour

Baking dish greased with cooking oil

Lemon wedges for garnish

 

Dredge fish in beaten egg

Dredge fish in mixture of flour, parmesan, hot pepper to taste (1/4 tsp), pinch of salt

Make sure cheese mixture coats the fish

 

Place in oven for 12-15 minutes

 

You get fish with golden brown crust and moist interior.

 

See you at the Store!

 

The Uncommon Market

The Market Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

Hi Folks –

 

So I probably shouldn’t tell everyone this but I can’t help myself – Sharon has asked me to go with her on a “romantic” vacation to the Northern Coast of Maine.  I didn’t want her to take me for granted so I told her I’d think about it.

 

I mean, what does she plan to do with me for ten days in a secluded cabin in Maine?? Will she want me to do my impressionistic dance of the sun setting over the ocean? I hate doing that unless the mood is right and I have my good tights with me. Will she want to feed me fried whole belly clams in the corner of a dimly lit ocean-side restaurant…?

 

Oh well, I’ll go – but I won’t be easy. We’re taking off next Wednesday and will be leaving the store in the most capable hands of Chelsea and the rest of our crew.

 

Here’s what’s new with fresh food at the Uncommon Market for the weekend. We have Boyden Farm ribeyes coming in tomorrow and plenty of fresh produce from Screamin Ridge Farm, as well as fresh sweet corn from Morse Farms. We’ve begun to get fresh pizza dough from Manghi’s Bakery in on Fridays so look for that in our prepared food case or check our freezer on any other day of the week.

 

For fish tomorrow we’ve ordered Alaskan King Salmon as its season is nearing the end, as well as Albacore Tuna, (highly sustainable and a great deal at about $10/lb. Great on the grill.)  We’ve also ordered fresh squid, caught off Rhode Island, both legs and tentacles. Also arriving tomorrow will be 100 littleneck clams so call if you want some reserved. We’ve been grilling clams as an appetizer lately when we grill fish or steaks on our Weber grill. You simply toss them on the grill and after they’ve been open for a minute or too you take them off and they’re done. You can even toss some wood chips on your fire to give them a smoky quality. Very good.

 

Fish arriving Friday is as follows:

l     U.S. caught Albacore Tuna, very sustainable

l     Wild Alaskan King Salmon

l     Organic Shetland Salmon

l     Swordfish, caught off Canada

l     Alaskan Cod, frozen at sea, highly sustainable, $8.95/lb

l     Dayboat yellowtail Sole

l     Dayboat Haddock

l     Blue Marlin, caught off Costa Rica

l     Littleneck clams, from Mass

l     Choice Malpeque oysters

l     Wild-U.S. caught large shrimp

l     Red Snapper

l     Icelandic Arctic Char

l     10/20 large dry scallops

l     Glidden Point oysters, from Maine

 

See you at the Store!

 

The Uncommon Market

“A store worth walking to.”

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

 

Hi Folks-

 

Well the weather was absolutely dreadful this weekend but we pretended that we had planned to stay indoors any way. I made beef stew and buttermilk biscuits, that along with a bottle of the Heavy Weight Cabernet Sauvignon (which we used in the stew too) made the day seem bearable.

 

Below is the fish coming in tomorrow and the menu for the week. 

 

One of my employees came to get me from the office today with the statement “there is some guy here who wants to sell you something.” Honestly, this phrase makes my heart drop and start counting the minutes until I can get back to work, there is always so much to do.  On the other hand, I can’t sell cool stuff if I don’t buy cool stuff.  Don’t tell, but Peter, Chelsea and I often cover for each other…we take turns listening to the new product pitches, being careful not to make eye contact with each other so the sales person can’t drag all three of us in at once and we always have a fall back… “I’m going to have to check with ____.”  Of course each us is entirely capable of deciding but one must have a strategy.

 

I have stood through a very long fifteen minutes with an earnest 22 year old battery salesman (I think we might actually carry them), I have had one incredibly persistent, clueless sales person try to talk to me while I was actually running the register at lunch time (“You have to stop talking I need to wait on customers… what would be a good time?…do you have a box where I can check never?) and of course I have met some of the most amazing people with some totally great stuff.

 

Today was an older gentleman earnestly clutching a small scruffy canning jar.  His name, first I think, is Angelo and it unfolds that he used to run a deli in Waterbury, hoped his girls would take it over when it got to be too much and found that they didn’t really want to. He said the whole thing was a ton of work (this guy is starting to appeal to me, can you tell and that he can’t believe he ever did it.  He now makes several items that he used to make in his deli and sells them.  He proceeded to open the jar he was holding and out came the most delicious aroma…home roasted, pickled jalapenos… I don’t even like peppers that much, but this truly smelled enticing.  Apparently he also does roasted red peppers.  About a minute and a half after smelling the peppers we had a deal, he’s bringing me seven jars tomorrow, six for sale and one for us all to taste. I love doing business here!

 

 

 The fish tomorrow:

 

·        Haddock, dayboat

·        Striped Bass

·        Cod, day boat

·        Yellow tail Sole, day boat

·        Swordfish

·        Organic Shetland Salmon

·        Blue Fish

·        Sockeye Salmon

·        Blue Marlin

·        Icelandic Artic Char

·        Cape Cod Bay Oysters, MA

·        PEI Mussels

·        10/20  Dry Scallops

·        Large US wild caught white shrimp

 

 

Day of the Week	Lunch Special	Soup Special			Dinner Special
Monday	Hot Salmon Sandwich made with Shetland salmon, Salmon rub on a soft roll.	Clam Chowder			Shrimp Scampi
Tuesday	Hot shaved Steak and cheese sandwich	Spicy Meatball soup			Meatloaf with garlic mashed and mushroom gravy
Wednesday	Grilled Ahi tuna steak sandwich	Lobster Bisque			Salmon Cakes with Caper mayo .
Thursday	Bahn Mi	Chicken and Sausage Gumbo			Chicken Enchilada
Friday	Pulled pork sandwich, come early, it sells out!		Fish Chowder		Pasta, Pesto, chicken sausage, veggies

 

 

 

See you at the Store!

 

The Uncommon Market

The Market Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

Hi Folks –

 

So today’s Uncommon Market barbecue was awesome, with Sharon and Chelsea serving char-broiled burgers, (made from Vermont’s Greenfield Highland Beef) and blue marlin steak sandwiches, as well as grilled Portobello cap sandwiches and hot dogs.

 

We’re doing the same menu tomorrow from 11am until 6pm and Sharon is going to let me do some of the grilling. You may remember that she and Chelsea handled all the cooking for the barbecue we had last month, and they pretty much established that they do not “need” me in any crucial way at all in the grilling department. They’ve been gracious of course, but still. So anyway, my tactic has been to skulk around the house,  humming “Put me in coach, I’m ready to play”, a la John Fogerty, and Sharon has promised me a few innings in the later afternoon. I’m glad for her confidence in me.

 

We will be serving our regular Friday lunch specials of pulled pork sandwiches and fish chowder. Or you can get a corned beef sandwich on rye if you want. Or a bologna sandwich, or a chicken salad sandwich, or a BLT. Good lunch all the way around.

 

Tonight’s dinner special is turkey enchiladas, so there will be plenty of that in the food case tomorrow. We occasionally have some left over Bahn Mi, our very savory Vietnamese marinated chicken thighs, which we cool down and pack with fresh daikon radish, grated carrot and chopped cilantro. For an incredibly easy and pleasant summer dinner, chop chicken, stir fry briefly, add carrot, then daikon until all is warm and sprinkle with fresh cilantro.  Serve as is or over rice. Alternately a bit of clear chicken stock, a shot of lime juice, a little chili past and a tbl brown sugar. If you opt for the soup option, heat the broth , add the seasoning, simmer the chicken until warm, stir in veggies 1 minute before serving and garnish with cilantro. 

 

We’ve been selling almost a bushel a day of Morse Farm’s sweet corn. I’ve had at least three ears raw it’s so tender and sweet.

 

Fish notes of interest – we’re going to try Alaskan cod for a while. It’s in a much more sustainable position than cod caught off New England waters. Alaska has a plan for managing their commercial fisheries and it’s working. The Alaskan Salmon and Alaskan halibut are abundant and their Cod is plentiful as well. It makes sense to try it so if it’s good let me know.

 

 

 

Fish arriving Friday is as follows:

 

·        Wild Striped Bass

l     Alaskan Coho salmon

l     Amberjack fillets, northern Atlantic

l     Blue Marlin, (delivered Saturday)

l     10/20 dry scallops

l     Dayboat Haddock

l     Organic Shetland Salmon

l     Alaskan Cod, frozen at sea

l     Dayboat yellowtail Sole

l     Fresh sushi grade tuna

l     PEI mussels

l     Glidden Point oysters, from Maine

l     Wild-U.S. caught large shrimp

l     Bluefish

l     Littleneck clams

l     Arctic Char

 

 

 

 

 

See you at the Store!

 

The Uncommon Market

“A store worth walking to.”

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

 

Hi Folks-

 

So Dad is happily married and the weather was perfect, as was the ceremony, the food and all the friends and family…really people should get married more often, such fun. 

 

Big news this week: Barbecue Thursday the 19^th and Friday the 20^th.  Thursday’ barbecue will run from 11 to 2 for lunch and Friday will run from 11 to 6 so you could have it for dinner as well.  The Menu(which I am totally psyched about):Local ground beef burgers, Boars Head hot dogs, Marinated grilled portabella with red onions and goat cheese and a grilled blue marlin fish sandwich served with a garlic aioli.

 

Below is a recipe that was in this month’s Food and Wine that seemed just perfect to me for this time of year.   

 

 The fish tomorrow:

 

·        Haddock, dayboat

·        Bluefish

·        Cod, day boat

·        Striped Bass

·        Yellow tail Sole

·        Swordfish

·        Yellowfin Tuna

·        Organic Shetland Salmon

·        Wild Caught Sockeye Salmon

·        Blue Marlin

·        Island Creek Oysters

·        PEI Mussels

·        10/20  Dry Scallops

·        Large US wild caught white shrimp

 

 

Day of the Week	Lunch Special	Soup Special			Dinner Special
Monday	Hot Salmon Sandwich  on a soft roll.	Clam Chowder			Shrimp Scampi  and An all local chicken dinner with roasted vegetables
Tuesday	Hot shaved Steak and cheese sandwich	Spicy Meatball soup			Meatloaf with garlic mashed and mushroom gravy
Wednesday	Grilled Ahi tuna steak sandwich	Lobster Bisque			Salmon Cakes with Caper mayo .
Thursday	Bahn Mi, warm Vietnamese chicken sandwich	Chicken and Sausage Gumbo			Turkey Enchiladas
Friday	Pulled pork sandwich, come early, it sells out!		Fish Chowder		Pasta with pesto and sun dried tomato chicken sausage

 

Raw Corn and Radish Salad with a spicy lime dressing

Ingredients

•  
  1. 2 tablespoons fresh lime juice
  2. 1 small jalapeño, seeded and coarsely chopped
  3. 1 1/2 teaspoons honey
  4. 1/4 teaspoon cumin
  5. 1/4 cup vegetable oil
  6. Kosher salt and freshly ground pepper
  7. 4 cups fresh corn kernels (from 4 ears)
  8. 6 medium radishes, halved and thinly sliced crosswise
  9. 1/2 cup coarsely chopped flat-leaf parsley
  10. 1/4 small red onion, thinly sliced

Directions

1. In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
2. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

(Food and Wine, August 2010, recipe by Nick Fauchald )

 

 

See you at the Store!

 

The Uncommon Market

The Market Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

Hi Folks –

 

My grand daughter, Sophia, starts kindergarten on Monday and the other night Katy asked Sophia how she felt about beginning school, was she nervous about it at all? Sophia looked at her and broke into tears and said, “Mom, I’m nervous wrecking about it.” She was worried she wouldn’t make any friends, that the kids at her new school wouldn’t like her. Far greater fears than any I deal with. Interesting that she makes an action verb out of a condition her grand father considers a state of being. Somehow Sophia saw that it was something she was doing rather than seeing it as “the way she was.” Go, Sophia!

 

Fish arriving tomorrow is as follows:

-         Alaskan Coho Salmon

-         Icelandic Arctic char

-         U.S caught yellowfin tuna

-         Dayboat Market Cod

-         Snapper

-         Canadian caught swordfish

-         Dayboat haddock

-         Dayboat yellow tail Sole

-         Bluefish

-         PEI mussels

-         Glidden Point oysters, these are the best – from Maine

-         Wild domestic Shrimp

-         10/20 dry scallops

-         Organic Shetland Salmon

 

Please note that we will be having our second barbecue of the year next week on Thursday and Friday. Please note also we have to reschedule the wine tasting on August 28^th to another date and will let you know as soon as we can.

 

Lunch special today is the Pulled Pork sandwich and Fish chowder.

 

 

See you at the Store!

 

The Uncommon Market

“A store worth walking to.”

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

 

Hi Folks-

 

So isn’t summer rushing itself along?  Here we are in the height of August, with all the usual accoutrements of heavy, wet heat, thunderstorms… and suddenly a schedule full of summer fun, that must be done right away or will become fall fun, which is good but not the same. 

 

My Dad is getting married this weekend so that’s totally fun, his birthday is Friday (70, no kidding, that guy outworks a lot of our 25 year olds) and he’s getting married to Stephanie Krauss on Saturday and we couldn’t be more thrilled.  As far as I am concerned the more family the better and this family is a particularly nice one. Next Thursday and Friday the Uncommon Market is having our second barbecue, menu to be decided (by next Monday I swear) and that’s going to be fun.  There are rumors, which will be confirmed Thursday, that there is an Uncommon Market wine tasting on Saturday the 28^th of August, again at the Inn at Montpelier… More fun.  And then, thank all good things, Peter and I are taking off for ten days to the wilds of coastal Maine, where we fully intend to have a busman’s holiday of cooking, writing, eating and a full holiday from responsibility (thank you Chelsea)! 

 

Below is the fish coming in, the menu for the week and my favorite quick dip recipe (only to be used when you can bake something without dying of the heat). Check out the produce in the store, as is appropriate for this time of year, we have tons of local stuff… local corn, heirloom tomatoes, greens, potatoes, peppers…all kinds of good things. Come in shopping for delicious, fresh and local.

 

 The fish tomorrow:

 

·        Haddock, dayboat

·        Cod, day boat

·        Dayboat Yellow tail Sole

·        Swordfish, harpoon caught from Canada

·        Alaskan Coho Salmon

·        Pole-caught Yellow Fin Tuna, from Canada

·        Organic Shetland Salmon

·        Red Snapper

·        Blue Marlin

·        Malpeque oysters, from Prince Edward Island

·        Icelandic Artic Char

·        PEI Mussels

·        10/20  Dry Scallops

·        Large US wild caught white shrimp

 

 

Day of the Week	Lunch Special	Soup Special			Dinner Special
Monday	Hot Salmon Sandwich made with Shetland salmon, Salmon rub on a soft roll.	Clam Chowder			Shrimp Scampi
Tuesday	Hot shaved Steak and cheese sandwich	Spicy Meatball soup			Meatloaf with garlic mashed and mushroom gravy
Wednesday	Grilled Ahi tuna steak sandwich	Lobster Bisque			Salmon Cakes with Caper mayo .
Thursday	Bahn Mi: Warm Vietnamese chicken sandwich, very flavorful	Chicken and Sausage Gumbo			Chicken Enchiladas
Friday	Pulled pork sandwich, come early, it sells out!		Fish Chowder		Pesto, pasta, gorgeous chicken sausage and veggies

 

Awesome easy artichoke dip:

 

Classic Recipe:

1 cup mayonnaise

1 cup parmesan cheese

1 can chopped artichoke hearts

 

Mix together and bake for thirty minutes serve with pita bread cut into chips and baked.

 

Variations: Seriously, not hard to make much more healthy,

1 cup low fat sour cream

2 TBL cream cheese

½ cup parmesan cheese

1 bunch chives, chopped

1 can artichokes, chopped

Add chopped spinach, tinned baby shrimp or a tiny bit of sun dried tomatoes, sprinkle with a little parmesan and bake for thirty minutes until bubbly and brown

 

See you at the Store!

 

The Uncommon Market

The Market Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

Hi Folks –

 

So Sharon and I are having our son, Charles, over for dinner tonight and we plan to cook some haddock, which Charles loves and we were feeling good about, until the smell of pan-fried chicken wafted by from our neighbor’s house next door. That’s one of the problems of living in town as opposed to living in the country – ideas different from your own are passing by you all the time. I know, for the most part that’s a good thing, but I’m still going to be thinking of Ralph’s fried chicken while I’m eating my haddock.

 

Okay, so this is Charles’ fave way to have fish. You start with a half pound of haddock per person and you lay the  down flat in an oiled baking pan. Then sprinkle crushed ritz cracker crumbs so that they completely cover the haddock, and then pour melted butter with a half teaspoon of dry mustard stirred in over the ritz crumbs. Finish by squeezing some lemon over the fish and bake at 350 for 15 to 20 minutes. This is a winner for anyone, and a great way to introduce fish to a reluctant eater. A buttery crumbly top works with almost anyone.

 

Fish arriving tomorrow is as follows:

-         Alaskan Sockeye Salmon

-         Icelandic Arctic char

-         U.S caught yellowfin tuna

-         Blue Marlin

-         Canadian caught swordfish

-         Dayboat haddock

-         West coast Dover Sole

-         Bluefish

-         PEI mussels

-         Glidden Point oysters, these are the best – from Maine

-         Wild domestic Shrimp

-         10/20 dry scallops

-         Organic Shetland Salmon

 

While we had a great time doing the barbecue last week on Thursday and Friday, some of our regular fare wasn’t available. Tomorrow we will have our home made fish chowder and our pulled pork sandwiches, as usual.

 

 

See you at the Store!

 

The Uncommon Market

“A store worth walking to.”

 

802.223.7051

 

www.uncommonmarket.net

 

As always, if you wish to unsubscribe, simply reply to this email with “Unsubscribe” in the subject line.

 

 

 

Hi Folks-

 

Beautiful weather this weekend and what a blast we had; friends for dinner on Saturday (annual lobster bash, always outdoors), a little bit of work at the market and a glorious day of relaxing on Sunday.

 

A little Uncommon Market aside….It has been almost three years since we opened the market and we still absolutely love it but sometimes in my sleep the word “balance” has started to creep in.  For me that has meant finding time to clean my house. Literally we have come home for the last 2.5 years and dropped whatever we had in our hands, done laundry when we were down to nothing or evening wear, done dishes as needed and left for the store again. In any other stage of my life it would have driven me stark raving mad.  I suddenly realized that it still had that power and spent three days setting things to right and I have to tell you what a sweet peaceful feeling it is to come home to someplace that is clean and tidy. It is so much more relaxing when we are here and of course that has led to several new business expansion ideas but for now I am resting easy. J  

 

Below is a list of the fish coming in and a bit about it, the weekly menus, two interesting wines (one on sale) and a link to a recipe for whole sea bass.

Everyone has been mad for clams lately, even more than for oysters, so we’re ordering half a bushel of littleneck clams, (actually they’re the same clam as littlenecks but a little smaller and are called in the trade, “count neck clams.”) Hard shell clams which include the count necks, little necks, cherry stones and quahogs are all the same species and are sorted and named by their size. They’re all eaten raw on the half shell, particularly in New York and the coastal towns of upper New England where the water is cold and the clams have that special briny bite, Linguini and white clam sauce is as easy as chopping garlic, sautéing that with butter and olive oil, then tossing whole (scrubbed on the outside) clams into the pan with a little white wine, not too much, and a little clam broth, (clam juice you can buy in bottles is very good for this) and then simmering until the clams open and the sauce reduces a bit. Pour over linguini and you’re a genius.

 

 

 The fish tomorrow:

 

·        Haddock, dayboat

·        Whole Black Sea Bass, great for grilling, call early

·        Yellow fin Tuna

·        Organic Shetland Salmon

·        Red Snapper

·        Artic Char

·        Blue Marlin

·        Sockeye Salmon

·        Bluefish

·        Small littleneck clams

·        Malpeque, PEI

·        10/20  Dry Scallops

·        Large US wild caught white shrimp

 

 

Day of the Week	Lunch Special	Soup Special			Dinner Special
Monday	Hot Salmon Sandwich made with Shetland salmon, Salmon rub on a soft roll.	Clam Chowder			Shrimp Scampi
Tuesday	Hot shaved Steak and cheese sandwich	Spicy Meatball soup			Meatloaf with garlic mashed and mushroom gravy
Wednesday	Grilled Ahi tuna steak sandwich	Lobster Bisque			Salmon Cakes with Caper mayo .
Thursday	Bahn Mi, warm Vietnamese chicken sandwich with grated carrot, daikon and cilantro	Chicken and Sausage Gumbo			Northern Italian Sausage Lasagna
Friday	Pulled pork sandwich, come early, it sells out!		Fish Chowder		Full Red snapper dinner with rice and veggies

 

Two really interesting wine specials this week. 

 

One is just a great deal that we have recently brought in that Peter and I tasted and really liked: 

Innovacion made with Torrontes and Pinot Grigio grape from Mendoza Argentina.  It is a one liter bottle for $11.49.  It’s a very nice bright clear white for summer with enough body to hold up to our soon approaching shoulder season. Interestingly the bottle stated that it was vegan friendly, which I must admit I raised an eyebrow at, I mean isn’t that like saying water is vegan friendly… um yes of course.  But in actuality most wine makers use a raft with egg whites in it to do the final clarifying of the wine (much like you would consommé), so these folks don’t and thus it truly is vegan friendly.

 

 

Rentas de Fincas, Crianza 2003. Tempranillo, Garnacha and Graciano grape. Rioja, Spain, usually $15.69, on sale for $13.69. Tempranillo has become a bit of a favorite of mine and this is an nice twist with a little more acidity and structure and to me drinks much more like a twenty dollar bottle of wine.  Give it a try. 

 

So here’s the link to the recipe. It’s a really neat blog type “we caught the fish, we cooked it, we ate it and here’s the recipe (with pictures), http://www.peekandeat.com/2010/06/catch-of-day-literally.html . The recipe is about half way down the page so just skip to that part if you want.  I looked the recipe over and we will have all the ingredients at the store, if somebody tries it before I do please let me know if it is as good as it looks. She’s very brave, she eats the eyes…yikes but who knows, maybe tasty?

 

See you at the Store!

 

The Uncommon Market

The Market Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

 

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