Tomato Pie

Hi Folks-

It’s rare that Sharon and I eat the same thing for dinner three nights in a row. By choice, surprisingly. It’s called Provencal Tomato and Squash Gratin and Sharon first made it on Tuesday. It basically is this pie, crustless, filled with finely chopped fresh tomatoes primarily, as well as onions and garlic and finely chopped zucchini. It also has eggs and just a few ounces of gruyere cheese, a cup of rice, and several tablespoons of fresh thyme.

Well Tuesday we ate our newly found dish and we liked it so much we laughed as we ate each bite. “Aren’t we lucky,” each bite spoke to us. The taste of the fresh tomatoes was compellingly awesome. It somehow seemed creamy, with just the small amount of cheese. And it was so good for us. We finished our dinner and there was one large portion of the gratin left. We sat on our porch, each of us regularly making up a reason to go inside to the kitchen and sneaking one more bite until I finally conceded the last bite to Sharon, and we were still laughing at how good it was.

Wednesday night was my night to cook and I made a double batch of the same dish. Just as good I think as the first time. Sharon of course helped me some but I did most of it. Anyway, we won’t eat this again for weeks probably, but we’re having it again tonight, for the third night in a row. Don’t be surprised if you see this in the prepared foods section – it will probably be called “Tomato Pie” which is the name we’ve adopted the last few days.

Big news on the breakfast front at the store. This week we started using artisan soft rolls made by European Taste Bakery as the bread for our breakfast sandwiches, replacing the commercial english muffins we’ve always used. Our sandwiches were already the best in the land, I think, and the home made rolls make them more special.

For fish tomorrow I made a mistake and forgot to order King Salmon. Just remembered it. I called Stowe Seafood just now and though it was too late to make an order I left a message for Ed to please send me some if he had any to spare. So maybe we’ll have King Salmon, my apologies if we don’t. We do have plenty of east coast halibut, which we all know rocks, and plenty of 2+ Yellowfin tuna.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Alaskan King Salmon ??
  • 2+ Yellowfin tuna
  • East Coast 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
  • Wellfleet oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

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