ArtsFest with Laura Gans photos and a quick recipe

Hi Folks-

Montpelier is going to be hopping this week with the ArtsFest. Montpelier Alive has put it together and there is some very fun stuff happening, here’s the link for ArtsFest. We are part of the Artwalk happening Thursday the 6th. We have a lovely collection of photographs by Laura Gans. There will be a beer and wine tasting from 5 to 7 at the Market along with some nibbles. We hope to see you!

I thought at this point I would be over the soup thing for a bit but Sunday rolled around this week and all I could think of was homemade tomato soup and grilled cheese. I tried a new recipe from the TasteofHome web site and it was great. I’ve tried a few things from there and so far so good. Here’s the tomato soup recipe (I liked it initially because I had some version of all of the ingredients on hand :-).

Tomato Soup

  • 3 tablespoons olive oil

  • 3 tablespoons butter

  • 1/4 to 1/2 teaspoon crushed red pepper flakes

  • 3 large carrots, peeled and chopped

  • 1 large onion, chopped

  • 2 garlic cloves, minced(cheated ¾ tsp garlic powder 🙂

  • 2 teaspoons dried basil

  • 3 cans (28 ounces each) whole peeled tomatoes (I used two cans and then an equivalent amount of fresh tomatoes, peeled, that needed to be used up)

  • 1 container (32 ounces) chicken stock

  • 2 tablespoons tomato paste

  • 3 teaspoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup heavy whipping cream, optional (used ½ a cup of half and half, perfect)

  • Fresh basil leaves, thinly sliced, optional(skipped)


  • 1. In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. (I actually simmered it for almost an hour)

  • 2. Remove pan from heat. Using a blender (food processor at my house), puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.

Fish tomorrow:

  • Haddock

  • Halibut

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Broccoli Cheddar Ale

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


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



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