Heat wave, frost, Vermont in full swing keeping us guessing!
Couple of quick updates on the store processes then on to more fun things. Both doors are open now and you can walk into the deli, please stay behind the blue line on the floor. We much prefer call in orders but if you place your order in person, place it and hang out somewhere away from the deli while it is made; the store has quite a bit of room now, the porch is nice, the bridge over the river is good.
Most people have been cool about the mask thing, couple not so much so but I guess that is inevitable. I personally am not a fan of the eight hour shift in a mask either but there you go, all for one and one for all!
FISH AND MEAT ORDERS FOR FRIDAY DUE BY NINE AM THURSDAY!
Thanks to last weeks fish customers for their patience. Our truck was some six hours late and it really messed with our process. We are pretty sure we can avoid that this week. As a point of information all the fish we buy we get in 5, 10 or 20 pound cases. We are doing our very best to get everybody what they want but you will occasionally get a call saying we were unable to order char, for example and offering other options. Our difficulty is that char, for example, is sold in five pound lots and if we only have an order for one pound we won’t order it. Should the company short us, then we will fill orders in the order they were received and also give you a call. Apparently this pandemic is effecting every one ;-).
Besides making a different kind of bread every week while I was home I made a lot of condiment type things, to jazz up our food. Roasted garlic (I did four heads at once in a small oiled baking dish, cut off the top third of the head of the unpeeled, not separated garlic, throw a good glug of oil on top of each, cover dish with foil and roast at 400 for about an hour.) This is great with sour cream, mayo or cream cheese or some combo there of as a dip. It squeezes nicely out of the skin. I also used it as the first layer on a bruschetta, whole cloves on a foccacia and my favorite was to saute asparagus in oil or butter until tender, squeeze a head of roasted garlic into the pan, cook some pasta reserving about half cup of pasta water. Add the pasta water to asparagus and garlic, toss the pasta in and add some grated parm, delicious.
The other happy condiment was oven roasted tomatoes. Using plum tomatoes, which are pretty dang sturdy this time of year, cut them into 5 to 8 length wise piece tossed with olive oil, salt, pepper and either oregano or thyme. Let them sit for a bit. Spread out on a parchment paper covered sheet pan and roast at 250 for an hour or two. I liked it closer to an hour so they were juicier. I saved the tomato water to make my salad dressing later that night. The tomatoes I used on everything from pizza and hamburgers, a charcuterie board, again with the foccacia and with my marinated cheese. I’d give you that recipe but we are selling that at the store, so just go ahead and buy some!
We will have lots of food in the case tomorrow including chicken Alfredo lasagna. There will be individual portions but there will also be a pan of lasagna for sale that should easily feed six. Go Steph!
We will carry some cod and salmon on Wednesday and Thursday, it will be in 1 pound and half pound packages out front.
Fish Available for pick up on Friday (must be ordered by Thursday 6/1, 9:00 am): Feel free to ask about other options as well!
Icelandic Arctic Char
Alaskan Cod. Frozen at sea
Oysters ( we had Pemaquids last week)
10/20 Dry Scallops
16/20 Wild Gulf Shrimp
2 pound bags of peeled and de-veined shrimp
Meat Available for pick up on Friday (must be ordered by Thursday 6/1, 9:00 am)
Black River Meats 10 oz Rib eye
Black River Meats 10 oz NY Strips
VT Salumi, fresh Sausage – Italian, Chorizo or Red Wine and Garlic
Misty Knoll full chicken legs, drumstick and thigh (really hope they come in this week)
Black River Ground Beef, 1 pound packages
See you at the Store!
The Uncommon Market
The Store Worth Walking To