White Bolognese Sauce

Hi Folks-

So Sharon and I have the day off together tomorrow and are looking forward to it immensely. Sharon has on her agenda for the weekend pasta and a white bolognese sauce, with both ground beef and sausage and a cream base instead of the more traditional tomato based sauce. It sounds incredible and Sharon has been thinking about it for a few weeks now. There will be lots more treats throughout the weekend but this one stands out. I love pasta.

Sharon’s dry aged ribeye has been a huge success and she’s about to take the next one out of the aging process so that it can be cut into steaks or small roasts. It occurred to me this Tuesday when a man walked into the store and ordered three pounds of swordfish that it would have been helpful to the store if he had called the day before, before I made the fish order. You see, we normally order only about five pounds of swordfish for the case so to sell three pounds doesn’t leave much for other customers. Obviously sometimes this can’t be avoided – occasions arise without forethought all the time so you just don’t know the day before what you want and that’s fine. Just saying that on those occasions where you do know ahead of time that you’ll be wanting several pounds of something, calling ahead to have that saved for you does help us, as well as assuring you that you get exactly what you want.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Gray sole
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops
  • Bluepoint oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Winter cooking ideas

Hi Folks-

I had my lovely indoor weekend that I wanted so badly. Football, food, jigsaw puzzles and books, pretty much fabulous. I made Enchiladas Con Carne from the New York Times’ Sam Shifton, it’s a favorite. We have been trying to eat a little healthier, and have been for the most part, but I definitely reserve a spot on the weekend for something delicious and if that includes a little red meat and some cheese that’s okay. It was actually quite a bit better than okay ;-).

The other fun thing I made was a new recipe scored off the internet. I love the thought of baking on Sunday mornings, it just seems right. I have been known to do cinnamon rolls and all kinds of elaborate things but mostly I love to have something simple. I was in the mood for oatmeal so I started poking around and found this great recipe for oatmeal apple squares. I made some changes and made in an 8×8 pan you net nine little chewy, sweet, cinnamony squares, perfect with coffee and super quick to make. Here’s that for your Sunday morning baking pleasure.

Oatmeal Apple Cake

1 egg

2/3 cup vegetable oil

¾ cup sugar

1 tsp vanilla

1 cup flour

¾ tsp baking powder

1 tsp cinnamon

1 cup old fashioned oats

1 cup shredded granny smith or other tart apple

Beat together the egg, oil, sugar and vanilla until light and foamy (1 to 2 minutes). Add dry ingredients and stir to incorporate. Add oats and apple and stir again to completely mix. Put in a greased 8×8 baking pan and bake at 350 for 30 to 35 minutes. It should be starting to brown on the top and a cake tester in the middle should come out clean.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Lemon sole

  • 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

Broccoli Cheddar Ale

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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hippy chickpea

Hi Folks-

My plan this weekend is to watch all four of the football playoff games that are on tv. To me this is the best week of football all year. Sharon will not be watching any of it with me, understandably, and she will be working on her third 1000 piece puzzle since Christmas. Her goal is to stay at home all weekend, out of the cold, and cook wonderful things for us. She is in one of her very productive phases, when it comes to cooking, and I’m a happy beneficiary of her passion for food.

Tonight we went out to eat at The Hippie Chickpea, just a couple doors down from the store. We each had a gyro made on fresh pita bread, the best I’ve ever had, and a falafel tapa for an appetizer that was fried and topped with a cold yogurt sauce and chopped cucumbers. The food was great and I highly recommend it.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • whole rainbow trout, farm raised in Idaho
  • Sustainable Shetland Salmon, farm raised in Scotland
  • Dayboat Haddock
  • lemon sole
  • Swordfish
  • Icelandic Arctic Char, farm raised in Iceland
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Mediterranean Chicken thigh recipe, Smelt and the news

Hi Folks-

It’s always a bit of a conundrum in January, I am definitely feeling the urge to eat lighter and healthier after the holidays; at the same time when it’s seven degrees outside my body, heart and soul want warm comfort food. So I made this last night and the best thing was it only took about 45 minutes (prep was about fifteen). My version of Mediterranean Chicken thighs:

 

4 Chicken thighs, with salt and pepper

4 cloves of garlic, chopped

1 onion, cut in half, each side sliced length wise

1 bunch of kale, torn into roughly 3 inch pieces

2 TBL vegetable oil, olive oil is going to smoke too much here

2 TBL wine

about ¾ cup chicken stock, more if needed

½ to 1 cup flavor mixture ( I had a container of olives, eggplant and mushrooms from an olive bar but it would be just as tasty if you used black and green olives from the fridge with the last of that pesto jar or maybe sun-dried tomatoes, or artichoke tapenade, you get the picture. I do think the olives are key and after that it’s wide open).

 

In a large Skillet heat veg oil on med- high heat, sear chicken on both sides, remove from pan, set aside, turn heat down, drain most of fat leaving a couple of table spoons. Add garlic and onions to pan and saute for 2-3 minutes until soft, toss in kale and stir thoroughly to coat with fat, add wine, stir again. Nestle chicken thighs skin side up into the pan, remembering to add any juices from the plate, add chicken stock until it just comes up to the chicken (you don’t want it over the skin. Reduce heat to simmer, cover and cook for 25 -30 minutes. Uncover, poke your flavor mixture in around the chicken, basically stirring without moving the chicken. Cook uncovered for another ten minutes. Serve over rice or polenta. Delicious!

I am delighted to announce that our new ice machine was installed today. Our old one died on us two weeks before Christmas and we spent the holiday season scurrying around town buying ice, horrible really. So tomorrow fish will rest beautifully on our own ice!

 

Here’s what’s coming tomorrow (take note of the Smelt!)

 

Best way cook smelt, dredge in flour mixed with salt and pepper, fry in about a half inch of oil, make a big ol’ pile of crispy little fish!

Fish tomorrow:

 

  • Haddock
  • Icelandic Arctic Char
  • Canadian Smelt
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Grey sole
  • 10/20 Dry Scallops
  • 16/20 Wild Gulf Shrimp
  • Pemaquid oysters

 

 

 

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 Broccoli Cheddar Ale 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 Braised pulled BBQ Beef with apple and onion slaw! Fish Chowder Chef’s choice!

 

See you at the Store!

 

The Uncommon Market

The Store Worth Walking To

 

802.223.7051

 

www.uncommonmarket.net

Spoiled by Sharon

Hi Folks-

Well, Sharon gave me the week off from Xmas to New Years as a birthday present, my birthday being the 30th, and apart from doing a little skiing I mostly stayed home and read. And ate. Sharon really was like my personal chef for the week, culminating in a birthday dinner of blue cheese bread stuffing and a fish mousse that was really a scallop mouse with a shrimp mousse on top. Also a triple layer yellow cake with white frosting. I’m moving a little slower after it all but I’m a happy guy.

Those of you who haven’t tried one of Sharon’s dry aged ribeye steaks are missing out. They are fabulous and you can get them either as individually cut steaks or as a roast.

The fish arriving tomorrow:

Swordfish

Haddock

Cod

Flounder

Scallops

Arctic Char

Scottish Salmon

16-20 Wild Gulf Shrimp

Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Some quick apps

View this email in yo browser
Hi Folks-
Hope everyone enjoyed any holiday celebrating they did! I know a lot of you ate well.  It was so nice to have a couple of days off from the store, very relaxing after the hustle to get through Christmas! The turn of the new year is fast approaching and the store will have fun snacks and  bubbly wine,  all the things to ring in the new year!

A couple of quick appetizers:

One sheet of puff pastry dough, thawed, rolled out to about 10 x 15. One pound package of you favorite sausage (I used VT Salumi garlic and red wine).  Cut the pastry sheet in four, length wise. Using a knife, slit the skin on each  sausage. Use one piece per strip of pastry, smoosh it out to fit the length making a row in the center of each pastry strip.  Get your fingers wet and lightly moisten the edges of the pastry dough.  roll dough over sausage and pinch closed. Cut into one inch pieces and stand them on end on a sheet pan. Bake at 350 for twenty minutes or until golden brown, serve with mustard, jam or mayonnaise.

Open a bar of cream cheese and pour Mango habanero  or any hot pepper jelly over it and serve with crackers, so good.

Heart attack version – 1 cup mayo. 1 cup Parmesan, 1 can chopped artichoke hearts, half a box of thawed drained spinach, mix well and bake until bubbly

Healthier version , substitute low fat sour cream and add green onions (you need more flavor)

The fish tomorrow:

  •  Haddock
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Faroe Island Salmon
  • Grey sole
  • 10/20 Dry Scallops
  • 16/20 Shrimp
  • Pemaquid Oysters

See you at the Store!

The Uncommon Market
The Market Worth Walking To

802.223.7051

www.uncommonmarket.net

fish success

Hi Folks-

So, we have big goings on at the store, and it’s interesting. About 100 families are counting on us for something major in their holiday menu. Shrimp, or sushi grade tuna, or scallops, or a stuffed pork roast or a standing rib roast – it goes on and on. And it’s a little bit of pressure to fulfill all these orders given the fact that people are counting on you. Sharon and I made the big seafood order tonight and the manager at Black River Produce said our order was close in size to the Hanover Co-op’s Christmas order, and they’re huge. I was psyched. I’m in danger of rambling on here because of the hit of pot I just had so let’s get to it.

We will have lots of stuff for you to get for the last few pre-Christmas dinners. All of our steaks will be cut in abundance and the fish bins will be full of everything we like. There’s a lot of prepared foods on our shelves that you might enjoy if you don’t feel like cooking. And Sharon has the wine shelves full, or you could pick up a Heady Topper. We want you to be happy.

The featured fish for tomorrow is Red Drum, a fish that was suggested to us as a replacement for grouper. It’s wild and is caught from MA to Florida, closer to Florida this time of year. I love grouper and I trust Steve so I’m going with it. Try some if you want to try something new.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 2+ Tuna
  • Red Drum filets
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops
  • Pemaquid oysters
  • PEI Mussels

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Holiday Meals

Hi Folks-

Quick rundown on what’s still available. Lots of great menu options still. All Seafood, beef and stuffed pork roasts are available. Fresh turkeys, ducks, other poultry and most hams are no longer available. Smoked gouda dip, Artichoke dip and treats liked gravlox, smoked trout, etc are all still available.

I will have dry aged steaks ready on the 24th and again the following week. Please let me know if you are interested, it is a somewhat limited supply (Jim and Wally, I got you covered).

We won’t have our pulled pork or a hot lunch special on Friday because we need room to pack orders, cut meat etc.

We will be open regular hours on Sunday, closing at noon sharp on Monday the 24th and closed on Christmas Day. We will reopen the 26th but it will be a late open at 9:am.

I don’t know about any body else but for me it seems like Christmas has just zoomed right up this year. Feeling a little under prepared. Oh well, it always works out!

A quick note on Oysters for the Holiday, we will stock pemaquids from Maine in the case and these will be the oysters that you’ll get if ordering less than two dozen. We do have other kinds available but it is a minimum order of a 25 count.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Pemaquid Oysters

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

Broccoli Cheddar Ale

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

Happy Solstice!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

Sharon is having her way with me

Hi Folks-

Sharon has advised me tonight as to what I should write about in this post. Her Christmas instincts are all fired up and the first thing I’m supposed to tell you is that we’ve discovered that we can buy fresh whole clams the perfect size to use in a chowder or in a white clam sauce over linguine, pasta clams! Mama Mia, she’s excited. One of our go-to dinners is clam sauce and linguine using canned clams, and Friday night we’ll see just how much better it can be using fresh whole clams. There will be plenty of these clams available – Sharon’s not going to eat them all. So settle on a recipe and try them.

Let’s see, just as a passing thought, Sharon has decided what she wants me to contribute to Christmas dinner. She wants something in a pot that people can help themselves to over the course of the day. (We’re not having a sit down dinner.) Something savory and substantial like a soup or a stew. I thought a fish stew would be good, with clear broth and shell fish as well as pieces of fish and appropriate vegetables. Sort of a bouillabaisse, though I’ve never made it before, maybe with a shot of cognac in it just for fun. Sharon was intrigued by the idea but she’s determined that I’m to make beef barley soup, and I do make that pretty outstandingly so I guess that’s one thing we’ll have.

The last item Sharon wanted me to write about was an extraordinary gesture made by a regular customer of ours. A lot of you know him as a real live wire in the community and he works very hard running his own business. Anyway, though this gentleman regularly tips our staff when he has lunch, the other day he gave Sharon $100 to put in the tip jar. We were moved by his gesture. So many people just don’t think about tipping at all, and I think it’s fair to say that our employees work very hard to satisfy the needs of our customers. They not only make fabulous food but it seems like they make the effort to make personal contact in a way that doesn’t happen just anywhere. Anyway, please let them know that you care and appreciate the work they do.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Small fresh clams
  • wild lemon sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 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

The cost of things

Hi Folks-

Get those special orders in peeps, times a wasting :-)!

https://uncommonmarket.net/2018-holiday-pricing/

You get customers in all kinds of moods. I am quite happy to say that our usual customer is a joy to help. I’ve quite frequently had new employees say “Wow, the customers are so nice here.” Of course you sometimes get someone who isn’t having a great day and can’t quite reel it in. Occasionally we get complaints about pricing, generally we just explain that we charge a pretty even margin for everything and prices do vary by product. Eli had a customer last Saturday who was really shocked by the price of the breakfast sandwiches, apparently a whole dollar more than the Co-op (I wouldn’t know) and grudgingly paid. Eli calmly assured her they were worth it.

I came in a couple hours later and took over the register. I got a call asking “For the guy who was at the register,” I explained that I was the girl at the register and could I help?

No,” she said “I was giving this guy a hard time about how expensive the breakfast sandwiches were and I want to apologize to him, he was right, they’re awesome and totally worth it!” I found Eli, everybody wants a call like that! And how super nice of that person to call back with both an apology and a compliment. Yay people!

Fish tomorrow:

  • Haddock
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Lemon sole
  • 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 Broccoli Cheddar Ale 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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