The Grand Goodbye!

Hi Folks-

Well the weather is officially deep summer and lovely! And along with that lovely weather if you have felt the winds of change blowing you are quite right!

Peter and I have sold the Market! The purchasers, Kevin Coughlin and Matt McCarthy, are everything that we had hoped we would find in a buyer. The official date of transfer is July 30th so our last open day will be Wednesday July 29th.

Kevin and Matt are real fans of the market and have told us some about their plans although I expect there will be many pleasant surprises as well! First off, they have every intention of keeping it The Uncommon Market, keeping the deli up and running with breakfast, muffins, prepared foods and sandwiches largely as they are. They are committed to keeping on our fabulous staff wherever they are willing. They also intend to keep the fish counter rolling so The Uncommon Market will remain Central Vermont’s very best place to buy seafood!

Both Kevin and Matt are interested in expanding the local selection of goods available and very committed to local, organic produce so I think you’ll see that expand as well. Both of them are far more knowledgeable about craft beer than Peter or I so for those craft beer fans out there, this should be a rare treat.

Our understanding at this point is that they will be partially closing the Market for renovations (I can’t wait to see what they do!!) but intend to keep the deli running, perhaps curbside, as much as possible. They will be taking over this email, so you will hear directly from them about closures, news, new items and all the skinny!

It has been a long, wonderful, wild ride as owners of The Uncommon Market. We have loved and learned so much about our community from having this store. Our customers (yep, you all) have made this an amazing experience. You have been there through all the bumps, consistent and loyal and ever willing to try new things. Thank you! You made it all possible. You have our deepest appreciation and we hope that you will offer the same loyalty and support to Matt and Kevin.

Peter and I plan on taking an extended break (3 months! Yippee!) and then figure out our next steps. I suspect that there will be some food writing in the future and Matt and Kevin have graciously agreed to let us contact you once or twice when we have something up and rolling. We will miss you! Feel free to drop us a line or stop by before the 29th!

On to our regularly scheduled programming!

Fish orders are due by noon on Thursday. Call/email early if you want scallops or char. I’ve also had an inquiry about trout this week, so I am going to put it on the list and see if we can get enough folks interested to buy some. Minimum 1 Pound orders on all items. There will be some cod and salmon available both tomorrow and Thursday. Oysters and clams are available by the 25 count, don’t forget about the 2# bags of peeled and de-veined shrimp (great thing to keep in the freezer for a quick swanky dinner or BBQ) and there is Halibut again this week.

If you want chicken breast, chicken legs, sausage or steaks please also let us know and we will try to get that all in house as well. We will have USDA ribeye and filet mignon as well as the Northeast raised steaks and sausages we have been carrying,

Special orders are ready after 2 on Friday and any extra fish would be available in the front cooler at that point (we do not reserve this).


Fish this week:

  • Halibut

  • Haddock

  • Icelandic Arctic Char

  • Trout

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Oysters 25 ct, variety available

  • Clams 25 ct, count necks 2”

  • Mussels

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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Good Morning!

Hi Folks-

Good Morning! For some reason, actually I suppose for many reasons, my schedule has yet to settle in my head or in my body. Yesterday is our new Monday at the Store, it is one of our primary suppliers new Sunday and is generally considered to be Tuesday by the rest of the world. That alone makes me very tired sometimes. I came home had wine, water and lentils (Thanks Peter) and went to bed before 8. I am feeling much perkier, nothing like a solid 9 hours! Also nothing like a short post!

So here’s the scoop and we’ll see you Friday if not before. Oh and we cut mega ribeyes this week because folks kept coming to look for them long after they were gone last week. So step right up and get one of our gorgeous hand cut ribeyes!

Fish orders are due by noon on Thursday. Call/email early if you want scallops or char. Minimum 1 Pound orders. There will be some cod and salmon available both today and Thursday. Oysters and clams are available by the 25 count, don’t forget about the 2# bags of peeled and de-veined shrimp (great thing to keep in the freezer for a quick swanky dinner or BBQ) and there is Halibut again this week. Also sushi tuna at $20 a pound!

If you want chicken breast, chicken legs, sausage or steaks please also let us know and we will try to get that all in house as well.

Special orders are ready after 2 on Friday and any extra fish would be available in the front cooler at that point (we do not reserve this).


Fish this week:

  • Halibut

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Sushi Tuna

  • Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Oysters 25 ct, variety available

  • Clams 25 ct, count necks 2”

  • Mussels

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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Ribeye, blue cheese dressing and fish for the fourth

Hi Folks-

 

I bet you all noticed that the cherry tomatoes are back! Kyle, from 1000 Stone Farm brings them on Thursday with his greens. So good. I love his greens and eat them most of the summer but one thing I also love is chopped romaine hearts (ask if you don’t see any, we usually have some out back), halved cherry tomatoes and blue cheese dressing. Just those three things on a hot night can do it for me.

Here’s a great blue cheese dressing recipe. Also excellent for wings. When I buy the Misty Knoll chicken legs I often cut them in half and freeze/use them separately. Chicken thighs are one of the most versatile proteins ever and some the best tasting chicken I think. I throw the drum sticks in a separate freezer bag and when I’ve got 8 or so I make “wings,” much meatier and more satisfying that regular wings. We are happy to cut the legs for you if you’d like. As always, it’s great if you can let us know ahead time but we can usually accommodate.

Blue Cheese dressing:

  • ½ cup mayonnaise
  • 1.5 Tbl spoons minced onion
  • 1 tsp minced garlic
  • ¼ cup minced basil
  • ¼ cup sour cream
  • 1 TBL lemon juice
  • 2 tsp rice wine vinegar
  • 3 to 4 ounces crumbled blue cheese
  • salt and pepper to taste

Shake it up baby and let chill before serving.

Fish orders are due by noon on Thursday. Call/email early if you want scallops or char. Minimum 1 Pound orders. There will be some cod and salmon available both tomorrow and Thursday. Oysters and clams are available by the 25 count, don’t forget about the 2# bags of peeled and de-veined shrimp (great thing to keep in the freezer for a quick swanky dinner or BBQ) and there is Halibut again this week, slightly higher price I think.

If you want chicken breast, chicken legs, sausage or steaks please also let us know and we will try to get that all in house as well. We are going to bring in rib eye so that we will have some of those glorious big steaks for the fourth. Please let us know if you would like some of that as well.

Special orders are ready after 2 on Friday and any extra fish would be available in the front cooler at that point (we do not reserve this).

SIDE NOTE: WE ARE CLOSED ON SATURDAY THE 4TH!

Fish this week:

  • Halibut
  • Haddock
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Tuna
  • 10/20 Dry Scallops
  • 16/20 Wild Gulf Shrimp
  • Oysters 25 ct, variety available
  • Clams 25 ct, count necks 2”
  • Mussels (if sufficient amount ordered)

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

.

 

recipes and good stuff to eat

Hi Folks-

Quick tonight, as we are being treated to someone else’s cooking, Chelsea for a belated father’s day. Although Peter’s had a lovely Father’s day for quite a few days now, best thing about a bunch of kids :-).

I am taking a couple of extra days this week and next and I am so enjoying them. Mocktail of the day was an icy glass of seltzer and ice and a hit of rhubarb simple syrup. Recipe here Rhubarb Simple Syrup

Fish orders are due by noon on Thursday. Call/email early if you want scallops or char. Minimum 1 Pound orders. We are definitely getting the hang of this. There will be some cod and salmon available both tomorrow and Thursday. Oysters and clams are available by the 25 count, don’t forget about the 2# bags of peeled and de-veined shrimp (great thing to keep in the freezer for a quick swanky dinner or BBQ) and there is Halibut again this week.

If you want chicken breast, chicken legs, sausage or steaks please also let us know and we will try to get that all in house as well. Also considering our big ol’ USDA ribeyes and some filet let me know if you might be interested in some for next week (4th of July)

Special orders are ready after 2 on Friday and any extra fish would be available in the front cooler at that point (we do not reserve this).


Fish this week:

  • Halibut

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Oysters 25 ct, variety available

  • Clams 25 ct, count necks 2”

  • Mussels

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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An Orange Blossom and Inventory!

Hi Folks-

Summer beautiful summer! Such a mood lifter! And don’t we need one? I said to Peter the other day “Can’t it just be over?” And of course it can’t although we would all love for that to be true. So we are sanitizing like crazy, insisting on masks, minding our social distancing, washing our hands (I did notice I had gone to one round only of happy birthday, I am back to two, don’t worry) and becoming somewhat of a connoisseur of hand sanitizer. Favorites so far, Barr Hill Bears and Grove Blood Orange.

Honestly the scent of the combination reminds me of the Prohibition Era cocktail the Orange Blossom. Here’s a quick recipe for that, I think it would particularly good with Barr Hill’s smokey TomCat Gin. Shake ingredients over ice and pour into a martini glass, ah, yum!

  • 1 ounce gin

  • 1 ounce sweet vermouth

  • 1 ounce orange juice

  • Garnish: orange wedge

I am so excited that we are getting a huge inventory delivery on Wednesday! Hopefully most of the items are in stock (we never know til it gets here). We took out shelves to make room for distancing so I have been wiggling stock around like mad. It will be so nice to have all our cool curry pastes and oils, yummy crackers, sushi supplies and all the good stuff back in stock. It’s been like suddenly living without my pantry and now its getting restocked.

The food case has spaghetti and meatballs, smoked gouda dip, pesto tortellini salad and all kinds of other goodies, check it out!

Fish orders are due by noon on Thursday. Minimum 1 Pound orders. We are definitely getting the hang of this. There will be some cod and salmon available both tomorrow and Thursday. Oysters and clams are available by the 25 count, don’t forget about the 2# bags of peeled and de-veined shrimp (great thing to keep in the freezer for a quick swanky dinner or BBQ) and there is Halibut again this week. King Salmon is available but the price is upwards of $32.00 a pound and we would need to have orders for 8 or more pounds before buying. We have 8 SOFT SHELL CRABS available, coming on Thursday, please call the market to reserve.

If you want chicken breast, chicken legs, sausage or steaks please also let us know and we will try to get that all in house as well.

Special orders are ready after 2 on Friday and any extra fish would be available in the front cooler at that point (we do not reserve this).

Fish this week:

  • Halibut

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Oysters 25 ct, variety available

  • Clams 25 ct, count necks 2”

  • Mussels

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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Giving Sharon a Hand

Hi Folks-

So I’m filling in for Sharon tonight with the post, trying to help since she’s working all the day shift hours at the register, managing the market and basically ensuring that the store runs well, without much help from me. Sharon reports that the fish came in on time this past Friday, unlike the week before when the Black River driver was six hours late in his delivery. Sharon asked me to remind you of the importance of placing your fish orders early this week. The deadline for us to receive your orders is this Thursday at 9a.m. The earlier the better though.

We will be receiving fresh salmon and cod tomorrow and those will be available for our customers on a walk-in basis or you are encouraged to call to reserve some. Friday is the big day when we will get a large variety of fish, listed below. In the prepared food department, Steph has been outdoing herself, preparing great food for those of you who do not feel like cooking for yourself on any given day. You’ll find in the prepared food case tomorrow after 11a.m the market’s famous fish chowder, the equally popular pulled pork, homemade stromboli, peanut noodles and potato salad.

Sharon also reports to me that you guys are very good about wearing your masks and are also doing a good job at social distancing while you shop at the market. We’re very thankful for your cooperation on both counts.

Fish Available for pick up on Friday (must be ordered by Thursday 9:00 am): Feel free to ask about other options as well!

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • East Coast Halibut

  • Shetland Salmon

  • Ahi Tuna

  • Oysters

  • 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 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

802.223.7051

www.uncommonmarket.net

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How to order fish this week a few recipes and our learning curve

Hi Folks-

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!

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Ahi Tuna

  • 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

802.223.7051

www.uncommonmarket.net

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We are opening Thursday and what that is going to look like!

Hi Folks-

Well hi there!! We have missed you and our store. What a long strange ride it has been, very dramatic times. I hope each and every one of you, whether working or not, staying in or not, schooling at home, whatever you’ve been doing, have survived it.

I’ve cooked all kinds of fun things, learned new tricks and I have lots of new ideas but for now…

No doubt we’ll talk over time about what we all did but mostly today I want to talk about what we are going to be doing going forward. We are opening on Thursday May 28th at 7 am. The deli will be blocked off (main door only please) but there will be breakfast sandwiches, coffee and muffins available. Lunch will be call in only From 11 to 2 (weekdays only) and we are starting with a limited menu.

  • Tom Robbins

  • Reuben

  • Italian

  • Vegetarian

  • BLT

New Store hours until further notice are Tuesday through Saturday 7 to 7. We will be closed Sunday and Monday.

WE WILL BE WEARING MASKS TO PROTECT YOU AND WE ASK YOU TO DO THE SAME TO PROTECT US.

Fish deliveries will be on Fridays only and will be BY PRE ORDER ONLY. This means we aren’t going to fill up the fish case. We will need to receive your call or email by nine am Thursday morning and order will be available Friday after 2. We have also opted to go this route with meat as well.

HOW TO ORDER: EMAIL OR CALL THE STORE(we will be in the store Tuesday and Wednesday 9 to 2). For email you can just respond to this email, would be great if you put your name and the word ORDER in the subject line but we will figure it out!

What follows is a list of what we can order for you if we receive the order by nine am this Thursday (5/28). Should we happen to have fish or meat left over from ordering they will be placed in ½ pound or 1 pound packages out front in the cooler.

We expect to be able to open up the deli more as we get a sense of things. Additionally, if you’d like to sit on the porch, you will need to call ahead, make a reservation (doesn’t that crack you up, does me 🙂 and order your lunch ahead of time as well. In our current world we can only fit two tables of four and one table for two on the porch.

So we will start with the Fish you can order for Friday, (minimum 1 pound) must be ordered by 5/28 9:00 am

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Oysters in lots of 25

  • 2# bags of frozen peeled and de-veined shrimp

Meat Available for pick up on Friday (must be ordered by Thursday 5/28, 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

  • Black River Ground Beef, 1 pound packages

We will also have milk, local bread and eggs, yogurt, crackers, some produce, ice cream and a lot of the standard stuff. We have moved shelving around to create a wider space and an easy loop through the store. We do have to limit occupany so please be patient if you are asked to wait. We will do our best to move people in and out quickly.

So this isn’t my favorite way to open the store but we do miss you and do need to open so please bear with us as we figure out how to make our store work best for you!!

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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Closing Friday until stay at home order is lifted

Hi Folks-

How quickly things change! We have decided to close at 7 pm on Friday March 27, until the stay at home order has been lifted, current expected date April 15. For our safety and that of our staff and customers we just really feel like this is the right thing to do. Once the stay at home order has been lifted we will be back in the business of providing a great little neighborhood store with all kinds of wonderful food! If you want fish, or steaks this Friday you will need to order it by 1 on Thursday, we will not be buying for the case.

Stay Safe everybody and stay home, flatten the curve so everybody has a better chance!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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Next steps, the fish arriving and the news

Hi Folks-

I am so impressed with our community. Downtown is virtually empty, people are for real about social distancing (I honestly wish that they had used the phrase physical distancing, always pays to be clear) and there are signs of love and hope. Literal signs…in windows, on doors, neighbors greeting neighbors through signs. It seems to me also that as we struggle to figure this out people are making the extra effort to be kind and that is good. We will get through this.

So let me run you through the details. We will be opening one hour later and closing one hour earlier starting tomorrow. Monday through Friday we will open at 7:30 am and close at 7pm. Saturday will be from 9 am to 7 pm and Sunday 10am to 6pm. Lunch, as know you, is closed. Please bear with us as we re-tool here. Dinner specials will be coming back and soups too, all packaged in the reach ready to be reheated at home. It’s a little amusing at how different it is to have fish chowder packed and cold on Friday instead of hot and ready to serve.

We are continuing with full fish orders and stocking of meat and groceries. If you are concerned about face time (and you should be) I highly encourage you to call with fish orders. We are also willing to pack other groceries if you contact us. If you email us make sure to put “GROCERY ORDER” in the subject line and include a telephone number. Don’t include card information, we will call you with a total or you can pay when you pick up. If you call, please be patient, this is new for all of us.

So more fun things. Even though I am working I have found it really important to start on some longer term cooking projects. Cooking soothes me. The fire cider is done and wow, what a punch. I don’t know whether it help prevents colds or not, but it was fun to make and something that powerful made of good things can’t be bad for you. I started my own sourdough starter so in about two weeks I can make some of my own sourdough bread. It’s nice to plan something fun to look forward to. Maybe for you it’s planning cookies with the kids from what you have in the cupboard. While I am at the market everyday there is a part of me that wishes I wasn’t, that I was home too. I am indulging that part of me by cooking out of my cupboard and my freezer.

One gem that came out the freezer this weekend was Parmesan broth. This is a known fancy chef trick that actually works for everybody. Fancy chefs have super expensive Parmesan that they save the rinds from, store in the freezer and when they have enough, simmer in water and make broth. This is also extremely delicious with inexpensive Parmesan. I throw all of my rinds, and frankly all the waxy chunks that didn’t really get wrapped right into the freezer. When I have a bunch (maybe enough to awkwardly fill a four cup measure) I put it frozen into a four quart pan with water, throw in a bay leaf or not and peppercorns or not and simmer it for an hour or two, stirring periodically. Yeah some of it gets sticky and the pan likewise but the strained broth is fabulous. Use instead of chicken or veg stock or make an egg drop soup or put half a cup into your pasta dish, really super in risotto. So good.

So that’s it, that’s the news from this home front. Take care of each other and we will see you at the store, be it ever so briefly from a safe six feet!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Ocean Perch

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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