Sharon’s Birthday

Hi Folks-

Well Sharon was wined and dined and piled high with gifts last night on her birthday. Poor kid had to work all day, opening the store at 5:30, but from the time she got out of work Chelsea and I saw to all her needs and then some. We fed her tenderloin filets with compound butter, fresh spinach from 1000 Stone farm, and garlic mashed potatoes, and served her some of the best wines we have in our stock.

I once again had good luck finding her gifts at Global Gifts. I gave her two new scarves and two pairs of ear rings. She likes both scarves very much and one of the pairs of ear rings, which is a good rate of success for me buying gifts for Sharon.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • Pemaquid and Beausoleil oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Stuffed Squash, Yay!

Hi Folks-

Oooh first snow storm! I’ve embraced Hygee, purchased my candles, turned up the heat and made a lovely stuffed squash for dinner last night.

I hadn’t made stuffed squash before so it was a little bit of an adventure. Cut in half, roasted for an hour at 350. While it was roasting I chopped an onion, a package of mushrooms and a couple of cloves of garlic. Sauteed all of those together. Took two Vt Salumi red wine and garlic sausages out of their casings and cooked them up, breaking into small pieces. When the squash was done I pulled out a scoop or three of squash, leaving a nice healthy border and mixed all of the sauteed ingredients, the loose squash and about a quarter cup of grated cheddar together and re stuffed the squash. Sprinkled a little Parmesan on top and baked for about twenty minutes and it was fabulous. Pretty simple too and a good way to eat some squash!

We bought some squash for the market tomorrow if you want to try it!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Ocean Perch

  • 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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A particularly good day

Hi Folks-

I’m still working at the store because of days like today. It started with me driving to work and as I drove I felt as if I had a flat tire on the front left. I pulled into a parking space on Elm. St. and after surveying the tire and seeing it was almost completely flat, Shannon pulled up across the street

and asked me what was going on and I told him and he said he was going to buzz to his house and get his compressor and said he’d have me fixed up in three minutes. He proceeded to inflate my tire to 36 psi in only a little more than the three minutes he had predicted. You have to know Shannon but the whole experience was cool. Shannon is an Irish gentleman of a kind, likes to have fun, is funny and is always hooking me up with good tv shows I can get, and novels. He and I have a similar taste in crime fiction. Anyway, he stopped and helped me out and I appreciated it.

The second cooler than always experience I had today was with my friend Alex, who is the sales guy for Farrels. When he came in , today, I asked him for the name of his pretty newly born son, and he told me what I thought to be the case, that his son’s name was Bruno. Alex is the kind of dad who is all in for his son, and we’ve talked before about kids and how they are. He told me today that Bruno tried to talk, to communicate with his parents, and was frustrated when he wasn’t understood. He so wanted to talk. Also, he wants to walk, although he’s only 4 mos old. When Alex holds him in the upright position he feels like he’s walking, and he likes it. He fights being moved to a more prone position. Anyway, there’s nothing like a father and son and it made me happy.

Please notice that we have only until Sunday night to order turkeys for Thanksgiving. I’m sorry for the short notice. Sharon will be know the pricing tomorrow and will be taking orders. The turkeys are Vermont raised by Stonewood Farms.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Lemon Sole
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Sirloin chili and Hygge

Hi Folks-

Sirloin chili in the house! Great dinner for tonight or put away in the freezer for a “I don’t want to cook” night. Nice with all the darkness and coldness we are getting.

I must admit daylight savings is something that is beyond my comprehension. I mean what, really are you trying to accomplish? I go to work at 6 and its been dark for a while so that isn’t really changing. The nights have gotten so short regardless, it’s pretty much dark no matter how you spin it. I thought there was some agrarian purpose early on but that doesn’t seem to hold. My trick is to embrace Hygge, pronounced “hoo-guh, warm drinks, fires, wool socks, soup and cuddling. Doesn’t matter what you do with the clock, days are getting shorter until the solstice! And won’t that be a reason to celebrate!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Grey Sole

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Ocean perch

  • 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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dinner on halloween

Hi Folks-

Sharon, and I and Sharon’s sister, Maggie, just finished dinner. Sharon thawed some spaghetti sauce she made a month ago, using copious amounts of vegetables she cleaned out of the refrigerator, it was that kind of sauce with lots of chewy vegetables. We were talking about what I was going to write for the post and Maggie’s thought was to talk about Halloween here in Vermont, with the widely changing weather. It was 65 degrees tonight as we entertained the trick or treaters who came by our house, with torrential rains falling on them. And we can all remember Halloweens past when we had icy rain flowing down our backs in small trickles.


Sharon cooked
tonight. We share cooking duties, but with Sharon cooking at least 75% of the time, I must admit. My die hard rules of the kitchen, in terms of me doing my share toward cleaning up, are that it is always my job to empty the dishwasher. I do other things but its a hard and fast rule that I do the dishwasher. It’s also my job to empty the garbage and recycling. I try to do these things without complaint and expeditiously. It feels good to help always.

We are entering our yearly slow period, which is frustrating. If any of you are missing us you should stop by and get a sandwich or fish or something. We would love to see you.

A note about fish- because things are slow we haven’t been stocking sea scallops, but if you’d like some you can order a minimum of a pound delivered Tuesday or Friday.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Chicken Sate and Medieval oat cakes

Hi Folks-

Taste of fall this past weekend, definitely felt a nip in the air.

I made chicken sate last night and it was great, recipe below. I did use the peanut sauce from the market. There were three of us and we used about a third of the jar so I see more sate in my future, yum!

Just to close the loop I did try to make Gluten Free bread last week, using my oatmeal bread recipe. It was wretched. Think of a mildly flavorful medieval unleavened oat cake. I have successfully made GF quick breads but so far traditional yeast breads look they are out. I might give it one more try and use some additional leavening agents. George was telling me that he’d had some excellent GF pizza crust and when he asked the woman how she had baked it she said “That isn’t baking, that’s chemistry.” We’ll see.

Chicken Sate

  • eight 10-inch wooden skewers

  • 1/2 cup heavy cream

  • 1 teaspoon curry powder

  • 1/4 teaspoon turmeric

  • 3/4 teaspoon ground cumin

  • 1/4 teaspoon cayenne

  • 3/4 teaspoon salt

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 2 small whole boneless skinless chicken breast (about 12 ounces)

Mix onion, garlic, cream and spices together. Slice chicken into ¼ inch slice. Marinate the chicken in the cream mix for a minimum of 15 minutes and for as long as over night. Using damp bamboo skewers or metal skewers, skewer the chicken, trying not to bunch it up too much (cooks better that way). Broil on a hot broiling pan (or grill) for five minutes on one side or until it starts to darken in spots, flip and broil for another 3-4 minutes or until done. Sprinkle with fresh Cilantro and serve with peanut sauce (which you can and should buy from the market:-) and rice. I often double the recipe, because left over Sate is almost as good as the first time round.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • 2+ Tuna

  • Lemon Sole

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • 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

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

.

Ocean Perch

Hi Folks-

Early morning posts!! Good Morning! Peter ordered up some Ocean Perch for today as well as all of the regular goodies for the fish case. It lends itself well to pan frying, being cooked in packets with a little white wine or layered into a baking dish with your choice of shallots and ginger or spinach, tomato and a little feta cheese.

While I had time to get the permit that I needed for the wine tasting I did miss a couple of steps that are necessary so with much chagrin I had to cancel the wine tasting. Peter and I working on some in store deals to at least make sure you can get the discounts on the wine. More on that later.

Have a great weekend!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Scottish Salmon
  • Dayboat Haddock
  • Ocean Perch
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 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 fish tomorrow

Hi Folks-

Sometimes you just don’t feel like chatting, that would be me now. None-the-less you do need to know what fish is coming in, so that is below. Also I am trying, for the first time, making my favorite bread recipe with GF flour, I’ll let you know how that goes. See you soon, undoubtedly less cranky.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • 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

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

.

Roast Beef Hash

Hi Folks-

So this is working out perfectly, unlike everything else in my immediate present. I promised Sharon I’d make roast beef hash for her tonight, I thought I maybe could write up the recipe for the hash in this post, and the New England Patriots play the New York Giants tonight and it’s on television and we get the station. Yessirree, that comes together perfectly. First, the hash.

I’ve found that hash is best made from left overs and that’s the case with the hash tonight. We have the remnants of a ribeye roast to use for the meat. Also great for hash are corned beef, ham, pastrami or turkey, but tonight’s is left over ribeye all the way. If you do use another of the meats, the rest of the recipe doesn’t change at all.

– So basically I cut the meat into small cubes, (your choice the size), and remove the excess fat as you cube the meat. I had about two pounds of meat for this project.

– Then I cut two large onions into fairly large diced size and I small dice two whole heads of garlic. Don’t wimp out and use less.

– Last for cutting is the previously baked potatoes. Your potatoes have to be baked before they are fried with the hash, either several days before or just before you start to put the hash together. Tonight we didn’t have any leftover potatoes so I baked five medium sized red potatoes this afternoon. You cut the potatoes any way you want. I slice them like home fries but the hash is just as good when you mash the soft potatoes into the mixture as it fries.

– Putting it all together is easy. The whole thing is easy! You first fry in a large frying pan the garlic and the onions. Cook until tender, about 5 – 10 minutes. Then you dump in the cubed meat, fry for a while, and last you throw in the potatoes. I like to fry this whole mixture at a low heat for a long time, until everything is nice and homogenized and the potatoes get slightly crispy.

And there you have it, home made hash. Salt and pepper to taste.

The Patriots are playing the Giants tonight on Fox and this post will be in your mailbox long before the game starts at 8:20. I know many of you think football is a dumb game, but I don’t care. I truly love watching it, just as I loved playing in high school and college, and I’m GaGa over Tom Brady and Bill Bellicheck.

The fish tomorrow, I always say this but it is exceptional, is great and is the best in Central Vermont. Tomorrow we have Alaskan King Salmon, Halibut, Lemon Sole and wild Gulf shrimp from Mexico.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Wild Alaskan King Salmon
  • Lemon Sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops
  • Beausoleil oysters, from PEI

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Delicious quick dinner recipe, go sheet pans!

Hi Folks-

I’m making pad thai tonight and I’ve gotten a late start so the post is going to be very short. I did want to share a great recipe I found on the NY Times for sheet pan chicken. Sheet pan cooking is all the rage because everything (veg, starch and protein) cooks on one pan at the same time. As folks get fancier it gets more complicated but this recipe is the epitome of simple sheet pan cooking, delicious and quick. I used less thighs because I had fewer and it still came out great. So give this a whirl on a week night!

Sheet pan chicken with scallions and potatoes

INGREDIENTS

  • 12 scallions, trimmed (about 1 pound)

  • 5 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)

  • 8 large bone-in, skin-on chicken thighs (about 3 pounds)I used our Misty Knoll legs and just cut the drumsticks off to use for another time (like for football this coming weekend 🙂

  • 2 tablespoons drained capers

  • 1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

PREPARATION

  1. Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.

  2. Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using. I actually just put my sheet pan over the burner for a minute, used the lemon juice to deglaze the pan, added the capers salt and pepper and poured it over the chicken. Simple and no extra dish!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Prince Edward Island Mussels

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

.