The secret powers of cauliflower

Hi Folks-

Our weather certainly has an interesting personality these days, super cold to super warm super quickly. We are very lucky in our weather here comparatively when looking at the rest of the world. I wonder if there would still be so many nay sayers if they had started out calling it climate change instead of global warming. The article I read in the New York Times on the two cities of San Francisco and Manila (on opposite sides of the Pacific) and the reality of rising sea levels when you live right on the water really stuck with me. Good read!

So I am (and Peter by association) indeed eating my “damn vegetables.” Really it is the best thing for you; you name it, weight loss, thrift, health, carbon foot print, all courtesy of vegetables. It takes a little thought but with not much effort I can usually sneak in 2 to 4 extra vegetables in every meal. Chopped soft greens like chard or spinach go into just about anything. Cauliflower is one of my vegetables go tos because it has almost super powers of disguise. Steamed cauliflower, pureed with an ounce or two of cream cheese, company worthy “mashed potatoes”; riced raw cauliflower makes a very believable “rice” or “orzo”. I made a stir fry last week with a ton of vegetables and the last thing to go in was the riced cauliflower, which took just a minute or two to cook and tasted great. I have also used medium sized blanched pieces instead of pasta for “mac and cheese.” I must admit, despite pressure from the internet, I have yet to make pizza crust with it but hey, who knows, maybe that works too!

The biggest challenge for healthy eating for me is skipping all the simple carbs. I don’t demonize them and I don’t have much of a sweet tooth so that makes it easier. I’d rather have one slice of really fabulous focaccia a week than regular toast every day.

Okay enough about all that, unless of course you’d like to write to me about sneaky delicious ways to eat more vegetables 🙂

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Striped Bass

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI 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/black bean Quesadilla

Friday

Braised BBQ Beef with apple and onion slaw, Yum!

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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Big News !

Hi Folks-

Happy Valentines day! I love the Phantom and how Montpelier looks on Valentines day. Peter brought in some great fish, try the turbot, similar to sole but a bit heavier. Lots of oysters, scallops and shrimp!

The big news is that Peter and I, after long deliberation, have decided to put the market up for sale. We have a beautiful, vibrant store and we are really hoping to find someone who wants to take what we’ve done and bring it to the next level.

We have felt so much part of our community for the last 13 years it’s definitely with some mixed feelings that we are thinking of stepping down. It’s not a fire sale.

We both love the work but Peter is ready to retire and I am ready to have a little more flexibility and a whole lot less responsibility. We would like to travel, take some family vacations, have some family holidays, honestly we are pretty excited about our next steps! The asking price is 150K for the business (we have an excellent lease agreement as well as a long list of assets). While we are happy to chat as always, details are available for serious inquiries only. Please feel free to forward this email to some one you think might be interested. Maybe it’s time for you to take that next step and buy a store!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Scottish Salmon
  • Haddock
  • Turbot
  • 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

Vegetables, Cod and Color

Hi Folks-

 

Whew, first day back after a long slow illness! It was nice to be back and I love how the art we have in the store right now, gives it such a kick of color!!

 

So usually in January I start my “eat your damn vegetables” diet. I am late and I am feeling it. It was very hard to get excited about any food while feeling so ill and hard not to gravitate towards comfort food at that. Tonight, Cod in a vaguely Greek style. One fillet of cod in an oiled baking dish, covered in a mixture of chopped tomatoes, chopped red onion, 8 oz of plain Greek yogurt, a sprinkling of capers and a couple of ounces of crumbles feta baked until done, served with two vegetables, because I need to catch up!

 

 

Fish tomorrow:

  • Haddock
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Trout
  • Arctic Char
  • Dover sole
  • 16/20 Wild Gulf Shrimp
  • PEI Mussels
  • 10/20 scallops
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

Poor Sharon

Hi Folks-

 

Sharon told you in her last post that we’ve both been under the weather, with her ailment being full blown pneumonia. Because she’s been so ill I’ve wanted to watch our for her, to take care of her. The first thing you think of when someone isn’t feeling well is to feed them. And I have been all over that, feeding Sharon. We almost always eat from the products we carry at the market, happily so, but somehow I thought Sharon might like things that were a little different from our standard fare, so the first day I was in charge of taking care of her I went shopping at downtown Shaws.

 

I can only say in my defense that I was tired and worn out too, and working almost full time at the store, so I guess I thought it was okay to take a short cut from our usual quality home made food, and purchase foods that had nothing to do with “home-made.” My favorite discovery was Jimmy Dean Sausage Egg
Biscuits. Nuke for 90 seconds on reduced heat to thaw, then go full blast for 55 seconds to cook. Aside from the quality of the actual food, the idea rocked. And, in truth, though no comparison to our own breakfast sandwiches, these were pretty tasty. And only 145 seconds to prepare, that was for me.

 

I bought other such things and fed them to poor Sharon. Frozen egg rolls, frozen chicken pot pies, a macaroni and cheese that was in the refrigerated section, sheathed in plastic you could only get through with a chef’s knife. The hoped for fun of it lasted only a few days before I had to have something good. Poor Sharon was so sick she ignored the subject. No, last night I made lentils over rice, just cooking the lentils in vegetables and chicken stock and a little vinagrette you add at the end. Ladle it over white basmati rice and you have a food experience rivaling Jimmy Dean’s best. Tonight, Sharon is making tofu-garlic hot pot and I think we’ve phased out of our instant food junket. I can only hope.

 

I don’t know if you’ve seen it but our new artist for the ArtWalk program is Sarah Munro, and her work lights up our store. You all need to see it, and Art Walk is tomorrow, so it’s a good time to come and maybe get to talk with Sarah. She’s singing at Sweet Melissa’s with Mark and said she’d stop by later. We all should stop by Melissa’s and have a drink, then do the Art Walk Thing. That’s what I think.

 

Fish tomorrow:

  • Haddock
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Halibut
  • 10-20 Dry Sea Scallops
  • 16/20 Wild Gulf Shrimp
  • PEI Mussels

    See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

Scallops and factory resets

Hi Folks-

Peter and I had the very unfortunate experience of inadvertently having a factory reset done on our computer. Neither of us knows when or how it was done but all of our writing/photos every thing is gone! Very dramatic. The emails to you all are at least recorded several other places and bless the google cloud for our email but wow!

I unfortunately, cannot seem to kick this round of pneumonia so you won’t me this week. I’ll miss you! The staff as always is doing a great job holding things together and of course Peter is there. If ever you felt like throwing a little extra in the tip pot this would be a lovely time!

Fish tomorrow:

  • Haddock
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Scottish Salmon
  • Arctic Char
  • 10/20 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

shakshuka, the fish tomorrow and too much phone time

Hi Folks-

Holy quick post batman! I spent 6 hours today getting a phone back in service after accidentally knocking mine off my nightstand this morning. Just got home about an hour ago (7:30 pm). I spent several hours wishing that cell phones weren’t a thing. Maybe tomorrow I’ll figure out how to call on it :-)! Yikes

Anyhoo, Peter has some great fish coming in tomorrow. This is a slightly trickier time of year for fish, prices are generally a little higher (thinking about being on a fishing boat in January makes me sympathetic) and availability is a little lower.

I talked last week about making naan and I still want to. My mid week energy is a little lower than predicted so I might possibly stop by the Hippy Chick Pea and see if I can score a couple of pieces of naan for my lamb sandwiches. That would make it a little more doable.

Here’s a quick recipe for Shakshuka that I will be making for dinner this week. Shakshuka is from North African and is a lovely eggs for dinner option that you can make so fast!

1- 28 can diced tomato, 1 red pepper and 1 onions all sliced thin. Cook the onion and pepper together first til soft about twenty minutes, stir in your 5 thinly sliced cloves of garlic, wait a minute and add 1 tsp cumin, 1 tsp paprika, and ¼ tsp cayenne; add the tomatoes and simmer for ten minutes, stir in either a little feta or some cubed mozz, crack a couple of eggs on top and put in a 375 oven for ten to fifteen minutes. Pull and sprinkle with cilantro!!

Also wanted to remind you that while we are not carrying scallops in the case, the minimum order is only one pound and we can pretty much get them for you next day!

Fish tomorrow:

  • Haddock
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Farroe Island Salmon
  • Sole
  • 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 Veggie 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

.

 

A weekend with Sophia

Hi Folks-

Planning a fun family weekend with our grand daughter, Sophia, staying with us Friday and Saturday. Sophia and I went shopping today at Shaws and our store to pick up some fun food for the weekend. We plan to watch movies tomorrow night and then Saturday Chelsea is joining us for dinner and a candle making session. Sharon is the master candle maker, Papa is a rank beginner in this category. At least Sophia knows to listen to her grandma when there’s a confusion of incoming information. They both kind of chuckle behind my back when I make a wrong turn or a flat out mistake. They expect it from me in matters such as these and we’re all happy, them being the seasoned veterans and me being the brash neophyte with all the ideas that can’t possibly work.

Anyway, Sophia and I are preparing homemade burritos for dinner Friday, and Sharon is going to make her outstanding spicy shrimp dish on Saturday. The food will certainly be good, we just need to make sure we’re on Sophia’s wavelength for the weekend and that we have some fun.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • whole 10 oz. Rainbow trout

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Cooking goals, tips and a quick recipe

Hi Folks-

Hmm serious January going on, feels right though, I always think its weird when its 30 degrees in January.

We are shuffling things around in the store, trying to restock things that sell and discard those that don’t, so please forgive our occasional bald spots 🙂 as we perk things up!

Made a leg of lamb last weekend. It was ginourmous, so I untied it, cut about three pounds out of it and then proceeded to cook it. We are still having leftovers, but who doesn’t love a hot lamb sandwich? I saved the rest of the lamb to cook fresh. I have never made naan and I have always wanted to; well seasoned shredded lamb, with some fresh micro greens or watercress and tzatziki on fresh warm naan. That’s the kind of thing that makes me look forward to cooking!

In my usual perusal of recipes this weekend (does anybody else do this, I must look hundreds a week) I found a cooking tip that was new to me and might just change my relationship with tofu! I have a luke warm relationship with tofu at best. I have always laughed at, but sympathized with, my dad’s favorite way to have tofu … stir fried with sausage. I get his point, tofu is so bland and I have found it challenging to make it tasty. The best I’ve done is to include it in things where the texture is a nice little addition. So check this out, the best way take the moisture out of tofu is to freeze it and then defrost, apparently the water just runs out of it and you are left with something you can actually get crispy and that will also absorb a bunch of flavor. Versus my valiant but inefficient method of wrapping it in towels and weighing it down with cast iron and waiting. I care less about the crispy (although crispy ginger garlic tofu is one of my few favs) but the thought that it might actually absorb flavor instead of repelling it is pretty dang exciting. I’ll let you know how it goes!

Here’s a little recipe for the smelt, which I happen to really like, heads off, gutted and the bones are good for you!

Fried Smelt, Recipe By:Aredendra

“My Newfie grandmother’s smelt recipe. They’re like little fishy french fries!”

Ingredients

  • 1 cup all-purpose flour (I bet cornstarch would make it a little more like your Asian grandmothers tempura but would also be delicious and GF)

  • 2 tablespoons salt

  • 3/4 pound cleaned smelt

  • 1 cup vegetable oil for frying, or as needed

Directions

  1. Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.

  2. Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper

Fish tomorrow:

  • Haddock

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Ocean perch

  • Canadian Smelt

  • 16/20 Wild Gulf Shrimp

  • PEI 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

stay warm

Hi Folks-

Sharon and I are getting over our respective bouts of respiratory distress and are on the mend. Back to work and all that. Bitter cold coming tomorrow, so we’d better eat something good. We have no swordfish or sole tomorrow, don’t know why I couldn’t get any. We do, however, have some halibut and some grouper arriving to join with the stuff we regularly have.

Stay warm and have a nice weekend.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Grouper fiets
  • 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

Hey , we missed you!!

Well Hi!

I think this has been our longest stretch ever without a post. We try really hard up until that week of Christmas and then are too busy talking calls, getting orders, making sure we have the orders, planning the work flow, you get the picture, to write. This year we had a combination of the opportunity for a little time off coupled, unfortunately, with both of us getting sick. Good part, we had already scheduled our time off, bad part, not much in the way of fun time off.

However we improve and here I am! Unsurprisingly I made soup this week. Started with the “I can’t cook” rotisserie chicken, made stock. Had a ham bone and convinced my daughter to go get me split peas, yellow this time. So beef stock, chicken stock, ham and split pea soup (ironically no stock involved), Chicken stew and for a grand finale smokey minestrone with tortellini. Food can cure it all. I’ll post recipes tomorrow on our web page.

The staff has been amazing, they work so hard during the holiday season and then they keep on going on. My thanks to them!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Ahi Tuna

  • 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

.