Quick veggie side dishes

Hi Folks-

So best advice to day is to buy the fresh baby squash coming into the market tomorrow, lightly coat with salt, pepper and olive oil, grill for 6 minutes, flipping once and drizzle with the roasted garlic infused olive oil from the market. Chop roughly and serve. Sliced cukes, cherry tomatoes, Thai basil, a little red wine vinegar and a healthy handful of umiboshi seasoning and you’ve got a nice cold veg dish too.

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Dover 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

.

Pennsylvania Peaches

Hi Folks-

Tomorrow we’re going to have Pennsylvania peaches arrive and I can’t wait. These rival the best peaches in the world and we’ll be getting them by the bushel until the supply runs out. Also, Tuesday this week our favorite item from the Associated Buyers food show arrived. Sharon and I agreed that the most notable thing at the show was the smoked soy sauce, very interesting and good flavor, and now after a long wait we have it on our shelves. We’re having it tonight. Sharon is making a glaze out of the smoked soy sauce and honey and slathering it on salmon before she grills it.

We’re also having grilled baby zucchini and baby summer squash, organically grown by 1000 Stone Farm. Sharon’s cooking tonight and I think I’d better commit to cooking tomorrow so that I contribute my fair share to the cooking effort. Sharon loves to cook so much that it’s all too easy to rely on her to cook almost every night but as she pointed out to me last week when she brought home the package of chicken thighs and suggested strongly that I do something with them, I need to do my part.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East Coast Halibut
  • 2+ Yellowfin Tuna
  • Alaskan King Salmon
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 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

Fish tacos, so easy, so summer

Hi Folks-

So a weekly meal rotation has never really interested me even when I was working and cooking for a much larger family. Once a week is just too often. Peter complains that some things he loves go zooming by and he never see them again (which is occasionally true). I like to work more with a monthly theme or if I’m trying to perfect something we might see it once a week until I’ve got it down (we had pastrami for three straight weeks:-).

Anyway you should make fish tacos, once a week if you are that kind of person. So simple, so easy. Fish taco seasoning in the deli, a pound of cod, tortillas, a ripe avocado, lime juice, cilantro and sprinkling of chopped romaine and you are there. They literally take fifteen minutes from start to finish and they are delicious! Chop the fish into chunks and throw it in a plastic bag with half the seasoning packet, a tablespoon of oil and a splash of water. Marinate five minutes, while that’s going on, thinly chop your romaine, slice your avocados, cut your limes, chop the cilantro. In a non stick pan saute the fish (takes about four minutes) and heat up, ideally, a cast iron pan and start warming up your tortillas. Flip the tortilla once, pull from the pan when puffy, skim with a bit of mayo, add the fish, avocado, lime juice squirt, cilantro and lettuce. Done and Done!

Peter has fresh shrimp coming in tomorrow, still wild caught, go Peter! Also trout and a bunch of other fresh fish as always.

Fish tomorrow:

  • Haddock
  • Trout
  • Icelandic Arctic Char
  • Swordfish
  • Alaskan Cod. Frozen at sea
  • Shetland Salmon
  • Flounder
  • 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

.

 

“Here’s the chicken, Bubba.”

Hi Folks-

As much as we talk in these posts about the great things we serve at our house for dinner, with me usually telling you how great Sharon cooked for this or that occasion or just for a casual weekday meal, sometimes it’s the case that it doesn’t have to be great but just has to be cooked. Sometimes it’s the case that Sharon has cooked ten nights in a row and that it doesn’t matter what Peter cooks as long as he cooks something. As long as he gets it done. Last night was one of those nights. Sharon arrived home with a package of chicken thighs and a loaf of bread and the clear message to me, her partner, to put something decent on the table. So I did. It wasn’t memorable but it was some form of chicken and rice and it fulfilled Sharon’s one requirement that she didn’t have to cook it.

Tomorrow for fish arriving we again have Alaskan King salmon, which has finally come down somewhat in cost. We also have dayboat haddock and dayboat grey sole provided by the New England Fish Mongers, hook and line caught fish that was caught just yesterday. As fresh as you can get in Vermont. We also have great prices on swordfish and dry scallops, and have oysters coming in from Maine.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Alaskan wild King Salmon
  • Dayboat grey sole
  • Alaskan King Salmon
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Pemaquid Oysters, ME

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net  

King Salmon and a couple of quick recipes!

Hi Folks-

Hope everyone is enjoying this summer that seems to be speeding by! I know Peter and I are going to try to sneak one more little vacation in or maybe a couple of long weekends.

I riffed on a couple of New York Times recipes this weekend to good effect. Made hamburgers with chopped Hatch green chilies and garlic, then spread a layer of green chilies on top and then a slice of Monterey Jack cheese, finished with a handful of chopped cilantro, absolutely delicious!

I also made their hunan beef recipe but went so far off the reservation with that I don’t think they’d recognize it :-).

Marinade of 2TBL soy, 1TBL sherry and ½ a TBL each of flour and corn starch. For the two of us I used 1 house cut ribeye cut across the grain, into thin strips. Make that marinade, slice your beef and then prep, 2 TBL garlic, 1TBL ginger, 1 TBL cumin and 2 to 4 tsp red pepper flakes (we used two and was just spicy enough for us). I used my wok which I think is best for this. Heat about a cup of peanut oil in the bottom of the wok, while its heating stir your beef into the marinade. When its hot, put half the beef in and cook, stirring a bit for 2 minutes or so, remove to paper towel to drain grease, do the next batch. Drain all the oil out of the pan except about a TBL and then add a TBL spoon of sesame oil. Take the little dish of seasonings you set aside and put it in the wok, stirring until it becomes fragrant, 1 – 2 minutes. Toss the beef back in, stirring to coat completely and serve with a handful of chopped scallions or cilantro. Turn off the heat and eat!

Local berries from Elmore Roots and Leah’s Berry farm keep popping up at the market, they go fast though. Kyle at 1000 Stone farm is bring in great greens, cherry tomatoes, pea shoots, sprouts, cucumbers and this week we will have broccolini from there as well! Getting dinner at the market is always great but this time a year, whew, got to love it.

King Salmon!!!

Fish tomorrow:

  • Haddock

  • flounder

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • King Salmon

  • 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

.

so where can you smoke it exactly?

Hi Folks-

So my good friend Dave Thurston and I were talking this morning, him reading his NY Times and drinking coffee and me trying to run the register and make the coffee for you all, and we were talking about Trump, getting old, working, the legalization of pot, and what we were going to be doing for the rest of the day. Trump was a gloomy topic, he seems to be gaining in his self delight, unchecked, and he’s scary. Getting old we just skirted, the way two oldish men will do. Working, Dave and I know a necessary effort when we see it. On the legalization of pot, Dave and I are both for it and trying to figure out all the ramifications.

The last topic of downhome conversation was the subject of what we were going to be doing today when we got out of work. That one we had a unique perspective on. Dave had the other day mentioned a drink he’d started drinking recently that consisted of tequila and kombucha and that he drank it at Three Penny, and without tipping his hat to himself, acknowledged that the drink had now become well known and indeed his name was attached to it. So today, I suggested that when we got out of work we met at Three Penny and have a few “Thirsty Thurstons”.

We in fact did that and in the process had a good time with Tom, a young and very dear to me friend, Sharon of course, and Andy. I had to agree with Dave about the quality of the thirsty thurston and walked carefully past the liquor store on my way to my car being aware of the possibility that if I stopped I might be drinking tequila later than I should.

We have a really tantalyzing selection of fish and seafood tomorrow. We’re doing a big deal on Swordfish, selling what we almost always charge $15 to $17 for only $9.99 per pound. That’s ten bucks a pound for swordfish and I bought fifteen pounds of it so feel confident you’re going to love this. We also have wild halibut for around $20/lb, not a bad price at all for the prince of white fish. We also have whole 10 oz. Trout, Yellowfin Tuna, graded 2+, and fresh Pemaquid oysters on the half shell.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East Coast Halibut
  • Dayboat yellow tail sole
  • 2+ yellowfin Tuna
  • Rainbow trout, farm raised, 10oz. ea
  • 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

Happy Fourth of July!

Hi Folks-

Happy Fourth of July! Montpelier is going to be it’s usual rocking self on the third and we hope to see you then. Store

will be stocked with great fish to grill, steaks, local greens, smoked gouda dip, all the goodies.

We will be closed July 4th. If the heat holds I don’t know that we’ll be grilling at home, but maybe late night like nine or something. I am making David Tanis’ French Style potato salad tonight, check it out here French potato salad. I think on the fourth I’m going to do that cold seafood thing; a little poached salmon, some chilled shrimp, oysters on the half shell and some barely blanched asparagus spears; all served with a little cocktail sauce, a little green sauce, and a little curried mayonnaise. Maybe some lightly tossed greens.

Oysters tomorrow! And Little neck clams! And peeled and de-veined frozen shrimp in the freezer!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Bluefish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Flounder

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Little neck clams

  • Pemaquid Oyster

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

closed

closed

closed

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

.

bluefish, squid, new art and flowers

Hi Folks-

The market is looking spiffy. I finally got the flowers out onto the porch, we have a new photographer, Max Hughes, hanging his work, which is great, Mary Thulman’s wonderful oils are still there and the fish, food and meat cases are all popping!

Even though we own our lovely market the question “what’s for dinner” still needs to be answered every day. Sometime, often actually, I’m inspired, sometimes I’m tired. Last tired night I brought home one of the fancy VT pizzas (haven’t a clue what they are called, only black and white box in the freezer), slathered on some great pesto, also from the freezer and shredded a little fresh mozzarella on top of that. Followed the cooking instructions and Peter swears it’s the best pizza in town, so he’s a fan…me too. Easy dinner, great taste.

We can now get fresh king salmon. It will retail for a little under $40 a pound. You will need to special order it, so if you are interested in a pound or more please call us by Thursday at noon for Friday delivery.

The haddock we got off the boat last week was great and we will be getting it again this Thursday. Highly recommend it!

Fresh squid and bluefish in tomorrow!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Blue fish

  • Fresh Squid, tubes and tentacles

  • Yellow tail sole, dayboat

  • 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 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

.

Fresher even

Hi Folks-

Tomorrow we’re offering haddock from New England Fish Mongers. It was caught on Wednesday and delivered to our store today. It’s a little more expensive than the haddock we usually offer but I think you’ll appreciate its freshness. NEFM offers whole fish as well as filets, with cod, haddock, sole, or flounder, pollock and sea scallops. It’s all pole and line caught off the Mass coast. We are also offering East Coast Halibut tomorrow as well as our standard fare.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • East Coast Halibut fillets
  • Dayboat yellow tail sole
  • Alaskan King Salmon
  • Sustainable Shetland Salmon
  • Dayboat Haddock, caught Wednesday
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Pemaquid Oysters, ME

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Fish Camp

Hi Folks-

Well we spent a wild weekend at a fish camp on Lake Champlain with Sophia and her buddy Maria. Fish camp means that everybody (but us) brings a boat and fishes all day. For us it was an amazing cottage right on the lake with a great deck and four huge docks to go swimming off of. We did Farmer’s Market in Grand Isle, went to Knights Point state park for swimming, checked out a crazy antique shop with semi tamed chipmunks running around (very, very startling to me) and generally had a good time being tourists right here in Vermont. I love to travel but summer time in VT… not to be missed!

Great fish tomorrow, Wild striped Bass from Maryland and Bluefish too. Try some of that Umeboshi on the bluefish right after grilling it, divine!

Fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Bluefish

  • Swordfish

  • Wild Striped Bass

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 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 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

.