mostly the fish

Hi Folks-

Tonight we’re attending the play “Grease” so I don’t have much time to chat, but I did want you to know about the fish we have arriving tomorrow. There have been several interested parties make earnest inquiries into buying our store, which Sharon and I find encouraging. We’ll keep you posted and you’ll find Sharon and I at the store our usual hours throughout, and as always we’ll be happy to see you all.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • whole 10 oz. Rainbow trout
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • PEI Mussels
  • 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

Fire Cider, spring and the fish coming in!

 

Hi Folks-

Whoa, happy fake Spring! I’ll take it! And wish for a little more sugaring snow.

I made this really fun thing with Chelsea this weekend, fire cider. For those unfamiliar, fire cider is a traditional (read very old) tonic made by herbalist to help boost health. I have purchased fire cider from herbalist before and felt like it did help ward off the crud and minimize the crud when I got it. Anyway it’s a pretty basic recipe with all the things we know are good for us; garlic, ginger, turmeric, onions, thyme, black pepper, hot peppers, horseradish, apple cider vinegar and raw honey. I thought “Hey I bet I can make this,” and then I thought “hmm maybe I’ll call an herbalist and find out if there are herbs that help support respiratory health.” Certainly that is something Peter and I both struggle with (although my recently quitting smoking after years should help quite a bit too ;-). She recommended a couple of different herbs so I dropped by my local apothecary (how cool is that, I bet you have one too) and got both the herbs and some dosage suggestions.

It was intense, garlic, onions, fresh horseradish, ginger and jalapenos had our eyes running but we persevered and added all the ingredients to half gallon canning jars, covered the solid ingredients with raw cider vinegar. Shake every day for three weeks, strain and then mix in raw honey to taste. The recipe I used was from the Herbal Academy and is here Fire Cider Anyway, super fun project with Chels and who can’t use a little boost these days?

Peter has great fish coming in tomorrow and if the weather stays as it is, you should come eat on the porch, I don’t care if it is March! Also check out the prepared food case, all kinds of fun creative foods in there! Oh yes and wash your hands! All the time!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Blue Fish

  • Halibut

  • 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

.

basketball and sparkly party

Hi Folks-

This Wednesday Sophia and I went to the Montpelier boys basketball team’s game against U-32, a semi-final game in the Vermont State Tournament. I hadn’t watched boys basketball in years and it was intensely enjoyable, for an old high school jock who is dedicated to his love of sports.

These kids went all out. They were a team first and foremost, each boy feeding off the energy of his buddies, quite honestly rooting for the success of his teammates more than for himself.

And they did great, leading the entire game, and finally winning by about 20 points. Sophia had done yeoman’s work in getting her fellow Montpelier students to support the team very loudly and certainly. We drove home happily looking forward to the Finals against Fair Haven, on Saturday afternoon at the Barre Auditorium. You should go, anyone would enjoy it.

Then, not to be outdone, Sharon went to Bethany’s birthday party, held at Three Penny, starting just when the game started. The theme for the party was sparkle and shine, Bethany wanting her friends to be as “bright on the outside as I know you are on the inside.” Sharon brought as a gift a hand sized LED device that was a light show and almost a party ball, and looked elegant with the sparkles she’d applied to her body. That too, actually was quite exciting. She looked great.

So don’t forget that though we are selling the business we are still going forward with running the market as we have for years. We want the market to be the place you want to be. Sharon and I are here full time until we do sell, running the store the way we always do. Just so you know.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Ocean Perch
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

Weirding out in aisle threee

Hi Folks-

Happy news first, if you haven’t checked out our most recent artist, Sarah Munro, you are missing out, look up, look around, she also has cards.

What does it say about our world and my small mind that I would rather think about a pandemic virus than the upcoming super Tuesday? Anyway Peter is covering us on the politics and I am grabbing the food end of things. I read the N.Y. Times this week end… I know, I usually do. To their credit they pointed out that they may have become way too big. So to help I am going to look around for other reliable news but this weekend I read about the coronavirus. Statistically, slightly worse than the annual Flu. Which if you aren’t immune deficient, respiratory impaired or really old (or weirdly, male, that apparently doesn’t help) you’re probably going to be okay but so many of us are all those things.

So into the grocery store I go. I do my usual, get all the vegetables, plan on looking at a little meat and then hit the dairy aisle. A bottle of wine and I am out of there. Then I thought “Oh jeez am I supposed to have canned food?” So down I went. Fessing up here, got canned corned corn, canned mushrooms, saw the canned beans and went nuts (black beans, garbonzo, cannelini, navy) saw the canned green vegetables and went back to the pasta aisle to get the super green pasta instead, and then as a matter of discipline, back to the canned food aisle. Canned salmon, tuna, crab and chicken…hard No on the corned beef, steak, beef stew, mystery chili. I didn’t get anything I wouldn’t normally cook with but wow the bags were heavy. Anyway I am sure we are all fine and if things get hinky call me, (maybe don’t stop by), we’ll figure it out.

Fish tomorrow:

  • Haddock

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Ocean Perch

  • Sole

  • 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

Braised BBQ Beef with apple 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

.

A breath of Spring!

Hi Folks-

Well wasn’t today a breath of Spring!! I was, unsurprisingly, overdressed, one of my favorite problems :-). Quick post tonight, I am making stuffed peppers for the first time in twenty years and trying to make them both healthy and delicious, I think the delicious will be the bigger challenge. I’ll let you know how it goes.

I do feel I should point out that it is also going to be warm tomorrow so that makes a great day to hit the porch at the market for lunch or comfortably fire up the grill and have some fresh grilled fish for dinner! There looks to be a little turbot left which I myself am hoping to grill tomorrow (in foil).

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Scottish 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

Braised 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

.

I don’t mind vegetables

Hi Folks-

Sharon and I have once again reached the point where we need to lose some weight. In the past, several times we’ve gone on a rigorous diet to lose weight and we’ve done so successfully. Then we go off the diet and in the ensuing months we’ve gradually gained the weight back until we’re back where we started. Not good.

This time we haven’t started a formal diet but are shifting our own diet to include lots and lots of vegetables, no sweets, breads or pastas, meat and fish are okay, and then more vegetables. Sharon has become a fanatic over vegetables. Maybe this is in reaction to me almost killing her with junk food when she was incapacitated with pneumonia. I don’t know, but I’m dutifully following her lead on this diet, and when I had the assignment of cooking dinner this past Monday I really tried to make her proud of me.

I cooked swordfish, (broiled), and I sauteed mushrooms with scallions and grape tomatoes. I cooked brussel sprouts, now there’s a vegetable, and I also cooked mashed cauliflower. That dinner was the pinnacle of my experience cooking vegetables, and Sharon indeed was favorably impressed, which is the whole point of this story. I did it!!!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Turbot
  • Swordfish
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops
  • Beausoleil oysters, PEI

See you at the Store!

The Uncommon Market

The store worth walking to.”

802.223.7051

www.uncommonmarket.net

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

.

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