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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