Spring and goat


Hi Folks-

So here we are luxuriating in spring and winter is hard on it’s tail with nine inches of snow expected tomorrow. No words. No more words at all.

Peter and I were trying to get our summer organized … what work needed to be done, which parties need to be thrown, special projects, etc. Peter was very enthusiastic about roasting a whole goat this year and I am definitely interested. I do think perhaps we should try the goat meat that we have for sale in the freezer first. Can you imagine cooking a whole animal and not really liking the taste of it? Bummer dude. So we will be experimenting with goat and you can too if you want. We have started to carry Vermont Chevon, yep, goat meat. It actually makes sense with VT’s blossoming goat cheese market that an ancillary market for the meat needs to be developed. So hey, give me your best goat meat recipe, I’m down.

The case is full of great tasty prepared foods (pesto, walnut and cranberry salad, spicy tuna and swordfish salad, salmon cakes, shrimp scampi and a bunch more) so if you don’t feel like cooking, we have you covered. If you do feel like cooking the fish (EAST COAST HALIBUT TOMORROW, $25.00 A POUND), meat and produce are all looking great. Maybe make risotto and seared scallops. My favorite way to cook scallops is to heat a high temp oil like veg or canola, salt and pepper the scallop, sear them (when they release from the pan it’s time to flip them, about four minutes per side) and take them out of the pan. Add a tiny bit of butter to the pan and chopped shallots, saute for a minute and add ¼ of white wine, cook down to a tablespoon, whisk in two tablespoons of butter and pour over the scallops. Delish!

My granddaughter and I share a love of Shrimp (and so does papa) so we are going to have shrimp in as many ways I can think of tomorrow!

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • 2+ Yellowfin tuna
  • Dayboat yellow tail sole
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • PEI (Prince Edward Island) Mussels
  • 10/20 Dry Scallops
  • Blue Point oysters, Long island

See you at the Store!

The Uncommon Market

The store worth walking to.”



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