Notes From the Marketplace
We are so excited to announce that we have reignited our relationship with Firsthand Foods!
We’re just unpacking our first order of tasty beef and pork products! Firsthand Foods sources whole animals from a network of talented North Carolina farmers who raise their animals humanely, on pasture, without feeding antibiotics or animal by-products, or using added hormones.
In an effort to do more, and share more with our customers we’re moving our moving our e-newsletter to Mail Chimp!
Get the latest scoop on sales, new items, and more by signing up HERE !
Chatham Marketplace is seeking a friendly experienced baker and a dynamic line cook!
At least two years of kitchen experience preferred; appreciation of delicious food required. We are looking for self-starters with great people and organizational skills. Computer experience is a plus.
Send resumes to: email@example.com
This week we welcome the Honolulu Fish Company, which has long been the gourmet fresh fish supplier to noted five-star restaurants such as Jean Georges, and La Bernardin, in New York, to the marketplace! Honolulu Fish Company integrates environmentally conscious practices throughout its operation. The company employees the highest standard in sustainability to ensure safe fishing practices while providing ideal conditions to produce the healthiest seafood available.
No Net Fishing — All HFC products are hook caught, and HFC does not allow its buyers to purchase fish that have not reached reproductive maturity. 100 percent of each fish is utilized to reduce waste.
Fish purchased from Honolulu Fish Company makes the transition from ship to shore in 24 hours!
They are offerings us a rich, steak-red ahi tuna, and supplying us with two lesser known varieties Barramundi, and Kajiki.
Fresh fish should be stored in the fridge in either an airtight container or well wrapped on a plate or tray. Cook and eat within 3 days of purchase.
Barramundi has a soft and delicate flavour, it’s moist with medium oil content and its large flakes turn white when cooked, it’s the perfect pan seared fish!
Kajiki is commonly known as Pacific blue marlin. Marlin is very firm, so you can use your favorite tuna recipe, it also grills very nicely.
Hawaiian Kajiki has a glassy smooth texture and rich oily taste. This fish is also known as Pacific Blue Marlin. The flavor is even and gentle and can be used in any recipe that calls for Ahi. In fact, it has a texture like tuna.
Grilled Tuna Steaks
Give us a call, or come in the store, and let us know if you’re looking for something special out of our blossoming seafood department!
Stone ground pastry flour 3/4 cup
Salt 1 tsp
Cayenne pepper 1/4 tsp
Black pepper 2/4 tsp
Smoked cheddar, grated 2 1/3 cups
Unsalted butter, melted and cooled 1/4 cup
Sunflower seeds, toasted and rough chopped 2/3 cup
Preheat your oven to 400 degrees. Line a baking sheet with parchment and set aside.
Melt the butter, set aside.
Roughly chop the sunflower seeds, toast, set aside
In a small bowl mix together the flour, salt, cayenne pepper and black pepper. Set aside.
In another bowl combine the melted butter, cheese and nuts and stir. To this, add 1/2 the dry mixture. Stir and scrape down the sides of the bowl. Add the remaining dry mixture and mix to create a dough.
Transfer the dough on to parchment paper. Wrap and shape into a log aprox. 1 inch in diameter. Freeze for at least one hour.
Unwrap the log and cut into slices 1/4 inch thick. If the dough is crumbly gently press together in your palms and pat into a disk. It’s nice if they vary a little. Place on your waiting baking sheet lined with parchment about 1 inch apart. Brush with olive oil.
Bake till golden on the edges, between 7 and 10 minutes. Transfer to a wire rack and let cool. The crackers will keep in an airtight container for a week, but are best eaten within a few hours of being baked.
*from Smoke Signals Bakery/ adapted from Tartine’s Cheddar Cracker
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