Week of January 19, 2026 - Chestnut Hill Farmers Market Order Form

Hello everybody!!

Please remember that we begin winter hours for the market. 10a til noon....

Well, for the first time in a long time it looks like we are in for a big one this weekend. Sunday, specifically. A real, old school dumping of a snow storm. I don't know about you but I always have two emotions about it. First, when it is falling, I think it is absolutely gorgeous. I mean, how clean does our fair city look covered with white stack of fluff, right? And then we have to deal with the aftermath of it...ugh....

But, one thing is for sure. It wouldn't be a bad idea to load up on provisions before the little thing hits. Just saying. Supermarkets are going to be a wee bit crazy....

We have so many fine things to offer at this point that it can be a bit much to run through the whoel thing. So, i will just mention a few pertinent things down below. Let me just say that with Monday and possibly Tuesday being shut down days, instead of dreading it, see the opportunity. Kind of like going back in time to the early Covid days. Now is the time to think about preparing things that take a little more time and attention. You'll have both. Maybe a nice clam chowder. Maybe a nice Fisherman's Pie. That's a play on the Shephard's Pie but with seafood.

Maybe a Salmon Wellington...maybe some fish tacos to mentally escape the cold...Maybe a nice paella to manifest the summer. What I am trying to say is that 'mood' can be a choice. You can be miserable or defy the elements, wave your arms up to the heavens and yell out "Is that all you got?!?!?" Whether you lean into it or revolt against it, I think that you can have fun with it and that's what it's all about...

Also, instead of cod loins, I've gotten my hands on haddock loins. A cousin of cod and super tasty. Very similar in look and size. And delish, too. people have been loving them..

I've also added cooked Spanish octopus tentacles. These are terrific. Especially for thos who are a bit squeemish about cooking a whole raw octopus. You get 4 tentacles to a pound so they are a nice size. Once you thaw them, you can pan sear them, roast them in the oven or grill them. Now, for those who like the Iberian style of octopus, you know that there is a bit more texture to the octopus. Meaning it is more tooth-y. You will adore these. For those who prefer the Greek style, more tender, you can poach the tentacles in water for about 25 minutes or so and that will get you there. Either way, the flavor is great...

We do have Faroe island salmon and Hokkaido scallops. Both sushi grade. We have a ton of other great stuff which you can peruse at your leisure.

We also have a nice shot of smoked albacore tuna spread. So many of you have fallen in love with this stuff. I am firmly in that love circle. On some toast with labneh? Amazing...

PEI mussels and litttleneck clams are the shellfish of the week. And with your favorite pasta? Best cheap meal ever! Great Ponds are the oysters this week from Rhode Island. Nice and plump. 

All this good to stuff to choose from.... Life is good...

And don't forget your frozen shrimp and condiments and sauces...And dog treats for doggies...

I know, I know. Lots of words but, hey, consider the alternative...

Here is the order form. Bring a bag! Bring a bag! Bring a bag!

https://xsmallworldseafood.square.site/

See you Saturday,

Robert Amar

Small World Seafood

Owner