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Ask Jess?

I’d like to start a conversation, about anything really. Communication is the most vital resource we have in many ways. The sharing of information through language is what arguably makes us human. So why is it that with the advancement of technology and modern convenience that we have somehow stopped communicating with whom we purchase from? As anyone who has struggled to even locate a 1-800 number on a website or shouted obscenities at the automated operator can tell you, it’s often more trouble than it’s worth. If one didn’t know any better, it would seem almost, as if they meant to deter you… hmmm.

Go to your local market and ask the butcher on how to best braise short ribs or the produce manager where you can find the rutabaga and you might just be met with blank stares. It’s not thier fault though, many times they just aren’t experts in thier field… nor do they have to be to do the job expected of them. We as consumers have demanded variety, convenience and lower costs… and that’s exactly what we got. This created an environment where efficient large operations flourished, and small specialty shops (also known as expert butchers, bakers, fishmongers, farmers, etc.) failed. But you’re here because you know that, and you demand better.

I won’t pretend that I could even come close to representing the aforementioned experts. I can’t. What I can and will do is enthusiastically attempt to answer your questions with the best of my ability and with the help of my vast network of “experts”. I will use this platform as well as our pop-ups to connect you with this market and its vendors. I will share recipes, knowledge, tips and anecdotal tales to my heart’s content… and hopefully you will like it 🙂 So please ask me questions, give me feedback, tell me what you need. I solemnly swear to listen.

Email me at Jess@chicchicmarket.com to have your question featured in a future blog post.

I will leave you with an oldie but a goodie from the time my friend Shayna realized you could …roast …garlic. I often take for granted the knowledge I have aquired over the years  so here it is for you folks whom it may benefit 🙂

How to roast garlic… easy peasy. Split heads width-wise as to make for easier clove removal later (sometimes I do just leave them whole). Place on foil and drizzle with oil, olive is nice 🙂 Wrap up like a pouch and place in *400 degree oven (toaster ovens work too). About 20-30 min or until golden and fragrant. Now spread it on some bread, purée into soups and sauces or just eat it off your fingers like I do!

*If you are prone to burning things you can roast at a lower temp (say 325-350) for a longer period of time for more forgiving results.

Bonus tip: Wait! don’t throw that away…. save those skins for stock! You can freeze them for later use if you’re not making stock this week. This is the secret ingredient in my vegetable stocks… DON’T. TELL.



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