WHERE I SHOULD BE

While I was cooking at the last market one of the guys I work with at my other job made a comment that really struck a cord with me.  He said that it was nice to see me cooking again and that I was doing what I should be doing.  I had to smile to myself because I was having a great time and very much agreed with him.  I got out of the chef trade for many reasons.  All of the reasons I got out of it for I am able to keep in check with my new venture.  One of the biggest problems with the food world in my opinion is the way that the food gets to your plate.  They're really are to many stops between the farm and the table.  And because of that maybe we are all missing out on the excitement of the seasons and what each can bring to our table.  I remember being a kid and wanting a watermelon or corn in December and not being able to get it.  Summer ended up being my favorite time of year because I could have corn on the cob and cantaloupe.  Now I can have that any time of the year.  I have to ask myself a question when I see those things on the table or on a menu out of season. Was it really worth it for someone to spent the extra money on shipping this to me? And if it costs more to ship something from Chile than it does to drive it up the road from a local farm why is the foreign products cheaper?  Cooking at a farmers market helps me not have to worry about any of that because when I run out of veg or salad all I have to do is walk a few feet and get some more.  That even takes some of the stress out of shopping too!   

KILLING IT THE FIRST TIME

Cannon Beach Farmers Market went well on Tuesday. So well that I did not get a blog up like I had planned because of my lack of energy.  I am still lacking the brain power to type and make sense so I will make this short.  The big news of the day for me came from my friend Jen that runs the market.  She suggested to the CBFM board that I be there every week like she had suggested months ago and I had wanted all along.  I guess they liked Seaing Greens because they said yes!  So I will be cooking every Tuesday.  Salmon and Sturgeon will most likely be on the menu again and I hear talk of some rock cod being avalible.  I am also thinking I will be using some of the local strawberries to make a strawberry basil dressing. 

SWIMMY THINGS

Hey all!  I will be getting up supper early on Sunday to go to Astoria and pick up my Chinook salmon and my sturgeon!  I am getting very excited about this new adventure in my life! Starting a business has always been something I have looked forward to.  Every one I know that has went into business for themselves has always told me that is was one of the scariest things they have ever done.  I am starting to see what they were talking about.  Putting the fear aside it is very exciting and already fulfilling.  No matter what emotion is playing in my head Tuesday I plan on bringin it!  

CRUNCH TIME!

One week and counting till the first Cannon Beach Farmers Market!  I had a chat with the fish people last night and it looks like if I am lucky, or if the fishermen are lucky, I will be grilling king salmon and sturgeon.  I will be serving those over organic greens with your choice of dressings.  I will have three dressings to choose from but not sure what they will be till I see whats fresh. Guess you will just have to show up and to find out what they will be.  Hope to see you there!