I know I haven't been updating this is a bit. Long days the last little bit and too tired when I get home.
We have decided for the next week or so to slow down a bit and just focus on the local markets. We hope to return to the city shortly.
We are going to continue with the local markets like Owen Sound on Saturday mornings and Meaford on Friday evenings starting June 1. We have a friend, Barb, taking care of both these markets for us. We also are supplying a distributor called, Product of Ontario Market, Ron Gillespie and he takes our fish to 4 local markets. I think they are Markdale, Williamsford, Flesherton and not to sure of the other one. He can be found on Grey Bruce Foodlink and also Facebook. We also supply Kurt Hick who takes our fresh to two markets. One I think is Port Elgin and the other is Kincardine. So if you are near those markets, look them up for they will have our product.
We also have been supplying Rocky Raccoon's Cafe in Owen Sound and now in Tobermory too. Also Creemore 100 Mile Store and Chicory Common in Durham. I also heard the Southampton's Meat Market also has our fresh fish. We are scattered through the local area but hopefully you will be able to find us or at least the fish.
And of course, if you ever find your way up here, we offer it out of the plant. Smoked fish is available usually mid to end of week. The smoked fish goes the quickest. Fresh is usually always available but if not we have frozen fish. It is always a nice surprise to see a Toronto market customer at our door.
Boys are doing well with their ice cream and french fries. With this little bit of a heat wave they are kept hopping for I am thinking most people don't want to cook or need a cool treat. I know I grabbed a gourmet (real cheese curd from a local dairy farm) poutine for I sure didn't want to heat up the house with any kind of cooking.
Talking about work, looks like the storm moved on so I best get back to it. Not a lot of rain fell but hopefully enough so the grass doesn't look so toasted.
Friday, May 25, 2012
Monday, May 14, 2012
Started New Market at Sorauren.
Sorry I haven't been updating this like I should. Been busy, busy.
We started at Sorauren with Ali from Fish Shak offering our fish to customers. It is a beauty of a day for a market and I hope the first appearance of our fish at this market goes well.
We are organizing ourselves to have our fish at the Dufferin Market on Thursday. Just in time for it to be taken to the cottage for the long weekend.
Hope to update this later. Chris, our son, has reopened his ice cream stand and hopes to open after school even for a couple of hours. He is doing well and the kids nearby are happy to see him again....
We started at Sorauren with Ali from Fish Shak offering our fish to customers. It is a beauty of a day for a market and I hope the first appearance of our fish at this market goes well.
We are organizing ourselves to have our fish at the Dufferin Market on Thursday. Just in time for it to be taken to the cottage for the long weekend.
Hope to update this later. Chris, our son, has reopened his ice cream stand and hopes to open after school even for a couple of hours. He is doing well and the kids nearby are happy to see him again....
Wednesday, May 9, 2012
Fish will be at Dufferin tomorrow!
Our internet is pokey the last week or so. Want to load up some pics but it keeps timing out or I lose my patience waiting. I was never known for my patience and the internet has been testing me...
The smoked will be travelling to the market tomorrow. Ali, from Fish Shak has been taking any left over fresh and freezing it for us. We didn't have any luck fishing so I have asked Ali to bring some fish from his freezer to the market. It works well for him too for it will free up some space in his freezer. Thank you Ali for keeping and freezing our fish for a day that we wouldn't have any fresh.
We didn't have any luck fishing today. Maybe the waters are to calm, or maybe the fish caught on to what we are doing, or maybe they found food and it is not where we had the nets. If only we could figure out what they think. So we will need to move the nets and begin looking for them again. Again we are amazed how big Georgian Bay is.... When the fish are playing hide and seek, they seem to have the advantage.
How we defrost a piece of frozen fish, we put it in a shallow baking pan and run cold water slowly over the fish. It takes roughly 10-20 minutes depending on the thickness of the fillet. Barbecuing season is coming up. Trout works best on the grill for it has thicker skin. Whitefish is nice but it needs to be on a plank or wrapped in aluminum foil. But we normally just bake it. We just bought ourselves a bamboo steamer and are looking forward to trying it with a piece of fish.
Thank you for your continued support even though we are not there at markets. We believe we are there in spirit though. We still check on Toronto's weather for the day of market, we also smile when we look at the time and wonder if our regular customers have shown up yet. When we are preparing the fish we hope you are enjoying it. We want to show up again when things work themselves out here. We are missing the markets. The other vendors, our customers and even the city we miss. We love the atmosphere at the markets. But we will pop in when we can. But until then, a HUGE thank you goes to Ali for helping us with the fish!!! Without him, the fish would be here and unable to make it to markets. Also a giant thank you, to Cathy and Neil for delivering our fish. Not once have I heard them complain and so nice to see them smiling at 3am on Saturday mornings. An enormous thank you to the market managers for allowing our fish to be there with out us. And one final Thank You and that is for our customers. Without you, we wouldn't be doing something we love.
The smoked will be travelling to the market tomorrow. Ali, from Fish Shak has been taking any left over fresh and freezing it for us. We didn't have any luck fishing so I have asked Ali to bring some fish from his freezer to the market. It works well for him too for it will free up some space in his freezer. Thank you Ali for keeping and freezing our fish for a day that we wouldn't have any fresh.
We didn't have any luck fishing today. Maybe the waters are to calm, or maybe the fish caught on to what we are doing, or maybe they found food and it is not where we had the nets. If only we could figure out what they think. So we will need to move the nets and begin looking for them again. Again we are amazed how big Georgian Bay is.... When the fish are playing hide and seek, they seem to have the advantage.
How we defrost a piece of frozen fish, we put it in a shallow baking pan and run cold water slowly over the fish. It takes roughly 10-20 minutes depending on the thickness of the fillet. Barbecuing season is coming up. Trout works best on the grill for it has thicker skin. Whitefish is nice but it needs to be on a plank or wrapped in aluminum foil. But we normally just bake it. We just bought ourselves a bamboo steamer and are looking forward to trying it with a piece of fish.
Thank you for your continued support even though we are not there at markets. We believe we are there in spirit though. We still check on Toronto's weather for the day of market, we also smile when we look at the time and wonder if our regular customers have shown up yet. When we are preparing the fish we hope you are enjoying it. We want to show up again when things work themselves out here. We are missing the markets. The other vendors, our customers and even the city we miss. We love the atmosphere at the markets. But we will pop in when we can. But until then, a HUGE thank you goes to Ali for helping us with the fish!!! Without him, the fish would be here and unable to make it to markets. Also a giant thank you, to Cathy and Neil for delivering our fish. Not once have I heard them complain and so nice to see them smiling at 3am on Saturday mornings. An enormous thank you to the market managers for allowing our fish to be there with out us. And one final Thank You and that is for our customers. Without you, we wouldn't be doing something we love.
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