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Got some exciting news. Ordinarily my mail is dull. All the envelopes have printed addresses, no stamps, just machine franking. I get a few magazines, lots of seed and plant catalogues, which pick up my day, but that's it. My friends, both far and near, email me when they have something to share. So, I was surprised when I got this rather exciting and very beautiful slick brochure. There is going to be an heirloom seed and plant exposition right here in my town.

Baker's Heirloom seeds opened a branch in Petaluma, California about a year ago. That is about 25 minutes from Santa Rosa where I live. This year they will bring together other heirloom seed people, experts in vegetable growing, and the vegetables they will have all grown this season. There will be lectures, workshops, programs for school groups as well. Of course, they will also have a poultry and livestock show, garden art show, a trade show, music and food. I am sure I must have left out a few things that should be mentioned. The National Heirloom Exposition will take place at the Sonoma County Fairgrounds, which is in Santa Rosa, California, September 13, 14, 15. Mark it on your calendar and get ready for an interesting weekend. The weather is usually quite nice here in September.

Until then we finish this Winter-into-Spring period with rain, rain, rain. There should be no water shortage this year and I am not going to have to worry about watering those onions for another week or so. They are growing very well, if you have been following.

As we move into Spring mode there comes thoughts of fresh salmon, Spring's favorite dish. From New England to California salmon appears on a lot of tables this time of year. Here is my favorite, though not original with me, salmon recipe.

When I lived in a small community north of here, we had the great good fortune to be near a country store where the proprietor was also an avid fisherman. So, fresh caught salmon was available. Mr. L. not only caught the salmon, cleaned the salmon, sold the salmon, he also really knew how to cook that salmon. A charcoal grill was his favorite method and this was his favorite marinade. It has become mine, now, too.

Recipe
This recipe is simple, the ingredients are everyday and the result is just great.

Grilled Salmon

My preference is wild caught, never been frozen, Alaska Salmon. Never farm raised, and not on the endangered list. You can use a nice tail-end fillet or even a steak.

Marinade

Equal parts:

Melted butter
Room temperature soy sauce
Room temperature yellow mustard

I usually use two or three tablespoons of each ingredient and a flat dish just large enough to hold the fish.
Bring the salmon to room temperature. Melt butter. Stir in the other two ingredients. When the coals are about ready, slide the salmon into the marinade. After about five minutes, turn the fish over. Another five minutes and it is ready for the grill.
I use the timing method to grill the fish. A total of 10 minutes per inch of thickness is just about right.

This is very simple and if not over cooked, it is very good.

Enjoy.