Five years ago this month I started this blog as a way to share my love of seasonal eating with anyone that cared to read it. I was an avid follower of the big name blogs like Pioneer Woman, Smitten Kitchen, Homesick Texan and many others. I was sure I could do what they were doing and thought that creating a successful blog was easy; it’s not. The days of creating wildly successful blogs were, for the most part, already past by the time I started this one. I did not know that at the time, nor did I know how difficult it was to successfully market a blog or build an engaged audience.
Since I started Its Not Easy Eating Green thousands of food blogs have launched and many have gone away too. I know far too well the ups and downs of this fickle niche. For all the dozens and dozens of posts you write, very few gain any notice, and you frequently wonder if anyone is reading them at all. To be successful you need the writing talent, photography and food styling skills of a professional, as well as a keen knowledge of advertising, social media, marketing and web development. You need to know what things like SEO, ad hits and bounce rate are; and you need a fifth sense of food trends and networking. Being a great cook and recipe developer are only a tiny part of the whole picture.
Even though this blog is not the huge wild success of some of the other larger sites, it is a success. It’s a success because it has helped me keep my skills sharp and my passion alive. Many of you have let me know how much you’ve enjoyed recipes I’ve posted, and whenever that happens I know it is a success.
Five years into this project, I find myself a tired of the same old routine. I still want to add to what I’ve built, but feel like I’ve told this post-by-post story. I’m ready for a new chapter, and I’m taking you with me. Instead of weekly (or my more recent trend of monthly), you’ll hear from me every few months in an online magazine-style issue. Each issue will be seasonally focused and still recipe centered.
This first issue is all about summer. Picnics on the beach, evenings spent with family and friends; these recipes are the backdrop for all the happy times that summer brings. Please let me know what you think of the new format, and let me know what you think of the recipes. Here’s to year six and new beginnings – Enjoy!