Our hillsides and roadsides are in bloom with wild geraniums and purple lupine, the wild roses are open in the fields, the birds sing and serenade me with a melody that could compete with any classic, and for someone who loves to cook seafood, there is a constant supply of fresh fish for me to prepare anytime I want to.

For the first time ever, I am writing the column sitting on my deck outside, sipping a glass of white wine on one of the most beautiful, perfect days in a Homer summer. I am in heaven and hope everyone else is enjoying the holiday weekend and having fun as much as I am. Does life get any better than this? Ummm, maybe if I were fighting a 70-pound king salmon from the boat with the “other fisherman.” Now that I finally found my lucky pink hat, I might have a chance at catching one.

Last weekend we journeyed out to the lake cabin and saw the swamps covered in blankets of little pink flowers, heard loons cry their mournful song, saw the returning trumpeter swans at the end of the lake and caught arctic char. The char were bigger and scrappier than last year, and were also more special: We took my dad’s ashes with us to be spread on the lake. Mom and he loved the special time we spent out there one summer enjoying the lake cabin, catching char, visiting with friends, sharing good food and stories. It seems like so many of the special times we spend with family and friends center around food. No wonder I love to write about it. I miss my dad and know he is proud of the special life his daughter and her family live in Alaska. Now if we can just get Mom back up for a visit. So many bittersweet memories remain up here for her.

The Homer Saturday Market is open and fresh produce is beginning to make an appearance. One of my favorite things to buy at the market is the wonderful herb salt that Jen sells. It is good on seafood, salads, pasta, sprinkled on croutons; just about anything you prepare. I keep a little bowl close to my cooking.

The other treat of summer in Homer is the arrival of the beautiful, perfect fresh fruit that the Tree Things folks bring fruit up our way every three weeks. I wish I could have just sat in the middle of their delivery truck this week and sampled everything they brought up — peaches, fresh figs, blackberries, Rainier cherries, fat raisins, mild and huge walnuts, just to name a few of their incredible orchard offerings. Contact them at wwwtreethings.net.

Until next time, have fun enjoying the Alaska summer and preparing the bounty of Kachemak Bay in your kitchen.

I invite your comments, questions and love of cooking at robl@acsalaska.net.

Now, get out there and soak up some fun.

Coconut Halibut with Apricot Pineapple Dipping Sauce

Serves 4

Coconut shrimp is one of my favorites, so I “Homer-rized” it by substituting halibut for shrimp.

Ingredients:

1 cup flaked coconut, finely chopped

2 tablespoons flour

1 tablespoon Creole seasoning

4 (4-ounce) halibut fillets

H cup cornstarch

1 (4-ounce) carton egg substitute or 2 beaten eggs

H cup canola oil or vegetable oil

Apricot Pineapple Dipping Sauce:

H cup apricot jam

2 teaspoons brown mustard or Dijon mustard

H cup fresh or canned diced pineapple

1 teaspoon prepared horseradish

H teaspoon lemon juice

Directions:

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the halibut with the cornstarch, and shake off the excess. Pour the egg substitute or beaten egg into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.

Heat canola oil or vegetable oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, pineapple and horseradish in a small bowl. Serve the halibut accompanied by the sauce, which I pour on the halibut.

Kachemak Bay House Salad

Serves 4

I promised my friend Kim I would include a salad recipe for her. This is one of my favorites that I tweaked from a dog-eared recipe book, “The Hali’Imale General Store Cookbook” by Bev Gannon.

Make half if you aren’t serving a crowd.

Ingredients:

1/4 pound mixed baby salad greens and/or combination of green lettuces

24 mandarin orange sections, or use pear, oranges, grapefruit, strawberries, black cherries, peaches, nectarines and/or raspberries

1/2 cup walnut pieces, toasted - toast in a 375 degree oven for about 10 minutes.

1/2 small Maui onion, thinly sliced

1/2 cup good Wisconsin crumbled blue cheese

House Dressing:

3/4 cup olive oil

3/4 cup canola oil

1 tablespoon sesame oil

1/3 cup balsamic vinegar

1/4 cup rice vinegar

2 tablespoons Dijon mustard

1 tablespoon dried or 2 tablespoons fresh tarragon

2 tablespoons sugar

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon sea salt

Directions:

To prepare the dressing, combine the oils in a pitcher and set aside. Combine the remaining dressing ingredients in a small bowl. Using an electric mixer on low speed, drizzle in the oils as the other ingredients are mixed. Store extra dressing up to two weeks in the refrigerator.

In a large bowl, toss the salad greens with G cup of the dressing. Divide among four plates; divide the fruit, walnuts, onions and blue cheese evenly on top of the salads. Serve at once.

Peachy Cream Cheese Squares

Yield: about 20 bars

Peaches and nectarines were on my order from the Tree Things folks. They are sweet and juicy and just begging to be made into something!

This fruit recipe is from my favorite spice provider — Penzey’s of Wisconsin.

Ingredients:

2 cups sliced ripe peaches (5 large to 8 small)

2 teaspoons cinnamon sugar

2G cups all-purpose flour

1H cups powdered sugar

2 sticks butter, cold

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1 egg

2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350°. Peel and pit the peaches, slice thinly or chop and toss with cinnamon sugar, set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve two cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased, 9x13 pan (I prefer glass). Bake the crust for 15 minutes. While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. After the crust has baked for 15 minutes, remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peach juice that is in the bowl. Pour the cream cheese mixture over the peaches. Sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30-35 minutes until bubbly and starting to brown on the top. It is easiest to cut the bars if they have been chilled for awhile, but they are incredibly delicious warm. If there are any leftovers, store in the refrigerator.

Preparation time: 10 minutes