Other fresh delights that we've enjoyed this summer have been sweet, juicy peaches; extra large, rich bing cherries; and delicate, exotic figs. If you've never wrapped your lips around a fig, you have to give them a try. They are manna from heaven with their unique looks, texture and honey-flavored flesh that I can only describe as something between a guava and a peach. They are incredibly fragile and beg to be consumed immediately, if not sooner.

Of course, when it comes to summer delights, no Alaskan could forget to mention raspberries picked right off the plant. I pick berries until I find that first perfectly ripe and plump berry and it always goes right into my mouth where is sits for a second, then I squish it up against the roof of my mouth with my tongue and swallow, close my eyes and savor this experience that only comes around once a year.

The Homer Farmers' Market with all its locally grown offerings makes me so proud of our hard-working farmer folk who work all year to offer us the fruits of their labors for a few short months. I so enjoy strolling my way around the market to pick out all sorts of healthy and fresh produce to take home and do wonderful things with in my kitchen. My favorites are the sweet little carrots; mild, crunchy celery; aromatic, purple-tipped scallions; and earthy beets. There are lots of other special items that go into my bag before I leave the market and I consider it a privilege to be the recipient of such healthy stuff grown with lots of attention and devotion. We are so fortunate to live in this great land.

When I brag about the fresh produce Alaska produces, I have give top billing to the fresh fish and shellfish we are so fortunate to have. Whether you buy it from a hard-working fisherman or have fun bringing it home yourself, simple preparations with fresh seasonal ingredients make for an awesome meal. No fancy culinary wizardry needed to take these inspiring ingredients and turn them into a meal to remember all winter.

The crazy thing about all this abundance is that it is ripe, ready to eat and in season for a short and fast window. Too bad we can't stretch this out a few more months.

Things around our house are crazy busy right now as the Other Fisherman is busy working on our son's house with his cousin Rob from upper New York state, in addition to working full time and working at his little saw blade sharpening business. I take care of the guys and my own busy life in the meantime. I am enjoying cooking for them. So many wonderful dishes to make a hungry construction worker, so little time.

Of course, all this cooking at night has left my road bike sitting all by itself in the garage and the weather window for awesome bike riding is closing in fast. But I know there will be plenty of time to work out and relax in girl fashion once they go hunting. I am really looking forward to the slower pace of life once they embark on their yearly moose hunting trip to the sacred moose grounds way the heck up north. Of course, when they return with all their stuff and hundreds of pounds of moose meat to process the mayhem begins all over. And that takes us close to the holiday season. (Sorry I mentioned that.)

Mediterranean Steamed Alaska Halibut and Vegetables

My favorite flavors all in one quick to prepare dish -- use some fresh garden herbs, some of that great Alaska halibut and a little feta cheese for fun. Enjoy this fresh fish at the end of a wonderful summer.

Serves: 4

1 large red onion, halved and thinly sliced

4 cloves garlic, sliced

3 tablespoons olive oil

1 can (14.5 ounces) diced tomatoes

1/2 cup dry white wine

4 Alaska halibut steaks or fillets (4 to 6 ounces each), fresh, thawed or frozen

Salt and lemon pepper seasoning, to taste

2 ounces feta cheese

1/2 cup pitted Kalamata or black olives, halved

2 tablespoons fresh chopped thyme or oregano OR 1 teaspoon dried thyme or oregano

In large skillet, saute onions and garlic in oil until tender, about 5 minutes. Stir in tomatoes and wine. Heat to boiling; reduce to simmer and cook 2 minutes.

Rinse any ice glaze from frozen Alaska halibut under cold water; pat dry with paper towel. Arrange halibut over vegetables in skillet. Season with salt and lemon pepper. Cover and gently simmer for 15 to 17 minutes for frozen halibut OR 10 to 12 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, place halibut portions on platter. Spoon vegetables over halibut; sprinkle with cheese, olives and herbs.

Until next time, enjoy the heck out of what is left of our wonderful summer. I'll be looking through my collection of moose recipes to share with you soon.