Now that we have arrived in Portland, I no longer have access to my own garden, but I do have a number of wonderful farmers markets in easy reach.  The biggest is the Saturday market at Portland State University.  It is an easy 1.3 mile walk before we shop, and a very easy ride on the streetcar home with our bags and boxes loaded.

Since we had an empty fridge, we had some fun at the market. This was our overall haul…

Look at these berries and peaches! I keep thinking I should make something with them, but we are devouring them too quickly just as they are.  Maybe next week.

My son loves fish and the market has wonderful fresh fish (Linda Brand Crab Seafood).  He has decided that we will try a different fresh fish each week; this week it was halibut.  The recipe I used for baked halibut with panko topping and green beans is below.

He also wanted oven fries, so we asked the good folks at La Terra Vita organic farm which of their potatoes they would recommend.  It was the Bintje, and yes, they made good oven fries.

One of Cameron’s other finds was fresh made tortilla chips, they were selling out quickly and we were lucky to get a bag.  Although they are great straight out of the bag, they are fantastic in nachos – made with some Tillamook cheese, chicken, pickled jalapenos, and the habanero peach salsa from Fifer Orchards in Delaware that a friend sent us with as a gift.

The other treat so far from our farmers market booty was our dinner tonight.  I bought eggplant and onions so I could make Khoresh Bademjun (Persian eggplant stew) for Ali for our anniversary dinner – it is one of my husband’s favorite dishes and this is the first time in almost a year and a half that I have been able to make it for him. It was interesting figuring out how to make it using the pans and utensils that are in the condo (mine are all in storage), but it was delicious.  In fact it was so delicious that I forgot to take a photo. so here is an old one (it looked the same).  The link above is to my favorite version and the one I made tonight.

Panko-crusted Halibut

adapted from Baked Halibut with Crispy Panko on Allrecipes

3/4 Tbsp butter, melted

¼ cup panko bread crumbs

9 oz halibut fillet

Squeeze of lemon

Kosher salt and freshly ground black pepper

Approx. ¼ cup chicken stock

Approx. 1 Tbsp country dijon mustard

½ lb green beans, trimmed

Directions

Preheat the oven to 400F.

Mix the butter and panko in a small bowl.

In an ovenproof skillet, pour enough chicken stock to cover the bottom about ¼” deep. Place the halibut in the skillet, squeeze lemon over the fish and season with salt and pepper. Spread a thin layer of mustard on the fish.

Press the buttered panko on top of the fish.

Place the green beans in the skillet, distributing them around the fillet.

Place the skillet in the oven and cook for 15 minutes or until the fish flakes easily. Divide the fish into 2 or 3 portions and serve with the green beans.

Enjoy!