BRG | Feb 1, 2024 | 0
August is the month of plenty and our market is in full bloom!
Earlier months brought us crisp salads and tart berries, and now it’s time to move on to the sweetest season of them all. This month, we are looking forward to welcoming juicy fragrant peaches from Baird Family Orchard, and intoxicating melons from Hermiston Melon Co.
Be on the lookout for BFM vendors opening brick-and-mortar shops. Congratulations to La Floridita, which brings its delicious Cuban pastries and croquettes. They will soon be bringing their Miami vibe to downtown Beaverton. Himalayan Dumplings by Kyikyi recently opened its factory and restaurant in Beaverton, near Cost Co. Stop by and enjoy traditional Tibetan momos and noodles.
When visiting the market, be sure to stop by our community booths to let them share their good works with you. In the market this month, we will see Making Strides Against Breast Cancer, a movement with a collective goal to end breast cancer as we know it. SMART Reading is a children’s literacy non-profit, volunteer-driven tutoring program local to Oregon for at-risk K-3 readers. Elysium Sanctuary is an Oregon-based 501(c)(3) nonprofit dedicated to building a community, expanding support, and enriching the lives of the youth in foster care and their families. Treekeepers of Washington County will share their experience and knowledge of preserving mature trees in Washington County through working with developers and builders. ReStore-Habitat for Humanity will present their store that helps fund Habitat for Humanity projects.
Seafood lovers at the market enjoy Tre-Fin Foods who, as a member of Community Supported Fishery (CSF), pride themselves on sustainable fishing practices and rely on the hook-and-line method of fishing which means they catch their fish individually and minimize the amount of bi-catch. It also helps to prevent overfishing.
For a great summer meal, we recommend this recipe Tre-Fin’s recipe for Baja-style Rockfish Tacos!
Mix 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely minced canned chipotle in adobo, 1 clove garlic, finely minced, 1 tablespoon fresh lime juice, and 1 teaspoon smoked paprika
In a separate bowl, mix 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 4 cups shredded cabbage (green or red), 4 scallions, green and white, thinly sliced, and 1/2 cup coarsely chopped cilantro
Fish for Tacos
- 1/4 cup flour
- 2 teaspoons ancho chile powder
- 1-1-1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 1/2 cup milk
- 1 pound rockfish or other firm white-fleshed fish, cut across the grain into strips approximately 1/2-inch wide and 3-inches long
- 1/4 cup peanut oil
- Pat of butter
- 12 6-inch fresh corn tortillas
- Pico de gallo, salsa, avocado, mango, cilantro, lime wedges, and hot sauce for serving
- In a medium shallow bowl, whisk together the flour, chile powder, salt, pepper, oregano and cumin. Pour the milk into another bowl and add the fish.
- Meanwhile, heat the tortillas until they are hot, in a lightly greased pan over medium heat, or an open flame. Keep them warm wrapped in a dish towel while you cook the fish.
- Heat the oil in a 12-inch frying pan over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk, shaking off any excess moisture and dredge them lightly in the flour mixture. Add the butter to the pan and carefully lower several fish pieces into the oil, being careful not to crowd them. Cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for one more minute. Remove to a warm plate lined with a paper towel and sprinkle with salt. Repeat with the remaining fish.
- Fill each tortilla with 2 to 3 pieces of fish, slaw and crema. Add avocado, cilantro, salsa and other garnishes as desired. Serve with lime wedges and hot sauce. Enjoy!