Haight of Flavor: August 2025

Welcome to the first edition of the Haight of Flavor, a seasonal produce column. What’s so important about eating produce in season, you may ask? Well let me tell you! Produce grown in season is far richer in nutrients, making it much healthier for us, not to mention far tastier. It encourages a diverse diet which ultimately leads to a more robust gut health, and is much better for the soil the plants grow in. Plus, if you can manage to make it over to the Divisadero Farmer’s Market, you can support our local farmers and meet the people actually growing your food! Added bonus of getting to see how lucky we are to live in an area with such an abundance of amazing seasonal produce. (Divis Farmer’s Market: Sundays, 9am - 1pm, DMV parking lot, Fell/Oak)

Blueberries We all know and love the small berry. While you can just eat these as they are (and watch as the whole pint disappears in mere minutes), add blueberries to a scone, lemon loaf, or cheesecake for a bright addition to tasty desserts. Pro tip: when baking, coat them in flour so they don’t sink to the bottom!\n\n## Nectarines\n\nAh, stone fruit. Whether you prefer white or yellow, the nectarine is one of the sweetest and juiciest fruits out there. For a delicious dessert, make this (very forgiving) nectarine crumble recipe:

You can add any additional fruit to this recipe. The total amount of fruit should be about 6 - 7 cups (~900g). Want to take your dessert to the next level? Look up how to make a “buckle” - this also works with any seasonal fruit!

Crumble:

¾ cup (90g) all-purpose flour ¾ cup (68g) oats ½ cup (100g) sugar 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon cinnamon 1 stick unsalted butter (8 tablespoons, 113g) - room temp Fruit:

6 - 7 nectarines (pitted and diced) ½ (100g) cup sugar 2 tablespoons lemon juice 1 tablespoon cinnamon

Instructions:

1. Heat oven to 375˚F.
2. Mix all fruit ingredients - feel free to adjust sugar to your taste. (if mixture is looking too liquidy, add a little cornstarch)
3. Pour fruit into a 9x9 baking dish.
4. Prepare the crumble: mix all dry ingredients, then cut the butter into the mixture using your hands until it resembles coarse bread crumbs.
5. Scatter crumble on top of the fruit mixture.
6. Bake for about 35 - 45 minutes, just until the fruit is bubbling up the sides and the crumble is nice and browned.
7. Let cool for about 15 minutes before serving, ideally with ice cream :)

Green Beans

One of the tastiest and crunchiest veggies out there (no, I’m not biased). Make green beans the star by adding them to a pasta and pesto dish (cutting them about the same size as a penne). Or, pickle them for an amazing snack (for those of us who don’t have the patience: google “quick pickle” recipes).