Haight of Flavor: December 2025

We made it to the last month of the year!

I want to note that it can feel a little dreary to eat seasonally in the winter months, which is totally understandable. With fewer options overall, and very little fruit, it can be intimidating and might even seem a little boring. I tend to feel it’s worth it for a few reasons, mainly because the flavor of food in season is so much better. A tomato in December will be watery and bland, while the humble pomegranate will burst with a sweet tartness. If you like a challenge in the kitchen, cooking with less options opens up creative meals. I also deeply believe there is beauty in not being able to eat all of the things all of the time — it makes me appreciate those flavors so much more when I do eat them.

All that said, eating seasonally exists on a spectrum, and what really matters is that you’re enjoying what you’re eating, and sharing with loved ones. I hope you get the chance to do that over and over again this December! Divis Farmer’s Market: Sundays 9am–1pm, DMV parking lot, Fell/ Oak

Kabocha Squash

A type of winter squash, the kabocha has a sweet, earthy, almost nutty flavor. Compared to other squash, the kabocha gets more fluffy when cooked (like a potato) and roasts beautifully.

Artichoke December is the last month these ground forks are in season (in Arabic, my native language, “artichoke” literally translates to “fork of the earth”). Growing up, my family’s go-to was to steam artichokes and eat them with some form of creamy sauce. My friend and fellow Lower-Haighter Gus makes a delicious aioli dip:

Recipe: The Perfect Aioli

The Perfect Aioli by Gus Brown

Prepare the artichoke:

1. Fill a pot with a few inches of water, and place a steamer basket inside. 2. Add the artichoke and bring water to a boil. 3. Cover, then steam for about 30 minutes, or until the artichoke stem is fork-tender. 4. When it’s ready to eat, peel each leaf and dip the fleshy part into the aioli! The center of the artichoke, “the heart,” is the prize waiting for you at the end and should be cherished.

In a bowl, mix together:

• 1 egg yolk, room temperature\n- 1 clove of garlic, finely grated\n- A generous pinch of salt\n- A splash of water (less than a teaspoon)

Then drizzle in:

• ¾ cup extra virgin olive oil

Incorporate the oil very slowly at first (seriously, start with one drop at a time), while whisking constantly. As you see the sauce thicken and the emulsion taking form, gradually begin drizzling a thicker stream of oil as you whisk. After about half of the oil is added, the emulsion will become more stable and you can add the remaining oil more quickly. When all the oil is incorporated, you should be left with a stiff, smooth emulsion. Taste for salt and adjust as needed. If at any point you notice the aioli looking greasy or heterogeneous, the emulsion likely broke. Fear not! This is quite common and there’s lots of good advice online on how to fix your emulsion.

Variations

When pairing it with artichokes, I like to thin the aioli out with a bit of water or lemon juice to produce a smoother dip. This base aioli is delicious as is, or you can make any number of variations. Some of my favorite additions are:

1. The zest of 1 lemon, or a squeeze of lemon juice
2. A teaspoon or so of adobo sauce from a can of chipotle peppers
3. Finely minced herbs and capers