Haight of Flavor: February 2026

Welcome to the second month of the new year! Life has been very hard recently, and in times like these I am reminded that I am only as strong as my community, both hyperlocal and more broadly. Please make sure you are taking care of yourself and your loved ones. Food is medicine and love – a good meal can lighten a bad day.

(Divis Farmers Market: Sundays from 9am - 1pm in the DMV parking lot on Fell/Oak - open yearround!)

Fava Greens

While fava beans are the more famous part of this plant, the greens are just as tasty. Tender, sweet, and slightly nutty, treat them like you would spinach. They are sweeter earlier in the season (aka now) so be sure to give them a try - I just eat them raw!

Beets

Coming in a variety of colors, each with their own slightly distinct flavor, they pair so well with a yogurt or labneh sauce. The whole plant is edible too, stems and all. In fact, originally, only the stems and leaves were consumed!

Arugula

This one is a little cheat on my end since I really wanted an excuse to make a pizza recipe, and arugula is my favorite pizza topping. While I do believe we are still firmly in soup season, a pizza in the winter just works (and a hot oven can help keep the apartment nice and toasty!). Arugula can grow year round in the Bay, and does love the warm sun, but in general leafy greens do well in the colder months. The older the arugula leaves, the spicier they will be.

Pizza Recipe Dough

This makes enough dough for 2 pizzas - for only 1, cut in half

• 320ml warm water
• 12g sugar
• 7g instant yeast (one standard packet)
• 470g flour
• 30ml olive oil
• 1 teaspoon salt
• Sprinkle of cornmeal for dusting the pan

Whisk warm water, sugar, and yeast together, then cover and let rest for 5 minutes. Add flour, olive oil, and salt, and mix the dough until it forms a ball that pulls away from the sides of the bowl (this should take about 3 minutes). Knead the dough on a lightly floured surface for about 5 minutes. If you find it getting too sticky, add a tablespoon of flour at a time, being careful not to add too much. After kneading, the dough should still feel soft, and bounce back after you poke it. Lightly grease a bowl and place the dough in a bowl, coating it in oil from all sides. Cover and let rise for 60 - 90 minutes, or until its doubled in size.

Sauce

Blend all of the following ingredients together:

• 1 28oz can San Marzano tomatoes
• 1 tablespoon olive oil
• Pinch of salt
• 2 - 3 cloves of garlic

Assembly

• 240g of shredded mozzarella cheese per pizza

Preheat the oven to 475°F and let the oven heat up for a solid 20 minutes before cooking the pizza. Lightly grease a baking sheet, and sprinkle lightly with cornmeal (for crunch). When the dough is ready, punch it down. Divide in half (freeze the other half if not using) and begin to roll out dough into a disc. Place it on the prepared pan and stretch and flatten until about ½ inch thick. Pinch the edges to create a rim.

Top with sauce and cheese, and any other toppings that interest you (things like prosciutto, parmesan, spicy salami, or mushrooms go well!) and bake for 13 - 15 minutes.

Once pizza is out of the oven, feel free to top with parmesan, fresh basil, or balsamic glaze.