Haight of Flavor: March 2026

When I walked by the trees on Waller and Steiner after the signs first went up for the trees to be cut down, it absolutely broke my heart. Trees provide so much for us, especially in urban spaces, and those trees specifically are so gorgeous and have so much history in their branches and leaves. I felt so inspired by my community when other signs started going up, thanking the trees for all they have done and questioning if cutting them down was the right call. Trees are simply essential for life on earth, and I hope you get a chance to honor them this month.

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

Broccoli

What is broccoli if not a mini tree? They grow as the flower of a plant, and as a member of the brassica family, have the best flavor in colder months. My favorite pairings are bright and acidic, like lemon, savory like parmesan, miso, or tahini, or with nuts, like pistachios or almonds.

Pine Needles (or Douglas Fir)

Did we mention it’s the tree edition? Baking and cooking with parts from the tree is totally possible, and if using freshly harvested elements, can bring so much flavor to your dish. These shortbread cookies are just one thing you can do with pine or fir needles – other ideas include roasting veggies or chicken with fresh needles, infusing drinks or making a simple syrup, or making oils (and even lotions!).

Notes for Foraging and Harvesting:

Most conifers (evergreen trees with needles) are edible. There are a few species, specifically the Yew family, that are toxic, so please make sure to correctly identify the tree before harvesting (an app like iNaturatlist will help you out!).

Once you have identified the tree you want to harvest from, feel free to take a nibble of the needle to see if it is a flavor you like. When ready to harvest, never cut the top of the tree as this can open the tree to disease. Simply pinch or cut off the needles you want, staying mindful of the tree’s health and the ecosystem that tree is supporting. Never take more than what you need.

Shortbread Cookie Recipe

• 1/4 to 1/2 cup fresh conifer needles
• ½ cup sugar (100 grams)
• Pinch of salt
• 1-2 teaspoons citrus zest (optional)
• 2 cups flour (245 grams)
• 1 cup unsalted butter, cold

Chop the butter into small cubes or slices, and put them in the freezer.

Wash, then finely chop the needles (if you have a food processor or coffee/spice grinder that would be awesome!) with a knife. Remove any large bits from the chopped pile.

In a bowl, combine needles, sugar, zest, and salt. Add in flour and lightly mix.

Add in the butter, mixing it in by hand and breaking the butter apart until the texture is crumbly, similar to coarse sand. Be careful here not to overmix, since your dough will spread and not hold its shape if you do.

Pour out onto a surface, and form a rectangle about ¼ inch thick. Use a knife or pizza cutter to cut the dough into your desired cookie shape.

Place them on a parchment paper lined baking sheet, and put the tray in the freezer or fridge while the oven preheats.

Preheat the oven to 350°F.

Bake for about 10 minutes, until the edges are golden brown.

Enjoy!