Haight of Flavor: April 2026

Earth Day is April 22nd, and there is no better theme for this month than “repurposing”. This amazing planet we call home does have a finite amount of resources, but there are so many ways to repurpose those food scraps! The internet is filled with ideas on what to do with “scraps”, but here are a few of my favorites:

1. Keep veggie scraps and peels in the freezer to make veggie stock (also works with meat bones!)

2. Use citrus peels to scent the garbage disposal, mix with vinegar to make a cleaner, soak with sugar and macerate to make a simple syrup, or make a candy out of them.

3. Compost! All SF residents have access to green bin composting through Recology, so take advantage of this resource if you’re not already. If you have outdoor space for planting, make your own compost!

4. Turn potato peels into homemade chips.

5. Revive stale bread by wetting it and heating it back up, or use it as breadcrumbs or croutons.

6. Use herb stems, carrot tops, and other edible green tops to make pesto!

7. Turn overripe fruit into smoothies, jams, or muffins, and use fruit scraps to make vinegar.

(Divis Farmer’s Market: Sundays from 9am - 1pm in the DMV parking lot on Fell/Oak. Open year round.)

Snap Peas

As a very spring vegetable, peas are delicious just raw as a snack, but they also can be blistered in a pan and added to a dish (they pair well with lemon and feta), added to a risotto or creamy pasta, or blended into a savory dip – maybe even a “pesto”!

Asparagus

The asparagus has a long and rich history, spanning over 2,000 years. Once considered a luxury, they are now the true sign of spring, since the first shoots come up once the soil temperature has warmed to 50 degrees. The spears are actually the shoots of a perennial plant, and growing them can be a particularly laborious process. Once the seeds of the plant are sown, it takes at least two years for the first asparagus to arrive, and each spear is hand-harvested — be sure to thank your farmers next time you eat asparagus!

Sometimes the simplest recipes are the best, and to showcase such a tasty plant, let’s make them the star of the show.

Poached Egg and Asparagus

• 1 bunch of asparagus

• 3 tablespoons olive oil

• 1 tablespoon salt

• 2-3 eggs (your choice!)

• 2 tablespoons white vinegar

• Optional garnish such as fresh dill, parm, lemon juice etc.

Preheat the oven to 425˚F. Prepare a baking sheet. Trim the ends of the asparagus off. Line the baking sheet with the asparagus, then coat in olive oil and salt (and a dash of black pepper if you want). Roast the asparagus in the oven for roughly 10 minutes. Any longer, and they may get too soggy or wilted. If you have access to a barbeque, you should definitely grill them for that incredible char. While asparagus is roasting, poach the eggs. Bring a medium pot of water to a boil, then add the vinegar. Lower the heat until the pot is simmering. Crack each egg into its own bowl, then lower the eggs into the simmering water and cook for 3-4 minutes, depending on how runny you want the yolks. Carefully remove the eggs with a slotted spoon and serve on top of the roasted asparagus. Season with more salt and pepper and any garnish of your choice!