Haight of Flavor: July 2026

Happy birthday to the magazine and happy belated summer solstice! It has been so fun being a part of this community for a year now, and there is no better way to celebrate than to enjoy the incredible foods available to us in the summer. Many summer fruits are quite a labor of love to harvest, so make sure to really thank your farmers this season :)

(Divis Famer’s Market: Every Sunday from 9am - 1pm in the DMV parking lot on Fell/Oak - open year round!)

Pluot

Stone fruit season is upon us – arguably the best season of the year – and these are easily a fan favorite. A hybrid between a plum and an apricot, they were created by a plant geneticist in the 20th century, and definitely lean more plum. They are so sweet and worth trying if you have never had a chance!

Tomato

There’s not much to say about these wonderful fruits, other than it’s officially tomato season, and that means the beauties at the farmers market are going to be so tasty – go nuts! (and try not to eat the whole pint of cherry tomatoes that you got from the farmers market in one day)

Figs

In California, figs are a common backyard tree, but fresh figs can be hard to find since they must be picked when soft and are extremely delicate. Many fig varieties have two distinct harvests (making them botanically quite unique), and the second harvest yields a much sweeter fruit. Pollinated by wasps, these spectacular fruits have a deliciously distinct flavor. They are often paired with ricotta and make a delicious jam or tart.

To celebrate the magazine’s birthday (and summer!) properly, this is a truly mouthwatering…

Almond and Fig Cake:

• 240 grams sugar

• 3 eggs + 3 egg whites

• ½ teaspoon of salt

• A few drops each of almond and vanilla extract

• 250 grams almond flour

Topping

• 8 fresh figs, quartered

• ¼ cup sliced almonds

Preheat the oven to

350˚F, add parchment paper and lightly oil a 9-inch round cake pan.

Combine the white sugar, whole eggs, egg whites, salt, and extracts. Whisk vigorously until well combined. The mixture will be frothy and the sugar will not be fully dissolved.

Add the almond flour and mix.

Pour mix into pan.

Add the figs and spread evenly, lightly pressing them into the batter. Sprinkle the top with sliced almonds.

Bake until deep brown and the crust feels firm, for roughly 40 - 50 minutes. Let it cool in the pan and then demold and let it cool completely. Decorate with powdered sugar once cooled, and feel free to add more figs!