Haight of Flavor: August 2026

As summer is nearing its end (how dare I, I know), there are still so many delicious summer foods and recipes to try. Some summer produce worth shouting out are cucumbers, summer squash, blueberries, and the last of the apricots. Don’t be afraid to add savory and sweet to the same dish, as lots of fruits go well in salads, with cheese, on toast, or even in a salsa. Summer is the best time for flavor experimenting! (Divis Farmer’s Market: Sundays from 9am - 1pm in the DMV parking lot on Fell - open year round!)

Bell Pepper

A member of the nightshade family, these crunchy sweet veggies come in many different colors. The spice paprika comes from dried bell peppers, and green peppers are just unripe fruits (botanically, the pepper is a fruit since it comes from the flower of the plant!). The greens tend to taste more bitter, and have slightly less nutrients and vitamins – so eat the rainbow!

Strawberry

California is the country’s leading supplier of strawberries, producing roughly 88% of the US’s supply. Until fairly recently, it was believed that strawberries could not be grown organically at production scale due to the way they grow – directly on the soil, making it difficult to control potential disease and insects. Conventional strawberry farming can be very chemically intensive, which means that smaller, local, and organic farmers have their work cut out for them when practicing non-chemical production. This often means a lot of work by hand, which results in those higher prices for strawberries. This type of farming is safer for the farmers, and better for the earth, so if it is within your means, consider supporting your local farmers for their strawberries!

If you happen to have an abundance, or have some strawberries on their last leg, consider making a strawberry shortcake: • 6 cups strawberries, quartered • 40 grams sugar (~3 tablespoon)

Biscuits

• 340 grams flour (2 ¾ cups of flour)
• 50 grams sugar (~¼ cup of sugar)
• 4 teaspoons baking powder
• Pinch of baking soda
• 1 teaspoon of salt
• 170 grams unsalted butter (3/4 cup, 12 Tbsp)
• 240 ml (1 cup) buttermilk (you can make your own by adding a few tablespoons of vinegar to milk of your choice, and letting sit for a few minutes)

Whipped Cream

• 240ml (1 cup) heavy cream

• 40 grams sugar (~3 tablespoons)

• Few drops of vanilla

Grate or finely cube the butter, then stick it in the freezer.

Place the strawberries with the sugar in a large saucepan, and allow to cook together for 5-10 minutes (alternatively, put the strawberries and sugar in a bowl, mix them together, and leave them in the fridge overnight). This will allow the strawberries to release some of their juices, and make a sweeter, syrupy filling.

Preheat the oven to 400°F. Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add in the frozen butter, mixing it into the dry ingredients until a sand-like dough forms.

Add buttermilk and fold in, being careful not to overmix – shaggy is the right texture! Pour the dough onto a well-floured surface, and with well-floured hands, bring the dough together. Once you have one cohesive dough shape, flatten the dough into a rectangular shape. Fold one side to the center, then the other side, creating a book shape. Flatten again, then turn the dough 90 degrees. Fold again, and flatten again. Turn, then repeat the folding and flattening one final time.

Cut out whatever shapes you want from the dough. Keep adding the scraps back in until you have about 10 biscuits.

Arrange them on a parchment paper lined pan, and bake for around 20 minutes, removing when the tops are golden brown (feel free to add an egg/buttermilk wash!). Let cool before assembling.

To make the whipped cream, add the heavy cream, sugar, and vanilla to a bowl, and beat on high speed with a hand mixer or stand mixer until medium peaks form. Alternatively, put the ingredients in a container with a tight lid, and mix by shaking the container by hand.

Slice biscuits in half, and layer the whipped cream and strawberries. Enjoy!