Foodies Marc Matsumoto and Jonathan Landau share tips on foraging for spring-time ramps and stinging nettles. Try Matsumoto's recipe for Sunchoke Ramp and Nettle Soup.

Stephanie and Alex Villani of Blue Moon Fish talk about what seafood to enjoy before it's no longer in season. Try their recipe for baked flounder with homemade tartar sauce.

Maple syrup producers upstate are packing up their buckets and taps early this year because of the warm temperatures, according to Mike Broadwell of M&M Maple Farm. Learn more and get a recipe for maple butter.

Dandelion greens, mustard greens, and soon enough, ramps — learn more about what's to come at local farmers' markets. Stone Barns Center for Food & Agriculture farmer Zach Wolf gives us a spring preview.

Learn about the often overlooked Saint Joseph's Day, and the Sicilian pastries traditionally eaten to celebrate the saint.

The Meat Hook takes sausage making to new territory with varieties like the bacon cheeseburger and bahn mi. Learn how Tom Mylan makes Mexican red chorizo.

The City Bakery's Maury Rubin created a hot chocolate flavor for each day of February. Learn more about the different flavors.

Craft jerky is trendier than ever thanks to companies like Kings County Jerky. Consult their artisanal jerky and craft beer pairing menu.

Danielle Chang of Lucky Rice talked to WNYC's Amy Eddings about Chinese New Year. Celebrate on Sunday with traditional cuisine that will bring prosperity and fortune.

Learn how to make sauerkraut from Harry Rosenblum of The Brooklyn Kitchen. Rich in vitamin C, the fermented cabbage will keep you from developing scurvy.

Lauryn Chun, the owner of Mother-In-Law's Kimchi, brings artisanal, small-batch practices to traditional Korean kimchi. Try her fusion recipe for kimchi tacos.

Russ & Daughters slices up approximately 100,000 fillets of pickled herring a year. Try them with a mustard and dill sauce. Find the recipe here.

Test out Brooklyn Brine's pickle recipes and tips for home pickling.

Bob McClure of McClure's Pickles gives tips on how to make pickles at home and talks about the wildest thing he's ever packed in brine.

At Stone Barns Center for Food and Agriculture in Tarrytown, next week is the last week for harvesting carrots, just when their taste is at its peak.

In New York, cabbage is at the end of its harvest this year. And it makes for good 'slaw in B-burg.

Hannah Geller of Fishkill Farms explains how to choose the best head of broccoli and talks about this year's crop.

Jack Algiere, the farm manager at Stone Barns Center for Food and Agriculture, talks about the trials and tribulations of growing cauliflower upstate.

Early December marks the last outdoor turnip harvest of the year. Chef Amy Chaplin from Angelica Kitchen talks about the root vegetable and shares her favorite recipe for turnip paté.