After recent reports of cantaloupe contaminated with salmonella, Long Island farmer Thomas Wickham talks about fielding questions from customers concerned about the safety of their fruit.
At Red Hook Community Farm in Brooklyn, kids help plant vegetables on top of asphalt and learn to love their greens through communal meals.
Cookbook author Mindy Fox talks about the different varieties of cucumbers currently available and touts their versatility. Try her recipe for Cucumber and Summer Tomato Salad with Fresh Herb Leaves and Barely Pickled Red Onion.
Author Robin Shulman and El Jardin Del Paraiso garden coordinator Annalee Sinclair talk about how a community garden can help change the urban landscape and how people eat. Also, try Sinclair's recipe for country green beans with new potatoes.
The sweetness of a blueberry depends on color, not size, according to Jennifer Devillo of Patty's Berries and Bunches. Learn more and try Amy Edding's recipe for blueberry cobbler.
Ron Binaghi III of Stokes Farm in Old Tappan, N.J., talks about reasons to appreciate humble, hothouse-grown hybrid tomatoes. His dad recommends a thick slice of tomato on a slice of good bread with a generous amount of mayo, but you can also try Stokes Farms' favorite Baked Parmesan Tomato recipe.
Amaranth, a plant long cultivated for its seeds and leaves, is thriving at the Brooklyn Botanic Garden. Chef Ariel Nadelberg talks about cooking with the greens and herb gardener Caleb Leech explains why the plant is a survivor. Try Nadelberg's recipe for Amaranth Two Ways with Miso, Sautéed King Oyster Mushrooms, and Summer Squash.
Borage may not be very well known, but chef Evan Hanczor says the herb is delicious and may even protect your tomato plants from pests. Try his recipe for Tomato, Cucumber, and Borage Bread Salad.
Chef Diane Kochilas shares her tips on making tender, sweet and savory stuffed grape leaves. Check out her dolmades recipe.
Author and former Chez Panisse chef Tamar Adler shares her shortcut for fava bean prep. Also, try her recipe for Fava Bean Toast.
The farmers of Brooklyn Grange talk about planting, growing and eating castelfranco, a bitter radicchio that is almost out of season. Try Brooklyn Grange's recipe for Orechiette with Castelfranco and Guanciale.
Brooklyn Soda Works puts a foodie spin on a much-maligned beverage by creating artisanal, seasonal soda from fresh fruit juice. Try out the company's recipe for an Apple & Ginger Dark 'n' Stormy.
Forager Leda Meredith recommends burdock flower stalks as a delicious and easy-to-identify wild edible. Try her simple burdock stalk recipe.
Fish farmer Christopher Toole talks about raising fish in plastic bins in the Bronx and how it could be the future of urban farming. Try his recipe for Pan Sautéed Tilapia with Invasive Weeds Pesto and Oyster Mushrooms.
Farmer Keha McIlwaine of Queens County Farm Museum talks about growing spring leeks, and chef Cornelius Gallagher offers some advice on preparing the hardy vegetable. Try Gallagher's recipe for pan-roasted shrimp with glazed leeks, young coconut and yellow curry.
This Sunday, New Amsterdam Market brings fresh seafood back to South Street with the Gathering of Fisheries Event. Commercial fisherman Vinnie Calabro talks about what's in season and the future of Jamaica Bay.
Forager and author Tama Matsuoka Wong explains how to safely eat stinging nettles and how they may help with seasonal allergies. Try a recipe for Nettle and Asparagus Pizza from the book she wrote with Daniel chef de cuisine Eddy Leroux.
Knotweed is an invasive pest hated by many, and the most effective way of getting rid of it may also be the most delicious. Urban forager Marie Viljoen talks about finding, cooking and eating knotweed. Plus, try her recipe for Knotweed Soup.
Registered dietitian Tamara Duker Freuman talks about the health benefits of fiddlehead ferns. Try her recipe for a Sauté of Fiddleheads, Snap Peas, Ramps & Shiitakes.
Farmer Perry Hack of Two Guys From Woodbridge talks about growing and using watercress. Try ABC Kitchen's recipe for Crispy Soft Shell Crab with Sweet and Spicy Sauce, which is garnished with red watercress.