Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market, and tells you how to keep it fresh through the winter. Each week, WNYC host Amy Eddings chats with farmers, chefs, and food writers to get the story behind the food.
It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world.
If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California produces a bounty of the fuzzy little stone fruit, locally grown apricots are a comparative rarity and the season is short.
Josh Kilmer-Purcell and Brent Ridge of The Fabulous Beekman Boys talk about the gooseberry craze of the 19th century. Try a recipe for Beekman 1802 Goat Cheese Gooseberry Fool.
Tom Wickham of Wickham's Fruit Farm explains why cherry season is so short. Find out where to pick the last cherries of the year in the New York area. Also, try recipes for cherry claflouti and sweet cherry sauce.
Coffee expert Liz Clayton details the two best ways of making iced coffee at home. Check out her recipes for over night cold brew and Japanese cold brew.
Christine Colligan explains how kosari and doraji, also known respectively as fernbrake and bellflower root, are used in Korean cuisine. Try her recipe for Samsek Namul (Three-Colored Vegetables).
Nitrogen pollution is threatening shellfish populations and the ecosystem of the Great South Bay. The Nature Conservancy's Nancy Kelley explains.
Farmers in the New York-New Jersey area talk about what's currently in season and what to look forward to at farmers markets.
Ramps are in decline, says Dr. Robert Naczi, a botanist with the New York Botanical Garden. He gives his advice on what not to forage, as well as what can be foraged and how to forage it.
WNYC's Amy Eddings talks to botanist Robert Naczi and his work identifying carnivorous pitcher plants. Hear about the plant that was named after Dr. Naczi in an exclusive clip.
Registered dietitian Samantha Heller explains why flax is healthy and how flax oil, flaxseeds, and flax meal are different. Try a recipe she recommends for Zucchini, Banana, and Flaxseed Muffins.
Stephanie Villani of Blue Moon Fish talk about fluke and porgies, which are in season now. Try her easy and quick recipe for battered and pan-fried porgy fillets.
Cave master Brian Ralph of Murray's Cheese Shop and Harvard microbiologist Benjamin Wolfe talk about the molds and mites flavoring the cheese in the caves. Find out what's growing on your cheese.
Farmer Annemarie Gero of the Queens County Farm Museum talks about chicken personalities and how to check if an egg has gone bad. Try her grandmother's recipe for a Hungarian casserole of boiled eggs, potatoes, and sour cream.
This year's syrup season ran slightly longer than usual, due to a cold March. Here's how to make hay while the sun shines, so to speak.
Stewart Borowsky has been selling wheatgrass at the Union Square farmers market since 1994. He talks about growing it and why you should not throw it in your blender.
Farmer and cookbook author Barbara Damrosch explains how to get a head start on planting and harvesting potatoes. Try her recipe for Peruvian Potatoes.
Chef Eberhard Müller of Satur Farms talks about growing frisée and farming on both Long Island and in Florida. Try his recipe for frisée salad with apples and blue cheese, walnut-cider vinaigrette.
Chef John Fraser says that although cardoons look like “celery with armor,” beneath that bristly exterior, there hides a delicious spring vegetable. Just be sure to snap on a pair of gloves before you start preparing them.
Kubbeh, a traditional Jewish-Iraqi comfort food of semolina dumplings simmered in soup, may be in danger of disappearing because it's so labor-intensive to make. To help make sure that doesn't happen, culinary curator Naama Shefi created The Kubbeh Project, a three-week pop-up restaurant that opens today.