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.
Recently in Last Chance Foods
Friday, January 04, 2013
Chef Jacques Gautier explains his motivations for raising rabbits on his rooftop garden and using them for food. He also shares his recipe for rabbit tacos.
Friday, December 28, 2012
Four bartenders from Brooklyn, Manhattan and Queens recommend seasonal cocktails for ringing in the new year. Try recipes for homemade eggnog and the New Brunswick.
Friday, December 14, 2012
Einat Admony, the chef of Balaboosta and Taïm, talks about the best way to make latkes and shares her recipe for Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauce.
Friday, December 07, 2012
Whitney Wright of Gilt Taste talks about the different textures and multiples uses for fennel. Try her recipe for Easy Fennel Gratin.
Friday, November 30, 2012
Steve Ettlinger, author of Twinkie, Deconstructed, talks about what goes into a Twinkie and how to make your own.
Wednesday, November 21, 2012
WNYC host Brian Lehrer, WQXR host Terrance McKnight, and On the Media co-host Brooke Gladstone talk about how they celebrate Thanksgiving and share some of their favorite holiday recipes.
Thursday, November 08, 2012
Farmers from around the area are making repairs, cleaning up, and getting back to their markets. Last Chance Foods spoke with farmers in Long Island and New Jersey and got the latest news from New York City's farmers markets.
Friday, October 26, 2012
Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project talk about growing chard on the roof of Metro Baptist Church. Try Baccus' recipe for black bean chili with butternut squash and swiss chard.
Thursday, October 18, 2012
At East New York Farms in Brookyn, Malabar spinach is a popular leafy green that customers use in Caribbean cuisine. Learn more and check out recipes.
Friday, October 12, 2012
Farmer Kurt Alstede recommends eating fresh sweet corn raw and explained why a little dry weather can make for sweeter fruits and vegetables. Also, try Alstede Farms' recipe for Basil Tomato Cream Corn.
Friday, September 28, 2012
Gail Hepworth of Hepworth Farms, which supplies the Park Slope Food Co-Op, talks about growing more than 15 varieties of eggplants. Try two recipes for eggplant caponata.
Friday, September 21, 2012
Francis Lam doesn't do gingham. That's just one reason the Gilt Taste editor forgoes canning to make "Tomato Bomb Concentrate" and oven-dried tomatoes instead. Find instructions for those two things here.
Friday, September 14, 2012
Riverpark's chef Sisha Ortúzar and urban farmer Zach Pickens talk about using and growing sweet and spicy peppers. Also, try Riverpark's recipe for Chilled Spicy Farm Pepper Soup.
Thursday, September 06, 2012
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.
Friday, August 31, 2012
At Red Hook Community Farm in Brooklyn, kids help plant vegetables on top of asphalt and learn to love their greens through communal meals.
Friday, August 24, 2012
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.
Friday, August 17, 2012
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.
Wednesday, August 08, 2012
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.
Friday, August 03, 2012
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.
Friday, July 27, 2012
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.