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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

Last Chance Foods: Getting to Know Gooseberries

Thursday, July 11, 2013

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. 

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Last Chance Foods: A Fleeting Season for Local Cherries

Friday, July 05, 2013

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.

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Last Chance Foods: Getting Iced — Coffee, That is.

Friday, June 28, 2013

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.

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Last Chance Foods: What's In Your Bibimbap?

Friday, June 14, 2013

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).

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Last Chance Foods: Something in the Water

Friday, June 07, 2013

Nitrogen pollution is threatening shellfish populations and the ecosystem of the Great South Bay. The Nature Conservancy's Nancy Kelley explains.

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Last Chance Foods: Spring Farm Report

Friday, May 31, 2013

Farmers in the New York-New Jersey area talk about what's currently in season and what to look forward to at farmers markets.

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Last Chance Foods: Food In Danger

Friday, May 24, 2013

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.

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Food For Thought: Curating Carnivorous Plants

Friday, May 24, 2013

WNYC

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.

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Last Chance Foods: The Flax of Life

Friday, May 17, 2013

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.

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Last Chance Foods: Fishing for Spring

Friday, May 10, 2013

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.

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Last Chance Foods: Studying Mold and Mites at Murray's Cheese

Friday, May 03, 2013

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.

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Last Chance Foods: From Chicken to Egg

Friday, April 26, 2013

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.

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Last Chance Foods: Maple Syrup

Thursday, April 11, 2013

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.

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Last Chance Foods: Graze on This

Thursday, March 28, 2013

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. 

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Last Chance Foods: A New Life for Old Potatoes

Friday, March 22, 2013

Farmer and cookbook author Barbara Damrosch explains how to get a head start on planting and harvesting potatoes. Try her recipe for Peruvian Potatoes.

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Last Chance Foods: Frisée From Florida

Friday, March 15, 2013

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. 

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Last Chance Foods: Forget Ramps, Try Cardoons Instead

Friday, March 08, 2013

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.

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Last Chance Foods: On a Mission to Save Kubbeh

Friday, March 01, 2013

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.

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Last Chance Foods: True Grits

Friday, February 22, 2013

The Lee Brothers talk about the resurgence of stone-ground grits and explain why instant grits are so bland. Try a recipe from their new cookbook for shrimp and grits. 

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Last Chance Foods: Go Ahead, Make Ricotta at Home

Friday, February 15, 2013

Chef Peter Berley says that making ricotta at home is both fast and simple. Try his four-ingredient recipe.

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