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
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.
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.
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.
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).
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.
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.
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.
Friday, May 24, 2013
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Friday, February 15, 2013
Chef Peter Berley says that making ricotta at home is both fast and simple. Try his four-ingredient recipe.