Streams

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

Farms Struggle to Assess Damage Caused by Tropical Storm Irene

Wednesday, August 31, 2011

Tropical Storm Irene officially left the area on Sunday. But farmers, like Cheryl Rogowski, who owns a 150-acre farm in Orange County, are just beginning to assess the damage that the storm has wrought on their crops.

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Last Chance Foods: Mirabelle, Ma Belle

Friday, August 26, 2011

Mirabelle plums may be a popular fruit in the Lorraine region of France, but the fruit is rare in the New York area. Baker Kate Weiner shares her secret for where to find one of the only Mirabelle plum trees in the area.

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Last Chance Foods: Great Garlic in the Raw

Friday, August 19, 2011

Hardneck garlic available now at farmers markets is a world apart—and far more delicious—than typical grocery store garlic, according to Edible Manhattan editor Gabrielle Langholtz. Learn more and try a recipe for peach salsa with tomatoes, basil and garlic.

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Last Chance Foods: A Summer Herb to Love and to Hate

Friday, August 12, 2011

Cilantro is the herb even Julia Child vowed to hate. For those who like the taste, cilantro adds a fresh zing to summer foods. Chef Vikas Khanna talks about its uses in South Asian cuisine and offers his recipe for Cilantro Chutney.

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Last Chance Food: Give a Fig

Friday, August 05, 2011

Figs trees can be found in backyards from the South all the way up to New York. Cookbook author Ted Lee talks about ways to use the fruit, which are now in season, and shares his recipe for Fig Preserves.

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Last Chance Foods: Summer Wineberries

Friday, July 29, 2011

Wineberries are nearly out of season. So start foraging now for this wild raspberry relative. New York Times writer Ava Chin explains where to look and shares her Wineberry Vinaigrette recipe.

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Last Chance Foods: Currant Affairs

Friday, July 22, 2011

In the years since farmer Greg Quinn helped overturn the law banning black currant cultivation in New York, the fruit has grown in popularity. Learn more about the health benefits of black currants and get Quinn's recipe for jam here.

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Last Chance Foods: Is Durian the King of Fruits or the King of Stink?

Friday, July 08, 2011

Some have said that the durian, a tropical spiky fruit in season through July, smells like a gym full of old socks or an unearthed cadaver. But others have sung its praises for its delicious, custard-y, flavorful flesh. All Things Considered Host Amy Eddings spoke with Francis Lam, the features editor for the web site Gilt Taste, about the reasons to love and hate the durian.

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Last Chance Foods: The Wild Side of Salmon

Friday, July 01, 2011

There’s good news and bad news coming from Alaska and it doesn’t have anything to do with politics. The good news is wild salmon are currently at their plumpest and tastiest. The bad news? The headwaters of the largest salmon run in North America are under threat of possible industrialization.

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Last Chance Foods: Conquering Artichoke Prep

Friday, June 24, 2011

Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.

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Last Chance Foods: The Tart Taste of Sorrel

Friday, June 17, 2011

Dr. Pamela Yee explains how sorrel, a leafy green perennial, benefits both your health and the environment. Try her recipe for Potato, Leek and Sorrel soup.

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Last Chance Foods: Herbal Flower Power

Friday, June 10, 2011

Calendula and anise hyssop are two flowering herbs that are useful in the kitchen and beyond. Queens County Farm Museum agricultural director Kennon Kay shares her instructions for making skin-soothing calendula salve.

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Last Chance Foods: The Down and Dirty on Making Soft-Shell Crab

Friday, June 03, 2011

Chef Michael Cressotti of The Mermaid Inn talks about the ins and outs of preparing live soft-shell crab. Try his recipe for Crispy Maryland Soft-Shell Crab here.

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Last Chance Foods: Pea Shoots

Friday, May 27, 2011

Pea shoots, the tender edible leaves and tendrils of pea plants, are in season now. Frank Meuschke talks about growing peas in his Fort Tildon, Queens, community garden. Try his recipe for Pasta, Wild Garlic, Woodsy Mushrooms, and Pea Greens here.

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Last Chance Foods: Southern-Style Chutneys Make It Up North

Friday, May 20, 2011

Atlanta native Drake Page started The D.P. Chutney Collective and talks about what distinguishes a Southern-style chutney from its South Asian counterpart. Try his recipe for Rhubarb and Apricot Chutney here.

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Last Chance Foods: A Romance with Lovage

Wednesday, May 04, 2011

Magazine editor Rachel Wharton explains the history and culinary uses of lovage, an herb related to celery. Also, try recipes for "Celery Soda" and "Prosecco and Wild Cherry" from Franny's restaurant in Brooklyn.

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The 'Merkel' of Morels

Friday, April 29, 2011

Before the season for morel mushrooms is over, get foraging with these tips on morel hunting from Field & Stream editor Colin Kearns. Also, try a recipe for "Morel Cream Sauce" here.

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Sweet Spring Parsnips

Thursday, April 21, 2011

The recent harvest has brought in the last—and sweetest—parsnips of the season, according to Stone Barns Center for Food and Agriculture farmer Jack Algiere. Try chef Dan Barber's "Parsnip Soup" recipe here.

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A Palatable Passover

Friday, April 15, 2011

Niki Russ Federman and Josh Russ Tupper of Russ & Daughters talk about Passover foods and explain gefilte fish. Also, get Russ & Daughters' recipes for "Chopped Liver" and "Carmelized Onions."

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Baking Bagels at Home

Friday, April 08, 2011

Settle the debate about where to find the city's best bagels once and for all by baking your own. Try a recipe perfected by Adam Kuban of Serious Eats.

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