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.
Just in time for the fall harvest season, chef Kelly Geary explains the basics of canning and offers a recipe for nectarine orange-blossom honey jam.
Pimientos de padrón only became available in the states about five years ago. Learn more about how the sometimes mild, sometimes firey peppers are prepared as a traditional tapas dish.
Tips on picking out perfectly ripe peaches — before summer is over. Also, try recipes for peachy quinoa and grilled peach and green tomato salad.
The mysterious and little-known ground cherry is an heirloom fruit that resembles a cross between a tiny tomato, tomatillo and a berry. Learn what they are and get a ground cherry compote recipe.
Pink-speckled cranberry beans are piling up at the local farmers' markets. We hear from Cathy Erway who writes the blogs Not Eating Out in New York and Lunch at Sixpoint and grows cranberry beans on the roof of the Sixpoint Brewery in Red Hook, Brooklyn. Find out how to grow and cook the fresh shell beans.
Paulette Satur and former Lutece chef Eberhard Müller of Satur Farms explain how to harvest the most flavorful basil. Try a recipe for grilled tomatillo salsa with purple basil.
Bitter melon may do everything from fight cancer cells to reduce sperm count. Try a recipe from Dr. Pamela Yee for pork-stuffed bitter melon with fermented black beans.
Learn more about foraging for purslane, an ultra-healthy succulent weed. Try chef Amy Chaplin's purslane salad with flax-chive dressing.
Find out what types of mangoes are in season just in time for summer, and try Salon senior food writer Francis Lam's recipe for mango lassi.
Find out what's fresh at the greenmarket just in time for July 4. Also, try an easy red-white-and-blue recipe for queso fresco salsa.
Farmer and apiarist Annie Novak and other experts talk about why bees swarm in the spring and how local honey can treat seasonal allergies.
Rhubarb brings a unique tang and acidity to both sweet and savory dishes. Get a recipe for couscous with rhubarb, asparagus and walnuts here, and learn more about rhubarb wine.
New York City's elite chefs are putting a new spin on blue collar food.
Strawberry season in the New York area is almost over. Learn why organic doesn't always mean pesticide-free when it comes to berries.
Mulberry trees all around the city are ripening and ready to drop fresh fruit right on the street. Try "Wildman" Steve Brill's recipe for mulberry crumble and explore a map of where to find fruit trees in New York City.
Though the oil spill continues to harm the Gulf Coast seafood industry, crawfish are still safe to eat — and now is the time to eat then, since the season concludes soon. Get a recipe for crawfish etoufée here.
This Tuesday, Queens County Farm Museum will auction off the first wine made from grapes grown right in Floral Park. Learn more about the über-local wine and vineyard.
Asparagus season got an early start this year with the warmer weather, and Greg Donaldson of Donaldson Farms says there are only four weeks left. Try his recipe for Marinated and Chilled Jersey Fresh Asparagus.
Cheese expert Tia Keenan says spring the best time for fresh cheeses like chevre, brie and camembert. Learn more about what affects the seasonality of cheese, and try Keenan's recipe for Cheese S'mores.
Stephanie and Alex Villani of Blue Moon Fish talk about what seafood to enjoy before it's no longer in season. Try their recipe for baked flounder with homemade tartar sauce.