Last Chance Foods

Out in the woods, leafy green watercress is appearing next to bubbling springs and shallow ponds. The peppery leaves, which are a favorite with foragers, add a sharp tang to salads and sandwiches. When seeking out wild watercress, though, it’s important to make sure that the plant is growing in or near safe, clean water. Also, be cautious to avoid water hemlock, which can grow nearby.

One sure sign it’s spring is when restaurants and farmers markets start touting the arrival of ramps. While that branch of the allium family may be what’s trendy right now, other less well-known tender greens also deserve their fair share of the attention. Take, for instance, green garlic.

“In the case of MSG, the record is about as clear as it can be: there is no connection between consuming MSG in any form and the symptoms that are often called Chinese Restaurant Syndrome,” wrote food science expert Harold McGee in the first issue of Lucky Peach, a quarterly food journal published by McSweeney’s.

Artisanal pickling currently serves as both an easy punchline and the catalyst for serious-minded articles examining a “craft-centric economy.” In certain parts of Brooklyn, small-batch pickles have become as ubiquitous as skinny jeans and wayfarer sunglasses. Rick Field, the founder of Rick’s Picks, has been making artisanal pickles since 2004 — way before it was considered cool.

Though humble in appearance, salt cod played an important role in the diet of Vikings, who caught cod and cured it on their ships. The resulting salt cod provided sustenance and allowed them to stay out at sea longer and go farther. In that sense, the preserved fish contributed to the Vikings’ eventual discovery of Canada.

The Tristate area may be enjoying unseasonably warm weather lately, but for the most part, farmers' markets still reflect the fact that winter will be around for a few more weeks. At Bed-Stuy Farm in Brooklyn, though, Reverend Devanie Jackson is using hydroponics to provide needy families with fresh, local produce.

The use of nitrates in food preservation is a hot topic of debate among those who are worried about food safety. While nitrates are a compound found naturally in soil and vegetables, the biggest controversy surrounds its use as a meat preservative.

American coffee culture has exploded in the past two decades. The brew draws devotees, as well as a flurry of opinions on how to make the best cup of joe. Some swear by French presses, while others are certain that vacuum brewers produce a superior beverage.

Brussels sprouts are everywhere. The John Dory Oyster Bar serves them with mushrooms, pancetta and cheese. Ilili in the Flatiron District takes a Mediterranean spin and adds mint yogurt, fig puree, walnuts and grapes. Brussels sprouts were so popular at Momofuku Noodle Bar that chef David Chang took them off the menu — he didn’t want to dedicate the manpower necessary to keep up with demand.

Midwinter can get monotonous when it comes to seasonal eating. While February may seem like root vegetables as far as the eye can see, there’s one seasonal ingredient that can put some zing into otherwise starch-heavy dishes. Citrus-like oranges, grapefruits, lemons and limes are in season in Florida and provide a wide variety of flavor profiles to liven up winter cooking.