Elspeth Hay

An avid locavore, Elspeth lives in Wellfleet and writes a blog about food. Elspeth is constantly exploring the Cape, Islands, and South Coast and all our farmer's markets to find out what's good, what's growing and what to do with it. Her Local Food Report airs Thursdays at 8:30 on Morning Edition and 5:45pm on All Things Considered, as well as Saturday mornings at 9:30.

Elspeth Hay

During the growing season, Sarah Smith spends most of her time taking care of other people’s gardens—it’s her job. She also has a young son at home, and between these demands, she likes to keep her home garden easy and fun. 

Seventh graders Simone Rein Bosworth and Tashiana Lynch are standing in Nauset Middle school’s 30 by 50 foot greenhouse, peering into a microscope...

Elspeth Hay

This week Elspeth Hay learns about a simple backyard project that can help increase garden yields and attract native species of bees. 

We’ve been talking recently on the Local Food Report about honeybees—why we need them, what challenges they face, and what local beekeepers, farmers, and citizens are doing to safeguard them. But native insects that act as pollinators are also part of this conversation. This week, Elspeth learns about a simple backyard project that can help increase garden yields and attract different, native species of bees.

Elizabeth Pierson

 

  Ginger is native to the tropics. But that doesn't mean we can't grow it on the Cape. Two years ago, Coonamessett Farm Manager Stan Ingram read an article about a farmer in Maine growing ginger, and this year he decided to try it. This week on the Local Food Report, Elspeth talks with Stan about the challenges of growing ginger in our cold climate. The finished crop tastes similar to mature ginger, but looks quite different. 

Elspeth Hay

I’ve been thinking a lot the past few weeks about my grandmother. Biee as we called her, or Bobby Cary—was an excellent cook. She lived in Virginia, far away from my parents in Maine—and after my grandfather died in the nineties, she’d come to visit two or three times a year. She only flew on Wednesdays—the cheapest and according to her safest day to fly—and she always came for the month of December.

Elspeth Hay

All beehives are full of activity. This week on the Local Food Report, Elspeth Hay talks with a beekeeper in Wellfleet who's taken the phrase "busy as a bee" to another level—with one of his hives collecting climate data for NASA.

Putneypics bit.ly/2fSz6K5 / bit.ly/1jNlqZo

One of my younger daughter’s first words was “turkey.” We see the wild birds everywhere on the Outer Cape: in the woods near her daycare, along Route 6, out in our backyard. And we all know the Thanksgiving story—nearly four hundred years ago, wild turkeys fed the Pilgrims and Native Americans in Plymouth for their three day feast.

Elspeth Hay

Sauerkraut has a long history. Like other preserved foods, it was once an important source of nutrients during the long, cold winter months. This week on the Local Food Report, Elspeth Hay continues her focus on fermented foods and talks with a Wellfleet woman about her recipe for fermented cabbage.

You can learn more about the sauerkraut and find Helen Miranda Wilson's recipe for the dish on Elspeth's blog, Diary of a Locavore

Elspeth Hay

Amaranth was a key crop for the ancient Aztecs, but fell out of favor after European explorers arrived because of its association with pagan worship. This week on the Local Food Report, Elspeth Hay learns about a modern day crop of amaranth growing at the home of Truro farmer and educator Stephanie Rein.

People think amaranth is a grain, says Rein, but it’s actually what’s called a pseudo-cereal. It's not in the graminacea, which is the grasses and grains. Instead it's more closely related to a beet or spinach. Amaranth flour is the seed of the plant all ground up.

Elspeth Hay

Ben Chung is obsessed with garlic. He lives in East Orleans with his wife, six kids, and uncle, and he works as a dentist. But when he’s not cleaning teeth, he’s outside working in his garden, where he grows over fifty kinds of garlic.

Elspeth Hay

Many farmers think of parsnips as an underappreciated vegetable—they're sweet, tasty, and they store well. But this week on the Local Food Report, Elspeth Hay learns that growing them isn't as easy as it seems—and that other wild relatives may pose a risk as well.

Elspeth Hay

On the Local Food Report we’re still thinking a lot about why we make this show every week. It turns out a big part of it is love—a love of food and tradition. Today Elspeth Hay and Ali Berlow talk about putting up the harvest, and how their passions for this work have nurtured all kinds of different relationships and ways for honoring the bounty.

Photo by Elspeth Hay

Fermenting Ginger Beer can eat up the sugar and leave behind that dry unmistakable tang of ginger. This week on the Local Food Report, Elspeth Hay heads to Truro to talk with the founders of Farmer Willie's Craft Ginger Beer, Nico Enriquez and Willie Fenichel, about why they got into making fermented beer and how the process works. 

Elspeth Hay

Kimchi is a traditional Korean side dish made by fermenting vegetables. This week on the Local Food

Report, Elspeth talks with  Holly North of Woods Hole about how she got hooked on kimchi and how she makes it. Holly walks Elspeth through the process of putting together a quick cucumber kimchi and talks about the flavors involved in a perfect dish—everything from garlic to chiles to seafood.

Elspeth Hay

Have you ever heard of a Damson plum? They’re a small subspecies of plum with a long history and a droopy, oblong shape. And according to jam makers Anna and Tyler Keyes of Orleans, they’re worth seeking out.

Pages