The Local Food Report

with Elspeth Hay

The Local Food Report can be heard every Thursday morning at 8:35am and afternoon at 5:45pm, and Saturday morning at 9:35.

An avid locavore, Elspeth lives in Wellfleet and writes a blog about food, Diary of a Locavore. 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.

The Local Food Report is produced by Jay Allison and Viki Merrick of Atlantic Public Media.

The Local Food Report is made possible by the support of the Local Food Chain.

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The Local Food Report
9:00 am
Thu October 23, 2014

Cape Cod Beer Makers Walk Us Through the Brewing Process

Credit Elspeth Hay

Beer relies on four ingredients: malt, water, hops, and yeast. But as evidenced by the number of beers and breweries around the globe, there are infinite ways to combine these ingredients for a tasty beverage. This week on the Local Food Report, Elspeth Hay talks with Todd Marcus of Cape Cod Beer about how he makes beer from start to finish. 

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The Local Food Report
7:00 am
Thu October 16, 2014

Wellfleet Chef Brings Back Ancient Fermented Fish Sauce

Credit Elspeth Hay

Today, most people throw away the skeletons and innards of our fish. But in Ancient Rome, these parts weren't trash—they were food. This week on The Local Food Report, Elspeth talks with a chef from Wellfleet who's using the fermented skeletons and innards of small, oily local fish to make a popular sauce from Roman times. 

You can learn more about this sauce, called garum, on Elspeth's blog, Diary of a Locavore

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The Local Food Report
7:00 am
Thu October 9, 2014

"Real Pickles" Business Thrives on Lacto-Fermentation

Credit Elspeth Hay

Most modern pickles are made with vinegar and sugar. But it hasn't always been this way. This week on the Local Food Report, Elspeth Hay talks with a couple in Western Massachusetts who make their cucumber pickles the old-fashioned way: by fermenting them with lacto-bacteria. It's a similar process to how yogurt or sourdough bread is made—the cultures are active on the surface of healthy vegetables, and with the addition of salt, will preserve cucumbers in a way that's both tasty and healthy.

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The Local Food Report
7:00 am
Thu October 2, 2014

Learn to Make Sauerkraut and Reap the Health Benefits

Credit 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

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The Local Food Report
7:00 am
Thu September 25, 2014

Kimchi is Tasty and Good for Digestion

Credit 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.

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The Local Food Report
7:00 am
Thu September 18, 2014

Local Eggplant Varieties Abound

Credit Elspeth Hay

The names are beautiful: Nubia, Gretel, Fairy Tale, Nadia. Michiaw, Orient Express, Long Violet, Galine. This week on the Local Food Report, Elspeth Hay talks with local farmers about what types of eggplant they're growing, and how they like to cook with them. 

You can learn more about the varieties mentioned in the piece and find a recipe for eggplant caponata on Elspeth's blog, Diary of a Locavore.

This piece is a rebroadcast. It originally aired September 19, 2013.

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The Local Food Report
7:00 am
Thu September 11, 2014

Unusual Green Beans Measure 19 Inches Long

Credit Elspeth Hay

  Local gardens are overflowing with green beans this time of year. Most are short and snappy. But Victoria Pecoraro is growing two unusual varieties—Orient Wonder and Red Noodle—both of which measure over a foot long! This week on the Local Food Report, Elspeth Hay talks with her about how she started growing these Asian yard-long beans and how she likes to eat them.

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The Local Food Report
7:00 am
Thu September 4, 2014

Italian Fig Trees Thrive in Wellfleet

Credit Elspeth Hay

Twelve years ago, Charlie Amsler planted two tiny fig trees in his front yard in Wellfleet. Today, they're huge, thriving plants that produce loads of fruit each September. This week on the Local Food Report, Elspeth Hay talks with Charlie about the history of the trees, how figs grow, and what they need to thrive in our unique Cape climate. 

You can find a recipe for fig and arugula salad with prosciutto and gorgonzola on Elspeth's blog, Diary of a Locavore.

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The Local Food Report
7:00 am
Thu August 28, 2014

Surprise! Sweet Potatoes and Artichokes Grow on Cape Cod

Credit Elspeth Hay

Most people think of sweet potatoes as a southern crop, and artichokes as something from the Mediterranean. But both plants can thrive on Cape Cod. This week on the Local Food Report, Elspeth Hay visits the Barnstable County Fairgrounds demonstration garden to learn about growing these two unusual crops.

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The Local Food Report
7:00 am
Thu August 21, 2014

Bestselling Author Advocates Protecting Our Local Fisheries

Credit Cover photo courtesy Paul Greenberg

The United States controls more ocean than any country on earth. And yet more than 85 percent of the seafood we eat is imported. On top of that, we're exporting more than 3 billion pounds of seafood a year. Why? This week on the Local Food Report, Elspeth Hay talks with bestselling author Paul Greenberg about his new book, American Catch. It looks at why Americans have stopped eating from local waters, and why it's important to re-localize our seafood industries and protect the ones we still have.

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