The Local Food Report

with Elspeth Hay

The Local Food Report can be heard every Thursday morning at 8:45am 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
7:00 am
Thu December 11, 2014

Wellfleet Cook Shares Holiday Recipe for Local Lemon Curd

Credit Elspeth Hay

Three years ago, Elspeth Hay brought home a Meyer lemon tree to keep outside in the summer and in front of a sunny window all winter. This year, it's bearing fruit for the first time, just in time for the holidays. This week on the Local Food Report, Elspeth talks with Kim Shkapich of Lola's Local Food Lab in Wellfleet about her recipe for lemon curd and the science behind it.

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

Vineyard Author Offers New Take on Kale

Credit Alison Shaw

Kale is one of the few local greens that's available almost year round. This week on the Local Food Report, Elspeth Hay talks with author Cathy Walthers of West Tisbury about her new cookbook Kale, Glorious Kale. They cover everything from the nutritional benefits of the green to kale varieties and recipes—including some that might come as a surprise. 

You can find Cathy Walthers' recipe for Kale Granola on Elspeth's blog, Diary of a Locavore

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The Local Food Report
7:00 am
Thu November 27, 2014

Need A Quick and Easy Last Minute Dessert? Try "Cranberry Goodin Pudding"

Credit Elspeth Hay

Happy Thanksgiving! This week on The Local Food Report, Elspeth Hay gives thanks for local cranberries—and brings us a story on growing and cooking with the tart berries from bog owner Ralph Tupper of East Brewster.

Ralph shared his family recipe for Cranberry Goodin' Pudding with Elspeth, and you can find it on her blog, Diary of a Locavore.

This piece is a rebroadcast. It aired originally on 11.18.2010.

Audio will be posted later today.

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The Local Food Report
7:00 am
Thu November 20, 2014

Truro Farmer Brings Back Historic Nantucket Pumpkin

Credit Elspeth Hay

Peter Burgess is into local history. Several years ago, he discovered a variety of winter squash called the Long Pie Pumpkin that came to Nantucket in 1832 aboard a whaling ship. Over time the variety was forgotten and almost lost, but Peter is one of a growing number of New England farmers trying to bring it back. This week on the Local Food Report, Elspeth talks with Peter about how to grow and cook with Long Pie Pumpkin, and why he thinks it's a variety worth saving.

Elspeth's posted her grandmother's recipe for pumpkin pie on her blog, where you can also read more about the history of the Long Pie Pumpkin

This piece is a rebroadcast. It originally aired September 22, 2011.

The Local Food Report
7:00 am
Thu November 13, 2014

Grass-Fed Beef Packs Higher Nutritional Punch

Credit Elspeth Hay

If you've ever shopped for local beef, you've probably heard the terms "grass-fed," or "grass finished." Many people will tell you 100-percent grass-fed beef is better for you than conventional grain-finished beef, but the specifics can be confusing. This week on the Local Food Report, Elspeth Hay talks with a nutritional consultant from Orleans and a butcher from Chatham about some of the differences between grain- and grass-fed cattle.

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The Local Food Report
7:00 am
Thu November 6, 2014

An Old Breed of Cattle Makes Good Local Eating

Credit Seawind Meadows

Highland cattle are originally from the rugged mountains of northern Scotland. Archaeological evidence dates the breed back to the 6th century, and the animals first came to the United States in the 1800s. This week on the Local Food Report, Elspeth Hay talks with a family from Dennis who tend a herd of 20-25 Highland cattle for beef. 

You can find a recipe for grilled grass-fed steaks on Elspeth's blog, Diary of a Locavore, and see pictures of the Seawind Meadows Highland cattle. 

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The Local Food Report
7:00 am
Thu October 30, 2014

In Wellfleet, Kefir Grains Make Delicious Fermented Drink

Credit Helen Miranda Wilson

Kefir is the Russian word for a sour-tasting drink made with cow's milk. It's often confused with yogurt. This week on the Local Food Report, Elspeth Hay talks with a woman in Wellfleet making her own kefir and learns how the beverage is different from other fermented dairy products.

You can find a recipe for kefir with how-to steps and photos from Helen Miranda Wilson on Elspeth's blog, Diary of a Locavore.

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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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