The Local Food Report

    

with Elspeth Hay and Ali Berlow

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 Hay 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.

Ali Berlow lives on Martha's Vineyard and is the author of "The Food Activist Handbook; Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community." Foreword by Alice Randall, Storey Publishing. You can reach her at her website, aliberlow.com.

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.

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.

Photo by Ali Berlow

The Animal Barn is that place where visitors get to experience livestock up close and personal. It's a magical scene with sows nursing their piglets, lambs nursing their ewes. Ali Berlow takes us inside on the last day.

 

 

 

Elspeth Hay

My mother is a profound believer in the power of zucchini. A zucchini patch, she says, is a meal. It can feed a family for breakfast, for lunch, for dinner on the grill. You name the zucchini recipe, she's made it. She has four recipes for zucchini bread alone.

Photo by Ali Berlow

Summer's sweet corn evokes memories and simple deliciousness beyond the familiar grilled or boiled slathered with butter. There's old-fashioned kitchen wisdom in using up the silk and the cobs.

JENNIFER BENDER

A butter clam is just a juvenile surf clam.

Surf clams are the big, wide clams Cape Cod cooks chop up and use for chowder or clam strips. In Asia people use the tongues for sushi, and lots of beachcombers collect the shells to use as soap dishes or ashtrays. But those are full-grown surf clams and they all come from a wild fishery. 

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You’ve probably heard of a huckleberry. But have you ever eaten one? The small, black relatives of the blueberry grow all over the Cape and Islands, and Neil Gadway has been picking them his whole life.

Photo by Ali Berlow

The Animal Barn is that place where visitors get to experience livestock up close and personal. It's a magical scene with sows nursing their piglets, lambs nursing their ewes. Ali Berlow takes us inside on the last day.

Russian Blues on the cutting board. Their color is truly astonishing.
Ali Berlow

Blue is the color of my summer. It is expansive like the sea and the sky. Royal like a queen. It is round like a blueberry, ocean-salty like blue fish. Blue is also the color of the free lollipop I take from the bank. Blue is Blue Moon ice cream and popsicles from my childhood. Their flavor was (I don’t know)… it was just blue.

David Haddad

David Haddad started a series of pop-up dinners a couple years ago called The Gathered Table. I went to one recently and was totally smitten by the variety of local wild foods used as accents or vehicles for infusing flavor. Bayberry for smoking, or using the buds brined for capers, Beach Rose, Beach peas, spruce tips... 

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