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.

Elspeth Hay

Marmelada, if you've never had it, is nothing like marmalade. It is made of quince, not oranges, and although it is a kind of fruit preserve, it is much more firm than the citrus stuff. It's so hard that the Portuguese eat it in slices, alongside a piece of banana maybe or plain or with a hunk of cheese.

Food historian Paula Marcoux likes fire. She enjoys a good bonfire as much as the next person but admits that she always wonders ‘what could I cook over it?’ Smoke is a preservative of food, flavor and in the eyes of Paula, a way to look at local culinary history.

Elspeth Hay

Kathy Neustadt believes that how a New England community puts on a clambake is like a window into its soul. She first came to this belief in the summer of 1984 at the annual Allen’s Neck Clambake in Westport.

Shelley Edmundson

There they sit, on the bottom of the sea floor, minding their own sea snail business. They hardly have a care in the world or any predators (besides fishermen) to bother them. That is, unless they get caught up with lobster in a trap. The channeled whelks in these waters make up one of the most important fisheries around here. Who knew?

More Than Honey: Beekeeping on the Cape

Jul 23, 2015
Davis Land

If you’ve been to a farmer’s market recently, you’ve probably seen more honey for sale than usual. That’s because beekeepers are harvesting this year’s crop right now.

Elspeth Hay

The original owner of Myrna Cook’s house was a Ukrainian woman. Cook wanted to protect her privacy, so we’ll call her Una. In 1996 Una planted 48 fruit trees, and three years later, she died unexpectedly, young. When Cook purchased the property in 2001, the house had sat empty for two years, and the trees were sick and diseased. Cook didn’t even realize there was an orchard.

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... 

Elspeth Hay

Helen Miranda Wilson grows five kinds of mint and each one has a story. The first comes from her mother’s close friend Nina Chavchavadze, who moved a piece of the plant from her garden in South Wellfleet to Helen’s family property in 1946.

Elspeth Hay

It’s obvious that lettuce comes in all sorts of different varieties. Most people know the difference between Romaine and Boston Bibb. But strawberries? In grocery stores, they pretty much all seem the same. That’s not true, though, on local farms. I spoke with local growers to get an idea of the differences and what they really like.

Each spring at the Orleans Farmers Market, David Light has the season’s first fresh shelling peas.

“This variety is called Coral,” he said, pointing them out. “It’s from Fedco in Waterville, Maine, and it’s an heirloom. They’re the early pea, and they’re also very, very tasty. They have a wonderful flavor.”

As the Fedco seed catalog puts it: Coral peas make harvesting before July 4th a cinch, even in colder years.