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

Peter Burgess is as interested in the history of farming as he is in the practice itself. His farm in Truro is called Sixpence Farm, after a silver coin he found in the soil that dates back to 1689. Burgess focuses almost entirely on fruits and vegetables that would have been found here over a hundred years ago. On the day I visited, he told me about the apple varieties he planted, and why he chose them.

Ali Berlow

Ali Berlow went to speak with a food historian in Plymouth about cooking with smoke-and-fire and historic cooking techniques. The last thing she expected was dessert.

Elspeth Hay

One September before we were married, my husband took me up to his grandmother's house in the dunes near Ryder Beach in Truro. He sat me down at her kitchen counter, and told me it was time to learn to make Hami’s beach plum jelly.

Tomatillos. / Elspeth Hay

According to farmer Ron Backer of Brewster, there’s only one fruit meant for salsa. The surprising thing is that it’s not a tomato.

“The tomatillos are what you really make salsa from,”  Backer told me.

Rick Guidelli and his family have have been feasting on Blue Crab off the waters of the Westport River since he got here 30 years ago.  Long, lazy summer crab dinners have evolved into a full blown crabbing competition and a crab fest that has grown into a huge event. The competition starts at 7 in the morning - and there are rules!

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.