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

Most cooks have heard of broccoli rabe. But what about other rabe varieties? This week on The Local Food Report, Elspeth Hay talks with growers at the Orleans Farmers' Market about this spring delicacy from the Brassica family. 

Elspeth Hay

  Every year low-income Massachusetts residents receive $1.2 billion to help buy food. On the Local Food Report, Elspeth Hay examines the program called SNAP, or the Supplemental Nutrition Assistance Program. Until recently, the money was given out as food stamps—physical, tangible pieces of paper. But in the late 90s, SNAP went electronic.

Elspeth Hay

Most people think of stinging nettles as an obnoxious—and painful—weed. But this week on the Local Food Report, Falmouth resident Fiamma Straneo takes Elspeth foraging for stinging nettles and remembers nettle recipes from her childhood in Italy. 

You can read more about nettles on Elspeth's blog, Diary of a Locavore.

Elspeth Hay

Under a canopy of tall hardwoods in Truro, there grows a small forest of Cinnamon ferns. On the Local Food Report, Elspeth Hay harvests these edible local greens - a springtime ritual - with forager Charlie Grimm.

Find out more and get Charlie Grimm's recipe for preparing Cinnamon ferns.

Audio posted above.

This episode of the Local Food Report is a rebroadcast of one that originally aired on May 19, 2011.

J J

Temperature is important, and so is humidity, when incubating eggs. On the Local Food Report, Elspeth Hay speaks with Susan Knieriem of Miss Scarlett's Blue Ribbon Farm in Yarmouthport about raising chickens from egg to bird. Susan does it using an old-fashioned incubator—it looks like an old wooden icebox, and it holds about 100 eggs. She collects the fertile ones—which is most of them since she's got roosters—and dates them and lays them on the trays. After 21 days: peep. Peep. PEEP. PEEP! Babies.

Elspeth Hay

Spelt is an ancient grain—a hybrid of regular bread wheat and another wheat variety called farro or emmer. On the Local Food Report, Elspeth Hay talks with Ed Miller of Wellfleet about a slow-rise spelt bread made with locally grown grain. 

Read more on Elspeth's blog, Diary of a Locavore.  

Elspeth Hay

You don't often see cusk in local fish markets. On the Local Food Report, Elspeth Hay learns about this unusual species of groundfish. She delves into where it lives, how it's caught, and why despite a lack of demand, cusk populations are still in decline.

Read more on Elspeth's blog, Diary of a Locavore. 

Elspeth Hay

It's that time of year: still cold, but avid gardeners are itching to get outside. On the Local Food Report, Elspeth Hay asks Truro farmers Drake Cook and Tessa Gifford what we can do to get started. First on the list? Prepare your soil...

Read more on Elspeth's blog, Diary of a Locavore.

Elspeth Hay

Farm-to-table restaurants are incredibly popular right now. On The Local Food Report, Elspeth Hay talks with farmers and chefs at the Chatham Bars Inn resort, which recently bought a 7.7 acre farm. Will a large scale farm-to-table model work here, where soil is sandy and land prices are high?

For more information, check out Elspeth's blog, Diary of A Locavore.

    

In the historical heyday of salt making on Cape Cod, not only table salt was produced.  On the Local Food Report, Elspeth Hay describes how a byproduct was used for making washing soda for detergents, tanning leather, and dying cloth. What's more, the cold brine leftover could be used to make Epsom salt, or magnesium sulfate.

Find out more on Elspeth's blog, Diary of a Locavore.

Cape Cod's Long History of Making Salt, Part One

Pages