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...
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?
History of Cape Cod Saltmaking, Part 2, Local Food Report, by Elspeth Hay
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.
In 1837 there were 658 saltworks on Cape Cod, producing 26,000 tons of salt a year. On The Local Food Report, Elspeth Hay examines the Cape's rich history of salt production. By 1888 the last commercial saltworks was dismantled. But recently salt-making has been making a comeback.