The Local Food Report | WCAI

The Local Food Report

    

with Elspeth Hay

The world of food is changing, fast. As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries. Through these conversations she aims to rebuild our cultural store of culinary knowledge—and to reconnect us with the people, places, and ideas that feed us.

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. You can find more of her work at her website, elspethhay.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.

Local Apple Farming Requires Careful Maintenance

Oct 10, 2013
Elspeth Hay

What goes into those nice, crisp apples we can't get enough of this time of year? This week on The Local Food Report, Elspeth Hay talks with farmer Paul Crowell about how he cares for his family orchard at Crow Farm in Sandwich. He walks her through the steps of caring for dwarf and standard trees from replanting to pruning to spraying and mowing.

Elspeth Hay

Some apple varieties are better for sauce, some are best for eating fresh. How do you know which ones to choose? This week on the Local Food Report, Elspeth Hay talks with Paul Crowell of Crow Farm in Sandwich about local apple varieties and what he likes best for sauce, cider, pies, and simply grabbing for a snack. 

You can learn more about the apple varieties Paul Crowell is growing and find a recipe for applesauce on Elspeth's blog, Diary of a Locavore.

Elspeth Hay

Shrub is a colonial soda made with fresh fruit, vinegar, and sugar. This week on the Local Food Report, Elspeth Hay talks with a Wellfleet cook using local beach plums to make this old-fashioned soda. You can find recipes for raspberry shrub and beach plum shrub and a list of cocktail ideas with shrub on Elspeth's blog, Diary of a Locavore.

Elspeth Hay

Eggplants come in many sizes, shapes, and colors. This week on The Local Food Report, Elspeth Hay talks with local growers about what varieties they're growing and how to cook with them. There's a recipe on her blog for caponata, and she's also put up a guide to the eggplant varieties mentioned in the show.

Elspeth Hay

    

Wild beach plums are common on dunes across the Cape. This week on the Local Food Report, Elspeth Hay talks with a family in Wellfleet that's been making and selling beach plum jelly since 1932. You can learn more about the wild beach plum and efforts to tame it over here, and Elspeth's put up her family recipe for beach plum jelly on her blog.

Elspeth Hay

Zucchini is the home gardeners' summer squash of choice. But Wellfleet farmer Victoria Pecoraro prefers varieties that stay small. This week on the Local Food Report, Elspeth talks with Victoria about three round summer squash varieties the size of a cue ball, and gets Victoria's recipe for Zucchini Parmesan. You can find the recipe on Elspeth's blog about local food, Diary of a Locavore.

Elspeth Hay

Elinor Arsenault grew up baking in the small town of Royalton, Massachusetts, where a good portion of the population was Finnish. This week on the Local Food Report, Elinor shares her Finnish-inspired recipe for a traditional raspberry shortbread made with raspberry jam from her own Orleans-grown berries.

All About Beets

Aug 1, 2013
Elspeth Hay

Beets are just coming into season. This week on the Local Food Report, Elspeth Hay talks with Abby Miner and Caleb Lemieux of Crooked Farm in Orleans about beet varieties, beet recipes, and a little known fact about beet seeds. 

You can find a recipe for a beet pizza sauce, or as we're calling it "beet-za" sauce, on Elspeth's blog about food, Diary of a Locavore

Elspeth Hay

Potatoes come in many shapes, colors and sizes. This week on the Local Food Report, Elspeth Hay talks with Truro farmer Stephanie Rein who's growing two unusual varieties. She also gets an update on the growing conditions and this season's harvest, and learns about potato pests. 

Click here for Elspeth's recipe for Pesto Potato Salad. 

Elspeth Hay

Atlantic Spiny Dogfish is abundant. But it's not in demand locally, and because of over-fishing in Europe, the overseas market is crashing. This week on The Local Food Report, Elspeth Hay talks with local dogfisherman Leo Maher about efforts to create a market for this small edible shark on the Cape.

Elspeth Hay

  Some like it hot...and some like it super-hot. Rooster Fricke grows over 200 pounds of the world's hottest chili peppers every year in his Woods Hole garden. This week on The Local Food Report, he shares his recipe for "Rocket Fuel," a super-spicy hot sauce.

Click here to go to the recipe. You can also read more on Elspeth Hay's blog, Diary of a Locavore.  

Elspeth Hay

  Chili peppers aren't native to the Cape. They do best in hot climates, and archeologists believe they were first domesticated in Ecuador. But this week on the Local Food Report, Elspeth Hay talks with a Woods Hole gardener who grows chili plants year-round. It's the first in a three-part series on local chili peppers. 

You can find a recipe for chili pepper salad dressing on Elspeth's blog, Diary of a Locavore.

 

Elspeth Hay

    

Until about a decade ago, there weren't many local shellfishermen bringing razor clams to market. They're hard to harvest with a rake—the shells are paper-thin and break easily, and they're fast—they can easily out-dig a clammer's hand. But then a method called salting came over from Ireland. On this week's Local Food Report, Elspeth Hay learns about salting and the razor clam market from Ron Brunelle of Eastham.

JJ / WCAI

It's been a slow squid season this year, so why not use all of what you catch? This week on The Local Food Report, Elspeth Hay learns about the many culinary uses of squid ink, from risottos to martinis.

Get detailed instructions (with photos) for cleaning squid, and a recipe for Risotto Nero alla Fiorentino on Elspeth's blog, Diary of a Locavore.

Local Food Report audio posted above.

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. 

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