Homegrown Raspberries Make Top Notch Shortbread
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...» E-Mail This
View ArticleBestselling Author Advocates Protecting Our Local Fisheries
The United States controls more ocean than any country on earth. And yet more than 85 percent of the seafood we eat is imported. On top of that, we're...» E-Mail This
View ArticleSurprise! Sweet Potatoes and Artichokes Grow on Cape Cod
Most people think of sweet potatoes as a southern crop, and artichokes as something from the Mediterranean. But both plants can thrive on Cape Cod....» E-Mail This
View ArticleItalian Fig Trees Thrive in Wellfleet
Twelve years ago, Charlie Amsler planted two tiny fig trees in his front yard in Wellfleet. Today, they're huge, thriving plants that produce loads of...» E-Mail This
View ArticleUnusual Green Beans Measure 19 Inches Long
Local gardens are overflowing with green beans this time of year. Most are short and snappy. But Victoria Pecoraro is growing two unusual varieties...» E-Mail This
View ArticleLocal Eggplant Varieties Abound
The names are beautiful: Nubia, Gretel, Fairy Tale, Nadia. Michiaw, Orient Express, Long Violet, Galine. This week on the Local Food Report, Elspeth Hay...» E-Mail This
View ArticleKimchi is Tasty and Good for Digestion
Kimchi is a traditional Korean side dish made by fermenting vegetables. This week on the Local Food Report, Elspeth talks with Holly North of Woods...» E-Mail This
View ArticleLearn to Make Sauerkraut and Reap the Health Benefits
Sauerkraut has a long history. Like other preserved foods, it was once an important source of nutrients during the long, cold winter months. This week...» E-Mail This
View Article"Real Pickles" Business Thrives on Lacto-Fermentation
Most modern pickles are made with vinegar and sugar. But it hasn't always been this way. This week on the Local Food Report, Elspeth Hay talks with a...» E-Mail This
View ArticleWellfleet Chef Brings Back Ancient Fermented Fish Sauce
Today, most people throw away the skeletons and innards of our fish. But in Ancient Rome, these parts weren't trash—they were food. This week on The...» E-Mail This
View ArticleCape Cod Beer Makers Walk Us Through the Brewing Process
Beer relies on four ingredients: malt, water, hops, and yeast. But as evidenced by the number of beers and breweries around the globe, there are...» E-Mail This
View ArticleIn Wellfleet, Kefir Grains Make Delicious Fermented Drink
Kefir is the Russian word for a sour-tasting drink made with cow's milk. It's often confused with yogurt. This week on the Local Food Report, Elspeth...» E-Mail This
View ArticleAn Old Breed of Cattle Makes Good Local Eating
Highland cattle are originally from the rugged mountains of northern Scotland. Archaeological evidence dates the breed back to the 6th century, and the...» E-Mail This
View ArticleTruro Farmer Brings Back Historic Nantucket Pumpkin
Peter Burgess is into local history. Several years ago, he discovered a variety of winter squash called the Long Pie Pumpkin that came to Nantucket in...» E-Mail This
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