Growing Chili Peppers for Chili Powder

Two years ago, Brewster farmer Ron Backer learned about a specialty chili powder called Piment d’Espelette. He decided to grow the peppers and make the spice himself. This week on The Local Food Report, Backer takes Elspeth Hay through the process of making this French spice from pepper to powder. Read more at Elspeth’s blog, Diary of a Locavore.

Adult Female Monarch Butterfly APM Completes Google Earth Monarch Tour

APM, working in conjunction with scientist/reporter Ari Daniel Shapiro and biologist Eduardo Garcia‐Milagros, has been awarded a second Google Outreach Developer Grant. The 2012 grant will be used to produce a Google Earth tour for One Species at a Time: Stories of Biodiversity on the Move.

Chili Peppers Take Root on the Cape

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. Read more at Elspeth’s blog, Diary of a Locavore.

Jamaican Stew Uses the Trimmings from Local Bluefish

When it comes to fish, most New Englanders keep the fillets and toss the rest. But that’s not the case in every culture. This week on the Local Food Report, Elspeth Hay talks with a Jamaican cook in Wellfleet about a traditional stew made with local bluefish heads. Read more at Elspeth’s blog, Diary of a Locavore.

Salting for razor clams

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. Read more at Elspeth’s blog, Diary of a Locavore.

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