Homemade Kimchi 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 Hole about how she got hooked on kimchi and how she makes it. Holly walks Elspeth through the process of putting together a quick cucumber kimchi and talks about the flavors involved in a perfect dish—everything from garlic to chiles to seafood.

You can find Holly North’s recipe for Hot & Spicy Cucumber Kimchi on Elspeth’s blog, Diary of a Locavore, where you can also find links to learn more about the digestive benefits of lacto-fermented foods and the history of kimchi.

New HowSound – Father Cares: The Last of Jonestown

Father Cares: The Last of Jonestown, produced for NPR in 1981 by Noah Adams and Deb Amos, is a legendary documentary; spoken of with reverence, admiration and awe. The documentary brings us in close to the story of Jim Jones and “The Peoples Agricultural Project,” usually referred to as “Jonestown.” In 1978, over nine hundred[…..]

Local 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 talks with local farmers about what types of eggplant they’re growing, and how they like to cook with them.

You can learn more about the varieties mentioned in the piece and find a recipe for eggplant caponata on Elspeth’s blog, Diary of a Locavore.

This piece is a rebroadcast. It originally aired September 19, 2013.

Unusual 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—Orient Wonder and Red Noodle—both of which measure over a foot long! This week on the Local Food Report, Elspeth Hay talks with her about how she started growing these Asian yard-long beans and how she likes to eat them.

You can find a recipe for Spicy Stir-Fried Long Beans with Peanuts and Chiles over here. And you can see more pictures of Victoria’s yard-long beans on Elspeth’s blog, Diary of a Locavore.

Credit Seawind Meadows An 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 animals first came to the United States in the 1800s. This week on the Local Food Report, Elspeth Hay talks with a family from Dennis who tend a herd of 20-25 Highland cattle for beef.

You can find a recipe for grilled grass-fed steaks on Elspeth’s blog, Diary of a Locavore, and see pictures of the Seawind Meadows Highland cattle.

This piece is a rebroadcast. It originally aired 11.07.2013.

Italian 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 fruit each September. This week on the Local Food Report, Elspeth Hay talks with Charlie about the history of the trees, how figs grow, and what they need to thrive in our unique Cape climate.

You can find a recipe for fig and arugula salad with prosciutto and gorgonzola on Elspeth’s blog, Diary of a Locavore.

This piece is a rebroadcast. It originally aired September 13, 2012.

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