The Local Food Report, with Elspeth Hay, is constantly exploring the Cape, Islands, the south Coast and all our farmer’s markets to find out what’s good, what’s growing, and what to do with it.
|Grey Barn Farm
In 2009, Eric Glasgow and his wife retired from city life and bought a defunct dairy farm on Martha’s Vineyard. Ever since, they’ve been learning how to make dairy farming as low waste and low impact as possible.
|Spring Brings Rhubarb Back into the Kitchen: 12 Recipes from Chutney to Pie
In many local gardens, rhubarb is the first plant ready to harvest. This week on the Local Food Report, Elspeth talks with her mother, Liz Pierson, about their favorite family rhubarb recipes. Favorites include spicy rhubarb chutney to serve with Indian food, a rhubarb custard pie similar to lemon meringue, and a sweet, tender rhubarb cake.
You can find a complete list of the recipes mentioned in this piece on Elspeth’s blog, Diary of a Locavore.
|Vineyard Farmer Revives Rare Duck Breed
In the mid 1800s, Cayuga ducks were one of the most popular meat birds in New England. This week on the Local Food Report, Elspeth Hay talks with Rebecca Gilbert of Native Earth Teaching Farm in Chilmark about why the breed fell out of favor, and why she thinks it’s worth bringing back.
You can learn more about Cayuga ducks on the Slow Food website, as part of their “Ark of Taste.”
|Wild Wintergreen Berries Make Tasty Spring Treat
Have you ever had a wintergreen berry? This week on the Local Food Report, Elspeth Hay goes on a hunt for the native edible with Donna Eaton of Cedar Spring Herb farm in Harwich. The ivy green leaves and bright, cherry red berries are all over the Cape, and the fruit is especially tasty this time of year.
You can read more on Elspeth’s blog, Diary of a Locavore.
|Selective Breeding Moves into Local Oyster Industry
Selective breeding is not a new thing in the food world; humans have been selecting for desirable traits in plants and animals for thousands of years. But it is getting more sophisticated. This week on the Local Food Report, Elspeth Hay talks with a Wellfleet oysterman who’s growing oysters with three sets of chromosomes instead of the normal two.
You can read more about “triploid” oysters on Elspeth’s blog, Diary of a Locavore.