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.
|It’s an Omnivore’s Dilemma for Pig Farmers
Some livestock unequivocally fare better on certain diets. Cows, for instance, do best on grass. But when it comes to pigs, local farmers are faced with a classic omnivore’s dilemma. Pigs can and will eat just about anything. In this week’s Local Food Report, Elspeth Hay talks with four local pig farmers about what they feed their pigs, and why.
You can read more on Elspeth’s blog, Diary of a Locavore.
|Falmouth Farmer Brings Back Turkeys Popular in the Early 1900s
Most modern commercial turkeys have white feathers. This makes for a cleaner looking carcass—after plucking, any pin feathers that are left are light colored, and therefore harder to see. But this week on the Local Food Report, Elspeth Hay talks with a local farmer who’s raising an older hybrid breed that has the broad breast of a modern turkey but the coloring of a wild turkey. She talks with Stan Ingram of Coonamessett Farm in Falmouth about the turkeys’ lifestyle and diet, and how this can influence both the nutrients in the meat, and how you should cook it.
|Grass-Fed Beef Packs Higher Nutritional Punch
If you’ve ever shopped for local beef, you’ve probably heard the terms grass-fed or grass finished. Many people will tell you 100 percent grass-fed beef is better for you than conventional grain-finished beef, but the specifics can be confusing. This week on the Local Food Report, Elspeth Hay talks with a nutritional consultant from Orleans and a butcher from Chatham about some of the differences between grain- and grass-fed cattle.
|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.
The past two episodes of the Local Food Report have focused on growing apples—what varieties do well around here and how to care for an orchard. This week, Elspeth moves into the kitchen to learn about making apple butter with Mattapoisett cookbook author Karen Covey. Her new book is called The Coastal Table, and is filled with recipes made with foods from the south coast.