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.
|Mobile Greenhouse Extends the Season—Twice
Many local farmers have a greenhouse to help extend the growing season. This week on the Local Food Report, Elspeth Hay talks with a young Brewster farmer who got a grant from the state to build a mobile greenhouse. The structure itself is 25 feet long by 12 feet wide, but it can slide back and forth over two fields 12 feet wide by 50 field long. Lucas Dinwiddie of Halcyon farm will use this system to cover different crops at different times of the year.
You can find plans to build a mobile greenhouse here, and see more pictures of the mobile greenhouse Lucas Dinwiddie built on Elspeth’s blog, Diary of a Locavore.
This piece is a rebroadcast. It aired originally on January 9, 2014.
|Falmouth Resident Aims to Keep Food Waste in the Foodshed
According to the EPA, Americans throw out 14 percent of the food we buy. And all but 2 percent of that goes into landfills. This week on the Local Food Report, Elspeth Hay talks with Falmouth resident Mary Ryther about her new composting business that’s working to change that.
You can learn more about Mary’s operation and other efforts to cut down on local food waste on Elspeth’s blog, Diary of a Locavore.
|Gleaning Gets Local Food to Those in Need
Gleaning is an ancient practice, as old as the Torah. It means to gather leftover grain or other produce from farm fields after a harvest, and traditionally was a form of charity. In most places, the tradition has died out. But today on Martha’s Vineyard thanks to a program called Island Grown Gleaning, it’s alive and well. This week on the Local Food Report, Elspeth Hay attends a potato glean with a group of eighth graders from West Tisbury.
You can learn more about Island Grown Gleaning and their parent organization Island Grown Initiative on their website. And you can see more pictures of the kids in action on Elspeth’s blog, Diary of a Locavore.
|Slow-Rise Bread Uses an Unusual Local Grain
Spelt is an ancient grain—a hybrid of regular bread wheat and another wheat variety called farro or emmer. This week on the Local Food Report, Elspeth Hay talks with Ed Miller of Wellfleet about a slow-rise spelt bread made with locally grown grain. Read more on Elspeth’s blog, Diary of a Locavore.
|Young Couple Opens Bean to Bar Chocolate Factory in Truro
The bean to bar chocolate movement is on the rise. This week on the Local Food Report, Elspeth Hay talks with a young couple in Truro who’ve opened a chocolate factory. She learns about sourcing beans, how the production process works, and what characteristics make for a top notch chocolate bar.
You can find a recipe for a chocolate bundt cake and see photos from Chequessett Chocolate’s factory on Elspeth’s blog, Diary of a Locavore.
This is a rebroadcast. This piece originally aired on April 10, 2014.