The Local Food Report

What to do when you get too many figs at once.

Looking for fungi with Alex Emmons.

This week on the Local Food Report: it’s a duel of appetites in a new documentary about delicious but destructive green crabs.

There must be some good way to eat them, I started thinking, because historically people have always tended to use what’s available, and for centuries, wild black cherries have been both abundant and incredibly important here ecologically.

I have a friend in Barnstable who’s always telling me about unusual edible plants, particularly perennials. Recently, he told me he’s planting something new called a Cornelian Cherry.

I have a friend in Barnstable who’s always telling me about unusual edible plants, particularly perennials. Recently, he told me he’s planting something new called a Cornelian Cherry.

Helen loved kvass. The flavor, the fizz, everything about this drink made from fermenting stale bread with water and sugar. But when she got home, she forgot about it for almost 40 years.

This week on the Local Food Report, we learn about Wellfleet’s historic herring run.

This week on the Local Food Report, Cape Cod jail inmates find connection and hope in a program baking for those in need.

The small, black relatives of the blueberry grow all over the Cape and Islands.

Amateur cooks get by with a little “kelp” from their friends and the results are pretty tasty.

Garlic scapes are in season at the Truro Farmers Market, and there are so many good ways to cook them.

A centuries-old Portuguese ritual rich with history, pageantry, and, most definitely, food.

Landscaping can direct major rainfalls to places where plants can use the water later.

An expert makes the case for eating "micro-livestock."

The hub offers food from 20 farms in the region.

For more than a hundred years, the state has been stocking ponds all over the Cape and Islands with locally raised trout. Mike Clark of Plymouth helps breed these fish at a series of outdoor pools in Sandwich.

On a Cape Cod blueberry farm, a newly arrived colony of bumblebees takes flight, beginning the careful work that transforms spring flowers into summer fruit.

Last spring, honeybee keeper Tim Colon of Vineyard Haven emailed me a fascinating recording.

We look at acorns, chestnuts, and hickories on the commercial food scene.