Our Spring 2017 Issue

Last Updated May 10, 2017
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Spring 2017 Issue

I’ve been making daily visits to the garden looking in vain for the slightest suggestion that some first-of-the-season asparagus stalks will soon grace our dinner table. As of press time, nary a tender tip has broken ground. We are so over starchy root vegetables and dried beans. It’s time to lighten up! Bring on the spicy radishes, the crunchy baby lettuces and the spring peas! If you planned ahead like Farmgirl Confidential contributor Veronica Worthington, right now you might be tucking into a satisfying savory pastry made from produce from your dedicated spinach pie garden. Veronica swears that you can harvest the key ingredients (spinach, dill, scallions) all-year long, thus providing a corrective to the fresh greens deprivation we normally experience in winter. She also generously shares her favorite spinach pie recipe with us. I plan to make one soon.

In this issue, we welcome back long-time Edible Cape Cod contributor John Carafoli, who took a break from writing cookbooks and leading tours to Italy to introduce us to a half-dozen local first-generation Americans and some of their favorite family recipes. Regardless of where you come from, cooking (and eating) family dishes is a powerful way to connect with one’s heritage, especially when it takes some effort to source ingredients that are not part of the typical American diet. Like goat. Or callaloo. Reading John’s article, it struck me how so many of our fellow Cape Codders are from other shores. Whether dentist, cobbler, landscaper or doctor, their presence here has enriched our lives beyond the services they provide. As our immigrant population grows, so do our options for more expansive foodstuff. Walk along Main Street, Hyannis, and you can chose among Brazilian, Indian, Italian, Mexican, Peruvian and Thai eateries. There are shops where you can stock up on Eastern European, Caribbean and Brazilian groceries and comfort foods. We hope the recipes in Ethnic Home Cooking on Cape Cod inspire you to stretch your repertoire in the kitchen.

In 2012, the last time the survey was taken, the average age of farmers in the U.S. was 58 years. So you can imagine our delight to feature a story about Matt Churchill and Jeny Christian, the two thirty-something operators of Pariah Dog Farm who have big ambitions for their eight-acre property in East Falmouth. As Elise Hugus writes, their goal is to become a biodynamic “full diet farm”. We look forward to touching base with them over time to watch their progress. Go, Matt and Jeny, go!


Diamonds in the Rough

The Next Generation Keeps Falmouth’s Agricultural Tradition Alive at Pariah Dog Farm Pariah Dog might seem an unusual name for a farm on...

Farmers as FARMacies

FLAVORx Expands Prescriptions for peppers, berries and peas? Summer 2017 will be the second run of FLAVORx, when Emerald physicians...

Climate Change: Commitment & Collaboration on the Cape

We on the Cape know the magnetic pull of water. Whether standing on a sandy shore, paddling across a kettle pond, or hiking beside a...

Ethnic Home Cooking on Cape Cod

Kesha Wentworth
Cape Cod’s population includes many people from different ethnic backgrounds, so after writing Great Italian American Food in New England:...

The Catch: When is it ever okay to eat an endangered species?

It’s hard to get people who care about food to agree on stuff. We disagree about small stuff, like what tastes good, and about big stuff,...

Fake News and Spinach Pie

The Alternative Facts While researching this article, trying to find something the least bit interesting about spinach (besides the fact...

It’s a Trout Time!

Marking the passage of time with a calendar, while efficient, can be a bit lackluster. Where’s the excitement? Where’s the thrill? Do you...

When Giants Roamed Yarmouth Port

Two little girls run ahead of their mother through the door of Conelly’s Store in Yarmouth Port, shouting for Jack, who catches them up and...

Fishermen’s View

Though we’re surrounded by water on Cape Cod, few people catch their own fish. The seafood in our markets and restaurants, even if caught...

Foss Sauce

Foss Sauce When life gives you lemons, make lemonade. At least that’s what professional chef Doug Foss did after injuring his leg so badly...

Rickety Rakes Repair

rickety rakes
Where does a shellfisher turn for repairs to trusty, and all too rusty, shellfish gear? He or she can simply reach out to Rickety Rakes...

Cape Cod Woodcrafters

Cape Cod Woodcrafters
While beauty may only be skin deep, integrity and character are to the core. Spend any time in the company of Jeremy Wiley and Paula...
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