Texture-wise, the fish was phenomenal. There was no “fishiness” at all. It had a delicate sweetness, like what you get at a sushi restaurant. It left a little aftertaste of ocean brine, like you walked into a seafood shop.

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.