Most cooks have heard of broccoli rabe. But what about other rabe varieties? This week on The Local Food Report, Elspeth Hay talks with growers at the Orleans Farmers' Market about this spring delicacy from the Brassica family.

This week, the joys of keeping indoor-outdoor food plants.

This week on the Local Food Report, a slaughterhouse in Westport.

There aren’t many things that will get me out of bed at 5:30 in the morning. But bagels—or really just the prospect of learning how to make them—is one. Recently, I stood in Wellfleet’s Bagel Hound with owner Ellery Althaus, while the windows were still dark, staring a pile of dough.

Beau Valtz is standing in his Wellfleet kitchen in front of a giant pile of fresh garlic.He's wrapping heads of garlic tightly in tin foil.

Recently I made a visit to the Sandwich fish hatchery. That’s where the state raises trout for stocking in local ponds and rivers and I spoke with Mike Clark who helps breed four different trout varieties.

A primer on Cape Cod clams—local species and how to handle each one in the kitchen.

This week, a young man in Truro on pruning wild blueberries and our relationship with the natural world.