This time of year at the farmers markets, lettuce is the variety queen. It comes in heads and leaves, reds and greens, crisp hearts and soft butter leaves. Over the past few weeks, I’ve spoken to farmers about growing lettuce, and what varieties they like.

It’s high season for a common wild berry with a whole lot of names.

I’ve been hearing about the Herring River Restoration Project since I moved to Wellfleet in 2004. Restoring tidal flow to the 1100-acre saltwater estuary, which was diked in 1908, is an effort that’s been decades in the making — and hands-on work finally began in early 2023.

Have you ever been in a grocery store and seen items marked “WIC approved”? It stands for “women infants and children.” It’s a federally funded state run supplemental nutrition assistance program.

Over the past few years, I’ve started noticing how much I can control certain plants’ productivity by managing their flowers and seeds.

A New Jersey forager visits Falmouth to give a talk on the magic of weeds.

It’s that time of year where many of us are getting summer seedlings in the ground. And I don’t know about you, but my excitement is usually bigger than my garden — I can’t fit everything I want to plant.

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.