Barbara Austin is a Wellfleet legend. With hands like quicksilver, she’s won the Annual Wellfleet OysterFest Shuck-Off multiple times since it began in 2001. The Festival, held each October the Saturday and Sunday after Columbus day weekend, brings tens of thousands of shellfish lovers to town to eat, drink, and watch as local shuckers compete for the title. According to Austin, she developed her knack for opening oysters over 20 years ago.

Marmelada, if you've never had it, is nothing like marmalade. It is made of quince, not oranges, and although it is a kind of fruit preserve, it is much more firm than the citrus stuff. It's so hard that the Portuguese eat it in slices, alongside a piece of banana maybe or plain or with a hunk of cheese.

A small crowd of people at the Plimoth Grist Mill recite excitedly in unison, “One, two three: Water on!” One of the millers and a group of visitors are starting the water wheel at the same site where the Pilgrims built the first American grist mill in 1636. The replica mill, operated by Plimouth Plantation, works not only as an exhibit but also as a modern-day production facility. Kim Van Wormer and Matt Tavares are the millers.

I grew up in farm country, in Maine. Like most of us, I associate food with farms—big cultivated fields, animals grazing in pasture, aquaculture racks in the sea. But recently I’ve been thinking a lot more about wild foods. What would the world look like if more wild places filled our bellies?

My husband’s grandmother kept a big garden for years—roughly 15 by 30 feet, and always filled with beans, tomatoes, cucumbers, and peas. She passed away a few years ago and the land is still in the family, but over the past few seasons it’s been neglected, and now it’s overgrown.

A butter clam is just a juvenile surf clam. Surf clams are the big, wide clams Cape Cod cooks chop up and use for chowder or clam strips. In Asia people use the tongues for sushi, and lots of beachcombers collect the shells to use as soap dishes or ashtrays. But those are full-grown surf clams and they all come from a wild fishery.

Many farmers think of parsnips as an underappreciated vegetable—they're sweet, tasty, and they store well. But this week on the Local Food Report, Elspeth Hay learns that growing them isn't as easy as it seems—and that other wild relatives may pose a risk as well.

I’ve got a composter’s heart though the truth is, I’ve been really bad at it. But I finally got my shot at redemption because now nearly all my kitchen scraps go to the Martha’s Vineyard Food Waste Initiative. From coffee filters and spent grounds, to egg shells, dried bits of cheese, pork bones and fish racks - even the small sum of bacon fat from breakfast.

Michael Holt’s rosehip obsession started with an apricot mousse. When he had it for the first time it quickly became one of his favorite desserts.

There they sit, on the bottom of the sea floor, minding their own sea snail business. They hardly have a care in the world or any predators (besides fishermen) to bother them. That is, unless they get caught up with lobster in a trap. The channeled whelks in these waters make up one of the most important fisheries around here. Who knew?