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Features in the Winter 2014 Issue of Edible Cape Cod:

GRIST FOR THE MILL

One of the most felicitous housewarming gifts we have ever received was a copy of We Chose Cape Cod, Scott Corbett’s personal narrative about his family’s experiences during their first year living in East Dennis back in the 1950s. We were charmed by the Corbetts’ experiences, most of which involved harvesting and enjoying the Cape’s native bounty, especially since it was given to us just as we were about to commence our own exploration of local food by launching Edible Cape Cod. Since receiving our copy ten years ago, we’ve given at least a dozen copies ourselves, including one to Senior Contributing Editor Tom Dott. Tom took his own obsession with this memoir to a whole new level, tracking down Corbett’s daughter who now lives in New York. In a feature story that shares the same name as Corbett’s book, Tom shares some of his favorite passages from We Chose Cape Cod including a description of the curiously named dish Cape Cod Turkey. It used to appear in cookbooks compiled by local civic organizations as well as on local restaurant menus in the middle of the last century. Sadly, it has gone out of fashion along with Indian Pudding and Finnan Haddie. The good news is, the ingredients are readily available or easily prepared, so we’re looking forward to trying it this winter when the weather calls for rib-sticking food.

Although they don’t mention Cape Cod Turkey in their article on Seafood Traditions of Fishing Families, commercial fishermen and regular contributors Shannon Eldredge and Russell Kingman share other favorite meals of their fishing colleagues. We love how these hardworking men and women celebrate the advent of the season for each species they catch, be it squid, bonito or scallops.

Elsewhere in this issue, Julie Mirocha writes about the best place to find Jewish bread on the Cape (hint: you don’t need to get in your car) and the Falmouth Jewish Congregation, which is helping pass on the tradition of baking to a new generation. Last winter I experimented with baking bagels—and although daunted at first by a recipe that took more than twelve hours from start to finish—the end result was definitely worth it. The bagels were dense and chewy and perfectly sized, since I formed them myself. (I used the excellent recipe from Peter Reinhart’s Artisan Breads Every Day, which you can easily find online.) This winter, I’m looking forward to trying the recipe Julie provides for challah bread.

There are many other wonderful articles in this issue by some of our regular contributors as well as some new voices. We hope you find something to inspire you—a new/old recipe to try, a new restaurant to visit, or a new source for grocery items like spices, bread and pork. 

Cheers!
Dianne Langeland

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