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Features in the Spring 2016 Issue of Edible Cape Cod:

GRIST FOR THE MILL

I don’t spend a lot of personal time on social media, but I do make the exception for Edible Cape Cod contributor Veronica Worthington’s Facebook posts. Always engaging, frequently hilarious—whether she’s sharing photos of luscious looking desserts made with produce from her garden (pawpaw anyone?), modeling slippers felted from fiber from her sheep, or just documenting the antics of her myriad animals—Veronica’s posts provide a glimpse into her very full life as a small-scale farmer and shepherd on Cape Cod. I especially enjoy the videos of her flock of sheep frolicking in the woods behind her farm or taking a walk on the beach. And I’m not alone; Veronica has amassed a sizeable fan base from around the world, including Australia, Germany, Morocco, Romania, even Russia. This past winter, her followers checked in frequently when Cow-Cow, her favorite ewe and matriarch of her herd, suddenly became ill. As she tells in her Farmgirl Confidential column in this issue, that virtual community played an important role in helping her cope during the long last weeks of Cow-Cow’s life. I was so moved by the outpouring of support and shared grief from her Facebook fans that I suggested Veronica write about her experiences. It’s not a typical Edible Cape Cod feature, but it is a true reflection of the trials and tribulations of real world farming. To quote Veronica, “Like any of life’s experiences it is the hard times, not the good times, when we gain knowledge and wisdom.”

Seems like passion, dedication, and hard work are shared traits among our story subjects: Matt Tropeano, chef/owner of Spoon and Seed, arrives at work before the sun comes up each day to make all his own baked goods (in addition to smoking his own meats, whipping up his own hot sauce, and putting out excellent food); Gretel Norgeot and Francie Randolph (Grow, Eat, Share) work tirelessly to bring local food to as many constituents on the Cape as possible; the team at Nauset Farms build a loyal customer base by sourcing locally, offering good value, and forging strong community bonds; the innkeepers in Larry Egan’s article Eating With the Inn Crowd, who are on the front lines of the Cape’s hospitality trade, put in long days to ensure the comfort and happiness of their guests. We are proud to bring you their stories and hope you enjoy reading them as much as we enjoy telling them. We also invite you to share suggestions for other candidates for these pages. The best way to do that is to drop me a quick email (dianne@ediblecapecod.com) with a short paragraph about your proposed subject.

Happy Spring!

Dianne Langeland

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