ANTHONY: APPARENTLY, PEOPLE IN TRURO ARE NOT AFRAID OF GETTING THEIR HANDS DIRTY, WHETHER THEY’RE COATED WITH PAINT OR COVERED IN DIRT, AS YOU’LL SEE IN A MOMENT.
FIRST, THOUGH, ERIKA REVEALS THE REASON THIS TOWN IS NEAR AND DEAR TO HER.
ERIKA: HERE WE ARE ON THE BASE SIDE OF TRURO, THIS IS A GREAT BEACH FOR FAMILIES.
I SPENT MUCH OF MY CHILDHOOD ON THIS BEACH.
IN 1620, THE PILGRIMS LANDED JUST ACROSS THE BAY IN PROVINCETOWN, AND A GROUP OF THEM WANDERED HERE INTO WHAT IS NOW TRUE, THEY FOUND FRESHWATER AND MAIZE LEFT BY THE INDIANS
AND STRAWBERRIES.
YOU CAN STILL FIND A BOUNTY OF BERRIES FOR SALE THESE DAYS ON THE BANKS OF THE RIVER, RIGHT IN DOWNTOWN TRURO.
THE COMMERCIAL HUB, CONSISTING PRIMARILY OF THE POST OFFICE AND GROCERY STORE, HOSTS A FARMERS MARKET ON SUMMER MONDAYS.
THIS WEEKLY CELEBRATION OF LOCALLY GROWN FOOD IS ORGANIZED BY SUSTAINABLE CAPE, WHICH RUNS PROGRAMS ABOUT FARMING.
>> IT IS THE HISTORY OF CAPE COD, THAT’S WHAT PEOPLE WERE DOING.
THEY HAD FRUIT TREES, VEGETABLE GARDENS, RAISING ANIMALS YOU’D -- ANIMALS.
ERIKA: GARDENING AND HEALTHY EATING IS NOW PART OF THE CURRICULUM IN SCHOOLS THINK TO THE PEROT-BASED -- TRURO-BASED ORGANIZATION.
>> WE SAW HOW KIDS COULD HELP EDUCATE PEOPLE AT THE FARMERS MARKET.
ERIKA: NOTICE THE INFO BAR -- INFO BOARDS.
>> THE DID YOU KNOW AT THE BOTTOM WILL TEACH PEOPLE ABOUT SOMETHING THEY OFTEN CAN DO IN THEIR OWN HOME TO PROTECT THE ENVIRONMENT THAT SUPPORTS LOCAL FOOD.
ERIKA: THE OWNER OF NEST WOULD FARM IS PROUD TO TEND WHAT HE BELIEVES IS THE OLDEST INGENUOUSLY FARMED LAND ON THE OUTER CAPE.
>> SUPPOSEDLY SINCE THE 1700S.
ERIKA: CHRIS MURPHY GROWS JUST ABOUT EVERYTHING BUT IS KNOWN FOR LETTUCE.
>> THESE ARE ALL FRENCH FOR RIGHTIES.
ERIKA: HE MOVED HERE FULL-TIME IN 1992, WHEN THERE WERE JUST A COUPLE OF LOCAL FARMS.
NOW THEY ARE POPPING UP ALL OVER.
>> THERE WERE TWO ON THE LOWER CAPE.
LITERALLY, ALMOST IN THIS NEIGHBORHOOD, THERE ARE FIVE NOW.
>> THE CHART IS THE BEST.
WE ALL KNOW THAT.
>> THAT IS A GOOD ONE.
ERIKA: THIS CHEF SEEKS OUT THE BEST IN ALL HE BUYS.
MEAT, PRODUCE, ALL HE CAN BUY FROM A LOCAL FARMER, HE DOES.
>> ALL OF THE BEEF IS RAISED LOCALLY, THE CHICKEN COMES FROM TRURO, THE PORK EITHER COMES FROM TRURO OR OTHER LOCAL SOURCES.
ERIKA: THE CHEF HONED HIS SKILLS WORKING FOR SOME OF THE BIGGEST NAMES IN ITALIAN CUISINE.
MARIO BATTAGLIA IS ONE.
NOW HIS NAME IS DRAWING DINERS.
THE CONCEPT COMING AFTER A TALK WITH HIS, AS HE SAYS, WIFE LIFE BUSINESS PARTNER.
>> I SAID MY ULTIMATE GOAL WOULD BE TO HAVE A LITTLE FARM AND A RESTAURANT ON THE FARM AND WE COOK WHAT WE PICK.
SHE SAID, WHAT YOU JUST DO THAT NOW?
YOU HAVE FARMERS YOU HAVE BEEN USING FOR YEARS, WHY NOT BUY FROM THEM AT THE FARMERS MARKET AND CHANGE THE MENU TO WHAT THEY HAVE?
SHE IS A GENIUS.
ERIKA: A SEVEN COURSE PRIS FIXE MENU.
>> -- MENU THAT CHANGES DAILY.
>> SHE HAS THE IDEAS.
ERIKA: DINNER THEATER, WHAT IS TO COME, THEY TALK ABOUT WHERE EACH MENU ITEM IS FROM.
ON THIS NIGHT, THERE ARE OYSTERS, BOK CHOY, THIS VOTTO -- GESPATCHO, AND THAT WAS JUST THE BEGINNING.
>> FOR DESSERT, WE HAVE A CHOCOLATE CAKE.
TOPPED WITH SOME WITH CREAM -- WHIPPED CREAM.
>> WE NEVER KNOW WHAT WE ARE GOING TO GET AT THE MARKET.
WE ARE PLATING AT THE TIME AND PLACE YOU ARE.
THE FOOD YOU ARE EATING IS WHAT IS AVAILABLE THAT MOMENT ON THE CAPE.
ANTHONY: NOT ONLY IS THE FOOD THAT’S AVAILABLE ON THE CAPE NOW CERALDI’S, DINNERWARE IS ALSO -- NOW CERALDI’S DINNERWARE IS ALSO ALL-CAPE.
YOU SEE, CERALDI IS AN ARTIST AS WELL AS A CHEF, AND THIS WINTER HE MADE 70 PLATES FOR THE RESTAURANT USING BLUE CLAY, WHICH HAD BEEN EXPOSED BY WINTER STORMS AT NEWCOMB HOLLOW.
AND BACK TO CHEFFING, CERALDI PROUDLY TELLS US HE’S BEEN INVITED TO COOK A JAMES BEARD DINNER IN NEW YORK CITY IN THE SPRING.
AS HE EXPLAINS IT, THIS HONOR IS SIMILAR TO A MUSICIAN BEING INVITED TO PERFORM AT THE GRAMMYS.
WELL, ERIKA’S NEVER GOLFED BEFORE.
AND SHE NEEDS A LOT OF HELP.
>> THIS IS A SILLY QUESTIO