Through a Washashore's Eyes

It's Round-Up Time Again at the Cranberry Bogs

It's here again, that magical time  in fall when thoughts of hearty meals and family gatherings fill our hearts and minds with lasting memories. Living here on Cape Cod and loving all this island has to offer I embrace each season with open wonder. I have watched the bogs closely at each season and have marveled at what nature has to offer us. The cranberry was first used by the Native Americans, who discovered the wild berry's versatility as a food, fabric dye and healing agent. Today it is much the same for us.

American whalers and mariners carried cranberries  on their voyages to prevent scurvy. In 1816, Captain Henry Hall, of Dennis, became the first to successfully cultivate cranberries. Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds layered with sand, peat, gravel and clay. These beds, commonly known as "bogs," were originally made by glacial deposits.

  Winter.....bogs are flooded from late December through mid-March depending on the weather to protect the buds and vines from winter injury. A layer of sand is appled to the cranberry bog every every few years. This cultural practice is done to stimulate growth, improve drainage and control weeds, insects and fungi.
  Spring ... the vines come out of their dormacy and the growing seasons begins.

  Summer...  pollination is an essential part of cranberry growing,as the cranberry flowers are pollinated by bees.

  Fall November.....    The cranberry harvest takes place once a year from mid September to early

Dry Harvesting involves using walk behind machines to rake the berries off the vines into boxes or bags. These cranberries are used for cooking or baking.
Wet Harvesting ...bogs are flooded and water reels, nicknamed "egg beaters" are used to stir up the water and dislodge the berries from the vines. Wooden or plastic "booms" are used to round up the berries,which are then lifted by a conveyor or pumped into a truck. They are then taken to a receiving station where they are cleaned. More than 85% of the crops are wet harvested. These cranberries are used for juices, sauces, or as ingredients in other processed foods.

The name "Cranberry" derives from the Pilgrim name for the fruit, "Craneberry", so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane.

 Much can be learned about the cranberry online, and also on your drives around New England, check out the bogs.

 Check here for recipes and its history http://www.oceansp ray.com/about/cranberry_history.aspx

Cranberries

By NML

I've watch the fields all season
From tans to greens to rose
As summer sun grows further
I can see the autumn's glow

Its time to flood the bogs out
and see those berries float
we'll harvest all those treasures
as we get our heavy coats

Those berries offer comfort
with their bitterness and sweet
our holidays would be empty
without their tastey treats.

Cranberry Sauce

1c water
1c sugar
1 pkg (12oz) fresh cranberries

Wash and pick over. In saucepan bring water and sugar to a boil and stir to dissolve sugar into water. Add cranberries and return to boil. Reduce heat,simmer for 10 minutes or so until cranberries burst.
If you want at this point you can add opitional ingredients.
A 1/2 cup of nuts or a few strips of orange peel.
If you like raisins you can add 1 cup at this point.
A pint of fresh blueberries can be added for extra sweetness.
Spices such as cinnamon (1/2 tsp), nutmeg (1/4 tsp) or allspice (1/4 tsp) can be added too.
Remove from heat. Cool at room temperature and then refrigerate. The cranberry sauce will thicken as it cools.

There is nothing as good as fresh cranberry sauce.....enjoy and Happy Holidays !!!