HARVEST OF THE MONTH: CRANBERRIES
It takes a flood to bring cranberries to a holiday dinner table.
It’s true: In what might be the most interesting harvesting process of all, cranberries grow in fields like most others, but when it’s time for bringing in some of the crop, the fields are flooded, and the cranberries are “beaten” from their vines. Because each berry contains air pockets, they float to the top of the water, where they can be corralled and scooped up. (Some cranberries are harvested through a “dry method,” but it’s far less common.)
This flood-harvest process typically occurs in September and October, just in time for Thanksgiving and Christmas, when most fresh cranberries are served. Of course, berries also are consumed in juices and other forms all year round, but we do tend to associate the cranberry with the holidays.
Most of this watery harvesting occurs right here in the U.S., where about 75% of the world’s cranberries are grown. Wisconsin produces about 60% of the nation’s cranberries, which equates to more than half of all cranberries produced in the rest of the world. Only about 5% of Wisconsin’s crop is sold fresh. The rest is made into sauce, juice, dried fruit and other foods.
Whatever form you choose, cranberries are not only good but also good for you. They’re known for giving a boost to the heart and urinary tract, and also are linked to cancer prevention, diabetes treatment and more.
Download December’s Recipe Here: Nantucket Cranberry Pie
Tags: harvest of the month, healthy eating, recipe, recipes