BS: Cranberry harvest today

Subject: BS: Cranberry harvest today
From: GUEST,mg
Date: 07 Oct 05 - 07:18 PM

Today is the day they are starting to harvest cranberries. It is so sunny and pretty to watch. They flood the bogs and then vacuum them up this big ladder into a truck. We have assembled various cranberry songs before...I have one that Stewart put on the NW CD..and there are other great ones..I have an old poem that someone wrote here that should be put to music too.....thank God for all farmers and the land to grow food on. mg

Subject: RE: BS: Cranberry harvest today
From: Beer
Date: 08 Oct 05 - 07:22 AM

mg. You talking about New Brunswick?
Beer

Subject: RE: BS: Cranberry harvest today
From: Stilly River Sage
Date: 08 Oct 05 - 09:31 AM

No, she's talking about the beautiful state of Washington!

Subject: RE: BS: Cranberry harvest today
From: open mike
Date: 08 Oct 05 - 12:52 PM

i wish it hadn[t been pouring rain just as i left the peninsula
i would have loved to bring home some berries...cran berries that is.

or blueberries

i did find some golden raspberries at a produce stand along the road.

mary...do you know how to contact the woman with the apron who was cooking? i left her with some sour dough starter and want to e-mail
her the recipe. do you see her? can i send it to you to print and pass along?

she told me where to pick blue berries, but it was just too wet.

i'll bet there is not very much urinarty tract infection where
there are so many cranberries...doctors often recommend the juice
for keeping the system ph level on the acidic side

Subject: RE: BS: Cranberry harvest today
From: open mike
Date: 08 Oct 05 - 01:07 PM

the link below led to this recipe which uses dried cranberries.
You layer all the ingred. in a jar as a gift with these instructions:

Cranberry Hootycreeks-- Original recipe makes 18 (change)

A beautifully festive cookie in a jar recipe. These make great gifts.

       * What you need: 5/8 cup all-purpose flour
    * 1/2 cup rolled oats
    * 1/2 cup all-purpose flour
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/3 cup packed brown sugar
    * 1/3 cup white sugar
    * 1/2 cup dried cranberries
    * 1/2 cup white chocolate chips
    * 1/2 cup chopped pecans

What you do:
Layer the ingredients in a 1 qt. or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
       Cranberry Hootycreeks
1. Preheat oven to 350 degrees F (175 degrees C).                           Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Subject: RE: BS: Cranberry harvest today
From: open mike
Date: 08 Oct 05 - 01:48 PM

another recipe found on the same link...both use dried cranberries
(but there is a great recipe for cranberry relish that is often
repeated around thanksgiving time on NPR from Susan Stanberg's mom)
Jamie's Cranberry Spinach Salad
"Everyone I have made this for RAVES about it! It's different and so easy to make!" Jamie Hensley
Serves: 8                 

    * What you need: 1 tablespoon butter
    * 3/4 cup almonds, blanched and slivered
    * 1 pound spinach, rinsed and torn into bite-size pieces
    * 1 cup dried cranberries
    * 2 tablespoons toasted sesame seeds
    * 1 tablespoon poppy seeds
    * 1/2 cup white sugar
    * 2 teaspoons minced onion
    * 1/4 teaspoon paprika
    * 1/4 cup white wine vinegar
    * 1/4 cup cider vinegar
    * 1/2 cup vegetable oil

   1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
   2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
   3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

**********************

and here is the one you will hear about on NPR
Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg.
"I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink.) It has a tangy taste

Subject: RE: BS: Cranberry harvest today
From: dianavan
Date: 08 Oct 05 - 02:46 PM

For years we ate cranberry jelly from a can and then I discovered how easy it was to make my own from the whole cranberries.

What a difference! Yum!

Subject: RE: BS: Cranberry harvest today
From: Q (Frank Staplin)
Date: 08 Oct 05 - 05:19 PM

Fresh cranberries from New England in the stores here. Time for cranberry loaf and other goodies.

CRANBERRY LOAF
(Leah Culp, Saskatoon, Sask,)

3 cups (12 oz) fresh cranberries, cut in half.
2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 orange, juice plus grated rind
Orange juice or water (as needed)
2 tablespoons shortening (butter or margerine)
1 egg, beaten
1/2 cup chopped nuts (optional)

Cut cranberries in half, otherwise they will taste bitter (chopping makes the loaf too juicy).
Heat oven to 350 F. Use greased and lined (wax paper) 9 x 5 x 3 inch loaf pan, or two 8 x 4 x 3 inch loaf pans.
Sift together dry ingredients into a bowl. Combine squeezed orange juice plus enough juice or water to make 3/4 cup liquid. Add rind, melted shortening and beaten egg. Add to dry ingredients and mix well to dampen. Fold in cranberries and nuts. Spread evenly in prepared pan(s). Bake in moderate oven for 1 1/4 hour. Remove from pan and store overnight for easier cutting.
Note: Time varies with altitude. One hour usu. sufficient at sealevel, 1 1/4 hours at 3000-3500 feet.
This has been a favorite of ours for 50 years, ever since we found it in The Canadian Weekly.