Wet Harvesting at Fairland Farms {video}

Wet Harvest
The cranberry bogs are flooded with 6 to 8 inches of water so the Water Pick Tractors can drive through and separate the berries from the vine. These tractors have agitating, spinning rollers on the front that graze the vines, causing the cranberries to be released. Cranberries float because the interior seed cavity has a hollow area. The bogs are then flooded to a depth of approximately two feet so they can be corralled by a floating boom. The cranberry has now grown to its ripest, fullest state and is ready for its journey to you.

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Thankful for leftovers!

Hello Friends of Fairland Farm!
It’s been awhile since my last blog but I did make a Thanksgiving pledge to myself and friends that I would try to blog more consistently, at least once a week with a new recipe if nothing more.
The cranberry harvest was completed a couple of weeks ago and bags of fresh cranberries began showing up in the grocery stores around mid-October; a sure sign of the holiday season. Believe it or not, there are those of us who consume cranberries year round for their nutritional benefits and their yummy taste. When added to other dishes, the tartness of the cranberry acts to bring out the flavor of other foods making even the most boring dishes take on a new life.
This week’s recipe focuses on using leftovers from the Thanksgiving Feast…mainly turkey and cranberry sauce. It’s from my cookbook “Rubies in the Sand; Recipes from the Cape Cod Cranberry Bogs” and can be purchased online at Fairlandfarm.net or come and see me at the Hope Village Artiste’ Market on Saturday morning and I will be happy to sign a copy of it for you. I hope you enjoy this recipe…it’s easy and delicious!
1/2 pound cooked turkey, sliced
4 slices of thick, sourdough bread
3 tablespoons of whole berry cranberry sauce
1 tablespoon of light mayonnaise
1 finely chopped Chipotle pepper
1 cup of tightly packed, baby spinach leaves
2 slices of red onion
2 slices of Cheddar or Monterey Jack Cheese
2 tablespoons of olive oil
Combine the cranberry sauce, mayonnaise and chopped Chipotle pepper. Spread this on two slices of the bread. Pace half of the spinach, one onion slice, 1/4 pound of turkey and one slice of cheese on top of the spread.
Cover with the top half of the bread and flatten with your hand. Brush the olive oil on the outside of each piece of bread and cook in a panini press, following the manufacturer’s directions. Repeat with the other ingredients to make a second sandwich.
Don’t have a panini press? No worries…simply use a cast iron skillet to weigh down the sandwich or you can take a brick, wrap it in aluminum foil and you have a perfectly serviceable panini press.
I hope you like this recipe and would really welcome any feedback you may have. If there are other cranberry topics you would like me to address on this blog, just let me know. I am, after all, known as “The Cranberry Lady”.
Happy Holidays!