The Gardener's Corner
Cranberry Mania
By Judith Rogers

CRANBERRY BOG

Cranberries are not only delicious as a whole fruit, relish, dried, juice or in wines, but a health benefit as well. They have high antioxidant values which may provide protection against heart disease and certain cancers but are undeniably acknowledged in the role they play to help prevent urinary tract infections.

Cranberries grow in marshes on a low creeping perennial evergreen vine with runners up to 180 cm long that generate upright growth where the fruit is produced. There are many native pollinators but to ensure a good crop, hives are brought in and protected from bears and other wildlife by electric fencing. New marshes are formed by mowing off a mature crop and pushing the cuttings into soil that can consist of peat to pure sand to root; five years later a full crop can be harvested.

Harvesting begins in late September and undertaken by three main methods. The dry rate utilizes a machine with teeth but vines get ripped and much of the fruit destroyed. A deep flood of the marsh which is best for cranberry products but not whole berries is done with a water wheel that beats the fruit off and they are subsequently vacuumed up. A shallow flood of 45-60 cm of water allows for shallow metal boats to float in the marsh with workers using rakes to comb off the cranberries. Cranberries have air pockets which enable them to float making the collection from this approach easy.

After the harvest when the plants become dormant the leaves turn a rich burgundy colour but return to green again in the spring.

The marsh is flooded to freeze over winter and any heavy build up of snow removed to protect the plants. Sand is spread over the ice so that when it melts in early spring the sand will trickle through the plants into the soil.

There are only two growers of cranberries in Ontario and Johnston's Cranberry Marsh in Muskoka yearly extends a warm invitation to the Bala Cranberry Festival. This year the dates are Oct. 12, 13 and 14 and visitors can experience wagon tours of the marsh, a farmer's market, wine tasting, treats at the Cranberry Café and stock up on fresh cranberries.

Looking for new ways to make the most of cranberries the Johnston family found that using them to make wine alone or paired with wild blueberries produced an alcoholic beverage that wouldn't give people a headache as red wines are known to do because fruit wines do not have histamines. In 2001 The Muskoka Lakes Winery was started which is now open year round and also carries a marvelous dessert wine comprised of cranberries and maple syrup. (Float a few cranberries on top of wine for a nice effect)

Here is a great autumn recipe reprinted with permission from The Cranberry Cookbook written by June Johnston that specializes in 40 years of cooking with cranberries.

Cranberry Stuffed Acorn Squash Serves 8

Ingredients: 4 acorn squash, margarine, 3 cups cranberries, 1 large apple, ? - 1 c dark brown sugar

Cut the acorn squash in half and remove the seeds. Brush insides generously with soft margarine. Wash cranberries and place about 1/3 cup in each squash half. Peel, core and dice apple, and place some apple pieces over the cranberries. On top of each, sprinkle 2 -3 tablespoons brown sugar and place 1 tsp margarine in the center of each squash.

Place squash in a foil lined baking pan. Cover with foil and bake 2 hours at 325°F.

For directions to the cranberry festival check the website at www.cranberry.ca or call (705) 762-3203.