Since we moved in more than 4 years ago, we've been driving by this scenic cranberry bog every day. We've been longing for someone to restore the dilapidated barn, and for the chance to pick luscious, anti-oxidant-rich cranberries, one of only three fruits native to the Northeast.
Last week, it finally happened! In front of the newly restored barn, a sign read:
"Organic Cranberries for Sale!"
Before we knew it, the lovely Annette was teaching us about the sorting process,featuring original equipment from over 100 years ago. We then followed her into the picturesque bog, now cared for by the Vineyard Open Land Foundation.
Like O's ancestors (he is a 13th-generation Islander) had done over 100 years ago, we crouched in the bog, brushing soft vines aside and grasping firm, ripe red cranberries!
inspired by Vitamix (but you won't need a Vitamix- our cheap-o blender worked just fine!)
serves 4
Ingredients
1 1/2 c milk
1 large egg
2 T olive oil
3/4 c uncooked, rolled oats
1 1/4 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c flax seed meal
1/2 c fresh cranberries (see method below)
2 T unsalted sunflower seeds
Directions:
Place all ingredients in blender and blend until smooth. Do not overmix.
Allow mixture to set for 10 minutes before cooking.
Cranberry prep: Combine cranberries with a squirt of honey and splash of water in a saucepan. Heat until berries soften. Add to batter mix in blender.
For being such a nutritious recipe, these flapjacks are easy to love.
I have sometimes whined that our neighborhood has barely any kids, zero coffee shops and too few people who wave, but how many neighborhoods have their own cranberry bog?
Feeling thankful our cranberries have come along . . .
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