cranberries: New England’s superfood

It’s no wonder why cranberries are a staple of holiday cooking and eating, since they are freshest and in season September through December.

cranberries | sagebrousseau.com

There is no food more quintessentially New England than the cranberry, documentation from Ocean Spray even suggests that the first commercial cranberry harvest took place in Dennis, Massachusetts in 1816. Not only are cranberries one of only three berries native to the U.S. (blueberries and Concord grapes are the other two), it is also considered a superfood full of antioxidants and rich in vitamin C and fiber.

Eating foods with antioxidants in them are believed to protect the body from “free radicals”, which are cells that have been damaged. Composed of nutrients, vitamins, and minerals, the antioxidants help repair the damage to cells that free radicals have gotten a hold of and helps keep your immune system strong. Cranberries are higher in antioxidants than almost all other fruits and vegetables out there (outranking cherries, red grapes, and broccoli)!

cranberries | sagebrousseau.com

cranberry bread | sagebrousseau.com

I prefer eating my antioxidants in the form of baked goods, don’t you? Try this tasty cranberry bread recipe from the Cape Cod Cranberry Growers Association:

  • 1/2 C. Butter
  • 1 Tbs. Grated Orange Peel
  • 3 Large Eggs, Beaten
  • 2 1/2 C. Flour
  • 1 Tsp. Baking Soda
  • 2 C. Fresh or Frozen Cranberries, Chopped
  • 1 C. Sugar
  • 1Tsp. Vanilla
  • 3/4 C. Buttermilk
  • 1/4 Tsp. Salt
  • 3/4 C. Pecans, Chopped (optional)

Preheat oven to 350°. Spray bottom only of 9″ X 5″ loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.

 

what I did on my summer vacation

Oh, hi. You may have wondered where the heck I’ve been…The Salted Slate

Overall, this summer was relaxing, but things got busy. I saw old friends, spent some time in the White Mountains and on Cape Cod with my family. But the best thing that happened this summer was that my dear, dear friends opened a restaurant in Providence, RI called The Salted Slate, I’m so proud of them! I’m also very proud to have played a role in this exciting endeavor, of course with photography, and it was really fun being a part of the process. Look at these yummies.

Appetizer

If you are in or anywhere near Rhode Island, you simply must check out the Salted Slate for dinner, lunch, or Brunch (there are donuts) the menu is fantastic and focused on local fresh ingredients including house-cured meats. The atmosphere is quite nice too, modern yet rustic with plenty of tables and a cozy bar.

The Salted Slate, 186 Wayland Ave., Providence, saltedslate.com

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Fresh ingredients

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