New Englanders know that cranberries are not for holidays alone. For centuries, this tart fruitaa staple in the Yankee diet since before it was domesticatedahas reigned over the cranberry heartland of Barnstable and Plymouth Counties, Massachusetts. Dozens of recipes that utilize the ahumble fruita have risen up over the years, the most popular being cranberry sauce, which one imaginative New Englander paired with lobster. The popularity of the berry exploded in the 1840s, and despite occasional setbacks such as the great pesticide scare of 1959, demand continues to rise to this day. Authors Robert S. Cox and Jacob Walker trace the evolution of cranberry culture in the Bay State, exploring the delectable history of this quintessential New England industry.To harvest the berries, the marshes were flooded, and the crews scooped aon the flooda using long-handled rakes, though a ... From the standpoint of cost- efficiency and completeness, water harvesting is hard to beat. ... More importantly , the name abeatera is unusually appropriate, not only for what the machine does to the water but also for what it does to the fruit. ... and just as bad, the bruised berries deteriorate faster than their dry-harvested cousins, yielding a much shorter shelf life.
|Title||:||Massachusetts Cranberry Culture|
|Author||:||Robert S. Cox, Jacob Walker|
|Publisher||:||The History Press - 2012|