Cranberry Harvest
October 12, 2024 from 9 am to 12 pm. There is a limited supply of berries this year. We will supply cans with bags in them for picking.
Bog Location: Paper Mill Rd.
The Killingworth Land Conservation Trust welcomes members and friends to its annual cranberry harvest from 9:00 AM to 12:00 PM at Cranberry Hollow on Paper Mill Road. No pets please.
This will be the 9th year that the harvest will take place at this former gravel pit. Several years ago, the harvest was held at the Cranberry Bog on Pond Meadow Road. The Trust continues to manage the Pond Meadow bog to protect the many unique and endangered plants which thrive there. But in 2001 surplus berries from the Pond Meadow Road bog were cast around the gravel pit, where a few cranberries had been found – and they are thriving.
Land Trust Directors will be on hand to help with parking on Paper Mill Road. This is a narrow dirt road and parking will be limited to the south side of the road. A short walk down a wooded path will lead to this well-hidden preserve.
To reach the entrance from the intersection of Green Hill and River roads, drive 0.2 miles north on River Road, turn left on Paper Mill Road and drive an additional 0.2 miles to the entrance.
Bog Location: Paper Mill Rd.
The Killingworth Land Conservation Trust welcomes members and friends to its annual cranberry harvest from 9:00 AM to 12:00 PM at Cranberry Hollow on Paper Mill Road. No pets please.
This will be the 9th year that the harvest will take place at this former gravel pit. Several years ago, the harvest was held at the Cranberry Bog on Pond Meadow Road. The Trust continues to manage the Pond Meadow bog to protect the many unique and endangered plants which thrive there. But in 2001 surplus berries from the Pond Meadow Road bog were cast around the gravel pit, where a few cranberries had been found – and they are thriving.
Land Trust Directors will be on hand to help with parking on Paper Mill Road. This is a narrow dirt road and parking will be limited to the south side of the road. A short walk down a wooded path will lead to this well-hidden preserve.
To reach the entrance from the intersection of Green Hill and River roads, drive 0.2 miles north on River Road, turn left on Paper Mill Road and drive an additional 0.2 miles to the entrance.
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Below are some tried and true recipes shared by our members
Crimson Pie½ small orange (unpeeled), cut into pieces, seeded**
4 cups frozen blueberries (about 1 ½ pounds), thawed 12 ounces cranberries 1 ½ cups sugar 3 ½ tablespoons cornstarch 1 recipe sour cream pie crust dough (2 disks) 2 tablespoons unsalted butter Milk (do not use nonfat) Additional sugar Make pie crust (recipe below) and refrigerate one hour. While crust is chilling, make pie filling: Coarsely grind orange in processor or blender. Transfer to heavy medium saucepan. Add blueberries, cranberries, sugar and cornstarch. Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely. Position rack in center of oven and preheat to 400°F. Roll 1 pie crust disk on lightly floured surface to 1/8 inch thick round. Transfer to 9 inch diameter glass pie dish. Gently press into place. Trim, leaving overhang of 1/4 inch. Spoon berry filling into crust, mounding slightly in center. Dot filling with butter. Roll second pie crust disk out on floured surface to 12 inch diameter round. Transfer to top of filled pie. Trim edges and roll edges to crimp together. Make several slashes in top crust to allow steam to escape. Use remaining pie crust pieces to make decorative leaves for top crust. Brush crust with milk. Sprinkle top of pie with sugar. Place pie on cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack one hour. Serve warm or at room temp. **Variation on filling – omit orange and include orange zest, 1-2T OJ and 1-2T orange marmalade Sour Cream pie crust dough Makes enough for 2 crusts (2 disks) ¼ cup plus 2 tablespoons sour cream 2 tablespoons ice water 1 teaspoon sugar ¾ teaspoon salt 2 ¼ cups all purpose flour ¼ cup cake flour ½ cup chilled unsalted butter ½ cup chilled solid vegetable shortening Combine sour cream, water, sugar and salt in small bowl. Combine both flours in large bowl. Cut in butter and shortening until mixture resembles coarse meal (I use a food processor to do this). Add sour cream mixture and stir just until dough forms. Turn dough onto floured surface and divide in half. Form each half into ball, flatten into a disk. Wrap each disk in plastic and refrigerate 1 hour. from Bon Appetit Magazine, Nov 1990 |
Recipes
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