Why yes, these cranberries are from Washington. I got them at the farmers’ market on Saturday. How cool is that? At least, I thought so, until I heard a marketer smarter than me ask what sorts of pesticides the farm used. “Round-Up,” came the reply. “But only where we need it.”
I took one strap of my L.L. Bean bag off my shoulder, and confirmed: Yes, I’d already purchased them. Then I had what my friend Megan calls a BFO – a Blinding Flash of the Obvious. Every fall, I eat cranberries. That means every year, I must eat some residual form of Round-Up.
It’s The Choice, all up in my grill again. Do I buy local cranberries, even if they’ve been sprayed with nasty, or do I ask someone from Cape Cod to get me the name of that organic cranberry company out there with the cute packaging, so I can pay them to load my berries up onto a truck and schlep them, fossil fuels dripping, all the way to Seattle? Or do I (gasp!) skip them entirely?
Today, I don’t know. I guess I’ll just eat them. I mean, I already bought them.
But – sigh – that’s the attitude that gets us into trouble, isn’t it.
I only wish I’d chopped the rosemary less finely, so you could actually see how nicely its piney, herby flavor mingles with the tartness of fresh, snappy cranberries. But then you’d have to chew the needles, which would be no good.
Whole Wheat Cranberry-Rosemary Bread (PDF)
Recipe 295 of 365
Made with whole wheat flour, plain nonfat yogurt, ground flaxseed meal, antioxidant-rich cranberries, and two sticks of butter, these yummy, fragrant loaves are a pretty fair estimation of my approach to healthy eating: Search out the good, but don’t be afraid of the bad. (I’m sure whole milk yogurt – or sour cream, or buttermilk – would make the bread even more delicious.)
TIME: 30 minutes active time
MAKES: Two 8 1/2” x 4 1/2” loaves
Baking spray, or butter and flour for the pans
2 sticks (1 cup) unsalted butter
1/4 cup finely chopped fresh rosemary
1 1/2 cups plain yogurt
2 cups all-purpose flour
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons ground flaxseed meal
2 large eggs
1 1/2 cups sugar
1 pint (2 heaping cups) fresh cranberries, chopped
Preheat the oven to 350 degrees. Spray two 8 1/2” x 4 1/2” loaf pans with baking spray, or prepare with butter and flour. Set aside.
Melt the butter with the rosemary in a small saucepan over low heat, stirring occasionally. When melted, transfer the mixture to a mixing bowl. Let cool for a few minutes, stir in the yogurt, and set aside. Meanwhile, combine the flours, baking powder, baking soda, salt, and flaxseed meal in another big bowl, whisk to blend, and set aside.
In the work bowl of a stand mixer fitted with the paddle attachment, cream the eggs and sugar on medium speed until quite light, about 2 minutes. Alternate adding the dry and wet ingredients to the sugar/egg mixture, mixing on low speed between each addition until the ingredients are incorporated. Remove the bowl from the machine and stir in the cranberries by hand.
Divide the batter evenly between the two loaf pans, and bake on the middle rack for one hour, or until the tops just begin to crack and a skewer inserted into the center of one loaf comes out clean. Let the bread cool for 10 minutes in pans, then transfer to racks to cool completely. Enjoy warm, or let cool to room temperature and wrap in plastic to keep moist.