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The island celebrates its native cranberry
The Nantucket Conservation Foundation’s Cranberry Festival returns Oct. 6 to Milestone Bog. Generally closed to the public, the certified organic bog is opened to visitors each year when the berries are harvested in the fall.
Festival-goers can watch the berries being harvested on the 193-acre Milestone Bog and learn about the history of cranberry farming on Nantucket. Cranberries have been grown on Nantucket since 1857 and the Nantucket Conservation Foundation’s cranberry bogs produce nearly 2 million pounds of cranberries a year.
The 10th annual festival includes a quarter-mile walking tour with signs detailing information about cranberries and their historic role in Nantucket agriculture; tastings of Nantucket cranberries and Windswept organic cranberries; and stands selling chocolate-covered cranberries, cranberry bread, and cranberry bog honey. Other fall activities like hay rides and sheep shearing demonstrations are also planned. Entrance to the Cranberry Festival is free.
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.
Nantucket Cranberry Tart
A simple and delicious dessert that can bake while everyone is enjoying their Thanksgiving dinner.
This Nantucket Cranberry Tart combines fresh cranberries and almonds in a simple, delicious dessert.
After enjoying a delicious Thanksgiving feast – a quick and easy Nantucket Cranberry Tart is the perfect finishing touch for any holiday menu.
This fantastic dessert combines fresh cranberries and sliced almonds, baked under an almond-flavored cake. It’s very simple to prepare and can even bake while you and your family and friends are eating Thanksgiving dinner.
Best served straight out of the oven (or, if you bake it ahead of time, warmed back up before serving) this Nantucket Cranberry Tart is really a wonderful dessert. Cranberries and almonds are a flavor match-made-in-heaven, and you’ll love the sweet-tart cranberries and crunchy almonds in every bite.
Nantucket Cranberry Cake
The sound of cranberry sauce being dropped from its can onto a serving plate.
"Ahhhhh. " The sound of an appreciative dessert-lover enjoying a bite of buttery, tender, tart-sweet cranberry cake.
PLOP is OK. But "Ahhhh. " So much more satisfying, when you're a DIY-type person.
Being a Massachusetts gal, I admit to a certain nostalgic fondness for cranberries. Along with Wisconsin, southeastern Massachusetts provides America with most of its cranberry crop I grew up across from a cranberry bog, and regularly drove past the headquarters of Ocean Spray, an agricultural cooperative with over 600 member farms.
Did you know that by clicking anywhere on this block of pictures, you can enlarge them to full size? Go ahead, give it a try it'll work for any of our photos.
From a distance, the typical summer cranberry bog looks like a simple green field. But get closer, and you'll see a mass of tangled bushes set into a declivity in that field.
Around the edges of the field runs a water-filled trough – a portent of things to come.
When the berries are bright red and ready to harvest, one of two things will happen.
If the bog produces "consumer" cranberries, the kind you see in the produce section of your supermarket come November, the bushes are winnowed by machine, and the berries harvested much like wheat (only more gently).
If the cranberries are bound for cranberry juice or canned cranberry sauce, however, the bog is flooded. A machine sweeps up and down, churning the water and bushes and shaking loose the cranberries, which float to the surface of this temporary cranberry pond – where they're easily gathered in.
Most of them, anyway - there are always some berries left floating around the edges, fair game for anyone passing by with a strainer and basket.
The cranberry harvest on Cape Cod is eagerly anticipated each fall by the locals.
Not only do they get to enjoy seeing a brilliant red floating carpet where formerly only green bushes showed sometimes they get to help drive the machine, as well – as these two youngsters did on a recent sunny Sunday morning.
Cranberries. Lots and lots of cranberries, ready to freeze, cook, or turn into a pie or cake.
While our site lists over 100 cranberry recipes, only 30 call for fresh cranberries: a testament, perhaps, to the short seasonality of this bright red, wonderfully tart fruit.
And to its relative scarcity – only about 5% of the total cranberry crop is sold fresh, the rest being dried and sweetened, or processed into juice, sauce, and jam.
Our most popular fresh cranberry recipe? Cranberry Fudge Pie, a graham cracker crust holding a thick layer of dark chocolate topped with fresh whole-cranberry sauce.
One of my favorites? Cranberry sauce made in a Zo bread machine, a quick and easy way to serve warm, homemade sauce with your Thanksgiving bird.
And, my mom's favorite? Nantucket Cranberry Cake, a layer of sweetened fresh cranberries and walnuts topped with tender, moist yellow cake.
Hey, mother knows best, right?
Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan.
Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
Spread 2 cups (about 8 ounces) fresh or frozen chopped cranberries and 1/2 cup chopped walnuts over the butter in the pan.
Sprinkle with 1/2 cup granulated sugar.
In a mixing bowl, or the work bowl of a food processor, combine the following to make a smooth batter:
2 large eggs
3/4 cup (12 tablespoons) butter, melted and cooled slightly
1 cup granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
*Reduce the salt to 1/4 teaspoon if you use salted butter.
No baking powder, no baking soda? Yes, that's right. This isn't a typo. Trust me it works.
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter, if desired it adds pleasant crunch.
Bake the cake for 40 to 45 minutes, until the cranberries are bubbly, and a cake tester inserted into the center comes out clean of batter or crumbs.
Remove the cake from the oven.
Serve warm, or at room temperature.
Yes, it looks messy. But believe me, you won't be able to resist taking surreptitious swipes of that wonderfully tart-sweet cranberry-nut filling.
Serving this cake unadorned is fine – though a rich dollop of whipped cream or scoop of vanilla ice cream certainly wouldn't be amiss.
Read, bake, and review (please) our recipe for Nantucket Cranberry Cake.
Nantucket’s Present Day Cran-Culture
In the second half of the 20th century, little Nantucket’s cranberry industry became no match for the commercial production that had emerged in Wisconsin, Quebec, and mainland Massachusetts. In August 2019, it was announced that one of the island’s two remaining cranberry operations, the 37-acre Windswept Cranberry Bog, would cease production and transition back into a natural inland wetland — leaving Milestone as Nantucket’s last bog standing.
Thankfully, under the watchful eye (and ownership) of the Nantucket Conservation Foundation, Milestone’s current 195-acre, 24-bog cranberry excess (and the two million pounds of berries produced there) is here to stay. To ensure this, Milestone has set itself apart from its commercial competitors by becoming exclusively organic, branding Nantucket Conservation Foundation the largest certified organic cranberry grower in the United States. Additionally, in 2004, the Foundation began an annual, one-day Cranberry Festival to raise awareness about Nantucket’s agricultural heritage. Fast-forward to present day, and this adorable festival, which takes place each year over Columbus Day weekend, is one of the most anticipated events of the fall season.
Where to Eat and Drink
While it’s disguised as a breakfast diner in the morning, the dinner menu at Black-Eyed Susan’s is anything but typical island fare. An eclectic offering devised by Chef Todd Edwards includes an array of winter-ready indulgences like "Tokyo Fried Chicken” and a “Pork’Strami Taco Platter”. Best of all, however, guests are welcome to indulge in the eatery’s B.Y.O.B. policy.
An ever-evolving menu crafted by Chef Gabriel Frasca offers a twist on coastal classics. Just be sure to book ahead.
Regarded as the best Thai food on the island, Siam to Go operates out of a small countertop hidden inside the Nantucket Ice Rink. Crispy spring rolls and chicken satay are the ideal addition to a cozy night in.
The house eatery for the sprawling White Elephant Inn, this watering hole boasts a sweeping view of Nantucket Harbor and their own fleet of Hinckley Yachts. For a break from town, visit the hotel’s sister restaurant, Toppers at The Wauwinet Hotel, overlooking Nantucket Bay.
One of just a handful of eateries located in Siasconset, or “Sconset” for short—the seaside hamlet located about 20 minutes from downtown Nantucket—Claudette’s is a longstanding staple for the perfect beach lunch. For a hearty meal, we recommend the meatloaf sandwich with “the works.”
Usually a bustling hub for young islanders to congregate after a day at the beach, the fall season brings mulled wine and cider to the menu and a more relaxed atmosphere to the outdoor enclave. This year, the brewery will also be breaking into the whisky business with their own Notch Single Malt.
The Morning Bun is the must-have pick-me-up for the early riser at this breakfast boîte.
This picturesque farm stand is a great spot to pick up homegrown eggs, honey, vegetables and flowers—and, in the winter months, Christmas trees. Those taking an extended stay on-island can also opt for a membership to the farm for a weekly box of goods.
The family name you’ll see on many menus on the island, Bartlett’s has been a trusted purveyor of farm-grown vegetables and flowers for decades. During the fall season, expect to find an array of seasonal treats including apple cider and in-season cranberries.
When I read Colwin's fiction, I cook her recipes. There is a meatloaf, inspired by her Halloween dinner suggestions in More Home Cooking, in my oven as I type. But the recipe I want to highlight today is her Nantucket Cranberry Pie, also from More Home Cooking. It is, in her words, " a cake that takes about four seconds to put together and gives an ambrosial result. Fortunately, such cakes exist and are generally found at someone else's home. You then purloin the recipe (because you have taken care to acquire generous friends) and serve it to other friends who in turn, pass it on to yet others. This is the way in which nations are unified and relationships are made solid.
My candidate for an easy, spectacular dessert is something called Nantucket Cranberry Pie, which is not a pie, but a cake. It was served to me in the country by a friend who lives on a dairy farm she got the recipe from her mother, who can no longer remember where it originally came from. It is now a staple in their family, and the buck stops there.
In an effort to find the true roots of this cake I looked in The Yankee Cook Book by Imogene Wolcott, a classic tome that contains just about everything anyone needs to know about traditional New England fare. In the index was Cape Cod Cranberry Pie, but it turned out to be a real live pie. Our Nantucket Cranberry Pie is definitely a cake furthermore, it is a snap to make, and, last but not least, it is delicious. If you wanted to try your hand at lily-gilding, you might put vanilla ice-cream, creme fraiche, or (if you have tons of time) custard on the side, but Ann Gold serves it straight, which is, I agree, the best way."
Hazelnut Cranberry Turtle Bars With Sea Salt
These cranberry bars have so much going for them: a crunchy texture, sweet, gooey caramel, tart cranberries, meaty hazelnuts and a blast of coarse sea salt on top. Although there are several steps involved, the bars are simple to make and will keep in the refrigerator &mdash in an airtight container between sheets of wax paper &mdash for four to five days, or they can be kept in the freezer for a month. The inspiration for the recipe came from Epicurious.
You will need a candy thermometer for this dish to make sure the caramel is the proper temperature.
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes, plus butter for greasing the foil
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
The Cranberry Caramel Topping
- 8 ounces fresh or frozen (1 1/2 cups) cranberries (if frozen, do not defrost)
- 3 cups hazelnuts or your favorite nut (12 ounces), toasted and cooled*
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups granulated sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Coarse sea salt, like Maldon Salt, for garnish
*Look for skinned hazelnuts. If your nuts have the skin on, toast them in a 350-degree oven for 12 minutes. Then place the hazelnuts in a clean tea towel, wrap the towel around the nuts and roll them. The skin should peel right off. They can then be chopped.
- For the crust, heat oven to 350 degrees. Line a 15-by-10-inch, shallow baking pan (about 1 inch deep) with foil, leaving a 2-inch overhang on the two short sides. Butter the foil on all sides and the bottom.
- Blend flour, brown sugar and salt in a food processor, then add butter and pulse until the mixture looks like very coarse cornmeal. Take the mixture and press it down firmly into the prepared pan, pressing on it with the flat side of a metal spatula. Bake until firm to the touch, about 15 minutes cool in the pan on a rack.
- For the topping, in the food processor used to make the crust, pulse the cranberries until coarsely chopped set aside. Add the hazelnuts and pulse until coarsely chopped set aside.
- Melt the butter in a medium saucepan over moderate heat and stir in sugar, corn syrup and salt. Boil over moderately high heat, stirring occasionally &mdash until the caramel registers 245 degrees on a candy thermometer &mdash for about 8 minutes. Carefully stir in the chopped cranberries, then boil until the caramel returns to 245 degrees, another 6 to 8 minutes.
- Remove the pot from the heat and stir in vanilla and the hazelnuts until well coated. Working quickly, use a soft spatula to evenly spread the caramel topping over the crust. Cool completely.
- Lift the foil out of the pan. Place it on a cutting board or a clean surface and using a sharp knife, cut the bars in 30 medium pieces or 36 small pieces. Sprinkle lightly with the coarse sea salt.
Reuniting with Nantucket, 20 years later
Brant Point Light, at the entrance to Nantucket Harbor, dates from 1746. (Amiee White Beazley)
No one minded that the water was cold. No one hesitated, stood frozen, arms crossed, while waves lapped up to their knees, letting body parts adjust to the temperature. Instead, all eight of us, grown women, ran to the water and dove headfirst into the surf, the sand beneath our feet falling off into oblivion, our bodies bobbing over the tops of waves, others cresting overhead. I laughed, a real laugh, one from the gut born of joy, like I was a kid again. Nantucket will do that to a girl.
Twenty years after spending a final summer in Nantucket living together and working following our senior years of college, eight of us had returned — now wives, mothers, still friends — to spend a long weekend together at the scene of the crime.
Nantucket, once the “Whaling Capital of the World,” is everything a travel destination should be: distinct, richly historic in both culture and architecture, a small town with big ideas, and just a little difficult to get to, which is why this small spit of sand — just 48 square miles — is the choice destination of 60,000 people each summer.
For three high seasons beginning in 1993, I lived in Nantucket doing any work I could get my hands on. I nannied, cleaned floors and toilets, polished barroom brass, bagged groceries, sold flowers on the back of a truck on Main Street, tended gardens and, finally, drove taxicabs. I wove myself into the fabric of the island, and I, like so many others, felt wedded to this place. But today is different. Today I am arriving as a visitor instead of an islander.
As I stepped off the ferry onto Steamboat Wharf, it hit me: I was 20 years older. How could this be? I still felt like a kid fresh from college. Where had the time gone? I had changed, the world had changed, and in those years, the plans I once had for my life had changed. Had my beloved island changed, too?Friends arrive at the Nantucket home of artist Christine Schoettle. (Amiee White Beazley)
I drove through town, past Steamboat Pizza where I delivered pies one summer, and onto the cobbled roads paved with stones rumored to have been used as ballast for the ships that made 19th-century Nantucket both rich and famous, and past the taxi stand where I spent my final summer on Nantucket carrying fares from one end of the island to another. With the first smell of beach roses, a glimpse of gray-shingled buildings and tourists crowding brick sidewalks, I was transported back to the summer of 1995 — before cellphones and GPS, fast ferries from the mainland and shuttle buses on the island.
I moved to Nantucket with a Syracuse classmate, attracted by its endless summers, multi-generational community and the feeling it was a place that time forgot. Today, we are set to reassemble after all these years apart on the island’s south side, at the classmate’s summer home.
It’s no small task to assemble eight women who live throughout the country, some as far away as Los Angeles, who must abandon small children for three days to get to this island 27 miles from Cape Cod. But one by one each of my Nantucket summer sisters arrived on the island. Some by ferry, of which there are two main lines, the Steamship Authority and Hy-Line Cruises, and two speeds, the traditional two-hour-plus slow ferry and the 60-minute fast one. Others by plane, via connectors up and down the East Coast.
As soon as we are together the long travel day is worth it. The time machine we’re riding is fueled by stories, laughter and legally purchased, never-ending glasses of rosé — better than any wine we might have drank on a student’s budget back in the day.
Aside from one another, it is Nantucket we are here to see — our friend who sheltered us from the real world long ago, and the place from which our lives took off.
Our first evening “on island” we head to Millie’s, on Nantucket’s west end. Once called the Westender, Millie’s is best known for two things: sunsets and its Madaket Mystery rum punch. It still has a small free-standing market — although with a noticeable facelift — from which those living in this part of the island can get staples instead of hauling 20 minutes into town. As it happens it is Town, a restaurant in a historic home (the entire island is a designated National Historic Landmark District, with more than 800 pre-Civil-War houses), where we head next. By the time we arrive, the tables have been cleared from the dining room and replaced by a band led by long-haired fiddler. Needless to say, we dance into early morning.
The next morning we, some more spry than others, take a fleet of bikes out along the Surfside Bike Path to Surfside Beach on the island’s south shore. One can bike just about anywhere on Nantucket. The island’s network of paved trails have been continually built and improved since the 1960s. There are now more than 30 miles of trails in Nantucket, which allow visitors to see the smaller pockets of the island and keep cars off Nantucket’s crowded roads.
Surfside is perhaps the most popular beach for day-trippers, where bikers and shuttle buses run throughout the day. I spin past Star of the Sea, the island’s only hostel, and perhaps the most beautiful, perfectly located one in the United States. The red-trimmed former lifesaving station offers beds for under $40 a night — a rarity on an island where high-season prices for luxury lodging can exceed $1,200 per night.
The Wampanoag tribe who first populated Nantucket called it Canopache, or the “place of peace,” and with 110 miles of coastline and 80 miles of free, public beaches surrounding the island, those who want solace can surely find it here. Just keep walking along the shore until there is no one left beside you. Or, those with four-wheel drive can access remote beaches over sand: It’s something I love to see in Nantucket, dozens of cars lined up at places like Nobadeer Beach — releasing pressure from their tires and then driving miles to spots few can find.
Later in the day, on our quest to soak up as much Nantucket as we could in three days, we break out our jackets and load into our hostess’s Grady-White Canyon. We cruise from Madaket Marine, around Eel Point, and past 40th Pole, Steps and Jetties beaches eyeing the new waterfront homes and the one or two small cottages that remain. We motor quietly into Nantucket Harbor, which is one of the state’s busiest, with 2,200 moorings and 300 slips, where we ogle monstrous yachts that busied a once modest Straight Wharf.
The sun is sinking when we make our way toward Great Point and the Wauwinet hotel. We dock as the Wauwinet Lady, a complimentary water taxi that takes diners from the White Elephant near town to the Wauwinet’s restaurant, Topper’s, for lunch and dinner service, arrives. Its passengers toast with champagne.
There, we gather on the hotel’s patio lounge and order warm clam chowder and fresh Bartlett’s Farm tomatoes to eat while we drink strong Dark and Stormys and spicy bloody marys. We talk about the lives with families and children and careers that continue to exist so far from that moment. Our patient 19-year-old captain sits among us and listens, his face only changing expression when he happily agrees it is time to go. We motor back to town, where we eat dinner at the Boarding House — a favorite haunt from the ’90s — sharing plates of charred octopus, tuna tartare and smoked bluefish dip, followed by entrees of halibut and local lobster risotto.
Dining in Nantucket has always been an event, and even more so today with the island’s more than 60 restaurants, an eclectic mix of French, Italian, Portuguese, Thai and everything in between — a far cry from the days when Asian food had to be flown in by plane from the mainland. Many of my favorite places remain: American Seasons, Black-Eyed Susan’s and Company of the Cauldron. But others are gone, including Cap’n Tobey’s Chowder House, which had operated since 1954, a favorite place for late-night drinks and a beneficiary of my early-morning cleaning services. It is now a faceless barbecue joint, a misplaced genre for a remote New England island if there were one.
At the end of the summer season in 1995, Labor Day called the summer families home, and their children back to school. Only a handful of workers remained — college graduates, Irish workers on J-1 visas whose school schedules didn’t require them to return until October and most of my comrades from the house at 20 Waydale Rd.
As the days got shorter and cooler, we wore our fleece jackets day and night. The calls to Tipsy Taxi and Atlantic Cab became fewer, and no one needed help waiting tables or delivering milk. So we spent our days clamming and learning to cook mussels in white wine and butter, watching as the cranberry bogs turned crimson and riding out to the end of Great Point to fish. But we were still kids, delaying the inevitable — the day we had to leave the island and step into a world where street lights and chain restaurants pounded the senses into complaisance.
Today, Nantucket has grown from a summer destination to a four-season resort town, and shoulder season is filled with events such as the conservation association’s annual cranberry festival at Milestone Cranberry Bog, a short-film festival and a half marathon. But fall is still a special time to be on the island. Many stores and restaurants remain open, but lodging prices drop back down to earth.
When the weekend comes to a close and the ferry beckons me home, as it did 20 years ago, I board hesitantly, feeling as though I was again leaving something behind. The vessel rounds the bend past Brant Point Lighthouse and I throw two pennies into the sea as tradition dictates, assuring that I will one day return to the island I call home.
Beazley is a travel writer in Aspen whose novel “On Mermaid Avenue” is based on her last glorious Nantucket summer.
Come out to the Festival grounds and watch the berries being harvested, learn about the history of cranberry farming on Nantucket, participate in the family activities or just kick back and enjoy the music and the spectacular autumn scenery of one of the most unique and beautiful places on our Island. Don't forget to bring home a pound, or two, of Nantucket Cranberries for the Holidays!
Cranberry Farming on Nantucket
Cranberries have been grown on Nantucket since 1857 and were an important part of the Island's economy until just prior to World War II. Visitors, summer residents, and even long time islanders are often surprised when they learn that the Foundation's Milestone Bog is one of the oldest, continually operated farms on the Island. There are currently 193 acres under cultivation at the Milestone Bog with an additional 25 acres in production at the Windswept Bog on the Polpis Road. The Windswept Bog is also notable because of its status as one of the few certified organic cranberry bogs in the country. Together, the Foundation's cranberry bogs produce nearly 2 million pounds of cranberries a year!
The cranberry is one of three fruits native to North America. The other two are the Concord grape and the blueberry.
Small pockets of air inside the berry cause the cranberry to bounce. Air also causes berries to float in water.
Barnaby the Bear - Barnaby will be on hand in the main tent to meet kids and sign copies of his new book Barnaby And Wood Lily
Sheep Shearing Demonstration - throughout the day at the Shearing Tent
Kid's Events - sack races, face painting and much more - main field
Hay rides - throughout the day until 3:30
Sheep herding demonstration - main field, throughout the day
Guess the Number of Cranberries - main tent, drawing at 3:30
Wool Spinning and Weaving demonstrations - main tent throughout the day
Algonquin Indians were among the first to harvest wild cranberries. They used them for food, medicine, and as a symbol of peace.
Wild cranberries were served at the first Thanksgiving meal.
CRANBERRIES - Fresh from the bogs! Both Nantucket Cranberries and Windswept organic cranberries will be available.
Lunch - Delicious hot and cold menu prepared by Simply with Style Catering in the main food tent: Homemade clam chowder, hamburgers, salads, wraps and hot dogs for the kids
Snacks - Drinks, chips, cookies and other goodies in the small white tent
Candy - Chocolate covered cranberries and other confectionery delights from Sweet Inspirations in the main tent
Other - Something Natural Cranberry bread, Cranberry bog honey and other cranberry products from local producers all in the main tent.
Cranberries are rich in fiber, vitamin C, and other substances that help protect against health problems and chronic diseases like cancer and heart disease.
Self - Guided Tour - follow the signs marked with balloons around the Festival grounds to learn more about cranberries and their historic role in Nantucket agriculture. The tour is about ¼ mile in length and takes about 20 minutes to complete.
Guides - Two cranberry experts will be on hand at different locations to welcome visitors, answer questions and point out interesting facts about cranberry farming.
Free admission - parking is $10.00 a car.
Honeybees are used to pollinate cranberry crops, and are more valuable in the performance of this task than they are in the production of honey.
Directions: From Town: At the Rotary head east on Milestone Road toward ‘Sconset. At 4.2 miles from the Rotary there will be a brown rock on the left hand side of the road with the number "220" on it. Continue on Milestone Road for another 100 yards and turn left.
The Nantucket Conservation Foundation is a non-profit, member supported organization that relies solely on the generosity of its members for funding. If you would like to learn more about membership or make a contribution to one of our many noteworthy projects, please contact us at (508)228-2884 or at http://www.nantucketconservation.org/.
Please keep in mind that this is a working farm and that there is heavy machinery and equipment operating throughout the Festival area all day.
Nantucket Conservation Foundation’s 15th Annual Cranberry Festival!
Come celebrate the 15th Annual Nantucket Cranberry Festival.
Just off Milestone Road The Nantucket Conservation Foundation’s Milestone Cranberry Bog (one of the oldest, continually operated farms on the Island) hosts this special event. Visitors can expect to learn about the history of cranberry farming on Nantucket through educational displays and harvesting demonstrations. They can also participate in family activities, sample delectable cranberry treats and other New England classics, or simply enjoy the music and the spectacular autumn scenery. There will be organic Genuine Nantucket Cranberries available for purchase.
The Cranberry Festival is a great family event with activities geared towards kids and adults. So whether you are a history buff interested in learning more about how cranberries have been farmed on the island since 1957, you want to hear some great live music and sample some local food, or you want to meet Nanpuppets & Barnaby Bear, the Cranberry Fest is for you.
Admission is free, parking is $20.
For more detailed information including directions and detailed activities visit Cranberry Festival.