Harvest Story
Cranberry Varieties from Our Farms
Following three generations of family farming, Decas still employs the same small-batch philosophy, partnering with 100 independent growers and ethically operating over 450-acres of family-owned cranberry bogs in and around Cape Cod, Massachusetts. Admittedly, we’re more than a little obsessed with our cranberries, backed by over eighty years of expertise and driven by a passion for developing growing practices that produce only the best berries. We don’t like to brag, but we’re pretty proud of being a front-runner in farming practices that minimize the use of pesticides.
100% organic certified, our delectable organic cranberries come straight from our friends in Quebec. A family of growers selected for superior farming practices, you can count on only the best, organically grown cranberries. No additives or preservatives. No artificial anything. Just the good stuff. Promise.
Cranberries come in different varieties. Here are a few from our bogs:
Meet Our Cranberry Varieties
Early Black
Masschusetts, USA
"Heirloom" variety from Cape Cod, discovered in Harwich MA 1854. First to harvest in September. Sweeter with intense red color.
Howes
Masschusetts, USA
"Heirloom" variety from Cape Cod, discovered in Harwich MA 1843. Late to harvest in October. Large and tart.
Ben Lear
Masschusetts, USA
Early Harvest cranberry with rich burgundy color.
Scarlet Knight
Masschusetts, USA
Very early harvest, round cranberry with deep rich color.
Stevens
Quebec, Canada
Large, tart yet slightly sweet juicy fruits that are red to deep red in color. Mid season ripening.
Mullica Queen
Quebec, Canada
Large medium anthocyanin content, Red in color, early ripening.
Crimson Queen
Quebec, Canada
Large, good deep red color, high anthocyanin content, early ripening.
Demoranville
Quebec, Canada
Large size, high fruit anthocyanin content, deep red color, early ripening.
Did you know?
Paradise Meadow was a "fancy" cranberry variety preferred for fresh fruit from the 1850's to the 1970's. UMass Cranberry Station, UMass Amherst.
A Pioneer in Organic Cranberries
Winter
As winter descends on New England growers flood their bogs with water to freeze and insulate the vines. Sand is then spread on the bog’s surface to encourage new upright growth once the ice has thawed.
In late winter (Feb, March) the water is removed and growers will begin to ready the bog for the growing season.
Spring
In spring, the dormant vines begin to awaken. They shift their deep cranberry hue to their vernal green. During these crucial growing months, farmers must take great care to protect the new growth from frost and pests.
Summer
By mid summer, buds will open to reveal the characteristic crane like flower of the cranberry. Once the blossom starts in June, growers can expect regular visits from native pollinators and will bring migratory bees to do the critical work that will bear fruit on the vines. Growers utilize one or two bee hives per acre of bog during bloom, early June through mid-July. The rest of the summer the berries will soak in the sun’s rays and grow from tiny pin heads to bulbous ripe cranberries beginning to take on their characteristic red hue by late August. When they do this it is said that the cranberries are "starting to blush."
Autumn
In mid September, dry harvesting for Early Blacks, the first varietal ready, will begin. A trip around Cranberry Country just about any day in October will provide picturesque views of the wet harvest.
Shortly before Thanksgiving, all the fruit will have been removed from the vines and the bogs soon will go dormant. As they rest and ready for the next season, their fruit, relinquished from the vine, will find its place at your table in a dish as special as the recipe itself.