On a brilliant Autumn day I finished my seventh season at Wilson’s Orchard where I work in the sales barn.
It has been a positive experience with my friends and co-workers Barb, Sara, Paul, Jack, Alex, Karen, and Kyle, as well as with the rest of our seasonal staff.
When I began work in 2013 it was for the money. Over the years weekly consultations with our chief apple officer about fruit growing have become the most valuable part of the experience. Socialization one experiences on a fall weekend with thousands of visitors seeking a recurring, positive activity is unique and needed as we age.
I spent more time walking among the trees this year. It is important to view where each week’s apples were and their picking conditions. It’s helpful to customers and kept me grounded in the reality of the orchard. Feedback when a customer using my directions returned from picking made the extra hour most weeks rewarding.
We grow more than 100 varieties of apples and 2019 was a great year for our crop. We finished the season with an abundant variety of apples available for customers, including some that don’t produce every year.
The operation has gotten better at managing apples. I recall years when all we had on the last weekend was Gold Rush and Enterprise. This year 25 varieties were available in the sales barn. If you’re going to manage an orchard having such a variety is an acquired and important skill.
I spent more time discussing apple selection and usage this year. As I talked about which fruit to use for applesauce, crisp and pies, I found myself tending toward traditional usage. The ways people use apples are traditional for a reason and some of the old varieties like Cortland, Jonathan and McIntosh continue to be in demand. Not every orchard grows them.
It has been tough giving up every weekend from Aug. 1 until Oct. 31 to maintain this job. When it rains on Saturday or Sunday I don’t work and this year it rained a lot. Inclement weather translated into a 32 percent decrease in income in August and September compared to last year.
With seasonal work done I’ll return to get some Gold Rush apples for storage before the Oct. 31 final day of the season. Next weekend is our post-season potluck, one of the best in terms of food quality I attend. When the entire staff gathers one realizes it takes a lot of talented people to put on the show each year.
I was asked to return next year, and most likely will.