These two Crimson Crisp apples fell from the tree during Tuesday morning’s thunderstorms. They looked undamaged so I picked them up and ate one of them for an afternoon snack. “Delicious,” he punned. They need to be picked. Apples are beginning to back up in the kitchen, so I better get going with the process.
Stories of my father’s people were about apples. The women worked in an apple canning plant and grew multiple trees on their properties. My great aunt Carrie said she ate apples every day of her life. She passed on a simple recipe for fried apples. Of course the men worked mining coal. Father was lucky to escape such a future when he was a teenager.
I wrote before about my father and apples here. This is the salient memory from that post:
Father taught me to eat apples after a trip on River Drive to buy a bushel.
It seemed unusual to secure so many at once, but he knew someone, and with a limited weekly income from the meat packing plant, the family took what help he could find.
Dad used a knife to cut away bad spots and avoid eating worms. I remember him rocking in a chair eating apples with a paring knife after dinner. He didn’t call them “knife apples.” I coined that term when describing the fruit from our trees. (Knife Apples, Paul Deaton, Oct. 10, 2014).
When we moved to Big Grove Township, I planted six apple trees at the time of my mother-in-law’s death. Three of those remain, one Red Delicious, and two Earliblaze. They are all reaching the end of their lives, but as long as they produce, I don’t cut them down. Recently I planted one Zestar! and one Crimson Crisp in a different spot in the yard. This year is the first all four varieties are producing.
Now that I have a producing orchard, what next?
I grew out of the idea of processing every possible apple into something. Apples now get divided into three major categories. The best ones are tucked away in a refrigerator drawer for eating with a knife. Most of those do not have visible imperfections. The seconds are saved for making three major products: Apple butter (usually 12 pints per major harvest); apple sauce (a dozen quarts and two dozen pints); and apple cider vinegar to fill all my containers. I need about 3-4 gallons this year. When the vinegar jars are filled, I usually reserve a quart or two of fresh apple juice for drinking from the refrigerator. Any other apples are comprised of fallen fruit and the least desirable of what I pick (small or too many imperfections). These go in a pile near the lilac bushes on the property line. They usually sit there decomposing from now until winter, yet in the spring they have all been eaten by wildlife who need winter food.
I used to make dried apples in a dehydrator, but just don’t eat them. Once they get used up from last time, that will be the end. In short, I process to make what I make and anything else goes to wildlife. Extra apples are not usually shared. It takes a certain type of outlook to turn a gnarly apple into applesauce or vinegar. Wildlife don’t complain and eat everything I put out for them.
The main challenge in apple management is getting everything done before they start going bad. That’s where I currently am. The Zestar! have been processed, there are two containers of Earliblaze in the kitchen waiting for processing and a lot on the trees, I’ll pick Crimson Crisp today or tomorrow, and Red Delicious, which is my workhorse apple, are still ripening and won’t be ready for another month or so. Apple management is a process of continuous improvement. Re-defining and knowing what I want is important to keeping my sanity in this busy time of the garden year. Apples are worth the work.
Journey Home 
You must be logged in to post a comment.