The Cidery in upstate NY

Though they only became an official winery a short time ago, the Cidery in Wurtsboro, New York is quickly becoming one of the up and coming places for the hard cider renaissance of the Northeast.

They are also one of a growing number of upstate New York wineries making apple and other fruit wines and hard cider, and thereby celebrating and encouraging orchard preservation and the cultivation of heirloom apples!

Orchards in the news...

An orchard near Glastonbury, England (part of the Shepton Mallett cider mill) has been cited as being eco-friendly in its efforts to encourage wildlife and encourage sustainable models for planting. I have been to this area (I took this photo in 2002) and it is renowned for its many lovely orchards, and some very delicious locally-produced cider.

Northward in Ireland, the Irish Times published this fascinating article on heirloom apple grafting in County Clare. It's nice to see heirloom apple preservation efforts happening worldwide.

Stateside, orchards in Washington State are desperate for workers to help bring in their apple harvest. Many American orchards are dependent upon migrant and immigrant laborers to harvest their crops. The shortage of workers in Washington is blamed on a late harvest due to unusual weather conditions. In some parts of Washington, prison inmates are being put to work picking apples due to the shortage of civilian workers, and it seems to be working out well for all: the apples are getting picked and the inmates are enjoying some time outdoors.

In other harvest-related news, the apple crop in New South Wales, Australia was decimated by severe hailstorms, and will lead to a spike in prices.

And of course, you have probably already heard about the couple who got lost in an apple orchard who were forced to call 911 to be rescued. At least they were apologetic and somewhat sheepish about it, unlike the folks that got lost in the corn maze...

Cider, Cider, Cider

My fellow apple loving pal Rosanna shared this with me, from Mother Jones: resources for learning to make your own hard cider!

It's not easy and is a skill that seems to need some time to hone, but what could be more satisfying than making your own? You could also try making apple wine, which is delicious and somewhat easier. But be sure you get cider that has no preservatives added! Also it's best to get cider that has not been pasteurized, which some farm stands that press their own can make available. I have friends who made their own apple wine from apples, without a cider press, which tasted amazing.

This article offers recipes for using apple cider in marinades for meat: yum!

And here's another recent piece on the Hudson Valley Apple Project, an organization seeking to make hard cider more popular.

Find the Cider!

My friend Rosanna, a fellow lover of orchards and all things appley, found this terrific website: Hudson Valley Cider Route. The site provides a guide to places to buy cider, and the site includes information on orchards who produce and sell sweet and hard cider. The interactive map lets you find an orchard or farm stand near you.

The website was created by the wonderful folks behind The Apple Project, which promotes heirloom apple growing in New York state. There are many, many working orchards in New York, and the Hudson Valley in particular is rich with them. I know an orchard not far from me in Castleton-on-Hudson even has an event with a contest for the best home-brewed hard cider! It doesn't get better than this for those of us trying to keep old foodways alive and celebrate and promote the preservation and revitalization of orchards. So when you're seeking some autumnal pleasure, be sure to include a jaunt or two in search of delicious cider!

New Moon, Rich Harvest

I haven't posted here in a long time. Sumer solstice and Lammas have both gone by, in fact. It was both a wonderful and a difficult summer. I'm looking forward to the autumn. Classes start tomorrow and my new teaching job begins Tuesday. The apple harvest should be amazing; we're having our annual Heartsong Harvest Festival at Brushwood and after two years in which a late spring freeze killed the blossoms on the wild apple trees, we will have a bumper crop of apples this year, despite a very hot summer and partial drought.

I always enjoy the shift of late summer into autumn, and truly feel summer does not end until the last week of September, regardless of when people stop going to the beach or when school starts. I intend to enjoy the warm weather, dreamy afternoons and pleasant evenings as much as possible in the coming weeks.

This new moon is coming right on the heels of Mercury going direct, so here is hoping it renews our energy and sense of purpose. Now is the time for new ventures but also new approaches to old problems. Seize that summer day!

Visit to the blossoming orchards

We went to Indian Ladder Farms today. It was cloudy and it rained a tiny bit, but the blossoming orchards were still delightful to behold. We walked around, took photos and bought donuts. Walking in the orchards recharges my soul. The sight of the Helderberg range, awash is subtle shades of spring green, rejuvenates my senses. Even the spraying couldn't sully this day.

(By the way, Indian Ladders uses minimal spraying and integrated pest management for their apples and are known as growers of Eco-Apples)

Opal: The Jewel of a Washington Orchard

I've eaten apples called "Opalescent" and they're not only tasty (crunchy and sweet with a touch of tartness) but beautiful to look at. Now a recent introduction from the Czech Republic, which has been growing in Washington State, the Opal, is poised to make one orchard very special, possibly wealthy. The Broetje Orchards have been selling the Opal apples locally and are looking to gain exclusive rights to market it in Washington. Consumers have been willing to pay almost an extra dollar a pound for these beauties. Word of mouth has spread about this delicious apple and in recent months the Opal has also been sampled at Whole Foods markets in Michigan.

Unlike the Opalescent, which is green flushed with red and pink, the Opal is a bright yellow color. It's said to have a very complex flavor, even drawing comparisons to wine. It's a cross between a Golden Delicious (itself a surprise discovery that proved very popular) and a Topaz.

Washington apple growers have been diligently introducing newer varieties to the local markets, some of which have been seen in the Northeast, like Jazz, Pacific Rose and the popular (and premium-priced) Honeycrisp. The Honeycrisp, according to this article, commands high prices not just because it's delicious, but because it requires special care while growing. Honeycrisps are available more widely now, but some Washington growers want to be able to grow and sell varieties unique to them, and new licensing laws are making that possible.

Given the growing interest in reviving heirloom apples, it's exciting to see the same interest aimed at developing new varieties. Whether through discovery (the Granny Smith was found randomly in a New Zealand orchard) or breeding, the introduction of "different" apples is definitely having an impact on the worldwide marketplace.