The Apple Grower
timey apples are one of my oldest loves. The first June apples,
translucent against the sun, are far too tender to sell in the grocery
store. We used to gather them from abandoned roadside trees, then
Mom turned them into the world's best applesauce and pies.
In the winter, Daddy
would buy us Stayman Winesaps by the bushel.
We kept them in the basement with a bowl of sweet, tangy fruit always
at hand in the house. Since I was raised without sugared treats,
that crunchy fruit was like nectar.
When I grew up and left
the nest, I realized that most folks don't eat
real apples. They subsist on tasteless Red Delicious, insipidly
sweet Golden Delicious, or blandly sour Granny Smith.
Which is all to say that
I could see myself --- in another life ---
running an organic apple orchard full of unique varieties, just like
the one Michael Phillips documents in The
his apple orchard microbusiness
over on our microbusiness blog, but over here I'm going to pull out the
gems that we small-time growers can learn from a master.
to be notified when new comments are posted on this page? Click on the
RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.