The Four Seasons of Growing Apples
The majority of apple orchards are family-run farm businesses, operated in cooperation with the laws of nature. This highly seasonal enterprise is as varied as the days in a year, with each day bringing a new chance to test the orchardist's skills against the measure of the eventual harvest. An apple orchard is a busy place!
Sometime around the beginning of May, the buds begin to swell. Spring is near and the pace of the farm quickens. The brush from pruning is picked up or mulched back into the orchard soil. Grass that has grown tall is mowed to reduce competition for nutrients and habitat for pests. Growers using Integrated Pest Management (IPM) start monitoring the weather while hanging various insect traps to collect data for an annual spray program. Temperature, humidity, and rainfall are recorded in orchard weather stations to predict disease outbreaks and identify effective management tools. Both harmful and beneficial insects are counted to determine spray schedules. Spraying is done only when needed to protect the tree and fruit.
In some dry years, irrigation must be used during July. Fruit size and firmness are affected by moisture in this critical month. Spraying, mowing, and shaping practices continue, and some summer pruning is done to expose growing fruit to ripening sunlight.
August is the last growing month before the apples begin to ripen. Red apples need the assistance of cool nights during harvest to trigger an enzyme which increases the amount of color or "blush." Mowing is completed and bins (the large bulk boxes picking buckets are emptied into) are positioned strategically around the orchard. Ladders are repaired and the harvest logistics are carefully planned. Storage rooms must be cleaned and their refrigeration systems tested. Most growers store some of their fruit in controlled atmosphere (CA) rooms where" the temperature is rapidly brought down to 32°, and the oxygen is replaced with nitrogen to slow ripening. Apples come out of these rooms months later as fresh as the day they were picked. For an apple to pass the "admissions test" to a fall CA room, it must have the proper starch and hardness measurements (to determine ripeness) at harvest.
Many apples are processed into sauce, pies, and jelly - or pressed into fresh cider and processed apple juice. Some apple varieties are designed specifically for this market. For others, cider is a delightful by-product of apples not "pretty" enough for the fresh wholeapple market.
An apple is in the pome family—a fruit whose seeds are embedded in the core of the fruit. Another surprising member of this family is the rose. Apples come in lots of colors and shapes—all of which add up to America's No.1 snack. Select one of each type and have a taste test—each apple is loaded with minerals, vitamins, and fiber. At 85% water and 1% fat, an apple makes a low (80) calorie contribution to the five-a-day recommendation from the U.S. Department of Health and Human Services.
With the harvest complete, it is time to prepare again for winter. Growing an apple takes all year, and there is always something going on in the orchard. If you look closely, you can even see the promise of next year's crop at the tip of each branch in the snow. It is the bud that will become the apple which you might eat a year from now.
(CLOSED TIL NEXT SEASON)
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