Apple – Malus domestica
If ever there was a crop that didn’t need an introduction, this was it. However, when we think of apples today, we tend to think first of a sweet snack we eat out of hand. This is a recent development in the long history of apples. Nearly all the apple trees planted in the U.S. before Prohibition were planted for making hard cider (they used to just call it ‘cider’). When it became illegal to make and sell alcohol, growers adapted and the modern, fresh-eating apple industry was born. It’s a bit more difficult and time- and energy-intensive to grow apples for eating out of hand than for cider: insect, fungal, and bacterial damage can very easily fowl up your fresh fruit and make them very unappealing for crunching into. However, it’s quite easy to grow fruits for fermenting – the microbes that make cider and vinegar don’t mind a few blemishes at all! And there are many traditional and modern varieties that are yield better ferments than others. We’ve been making an effort to find and make available the varieties from both groups (cider and fresh eating) and trying to select those that show higher disease resistance and tolerance to other environmental pressures of our area.
We’re currently offering trees of the varieties listed below. We offer grafting services of a great many more varieties. Contact us for the complete list of varieties: firstname.lastname@example.org
Variety list coming soon!