We know who makes the best summer apple pies. Here she is, the summer pie maker.
She was born in Russia 220 years ago. Look how young she looks in my garden.
Here in Vernon, she usually ripens in late July. This year, three weeks early (two weeks before my apricots). Here she is, hanging out with marigolds, tomatoes, garlic, spinach (for seed) and marjoram.
These are amazing pie and sauce apples. We could have a massive industry here, supporting a large processing and food industry. Instead, we have sweet fall apples to compete with industrial-scale production from Washington, while the warmer contours of the food industry are left to wine: a luxury product, exuberantly priced. People want pie. Don’t you? And tart apple sauce for those pork roasts in October? Of course you do!
The sustainable beauty of transparents is their sweet tartness, their earliness and their processing suitability: no cosmetic pesticides necessary, and a very short season for other pests. What’s more, they respond well to climate, so we could pick them continuously for a month, from the bottom of the valley to the top, using water in the cool zone, where water consuming fruits like this belong. Besides, they’re even better when grown to be picked in September, just before mountain frost. And they are a remarkably easy tree to grow, incredibly resistant to bacterial disease. Look how clean they are!
As another bonus, there’s a variety called Lodi, which ripens five days later, and stores longer. We could further extend our production. The trick of surviving in the Okanagan is about using water cleverly. These apples which take up water in our wettest month, June, and then are done, are a good start. We could exceed the employment of the grape industry, easily, which is a darned good use of our water, too. Think transparents. Think pie. If you’re in the Canadian Okanagan, there were some at Quality Greens last week. They’re probably all gone, but you might like to check.