She’s a beautiful apple isn’t she, all knobbly like a green tomato, and with hail scars, to boot!
Today was picking day!
What a grand day.
The box on the left are the windfalls.
The other boxes will last through the snow time. Right now, they taste like young Riesling wine. Later, they will take like tender, scented blossoms.
Her name is Benvoulin. Today I also picked the last of my other wild apple, the Fintry.
These make the best apple pie in the world. I originally thought they’d make a great cider, but to date they have not been up to that, except now. In this odd, late season, the last apples on the tree, they ripened slowly, with cool nights, lots of shade, six weeks past the first ones…and, yes, they’d make a great cider.
All in all, a great day!
Categories: Agriculture, apple cider
Okanagan Okanogan 
Wow. Fabulous haul. What are you going to do with all those wonderful apples?
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Breakfast all winter long! Plus pie.
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Do the apples keep that long? Amazing.
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Some keep longer than others, but these will keep until late April. They will, however, become very soft and dry. Other varieties will keep through May and still be crisp. Others are done by the end of January.
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As an aside, some of our apple trees are blossoming, which is so weird given that autumn is well and truly here. Why does that happen?
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Some varieties do that more than others. I’d cut off those blossoms. They are known as an entry source for fire blight, should that be a thing in your neighbourhood. It can also happen because of hormones. Not that you’ve sprayed any. It can also be a sign of juvenility, which is certainly the case.
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Hi wonderful! I can almost smell that pie baking!
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