We live in an orchard and have apples all around us. An apple is probably one of the most versatile produce in an garden. You can use it for everything. As you probably have notices I write a lot about apples, and will continue to do that.
We have a small orchard, which is very beautiful in the spring and great fun during the summer. At least if you can eat apples. I can’t because I am allergic. If I eat a raw apple, my throat starts to swallow and I can’t breath after a while.
I have a Mother of Vinegar! I’ve had it for over ten years now and it continuous to produce vinegar. I must admit though that it started out as a mistake. A Mother of vinegar is a bacterial entity developed from fermenting cellulose. It turns alcohol and oxygen into acetic acid, i.e. it produces vinegar.
Let's wrap up the apple postings. We have two types of apples left. Juice- and wax apples.
In our orchard we have both red and green juice apples. When you microwave them they behave similar to compote-apples, though you feel the difference when you eat them. They are so moist so they drip when you cut into them.
Let's continue to talk about apples. In our garden these apples are the next batch to mature and I simply call them Apple-pie apples, since that's what they do best. You can probably find them in different colors; but our varieties are yellow-red and slightly larger than our other apples, more oval than round in their shape.
We are lucky enough to have a small orchard, a total of 28 apple trees and three pear trees. The oldest trees was planted 130 years ago and they still give us fruit, so I feel blessed. The first apples mature in early august and then it continues until early November, depending on the weather. During a normal apple season we have 7 tons of apple, that’s around 14000 lb apple, so it’s a lot of apples.