Today in the orchard
I traveled to southern Maine to harvest one of my favorite apples directly from the original “source” tree. The apple was introduced to me a dozen years ago by orthopedic surgeon Steve Barr. (Steve is actually a farmer who does knees and hips as a sideline. His advice to me—and presumably to you too—is “keep moving.”)
Steve and his family produced organic cider for several years but were told to cease and desist when the authorities discovered that the cider was entirely unprocessed and un-irradiated. Subsequently, as a school science project his daughter did a comparison of their cider with the store-bought, irradiated brand. The result? Their cider was still looking good after weeks in the petri-dish. Meanwhile, the store-bought, irradiated cider had developed mold. Which would you want to drink?
Year ago Steve told me about the most bitter apple he had ever tasted. Of course I was curious. (More accurately, excited.) Less than an hour later I ate my first apple and dubbed it “Shavel Sharp.” It’s either a seedling or rogue rootstock. The flavor is nasty and bitter. Just my kind of apple. We’ve grafted multiple trees in our orchard, and they are all now fruiting. But when the original tree bears fruit, I still love to make the pilgrimage to Cumberland County to collect the fruit. Shavel Sharp!