Apple Cider

Another perfect fall weekend!  It rained in the early morning hours but dried out nicely for a morning of cider pressing and apple picking at Bishop's Orchard in Garfield, WA.  The Palouse used to have many orchards, as the climate is particularly well-suited to them, but wheat has long since taken over as the primary crop.  Few orchards are left in this area.  Bishop's is a moderately-sized orchard with five cider presses (available on weekends only) and lots of U-pick apples.  


According to Michael Pollen, in his book "The Botany of Desire," ancient varieties of apples make for poor eating.  However, prior to the 20th century, the primary use of apples was not for eating but for making hard cider.  In fact, the term "cider" used to refer exclusively to hard cider.  Hard cider has a low alcohol content, but was a useful (and tasty) way of making a drink that was safe to drink in the era before pasteurization and refrigeration.  


The cider I am drinking right now has no alcohol, but is still infinitely better than its watered-down cousin, apple juice.  I personally can't stand apple juice, but I can look forward to the shorter days of fall if only because of the promise of warm cider with cinnamon!

Washing the apples before pressing.

Liquid gold!

Half our jugs are filled!

Apples ready for transport!

Happy bees make happy apples (I bought some honey too!)