Picky, Picky!

Apple harvest is in full swing! Our days are filled with keeping our workers supplied with apples to pick, and apple bins to put them in. Then our evenings are spent putting the bins into cold storage, or getting them ready to truck away to wholesale customers. It’s a busy time of year!

Every apple harvested on our farm is picked by hand. There are no machines as of yet to take over that task. It’s hard work. A good apple picker can harvest 150 bushels of fruit in a day! And at 42 pounds per bushel, well, you do the math. As we go through the fall, we work our way through the many varieties that we grow. Each ripens at it’s own time, beginning with Lodi in late July, and ending with Granny Smith around November 1st. In between over twenty other varieties are harvested when ready. Some are picked just one time, harvesting all of the fruit at once. Others, like Honeycrisp, are picked over several times, taking just the ripest, most highly colored fruit each time.

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Another Honeycrisp novelty is the fact that when picking, we clip short the stem on every apple. It is a time consuming task, but worth the extra time and money. Honeycrisp have a very tender skin, and often, a long pokey stem that will damage the apple next to it when placed in a bin. Damaged apples lose a lot of value in the marketplace, so we do whatever we can to prevent that. Our workers carry a small stem clipper strapped to their index finger. Once picked, the stem is quickly snipped off and the apple placed into the picking bag that each worker carries. Over the course of a day the process is repeated thousands of times! The bag is slung over the shoulders and holds about 30 pounds of fruit when full. These people are professionals!

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Our apples go to many different places in the fall. Many are sold right from our market to customers who visit us. Some are used in our bakery for pies, breads, and dumplings. Much of the crop goes to packing facilities that package and sell the fruit for us to grocery chains. Some of the apples go to Nestle (Gerber) to be processed into baby food. Others go for fresh slices or cubes sold to the fast food industry for salads or packaged fresh apple slices. Still others are sliced and frozen for pie companies. Each apple has a purpose and a place to go!

So this is “crunch time” (pun intended). We begin the day before sunrise, and often end after sunset. We pray for good weather, fret when rain stops our harvest, and then remember that all of this is in the hands of One who knows exactly what we really need. And that is the best place there is for our harvest to be!

Have a fruitful week!

Tom Moelker     tompic

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Bakers gonna bake….

Our blog this week is written by my daughter, Tressa Moelker. Hope you enjoy it!  Tom.

I am always really excited when fruit season comes around because that means I get to start baking again! Baking started as my hobby and a way for me to relax. Now I get to do it every day as my job and I love it. Making the donuts and other goodies is fun, but I also love to see the smile on customer’s faces when they taste something I have made. It makes all of the long hours I spend in the bakery worthwhile.

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pc: Mindy Beck

This spring I graduated from college and I immediately started to experiment with new baked goods. Pies and breads were my focus. And my family had to taste it all. What a hard job :).

Finally, when I had narrowed it down to a few recipes, I invited a bunch of family and friends over to do a taste testing. It was a really fun time and it was a good way to get honest feedback about the pies. Now I have selected the best recipes and I am ready to start making them for you to try! This Saturday we are going to be having a bakery open house. We will be serving samples of the pie. They will also be available to buy frozen, so all you have to do is take them home and pop them into the oven. The added bonus is that you get to fill your home with the aroma of fresh baked pie!

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During all of this experimenting we also took time to expand our bakery. We needed more space to make the pies as well as our new Dutch Apple Bread. We are glad to be finished with the construction and are loving the new space. Make sure you come in this Saturday to check it all out and to get your taste of the pie!

As always, have a fruitful week!
Tressa Moelker