After a long, cold, snowy winter, we are finally looking at brown grass instead of white snow in the orchard. We had a lot of drifted snow, so were worried about vole damage. Voles can use the snow to move around, accessing things like apple trees to eat without being exposed to cold and predators. The young trees we have wire cages on fared well, with two trees suffering damage. However, we did have a number of mature trees that lost bark to voles, both lower scaffolds of branches and some damage on trunks. Given the number of trees that were engulfed in snow up to five feet deep, the losses were light. We were able to finish pruning while the snow melted, despite a late start thanks to all that snow and bitterly cold temperatures. Now we await dry ground so we can get the pruned wood out of the orchard. Snow melt has been pretty gentle and gradual, so the ground is drying faster than it often does this time of year.
Another task we accomplished to be ready for spring was grafting new trees. We have 200 dwarfing rootstock we attached to tree varieties we want to add to the orchard, as we experiment with growing small trellised trees in our organic, low-input system. If successful, these trees will fruit in a small fraction of the time we have waited for the larger rootstock varieties to mature. It’s an amazing experience to take wood from two trees, bind them together, and watch them grow into a new tree. We received a Grinspoon award that will help us set up this new planting.
Our most recent spring task was bottling hard cider. Our hopped hard cider had taken on the hoppy essence it needed from the dry hops we steeped in it, so we bottled that variety. It was a pleasure to bottle in our new cidery, with plenty of space to work efficiently, knowing we won’t have to carry all those heavy cases of cider out of the basement. What a difference a year makes. We will bottle the Farmhouse cider soon, but the other varieties will continue to age for a while longer before bottling.
We are pleased with how the ciders are turning out this year. The base cider is more assertively flavored this year, which balances the hops in that variety, and the wood tones of the barrel-aged Farmhouse well. We will also have Cyser and Ice cider in small quantities, and we are experimenting with a New England style cider. This is cider augmented with brown sugar and raisins, and was the cider making tradition that survived Prohibition around here. We model it after hard cider we served at our wedding over 20 years ago, which was made by a local apple grower.