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Take one and a half tons of apples and….

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Take one and a half tons of apples and…

  1. Eat them
  2. Make apple sauce to eat with roast pork or make apple jelly – to go with roast lamb
  3. Make baked apples stuffed with brown sugar and sultanas; make apple Betty; make apple crumble/Charlotte/upside down cake – and get custard or cream to go with all of them
  4. Consider mildly horrific Germanic folk tales with stepmothers
  5. Peel them very carefully whilst looking backwards in a mirror on Halloween to see who you will marry (apparently)
  6. Stew them and freeze in packs for the winter to go on cereal or to make many of the above
  7. Experiment with genetics by planting all of the seeds and seeing what comes up
  8. Make apple juice or distil apple eau de vie in a shed in the woods – involves stills and the law and a big truck with St Piran’s flag on the roof
  9. Feed them to the pigs

In the UK we are only 14% self-sufficient in ‘top fruit’ (fruit that grows on trees). That is absolutely MAD. We are wading in apples. In the holiday cottages there are orchards with a succession planting of apples – you can eat apples from August through to the end of October. And some are ‘keepers’ to put in a dark room and eat in February.


Some old Cornish red varieties look like the apple in Snow White and are so tart that one bite takes all of the moisture from your mouth; there are early eating apples that look like yellow pears and are crunchy sweet and delicious; and there are small late fruiting apples that are so heavy on the branches that the boughs break.


It is a truth universally acknowledged that people would rather go to the supermarket and buy a super sweet apple bred to be the right shape for a lunch box and shipped in from the continent, or a bright green Granny Smith from the other side of the world, than pick up a Russet or even a Cox’s Orange Pippin. And that is their loss, as well as a big problem for the self-sufficiency bods …


But our Trelowarren apples, our tons and tons of apples, have always been a bit of a guilty conscience. Enter Kernow Asset Managers – the new tenants in the Estate Office – and it transpires that they have a passion to make cider. To name the trees and tag them, to test for acidity, to pick and pack them separately. And Jonathan Harrison with David Bray, both of whom work on Trelowarren, are happy to help, and Tim and Louise in the restaurant are happy too. Turns out, cider making has quite a high thinking to happiness ratio, particularly at the expectation stage.


So, next Sunday is the Great Pressing Day (600+ litres), and this winter will be the Great Winter of Fermenting and next March will be the Great Tasting Day. And we’re looking forward to every part of it.

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