PWG Writers Archive

                                                                               .CA

The Considerable Apple: Not to be Confused with the Big Apple 

 Part A

The lift of the back hatch and the spurt of Portuguese Water dogs, three, was the lid off a shaken pop can that had been left in the sun. The local man, who was the companion and trusted Alpha of the dogs, added a directional, that tall drinking glass, to catch the exhilaration and boundless energy that sprayed out liberally over the designated gravel parking space.  Sweet was the shaggy caramel coloured dog who championed the sniff  test methodology of orientation, and headed in our direction. He gifted us with  a delicious greeting like a silver tray etched with floras and filled with canapes. Adoring eyes of amber and pink tongue caresses that translated into "Love ya, you bipedal wonders," we took a long sip.   I bent down low to give him a rub on his head and over his ears.  The brief BF moment was like the heavy rain on a searing hot day.



 A woman dressed in  careful  coordinates    of colour and style sailed by us. Her pencil gray  mud boots were rimmed in hot pink and her eyes were shuttered in dark glasses.    With warmth and confidence she beckoned us forward with the mention  of a hearty healthy  luncheon menu and local fare. The noon hour nemesis of growling stomachs must have echoed across the lot as  morning trail mix, after a 10 km hike,and dried snap peas only goes so far. We fell into step with her as as she seemed to be a woman in the know, a woman of some pragmatism,  presentation and poise as she guided us through the mud, across the rural setting and into the unique experience of Spirit Tree cider house.  Her husband was a distinguished man and I had noticed him standing tall and still- chin up, eyes registering the sky. I would offer him a penny for his thoughts, but the penny is defunct now and I knew his thoughts were probably priceless and possibly private, his own.

Potential of the outdoor  patio and view from the Indoor restaurant

The Dining area and their Ice Cider  innovation that is selling widely.

 A fence-less lot, an orchard of dwarf trees with 37 kinds of apples, and fields edged in pearl whites and slate to mouse grays of an emerging spring was a great spot for locals and out of townees to take note of the considerable diversity inherent in the apple.  A fourth generation farm family had an idea, a smart solution, that went   well beyond the long tradition of Mac, Delicious, Crispin, Mutsus and more.  They saw that the apple had potential beyond crisps,  pies and that first bite, the resounding crunch and flavour infusion, as individual to the apple type as a thumbprint on humans. The harvest , with a little innovation, imagination and hard work could be more green in a  a tough economy. The centuries old building insulated with straw and heated by an immense brick oven could avoid  dilapidation, broken boards, age old decay by   reinventing  the apple, reinventing and refurbishing  the barn. This farm on the southern side of the escarpment protected from the winds and seated in clay over loam would continue to produce apples  over condominiums and housing units. They had found  the considerable apple was larger than what they had thought as they took the time and made the effort  to explore.  Looks like this: A restaurant with local food and chef schooled in France, a store with specialty breads, local jams, maple syrup a community hub where people come to relax, engage, taste, test and appreciate the hospitality and a little adventure for the pallet. <Breath> :)   Here there is  Draught or draft cider, Apple Lager, Pear Cider,  Crab Apple Cider and Ice Cider  to name a few.  The expansion into new territories,  the  pioneer spirit for generating and burgeoning an industry  is  huge, brave and historically captured. Recognized as essentially  human  in say, Thanksgiving celebrations in  North American.  There are many others events throughout the world that do the same.

The Beginning

  The contrast is the  modified espalier of techniques used out in the grove and the cryogenic concentration for ice cider.  In the orchard of 7 foot trees with an 18-24 inches spread of limbs and  4- 5 feet apart,  the farming methodology and processing  keeps things trimmed, controlled for high yields, easy pick'ns and annual yields. The thaw and freeze repeat was learned from Quebec cider makers for working with chestnut crab apples to produce  ice cider. These are the small piece of  know how, shared learning, the work, the vision needed to make money grow on trees in the larger groves of agriculture based economics. Their current success is a landmark for many and a boon for their customers who now come from all over Ontario.

Orchard

Functioning as a furnace and oven for smart solutions.

They are working to build a market and organizational network for cider that replicates  the ages older fermented grape or VQA of the wine industry and sidles up   to,   adds dimension to the beer industry. This infant in the family of  the  alcoholic (5-6% )beverage, stands with  the older siblings and has energy and insight as they work with the local brewery to bottle the Draught ciders and look to the model of the VQA for ideas for establishing associations  to promote and render quality products. They currently have 13 members. They advocate for free market sales over LCBO. Yes, easy access for consumers but can they then put a portion of profits back into rehabilitation programs for alcoholism,  support initiatives against drunk driving and keep teens +drink + cars out of the picture. The tour guide, salesrep with his  multitude of other hats,  took this question in stride but no real answer came forward. I could see that he was thinking it though, defensively and it may come up later as an action in  his journey. When the moment is right he might  recall briefly that one small question, going forward, and he will act. I trust.

Original insulation in the building. Straw.

Taste Sensations

                                                                                 

 Between the locals, The Spirit Tree,  the dogs,  rural expanses and the smell of earth and baking bread,  we knew we had found the antique oak barrel stand with the beautiful floral topper kind of  experience. We had crossed the wood planked porch and slipped inside the most marvelous adventure and engaged in the learning experience that could be shared.  We saw how enterprising people find more from less with a little ingenuity, a lot of collaboration and good boots for when you walk through the mud.  

The dedicated friendly staff.

Youngest and oldest together at the family farm.  

                                             

 

Some people enjoying the hospitality of the place.

Training and employment opportunities are keys to success in the expansion. 

This is a work of nonfiction.  Part B will come in time. I will take you into the basement, the back barns to show you the process.Bring your boots. :)  I hope you enjoyed this piece.  Decide to take a journey by plane, train or auto with a way point in Terra Cotta ,  Ontario, Canada - Spirit Tree-,  to enjoy this slice of life.

By Donna Thompson The Glitch Factory ,  under the Manufacturing tab soon to evolve into "Writation (N) The person, place, ideas and things captured in writing and digital images. " 

All rights reserved copyright 2014 Donna Thompson.