Why our apples are different?
3 reasons:
1- We let our apples ripen in the tree!
Since we sell all our apples at the farm and to selected local fruit stands, we can wait to pick them right at the last minute.
You see, in real life, apples need to survive the trip to distributors and finally to the grocer. This is accomplished by picking earlier and storing them in a ’controlled atmosphere’ refrigeration system to interrupt the ripening process. When they are ready to be shipped to their final destination, gas is pumped in to allow the ripening process to resume so the apple will sell.
It’s not the same thing!
The last weeks in the tree are critical for taste. That’s when the natural transformation of starches into sugar is most effective.
Ripened in the tree means… Better taste!
2- How we pick ‘em!
Each apple is picked by hand, deposited into pails, and gently placed in bins. We actually use carpeting to lower the incidence of bruising in this phase. Classification is also done by hand. No mechanization!
This way, a greater proportion of our apples are of superior quality.
Without going into details, I’m sure you can imagine how mechanization affects bruising…
3- Our classification
Most apple growers classify their apple in 2 classes: For human consumption and for juice. Keep in mind that juice transformers pay about 5 times less than the price a grower sells to distributors. So he’s motivated to send less to the juicers.
On the other hand, we have 5 classes;
1- Our #1, no bruises, no spots. Beautiful and crispy.
2-For baking, slight imperfections, a few small bruises.
3- For kids, a smaller apple
4- For our juice, We make good juice.
5- Lastly, for local deer. Deer hunting is quite popular around our neck of the woods.
The first 3 classes you will find at your grocer, all at the same price…
We invite you to compare our apples to the ones found at your grocer… For it’s taste and it’s appearance!
