What we want is to start with a clean slate for an application of beneficial microbes and to nurture this population for as long as possible. Using the aforementioned chemicals as an example, when we come in and sanitize the fungal and bacterial populations with a tree spray, we don’t leave it that way and then try to maintain a sterile environment with regular subsequent sprays. And as we transition to this new way of growing, we do spray the occasional broad spectrum knockdown like copper or PerCarb, though not anywhere near as often as we did in the past, and for different purpose. We also regularly apply beneficial microbes, along with fatty oils for them to feed on, to promote canopy colonization by species that work symbiotically with the tree, again to the end of excellent nutritive uptake, while also taking up space that might otherwise be “infected” by “bad” bacterial species that cause disease. To that end, we nurture the root zone environment with inputs like hay and wood chips to promote a healthy fungal ecosystem that gives tree roots access to all manner of good nutrition. Instead, we focus on cultivating trees, and indeed, an orchard environment, of such optimal overall health that it is not as sensitive to a disease or pest outbreak, not unlike a person who eats healthy, doesn’t try to sterilize everything in sight, but maintains good hygiene, and thus is much less likely to be laid up by the latest bug going around. To large extent, we have stopped thinking like conventional and conventional organic growers, who are mostly concerned with preempting pest and disease pressure with preventative chemical sprays, as well as responding with curative formulations once pest and disease pressure is in evidence. Low efficacy coupled with premium price tags just doesn’t cut it on our farm, and after losing apple crop after apple crop in spite of our diligent lockstep organic program, we decided we needed to find a better way to grow. Over the years we have found the most widely available commercial formulations of organic chemicals tend to have one thing in common: it’s not so much that they work well against pests and disease and truly promote good crop health more so, it’s that they do no harm. Finally, cider syrup can be used in baking, much like maple syrup.Īpple cider syrup is a staple that never should have left the American kitchen. Add a shot of brandy or rum to your cup, or add cider syrup to any number of cocktails and mixed drinks. Beverage-wise, you can make an instant cup of hot cider by adding about 4 Tbsp (or to taste) cider syrup to a cup of hot water. Try drizzling it over ice cream or yogurt, spoon it on top of oatmeal, add it to popcorn. It even pairs well with salads in the form of a vinaigrette. Perhaps the most unexpected use, however, is to make a braise or sauce for savory items like pork roast or sweet potato gratin/casserole. The most obvious, and hard-to-beat, application is to pour cider syrup over pancakes, biscuits, and other breakfast pastries. It is actually easier and infinitely quicker to list the things that cider syrup wouldn’t be good on (Fish? Well, some fish. At this point, the sugars have concentrated to form a thickened syrup that is wonderfully fragrant and tangy in apple flavor, and is ready for. Starting with 100% farm-pressed apple juice (cider), we boil enormous pans over a wood fire for hours until it is reduced to about 1/10 of the original volume.
A very generous, close-knit community, our new friends taught us the sorghum syrup-making process and helped us adapt it to cider syrup. When we became interested in re-introducing cider syrup, we sought out the local Southern experts: sorghum syrup producers. However, with the advent of granulated sugar (and probably also due to the widespread razing of American apple orchards during Prohibition), cider syrup all but disappeared from the pantry. …an American staple in past centuries, a stable, homegrown sweetener that had endless uses.
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