Abbotsford is Apple Happy!
Fall means apples, and trust us, there are lots to u-pick and harvest.
Archeologists have evidence that humans have been enjoying apples since 6500 B.C! While our farms hasn’t been around for that long, some have been growing apples for decades and even make fresh tree-to-bottle apple cider.
How to choose the right apple?
Did you know that there are more than 1,000 varieties of apples grown in North America and dozens grown in Southern British Columbia?
From eating to baking, it pays to plan ahead. If your apple is too sweet, your pie could be soggy, and if it’s too tart and firm, you might scare your kids off of apples for months!
Here’s a quick list:
Let’s Squeeze those Apples into Cider
TavesFamily Farms Applebarn got started with nothing more than a backyard press, barrels of their signature apple—the Jonagold– and a curiousity for what pressed apples would taste like. Fortunately, technological improvements mean they don’t use a hand-cranked machine anymore. Gets hard on the hands after a while. Today, the Taves make fresh cold-pressed cider and pasteurized cider at their estate cider mill. You can even head to the farm and watch the cider being made before your very eyes.
WillowviewFarms is located just down the street and is also an apple haven with varieties like Elstar and Gingergold and pasteurized cider.
What is the difference between apple juice and apple cider?
Apple cider is apple juice that is unfiltered. It’s like orange juice with pulp and is, literally, just squeezed apples. With no added sugar or preservatives, it’s 100% natural. Pasteurized cider has a 2-year shelf life; whereas, cold-pressed cider can be refrigerated for up to a week and a half and even frozen. Regardless of which cider you prefer, it’s fall in a glass. Better yet, add mulling spices and warm it up. We promise, your
Thanks to Summer Dhillon of Slap Communications for this blog!
Whether you are cooking for your family or for guests, Lepp Farm Market is a great place to start your shopping. The Fraser Valley meats come from animals raised without antibiotics or added growth hormones. The dry-aged beef, free-run poultry … Continue reading