An orchard in February doesn’t look like much, but there are promises of spring appearing – snowdrops, catkins, and swelling buds on the trees. High time to prune those apple and pear trees!
Our first task was to prune the older tree, which we’ve been gradually reshaping to a proper ‘tree’ shape (it had grown very siiiiiiideways due to the light from the south being blocked). We went at it somewhat cautiously, pruning a bit at the ends, and removing branches that crossed each other, or went too much straight up.
The variety is unknown but it produces nice eating apples.
The Hambledon Deux Ans got a bit of a trim, as did the Wyken Pippin. This latter is such a sturdy tree now, and has kind of gone sideways, so Al removed the protective frame around it. We’ve kind of decided to keep livestock out of the orchard now, as it’s clear that the fruit will always be low enough to be munched even by sheep. And the frame was very rickety. But it may be reused later.
Candlemas has been and gone, marking the beginning of the end of winter, and the first signs of spring as the days lengthen. Indeed the name of the coming Christian period of fasting, Lent, derives from the Old English ‘lencten’ meaning ‘lengthen’.1 Although rats ate most of the good eating apples in the apple store – and this would be a disaster in a farming community, and we’ll have to rat-proof the store for next year – the Bramley apples proved less tempting and although there were some depredations, most were left for our use. Their keeping properties were mixed, with some surviving well and others decaying. By January they were mostly showing their age with brown fibres appearing in the flesh. On the 29th January 2023 we brought the remaining apples in to the kitchen.
Over the last week I’ve worked through them, and about one in three has eatable flesh now. If I’d been more organised I could have stewed and bottled or frozen vast amounts of good apple, but I just didn’t have the time and energy. I started eating the Bramley apples in August of 2022, as they were sharp but OK cooked, and they made excellent jelly then as they contain more pectin while unripe. So the tree has kept me in apples for about six months.
The trees now need pruning, and I have of course no idea what kind of harvest we will get this year, but I hope for a few more of the new apples, and that I’ll manage to look after the fruits better.