On a sunny day in early October, a group of 13 Supported Interns from Plumpton College came along to Ringmer Community Orchard, where Peter May, Stephan Gehrels (from Brighton Permaculture Trust) and facilitator Mark Gilbert greeted them and put on a day of learning about apples; picking them, grading them and weighing them. The group worked very hard and managed to pick lots of apples, mostly Red Falstaff with some (green) Edward VII. They also tasted some juice from the Fruit Factory at Stanmer Park.
Here are some photos (taken by Mark Gilbert):
One week later, the same group went to the Fruit Factory at Stanmer Park where Stephan of Brighton Permaculture Trust showed them how to wash the apples, cut out the rotten bits, then crush them in the macerator, put the pulp in the hydropress, and press the pulp into gallons of lovely raw juice.
The group then tasted it, poured some into glass bottles and some into plastic containers. The glass bottles went on to be pasteurised, the group could take the raw juice containers away, one each, to drink (within three days).
A passer-by came over to buy some raw juice for her grandson, which was fun.
Here are some photos of the day (taken by Emma Chaplin):
In the afternoon, after a lunch break, Bryn from Brighton Permaculture Trust (BPT) joined the group to give a tour of the orchards at Stanmer. He talked about how orchards were planted in order to produce food and drink, for people to enjoy and learn in, to support wildlife, and to provide blossom for bees to produce honey. He showed us the bee hives.
He explained that BPT help schools and communities to plant orchards. Each orchard will feed three or four generations of people because apple trees can last to be over 100 years old. Trees get less productive as they get old. Pruning helps refresh growth. Sometimes older branches fall off and leave holes. These are good for insects and birds. Blue tits and great tits love them, and they also eat green caterpillars.
The orchard we first looked at holds the national collection of Sussex apple trees, and each had a beautiful ceramic name label, made by Anne-Marie Bur.
We looked at the moss and lichen - Bryn said that there are 60 species at Stanmer - and told us that lichen is an algae and a fungi living together.
Members of the group asked lots of questions as we walked around. Bryn asked us to think about why trees produce fruit in the first place - and what we concluded, was that it means the tree spreads its seeds - after the apples are eaten. These happened by means of horses, pigs and bears in Kazakhstan, where apple trees originated.
We looked at some Golden pippin apples. It's thought the Romans might have eaten apples similar to these. The Romans were skilled at grafting, and we know they cultivated orchards. Surviving Roman mosaics certainly depict apples.
Bryn showed us the Sussex collection, which has a row of trees planted at an angle so that they stay small - also, Bryn explained - branches trained to grow sideways produce more fruit.
We looked at the Knobby russet - which tastes nice but has rough skin, like a toad.
Bryn showed us a large lump at root of tree which he told us had come from the grafting process.
We discussed why there are so many types of apples, and we thought it was because they all taste different, their ripening times vary, and each has adapted to grow in a particular place.
We talked about the Great Storm of 1987 and the fact that it led to a lot of damaged and destroyed trees in Stanmer.
After this really interesting walk and talk, the group headed back to the Fruit Factory, where Stephan had finished pasteurising the juice. The bottles were warm but ready for the group to take back to their base at the Linklater, where they can design their own labels. These they will show Huw at the Elephant and Castle pub, the last part of the apple juice project between Flourish and Plumpton. Then their juice bottles can be sold towards a charity of the students' choice. Here is a link to the work done by last year's students.
Thanks to Stephan, Bryn, Peter and Mark for all their hard work - and thanks to the interns for all of theirs too.
Emma Chaplin, Flourish Project Manager