Apples

Cerry Sherrill, 80, stirs the applesauce to keep it from burning at the Slate Run Living Historical Farm at their Apples event on Sept. 27. Sherrill has volunteered on the farm for 30 years.
Photo by Theresa Garee
Volunteer Dave Pritcherd places less than perfect apples into the cider mill to crush the apples and create juice that can then be made into cider. In the 1800s most cider was fermented for safety and the whole family would drink it. Cider can also be used to make apple butter.
Photo by Theresa Garee

By Theresa Garee

The Slate Run Historical Living Farm invited all to taste heirloom apples at their Apples Program on Sept. 27.

The farm’s apples orchard suffered during the summer drought, so apples were served from Ochs Fruit Farm.

Visitors could sample apples with apple butter and apple cider. Many enjoyed watching volunteers stir the applesauce and press apples for cider.

Apples that are less than perfect are prime for cider making. Once they are pressed the leftovers are then fed to the hogs on the farm.

Volunteers and staff dress in historical attire and tend the farm daily. They enjoy the spoils of their work at dinner together. Some volunteers have been at the farm for thirty years or more.

The farm is always open to new volunteers joining in the chores and re-enactment of the 1800s at different events. Events at the farm are always free.

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