Anyone who has walked into the kitchen since August has probably noticed the crates and crates of apples stacked anywhere we can find room: under prep tables, along walls, on carts and racks. Anyone who has walked into the kitchen has probably touched one, too — whether it’s our meals team unloading them from a truck, staff juicing them for warm apple cider, volunteers blending them into applesauce or touring visitors indulging in a snack.
In fact, since the beginning of apple season, apples have been diluted into vinegar, chopped into salads, baked into muffins and pies, and served whole alongside a hearty lunch. The 5,000 pounds of apples we have stewarded this year are thanks to our dear friends Joe and Penny Hodgson, who tend a vibrant orchard and donate a large majority of their yield to our kitchens.
The Hodgsons’ orchard has about 575 trees of many different varieties, from classics like Fujis and Galas to lesser-known varieties like Jonagolds and Arkansas Blacks, that produce fruit from August to October each year. Tucked in the hills of McMinnville, the orchard is a haven that feeds plants, animals and people alike.
One of our favorite things about being connected with the Hodgsons is how they use their land to cultivate community. Picking 3,000 apples in a weekend is no small task, but when a group comes out to help, this laborious work transforms into time to build connections, share stories, and participate in a timeless fall tradition. This year, our team got to make two different visits to the orchard to join in the fun!
As the fall winds down and our team prepares for a season of rest, we cherish these memories from sunny days at the orchard with the Hodgsons. We’re already looking forward to next apple season!