Bio Cont. One of my primary tasks in the cider company is propagating and growing excellent cider apples. This includes scion-wood collecting, tree grafting, nursery establishment/planting/growing 1st year trees, planting 2-3 year-old trees, and orchard management of 3-5 year and 50 year-old trees.
If a mentee is interested in learning home organic gardening: The McMullen family owns a small property (only 0.62 acre) in downtown Abingdon. We grow organic produce (all 4 seasons) and have chickens for eggs and meat. The produce is for ourselves but we occasionally sell some at the farmers market and to friends.
Where do you sell? The cider company produces many bushels of apples (and purchases many more) to press into cider that is fermented and made into quality hard cider. Our ciders are sold throughout the region in bottles and in kegs. Many TC3 ciders are on tap at our tasting room in downtown Abingdon. We sell bottles at the Abingdon Farmers Market whenever it is open. Our cider is sold wholesale regionally to restaurants and various local merchants like Food City and Blue Hills Market.
What production methods do you use? In many cases organic but also more modern and conventional methods in the orchard (i.e.: commercial orchards use the modern method of high-density trellised orchards like we do).
What certifications does your farm hold? No certifications. At KRF the TC3 orchards/apple nursery we use organic methods as much as possible but do rely on conventional methods when required. The McMullen family gardens are completely organic and we use natural systems and cycles to create quality food. We also “put away” a lot of the food and grow a winter greenhouse garden.
What is your farming philosophy? One of the reasons we moved to Appalachia 25 years ago is the self-sufficiency of the rural culture. We’ve learned many of these skills and now create a lot of excellent food for our family and business. The cider company has achieved a lot in the past 5 years. We have grafted 1600 heirloom apple trees, have managed an old acre orchard and by the end of this winter will have 2 acres of high-density trellised orchards and more than 60 varieties of heirloom apples. My primary goal is to create and manage new acres of cider apple trees that will provide the cidery with all the bushels of quality apples needed. Beyond that our company has a mission to teach local folks how to propagate and grow heirloom apple trees. A burgeoning heirloom apple nursery business is beginning that will result in rare heirloom apple trees and scion wood for sale as well as educational workshops and farm tours for the general public.
What can interns expect to learn and experience? Skills to be learning in the orchards and the cider production facility at KRF are dormant apple tree pruning and care, scion-wood collecting and storage, tree grafting and planting, tree nursery basics, insect & disease ID, high density orchard establishment & management, traditional orchard management. If interested at the end of summer and into fall: apple collection, cider pressing, hard-cider making, bottling, pasteurizing and kegging. At the McMullen homestead (if mentee is interested): how to approach organic gardening from a biological/scientific angle, “intensive” cultivation on a small piece of land, “big-picture” ecosystem management, chicken care and production, rainwater collection systems for home or farm, growing your own garden plants from seed, seed-saving, companion planting, “putting away” food and more. Tasks include: Orchard propagation and management: grafting, planting, high-density orchard management, pruning, disease and insect ID, spraying (backpack sprayer and tractor-sprayer), mulching, weeding, watering and maybe even fencing; At the cider barn: pressing, bottling, kegging, cleaning and tasting (with valid 21+ ID); and at McMullen Homestead: growing from seed, planting, watering, mulching, “mining” humus, weeding, spraying, pruning, harvesting and sampling, of course! Could be a lot of physical field work- usually not too strenuous but repetitive. Probably kneeling and using hand-tools (shovels, trowels, pruners, loppers, etc…) often. Some power tools and machinery may be used. KRF also plans to have an intern who may be helping on orchard tasks as needed. Family members and/or cidery staff will usually be present to help in training and task completion.
Are there extra perks? Plenty of organic produce as it becomes available, maybe some eggs & meat, meals at our home on occasion and/or at the farm on long days. Apples as they come in and if the intern works into the Fall, some fresh-pressed cider and when daily work is complete: some cider sampling (age 21+). A discount on cider bottles or at the tap room can also given to interns.
At the McMullen homestead: if you’ve ever wanted your own biology instructor and organic gardening guru to ask questions to then this is the job for you! KRF also grows hops, heritage pigs, sheep and horses. If the intern has extra time and interest then these could also be part of the learning. Work in the cider barn is also an option though the focus at the farm will be apple tree propagation and orchard management. The more time an intern has available the more we’ll work with them to give them the knowledge and experiences they want. I can utilize an intern ASAP so if he/she wants to jump right into it and help this winter then I’m ready!