e Your M of North Carolina Apples
eri Castle*
Since shortly after European colonists
began settling down in present-day
North Carolina in the 1600s and
1700s, apples have grown in the Old
North State. Apples are not native to
the area, but they grew well from the
seeds and saplings that the settlers brought
with them. Although people planted apple
trees all over the state, they grew best in the
Mountains and foothills. The cool tempera¬
tures and fertile soil there provided perfect
growing conditions. Even now, most North
Carolina apples grow in the western part of
the state, especially in Henderson, Wilkes,
Alexander, Cleveland, Lincoln, and Haywood
counties.
Early North Carolinians grew apples for
their families to use, not to sell. They ate some
apples and fed some to their animals. They
pressed most of the crop for the juice needed
to make cider and vinegar. Both were very
important. Cider kept well for a long time,
though there was no refrigeration. It was safe
to drink when people could not find clean
OS
“Mr. T.G. Jones, of Culler,
Stokes County . . .
brought to this market 25
bushels of MAGNUM
BONUM apples for which
he received $25.72. He
tells us 12 years ago he
grafted the trees with this
variety, with his own hands,
and is now reaping the
rewards of his labors."
Tbe Union Republican
November 2, 1882
“A MAMMOTH APPLE was
handed in during our
absence from the office, by
Thomas M. Hunter Esq. of
Bethania, for which we ten¬
der him our thanks. The
weight, 1 and V* pounds,
conveys to the mind of the
reader an idea of its size.
There is material enough in
it for several pies of very
respectable size, and
enough juice if converted
into the 'oh be joyful’ to
knock any one, save a con¬
firmed tippler off his pins."
Tbe Union Republican
September 28, 1882
OS
Margaret Morley took this photo of an apple-paring bee in the
Mountains, ca. 1400-191 a. In earlier days, neighbors often joined
together to share such work — and social time Image courtesy of the
North Carolina Museum of History.
water. Settlers used vinegar to help preserve
the food they needed to survive the winter.
Over time, farmers began growing enough
apples to have plenty to sell. Wealthy
landowners had large orchards with thou¬
sands of trees. Even small farmers usually
had between 50 and 250 trees. As the apple
farms continued to grow, so did their produc¬
tion and distribution. At first, growers took
apples only to nearby towns, by horse and
wagon. After railroads developed in the late
1800s, growers could ship more apples by
train over longer distances. By the time refrig¬
erated trucks and railcars came along, grow¬
ers could send their apples almost anywhere.
North Carolina became an important
source for apples for all of the United States.
The state regularly ranks among the top ten
apple producers in the country. In recent
years, the number of small family-owned
orchards has decreased, but around three
hundred larger commercial orchards remain
in operation. These orchards cover nearly
fourteen thousand acres and produce around
eight million bushels of apples a year. At least
60 percent of those apples are sold to facto¬
ries, which turn them into juice and apple¬
sauce. Most of the other apples are sold fresh
to large grocery stores. Only a few thousand
22
mill, Spring 201)7
"Sheri Castle is a professional culinary instructor anil writer who grew up in Roone ami
now lives in Chapel Hill. She is a member of the Southern I'ooilways Alliance.