While we continue to look for the right person to join our organic farming alliance and lease the orchard from us, we’ve committed to keep the orchard going strongly as usual. We’re suddenly in the thick of spring, and it’s as fun and exciting as ever!
We spend most of our time being serious business people, but to be honest at the moment we’re feeling like little kids, wanting to jump up and down and wave our hands around and shout ‘Over here, come on, come and join us, this is fuuuun!’ (but we don’t want to look un-cool).
We’re a little surprised that there’s been so much caution about taking on our orchard, but I guess until you’ve experienced the actual process of watching trees that you’ve nurtured produce money for you, it’s kind of easy to be nervous about the challenge of taking on something big and new, rather than excited about the joys of being involved in such an incredible process. Of course there are risks, and many low points when things go wrong and you feel responsible, but every year we feel like its an absolute privilege to caretake the trees as they do their thing.
Spring is such an active and changing time of year, the trees literally look different from day to day, almost hour to hour. We’re feeling very aware that whoever will be taking over the orchard from us is missing this beautiful and interesting time in the orchard-this is like the ‘engine room’ of the whole season, when we’re on high alert monitoring the weather and the trees so we can be as responsive as possible with our organic fungicides. Getting them on at the right times is crucial, especially in wet weather like we’ve had the last couple of weeks, and can make a huge difference to the outcome of the season. It’s a time when we could be teaching our new orchardist(s) a lot!
The Anzac peaches are out in beautiful flower, and lots of the other peach and nectarine varieties are rapidly approaching budswell.
The first of the blood plums are about to flower (the first few flowers are just appearing), some almond varieties are in full flower, and the first variety of apricots burst into flower yesterday, virtually as we were watching them out the kitchen window. Every couple of hours a bit more of the deep crimson of the swollen buds burst into patches of pink along the row as the flowers opened. I know, it’s just nature and it happens every year, but we never get sick of watching it, it’s such a miracle to see little dry-looking buds turn into flowers, and then into fruit. This job never gets old!
Meanwhile other parts of the orchard are still in deep winter! We’ve only just finished planting trees (a winter job), we’ve just finished cutting last year’s grafts back to the bud (a winter job), and we’re still finishing the winter pruning, which we try to do while the trees are still dormant because it’s the the best way to get a nice strong growth response from the trees.
So we’re straddling two seasons, having fun, and waking up excitedly each morning to see what looks different!
Viva la spring!