“In the eastern United States, very little con-trolled atmosphere stor-age is used, so they’ll be fresher,” he says. Calhoun started growing apples about 30 years ago, after retiring from the Army and building a house near Pittsboro. When an elderly neighbor began recalling child-hood memories of old apple varieties grown in the area, Calhoun set off to find them. He and his wife traveled the South, gathering clippings from apple trees as far north as West Virginia and as far south as Georgia. At one point, Calhoun had hundreds of dif-ferent apple varieties growing in his home orchard. These days he still has about 100 or so apple trees and a tireless appetite for the fruit. “I fry them for breakfast and I stew them for supper and I make apple crisps and apple pies and I make apple but-ter and can it. I just made a blueberry apple jelly a few days ago,” Calhoun says. 90 WBM october 2014 Apple and zucchini slaw is a great side dish. Prepared by Samantha Smith of Sugar Island. See recipe on page 95.
October 2014
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