Readers who drive by Lavoie’s Farm or Brookdale Fruit Farm in Hollis would be forgiven if they thought that the apple orchards were being converted to the production of wine. There is some growing of wine grapes in Hollis, but most of those trellises that look like grape vines are dwarf apple trees.

In fact, Hollis has developed a bit of a reputation as a center for this innovative apple-growing technology. So much so that, when the International Fruit Tree Association held its annual conference in Boston in February, Hollis was one of the prime places for its delegates to visit.

The IFTA is a leading international organization promoting intensive orchard systems, and its focus is on dwarf trees. And, when 300-plus IFTA delegates, representing 12 countries from around the world, poured off buses and onto the snowy, February ground in Hollis, they looked out over the rows and rows of dwarf apple trees that had been planted over the past five decades at Brookdale Fruit Farm.

A great thing about dwarf trees is that, although the size of the tree is smaller and takes up less space than a regular tree, the fruit size stays the same. This means that there can be more apple trees that produce the same amount of fruit, in a smaller space, and in a shorter amount of time. And the trees are often “trellised” much like grape vines, so that the apples grow in one plane, making them more accessible to sunlight while easier to maintain and pick. Also, the dwarf and semi-dwarf trees can be “drip-irrigated” so that less water is required. The overall result is increased crop yields (almost twice as many apples per acre), higher quality and better color, yet lower labor and less use of water and pesticides.

When Brookdale Fruit Farm had just regular apple trees, it produced about 80,000 bushels of apples annually from 260 acres. After the installation of dwarf apple trees, that has turned into today’s 100,000 bushels of apples from only 180 acres of apple trees.

The Brookdale Fruit Farm has been in Hollis since 1847, when it was founded by Edwin Hardy. However, Brookdale’s apple crop was not a part of the farm until 63 years later, in 1960, when Harold Hardy planted a few rows of apple trees. Since then, four generations of Hardys have been working on and expanding the farm to what we see today.

When the International Fruit Tree Association was founded, Elwin Hardy of Brookdale Farms was among its first members. His son Chip Hardy received an award in his father’s honor (the elder Hardy passed away Jan. 22 at the age of 92), along with family members Trevor, Tyler, Rick and Leigh Hardy.

Those readers who have developed a hankering for apples after reading this article may want to try the recipe for Apple and Red Cabbage Slaw which follows. Or, for something more “spring like,” consider the recipe for Dilled Peas and Curry which also follows.

Apple and Red
Cabbage Slaw

Servings 10-12

Juice of 1 orange

Juice of ½ lemon

2 medium red apples, cored
and cut into 1?8 inch thin
slices or shredded

4 cups red cabbage, shaved

½ cup mayonnaise

½ cup low-fat sour cream or
plain Greek yogurt

¼ cup applesauce (optional)

2 tsp horseradish

2 tsp Dijon mustard

2 Tbsp parsley, chopped

Kosher salt and pepper to
taste

Pour fruit juices over apples in a large bowl. Add cabbage and combine.

Mix mayonnaise, sour cream, applesauce, horseradish, and mustard in a small bowl.

Pour dressing over apples and cabbage and mix carefully. Season with salt and pepper to taste. Sprinkle top with parsley.

Dilled Peas
with Curry

Serves 6

1 package frozen petite peas,
thawed

¼ cup fresh dill, chopped

1 Tbsp fresh chives, chopped

1 tsp Madras curry powder
or 1 tsp mild curry paste
(Patak’s is a favorite)

½ cup sour cream

2 tsp fresh lemon juice

Salt and pepper

Mix dill, sour cream, chives, curry and lemon juice in a small bowl.

Combine the peas and the dressing in a serving bowl. Season with salt and pepper to taste.

Refrigerate for at least one hour. Season with salt and pepper before serving.

Serving suggestions: Serve over Jasmine or Basmati rice. To serve hot, boil the peas for 3 minutes, drain and toss with remaining ingredients.

This article was written by Julie Christie and Dan Harmon of the Hollis Agricultural Commission. The recipes were provided by Liz Barbour of the Creative Feast. To learn more about the Commission, which promotes local agriculture, go to www.hollisag.org. To learn more about the Creative Feast, and to see more recipes, go to www.thecreativefeast.com.