One day in the fall when I was growing up as a child, my mom announced an “adventure.” Adventures were the BEST. She’d whisk us off to somewhere secret, the destination unknown to us until our actual arrival. The suspense and anticipation were as much a part of the outing as the outing itself.
This particular day, we went to an apple orchard about an hour away from our house in Virginia, where you could pick your own apples and sample freshly-made apple sauce, apple butter and apple cider. The day was crisp and cool. The orchard was saturated with the hues of autumn. The air smelled like cinnamon and earthy tartness.
Picking our own apples was exhilarating. They tasted so much better, since we’d worked for them ourselves.
I get that same taste now whenever I eat an organic apple, knowing that someone else’s labor has benefitted my health.
Organic apples are grown with no chemicals or pesticides. They’re 100 percent as nature intended, just as if you’d eaten them off the tree right in the orchard.
Traditional apple orchards, grown for commercial purposes, are often heavily sprayed with pesticides, coating the leaves of the trees and the skins of your fruit. Pesticides aren’t good for you, for the workers in the orchards or for the trees themselves.
Organic apples are high in fiber, low in sugar and ready for you to eat, just like you would in an organic orchard.