Tag Archives: cider pressing

Cider Pressing with CEEDS

2 Nov

Over Family Weekend this year students and their families gathered outside the Campus Center to celebrate Fall with CEEDS faculty, staff and student interns by pressing cider, tasting apples, eating freshly made cider donuts and sampling cheese. Attendees got to press their own fresh cider the old fashioned way via hand-cranked cider presses. More apples were consumed at the heirloom apple tasting table where seven very different local apple varieties were available for tasting. Dining Services partnered with us to offer some tasty aged local cheeses to pair with the apples.

Click through the gallery to see some photos from the event.

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– Brittany Bennett is a senior Engineering Science major hailing from Winston-Salem, North Carolina. She hopes to educate engineers on how to best create a more sustainable world.

An Impressive Affair: CEEDS’ 4th Annual Cider Festival

4 Nov

The Center for the Environment, Ecological Design, and Sustainability [CEEDS] celebrated Family Weekend with a cider pressing event* on October 25th to great success.

This being my first experience with this event I did not know what to expect.  That morning, I staggered over to Chapin annex road with a milk crate filled with 6 varieties of heirloom apples. As I rounded the corner of Chapin I was amazed to see a white pick-up truck filled to the brim with an impressive load of apples -of all different colors, shapes, and sizes.

Lily1The truckload of apples: a mix of Macoun, Gala, Empire, and Honeycrisp.

As the morning preparations continued in a flurry of table cloths and apple slicing, crowds of parents, clearly in awe with the idyllic setting of Smith College on a breezy fall morning, began gathering around the apple tasting and cider press.

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As the numbers grew I was soon unable to see anything past the heirloom tasting table where I was stationed. Parents and students crowded around the white-clothed, apple laden table, clutching compostable cups of fresh-pressed cider and samples of aged local cheeses or a Hadley-made cider donut.  I could hear the director’s voice facilitating the operation of the pressing as people called out their preferred varieties for tasting to me.

Over and over, I was asked where the apples had come from (Scott farm in Dummerston, Vermont) and where one could get some of the heirloom varieties. “Our supermarket would never have these!” was a constant refrain. ‘”I never knew there were so many kinds of apples!” was another common exclamation. It was wonderful to see so many people marveling in the possibilities of such local, diverse fruit.

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The heirloom apple tasting table.

The grandmother of a friend of mine delighted immensely in the Cox’s Orange Pippen, her favorite variety of apple, which has been unavailable to her since she moved to the States from Great Britain. She reported that she had tried to smuggle a pound of this variety through airport security a few years prior, but had had them confiscated.

I slipped her a whole apple.

-Lily Carlisle-Reske is a sophomore at Smith College from Alexandria, Virginia. She is studying environmental science and policy with a concentration in sustainable food and Italian. When she is not working she is probably in the kitchen stirring a pot of soup and baking bread.

*The event, this year in collaboration with Dining Services, included cider pressing with apples generously donated by Clark Brothers Orchard in Ashfield, MA (and gathered by CEEDS students and staff), fresh-made cider donuts from Atkins Farms in South Amherst, MA, an heirloom apple tasting with apples from Scott Farm in Dummerston, VT, and 1yr and 5yr cheddar cheese from Grafton Village in Grafton, VT.

Parents Weekend Cider Pressing a Sweet Success

22 Oct

On Saturday, October 20th, CEEDS held its second cider pressing over Parents Weekend. Hundreds of students, parents, faculty, staff, and community members  joined in for some of the fun.  President Christ even stopped by for a turn working the press!  We pressed nearly 35 bushels of McIntosh, Macoun, and Gala apples, all generously donated by Clark Brothers Orchards in Ashfield, MA.  By the end of the day we had pressed a total of 90 gallons of cider –  serving 800 cups of fresh pressed cider and dozens of delicious apple cider donuts to volunteers and those just passing by. The simple process of washing, cutting, grinding, and pressing the apples was made fun by all those people willing to lend a helping hand. We hope to see you next year!

Take a look at the slideshow below for some highlights and checkout our Facebook page for more photos.

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