Ingredients

• 10 ounces baby spinach
• 2 large apples, cored and thinly-sliced
• half a small red onion, peeled and thinly-sliced
• 1 cup walnut halves, toasted
• 2/3 cup dried cranberries
• 5 ounces feta cheese, crumbled
• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, peeled and minced
• a generous pinch of salt and black pepper
• (optional) 1 tablespoon honey or maple syrup, to sweeten

Tips

• If prepping in advance, toss the apple slices in some lemon juice so they don’t brown
• Feel free to incorporate or substitute the spinach with kale or other greens you have in the fridge
• Substitute other nuts like toasted pecans
• Any soft cheese like goat, blue or even brie can be used
• If you don’t have apple cider vinegar on hand, substitute champagne vinegar, rice vinegar or balsamic
• To make this salad into a meal, add baked chicken

 
Directions

1. Add spinach, apples, red onion, walnuts, dried cranberries, and half of the feta cheese to a large bowl.

1. Add all ingredients together in a bowl and whisk to combine.  Or, add all ingredients to a mason jar, cover, and shake to combine.
2. Drizzle with the vinaigrette, and toss to combine.
3. Serve immediately, garnished with the remaining feta cheese.

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​This delicious, tangy red cabbage makes a great side dish with savoury beef dishes and was a traditional vegetable my mother 'Finni' served with stuffed turkey too.

​Position: Agritourism Retail Operations
Waddell Apples is looking for an energetic, outgoing and hard-working individual to work in our farm store during the 2018 harvest season. We are a family-owned and operated apple farm in Kingston’s countryside, growing and selling apples, pumpkins and homemade specialties from our licensed on-farm bakery. Learn more about us at www.waddellapples.com
 
Responsibilities

• Greet, serve and assist farm customers, building our reputation for quality and service
• Cashier
• Sort and pack apples by hand
• Stock store coolers and shelves
• Maintain cleanliness and organization of farm store and packing facilities
• Assist with on-farm events as required
• Work safely in a dynamic agritourism environment following all safety procedures

Requirements

• Age 18 or older
• Customer service oriented
• Motivated to work hard with attention to quality and detail
• Energetic, physically fit and able to do manual labour; able to lift 25 lbs
• Reliable and dependable during a key farm harvest season
• Ability to learn quickly, work independently and respond to changes in assigned tasks
• Able to distinguish and select fruit based on colour, size, and quality
• Legally able to work in Canada
• Own transportation to and from our farm (Hwy 15, 10 min N of 401)
• Clean criminal background check

Working Conditions and Compensation:

• 15-25 hrs per week, including weekend days
• $14 per hour, plus 4% vacation pay

 
​​​​​​​Valuable experience:  Any of the following backgrounds will be considered an asset: customer experience, cashier, retail, tourism
 
How to apply: Visit our website at http://www.waddellapples.com/jobs.html to complete the online form and submit your resume. Work references required. 

​Bakery Worker
Waddell Apples is looking for someone who has experience and passion for baking and/or cooking to join our farm bakeshop team during the 2018 harvest from mid-August through October. We are a scratch bakery, known for our high quality homemade baked goods and preserves made with farm-fresh ingredients! No formal training required; duties, training and compensation will be adjusted according to prior experience in a similar role.
Responsibilities:

• Preparing and baking pies, crisps, tarts and cookies using recipes provided
• Packaging and labeling completed baked goods for sale
• Preparing and packaging preserves and dried fruit snacks (cooking, canning, dehydrating)
• Operating and maintaining safe and sanitary food preparation areas, storage, equipment and utensils
• Other kitchen duties as needed and/or assigned
• Work safely in a food premises environment following all safety procedures

Requirements:

• Age 18 years or older
• Experience with baking and/or cooking in a culinary or home kitchen environment
• Motivated to work hard with attention to quality and detail
• Energetic, physically fit and able to do manual labour
• Reliable and dependable
• Legally able to work in Canada
• Clean criminal background check
• Own transportation to and from our farm (Hwy 15, 10 min N of 401)

Working Conditions and Compensation:

• 20-30 hours per week, 4-8-hour daytime schedules; may include weekend days
• $14.00 per hour, plus 4% vacation pay. 

How to apply: Complete the online form at http://www.waddellapples.com/jobs.html  and submit your resume. Work references required.

​Position: Harvester
Waddell Apples is looking for an energetic hard-working individual to help us harvest our apple and pumpkin crops for the 2018 season.  The position is part-time seasonal, starting approximately first week of September for 3-6 weeks. No experience required; will train.
 
Responsibilities:

• Picking apples
• Sorting and packing apples for sale at our Farm Store
• Cutting pumpkins and lifting them in and out of harvesting bins

 
Requirements:

• Age 18 years or older
• Motivated to work hard with attention to quality and detail
• Physically fit and able to do manual labour for extended periods; able to lift 25 lbs
• Hand-eye coordination and manual dexterity
• Reliable and dependable during our key harvest season
• Legally able to work in Canada
• Own transportation to/from our farm (Hwy 15, 10 min north of 401)
• Clean criminal background check
• Work safely in a farm agritourism environment following all safety procedures

                                                          
Working Conditions and Compensation:

• 3-6 days a week, working 6-8 hours per day as weather permits
• $14 per hour, plus 4% vacation pay
• Outdoor environment, variable weather and temperature conditions
• Standing for extended periods of time. Climbing ladders. Walking, bending, crouching and kneeling
• Able to distinguish and select fruit based on colour, size, and quality

How to apply:  Visit our website at http://www.waddellapples.com/jobs.html to complete the online form and submit your resume. Work references required. 

I'm not sure how or where I first came across the concept of Apple Cider Syrup. To be honest, I have never tasted or even seen it anywhere else!  As a fan of traditional slow cooking, I have always been fascinated by the creative ways cooks and colonists used to preserve and enjoy bounty from their fields, pastures and gardens. Some focused internet research has helped provide insight and history into this fascinating product, like this Ark of Taste summary from Slow Food USA.  Interestingly, I have not (yet) found Canadian pioneer or current examples of Apple Cider Syrup production. 

Directions:
​

1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. If pan has a roasting rack, pour 2 cups water into bottom.
2. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
3. While ham is baking, whisk together the Apple Cider Syrup and Dijon mustard until smooth.
4. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.
5. Baste with remaining juices and allow foil-covered ham to rest 15 minutes before slicing.

Salad Ingredients:

• 1 - 19oz can chickpeas
• 4 cucumbers - chopped
• 2 small red bell peppers - chopped
• 1 tablespoon fresh dill
• 1 tablespoon shelled hemp seeds
• 1/4 cup pepita seeds (shelled pumpkin seeds)

​Vinaigrette Ingredients:

• 1/4 cup extra virgin olive oil
• juice of half a lemon
• 4 tablespoons Chive Blossom Vinegar
• 1 tablespoon liquid honey or maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Directions:

• ​Combine salad ingredients in a bowl and set aside.
• Combine vinaigrette ingredients into a jar.  Cover, and shake vigorously to blend.
• Pour vinaigrette over salad ingredients and mix well.  Cover and chill for 1-2 hours before serving to let flavours blend.

These days, we have been focusing on dormant pruning, taking advantage of every possible day the weather permits.  Pruning is an important part of orchard maintenance to maintain the structure, health and productivity of the trees. 

​That sprawling heap of branches is a by-product of our annual dormant pruning efforts! We pick up the cuttings under the trees as pruning progresses, pile them onto a wagon and haul them over to the brush pile.  

In fact, the brush pile in this photo is showing only some of the cuttings from one year's pruning effort...the dark circle of ashes in front left was from approved open-air burnings we did on days that were windstill and damp. Of course, we notify the local fire department each time so they can authorize the burn! It;'s all about responsible farming stewardship.

And there they are! Still-dormant fruit buds waiting for the spring sun and warmth to coax them into developing lovely fragrant apple blossoms!  With good weather, proper pollination and further protection from pests and disease, they will grow into beautiful apples.  

There's lots more orchard work to come during the rest of the growing season till we get there...Be sure to come back and see us during the fall harvest to see how these little buds came along!