Journal Entry: A Visit to an Orchard

WWWWWWWWWWWWWWW WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW Journal Entry: A Visit to an Orchard September 17 — Today our class went on a field trip to Pippin Orchard. Most of us had been there before, so we weren’t that excited. But to our surprise, we learned a lot of things we didn’t cover on our trip there way back in 2nd grade. We started out in the tasting barn. We tried a bunch of different apples, most of which we hadn’t heard of before. There were heirloom varieties (that means really old), and also ones that had been recently produced right there on that farm. Some of those varieties had codes instead of names, like NX12-A3. If they turn out to be great apples, the orchard will give them a name later on. The varieties have different qualities—some store better than others, some are better for making cider, some are best cooked, others better eaten fresh. It’s hard to get apples that look good, taste great, keep for a long time, and won’t get bruised when they’re packed and shipped all over the country. We learned some of the different uses for apples. Some are eaten fresh, like the one in my lunch box today. Others get made into sauce, cider, juice, jelly, vinegar, apple butter, and let’s not forget pie, strudel, dumplings, and fritters! Apple juice goes into lots of stuff other than apple juice—it’s put into other juices as filler, and into “natural” cookies as a sweetener. Who knew? I learned all this before getting back on the bus and returning to school to write it all down. WWWWWWWWWWWWWWW © Advanced Assessment Systems/LinkIt!™ Passage provided under license from Use and duplication is restricted to licensees only.

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