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nectarines, red Ozark, yellow Shiro and purple Damson plums, - all still abundant, James Jenkins explained that they grow “About twenty to twenty-five varieties of apples, something to suit every taste just about,” from Paula Reds in season now, to Ozarks and Rambos in the next few weeks, and many more in the fall. They sell their own pickled peaches as well.
Atypically, Jenkins offers pears, like the well known Bose and Bartlett, and the more obscure DeVoe and Magnus varieties. Their cold storage comes in handy here, as unlike peaches or apples, pears are best when picked before ripe, and slowly ripened while kept cool.
One of the factors making orchard farming difficult is the amount of. manual labor involved. Veiy little of it is mechanized. And it isn’t simple; you have to have a certain amount of knowledge and skill. James Jenkins explained. “It takes time to learn. Mostly you learn from doing. It’s like anything else. You learn as you go, learn from mistakes you make. Nowadays people don’t want to take the time to learn how to do something. They just want a paycheck, you know... Most of the work has to be done by hand.”
Open year round
Roy’s Orchard, just up Old Hollow, off US-211 by Sperryville isn’t as old as the others. But proprietors Roy and Janet Alther have still been in business here for more than thirty years. And their roots here go back much further. Talking about how he got into the orchard business, Roy Alther said, “I worked for a man
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