Feature Garden of Hope

Seasonal Acres Apple Abundance how to use what we’ re giving them. Each bag includes grains, proteins, fruits and vegetables – we’ re hitting all of the food groups that people need.”

To make all of this happen, HFIC partners with local organizations – corporate, faith-based and non-faith based.

For example, Chick-fil-A and Panera Bread may provide protein and grains, while Whole Foods supplies fruits and vegetables. The rest is supplemented with what’ s grown and harvested from HFIC’ s Urban Garden.

“ The garden is a big part of changing mindsets,” Anthony added.“ When you put seed on bad ground, it doesn’ t grow. But if you put seed on good ground, it does. That’ s why we believe it’ s important to know the person’ s name and know how we can pray for them. Then, we try to meet their basic needs and go from there.”

Pictured: Executive Director Anthony Watkins, front row, second on the left, and Farm Coordinator Jordan Watkins( father & son), is pictured in the red shirt, second from the right.

they need to make wholesome and nutritious meals.“ What we give out isn’ t just random food,” Jordan emphasized.“ We give out whole meals and we tell them

Long-Term Vision and Community Unity

When asked about long-term vision, Anthony thinks about people collectively coming alongside one another and helping each other, no matter who or where they are.

“ When people come together, there’ s a reconciliation in it. It’ s a way of saying,‘ there’ s no difference, it’ s just conditions.’ So, when I think about changing lives, I’ m thinking about bringing those with plenty, together with those who have little. It’ s like a potluck. I bring a little, you bring a little, but we come together at a table – we’ re fellowshipping, we’ re together, we’ re understanding and we can help one another,” he concluded.

For more information about Hope for the Inner City, visit their website at www. wearehfic. org.

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By Lauren Bongard

It happens every year, there’ s still something magical about the shift into fall. The air turns crisp, boots and sweaters come out of storage and apple trees bend heavy with fruit. For those who live close to the land, apple season isn’ t just a change in the weather. It’ s a celebration of self-sufficiency, stewardship and sweet rewards.

Whether you ' re tending a backyard orchard, trying to decide the best use for windfall apples or considering which trees to plant next spring, fall is the perfect time to dig into the abundance of apples. From juicy heirlooms to tart baking varieties, there’ s an apple for every purpose and a recipe for every palate.

So, pour yourself a mug of cider and explore orchard care, cider-making tips and the best apples for pies, sauces and snacks.

Heirlooms Worth the Hype

Heirloom apples are more than just rustic eye candy at the farmers’ market. These older, non-commercial varieties have deep roots— literally and historically. They’ ve often been passed down through generations and selected for flavor, hardiness and their adaptability to local conditions.

Don’ t skip pruning or planning. A well-tended tree rewards you with decades of fruit and flavor.

Some heirloom varieties still grow wild on old homesteads or at the edges of fields, but more orchards and homesteaders are now cultivating them again, thanks to a renewed interest in food heritage and orchard diversity. Here are a few standouts worth seeking:

• Ashmead’ s Kernel: Tart, spicy and aromatic with a dense flesh. This apple isn’ t the prettiest to look at, but it’ s great for fresh eating or blending in cider.

• Esopus Spitzenburg: A favorite of Thomas Jefferson, this variety offers complex flavor and is excellent for pies and tarts.

• Gravenstein: Crisp and juicy, perfect for applesauce or cider, though its thin skin makes it a bit of a bruiser in storage.

• Blue Pearmain: This all-American variety earned a mention in Henry David Thoreau’ s essay“ Wild Apples.” It has soft skin, is incredibly sweet and can last for months in cool storage.

• Northern Spy: A cold-hardy all-star, ideal for baking with its firm flesh and balanced flavor.

• Arkansas Black: As dark as its name suggests, with a dense texture and deep, wine-like flavor— great for long storage and cider-making.

20 AcreageLife September 2025 AcreageLife. com

AcreageLife. com September 2025 AcreageLife 21