There’s something enticing about barns. With their high ceilings, shafts of light pouring in through windows above haylofts, and wood-planked walls, barns have an air of authenticity rooted in place and history.
Whenever I visit Vancouver Island—which I did for a recent VIA article about cideries—I always make a point of stopping by Merridale Estate Cidery, the largest and most conspicuous artisanal cider-making operation in North America.
I come from a farm on Washington’s Olympic Peninsula that’s been in my family for 118 years. East of the barn sits an organic apple orchard that’s more than a century old, which yields Tompkins King apples.