Suprima Farms
Richard Hennigar has a lifetime of experience in the apple industry. As a third generation apple grower, he has learned the ins and outs of orchards “by osmosis.”
In the 1970’s, Richard started organic farming and later focused on developing his organic orchard. Suprima Farms organic orchard, located in Sheffield Mills, Nova Scotia, now spans three and a half acres and Richard also manages a 24 acre organic orchard in Port Williams.
At Suprima Farms, Richard uses scab resistant varieties of apples, such as RedFree, Prima, NovaMac and NovaSpy, Novared, and Liberty. He also has small quantities of unusual discoveries such as his Mellow Yellow and Deep Purple varieties.
Richard also boasts the ultimate kyoto-friendly orchard: a two acre block where absolutely no fossil fuels are used to produce the apples nor does he use any sprays, not even those that are organically accepted, on his orchard
Early on, when the orchard was smaller and equipment was not readily available, Richard would mow the orchard with a ride-on mower, blowing the grass clipping underneath the trees to provide more mulch. Eventually, there was a point where the lawn tractor could no longer go under the limbs, leading Richard to a “serendipity moment.” He realized that when he bent the tall mature grass down in midsummer, it remained flat; so now Richard lets the grass grow and eventually bends it all manually, which can take as little as 12 hours/acre – for the whole summer! This method allows the orchard to act a little like a forest and create more biomass. Richard also does some hand thinning once in awhile, and cuts back the new growth each year. These clippings are put in other areas of the orchard, as they are rich in nutrients. One advantage Richard notices as a result of not mowing the grass is that he is not destroying anthills: “Ants,” says Richard, “promote soil health in the orchard, mining nutrients and opening pathways for air and water transfer,” so he’s happy they’re still around in his orchard.
Suprima Farms produces certified organic apples and apple cider, as well frozen juice bars, which are on their way to becoming certified.
“Other than the challenge of marketing the scab-free varieties of apples, my big challenge is the frozen juice bars,” explains Richard. The apple bars are organic functionally; however, the plant that packages them is not. Currently, Richard is working on plans to certify the apple bars. Over the next two or three years, Richard believes his frozen juice bars will be certified
“I certify the apples more for the purpose of the support structure of organic marketing than for any tangible benefit,” says Richard about his decision to certify with OCPP in 2003. Richard does believe that the tangible benefits will grow with time and has begun to promote his products as organic.
Suprima Farm’s products are available at Wolfville and Halifax Farmers Markets, Cape Breton Farmer’s Market, home delivery through Home Grown Organic Foods in Metro Halifax, farm sales, and U-pick by appointment.
Richard is currently finalizing plans to have his juice bars available to schools through Armstrong and Co-op Atlantic. He is also working with opportunities with Acadia University. Committed to offering a healthy and environmentally sustainable product Richard also recognizes the significance of offering “Kyoto-friendly” products and is continually working away at creative ideas to expand his “Kyoto” orchard.
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Suprima Farms - SELL SHEET
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Product
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Description
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Availability
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| Miscellaneous (Early Varieties (august |
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| Redfree |
This apple, unlike many, is sweet enough to eat straight off the tree. This apple, unlike many, is sweet enough to eat straight off the tree. After storage it’s a mellow-flavoured apple, low acidity, not tart, just sweet. It keeps well through the winter. It is a good cooking apple, but not the best as an apple highlight as it has a relatively neutral flavour. |
Late August - spring
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| Deep Purple |
Deep Purple is a sweet, dry apple. It has dark red skin (hence it's name, Deep Purple) which is naturally high in antioxidants. This is one of the darkest varieties. With ripening, this apple become sweeter - and the dark colour makes it excellent for a fruit tray. It also makes really nice apple sauce with pureed skin - great colour! |
Late August-spring
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| Gravenstein |
Gravenstein is a traditional cooking apple for Nova Scotians - in fact, some people won't use anything else. When tree-ripened it is excellent eating apple, but it is quite tart and it is also a top-notch cooking apple. This apple loses the intensity of flavour through storage. |
mid-September - fall
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| Prima |
Unlike most other apples, the Prima is unique as a result of its "tartness"- even when fully ripe still maintains its tartness. It has a great flavour for a lively refreshing "apple flavour". An excellent cooking apple - it's pedigree is fascinating with 6 varieties crossed to create this Prima apple!! |
mid-September mid-winter
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| Novamac |
A small to medium size apple with a lovely dark red colour, it features similar qualities to Macintosh in terms of its texture and flavour, but it's tarter than mac - "it's macintosh with an attitude," claims Richard, "and it holds flavour over winter. In fact, it has three advantages over Macintosh: not as tough skin, stores better, and despite tartness it is also sweeter. Its biggest drawback is that it's not a large apple. |
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| Genuine Macintosh |
very sensitive variety - not often available |
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| Cortland |
very sensitive variety - not often or predictably available. Excellent apple nonethless scab resistant variety |
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| Novaeasy grow |
alternative to cortland - limited quantity |
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| New Novared |
This is a cross between a nova mac and a paulared. A very impressive apple- dark red in colour, small-medium size with great texture: tender crisp or juicy crisp - snappy texteure but very juicy, it is quickly becoming a popular eating apple. |
late September, mid-winter
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| Novaspy |
"If I had only one apple to work with it would hands down be nova spy," Richard claims, and it's easy to see why: it is a multi purpose apple - with all of the culinary features of Northernspy (the traditional pie factory apple), it lives up to gold standard characteristics, but is also a nice eating apple for colour, flavour and texture, and over the course of the season it turns mellow. It stores beautifully, starts crunchy, hard and juicy, then texture become tender and sweetens, and it keeps as close to forever as any apple can! A medium to large apple, it is great for culinary purposes. |
early October available year-round
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| Liberty |
The Liberty is a hard, red apple, small-medium size. Like deep purple, it's skin is very dark red. For people who loce a crunchy apple - this is the apple for you: it is a hard textured apple. |
mid-October - to late winter/spring
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| Red Delicious |
The red delicious is a scab susceptible variety, so it is available in limited quantities only - it is a dark red red delicious - typical, customary good eating apple. |
full season availability
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| Mellow Yellow |
This apple won't win a beauty contest, but it is a very very sweet low acid apple and many people who can't have apples delight in this variety! |
late August
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| Heinz 57 |
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| Masonova |
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| Juice Bars |
a certain % of fruit mixed with apple cider NS fruit is the only ingredient. |
New Minas Co-op, 8 or 24 pack. Custom mix boxes available upon request
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| Organic Apple Cider |
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| Blueberry |
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| Red Raspberry |
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| Black Raspberry |
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| Sour Cherry |
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| Strawberry |
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| Kiwi (locally grown! Arctic kiwi) |
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| Cran-apple :) |
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| Cider |
Cold pressed certified organic unsweetened from unsprayed apples, mixed varieties depending on seasonal availability. Best results come from a balanced blend of tart and sweet. |
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