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Nothing beats fall in Montana. The cooler weather and the changing of all the colors, it’s truly my favorite time of the year. While time seems to slow down, the work doesn’t stop. It’s time to harvest what is left in the garden which includes any dahlias the honeybees haven’t gotten to, all the kale – which will be a good treat for the chickens - and echinacea for tea this winter.

I will also be bringing out my new apple press this year. I plan on making several gallons of apple cider to be enjoyed throughout the season. I went to the junior high this week to write about the students making apple cider from an old apple press. The smell was amazing and it made me even more ready to try it on my own.

I’ve read that the secret to good apple cider is using a combination of several different varieties of apples. I’ve also found myself questioning what the difference is between apple cider and apple juice. Upon doing my research, I’ve discovered cider is simply apple juice that hasn’t undergone any kind of a filtration process. The end result gives a beautifully caramel-colored liquid with a tart but sweetly satisfying taste.

The process seems simple enough; give the apples a good wash, cut them up into pieces and smash them in the press. I’m a big fan of purchasing local apple cider wherever I find it, so I am excited to see if I can recreate what the professionals have done to get that signature taste that has made me fall in love year after year.

Reach Miriah at

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