Susan Wiggs - The Apple Orchard

“Sometimes you stumble across a treasure when you’re looking for something else entirely.”

#1 New York Times bestselling author Susan Wiggs brings readers to the lush abundance of Sonoma county in a novel of sisters, friendship and how memories are woven like a spell around us.

Tess Delaney makes a living restoring stolen treasures to their rightful owners. People like Annelise Winther, who refuses to sell her long-gone mother’s beloved necklace—despite Tess’s advice. To Annelise, the jewel’s value is in its memories.

But Tess’s own history is filled with gaps: a father she never met, a mother who spent more time traveling than with her daughter. So Tess is shocked when she discovers the grandfather she never knew is in a coma. And that she has been named in his will to inherit half of Bella Vista, a hundred-acre apple orchard in the magical Sonoma town called Archangel.

The rest is willed to Isabel Johansen. A half sister she’s never heard of.

Against the rich landscape of Bella Vista, Tess begins to discover a world filled with the simple pleasures of food and family, of the warm earth beneath her bare feet. A world where family comes first and the roots of history run deep. A place where falling in love is not only possible, but inevitable.

And in a season filled with new experiences, Tess begins to see the truth in something Annelise once told her: if you don’t believe memories are worth more than money, then perhaps you’ve not made the right kind of memories.

From one of America’s most beloved writers, The Apple Orchard is a story of family ties—both old and new—and of the moments that connect our hearts.

The Apple Orchard

Susan Wiggs

www.mirabooks.co.uk

For my mother and father, Lou and Nick Klist, with deepest love. All I know in the world of love and passion, hard work and dedication, and the sturdy resilience of the human heart, I learned from my parents. You are, and have always been, my inspiration.

Contents

Part One Part One Stay me with flagons, comfort me with apples: for I am sick of love. —The Song of Solomon, 2:5 Apples are iconic and convey so much—home, comfort, wholesomeness, health, wisdom, beauty, simplicity, sensuality, seduction...and sin. The Gravenstein apple (Danish: Gråsten-Æble) comes from Gråsten in South Jutland, Denmark. The fruit ranges in color from yellow-green to crimson and has a tart flavor, perfect for cooking and making apple cider. This is an ephemeral variety that doesn’t keep well, so it should be enjoyed fresh from the orchard.

Danish Apple Pie Recipe ÆBLE KAGE (DANISH APPLE PIE) Before they taste this, people wonder at the lack of spices. If lovely fresh apples are used, the spices won’t be missed. 1 egg ¾ cup sugar ½ cup flour 1 teaspoon baking powder dash of salt ½ teaspoon vanilla 2 cups diced apples, peeled and sautéed in 1 tablespoon butter until soft ½ cup chopped walnuts Beat the egg, gradually adding the sugar and vanilla. Then add flour, baking powder and salt to create a smooth batter. Fold in sautéed apples and nuts, then pour into a buttered and floured 8-inch-square glass pan. Bake for about 30 minutes at 350 degrees F. Cut into squares and serve with caramel topping, ice cream or both.

Caramel Apple Topping Recipe CARAMEL APPLE TOPPING This is one of the simplest and most delicious ways to prepare fresh apples. Keep a jar on hand to serve over cake, ice cream, pound cake or yogurt, with your morning granola or straight out of the jar with a spoon at two in the morning, when you find yourself alone and hungry. 4 sliced apples; no need to peel 4 tablespoons butter (no substitute) a pinch of nutmeg 1 teaspoon cinnamon 1 cup walnuts 1 cup brown sugar 1 cup cream or buttermilk Melt the butter in a heavy pan. Add the sugar and swirl until melted. Add the spices and apples and sauté until the apples are tender. Add the walnuts and stir. Turn off the heat, and slowly stir in the cream. Serve immediately over ice cream or cake, and keep the leftovers in a jar in the fridge. (Source: Traditional)

Prologue

Part Two

Apple Chutney Recipe

Chapter One

Chapter Two

Part Three

Lavender Scones Recipe

Chapter Three

Chapter Four

Chapter Five

Part Four

Grape and Rosemary Focaccia Recipe

Chapter Six

Chapter Seven

Chapter Eight

Part Five

Backyard Garden Salad Recipe

Chapter Nine

Part Six

Tweed Kettle Pie Recipe

Chapter Ten

Part Seven

Julekake Recipe

Chapter Eleven

Chapter Twelve

Chapter Thirteen

Chapter Fourteen

Chapter Fifteen

Part Eight

Mulligatawny Soup Recipe

Chapter Sixteen

Chapter Seventeen

Chapter Eighteen

Chapter Nineteen

Chapter Twenty

Chapter Twenty-One

Chapter Twenty-Two

Chapter Twenty-Three

Chapter Twenty-Four

Part Nine

Tomato Sauce Recipe

Chapter Twenty-Five

Chapter Twenty-Six

Chapter Twenty-Seven

Chapter Twenty-Eight

Chapter Twenty-Nine

Chapter Thirty

Part Ten

Baked Hot Chocolate Recipe

Epilogue

Acknowledgments

Excerpt

Part One

Stay me with flagons, comfort me with apples: for I am sick of love.

—The Song of Solomon, 2:5

Apples are iconic and convey so much—home, comfort, wholesomeness, health, wisdom, beauty, simplicity, sensuality, seduction...and sin. The Gravenstein apple (Danish: Gråsten-Æble) comes from Gråsten in South Jutland, Denmark. The fruit ranges in color from yellow-green to crimson and has a tart flavor, perfect for cooking and making apple cider. This is an ephemeral variety that doesn’t keep well, so it should be enjoyed fresh from the orchard.

ÆBLE KAGE (DANISH APPLE PIE)

Before they taste this, people wonder at the lack of spices. If lovely fresh apples are used, the spices won’t be missed.

1 egg

¾ cup sugar

½ cup flour

1 teaspoon baking powder

dash of salt

½ teaspoon vanilla

2 cups diced apples, peeled and sautéed in 1 tablespoon butter until soft

½ cup chopped walnuts

Beat the egg, gradually adding the sugar and vanilla. Then add flour, baking powder and salt to create a smooth batter. Fold in sautéed apples and nuts, then pour into a buttered and floured 8-inch-square glass pan. Bake for about 30 minutes at 350 degrees F.

Cut into squares and serve with caramel topping, ice cream or both.

CARAMEL APPLE TOPPING

This is one of the simplest and most delicious ways to prepare fresh apples. Keep a jar on hand to serve over cake, ice cream, pound cake or yogurt, with your morning granola or straight out of the jar with a spoon at two in the morning, when you find yourself alone and hungry.

4 sliced apples; no need to peel

4 tablespoons butter (no substitute)

a pinch of nutmeg

1 teaspoon cinnamon

1 cup walnuts

1 cup brown sugar

1 cup cream or buttermilk

Melt the butter in a heavy pan. Add the sugar and swirl until melted. Add the spices and apples and sauté until the apples are tender. Add the walnuts and stir. Turn off the heat, and slowly stir in the cream. Serve immediately over ice cream or cake, and keep the leftovers in a jar in the fridge.

(Source: Traditional)

Prologue

Archangel, California

The air smelled of apples, and the orchard hummed with the sound of bees hovering over the bushels of harvested fruit. The trees were in prime condition, waiting for the harvest workers to arrive. The branches had been pruned in readiness for the ladders, the last pesky groundhog had been trapped and carted away; the roads between the trees had been graded smooth so the fruit wouldn’t be jostled in transport. The morning was cool with a mist hanging among the branches. The sun, ripe on the eastern horizon of the rolling hills, offered the promise of warmth later in the day. The pickers would be here soon.