Automatically translated from Basque, translation may contain errors. More information here. Elhuyarren itzultzaile automatikoaren logoa

Thin pieces of wood on the curved trunk

  • There are few shows like the one to carry apples of flowers in the month of April. Waves of white flowers. Apple has been a food and drink for thousands of years. Raw, roasted and sweet apple; must, pitar, cider and vinegar. It has fine wood, good for carving and suitable for small pieces, mangoes, etc. Also to make juices.
Antton Olariaga

We have collected the text of the entry and the drawing you have on the next page. In the book you will find illustrations of a dozen trees, one for each month. And next to him, a brief explanation of his flowers, fruits and logs.

The apple tree is not a tall tree, it can have a maximum height of 8-10 meters, and it has the wrong trunk, partly like the cherry tree. Its wood is especially used to make small pieces. Its wood is thin, but hard. In order to work à la carte, it is necessary to dry slowly, as in this process it cracks and deforms. Once dry it is more stable and then you can hold the lathe and size well. There is no particularly strong market focused on the processing of apple wood, but the ebanisterity is a good piece to make small pieces. Not just for that. With its wood have been made screws, knitting tools (such as shuttles), golf clubs, carpentry tools (brushes, hammers, saw handles…), inlays, musical instruments, toys for children… Another thing is the amount of apples that is cut, or can be cut, to use in carpentry today and for us.


You are interested in the channel: Sagarrondotik
2024-12-16 | Jon Torner Zabala
Sidra Vasca
North and South, centuries-old tradition under the same hat
The Euskal Sagardoa Designation of Origin has been challenged: Collection of apples and sidreros from all over the Basque Country. “The cider culture is all over the territory and apples have been kept for cider throughout the territory,” says Unai Agirre, coordinator of the... [+]

2024-12-16 | Garazi Zabaleta
Production of Ozaeta apple juice (barrundia)
8,000 litres of apple juice produced in 900 inhabitants
“Will I take out an apple juice?” With this question begins an interview with the members of the Economate of Barrundia Koldo López Borobia, Susana López de Ullibarri and Santi Txintxurreta. We've gathered around the apple bridge and in the garden surrounded by apples. This... [+]

2023-12-20 | Jon Torner Zabala
Participatory and independent experience in Usurbil
In Usurbil (Gipuzkoa), five young people aged around 30 started making cider eight years ago. Beñat Irazusta, Mikel Rosales, Josu Furundarena, Aitor Pagola and Joxe Mari Zubimendi, “the only one not an alley”, as Irazusta told us.

2023-12-20 | Jon Torner Zabala
Apples
Occupation of apples for revitalization
Between seven and eight trans and shin girls who were not born but live near San Sebastian form the “expropriated” production group Sagarrondu. Almost all of them are back at 25-30 years old, street, but land-related; some have worked professionally in the primary sector,... [+]

2023-12-15 | Jon Torner Zabala
Soviet botanist who died captivated under Stalin's orders
Nikolaï Ivanovich Vavilov, born in Moscow on 25 November 1887. Botanist and geneticist identified the origin of various cultivated foods. In 1940, when she was collecting seeds on Ukrainian lands, the secret police arrested her and in 1942 she was imprisoned in a cloak... [+]

2023-01-18 | Jon Torner Zabala
Eduardo Zubiria
Mathematical sculptor who planted apples at 1,000 meters
Eduardo Zubiria, born in Pamplona in 1963, sidrero and mathematical artist. Mom, shell, dad from Muskiz. Imoztarras roots in Ultzamaldea. It has apples of 100 years and an apple tree over a thousand meters in Roncal. As an artist, he started working on wood, and then linked the... [+]

2023-01-18 | Garazi Zabaleta
The last apple mohicans are still in Baztan
We arrived in the small town of Arizkun, in Baztan, an afternoon about to be November, and the giant mural of the pediment tells us something about the relationship of the town with the apple. We are told that Batzabalea lives in a man who knows a lot about apple: Pello Mendikoa... [+]

2021-12-22 | Jon Torner Zabala
Tian Shan Mountain Range, Apple Cradle
In the late 19th century, when botanists began to question the origin of crops, they concluded that domestic apples emerged from the hybridization of European wild apples and other Asian species. And until recently, it's been thought that this was the case. Instead, Barrie E... [+]

2021-12-22 | Jon Torner Zabala
Sidrería Trebiñu
Late apples adapted to spring ice
At 650 meters high, the ice is often in the center of Álava, but in Burgos, “forgotten land”. Treviño's badges inevitably mark his cultivation, including that of the apple, as shown by the path of the cider that opened in Askartza in 1998.

2021-12-22 | Garazi Zabaleta
Sidrería and Women
Making your place in a world that's been male
Cider is one of the hallmarks of the culture and tradition of Euskal Herria, more than just a drink, a product linked to an entire heritage. But as in many other areas that they drink from tradition, we tend to relate cider to cider to cider to people of a specific profile:... [+]

2020-12-15 | Jon Torner Zabala
From Genesis to Zakilixut
The apples of that dark still life that our grandparents had hung on the wall of the living room, have eleven cousins, above all – but not only – in painting, witnesses of the presence of this fruit in art and in general in our lives and imaginary. We've brought to these... [+]

2020-12-15 | Unai Agirre
The apple, the treasure of the Basque Country
The apple is one of the great treasures of the Basque Country, which has developed, improved and reached us for centuries in the villages and manzanales here. Along with her, cider, who for thousands of years has been her travel companion. We have a great wealth of unique and... [+]

2020-12-15 | Jon Torner Zabala
Mikel Garaizabal, oenologist
"This year the txotx will be different, let's take advantage of it to change model"
Wine, beer, txakoli or even oil have witnessed a revolution, leading to a process that has driven them to diversify the product and given them value. It is now up to the cider to take the step, if he wants to be in the market, as explained by the enologist Mikel Garaizabal. We... [+]

Street sidrerías
The return of urban slums?
Although we see them in the neighborhoods and villages, it was not long ago more common for the quarries to be in the street, in the lower areas of the buildings of the old areas of the urban hulls. In some places the cider culture was maintained until the mid-twentieth century,... [+]

Eguneraketa berriak daude