Apple Pressing Service

Dean and Kim who run the Market Garden at Ragmans are offering an apple pressing service this year.

If you’d like your apples pressed please read the information below and contact them:

Dean on: 07501 772781

Email: ragmansgarden@gmail.com

Facebook Page:  CLICK HERE

FAQs

What apples can you press?

You can make apple juice with any apple variety, cookers and desert apples. They are good mixed, producing a sweeter/more dry juice depending on the sweetness and mix of the apples. We can also press pears; pear and apple is delicious.

When do we press?

This year we will be pressing in October and early November

Minimum/Maximum Amounts

Maximum limit. We may be able to process commercial quantities of apples. Call us to talk through your requirements.

Minimum limit. We require a minimum of 300kg of fruit. This would be similar to 25+ shopping bags full. We appreciate it can be hard to estimate weight so feel free to send a photo of fruit either harvested or on the trees.

What you need to do:

Pick your fruit – the better quality the fruit the better the juice
No rotting fruit or badly bruised fruit please. We will discard any we find that is turning*.
Bag it up or put it into boxes or crates. Make sure you can lift them!

*IMPORTANT - Please note: If fruit is ‘turning’ or partially rotted (going brown) we will reject it. We may need to store the apples for up to a week from date of delivery, if it is in poor condition a lot of wastage can occur. We will carry out a final check and will sort fruit as we press but if the fruit is in a poor condition and is too difficult to sort we reserve the right not to press. Windfalls can be juiced if they are in good condition. Please ensure any animals grazing your orchards are out of the orchard for 6 weeks before you pick the fruit.

An easy way to tell if your fruit is ready is to taste it (!) and check the pips - they should be dark brown when the apples are ripe.

What we do:

We will wash the fruit, mill it, press it, bottle it (750ml green glass) and pasteurise it.

Fruit will be pressed in batches.

We don’t add anything to the juice – no sugar or preservatives. The pasteurisation process will preserve the juice for 24 months.

We will pack your juice in boxes of 12 to make storage and handling easier, otherwise please drop off your boxes/crates for the bottles.

Our juice process takes 2 days. We will call or message you when your juice is ready to be collected. We charge storage for juice left with us for over a week.

How much does it cost?

Please ring Dean for a quote:   07896 967807

Re using old bottles

Due to strict health and safety regulations it is NOT possible for us to re use your old bottles.

Organic or Biodynamic

Ragmans Juice processing site is registered with the local Environmental Health Service and with the Soil Association for producing apple juice to organic standards. If you have organic or Biodynamic fruit certification in place we can process your fruit separately but need to know this in advance.

Records

We keep records of all the juice we process. You are welcome to inspect our records.

  • Light: a Yoga & Massage Retreat in Nature

    A weekend of earthy delights 8-10th March 2019 at Ragmans Lane Farm

    Greeting the day with awakening vinyasa and breathwork, sharing seasonal feasts in the open kitchen, a muddy stomp along the river Wye, a grounding massage rooted in the traditions of Ayurveda and holistic bodywork, warming the bones around the hearth, illuminating yoga practice and meditation. Time for you - a weekend to prod you from the chrysalis of winter, in really good company.

    Morning & dusk yoga practices will be led by Elena; nourishing & playful sessions for all bodies/abilities to enjoy including breath work and guided meditation.

    Much coloured by her work with chakra philosophy, creative movement & mantra.

    In your picked moment you'll receive a 30 minute specialised massage treatment with Steve, helping you to unwind, relax, optimise for yoga. We'll share 3 delicious vegan/vegetarian meals each day in the sun streamed Ragman's kitchen - organic and locally sourced where possible - and stacked high with treats to fuel you for the day's adventures.

    You'll have free time for relaxation and quiet contemplation should you wish -in a variety of quiet nooks to be found around the farm's grounds and orchards. An invigorating group walk on Saturday morning will allow you to explore the wild abundance around, and there'll always be a fire burning - either inside in the living room or outside in the fire pit (or both!). The space is yours to hold as you wish, exploring it as fully as you'd like to.

    Steve Taylor:

    Before teacher training in Ayurvedic Yoga Massage (AYM) in India, I trained in clinical sports massage with a Diploma from LSSM with Mel Cash; the creator of Sports Massage. My AYM teacher, James Winstanley, is a pioneer of the practice, and student of its creator, Master Kusum Modak, who built the discipline based on work with BKS Iyengar. Over the last 5 years I’ve been in Bristol, working with a varied range of sports and holistic clients, working in unison with chiropractors and in other modalities. As well as massage, I love running, philosophy, festivals, reading, cooking, conversation, Victorian stuff, ghost stories, carpentry, and films.

    Elena Byers:

    Much of my life has been spent working with the creative body. Studies in Hatha Yoga with Gaurav Malik & Kate Osman, Forrest Yoga with Guardian Jambo Truong and Vinyasa with Suzanne Lahusen. My practice taking me across the world to teach residencies in Indonesia to running workshops in London & Bulgaria. Diverse years studying movement, performance, singing and visual arts furthering my fascination with the body’s ability to creatively express. As a teacher, it inspires patience and playfulness in my classes and deep understanding of the human body. Yoga for me is the coming together of creative spirit, strong body and open mind, to feel fully alive.

    For more information or to book a space please CLICK HERE to visit the website.


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