Harvest, Milling, and Cider at the Mill

September has always been one of the busiest months at the Mill at Anselma. For centuries, this was the time when local fields yielded their bounty, and farmers turned to the mill to prepare for the long winter ahead. Corn, wheat, and rye came in from nearby farms, with wagons lining up along Pickering Creek as the miller worked tirelessly from dawn until dusk. The month marked not just a harvest, but the start of a communal effort to ensure food security for the coming cold months.

Long before European settlers arrived, the Lenape people who lived throughout Chester County relied heavily on corn as a dietary staple. They planted and harvested maize in cycles that aligned with the seasons and used it to make hominy, breads, and porridges. This knowledge of cultivating and processing corn became foundational for early European colonists, who depended on both Indigenous agricultural practices and the grinding power of local mills. By the 18th century, mills like Anselma transformed harvested grain into flour and meal, tying the agricultural rhythms of the region to the mechanical ingenuity of milling.

By the late nineteenth century, the September harvest at Anselma expanded to include another seasonal staple: apples. When Oliver E. Collins acquired the mill in 1919, he refurbished an existing cider press and reintroduced cider-making as a central fall enterprise. Cider quickly became as important to the community as flour and cornmeal. Even during Prohibition, barrels of cider were a mainstay for farmers and families, carrying them through the winter months.

Today, when we gather for Cider Fest, we celebrate more than a beloved drink; we honor a legacy of resilience, community, and ingenuity. From the Lenape cornfields to the creaking grindstones of Anselma, September has always marked a time of harvest, milling, and preparation for the future.