Just about any way at all! And I've been keeping close company with apples for the past couple of days.
We harvested all of Zestar apples, which are usually the first ones ready.
This year's harvest wasn't the best. We got only 42 apples off of our two trees in the "cage." But most of them are quite large in size and are making wonderful eating apples.
We planted another Chestnut Crabapple this spring to add to our existing one, so we had apples from just the original tree this year. They're the largest crabapples I've ever seen and also the sweetest tasting. We save them for eating-out-of-hand, too.
This shows the size of both the Zestars and Chestnut Crabapples. About three inches across for the Zestars and two inches across for the crabapples.
This past Thursday we went to friends' house to pick apples they had offered to us. These will be for our supply of applesauce.
We came home with four 5-gallon pails (three pictured above) of wonderful apples from their big, 35+ year old tree. It was planted by the previous generation that owned the house, so they weren't sure of the variety all these years later.
Papa Pea, who worked in an orchard during his high school years, thinks they are most likely Baldwins.
I've made two batches of applesauce with the first two pails in the past two days. More on the schedule for today. Above shows one batch of the half cooked down sauce in my biggest stock pot. And, oh! The aroma that has been permeating the house!