A sample of the crabapples my trees have produced this year. Some are named varieties (Dolgo, Haralson, Firecracker, Centennial, Whitney) and others are from feral trees, seedlings found here and there, with good fruit and strong form. Their flavors vary from tart to sweet-tart to bitter-sharp. Mixed with sweeter apples these make good apple sauce and country wine. Some of the larger apples and crabapples will be peeled, cored, sliced, some to be dehydrated, some to be frozen for apple crisp. A few quarts of Centennial crabapples, which are sweet-tart, oblong fruit with yellow skins blushed with red and pale yellow inside, after being quartered and cored will soak in brandy three months to be enjoyed later when winter descends.