We harvested, or "scrumped," a few 3 gallon buckets of apples from an abandoned orchard on an empty lot. I borrowed a peeler/corer from a Buy Nothing group neighbor, and I processed the lot of them. We have several gallon jars filled with dehydrated apple slices for snacking and winter baking, 4 quart jars of apple sauce in the freezer, and once I ran out of storage containers I made two Swedish apple crumbles for desserts this week.
I saved the peelings and cores in the freezer. Some will be used to make cider vinegar (a new experiment I've been meaning to try), while the rest can be used to flavor kombucha, simmered with spices for holiday potpourri, or to make apple syrup for oatmeal or pancakes this winter.