Friday, August 10, 2007

Those Crabapples ARE Edible After All

These are my plans:
  • Pick about 10 ripe crabapples. Ripe means red.
  • Mince 'em with a vengeance and no mercy. Seeds? Meh. Seeds never hurt anybody.
  • Stick 'em in a pot with a couple tablespoons honey. Simmer simmer simmer. Destination: mush.
  • Put the mush in a PIE. (A small one. More like a tart, really.)

I'll let you know how it works out.

2 comments:

Rebecca said...

Apple seeds contain trace amounts of cyanide, as do pear seeds. But I eat them all the time.

Nicole J. LeBoeuf-Little said...

Me too. Ain't dead yet, is we?