Crabapple Harvest at Penn Yields 40 Pounds
The partnership between Penn and the Philadelphia Orchard Project continues to grow. In September, nearly 20 volunteers joined POP staff to pick close to 40 lbs of crabapples from three clusters of trees on Penn’s campus. According to Robyn Mello, Education & Outreach Director at the Philadelphia Orchard Project, “Everyone went home with at least a pound of crabapples to experiment with their own recipes.” A few volunteers spent the whole day with POP, to harvest, make crabapple jelly, and learn basic canning procedures at the Center for Culinary Enterprises with Molly Haendler, owner/operator of Spruce Hill Preserves.
View photos from the Crabapple Gleaning on POP’s Facebook page.