Roast them. Cut in half, remove seeds, coat with olive oil and arrange in a single layer on a cookie sheet lined with foil. Bake at 200 degrees for six to eight hours. Cool. Store in the fridge in a container or a jar with olive oil. For longer storage, freeze in a plastic, resealable bag.
Too many apples? Sauté slices in butter and serve as a warm side dish with roasted meat or poultry. Or simmer on the stove and make a few jars of applesauce or chutney. Don’t forget to bring your own bags. Don’t forget to bring cash, preferably in small denominations.
Too much corn? Shuck and place ears in boiling water for up to four minutes. Cool quickly in an ice bath. Drain. Slice kernels off the cob, spread on a cookie sheet in a single layer, freeze, then bag and return to freezer.