Japanese quince (Chaenomeles japonica), also called flowering quince, are in their floriferous glory right now. My neighbor's quince, left, makes the view of the courtyard through my kitchen window so much nicer this time of year.
In late summer, the apple-shaped fruit of the quince bush litters the ground. That's because the flesh is hard and they're too bitter to eat raw–quince actually have more Vitamin C than lemons and are quite astringent. However you can make jams and preserves from them, which are supposedly quite good.
Now, if I only knew how to make jams. Maybe in my next reincarnation as a homesteader.