In article <mcvzh.1951$ov2.408@trndny06>,
"Janet Puistonen" > wrote:

> Of these, I'd agree that Winesaps seem the best for sauce. I recently had a
> Honeycrisp for the first time and was blown away by how good it was as an
> eating apple.

{Barb brushes fingertips on lapel} - That Honeycrisp was born right here
at the U of MN. They're finally becoming more readily available, though
still more expensive than Haralsons or more "ordinary" apples.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor