In a few weeks they will be ready to bloom, just in time for Christmas and after.
The 2nd edition of our Windmill Farm-CSA business being featured in the Edible Shasta-Butte magazine will be out in a couple of weeks. Earl was out last week taking photos so it will be fun to see which ones they selected. As soon as it is printed and available, I will let you know!
I have been feeling like baking lately, so I made a chicken pot pie. They are not that hard to do. I like to make my own crust, but using store purchased pie crust makes it even easier. And you can get the pre-cooked chickens at the store to save time too. I saute the onions, carrots, parsley, celery, chicken, broth, a little milk/1/2 & 1/2 in a big pot, when cooked, add a little flour to thicken up the broth; add frozen peas and put into a pre-cooked crust. Then put a top crust on it; sprinkle some coarse salt on top, punch with fork to let steam out and cook at 350 degrees for about 45-50 minutes or until crust is brown. Oh, and I whip up an egg and brush on egg over crust and that really gives it a golden brown. Talk about home comfort food!!!