The calendar may say it's February but the trees here in San Francisco are starting to leaf out and the daffodils are starting to pop up everywhere.
That must mean we are in the home stretch -- almost springtime!
As a baker who prefers to use locally grown, organic fruit, February-April is an in between time -- berries aren't ready yet and California apples and pears are pretty much done for the season.
As I typically do during the winter months, I keep busy testing new pie fillings as well as other pie related offerings that might make an appearance in my online shop as well as at the Palo Alto Farmers' Market when it reopens in May.
Until then, there is still lots of pie to eat -- I did find a good source of beautiful organic apples from Washington State so available for order now are classic apple ipies.
So as always, eat more pie!
