Just wanted to mention that there are two new crops for use in the Greek restaurant:
Chickpeas (3 day)
Radishes (1 day)
I didn't see it in the original post - maybe somebody else has mentioned it, I haven't read through the entire thread.
Quote:
Originally Posted by ianski71@btinternet.com
you make it in the windmill, strangely on farmtown it is made with Wheat, I thought it was made from maize (corn) therefore should have been produced in the watermill instead.
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Yep, the windmill which is under "R" for "red" if you are looking for it alphabetically.
And I also thought couscous was corn based - but I looked it up and apparently normal couscous is wheat based. Maybe there is a corn based version for hispanic cooking that we've been expose to?