Last week, M. and I visited The Farm Institute in Katama, where we met with Julie Olson, the Farm Manager and best tour guide on the farm to show us around and introduce us to some soon to be delicious animals. We met Ruth (soon to be delicious steaks), Carey (soon to be delicious bacon), Snowflake (soon to be delicious lamb chops), and about a million chickens (soon to be…delicious chicken!) And delicious chickens lay eggs, which become delicious Guava Flan. (Have I said delicious enough times to make you mad? I’m sorry.) Farm fresh eggs, cage free and their moms were left to roam happily all over the farm. Eggs that had yolks as bright as orange zest! Read more about my visit to The Farm Institute over at Martha’s Vineyard Online.
Have you ever had Guavas? Hopefully you have and if you haven’t please scout them out! There are a few varieties of guavas, but I grew up with a guava tree in my backyard that harvested the sweetest guavas ever, with a rosy pink interior. We’d also purchase guavas of other varieties, with a stark white interior and crunchy texture. In this recipe I used guava paste, a dark purple product made with guava and sugar. It’s sticky and melts easily do to the high amount of sugar in it, thus this is the only sugar (other than the caramel), in this recipe.
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