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Oh this looks good. Tucking it away for a winter day. Might toss a hint of brandy in… heh.


This Goan staple in the dessert family can be done in 2 ways. One is with bread which is usually white bread or with custard. Custard Powder is a yellow colored corn starch that is flavored with vanilla essence. Custard is used for many Goan recipes like fruit salads, trifle and plain custard. What I love about this recipe is that the Goan caramel pudding is lower in fat calories. It’s the Goan version of Creme Brulee and Flan with a darker caramel base.


caramel-bread-pudding-goan-imports-ingredientsIngredients for Caramel Bread Pudding

  • 2 cups of reduced fat milk or regular milk
  • 3 beaten eggs
  • 10 tbsp of sugar
  • 3 slices of crustless bread ( white or whole wheat)
  • 1/2 tsp of vanilla extract
  • 1 tbsp of water for caramel
  • pinch of salt

Making Caramel:

caramel-bread-pudding-goan-recipe|Goan ImportsCoating a steel bowl with caramel for caramel bread pudding

Direction :

  • In a steel bowl add 2…

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Spinach, it's Popeye tough!

Spinach, that dainty little green with the succulent leaves that we find so very fine in salads, perhaps in omelets, maybe stir-fries, and soups as well, has a “tough side,” too, if you will, and I can prove it.


A spinach salad from the Food Network.



You see, long after the two cold snaps that took place in November and then again in February that killed or damaged many an orchard tree, for sure killed off most of our kale – which I long thought to be the “toughest” veggie in the garden – and literally froze the cabbage heads from the inside out where they stood, it’s the spinach that’s still alive. Yep, here it is:

Overwintered spinach

Doesn’t look tough, does it? Well, to be honest, it’s not. It’s still edible. In fact, we had a salad last week, plucked straight from this patch.

Sure, the leaves are a little curly, but you’d be curly too if exposed to extreme temps! Seriously though, the eatin’ is fine when you’ve got fresh spinach available in March. And having that fresh, vitamin-rich green stuff handy is even more important if you’re a subsistence farmer, or if those fresh veggies aren’t lining the grocery store shelves.

You see, the early months of the year are known as, the “Hunger Gap.” It’s the time of the year when the soil is too cold for germination to take place, and to allow nutrients to reach the starts, so nothing grows.  If you don’t already have root crops stored in the soil (in Mother Nature’s coldbox), or overwintered greens that survived, the hunger gap is a lean time that may see you eating dandelion greens just to get those much-needed vitamins (not to mention flavor!).

Like I said though, not every vegetable survives every year. It’s all up to the weather, and our own craftiness. This winter, Flicker Farms will be growing winter vegetables to keep fresh greens and roots on the tables of Wenatchee.

Happy eating!

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Hello Wenatchee!

Welcome to the blog site of Flicker Farm, a Wenatchee, WA market garden offering fresh whole foods produce to area restaurants and markets.

Flicker Farm is the brainchild of Ken Davis of Davis Specialty Printing, and Dave Lawrence, co-owner of Apple Country Inn Bed & Breakfast.

Ken has many, many years of experience in organic backyard gardening. Dave has a horticultural background and experience with Sutton Seeds in England, his former home.

Together, they hope to grow roots and vegetables to please any palate. This is truly the beginning of a great adventure.

Keep watching this space throughout 2011 for farm updates, where to buy, recipes and more.

Stay green!

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