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Happy St. Patty’s Day!

By | MicroGreens | 105 Comments
 

Luck of the

Irish Martini!

Fresh Origins Petite

Lucky Shamrock™

½ oz Midori

1 oz Melon Vodka

½ oz Melon Juice

½ oz Sweet & Sour

Chilled Martini Glass

You don’t have to be Irish to get lucky with this fun cocktail! Add ingredients to a shaker with ice, shake vigorously, strain into martini glass. Garnish with Fresh Origins Lucky Shamrock™.

Petite Lucky Shamrock™

Perfect for St. Pattie’s Day; it’s time for Petite Lucky Shamrock™ to dazzle March dishes! Extraordinary three, four and five leafed clovers! These large green leaves have a striking burgundy and white central pattern and measure about one to one and a half inches in diameter. Yummy clover taste. Ideal for cocktails and salads. Top meat and poultry entrées or use as a beautiful edible bed for seafood. Dress up cakes and upscale pastries or float on soups. Add a touch of luck to any plate!

Cinnamon-Maple Persimmon Panna Cotta, Candied Pecans with Micro Basil Cinnamon

By | MicroGreens, Recipes | No Comments

Microgreens, Fresh Origins

Cinnamon-Maple Persimmon Panna Cotta, Candied Pecans with Micro Basil Cinnamon

 4 servings

Poached Persimmons 

4 persimmons, peeled, chopped

2 cups water

1 cup granulated sugar

1 cinnamon stick

Bring the water and sugar to a boil, then lower to a simmer and add the diced persimmons and cinnamon stick. There needs to be enough water to cover the fruit.
Simmer until persimmons are soft. Let cool. Puree until smooth.

Panna Cotta

14 ounces poached persimmon puree

½ tsp ground cinnamon

¼ cup granulated sugar

1 tbsp Brandy

2¼ tsp powdered gelatin

3 tbsp cold water

2 cups heavy cream

½ cup maple syrup

Sprinkle the gelatin over cold water in a medium bowl and let it stand while you prepare the rest of the panna cotta. Oil four ramekins or glasses with a neutral-tasting oil. (Skip this step if you’re planning on serving your panna cotta in their molds).

Heat the cream, sugar, brandy and cinnamon in a saucepan, stirring to dissolve the sugar.  Once the sugar is dissolved, remove from heat and stir in the persimmon puree. Pour in gelatin and mix until the gelatin is completely dissolved.

Divide the panna cotta into the prepared molds and chill for at least 4 hours before serving.

Maple-Candied Pecans

8 ounces pecan halves

3 tablespoons maple syrup

2 tablespoons brown sugar

Preheat the oven to 325. Put foil on top of a baking sheet. Mix the syrup and sugar in a bowl, then stir in the pecans, tossing to coat and transfer to the baking sheet. Bake for about 10 minutes. Separate any nuts that stick together with a fork. Let cool.

To serve:

Top with pecans, maple syrup and garnish with Fresh Origins Micro Basil Cinnamon.

 Microgreens, Fresh Origins

 

‘Just For Food’ Blog: Flavor meets Beauty!

By | MicroGreens, Recipes | 1,349 Comments

“At the end of the day, it’s all just food.”

Kosta Kontogiannis is the creator of the Just for Food Blog, which focuses on the wonderful world of fine dining! His passion and eye for colorful, flavorful and distinctive cuisine make his blog quite interesting and fun to read. He’s not only a writer but a wonderful chef as well with many innovative ideas. Fresh Origins got the chance to meet him at the Star Chef’s Congress in New York last year and has since formed a very nice relationship with him. Here are some of his fantastic recipes using Fresh Origins  MicroGreens!

This attractive appetizer truly makes mouths water…..

Citrus Ceviche with Micro Chamomile

Ingredients:

Fresh Origins Micro Chamomile

4 oz fresh Chesapeake Rockfish

Juice from 1 lemon

Juice from 1 lime

Zest from 1 lime

2oz freshly squeezed Orange Juice

1tsp to 2 tsp Scallions (finely chopped)

Extra Virgin Olive Oil

Lemon Rind (Candied)

Fleur de Sel

Fresh ground pepper

 

For the Ceviche:

Directions:

Dice the rockfish into very small pieces. Place in a shallow container. Mix in the citrus juices and the zest. Let sit for 35 minutes to an hour, covered, in the refrigerator. The lemon will effect the appearance and taste of the fish if it sits too long, so pay attention. Drain 3/4 of the juices allowing just a little to remain. Add olive oil to lightly coat and stir in the scallions.  Season with salt and pepper. Reserve ceviche in the refrigerator.

For the Candied Lemon Rind:

Ingredients:

1 Lemon, washed well

2 1/2 cups Sugar

Water

 

Directions:

Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups of cold water. Bring to a boil, then drain out the water. Again add 2 cups cold water, bring to a boil and drain. Repeat the process a third time, then remove the peels from the pan and set aside.

Add 2 cups of sugar and 1 cup of water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, (max 10 minutes). Drain the peels and let cool.

Add the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork, remove the peels one at time, gently shaking each to remove excess sugar. Store in an air-tight container. The peels will keep for several weeks.

 

To Finish:

Toss Fresh Origins Micro Chamomile very lightly with a few drops of lemon juice and a tiny bit of olive oil to coat. Using a mold ring, form the ceviche on a plate then drizzle lightly with olive oil, a small pinch of Fleur de sel and one thin strip of the candied lemon rind. Place Fresh Origins Micro Chamomile on top. Serve cold.

“The Micro Chamomile has a really subtle taste and left a nice note.” -Kosta

Next up, we have a delicious and beautiful seafood entrée….

Ahi Tuna wrapped in Prosciutto with

Yellow & Red Pepper Essence

 

 

Ingredients:

For the Tuna:

 

Fresh Origins Micro Chamomile & Micro Shiso Green

5 oz cut of rectangular Sashimi Tuna

4-5 slices of thinly sliced Prosciutto

Salt, Fresh Ground Pepper

Fleur de sel

Yuzu juice

Olive Oil

For the Peppers:

 

2 Red Bell Peppers

2 Yellow Bell Peppers

Salt, white pepper

Shiracha

1 oz Cabernet Vinegar

2 oz Simple Syrup

Directions:

Cut the tuna into large rectangles, season lightly all sides.  Roll the tuna with prosciutto tightly. Set in refrigerator.

Roast and peel yellow and red bell peppers. Blend yellow peppers until smooth with salt, white pepper and a few drops of simple syrup. Pass through fine sieve. Add 1/3 tsp of shiracha and blend well. Repeat with red peppers. Let sit for 1 hour before use.

Heat a non stick pan and sear the prosciutto wrapped tuna for 2 min on each side with med to med high heat. Remove from heat and let rest for 2-3 min. Slice the tuna into small thin square slices. The tuna should be rare in most parts.

Toss Micro Chamomile and Micro Shiso Green with a few drops of yuzu juice and olive oil. Place Tuna on a plate. Using the Red pepper essence place a stripe of sauce close to the tuna, then add a few drops of the yellow pepper essence around it.  Drizzle a few drops of yuzu on the tuna and a few drops of olive oil and some fleur de sel. Place MicroGreen salad on top.

Last but certainly not least, this poultry recipe will wow your eyes and taste-buds….

Duck Breast with Muscat de Beaum, Lavender gel & Balsamic Wildflower Honey Reduction

Ingredients:

 

For the Duck:

1 duck breast (300 to 400 grams)

Kosher Salt

2 or 3 sprigs of fresh Thyme

Fresh ground pepper

2 tbsp Duck fat for searing

Cast Iron Skillet

For the gel:

1 ½ cups Muscat de beaums Wine

5 Gelatin Sheets

2 Fresh Origins Lavender Tops

Small plastic tray or mold to set the gel

For the Reduction:

5 oz Balsamic vinegar

2 whole black peppercorns

Wildflower Honey to taste

To Finish:

Fresh Origins MicroGreens

Olive oil

Balsamic vinegar

Truffle Oil

Fleur de sel

Fresh ground pepper

Notes:

“Lavender Tops have a bold flavor. They have a tea-like essence at first in a liquid but seem to get stronger. It is very important to use them with moderation as they tend to give a bitter aftertaste to liquids.

Balsamic vinegar reduction will easily go from just right, to burned if heat, time and monitoring are not honored. The idea here is to capture some of the essence of the vinegar blanched with the honey and infused lightly with spice from the peppercorns.” -Kosta

 

Directions:

 

For the Gel:

(Idea of  Chef Joe Bartel of The Church Point Manor & The Cellars restaurant in Virginia Beach)

Place Muscat de beaums in a small pot and heat without boiling. Remove from heat and add Fresh Origins Lavender Tops and gelatin sheets for a few minutes.  Dissolve gelatin in Muscat and drain the mixture into a small plastic tray or mold of preference to create a “sheet” or a rectangle that will allow you to slice the gel.  Set outside the refrigerator for about 30 minutes then cool in refrigerator until completely set.  Cut small rounds out of the gel with round cutter or cutter of your preference.  Set aside.

For the Reduction:

Place balsamic and 2 peppercorns in low heat and cook until mixture is reduced by 1/3.  Add the honey and reduce almost in half.  Do not allow balsamic to have a syrup consistency yet, as it will become really thick when it cools down. Taste and adjust acid with a couple more drops of honey if necessary. Strain and allow to cool for at least 30 minutes.

For the Duck:

For Duck Sous Vide:

Set up immersion circulator water bath to 60.5 and allow to heat up. Vacuum seal duck breast in bag with 2 tbsp of duck fat, a sprig of thyme, a little salt and fresh ground pepper. Place in the water bath for 30 min or 45 min depending on size (300 or 400 grams). When you’re ready to take the bag out of the water bath, heat a cast iron skillet.  Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook). Remove from heat and let sit for a couple of minutes.  Slice into thin pieces and set aside.

To Finish:

Place sliced meat on top of a streak of balsamic reduction.  Garnish with Fresh Origins MicroGreensand the gel on top.  Decorate with dots of wildflower honey and balsamic reduction.

If you do not have the sous vide technology in your kitchen, here is an alternative method:

Clean and score the skin of the Duck breast in a diamond pattern. Season with salt, ground pepper and fresh thyme. Let sit and come to room temperature (about 15-20 minutes). Sear in a pan (cast iron pan preferably) on both sides starting with skin side down first getting a good crust, then flip over and sear for a few more minutes. Probe with a thermometer to read 125 degrees F. Remove from heat and allow to rest for a couple of minutes. Slice thin and finish as described above.

Getting thirsty? Well, you are in luck! Here are some of Kosta’s fabulous Cocktails!

Lemon Rosemary Martini

“Beautiful Rosemary tops from Fresh Origins have such a full bodied aroma! The flavor is also very strong in this so you might want to adjust the variables to your personal taste.” – Kosta

Ingredients:

5-7 Fresh Origins Rosemary tops

1/2 Cup Water

1/2 Cup of sugar

Zest and Juice of 1 Lemon

2 oz of Good Vodka of your choice (or it could be 3 oz depending on your mood)

Ice

Directions:

To make the base, make a syrup that has a 1:1 ratio of sugar to water, adding the rosemary and lemon zest.  Bring to a boil, dissolving sugar while stirring.  Remove from heat and let cool. Discard lemon zest and rosemary.

Combine half of your syrup or less (judging by how sweet you want it to be), juice of 1/2 lemon, vodka and ice. Mix in shaker and strain and into a chilled martini glass. Garnish with Fresh Origins Rosemary Tops.

“The scent of rosemary is profound every time you take a sip!” – Kosta

Perfect for a hot summer day spent poolside….

Now we transition from tangy to sweet…..

Stevia Mojito

Fresh Origins Petite Stevia™

Ingredients:

8 Sprigs of Fresh Origins Petite Stevia™

10-15 Mint Leaves

1/2 Lime

1/2 tsp of Stevia Extract powder

2oz of Bacardi or Rum of choice

1 cup of Club Soda

Ice

Directions:

Place the Mint and Fresh Origins Petite Stevia in a glass and using a muddler “bruise” the herbs. Add fresh squeezed lime juice, rum, club soda, 1/2 tsp of stevia powder and ice. Stir and taste. If you want your drink with more kick, add 1/2 oz more rum. If you would like it sweeter add some stevia powder, 1/2 tsp at a time (it dissolves great).

“Its a wonderful and refreshing drink for the summer… And a great way to enjoy a sunny day with friends.” – Kosta

Thank you Kosta for all the great recipes!!

Scrumptious Sushi + Asian MicroGreens = Mouthwatering, Attractive Dishes!!

By | MicroGreens, PetiteGreens | 886 Comments

Eel (Unagi) Nigiri with Gold Kaiware Shoots™

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Fresh Origins Gold Kaiware Shootsboast attractive long pink stems with small golden leaves. Their pungent spicy radish flavor adds tremendous tastiness to this sweet sushi dish.  Not only a flavor addition, this garnish adds depth and creates a spectacular presentation.  This attractive shoot is high in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese.

 

Salmon Nigiri with Micro Wasabi

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Our Micro Wasabi’s attractive bright green leaves make for a classic and clean garnish for nearly any plate. Bursting with spicy flavor, Fresh Origins‘ Micro Wasabi tastes just like real wasabi, though milder. It even clears your sinuses! Naturally this is the perfect addition for sushi and other Japanese dishes. If you want to add a spunky kick to your food, this is the garnish for you!

 

Sushi with Petite Asian Mix

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Our Petite Asian Mix blends the very best fresh Asian herbs and greens. Wonderful flavors of Mizuna, Tatsoi, Shiso, Mitsuba, Pak Choy, Peas, Mustard, Shungiku  and others truly make mouths water. Not only tasty and healthy, this combinbination contains different colors, shapes and textures to enhance the look of any plate. Asian entrees are a perfect match for this delicious mixture. Top seafood and meats, use as a beautiful edible bed or just add a light vinaigrette to create a wonderful fresh side salad.

 

Nigiri with Micro Radish Ruby

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Glamourous Micro Radish Ruby™ is truly an eye-catcher, with its royal dark purple leaves on matching purple colored stems. And it tastes as good as it looks! It’s fresh and spicy radish flavor accents seafood and meat entrees.  Contains  antioxidants called anthocyanins, that create its brilliant color. Show its colorful personality in mixed green salads, soups and sushi!

 

Assorted Nigiri with Petite Edamame

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Another Fresh Origins’ exclusive products, Petite Edamame™ is the latest and greatest thing! These Japanese green soy beans have a deep green color and resemble a bean that is opening with a new leaf coming through the middle. This Petite can be used as a substitute for regular edamame. It has even more flavor, and is easier to eat because there are no pods to deal with! Sauté, boil, flash fry, steam or just eat fresh! Also great as an extremely healthy veggie side dish or side salad. Petite Edamame™ boasts a full-bodied, nutty and beany flavor. This yummy legume is an excellent source of protein and unlike any other garnish out there! Truly sensational.

 

Handroll with Gold & Red Kaiware Shoots

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Red Kaiware Shoots™ display radiant shades of purple, red and maroon leaves with lovely pinkish-purple stems. Its spicy radish flavor pairs perfectly with all sushi dishes, and its long stems make it a great ingredient for rolling  in a handroll. It pairs especially well with savory meats! Add a colorful presence and enhance salads, appetizers, entrees, and Asian cuisine.

 

Sushi with Micro Shungiku

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These uniquely shaped chrysanthemum leaves have a succulent and juicy texture with a great earthy flavor. It is a stunning garnish for any plate, especially appetizers, sushi and stir-fries. Float on soups or add a tasty twist to fresh mixed green salads! Shungiku is also a highly nutritious green, containing Vitamin A,Vitamin C, Vitamin E, Vitamin K, Vitamin B12, and Vitamin B6. Fresh fish and healthy fresh greens, what could be better?

Micro Antioxidants Mix™

By | MicroGreens, Recipes | 568 Comments

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A colorful, attractive mixture of micros with different textures and shapes, our Micro Antioxidants Mix contains micros with the highest levels of antioxidants!  These include: broccoli, cabbage, dill, kale, lemon balm, marjoram, oregano, radish, savory and thyme.  This combo boasts fresh flavors of citrus, spicy flavors of radish, intense herb flavors, and hearty flavors of cruciferous veggies.  Antioxidants are substances that may protect your cells against the effects of free radicals.  They can help to maintain health and prevent diseases such as cancer and heart disease.  Eating these tasty MicroGreens is a fun and simple way to get these crucial vitamins into your body.

Boost your antioxidant intake even more with meals that include berries!  Few fruits have quite the provocative allure, the fragile charm or the nutrients of berries. They’re full of fiber, vitamins and minerals and are loaded with healing antioxidants.

Cranberry & Feta Stuffed Pork with Cranberry Reduction

cranberry-feta-stuffed-pork-with-cranberry-reduction

Ingredients:

Fresh Origins Micro Antioxidants Mix

2-3 lb Pork Roast

2 packages of Dried Cranberries

3 Cups of Red Wine

1 package of Feta

1 can of Chicken Stock

Olive Oil

Butter

Cinnamon

2 cups of Sugar

Salt, Pepper

Cooking Twine

Directions:

For the Pork:

Cut pork roast down the center (not all the way through) to make it into a thinner flat piece.  Add 1 package of cranberries and feta to the center of the meat (like you are making a burrito).  Then take the two side ends and bring them together. Tie up the whole roast with 4 pieces of twine.  Season with salt and pepper.  Add olive oil and butter to the top.  Add chicken stock to the bottom of the baking pan.  Bake for 10 minutes at 400 to get the top crisp. Then for an additional 45 minutes at 350 or longer depending on your oven.

For the Cranberry Reduction:

In a small saucepan, add 1 package of cranberries, butter, olive oil, sugar, red wine, salt and cinnamon.  Simmer for 30 minutes or until the consistency is thick and the wine is reduced.

When pork is done, slice it and add the cranberry reduction on top.  Serve with a side dish of your choice and garnish with Fresh Origins Micro Antioxidants Mix!

 

Antioxidant Berry Tart

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Ingredients:

Fresh Origins Antioxidants Mix

Fresh Blueberries

Fresh Blackberries

Fresh Strawberries

Fresh Raspberries

Mascarpone Cheese

Granulated Sugar

Powdered Sugar

Grand Marnier or Triple Sec

Small Frozen Tart Crust

1 Egg

Directions:

Put whole blueberries, blackberries, raspberries and sliced strawberries into a bowl, add 2 tablespoons Grand Marnier and granulated sugar, stirring to coat every berry.  In a separate bowl, add berries and 2 tablespoons Grand Marnier and mash mixture.  Combine mashed mixture with whole berry mixture.  Place in the refrigerator for 45 minutes to an hour to let berries macerate.  Mix every 20 minutes or so and add more sugar.  You’ll know they are ready when a thick syrup begins to form.

While waiting, combine mascarpone with Grand Marnier and Sugar and set in refrigerator.

When the berries are almost done, crack an egg and separate the yolk and the whites. Brush the edges of the crust with the egg yolk. (This will give the edges a nice golden brown color when baked). Bake tart crust for 10-12 minutes at a temperature of 450.

When crust is done, let cool for 15 minutes.

While waiting, combine mascarpone mixture with berry mixture.

When crust is room temperature, remove it from its outer baking shell.  Then plate crust and fill the center with the mascarpone and berry mixture.  Add fresh berries to plate, surrounding tart. Garnish tart with fresh berries and Fresh Origins Micro Antioxidants Mix.

Cinco de Mayo: Festivities, Fun & Food!

By | Recipes | 1,216 Comments

For Cinco de Mayo celebrations, we’ve come up with some tasty dishes! These fast and easy recipes are an upscale twist on traditional Mexican Cuisine. Both dishes are garnished with Fresh Origins Micro Cilantro. For such a tiny herb, Micro Cilantro packs an intensely fresh flavor. Adding this Micro to your dish will add a unique kick to every bite!

Crab Stuffed Avocados

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Ingredients:

Fresh Origins Micro Cilantro

Fresh Lump Crab Meat

Avocados

Crumbled Feta

Cherry Tomatoes

Mustard Dijon, Mayonnaise

Olive Oil, Balsamic Vinegar

Salt, Pepper

Tapatillo

Black Beans

Directions:

Warm black beans in a pot. Slice Avocado in half, remove pit, scoop out the center of the slices slightly. In a bowl, mix crab, feta, sliced cherry tomatoes, mustard dijon, mayonnaise, olive oil, balsamic vinegar, salt and pepper. Add crab combination to the center of the avocados. Drizzle with tapatillo. Plate with black beans. Garnish with Fresh Origins Micro Cilantro.

 

Duck Tacos

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Ingredients:

Fresh Origins Micro Cilantro

Duck Breast

Queso Fresco

Avocado

Cherry Tomatoes

Mango

Red Onion

Garlic

Chicken Stock

Corn or Flour Tortillas

Black Beans

Corn

Limes

Tapatillo

Olive Oil

Salt, Pepper

 

Directions:

In a bowl, add duck breast, olive oil, salt, pepper, tapatillo and lime juice. Set aside to let marinate.

Saute minced garlic and chopped onions.

Chop tomatoes, mango, avocado and crumble cheese. Set aside.

Add duck and juice to the pan with garlic and onions. Add chicken stock and more of the seasoning mix if needed. Cover and slow cook at medium heat.

When duck is cooked, chop into cubes. Fry tortillas in olive oil.

Plate tortillas, add duck and onions, corn, black beans, tomatoes, avocado, mango, cheese, lime juice and tapatillo.  Garnish with Fresh Origins Micro Cilantro, a perfect addition to the layers of flavors in this dish and not too overpowering.

Fabulously Fresh: PetiteGreen Season’s Mix™

By | PetiteGreens | 1,263 Comments

petite-seasons-mix-tmExecutive Chef Andres Banuelos of the fabulous Hawthorn’s Restaurant is especially partial to fresh locally grown produce. Appreciating the bounty of California’s rich agricultural community, Chef Andres marvels at the superior quality of locally grown PetiteGreen Season’s Mix™. One of his favorite fresh greens, this premium Mix boasts brilliant colors, delectable textures and rich flavor. Chef Andres tells Specialty Produce that PetiteGreen Season’s Mix™ beautifully and deliciously enhances a variety of his outstanding specialties and offers limitless versatility.

Truly a gorgeous signature item of Fresh Origins Farm in San Marcos, California, glorious PetiteGreen Season’s Mix™ is a very impressive colorful blend of most all of Fresh Origins‘ locally grown PetiteGreens and fresh greens. Not only luscious eye candy, complementary flavors are combined that absolutely delight the palate.

PetiteGreens are heartier, offer more flavor and are harvested much larger than MicroGreens. PetiteGreens are the next step beyond MicroGreens when it comes to color, texture and taste. Nutritious PetiteGreens are cut when they are about three to five inches tall and about four to six weeks after planting. Larger than MicroGreens but smaller than baby greens, PetiteGreens are used mainly for fresh eating. As an edible garnish or added to fresh salads as a flavor accent, PetiteGreens are never tough or bitter, unlike mature cooking greens and herbs.

Offering exceptional color, texture and height, PetiteGreens contribute overall flavor and a very striking presentation. Favored by chefs for culinary versatility, PetiteGreens add a sophisticated touch to entrées, appetizers, crudités, hors d’oeuvres, hot or cold beverages, cocktails and desserts which definitely adds gourmet glamour to the fine dining experience.

Specifically grown for fresh eating, striking PetiteGreen Season’s Mix™ adds a flavor combination that makes the taste buds stand up and take notice. Drizzled with light vinaigrette or balsamic vinegar dressing, this lovely mix turns into a taste sensation. As a substitute for the superb goodness of PetiteGreen Season’s Mix™, choose PetiteGreen Primavera Mix™ or PetiteGreen Asian Mix. Create your very own flavorful blend by combining several varieties of premium PetiteGreens. The flavors of red amaranth, purple mustard and cinnamon basil are especially compatible. To store, refrigerate in a sealed container. Use promptly for optimum freshness.

Start spreading the news that Fresh Origins Farm at San Marcos, California, owned and operated by David Sasuga, has a reputation for an outstanding selection of locally grown edible PetiteGreens and MicroGreens.

PetiteGreens are especially creating quite a buzz among chefs. Chefs praise the consistent quality and freshness of these truly remarkable versatile greens. Over grown microgreens are sometimes marketed by growers as Petites but Fresh Origins Farm’s PetiteGreens require an entirely different growing process than their MicroGreens. Fresh Origins Farm’s PetiteGreens are grown much differently than MicroGreens, resulting in superior form, color, flavor and uniform size. Overgrown MicroGreens may be less expensive but they tend to be stringy, too soft, not uniform in size and have a reduced shelf life and lack of flavor. Supplying area restaurants daily and year round with top quality PetiteGreens, Specialty Produce emphatically supports our local growers and farming industry. PetiteGreen Season’s Mix™ is available year-round!

Featured Restaurant & Chef: Crow Bar and Kitchen, Chef Scott Brandon

By | Restaurant Reviews | 724 Comments

crowbar_logoThe Crow Bar is called a Gastropub, which is a British term for a public house which specializes in high-quality food, definitely above the basic “pub grub”. The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called ‘The Eagle’ in London. The Crow Bar has a relaxing yet fun atmosphere, serving upscale, gourmet cuisine. Located in Corona Del Mar, a beautiful and quaint part of Newport Beach, The Crow Bar is the first Gastropub in the OC. It has a wonderful assortment of international brews and a very selective wine-by-the-glass menu. Named “Best New OC restaurant” by OC Weekly Magazine, in 2008. You can’t go wrong with the classic crow burger, consisting of ciabatta, tallegio & gorgonzola, roasted tomato marmalade, and rocket arugula. And the sausage-covered deep-fried Scotch Quail Eggs served with coarse brown mustard is truly magnificent. Grilled Cheese, Pizzas and Burgers are transformed into exceptional gourmet meals.

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Executive Chef Scott Brandon, makes visiting the Crow Bar a remarkable experience. From his charming personality to his truly innovative beautifully garnished dishes. The Brandon mantra: “Simplicity and quality go a long way. Let the food speak for itself.  Don’t get twisted and you’ll be alright’.  These are the words he lives by. Brandon is a James Beard recognized chef who began in the restaurant business as a dishwasher at the age of 14. Many years of experience, learning and traveling has made Brandon one of Southern California’s young, bright stars and has helped to give the Crow Bar its much deserved success.

Add Intensity to your dishes!!

By | MicroGreens, PetiteGreens, Recipes | 955 Comments

Try these tasty and easy recipes using Fresh Origins Micro Intensity™ Mix!

Fresh Origins exclusive Micro Intensity™ Mix is a highly flavorful blend of 15 to 20 different tiny herbs and greens. With fresh flavors of citrus, anise and sweet spiciness, this incredible mix will make your taste buds stand up and take notice!

Citrus Chicken Goat Cheese Salad

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Ingredients:

Fresh Origins Micro Intensity™ Mix

Goat Cheese

Mesclun Mix

Cherry Tomatoes

Chicken Breasts

Pecans (candied: brown sugar, butter, olive oil)

Salt, pepper, olive oil, balsamic vinegar, ginger

Garlic (1 clove)

Mandarin tangerines

Orange Juice

Avocado

Directions:

Saute Chicken Breasts with olive oil, garlic, orange juice. Season with ginger, salt and pepper.  In a separate small saucepan, saute pecans with olive oil, butter and brown sugar. Slice cherry tomatoes, avocado, & mandarin tangerines.  Plate Mesclun mix and all other ingredients. Crumble goat cheese on top, drizzle olive oil and vinegar.  Garnish with Fresh Origins Micro Intensity™ Mix!

 

Tri-Tip with Tomato Pesto Salad

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Ingredients:

Fresh Origins Micro Intensity™ Mix

Tri-tip steaks

Cherry Tomatoes (mixed colors, halved, 1 cup)

Fresh Basil (2 cups)

Garlic (1 clove)

Pine Nuts (1 tablespoon)

Salt, Pepper

Olive Oil (3 tablespoons)

Lemon Juice (2 tablespoons)

Grated Parmesan (2 tablespoons)

Mozzarella Cheese (1/2 cup cubed)

Asparagus

Food Processor

Directions:

Prepare Pesto: combine small pieces of basil leaves, cut up garlic, pine nuts, parmesan, in a food processor and pulse until finely chopped. Slowly add olive oil & lemon juice while continuing to mix.  Add salt & pepper.

Saute Tri-Tip with olive oil, salt and pepper.

Saute whole asparagus with olive oil, salt, and pepper.

Slice cherry tomatoes and mozzarella.  Combine with pesto and mix.

Plate asparagus, tri-tip and tomato pesto salad.  Garnish with Fresh Origins Micro Intensity™ Mix.

Fresh Origins Receives Perfect Scores in Agricultural and Manufacturing Practices

By | Events | 968 Comments

petite-hearts-on-fire-growingSAN DIEGO, CALIF. – February 21, 2013 – Fresh Origins, America’s leading producer of MicroGreensand Edible Flowers, has received for the second consecutive year a perfect score of 100% in their annual third party food safety audit by Primus Labs in the areas of Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).

Fresh Origins is third-party certified for food safety in three main areas of food handling: Greenhouse Production, Harvest Crew and Packing House operations, with separate audits and certificates of compliance in each one. A 100% in each of these areas is seldom achievedPrior years’ scores have been Superior ratings in the very high 90’s.

Fresh Origins is also a proud member in good standing of the California Leafy Greens Marketing Agreement (LGMA). As a member, they are subject to the rigorous standards and mandatory random field audits by USDA State and Federally-authorized licensed inspectors. Fresh Origins is among the smallest of all farms audited by Primus and LGMA. The average is estimated to be over 1,500-2,000 acres compared to Fresh Origin’s 24. 

 “Our family farm is very serious about food safety. This is a discipline and priority that we instill in each member of our team,” says David Sasuga, founder of Fresh Origins. “We are proud to be an example of a small farm that is recognized for excellence in food safety compliance. There is really no reason that small farms shouldn’t be held accountable for the safety of their products.”

Fresh Origins products are available to professional fine dining foodservice venues through specialty produce/food distributors nationwide. In 2013, Fresh Origins will be also partnering with U.S. retailers to offer select products for home cooks to enjoy as well. Visit www.freshorigins.com for more information, photos and recipes, and find us brand on Facebook and Twitter.