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5 Inspirational Dishes with Edible Flowers

By | Edible Flowers | No Comments

Edible Flowers have played a vital part in our food experiences dating back to the times of the Greeks, Romans, and Ancient Chinese. Edible Flowers have been used in table decorations and as part of our meals. These flowers not only impact our visual and olfactory senses, but, are also used to tantalize our taste buds. The vibrant colors provided by flowers can be either visually subtle or brilliant in color, which can help to elevate or complete the presentation of your plate. In most cases, Edible Flowers are used to complement your food. One can simply place a Basil Blossom Flower or Kale Blue Flower on a dish or add sugar-coated roses or pansies to desserts for additional flare.

Edible Flowers not only add beauty to your presentation but can add flavor profile to your dish.  Below you will find 5 inspirational dishes using Edible Flowers.

1.Apricot Tartines with Violas: Violas add an element of voila to this appetizer. The subtle flavors of the bloom enhance the sweetness in the apricots on garlic and cheese topped tartine. (picture supplied by Brit+CO)

apricottartines

2. Crystalized Rose Petals (sometimes called candied): Here’s one thing we know for sure. Flowers make the best dessert decoration, and when they are crystalized, they take dessert over the top!

crystalized Rose petals

 

3. Orange Ginger Seared Scallops: Instead of your typical herbs, top these citrus-flavored scallops with fresh flowers.

orange gibne

 

4. Asparagus and Goat Cheese: We can’t decide which of this dish’s three components tastes best: The fresh spring asparagus, the fruity orange vinaigrette or the sweetened up goat cheese mixed with fresh edible flowers. (picture supplied by Brit+CO)

aspargus and goat cheese

 

5. Squash Blossom Pesto: This savory spread gets tons of veggie flavor from fresh squash blossoms. It goes a long way on pizza, sandwiches or pasta.

squash

 

 

A Great MicroGreen Recipe for Easter

By | Herb & Flower Crystals™, MicroGreens, Recipes | No Comments
Seared Scallops over MicroGreens with Orange Tarragon Vinaigrette with Butter Poached Lobster
Looking for something unique and delicious for Easter? Look no further, try this recipe with some of our premium MicroGreens.
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Vinagrette
  1. 1 cup fresh orange juice
  2. 1 big sprig fresh tarragon
  3. 2 tablespoons white wine vinegar
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon finely chopped garlic
  6. 1/2 cup grapeseed oil
  7. Salt and freshly ground black pepper
Gastrique
  1. 1/2 cup granulated sugar
  2. 1/2 cup apple cider vinegar
  3. Salt
  4. 1/2 fresh mango
Lobster
  1. 2 tablespoons white vinegar
  2. 2 lobster tails
  3. 1 1/2 cups unsalted butter
  4. 1 clove garlic, minced
  5. 1 shallot, minced
  6. Salt
Crostini
  1. 1 clove garlic
  2. 8 slices baguette, sliced diagonally about 1/4-inch thick
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon herbes de Provence
  5. Salt
Assembly
  1. 4 large scallops
  2. Salt and freshly ground black pepper
  3. Grapeseed oil
  4. 1 1/2 cups microgreens of your choosing
  5. 8 MicroGreens Micro Chives
For the vinaigrette
  1. In a small pot, add the orange juice and tarragon sprig. Bring to a boil, then reduce to a simmer and reduce the juice by half. When reduced, remove the tarragon sprig and chill the juice in the refrigerator. When cooled, add the white wine vinegar, Dijon mustard, garlic and a pinch each of salt and pepper. Whisk together. Slowly drizzle the grapeseed oil while whisking until you get an equal balance of oil to juice. Taste, then adjust the seasoning if necessary. Put aside
For the gastrique
  1. In a small pot, add the sugar, apple cider vinegar, and some salt. Bring to a boil, then reduce to a simmer. Add the mango, and simmer for 15 minutes. Use an immersion blender, blender or even a hand mixer to blend well. Then strain through a fine mesh sieve. (If you don't have a fine sieve, you can use a regular strainer lined with cheese cloth or a clean dish towel.) You want to remove any little bits of mango that the blender missed. Put in the refrigerator to cool. For the lobster: Bring a pot of water to a boil and add the white vinegar. Drop in the lobster tails and simmer them until they just begin to turn bright orange/red. Let cool and remove the lobster meat from the shell. Chop the meat into pieces, just smaller than bite size. Heat a medium skillet over medium heat and add 1 tablespoon of the butter. Add the garlic and shallots. Saute until translucent. Add the remaining butter and melt. Add a good pinch of salt. Add the lobster and stir to coat with the butter. Simmer for 1 minute. Remove the pan from the heat and keep warm.
For the crostini
  1. Preheat the oven broiler. Cut a clove of garlic in half, and rub both sides of the bread with the cut sides of the garlic. Brush one side of the bread with olive oil, and sprinkle very lightly with herbes de Provence and salt. (If you don't have HDP, you can use a mixture of dried thyme, basil, rosemary, marjoram, sage, savory and fennel seeds, or any one of those herbs you happen to have.)
  2. Lay the bread on a cookie sheet and reserve.
To assemble
  1. Start with the scallops. Pat your scallops dry with paper towels. They MUST be dry in order to get a nice sear and crust on the outside. (If you don't, you'll have a scallop just steeping in its own liquid, getting mushy, with no color, sear or flavor.) With a paring knife, score the top of the scallops with a crisscross. You want to just score the outer layer, 1/16-inch deep. Sprinkle the scallops with salt and pepper. In a scorching hot pan with grapeseed oil, put your scallops in scored-side down. Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn. The scallops will tell you when it's ok to lift them and take a peek at your sear. When you're able to pick the scallops up with no resistance at all, you can then take a peek to see if you're ready to flip it. You want a nice rich golden brown color on your scallop. Once you've achieved the proper color, flip your scallops and remove the pan from the heat.
  2. Put your crostini in the oven to toast. Add the vinaigrette to your greens a little at a time. You want to just cover the greens with the vinaigrette, we don't want to drown it. Think light.
  3. Now on each serving plate, place a silver-dollar-size portion of the dressed MicroGreens in the center of the plate. MicroGreens to try: Micro Arugula, Micro Broccoli, Micro Cucumber or create your own creation with MicroGreens. Take a teaspoon of the mango gastrique, and put it on the plate in front of the greens. Then with the back side of the spoon, run it through the middle of the sauce. Take 3 or 4 pieces of the lobster, blot them on a paper towel, then place them in the center of your gastrique schmear. Place your scallop on top of your MicroGreens. Place 2 crostinis off to the side of the scallop. Then cross 2 micro chives over each plate and you're done.
Fresh Origins MicroGreens http://freshorigins.com

Enhance your Cuisine with Specialty Produce

By | MicroGreens | No Comments

The art of Plate Presentation is essential to the success of a dish as its taste and flavor.  The appearance of how food is plated is truly an art and can strongly influence our desire to want to taste it. It can be the deciding factor for your guest  to try your cuisine or not. So how do you create this experience for your guest? The answer is quite simple, by creating a fusion of colors, textures and interesting visual elements on a plate.

Specialty produce such as  MicroGreens, Petite™Greens, and related Specialty Items offer a delicate, gorgeous appearance and vibrant colors, which will add visual appeal and flavor to any plate. With  hundreds of varieties on our farm, we offer some of the most unique specialty produce available, many of which cannot be found at other farms. These varieties will definitely add the appeal and set you apart from other chefs:

Petite™ Amaranth Carnival Mix™ is perfect for all seasons and a festive addition. Consisting of four different highly colored Amaranth leaves, that are vibrant in colors; pink, orange, red and yellow. Add to any plate to make an extravagant and exceptional statement.

Petite™ Amaranth Carnival Mix™

Petite™ Hearts on Fire™ add spunk to any salads, a great highlight for cocktails or make a stunning presentation as a bed for meats. The leaf itself possesses a unique pattern with vibrant green and red coloring. This Petite™Green is sure to be a crowd-pleaser, and has topped many specialty produce distributors list.

Hearts on Fire

Ice Bud™ is one of our favorite specialty items at Fresh Origins. The flower buds, glisten with brilliant sparkling beads of water, not only are they ascetically pleasing but also add an unexpected crunch and burst of salt water on the palate. Enhance seafood dishes such as oysters, ceviche or any fish. Top a chilled cucumber soup, or replace the olive in a cocktail.

Ice Bud Shola Revised

These are three of many varieties that can help enhance the presentation, flavor profile and uniqueness of your dish.  To learn more, visit our “Products” section on our website or contact your specialty produce distributor for more information.

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

micro-antioxidants-mixe284a2

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

antioxidant-berry-tart

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!