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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

Fresh Origins March Tours: Connecting with the Crowd

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens | 782 Comments

Our 4-week trade show tour through New York, Anaheim, and Las Vegas was a complete success. At each show, we exhibited our new Microgreens and Edible Flowers in our booth, and demonstrated our newest varieties of Herb Crystals™ and Flower Crystals™ with new Fresh Origins recipes. We connected with our new and current customers, and got to be part of the biggest, most entertaining food conventions we’ve ever seen.

“What’s the latest new Fresh Origin product?” our booth visitors asked. This year our Basil, Fennel, Rose, and Mint Herb Crystals™ & Flower Crystals™ took center stage as our featured items. And we had a brand new flavor to show off: Lime crystals. These were a big hit at the Nightclub and Bar Show especially.

Any drink is better with fresh Microgreens & Edible flowers!

The Nightclub and Bar Show, held in Las Vegas, was designed to feel like a popular nightclub: loud music, club lighting, exotic dancers, and ice sculptures with liquor pouring through. Talk about entertaining!

We received great reactions from­ mixologists and bar owners. Many of them had never seen cocktail glasses rimmed with anything like our fresh Herb and Flower Crystals. We caught everyone’s attention with the bright colors of our rimming crystals and drinks garnished with fresh Flowers and Microgreens. 

Kelly Sasuga with our Booth Display

Mixologists are always looking for new cocktail ideas, and ways to reinvent their old ones. Our booth visitors were immediately drawn to the Herb & Flower Crystal’s crunchy texture, their pure, intense flavors and naturally vibrant colors. We enjoyed demonstrating our lime crystals for the first time. These tangy bright green crystals were a hit with bartenders & mixologists — they’re perfect for margaritas!

We brought extra Herb & Flower Crystals to share with other people demonstrating their own products. It was great to see people adding the crystals to their own drink samples – and it gave more people a taste of our bright flavors.

Microgreens and Edible Flowers are a hit with Natural Food Retailers

We brought our fresh Microgreens and Edible Flowers to the Natural Products Show for the first time. The show was the total opposite of the Nightclub and Bar Show, with its emphasis on health and wellness. It was also amazing to see the huge Anaheim Convention Center jam-packed, inside and out – at least 60,000 people attended the expo.

This year, we’re committed to getting our Microgreens, Edible Flowers and Herb and Flower Crystals to the retail customer, so it was great to meet retail distributors and buyers for specialty food stores. People who already knew us were surprised to see us attending this show, and excited to view and sample our new products. We also introduced our new retail organic line of Microgreens and Edible Flowers!

We’re used to mingling with restaurant owners and chefs, so we were excited to speak to a different crowd. Most of the people walking around were very health-conscious. They’re interested in discovering what the latest new healthy foods are, and luckily they found us in the “New Hot Products” area.

Pulmuone USA Booth using our products

We talked with some sponsored athletes – bodybuilders and triathletes – who asked us questions like, “What are the health benefits and the nutritional advantage microgreens have that regular veggies don’t?” Many people, of course, claim that microgreens contain more vitamins and antioxidants than their mature counterparts – but we personally don’t know for sure. What we do know is that microgreens taste terrific and are very healthy.

Each conversation gave us priceless feedback, and we would like to thank everyone who visited our booth. There’s nothing like making new contacts and friendly connections!

 

Kelly Sasuga Talks up Our Herb & Flower Crystals on TV!

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens | 2,018 Comments

Kelly Sasuga, our research and development Chef, made the news at the Nightclub and Bar Show.  Kelly was interviewed by a new Spanish-language TV show and magazine, Cocktail Aficianado, owned by the well-regarded Cigar Aficianado.

The new venture was seeking the coolest products to feature in its launch. Kelly had the opportunity to talk about the company and our products for cocktails, including mini Herb & Flower Crystals™ glass rimmers, MicroFlowers, Buzz Buttons and our Tiny Veggies.

The show has not aired yet, so stay tuned and we’ll share Kelly’s interview on this blog as soon as the video clip is available.

Celebrating Colorful Crunchy Crystals – How Chefs & Mixologists are using our Herb Crystals® & Flower Crystals®

By | Edible Flowers, Herb & Flower Crystals™, MicroGreens, Recipes | 935 Comments

Herb & Flower Crystals Bottles Group

Since its arrival earlier this year, our Herb Crystals® & Flower Crystals® line has been very well-received by the culinary community, and their responses are quite humbling. We hear from chefs and home cooks alike that they absolutely love the exotic look these crystals convey and that it has been such a unique and flavorful ingredient to include in their dishes. Pastry Chef Johnny Iuzzini says, “I love the basil crystals, not only for their vibrant flavor but also for the unique texture they impart to my desserts.”

Branching out to the bar scene as well, our Mini Herb Crystals® & Mini Flower Crystals® also got a loud response from cocktail connoisseurs and mixologists.

Feeling like proud parents, we wanted to show off some cool examples of how our customers have enhanced their creations by using our Herb Crystals® & Flower Crystals®, and to debut a few new flavors coming out in a few weeks!

Cocktails and Mini Herb Crystals® & Mini Flower Crystals® – A Perfect Pair

Our March trade show tour was where we really got to show off our stuff to mixologists and cocktail enthusiasts. There we realized that our Mini Herb Crystals® & Mini Flower Crystals® were an immediate hit. Everyone’s eyes were pulled in when we brought out our large display of cocktail glasses rimmed with the different flavors.

The vibrant colors drew their attention but it was after sharing a few tasting samples, when we watched everyone’s faces light up. They were captivated by the crystal’s fresh flavors. Many exclaimed, “Wow, they actually taste like fresh Basil or fresh Mint!” They were also intrigued to see a different substitute for plain white sugar for adding a unique sweetness to any drink, including tea.

The Mini Crystals® are a smaller, more granular than the regular Crystals, making them more adhesive and ideal for rimming cocktail glasses. Instinctively, we invited mixologists to take their creations to the next level and combine our Microgreens, Edible flowers, and Mini Herb Crystals® & Mini Flower Crystals® into their next cocktail concoction!

Check out Mixologists like Junior Merino with his The Big Apple cocktail. Rimming his cocktail with Herb Crystals® Fennel, and garnishing with our Apple Mint Tops. Check out his recipe:

Big Apple Cocktail with Mint Apple Tops & Herb Crystals Fennel Rim by Junior Merino

2 oz Hudson Whiskey

1/2 oz grilled apple juice

1/2 oz cinnamon syrup

3/4 oz fresh lime juice

1/4 oz Xtabentun Mayan Liqueur

1 dash of Junior Merino Roasted Apple & Toasted Spices Bitters

Pour all ingredients into a mixing glass. Add ice and strain into a rocks glass rimmed with Fresh Origins Flower Crystals® Fennel and garnish with a Fresh Origins Apple Mint top.

The high praise and overall review by our mixologist, bartender, and cocktail-lover friends, was more than we could ever ask for. Thank you!

Herb Crystals®, Flower Crystals® & Chocolate! Oh my!

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Its a no-brainer. Our Herb Crystals® & Flower Crystals® make a pretty sweet addition to any chocolate treat. So if you’re a sucker for a box of chocolates or you know of one, check out The Madison Chocolatier West. They are beautifully coating their strawberries with white and dark chocolate and then covering with our Crystals and Crystallized Flowers! These fancy strawberries are not like any regular chocolate covered strawberry you see at the market. They have also put our Crystals on the inside of their chocolate ganache truffles. What a burst of flavor in your mouth. And the Crystals stay crunchy!

They create small batch chocolates, all hand made using the freshest fruits, herbs, spices and ingredients that have no preservatives added. Each ingredient provides unique flavor pairings for exceptional chocolates. Check out their photos here,

Topping New York’s Cronut Craze

Or if pastries suit your fancy, we would like to introduce you to the Cronut. If you haven’t heard of it yet, the Cronut is literally half-croissant, half-doughnut – yes they do exist!

After a few tries, its’ creator French pastry chef Dominique Ansel of Dominique Ansel Bakery, found the winning formula and successfully infused the French classic into a shape of a doughnut. Consisting of layers on layers of flaky-goodness, each Cronut is deep fried in grapeseed oil (like a doughnut), filled with Tahitian vanilla cream, rolled in cinnamon sugar, topped over with a sweet glaze, finished with sprinkle of our Flower Crystals® Rose. Each Cronut runs at $5 a piece and all customers are limited to six per person.

Despite being around for only a month, this pastry delicacy has already made a name for itself. So, we highly recommend you try it out if you’re in the area and make sure to order beforehand or get there early – really early. Watch Zagat’s Bizarre Bites coverage on the Cronut below:

[youtube http://www.youtube.com/watch?v=vswiimBEvCk?feature=player_detailpage&w=640&h=360]

Congratulations to pastry chef Dominique Ansel and his revolutionary pastry skills! The world is a better place, now that you’ve created such a pastry gem.

New Herb Crystals® & Flower Crystals® Flavors

Chili-Lime Shrimp, Mango Salsa, Cilantro Rice

Herb Crystals®Cilantro on Chili-Lime Shrimp, with Mango Salsa & Cilantro Rice

We’re very excited announce a new flavor to add to the mix this week: Herb Crystals® Cilantro. It has an amazingly fresh & sweet Cilantro flavor. In a couple weeks we will be introducing Fruit Crystals® Lime and Herb Crystals® Hibiscus. We hope you all enjoy these just like the first batch. Let us know about your experience with our Herb Crystals® & Flower Crystals®. We would greatly appreciate your feedback and would love share your success story with the world!

Fresh Origins at StarChefs International Chef’s Congress 2013

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens | 792 Comments

Fresh Origins takes home the 2013 Innovator Award

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This year’s 8th Annual Starchefs.com International Chefs Congress in New York City proved to be again, nothing short of amazing. Each year the ICC issues four Innovative Awards, for each category: Food and Beverage, Heavy Equipment, Specialty Equipment, and Tabletop and Smallwares. These achievements are given to culinary businesses and professionals that offer the cutting-edge products on the market today that push forward the culinary frontier. Winners are determined by votes made by the symposium’s attendees.

ICC

This year we entered our Flower Crystals® Hibiscus to compete in the Food and Beverage category and we won! Luckily, many of the culinary professionals there were using our products in competitions, workshops, demonstrations and tasting segments.

Fresh Origins sponsored the Pastry Competition and a Workshop:

Workshop: Micro Greens, Macro Flavor Combinations, a Savory Wrap-up – presented by Chef Philip Foss of El IdeasImagehttp://www.starchefs.com/cook/events/icc/2013/wrap-up/savory

Philip used Fresh Origins Cucumber Blossoms, Micro Cucumber, Micro Tangerine Lace™, Petite Basil Nutmeg™, and TinyVeggies™ Radish, with leaves that can be flash fried for added texture. He proceeded to plate the ingredients two ways: using an array of Mediterranean flavors including braised octopus, Cinqo Jotas Bellota ham, and watermelon, wow!

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Here are some of the other events that featured our Microgreens:

Welcome Dinner: Chef Elizabeth Falkner’s restaurant: Corvo Bianco – Chefs had tables set up and cooked in front of guests – chef station style – they used our products, including Tod Gray, Gabriel Frasca, Alex Talbot, Aki Kamozawa, Adam Marca, Melissa Kelly, and of course Elizabeth Falkner!

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See more photos here:

http://www.starchefs.com/cook/photos/icc-2013-welcome-dinner-corvo-bianco-ny

Eat@ICC – lunch on the trade show floor included pop up restaurants, food stands and booths serving food

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http://www.starchefs.com/cook/events/icc/2013/wrap-up/eat-icc)

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See more photos here:

http://www.starchefs.com/cook/photos/icc-2013-product-fair-new-york-ny

The Vitamix Challenge – you guessed it, a food competition using vitamix blenders http://www.starchefs.com/cook/icc-sponsor/vitamix/vitamix-challenge/201

At the Main Stage, chef demos

http://www.starchefs.com/cook/events/icc/2013/wrap-up/main-stage

The Congress Cocktail – here mixologists served drinks on the trade show floor and used our products for tasting.

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We are so grateful to the many chefs and exhibitors who used our products and to all the attendees that were able to visit and vote for us at our booth – we thank you!Image

Ending the Year with New Festive Flavors – Fruit Crystals® Pumpkin Spice & Cranberry

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens | 1,365 Comments

2013-11-16 16.49.49

Last November we revisited the Culinary Institute of America’s Worlds of Flavor® International Conference & Festival. It was a wonderful learning experience that brought together hundreds of the world’s finest Chefs. At the World Marketplace, we showcased our two new holiday flavors, Fruit Crystals® Pumpkin Spice and Cranberry.

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During the reception each day and several food demonstrations, lunches & seminars, many of the chefs including one of our own, Chef Kelly Sasuga, enhanced their plates with our Microgreens & Edible Flowers.

One of Kelly’s dishes was a Mini Pumpkin Cheesecake with Chantilly Cream, topped with Fruit Crystals® Pumpkin Spice & Micro Basil:

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This was a huge hit! Attendees really loved the presentation, flavors and textures.

Chef Elizabeth Falkner used our products in her ISI demo!

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Here’s some other food & drink samples from the World Marketplace with our products!

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Up next, we will be making a scene at the New York Produce Show and Conference on December 10th – 12th. So if you are looking to try a sample of our new Fruit Crystals or looking to check out our newest microgreens be sure to come to our booth 234 and say hello!

Brightening the Holiday with What is New on the Farm!

By | Edible Flowers, Herb & Flower Crystals™, MicroGreens | 1,316 Comments

Christmas week is finally here and we at Fresh Origins would like to share with you all what’s new at the farm this season – our Micro Hibiscus and Mini Fruit Crystals® Cranberry! Our featured Winter flower is our MicroFlowers™ Lavendar. Here are a few recipes and taste profiles, surely it will hopefully help you out and spark some new ideas for your upcoming holiday recipes.

Micro HibiscusSesame Crusted Seared Rare Ahi, Wasabi Rice, Hibiscus-Orange Buerre Blanc, Sauteed Veggies

Micro Hibiscus: Sesame Crusted Seared Rare Ahi, Hibiscus-Orange Buerre Blanc, Wasabi Rice, and Sauteed Veggies

Mini Flower Crystals® Cranberry1Cranberry-Rosemary Mojito rimmed with Mini Fruit Crystals® Cranberry

Mini Fruit Crystals® Cranberry: Cranberry-Rosemary Mojito

z MicroFlower™ Micro Lavender Flower™Lavender-Vanilla Honey Custard, Apple-Pecan Crust

MicroFlowers™ Lavender Flower: Lavender-Vanilla Honey Custard, Apple-Pecan Crust

If you are interested in what is new on the farm lately and would like to try some samples, feel free to contact us!

And from all of us here at Fresh Origins, have a very Merry Christmas and a spectacular New Years!

Fresh Origin’s 2014 Trade Show Forecast

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens | 1,241 Comments

Now that the year has begun, we would like to share with you all the events Fresh Origins will be attending for the first quarter. We’ve provided a few links to each event, so check it out and register to attend before it is too late!

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Where to Expect Us

  • Natural Products Expo West: March 6th – 9th, Anaheim California Booth: 5774. Where business and natural products meet. Understand what retailers, distributors, health practitioners, manufacturers and suppliers are looking for. This show focuses on the newest natural trends.

  • Catesource Conference Show: March 23rd – 26th, Las Vegas Nevada, Booth: 312. A great event to learn and educate yourself on the latest culinary concepts, practices and resources. Perfect products for Caterers!

  • Nightclub and Bar Convention: March 24th – 26th, Las Vegas Nevada, Booth: 628. If you are involved in or interested in the bar, beverage, nightclub, and restaurant industry – this is the event to attend for you. See the latest and greatest inventions for cocktails.

Along with our traditional line up of unique Microgreens, we will also be highlighting a few new products at each show, such as new flavors of Crystals!

What are you waiting for? Experience what the latest and greatest culinary specialties are this 2014. Come and join us at our booths!

Fresh Origins Hits the Road: New York, Anaheim & Las Vegas (2X)!

By | Edible Flowers, Events, Herb & Flower Crystals™, MicroGreens, PetiteGreens | 779 Comments

March is finally here! This month, we’ll be attending 4 trade shows, back-to-back. Every event caters to a unique group of food professionals. We’ll be showing our Microgreens, Edible Flowers, Herb & Flower Crystals™ and other specialty items to chefs, restaurant owners, caterers, mixologists, foodservice distributors & retailers.

International Restaurant & Foodservice Show of NY:
Booth: 1456
Microgreens & Edible Flowers on Center Stage

We’re starting off at the International Restaurant & Foodservice Show: www.internationalrestaurantny.com/Show-Info/ in New York. This show is exciting and fast-paced, attracting a huge crowd of industry professionals including high-end restaurant chefs and those who supply them.

Every kind of food product and restaurant supply you can imagine will be on display at this show – from tablecloths to point-of-sale systems, from stoves to lighting. The show also features many great cooking demonstrations & sampling, chef competitions, food service education sessions, and other breakout sessions that restaurant people love.

Many of our customers attend this show, and they’re eager to see & taste our new products, such as our signature specialty Herb & Flower Crystals™. We enjoy having the chance to catch up with our friends and customers – and win some new ones too.

Natural Products Expo West:
Booth: 5758
A New Market for our Microgreens

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After New York, we’ll be traveling back to the West Coast for Natural Products Expo West: http://www.expowest.com/ew13/public/enter.aspx in Anaheim, California. It’s our first time exhibiting at this trade show, where buyers for retail stores attend to see the latest natural, and health-oriented products.

So why is Fresh Origins going to be there? We’ve seen microgreens for sale in a few retail grocery stores recently – and frankly, the quality is poor. We believe there are two reasons for this: first, we think retail store buyers are unfamiliar with quality standards for microgreens, so they don’t know what to expect – or demand. We have always sold to the nation’s top Chefs who demand great quality. Second, the quality of the microgreens is poor due to growing methods and less than ideal growing climates.

We see Natural Products Expo West as a huge opportunity for us to show retail buyers that we offer the very best, microgreens available, and demonstrate that Fresh Origins microgreens would be a great addition to their produce department.

Catersource:
Booth 2536
Microgreens, Edible Flowers & Herb Crystals™: the perfect finishing touch to Wedding Hors d’ oeuvres

Micro Mix2 copy2

During the second half of March, we’ll be attending not one, but two shows in Las Vegas. We’re old hands at Catersource [http://www.catersource.com/conference-tradeshow/attend], a fantastic show that pulls in at least 7,000 catering professionals from across the country.

Caterers have been especially aware of the benefits of using our Microgreens and Edible Flowers – for them, food has to look as good as it tastes, and taste as good as it looks. Our Microgreens and Edible Flowers are a big draw at Catersource because they are unique and attractive, perfect for special events, especially weddings. Speaking of weddings…our gorgeous Crystallized Flowers are an amazing, all natural addition for cakes & cupcakes.

We also enjoy this show because we see so many of our customers here. It’s very social for us – lively and lots of fun. We also like the fact that we really stand out at Catersource, since we’re offering such unique and beautiful products there.

Nightclub & Bar Convention:
Booth 628
Herb & Flower Crystals™ for Mixologists

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Another first-time event for us, the Nightclub & Bar Trade Show http://www.ncbshow.com/why-attend-0 is where we will introduce a new product line: our Mini Herb Crystals™ & Mini Flower Crystals™. This is a finer-grained version of our popular Fennel, Rose, Basil and Mint Crystals that chefs and caterers use as an exciting & versatile ingredient in all kinds of dishes.

We’ve met several mixologists who love the garden-fresh tastes, new textures and beautiful colors they can introduce into their drinks with our new Mini Herb & Flower Crystals™, fresh Edible Flowers and even our fresh Microgreens.

We designed our new Mini Crystals for rimming cocktail glasses. The smaller granules adhere to the glass rim better than our larger Flower and Herb Crystals™, offering mixologists a way to accent drinks with color while injecting a blast of amazing flavor and exciting crunch.

mini crystals

We’ve researched other sugared products out there, and none compare to our crystals, with their naturally pure vibrant colors, our intense flavors and crunchy texture. That’s right – we add nothing artificial to our crystals. All the color and flavor comes directly from the fresh herb or flower.

If you’re planning to be at any of these shows, we’d love to see you! Please stop by our booth, sample some of our Edible Flowers, Microgreens and our Herb and Flower Crystals. Tell us what you think! We want your feedback, and we love kicking ideas around with our Chef & foodie friends.

Recipe: Citrus Ceviche with Flower Crystals™ Fennel

By | Herb & Flower Crystals™, Recipes | 914 Comments

 

Citrus, Seafood & Fennel! A perfect Ménage à Trois. 

Citrus Ceviche with Flower Crystals_ Fennel

Yield: 10 standard portions (10 cups –  1 cup per serving)

Ingredients: 

  • Shrimp .5 lb
  • Scallops .5 lb
  • Red Snapper .25 lb
  • Tomatoes, Heirlooms Mixed Colors 3 ea.
  • Tomatoes, Cherry 1 package
  • Onion Red Large .5 ea.
  • Cilantro .5 bunch
  • Jalapenos 1 or 2 ea. (depending on how spicy you want it)
  • Avocados 1 ea.
  • Tangerines 4 ea.
  • Lime Juice 16 oz
  • Lemon Juice 16 oz
  • Orange Juice 8 oz
  • White Wine .5 cup
  • Tobasco 1 tsp
  • Salt, Pepper, Paprika TT

 

Directions:
Chop up seafood, onions, tomatoes, & avocados into small dice. Mince cilantro. Peel tangerines and chop into small dice. Add citrus liquids to a large bin/bowl, add all other ingredients and make sure they are covered in citrus liquid. Refrigerate for 2 hours. Serve cold. Top with 1 tbsp of Fresh Origins Flower Crystals™ Fennel per serving.

Ceviche

The intense fennel flavor pairs great with seafood, while the sweetness is a nice contrast to the sourness of the ceviche. The bright yellow all natural color of these crystals really stands out! 
Recipe by Kelly Sasuga