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Bloomin’ Favorites for Spring

By | Edible Flowers, Mixology, Recipes | No Comments

Everyone knows that flowers are the essence of Spring time! Not only do they brighten fields, farms and tables, they excite and charm all that come in their path! Edible Flowers provide more than just a visual infatuation; they are also colorful, flavorful, versatile and aromatic. They add elegance to meals just as decorative flowers do a room! 

We grow a full rainbow of colors and a spectrum of flavors here on the Fresh Origins Farm! To show you the outstanding qualities and varieties of these edible flowers, we have picked our favorite bright, fragrant, versatile and flavorful blooms; all of which embody the nature of Spring and are perfect for your plating and cocktail enhancing needsReady, set, bloom! 

BRIGHT BLOOMS 

Edible Flowers Cosmos are lovely, large pink, red and white Edible Flowers with a mild carrot flavor. They embody the bright, playful nature of spring and add color as well as charm and a fresh flavor to any entree!

Our most colorful Edible Flower, hands down is our Pansy! With a combination of beautiful bright multi-colored purple, orange, yellow, blue and red colors, they are sure to add excitement with any application! They have a mild, tangy flavor and a soft, velvety texture. 

With incredible colors of yellow, red, pink and white the Snapdragon is another bloom, perfect for Spring time theming! This edible flower has an intensely sweet flavor and pairs well with just about every dish. Imagine it atop a cocktail or dessert, what a way to impress!

FLAVORFUL BLOOMS 

Pleasantly tart and juicy, the Begonia Flower Mix ia combination of bright pink and pure white flowers with pink stems. They add fresh citrus flavor to desserts, seafood, cocktails and can be used to embellish fruit cocktails!

Our Chives Blossom is another favorite for Spring! These tiny, lilac-colored flowers are delicate in appearance, but don’t let that fool you. They also have a bold chive flavor that is perfect for enhancing salads, savory meats and poultry dishes. This edible flower brings great beauty and spice to any plate! 

Another small, yet powerful bloom is the Garlic Flower. This Edible Flower has to be named the most flavorful bloom on the farm, hands down! The potent garlic flavor is so powerful you can expect it to give as much taste as you would fresh garlic!

VERSATILE BLOOMS 

Our Sage Flower Monet Pink is a wonder of beauty and versatility! Because of its unique shape and size, these blossoms are perfect for cocktails, soups, salads and desserts alike! They have a mild, sweet flavor that can complement these bites without overpowering your dish! 

It’s safe to say, the most luring edible flowers are our Firestix, Firestix Mix and Micro Firestix! Like fireworks, they are striking and colorful with a flame-like tipsStanthem tall in a champagne flute or lay flat on the plate. These blooms are brilliant and fun! 

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FRAGRANT BLOOMS 

An extremely fragrant edible flower is, undoubtedlyour Basil Blossom. Deep purple in color with a soft velvet-like essence, this bloom is as aromatic as it gets – one touch and this blossom will engage your senses!  Try stripping the Basil Blossom into cocktails or letting them float for a unique basil flavor infusion. 

Fresh Origins Lavender Flowers are beautiful, soft and delicate. These blooms have a long green stem and taste just like they smell! Fresh Lavender instills a calming aroma on the plate, providing a sophisticated touch.

Whether you are looking to add surprising flavor to your plate, brilliance to your cocktail, or create an aromatic and elegant experience, edible flowers are sure to satisfy! With more colors, and flavors comes more creativity, more inspiration and more chances to create a lasting impression!

Be sure to subscribe to our mailing list to snag our new Spring Flyer and for more exciting Fresh Origins product updates! 

 

A Cornucopia of Fresh Flavor – Spicy, Peppery, Earthy, and Ocean-like

By | Edible Flowers, Herb & Flower Crystals™, MicroGreens, PetiteGreens, Recipes | No Comments

Here at Fresh Origins, we pride ourselves on having the most extensive variety of MicrogreensPetite® GreensEdible Flowers and Specialty Items available! Not only are our products exceptional in color, bursting with flavor with a great shelf-life, they are also of a higher quality, and that is due to the care and attention we give to our growing, harvesting and packing methods. Our flavors are as potent as can be because we grow in the right climate and each item is harvested daily, to order, at the peak of freshness!   

Looking for something different than those Sweet & Sour, Salty & Savory and Floral microgreens and edible flowers?  Well, our varieties do not end there. Earthy, spicy, peppery and ocean-like flavors are just as prominent on the farm because we want you to have it all! 

FLAVORS OF THE OCEAN

One of the advantages of growing microgreens in San Diego, is the sunny and warm beach-worthy weather.  Because the ocean is never far from our mind, we have compiled a list of refreshing, juicy and salty Microgreens inspired by the Sea!  Micro Iceplant, Micro Sea Beans™ Petite Sea Grass, Ice Bud™ and Oyster Flower are just a few items that remind us of the ocean. 

Glistening with brilliant sparkling beads of water, our Ice Bud™ instantly enhances seafood dishes with its crisp ocean flavors! These unique flower buds are succulent, juicy and salty like seawater – sure to surprise and excite taste buds!

An edible flower, fresh and salty like our Oyster Floweris perfect atop your seafood plates with its unique blue and pink, bell-shaped buds. With its fresh oyster taste, it is sure to add an unexpected experience to your meal!

 

EARTHY 

Earthy flavors like those found in our Micro Kale Tuscan™ and Cheese Leaf™ are paired well with soups, pastas and meat dishes. The Cheese Leaf™ is pungent, sturdy and versatile with a bold cheese flavor!  Because of its sturdiness, it can be manipulated and used in many ways to mimic a cheese-like flavor and texture. Check out how Chef Mikel Anthony blends our Cheese Leaf™ into his agnolotti filling and then finishes the dish by laying another leaf on top for a beautiful presentation. 

 
SPICY & PEPPERY 
Some of our most potent items on the farm are those with strong peppery and spicy notes. Our Herb Crystals® Habanero, Micro Wasabi™, Micro Radish Daikon, Kinome Leaf and Micro Cress Pepper are some popular examples. Chef Mikel Anthony incorporates our Micro Wasabi™ into a puree for his dish by combining it with fish fumet, soy sauce and lime juice. Watch how he blends and aerates the Micro Wasabi puree, elegantly emulsified with the Vitamix Aer™ Disc.  Such a great way to make use of this ultra-flavorful microgreen! 

Fresh Origins Microgreens don’t just look the part, they bring a numerous amount of bold, sweet, salty and savory flavors to your plate, giving way for new ideas and techniques. We are here to elevate your plate and heighten the experience of your culinary creations, one microgreen at a time!

TELL US WHY YOU LOVE US!   
Have any questions, comments, or suggestions? We’d love to hear from you!  Connect with us through Instagram or Facebook or drop a few lines here!

St. Patrick’s Day Inspirations

By | Flower Crystals®, Fruit Crystals®, Herb Crystals®, MicroGreens, Mini Flower Crystals®, Mini Fruit Crystals®, Mini Herb Crystals®, Mixology, PetiteGreens, Recipes | No Comments

In remembrance of Saint Patrick, we honor the day of his death with a widely celebrated holiday deemed St. Patrick’s Day. This holiday is ingrained with many great Irish traditions and cultural sentiments; and where there are traditions, there will be food and drinks to carry them out! This is why St. Patrick’s Day is one of the few holidays where double-fisting beers is widely accepted and parading through festivals will remain a long-standing tradition.

Every year, celebrations continue where patrons are frequenting restaurants and bars for the best specials and a great time! This March 17th, the call for St. Patrick’s Day themed food and drinks is knocking at your door. Use these lucky items to ring in the spirit of the holiday while soaking in the little-known facts of this historic day.

Of the many ways to get creative for this holiday, you can show off the best Shamrocks in town with the Petite® Lucky Shamrock Mix™! As Saint Patrick embarked on his journey to spread Christianity throughout Ireland, he used the Shamrock to tell the story of the Holy Trinity. These magnificent Shamrocks have an extra burst of color and could very well bring your guests a bit of luck! Their mild and slightly tart flavor makes them the perfect addition to any dish and this Luck of the Irish Martini.

A fun way to continue the holiday traditions is to take a chance on our Petites! Petite® Sorrel Green Apple™ and Petite® Sorrel Meadow Mix™ are three-leafed clovers packed with a hearty punch of flavor and bright green colors. While there are many myths behind why we wear green, since the beginning of time, wearing or having something green on St. Patrick’s Day means you won’t get pinched by a fairy or leprechaun! These sour sorrels have an extremely tart bite that pairs with seafood, especially salmon (and will keep the mischiefs away and the guests coming!).

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In Mixology:
For an outrageous day of libations to the sound of bagpipes and fiddles, stock up on these Mini Crystals! Add an upgrade to your beer selection and rim those glasses with fresh flavors like Mint, Cilantro, Habanero, or Ginger. There’s no better way to add a tiny burst of flavor and a light crunchy texture to a delicious stout or add a twist to the classic Ginger beer! Guinness is an extremely popular stout that was born and brewed as a shining product of Ireland. Having a pint (or two, or more) of Guinness is the perfect way for you and your guests to celebrate St. Patrick’s Day!

Cultural holidays like St. Patrick’s Day lend great reason for chefs to cook up many memorable foods and create a unique dining experience around many deep-rooted traditions. What will you do for your guests this St. Patrick’s Day? Tag us on Instagram (@freshoriginsmicrogreens) and show us your creativity using our products!

A Cornucopia of Fresh Flavor – Sweet & Sour, Salty & Savory, and Floral

By | Edible Flowers, Herb & Flower Crystals™, MicroGreens, Mixology, PetiteGreens, Recipes | No Comments

Have you ever tasted an edible flower? How about one with the bold flavor of licorice? Or a microgreen as spicy as wasabi or Dijon mustard? Fresh Origins products deliver an intense range of surprising flavors like fresh garlic, sour green apple and fresh oysters, that are sure to drive your taste buds wild! Our MicrogreensPetite® GreensEdible Flowers and Specialty Items provide chefs and mixologists with distinctive and extraordinary flavors that heighten the dining experience every time! 

Our wide variety of products continue to inspire chefs and mixologists to experiment with different cooking techniques and applications that highlight every unique flavor. Whether potent or mild, delicious flavors of sweet, sour, savory, and spicy can all be found on our farm and they’re ready to impress! 

SWEET & SOUR 

Sweet flavor profiles are present in many different types of our products. Stevia Tops, Pineapple Bud™ and Jasmine Flower, for example, are just a select few of our sweet varieties. By simply tossing a sweet Jasmine Flower into a salad you can add a delightfully sweet bite and a striking pop of white color, providing contrast with the rest of the dish. Various sweet mint products like our Micro Mint Lemon™, Micro Mint Licorice™ and Micro Mint Lime™ can be muddled to extract a sweet/minty note for an enriched craft cocktail. 

Along with some sour and tart alternatives like the Sorrel Butterfly Purple™ and Hibiscus Leaf™, these products add a unique, mouth-watering taste and presentation to desserts and are easily the perfect finishing touch to craft cocktails.

Other surprisingly tart items like our Petite® Sorrel Green Apple™, Begonia Flower and Micro White Mum™ can be used to complement salads and seafood dishes while also providing contrasting flavors to the dish itself.
 
FLORAL 

Floral flavor notes are also very apparent in many of our Micros, Petite Greens and Edible Flowers, such as our Micro Mint Lavender™, Petite® Herbes de Provence Mix™, Basil Blossom, Fennel Flower, Marigold, Elder Flower and Rose products.  Even a sweet floral crunch can be experienced with our Flower Crystals® Fennel, Hibiscus and Rose! Each of these products can be used to enhance soups, flavor teas, brighten cocktails, sweeten baked goods and confections and even provide a dish with an enticing floral aroma! 


Fresh Origins Flower Crystals Rose

 

SALTY & SAVORY 

Numerous varieties of salty and savory microgreens grow in abundance here on the Fresh Origins Farm.  Savory flavors like our Micro Mustard Dijon™, Micro Oregano, Petite® Thyme and Garlic Flower provide dishes with potent flavor, making for a bold and lasting impression.

The vibrant, purple Garlic Flower and Garlic Flower Gold Crown™ are full of exceptional fresh garlic flavor!  Very pungent, they provide an unexpected burst of garlic flavor and are a great way to add a fresh touch to and seafood, meats and poultry dishes. 

Former Top Chef Nicholas Elmi adds contrast to his dish with the striking flavor and color of Fresh Origins’ Garlic Flower.

No matter the type of dish or cuisine, you can always count on there to be a microgreen or edible flower that will complement and enhance your menu! We continue to develop and grow new and exciting varieties, ensuring that the possibilities for culinary excellence are endless! 

What are your favorite microgreens and edible flowers? Drop a few lines here, we’d love to hear from you! 

For more inspiration, check out our favorite spicy, peppery, earthy and ocean-like products and follow us on Instagram or Facebook.

The Power of the Rose…Crystals!

By | Edible Flowers, Flower Crystals®, Fruit Crystals®, Herb Crystals®, Mixology, Recipes, Uncategorized | No Comments

The countdown to Valentine’s Day has officially started. This highly anticipated holiday adds more hustle and bustle to everything around us, especially at our farm! The days leading up to this heartfelt occasion are undoubtedly one of the busiest times for us. But we’re not complaining! As restaurants everywhere are also busy planning menus for one of their busiest days of the year, we’re making sure we meet the needs of the chefs at the forefront of the madness.  

For the single patrons or the affectionate lovebirds, crafting an endearing experience for restaurant goers is a MUST! But have no fear, lending a helping hand in finding ways to make your menu special is part of our forte. We posed the question of how to make this particular Valentine staple (or truly the classic symbol of adoration) into something even more amazing…and sparkly. That’s right, we’re talking about reimagining the flower power of the Rose that we all know and love! Giving your guests something new to experience is a no brainer. Giving them something to remember by forging a recipe that bears many indulging elements of this special day, now that’s genius. 

So this Valentine’s Day, explore the potential of Rose Flower Crystals on any dish, pastry, or celebratory cocktail. How can one enjoy the sensual aromas of the Rose? How does one begin to fathom the taste of the Rose? The answer is in the Crystals! All the fundamentals of this classic flower from smell, to taste, to color, have been taken apart and reassembled into tiny, dazzling, and sparkly Crystals, just waiting to expose its magic to your mouth! Of the many surprising flavors of Crystals we’ve come up with to date, the Rose is a true crowd-pleaser. 

Chef Robert Danhi says, “I love flavors such as rose…and when I tasted the Rose Flower Crystals, my heart swooned. They have figured a way to blend just two ingredients into a new form, and now I can twist open and sprinkle Fresh Origins Rose Crystals to create a flavor opportunity like no other.”  

Using real rose petals, we take advantage of their natural bold pigments and fresh fragrance and combine them with cane sugar to create a romantically sweet treat; and we did this without any added  colors, flavors, or preservatives! For taste, it’s safe to say they taste exactly like the scent of the rose. Not only do they add pretty pink accents to delectable desserts and gourmet meals, but they also add incredible texture and deliver flavor in an exciting and crunchy way. These characteristics are a game-changer when it comes to thinking up fun and innovative ways to elevate your Valentines creations. Quinn Adkins, Menu Development Director of Culver’s, says, “Small points of differentiation are crucial [in menu planning], and elements like Crystals make that goal easier.” 

If you can’t give diamonds, Crystals are the next best thing. Watch them dance in this rosé champagne and check out how you can shake things up in mixology with our glass rimmers: Mini Crystals

If you need to see, taste, and experience the magic of the Crystals for yourself, please contact us and we’d be happy to send you a small sample.

Inspiring, Creating, and Exciting with Edible Flowers

By | Edible Flowers, Mixology, Recipes | No Comments

Edible flowers, served up on any dish or cocktail, are guaranteed to make a lasting impression. Discovering that we can eat and taste so many varieties of fresh edible flowers always evokes an exciting feeling! Their patterns, colors, shapes, and sizes inspire us in the best ways, especially the visionary chefs and mixologists. Bringing fresh edible blooms into the kitchen and finding a home for them on all types of food and drink make it all the more compelling. 

Food is more delicious, more desirable, and certainly more Instagram-worthy when the right edible flowers make their debut. They incite our sense of connection to food by adding appeal to what’s in front of our eyes, opening up our appetite, and enriching the entire eating experience. Culinarians are always striving to create a significant dining experience for their guests and edible flowers do just that! That’s why we’ve perfected the craft of growing and nurturing many varieties of edible flowers to add to the experience. 

In addition to growing countless top-shelf microgreens, We harvest an array of year-round blooms and seasonal offerings on the daily! No matter what color, taste, or appearance is needed, our bountiful production of fresh and diverse flowers are bound to have a perfect match for any menu pairing.
Edible flowers possess incredible aesthetics and bear the most surprising flavors. On top of beauty and flavor, variety and consistency are all important factors when creating and cooking with edible flowers. We’ve worked hard to provide chefs with their favorite products whenever it’s needed; like the Squash Blossom. This extremely delicate flower grows best on the Fresh Origins farm, even in the Winter season, when it’s most fragile. 

Similarly, as many flowers cannot withstand extreme heat during the hot summer months, our Broccoli Flower blooms beautifully all year. Its beautiful white petals provide amazing bright white accents on any plating with unbelievably fresh broccoli flavor. 

For more inspiration, the incredible Oyster Flower tastes just like fresh oysters with an added experience of the ocean! You can even add a French feel with the sweet Sage Flower Monet Pink™, inspired by the renowned French artist Claude Monet himself. For a micro touch with large impact, the charming and dainty Micro Princess Flower is perfect for adding just a hint of royalty. While there are many ways to inspire, edible flowers also encourage mixologists to get extra crafty with their cocktails. Products like the colorful Firestix™ or vibrant Hibiscus Flower help make a bold visual statement. To complement with flavor, Micro Marigold™ steals the show with its citrus notes and pretty petals. And we can’t forget the lovely Buzz Button! This fun edible flower adds a bit of spice and a lot of tingle!In the many ways that edible flowers add life to any component, they also turn the cogwheels and inspire us get creative, outside the box! Check out these inspirational ideas for dishes with Edible Flowers.

TELL US WHY YOU LOVE US! 
Have any questions, comments, or suggestions? We’d love to hear from you!  Connect with us through Instagram or Facebook or drop a few lines here!

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

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!!

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.