Archive for the ‘MicroGreens’ Category

Fresh Origin’s 2014 Trade Show Forecast

January 24, 2014

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!

Brightening the Holiday with What is New on the Farm!

December 23, 2013

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!

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

December 11, 2013

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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!

Fresh Origins at StarChefs International Chef’s Congress 2013

October 29, 2013

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.

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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

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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

Benefits of Growing Microgreens in San Diego

August 5, 2013

It really should come as no surprise that Fresh Origins, the leading grower of microgreens and related specialty produce, chooses to farm in sun-kissed Southern California, particularly San Diego County.

The area has one of the finest growing climates in the world thanks to the year-round sunny weather. Southern California is the ideal environment for Fresh Origins to grow the best and most flavorful microgreens and other specialty produce items.

According to the National Weather Service, the climate in San Diego County is the most temperate in the country – with warm winters and cool summers. San Diego is in the same latitude zone as tropical Bermuda and Casablanca in North Africa. So, with its great location and the warm waters of the Pacific Ocean, the area has one of the most temperate climates in the world, giving Fresh Origins a major quality advantage over other microgreen growers in the world. The average annual temperature is a comfortable 63 degrees and the sun shines about three of every four days. In addition, it takes far more energy to grow microgreens in the Eastern half of the country due to the harsh weather conditions and the need to heat the greenhouse. The carbon footprint of these operations is significant and is far more than the small amount used to transport these very light-weight items anywhere in the country.

With a climate such as this, Fresh Origin’s growing seasons are long and in most cases year-round. There is a major difference in quality, taste, color and shelf life with Fresh Origins microgreens. For those chefs outside of California, there really is no reason to settle for lower quality just because it is locally grown.

In addition to microgreen farming, San Diego’s climate also sets the ideal stage for growing edible flowers, which is why Fresh Origins excels at it. Thanks to the year- round growing season, Fresh Origins is able to offer their Firestix™ and many other edible flowers to specialty produce distributors 365 days a year.

Growing in such an unmatched climate, Fresh Origins has become the leading microgreen and edible flower producer in the country.

If you are interested in featuring Fresh Origins Microgreens, Edible Flowers or other unique specialty produce, as a part of your menu, please contact your specialty produce distributor.

Fresh from the Harvest: What’s new at Fresh Origins this Summer!

July 22, 2013

Coming straight from the farm, this summer season we’ve got an exciting assortment of culinary wonders you’ll definitely want to get your hands on. Our Sansho (Szechuan) Peppercorns, Tiny Veggies™ Asian Cucumber with Flower, Flower Rose Little Red Corvette are freshly cut and ready to enhance your dishes!

Each ingredient has their own unique qualities, especially in taste. So read below, we’ve described not only the flavor effects each product has on the tastebuds, but also some insight on how to use them with your next dish.

Sansho (Szechuan) Peppercorns

ImageUsually used as a dried product, Sansho Peppercorn is commonly found in Asian cuisines and is sold in small bunches.

The taste and mouth effects are intense. With slight lemony citrus overtones, they create a tingly numbness in the mouth. The sensation is similar to the one you get when you try our Buzz Buttons, which sets the stage for spicy foods.

Go ahead and enhance the look of your plates by using the entire bunch to add height or use the individual pieces to sprinkle on salads and stir fries.

This product will only be available for the next couple of weeks, so don’t hesitate to contact us if you are interested!

Tiny Veggies™ Asian Cucumber with Flower

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These beauties are bright yellow flowers which are attached to small, thin & tender cucumbers. Providing that fresh crunchy cucumber flavor, you can simply add this to mixed green salads, topped on seafood, use on an crudite platter or you can garnish a cucumber flavored cocktail or cucumber water drink.

Flower Rose Little Red Corvette

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Add romance to your signature cocktail and green salads with our Little Red Corvette Rose Flowers. Their vibrant, flashy red petals pack in a mildly sweet floral flavor, accompanied with  a light, mild rose fragrance. Perfect for small enough to top cupcakes and other petite desserts, you can combine a few to make a tiny bouquet!

Did we mention that they were also compact in size? Very easy to ship!

And don’t forget our other new items, introduced earlier this month: Begonia Angelwing Leaf and Peanut Leaf. Begonia Angelwing’s tart citrus flavor makes it a wonderful bed for fish. Peanut Leaf’s delicious nutty taste is a great, fresh addition to stir-fry and other Asian cuisine. Not they are not actually related to peanuts, so no nut allergies here!

So whether you are in need for that perfect spice to garnish your next entree or just looking for fresh new ingredients this summer to experiment with, come and try it out!  Come and check us out at the PMA’s Foodservice Trade Show, July 28th, we’ll be at booth # 27, sharing our most innovative products and some food samples showing their use.

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

June 19, 2013

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:

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 Receives Perfect Scores in Agricultural and Manufacturing Practices for Second Consecutive Year

June 11, 2013

ImageOutstanding Compliance in Greenhouse Operations, Harvest Crew & Packing House

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

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

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

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

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

 

Chef Kelly Sasuga of Fresh Origins: Competition with a Daring Dish

April 29, 2013

During last month’s trade show tour, our R&D Chef Kelly Sasuga represented Fresh Origins in one of the toughest, most prestigious culinary competitions in the United States. The American Culinary Federation (ACF) hosted the 2013 Catersource ACF Culinary Challenge, it brought together the nation’s most talented chefs to compete in a variety of cooking, decorating and carving competitions – awarding medals and certifications.

Spoiler alert!

Kelly won her K1-Duck category impressing the judges with her asian style, Miso Glazed Duck Breast, Chinese Hand-pulled Noodle Stir Fry with Veggies, Smoked Duck Egg Roll, Kumquat Chili Gastrique, and Fresh Origins Micro Shiso. She received the ACF-Silver medal accumulating the highest score in her category!

When it came time to cook, the judges and audience watching were really impressed with how Kelly she moved and conducted herself in the kitchen. The judges especially, were astonished to see someone hand-pull noodles during a hot food competition. It was a risky task and the they knew it.


Chef Kelly Makes Practice Perfect with Noodles

Months prior to the competition, Kelly spent hours on hours practicing twice a week at the San Diego Culinary Institute, who sponsors the competition team. On top of that, she was able to commit extra time every day for two months, perfecting the hand-pulled noodle technique at home.

Requiring a certain level of finesse and applied muscle memory, unbraiding hand-pulled noodles is a very old and difficult technique that requires a lot of patience and practice. In the position of having to teach herself, Kelly mimicked videos of other chefs that were experts in executing the chinese art form. She had done her research. She even went to Martin Yan’s restaurant in SF, MY China to watch them make hand pulled noodles, and met the Master Chef himself! He was very friendly and briefly explained to her how the process worked as she watched Executive Chef Tony Wu masterfully pull these wonderful noodles. It’s really an exciting thing to watch.

Along the way, through timed trial and error, she found out what worked for her. She was able exploit the small details needed on her own, things like using the exact ratio of water to flour when creating the consistency of the dough – it needs to be perfect in order to pull noodles from it.

ACF Rules and Culinary Standards

Unlike most competitions where individuals compete against each other, here chefs compete against a strict culinary standard. Each competitor is judged and awarded points not only the taste of their dish but everything they do in the kitchen from: organization, sanitation, creativity, portion size, cooking skills and techniques, how they utilized their time, ingredients, flavors, textures, and presentation. Their allotted time is 15 minutes to setup, 60 minutes to cook, 10 additional minutes for plating and 15 minutes for clean up.

The Final Results

Since her part was over, cooking phases done, kitchen cleaned, and dishes received, the judges gave her an invaluable review. In fact, one of the judges came to shake her hand afterwards, applauded her on the obvious hard work she displayed and praised on her bold decision to use hand-pulled noodles in her dish. A couple of them also offered her a job! The end result was surreal, all Kelly’s feelings of anxiousness and nervousness subsided, she knew that all her hard work had paid off.

Her first time culinary challenge was finally over and with great success, now all she could do was think of what she could do for the next one!

Her next scheduled challenge is the 2013 ACF Culinary Salon Competition at the Le Cordon Bleu in Seattle, Washington on May 4th. We love showing our support to all chefs competing, so if you’re going to be attending or competing in the event, let us know!

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

April 12, 2013

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.


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