Posts Tagged ‘garnish’

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!

Image

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

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.

Image

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:

Image

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

Chef Elizabeth Falkner used our products in her ISI demo!

Image

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

2013-11-14 18.40.34 2013-11-16 16.50.01 2013-11-14 13.48.14

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 Edible Flowers Stir up a Cocktail Buzz

September 3, 2013

The beginning of this past August, we sponsored and attended the 3 day Flavor Experience Conference in Newport Beach, California, where we were surrounded by top culinary professionals, chefs, mixologists, and restaurant executives. Shuffling in and out of workshop seminars, presentations and tastings segments, we took the time to listen in to what people were saying about our Microgreens and Edible Flowers.

Tuning in, we were delighted to see that our Buzz Buttons™ lived up to its name and created quite the buzz!

Attendees reacted very well to all these beautifully garnished drinks. In particular, Buzz Buttons™ garnished cocktails. When Mixologist Tony Pereyra threw a few over prepped glasses, we overheard people taking some interest.

“Wow! What are these!?” was the common question when they had a chance to taste them, intrigued by their surprising affect.

Their reactions and response was well-received. According to tasters, “the Buzz Buttons really make drinks exciting and different.” It adds that perfect mouth tingling/numbing sensation, and a a hint of citrus, which works well with any cocktail.

Listening to our Friends and Customers

99

During the evening parties, we were very fortunate that our Mixologist/Consultant friend were using our products. Mixologist/Chef Kathy Casey from Kathy Casey Food Studios® used our Edible Flowers Firestix™ and MicroFlowers™ Micro Orchids to add a wonderful finishing touch. Mixologists Phil Wills & Tony Pereyra of The Spirits in Motion, used our Edible Flowers Sparklers™, Basil Blossoms, Firestix™, MicroFlowers™ Marigolds, Lavender Flowers, and Buzz Buttons to add flavor and uniqueness to their cocktails. The man behind Commer Beverage, David Commer used our Crystallized Violas as a lovely garnish.

12

The feedback relayed back to us, by cocktail drinkers, was phenomenal and greatly appreciated!

If you’re interested in trying out Edible Flowers like our Buzz Buttons™ and other fun drink ingredients, check out our Summer Cocktail Instagram Contest! Enter and you’ll have the chance to win our Fresh Mixology Kit!

FreshOrigins_InstaFB_Contest

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

Image

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

Image

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!

6913_10200824517927542_911572441_n

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!

Celebrating Motherhood: Fresh Origins’ Edible Spring Flowers!

May 8, 2013

 

good21 copy

Mother’s Day is upon us and that can only mean one thing, our selection of Edible Flowers, including Herb Blossoms, Vegetable Blossoms, and MicroFlowers are blooming brightly! We are offering a large variety this season including, Basil Blossoms, Buzz Buttons, Nasturtium Flowers, Cilantro Blossoms, Marigold Flowers, Jasmine Flowers, Cosmos Flowers, MicroFlowers™ Orchid, the list goes on!

Need Ideas for Mother’s Day? Brighten up her special day with Edible Flowers!

If you’re at that point where you are stuck wondering what to do for Mother’s Day and you’ve already taken the traditional route  —  the thank-you card and bouquet of flowers combination  —  do something different this time! Create a gorgeous Mother’s Day meal by adding our Edible Flowers to your appetizers, entrees, soups, salads, desserts and cocktails.

Be sure to notice what each different flower has to offer. Whether you’re adding a hint of citrus with Buzz Buttons over a sorbet or looking to top off an entree with the peppery, spiciness of Nasturtium Flowers, show mom how much you love and appreciate her with your creative side. Have fun with it!

Below are descriptions of our most popular flowers, how they generally taste, how you could possibly use them, plus recipes with Edible Flowers as ingredients!

Basil Blossoms

basil blossoms

Basil is everyone’s favorite herb flower and hopefully your mom’s favorite too. This dazzling purple blossom has even more concentrated flavor and aroma than the leaf. Usually, people will smell the sweet aroma & see its stunning appearance right before they enjoy the fresh taste, engaging all their senses. Very versatile, it can be used whole or shredded.

Here are some ideas on how you could use them:

  • Add to Pesto sauce
  • Make an heirloom Tomato-Basil & Mozzarella Salad
  • Mix in a Fruit Salad
  • Top Bruscetta & Pasta
  • Decorate appetizer platters

 

Recipes:

Lemon Basil Sorbet

Yield: 1 quart

  • 4 Basil Blossoms, flowers taken off stems
  • 2 1/2 cups water
  • ½ cup cointreau
  • 2 cups sugar
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp orange juice

In a small saucepan, combine the water, sugar, lemon zest, lemon juice, cointreau and orange juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine chinois and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer’s directions.

Tomato Basil Pasta Sauce

Yields: 4 cups

  • 4 Basil Blossoms, flowers taken off stems
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 sm can tomato paste
  • 20 Ripe Roma tomatoes, diced
  • 1 tbsp Pinch sugar
  • ½ cup Parmesan shredded
  • 1 Yellow Onion, diced
  • 1/2 cup dry white wine
  • 1 tsp dried crushed red pepper
  • 1 cup chicken stock
  • salt, pepper TT

Coat a saucepot with oil and warm over medium-low heat. Add the onion and garlic and cook, stirring, until soft. Add the tomatoes, sugar, tomato paste, chicken stock, and wine; season with salt, pepper and crushed red pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and cheese.

Basil Fruit Blast Cocktail

Yield: 1 drink

  • 4 Fresh Origins Basil Blossoms
  • 1 ½ oz Vodka
  • ½ oz Chambord
  • ½ oz Peach Schnapps
  • ½ Peach
  • ½ Lemon
  • 1 ½ oz Orange Juice

Cut peach into small pieces and add to a shaker. Take 2 Fresh Origins Basil Blossoms, torn into pieces and squeezed lemon, and add to shaker and muddle. Add Vodka, Chambord, Peach Schnapps, and Orange Juice. Shake vigorously; pour into ice filled Collins glass. Garnish with 2 Basil Blossoms, and peach slices.

 

Nasturtium Flowers

Flower Nasturtium

These stunning orange, yellow, and red flowers boast a sweet & tangy, yet peppery and spicy flavor. Here are some ideas on how you could use them:

  • Add to mixed green salads
  • Mince & mix in with risotto
  • Put inside a Vietnamese spring roll
  • Mince & mix in potato salad
  • Top desserts

 

Recipes:

 

Salmon & Cheese Stuffed Nasturtiums

Servings: 10

  • 10 Nasturtium Flowers
  • 1-8 oz package of cream cheese, softened at room temperature
  • Smoked Salmon, shredded
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp Fresh Dill, minced
  • 1 tsp Paprika
  • salt, pepper TT

In a bowl, combine cream cheese, salmon, dill, and lemon juice. Mix and season with salt, pepper, and paprika. Mix in capers. Place about half a tsp cream cheese mixture (more or less, depending on the size of the flowers) inside the throat of each nasturtium flower. Fold each petal over the cheese and press together.

 

Potato-Nasturtium Salad

Servings: 8

  • 30 Nasturtium Flowers, chopped
  • 1 pound small fingerling potatoes
  • ¼ cup Butter, melted
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 teaspoon Mustard Dijon
  • 1 tsp fresh chopped tarragon
  • 1 tsp fresh chopped parsley
  • ½ cup Mayonnaise
  • 5 whole Green Onions, Sliced thinly
  • 1/2 teaspoon Paprika
  • 4 whole Hard Boiled Eggs, chopped
  • salt, pepper TT

Preheat the oven to 425 degrees.

Toss the potatoes with melted butter and tarragon; put on a baking sheet. Roast for 25 to 30 minutes, or until tender. Chop in quarters. Mash half of the potatoes gently. Sprinkle with the salt, pepper and paprika. Refrigerate until cold.

Toss together the cooled potatoes with: parsley, capers, mustard, mayonnaise, eggs, green onions, vinegar, in a large bowl. Season with salt and pepper to taste. Add the chopped nasturtiums and toss to combine.

 

Spicy Nasturtium Vinaigrette

Yields: 1 cup

  • ¼ cup Nasturtium Petals, minced
  • ½ cup olive oil
  • 2 tbsp sherry vinegar
  • ¼ tsp. Mustard Dijon
  • salt, pepper TT

Combine and whisk together.

Buzz Buttons

Flower Buzz Button TM

Stimulate your taste buds with this exciting burst of energy! These yellow, cone shaped flowers produce an electrifying effect on the palette. With a slight citrus flavor, it gives your mouth an exciting tingly feeling with an almost numbing effect. This unique flower stimulates saliva and cleanses the mouth with a refreshing cool feeling. Use sparingly by shredding the flower and sprinkling over food or muddle in cocktails to add electricity!  Here are some ideas on how you could use them:

  • Add to Lemon Sorbet
  • Shred & sprinkle on chocolate desserts
  • Infuse in sauces
  • Muddle in cocktails
  • Shred & sprinkle on salads

Recipes:

 

Buzz Thriller Cocktail

Servings: 1 drink

  • 6 Fresh Origins Buzz Buttons™
  • 1oz Citrus Rum
  • ½ oz Blue Curacao
  • Float of Cachaca
  • Sweet and Sour
  • Lime
  • Cup of Ice

Cut 5 Buzz Buttons™ into pieces, put in a blender. Add Sweet and Sour, Citrus Rum, Blue Curacao, and juice   from half of a lime. Blend mixture then pour into a glass filled with ice. Top with a float of Cachaca.  Serve with 1 Buzz Button™ for garnish, but be sure to caution your customers of their tingly sensation. Since alcohol dehydrates you, the Buzz Button™ is a perfect ingredient because it stimulates salivary glands, keeping your mouth from getting dry and giving you a refreshing hydrated feeling!


Tingly Citrus Vinaigrette

Yields: 2 cups

  • 2 Buzz Buttons™
  • 2 oz lime juice
  • 3 oz orange juice
  • 2 oz grapefruit juice
  • 2 tablespoons red rice wine vinegar
  • 1 tbsp honey
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil
  • 2 sprigs Fresh Thyme

 Combine all ingredients in a blender. Blend until smooth.

 

Citrus Buerre Blanc with a kick!

Yields: ½ cup

  • 2 Buzz Buttons™ shredded
  • ½ Shallot minced
  • 3 oz orange juice
  • 2 oz lemon juice
  • salt, pepper TT
  • 1 pt cold butter, cubed – ½”

In a hot small saucepan, add shallots and juices. Simmer and reduce until au sec (nearly dry, about 1 tbsp of liquid left). Add Buzz Buttons™, salt, & pepper. Take off heat and add a few cubes of butter at a time, whisk quickly and constantly until melted. Careful not to “break” the sauce (separation of fat and liquid). This will happen if it is too hot. The finished sauce should be thick and smooth.

Cilantro Blossoms

y Herb Flower Cilantro

Tiny and lovely white flowers on long green stems. Intense Cilantro flavor and fresh aroma. Here are some ideas on how you could use them:

  • Decorate Ceviche & salsa
  • Make Cilantro Crème Fraiche
  • Top guacamole & tacos
  • Mix in with rice
  • Float on Pho
  • Top sushi

 

Recipes:

Cilantro-Lime Vinaigrette

Yields: 1 cup

  • 1/2 bunch cilantro flower petals & leaves
  • 1/4 cup lime juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil

Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt, pepper; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Cilantro Lime Spicy Grilled Shrimp

Servings: 4

  • ¼ cup Cilantro flower petals & leaves (minced)
  • salt, pepper TT
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 small Jalapeno minced
  • 1 1/4 pounds large shrimp, peeled & deveined
  • 1 clove garlic minced
  • ¼ cup Lime juice
  • Lime wedges, for serving
  • Cilantro flowers on stems for garnish

Combine salt, pepper, paprika, cumin, cayenne, lime juice, garlic & jalapeno . Put on shrimp. Add shrimp to a hot grill and cook, until opaque throughout, and caramelized on both sides. 3 to 5 minutes. Serve shrimp with Cilantro Flowers & lime wedges.

Cilantro Spring Soup

Servings: 2

  • 1 bunch Cilantro sprigs & blossoms
  • 6–7 cup chicken broth
  • 2 cup spinach, washed, trimmed and loosely packed
  • 3 T butter
  • ½ white onion, finely chopped
  • 2 serrano chilies, seeded stemmed, diced
  • 6 green onions
  • 2 garlic cloves, minced
  • Salt, pepper TT
  • ½ cup Cotija Cheese, for serving
  • 2 Lime wedges, for serving
  • Cilantro blossoms, for serving
  • 2 avocados, sliced, for serving

In a blender, puree the spinach with 2 cups of the chicken broth. Add the cilantro and coarsely blend.

In a large saucepan, melt the butter and sauté the onions, garlic and serranos. Add the pureed mixture and the remaining chicken broth. Simmer for 10 minutes.

Meanwhile slice the avocados and drizzle with lime juice. Thin the soup, if necessary, with additional chicken broth, then pour into bowls and garnish each with cheese, avocado slices and a Cilantro Blossoms.

Here is our list of available Edible Flowers this spring season:

Borage Blossoms, Marigolds, Begonias, Snapdragons, Chocolate Bell Flowers, Fava Flowers, Nasturtiums, Lavender Flowers, Buzz Buttons, Cilantro Blossoms, Mustard Blossoms, Cosmos, Jasmine Flowers, Alyssum Flowers, Arugula Blossoms, Chive Blossoms, Bachelor’s Buttons, Firestix™, Calendulas, Fennel Flowers, Fuchsias, Pansies, Violas, Sparklers™, Thyme Blossoms, and all of our MicroFlowers™ varieties.

Premium Flowers Assortment

If we were able to help to you in any way this Mother’s Day, let us know! We love hearing what other Chefs and food fanatics are doing with Edible Flowers. But most importantly, to all the Mothers out there, we’re so grateful to have you and wish you the best Mother’s Day ever!

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.

Fresh Origins March Tours: Connecting with the Crowd

March 29, 2013

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!