Posts Tagged ‘herbs’

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!

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.

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.

Recipe: Citrus Ceviche with Flower Crystals™ Fennel

February 7, 2013

 

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

Citrus Ceviche with Flower Crystals_ Fennel

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

Ingredients: 

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

 

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

Ceviche

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

Asian style Herbs & Greens

January 11, 2013

Fresh Origins has a wide variety of Asian style herbs & greens. Great flavor additions for noodles & rice! Float some Petite Thai Basil on Pho to add an intense herb essence. Micro Red & Green Shisos are wonderful when paired with fresh sushi. Seared rare ahi loves to be topped with our Micro Wasabi. Add some Gold Edamame Shoots™ to your stir-fry to add color, crunch and a yummy legume taste. Red Kaiware Shoots™ & Micro Benitade add a stunning color and spicy flavor to Kalbi short ribs or sesame chicken.

What would you do with our Asian products??

Asian Products

Happy New Year! Cheers to healthy eating!

January 4, 2013

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