Fresh Origins is
America’s leading producer of Microgreens and Edible Flowers. Combining the
benefits of an ideal climate with a deep passion for quality and innovation,
Fresh Origins products are sought after by the finest restaurants and top
chefs. The farm is located in the picturesque rolling hills of San Diego
County, where the near perfect weather allows for production and harvest all
year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible
Flowers, Shoots, Tiny Veggies™ and related items. Many are not available
anywhere else, with new introductions nearly every month. Fresh Origins
products are on top of the finest cuisine in the world! Fresh Origins supplies
distributors of specialty produce who serve fine dining restaurants and resorts
nationwide. There are also a few online sources of their products available to
private chefs and home cooks. For more information about Fresh Origins, visit
their website at www.freshorigins.com
How often do you see us mention Indian food? You're still thinking, right? We almost never feature Indian food because it's not easy to find high caliber spots for this type of cuisine and Tulsi is so outstanding, they have convinced Peachy to return. Tulsi does it right and we featured them earlier in Peachy's Picks:
As you may have noticed, the very best have been receiving encores recently from Peachy. She began with the lovely spinach salad, above. Baby spinach, fancy mushrooms, orange and avocado were perfectly refreshing and artfully designed by Chef Hemant, who is a total peach.
As an appetizer, the Crispy Rock Shrimp arrive emblazoned with the word PHENOMENAL that is written in invisible ink that can only be detected by your tastebuds. Ms. I Don't Like Strange Sauce love love LOVED the Green Chili Aioli and could not get enough of it. Curry leaves and garlic were proper accents and the shrimp could not have been more succulent.
Another great thing about Tulsi is that they are sensitive to your tastes. Peachy does not like too much spice in her food and likes the underlying flavor of the food to shine through-the same concept as not wanting mixer overload in her
Star Vodka. We're really impressed how Tulsi has incredibly flavorful food without being too overbearing. This was notable in the exemplary rendition of the Portuguese Striped Bass with the significant symphony accompanying it of basil, garlic, green chile, naan and coconut milk. So brilliant, they made her love coconut. In this dish, it tasted like a vacation. Whether you are dining at Tulsi on 46th Street or taking it with you, it's clear that quality is paramount here and it's a winner!