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Published on April 12th, 2016 | by Burrito Recipes0
There is a saying, “As goes California, so goes the nation.” This is certainly true of organic micro greens. They fist came to the public’s attention in the 1980s when they began popping up at upscale San Francisco restaurants. Slowly but surely the delightful tastes of the smaller specialty produce began making it around the nation and now they are eaten all over.
These organic micro greens were first limited to only a few vegetables but that has expanded over the years. Basically, these are cut just as the plants first develop leaves. The “micro” in organic micro greens does refer to the size. If the leaves are more than 1.5 inches, they can no longer receive that designation. They are younger, smaller versions of common vegetables and herbs but they pack quite a punch in terms of flavor. They can range from spicy to sweet or bitter. If you want to add them as an accent to the dishes you cook regularly, you may want to taste the different kinds of petite micro greens first, lest you get a surprise in your dish.
People add these colorful and zesty additions to add color, texture and taste. Adding microgreens to salads is a popular option but recipes with them have been made for omelettes and pizza. People have even been known to make smoothies out of them. When they were first introduced, they only came in arugula, basil, beets, kale, cilantro and “Rainbow Mix.” That list has expanded to include basil and even spotted peas. If your kids are picky eaters, you might want t run organic micro greens by them. It has been noted that children respond differently to their food’s appearance than adults. They tend to prefer a diverse plate with at least seven food components and a total of six colors. Adults generally go for three of each.
If you visit fine dining restaurants, and many Americans do, you may have eaten some organic micro greens. Upscale dining establishments account for about 10% of the restaurant industry. Many serve organic micro greens to add a special something. Their small size belies a large taste. It is as if the flavor gets condensed to fit in the smaller size.
Another option for adding color to your evening meals is edible flowers. Do you know that there are over 100 varieties of edible flowers? There are! Edible flowers are made into teas. You can endure in lavender flowers, for instance. These can add a certain special something to the meals you already cook. Both organic micro greens and edible flowers offer a splash of color and a new texture to your dining experience. Experiment with different varieties of both edible flowers and organic micro greens to find what you and your family enjoy.
Some people think the only way to get organic micro greens is to grow them. This is not true. Many specialty produce stores carry them. They do have a shorter shelf life than other comparable herbs and vegetables. They need to be stored at 39.2 degrees Fahrenheit. There is rating scale for organic micro greens. One is considered to be the worst and five the best. It is rare to find them in a store with a rating lower than three. They are as fresh and delicious as anything you can grow at home. Plus, with the wide variety of organic micro greens out there, you would have to devote a field to grow all of the kinds you can buy at the store. It makes more sense to buy these delightful variations of common herbs and vegetables.
The taste of organic micro greens cannot be beat but as with edible flowers, they also have unique texture that adds a lot of value to your meals. Different micro greens have different tastes, colors and textures. Edible flowers are beautiful additions to any plate and picking them out can be fun for you and your children to do together. You can teach them about healthy eating while you shop for your organic micro greens and edible flowers. Making it a fun and educational experience.
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