Baby Chioggia Beets
Baby Chioggia beets are entirely edible: roots, stems and leaves. The swollen dusty magenta globular root is topped with variegated pink and pistachio colored mid ribs and broad wavy green leaves.
Native to western Asia, cultivated cherries are the descendants of two wild species, Prunus avium, ancestor of sweet cherries and Prunus cerasus, ancestor of sour cherries.
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This item was last sold on : 05/28/16
The Confetti mix contains the petals of marigold, rose, nasturtium, hollyhock, pansy, viola and bachelor's buttons. This flower collection is a robust array of colors and has a fresh floral scent that is mild and not overly perfumed. The peppery nasturtium offers a mild spice and is balanced by the other lightly sweet and bitter tones.
Confetti flowers are available year-round.
The Confetti mix is a very popular blend of petals for garnishing all types of cuisine, as it adds striking color without any competing flavor.
The Confetti mix is mainly used for its aesthetic appeal as a garnish. While the petals do offer a touch of flavor they are for the most part quite mild. Use the Confetti mix raw to retain optimal color and texture, as the petals will wilt with moderate heat. They may be added into sweet or savory dishes. Use the Confetti mix whipped into icing, compound butters or soft cheeses, rolled in between sheets of fresh pasta dough or frozen in gelato, ice cream, fruit juice popsicles and ice cubes.
Cultures around the world regularly include flowers into their diets. Day lily buds are found in many Asian dishes, and the Romans used mallow, rose and violets. Indian candies are often flavored with rose. Saffron, the most expensive spice in the world, is the stamen of the crocus.
The Confetti mix was first introduced to the market in the 1980's with its trademarked name, but the history of edible flowers is centuries old with the first recorded mention in 140 B.C. The French green liqueur, Chartreuse was developed in the seventeeth century and uses carnation petals as one of its secret ingredients. The Victorian Era saw a resurgence in the use of edible flowers in baked goods and beverages.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Shout House||San Diego CA||619-231-6700|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6478|
|Donovan's Downtown||San Diego CA||619-237-9700|
|Searsucker Downtown Bar||San Diego CA||619-233-7327|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|The Barrel Room||San Diego CA||858-673-7512|
|Continental Catering Inc||La Mesa CA||619-698-3500|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Tom Hams Light House||San Diego CA||619-291-9110|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Uptown Tavern||San Diego CA||619-847-4688|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Searsucker Del Mar Bar||San Diego CA||858-369-5700|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Allure Restaurant||San Diego CA||619-236-0800|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Extraordinary Desserts Union St.||San Diego CA||619-294-7001|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Crown Point Catering||San Diego CA||619-223-1211|
|Searsucker Downtown||San Diego CA||619-233-7327|
|Duke's La Jolla||La Jolla CA||858-454-1999|
|Top of the Market||San Diego CA||619-234-4867|
|Catering Solutions||Chula Vista CA||619-957-1162|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Panama 66||San Diego CA||619-702-6373|
|Max's Personal Chef Services||San Diego CA||619-818-2750|
|The LOT||La Jolla CA||619-987-9537|
|Horton Grand Hotel||San Diego CA||619-544-1886|
Recipes that include Confetti Flowers. One is easiest, three is harder.
Someone spotted Confetti Flowers using the Specialty Produce app for iPhone and Android.
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looking for confetti flowers and can't find anywhe
Near Harker Heights, Texas, United States
About 353 days ago, 6/12/15