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Posts Tagged ‘Local Farm Trends’

PostHeaderIcon Bull’s Blood Making It On To Sacramento Menus!

bullsbloodmicrogreensimageMicrogreens . . . take them or leaf them!

It is only natural that California would pioneer the latest microgreen trend in the food world.  These flavorful Lilliputian members of the greens community have been appearing with increasing frequency on today’s restaurant menus.  They are appearing in upscale markets and restaurants and locally command a luxury item price of up to $3 to $5 per ounce. Many chefs in the Sacramento restaurant scene are now incorporating microgreens into a variety of dishes.  One common microgreen that is being found on local menus in California restaurants is Bulls Blood.  Read that twice when you see it on a menu and wonder to yourself;  “really?”.   Do you take it literally or have you already been exposed to one of the newest local farm trends to hit many restaurants menus?

Bulls Blood is a popular microgreen that stems from the 1840’s bulls blood beet. Bull’s blood leaves have been used in folk medicine to treat a wide variety of ailments. This Microgreen’s beet-like flavor and vivid red color enhances mixed green salads but also finding its way on top of raw meats, seafood and pork belly sandwiches!
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What Folks are Saying!

The Local Roots Food Tour was phenomenal. Bethany met us outside of Cafe Bernardo. She talked to our small group of five about the Sacramento Food Culture. Inside of Cafe Bernardo, we were pleased to meet Chef Shannan Berg. She was very informative and spent quite a bit of time introducing us to organic foods and cooking information. She even took the time to offer us her phone number if we need to ask questions in the future. At that restaurant four of the food tour guests were served Amaretto French Toast. Because I have a tree nut allergy, she was courteous to serve me Huevos Rancheros. The portion sizes were large for both. The Huevos Rancheros were better than any that I have ever tasted. After this we continued to learn some local history of the area and came to Centro. At Centro we were greeted with Chips and Salsa Verde. A large glass container filled with fruit and liquid caught my eye. This was one of their special fruit infused tequilas which we were lucky to sample along with a Margarita. Here we also received a most delicious Carnitas Taco along with Black beans and rice. Every portion on this dish was generous and delicious. Next we walked and talked along to a delicious ice creamery and enjoyed Gunther's Ice Cream. Loved the Orange Chocolate Chip. We went on to a restaurant called Formoli's and were grateful for the smaller appetizers of Eggplant Portabello Napoleon and Stuffed Mushrooms with Balsamic Glaze. We ended our tour with an education in coffee and a tasting of that from Coffee Works. If you take this tour do not eat breakfast and be prepared to leave full. Bethany was amazing! I highly recommend this experience
L. Cox, Union City, California

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