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Frost Kissed artichokes now available
With the most recent freeze in California, Ocean Mist Farms is pleased to welcome its Frost Kissed artichokes, available for the next several weeks, and currently being shipped to retailers.
Once the temperature drops below 32 degrees, the artichokes’ skin darkens due to the freezing conditions, which seals in more flavor and produces a nuttier taste only found in the Frost Kissed artichokes. While the Frost Kissed artichokes have a slightly darker exterior, the brown outer layer falls off once cooked resulting in the soft, green artichoke shoppers are familiar with.
“Since we do not always see a freeze, the Frost Kissed artichokes are a real seasonal treat,” said Diana McClean, senior director of marketing at Ocean Mist Farms. “We’re trying to educate consumers on the best practices for handling and prepping as any menu could benefit from these nuttier tasting artichokes.”
In an effort to elevate the Frost Kissed artichokes as a satisfying menu item, Ocean Mist Farms will be providing recipe inspiration through its social media channels as well as sharing information on the website to educate consumers. Ocean Mist Farms also provides display cards to the retail customers who stock Frost Kissed artichokes for the next few weeks.
“The frosting of the Frost Kissed artichokes is strictly cosmetic. While these artichokes are not as vibrant as the fresh, green artichokes we sell, they offer a limited-time flavor that many shoppers look forward to experiencing when it freezes,” McClean added.
As an extension of the brand’s commitment to third-party influence, Ocean Mist Farms continues to leverage its partnership with thefeedfeed to further educate shoppers on Frost Kissed artichokes through a video explaining the flavor benefits and proper cooking techniques. The video will be shared through Ocean Mist’s social pages to inspire consumers to actively seek out Frost Kissed artichokes in their grocery stores now through March 2018.
For more information:
Ocean Mist Farms
+1 (831) 770-6435
Publication date: 2/26/2018
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