Shelling & Preparing Fresh Fava Bean Shell the beans by opening the pod at the seam (if you snap off the end it’s easier to split along the seam). Remove beans from the pod. Add shelled beans to a few cups of boiling water and cook for 4-5 minutes. Drain and plunge beans into an [...]

John Sigona’s dried fruit and nut selection of the week is extra fancy California Medjool dates. 9 oz. Container – $2.99 (Reg. $3.99) Medjool Dates are one of my most favorite and healthy treats. I’m confident they’ll satisfy your sweet tooth while adding needed nutrition for your well-being; that’s a tough combination to beat! These [...]

Considered one of the tastiest of the beans, fava beans have been consumed for over 6000 years. Although they require more preparation than most other beans, they are filled with both flavor and nutrition. Fava beans, also known as broad beans or horse beans, were originally cultivated in the Mediterranean or Asia Minor. These green [...]

Choose favas with beans that fill up the pod. Select those that are firm, but not too hard. Old favas are typically limp and shriveled up. You’ll want favas that are bright green and fresh looking. Weather- and pest-damaged favas will have a lot of rust and black on them (although a tiny bit is [...]

Quinoa Tabbouleh with Sigona’s Sicilian Nocellara Olive Oil Quinoa, like Tabbouleh, became popular in the 70s, but has had a welcome resurgence as of late, partially due to it being gluten-free. Quinoa, a plant seed, is complete protein, boasting all nine essential amino acids, and has a pleasantly grassy, nutty flavor and is slightly crunchy [...]

Our fiddleheads just had a fantastic, but short, season; we’re currently trying to fill requests from other areas. Choose fiddleheads that are fresh and green. They tend to turn a darker brown when older. Choose those that are firm versus older fiddleheads that get a little rubbery. They don’t store all that well so it’s [...]