Look for spears that are compact with no signs of flowering on the tips.
The asparagus should have a fresh cut on the bottom and it should have a green color all the way down the stalk, with as little white as possible.
Color or size is a matter of preference. Thin asparagus tastes stronger and more grassy. Thicker spears taste sweeter.
Did you know… the white asparagus is not a different variety? It’s just regular asparagus that’s been chlorophyll-deprived by being grown away from sunlight either under earthen mounds or plastic.
One end is the tough stem end; the other is the tender flower. To separate, hold it on both ends and bend. The stalk will snap at its natural breaking point.
Store in the fridge for 4-5 days.
If you have room in the fridge, and lots of extra time on your hands, cut asparagus and place in a bowl or saucer of water for a long life. This will actually bring older asparagus back to life.
Why settle for tiny, dry raisins when you can have luscious, plump, deluxe, jumbo Golden Raisins, grown in Madera, CA? We have them on sale now here at Sigona's and they're perfect for baking, snacking and incorporating into other dishes. You have to try our Pan-Seared Rosemary Pork Chops with Savory Apple Chutney, which calls for raisins. It's so good! Find the recipe on our blog: https://blog.sigonas.com/2022/09/02/pan-seared-rosemary-pork-chops-with-a-savory-apple-chutney/
John Sigona, Jr. has been buying dried fruits & nuts for Sigona's Farmers Markets for nearly 45 years. He seeks out the absolute best and local sources to ensure quality and support nearby farmers.
Visit Sigona's Farmers Market in Redwood City and Palo Alto, CA.
Sale valid in-store only for a limited time. Hurry in!
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