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Tips for creating your charcuterie board

by Sigona's Farmers Market · Published November 17, 2015 · Updated November 20, 2015

Tips for creating your charcuterie board

Volpi parmesan artisan salami
Dried Mission figs
Whole blanched almonds
Sigona’s Sweet Red Pepper Relish
Hummus
Creamy goat cheese
Columbus Italian Dry Salami
Baguette slices
Dried apricots
Pistachios
Marinated mushrooms (olives would be nice too)
Prairie Breeze Cheddar

Other considerations:

Apple slices
18-month-aged Emmentaler cheese
Assorted marinated olives
Quince paste
Grapes
Crackers

Tags: "In the kitchen with Sigona’s"apples avocado balsamic Bay Area charcuterie board cheese entree EVOO farmers market Palo Alto farmers market Redwood City local farmer Menlo Park organic produce palo alto produce tips Redwood City Sigona's Farmers Market specialty food store Specialty produce Volpi Salami

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Locally grown pomegranates come into season in Northern California in the fall and hit their peak around early to mid November. Robbie Sigona, lead produce buyer and market director for Sigona's Farmers Market in Redwood City and Palo Alto, Calif., shares info about the Wonderful variety pomegranate and what to look for so you pick out the very best. Plus, he gives a few tips for how to open and deseed a pomegranate! #pomegranate #fruit #fallfruit #fallfood #inseason #farmersmarket #sfbayarea #sfpeninsula #Foodie #pom #arils #salad #fallsalad #recipe #howto #producetips #greengrocer #specialtyproduce