Robbie Sigona’s Produce Tips: Tomatoes
Robbie Sigona’s Produce Tips: Tomatoes Baby Heirloom Tomatoes: Tomatoes should be ripe but firm. Avoid shriveled as that is a sign of age. Store at...
Author: Sigona's Farmers Market
In the Kitchen with Sigona’s Featuring: Local Black Mission Figs
Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction Just typing out this recipe makes my mouth water. While the ingredients and preparation...
In the Kitchen with Sigona’s Featuring: Watermelon
Shrimp, Watermelon and Feta Skewers with a Blenheim Apricot and Blood Orange Vinaigrette Watermelon and Feta are a delicious combination; the sweet and salty pair...
John’s Pick of the Week: Jumbo Red Flame Raisins
Jumbo Red Flame Raisins Special 99¢/10 oz. Reg. $2.99 (Good through Aug. 30, 2016) From Visalia, California sun-dried Red Flame raisins—this specialty raisin has a...
Robbie’s Produce Tips: Local Black Mission Figs
Nothing comes close to these in taste! Coming from Corning, CA (north of Sacramento) these honey flavored fruits are picked ripe for local consumption and then...
John’s Dried Fruit and Nut Pick: Jumbo Red Flame Raisins
Super, Duper, Really Great Special!!! Jumbo Red Flame raisins Special 99¢/10 oz. Reg. $2.99 (Good through Aug. 30, 2016) From Visalia, California sun-dried Red Flame...
In the Kitchen with Sigona’s Featuring: Local Figs
Frangelico Figs with Creamy Blue Cheese and Toasted Hazelnuts Frangelico is a hazelnut liqueur that is not overly sweet like some dessert liqueurs. It pairs...
In the Kitchen with Sigona’s Featuring: Kent Mangos
We love Kent mangos! They’re juicy, sweet, fiberless, and taste excellent! Here are some things to keep in mind while selecting a mango to take...
Robbie Sigona’s Produce Pick Featuring: Kent Mangos
This time of year is the best for Kent mangos. I bring them home by the box, otherwise we‘ll run out. My younger son Alexii...
In the Kitchen with Sigona’s Featuring: Light Summer Recipes
Chopped Caprese Salad with Arugula Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up...
