Author: Sigona's Farmers Market

Recipes / Sigona's Olive Oil & Balsamics

January 3, 2021

Recipe Roundup: Sigona’s Dark Chocolate Balsamic

This dark chocolate balsamic is rich and thick with the complexity of a trio of chocolates responsible for the depth of its flavor (Valrhona, Callebaut...

Halibut Piccata with Lemon & Caper Sauce served with Florentino

Recipes / seafood

January 1, 2021

Halibut Piccata with Lemon & Caper Sauce

This is a simple, flavorful way to serve halibut. It pairs nicely with florentino, a baby cauliflower that’s taking the vegetable world by storm. Serves...

Balsamic of the month / Olive Oil of the Month / Recipes / Sigona's Olive Oil & Balsamics

January 1, 2021

January 2021 Oil & Balsamic Sale + Recipes

We choose new infused oils to feature each month to offer at a great price to allow customers to try new flavors and recipes. We’re...

Blood orange roasted beets with tangerine balsamic reduction

Balsamic of the month / Olive Oil of the Month / Recipes / Sigona's Olive Oil & Balsamics

December 1, 2020

December Balsamic & Olive Oil Sale Recipes

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage This is a dish made in heaven! Soft, pillowy gnocchi are tossed in a creamy...

Uncategorized

November 25, 2020

Free Locally Grown Satsuma Mandarins

Carmelo’s Homemade Gnocchi with a Dream of the Mountain and Dolce Gorgonzola Cheese Sauce Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you get the hang of it you’ll make gnocchi all the time! Dream of the Mountain is a xxxx-type cheese that our cheese buyer, John Nava, brought over from Switzerland JUST for Sigona’s. He met the maker and even named this cheese while in Switzerland, so it is exceptionally special. It melts well and creates a lovely sauce. Adding a little dolce gorgonzola adds a fantastic, rich flavor and creamy texture. If you want to try the gnocchi without a cheese sauce, see an alternative serving suggestion below. Gnocchi: • Two medium-large russet potatoes • Salt and pepper, to taste • 1 large egg • 1/4 cup shredded Dream of the Mountain cheese • 1 cup, plus at least 1/2 cup more, flour Cheese Sauce: • 2 to 3 Tbsp butter • 4 fresh sage leaves • 1/4 cup milk • 1/4 cup heavy cream • 1/2 cup shredded Dream of the Mountain cheese • 1/2 cup crumbled or lightly packed Dolce Gorgonzola cheese Sauce-less Option: • A couple tablespoons olive oil • 8 to 10 fresh sage leaves Directions: Either boil the potatoes until fork tender (about 20-30 minutes) or prick the skin of the potatoes and bake at 350°F for an hour. While they’re still warm, scoop out the potato and discard the skin. Run the potato through a ricer or use a masher to mash the potatoes. Make a well in the potatoes and add the egg, cheese, salt and pepper. Mix together with a fork. Make a mound of 1 cup of flour on a large cutting board; keep the remaining flour nearby. Turn out the potato mixture out on top of the flour. Use your hands to kneed the mixture together until a dough forms. If it is sticky, add more flour as needed. Roll the dough into a rounded mound and divide into 4 equal portions. Using one portion at a time, roll out the dough into a long rope, aiming for about a ½ to 1 inch diameter (cut the rope in half if it becomes too long). Slice the rope into pieces about 1 inch long and set aside; make sure the new surface is well floured. Optional: to give the gnocchi an artistic touch, place a for on the work surface and gently side each gnocchi over the fork prongs to make a decorative shape. The ribs on the gnocchi help the sauce adhere better for a deliciously saucy bite. Place the gnocchi on a sheet pan and place in the freezer while infusing the butter preparing the cheese sauce. Set a pot of salted water to boil. In a large skillet, melt the butter with the sage leaves over medium-low heat. Once melted, add the milk and heavy cream; when warmed through, add the cheeses and stir continuously as the cheese melts. Remove the sage. While the cheese is melting, add the gnocchi to the boiling water, working in batches if necessary. As the gnocchi float to the top, use a round mesh skimmer to remove from the water and stir into the cheese sauce (continue to stir the cheese sauce). Once all the cheese is melted and the sauce is smooth, you can remove the sauce from the heat. Serve the gnocchi while warm. Sauce-less option: Heat a couple tablespoons of olive oil over medium-high heat. Add about 10 sage leaves and allow to cook and infuse the oil with flavor. Meanwhile, boil the gnocchi as directed above. Remove to a paper or other towel and pat dry. Add the dried gnocchi to the hot oil and sear on both sides until lightly browned and slightly crisp. Serve with the seared sage leaves.

Cheese / Recipes

November 25, 2020

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you...

Holiday / Recipes

November 20, 2020

Thanksgiving Sides & Salads

Make Thanksgiving with your bubble one to remember with some of these delicious side dishes. Remember, quality ingredients make for a quality meal! Brown Sugar...

Recipes

November 19, 2020

Keto-Friendly Creamy Truffle Cauliflower Mash

This is an excellent and healthy side dish for Thanksgiving, especially if you’re following a keto diet. We love the versatility of cauliflower; blending it...

Recipes

November 5, 2020

Pasta with La Tur & Fresh Truffles

Pasta with La Tur & Fresh Truffles Pasta may seem like an easy meal or a shortcut for getting dinner on the table, but using...

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage

Recipes / Sigona's Olive Oil & Balsamics

November 1, 2020

Recipe Roundup: White Truffle Oil

If you like the flavor and aroma of white truffles, then you’ll love this oil. Made in Italy in an artisan fashion without the use...

Carmelo Sigona emigrated in 1912 from Sicily, bringing with him the tradition of making his own wine. His grandson and namesake, Carmelo Sigona, co-owner of Sigona's Farmers Market, has fond memories of his grandfather making wine and serving it at family meals on Sundays. After years of wanting to make his own wine just like Grandpa Sigona, present-day Carmelo has finally made his dreams come true. Tune in for more.

Nothing is more rewarding to Rob Sigona, our passionate produce buyer, than taking a road trip to visit one of Sigona's favorite farmers. About a five hour drive from the Bay Area, nestled in the Sierra Nevada foothills, is the town of Springville. There you will find a place seemingly untouched by time; a place called home to orange grower Ron Matik of Pleasant Oaks Ranch. Since 1984 Ron has grown some of the best heirloom navel oranges in the state, if not the world: the heirloom Washington Navel. "I have yet to taste an orange that is better than ours,” says Matik. “Maybe some with the same sweetness, but never better.” And Sigona's agrees! Heirloom Washington Navels are the variety that got the whole California citrus market booming all those years ago. It takes special attention from the farmer to tend to the soil and the variety to produce such outstanding fruit. "Small farmers, such as Ron, are a dwindling breed,” says Rob Sigona. “They’re passionate caretakers of the the land that produce exceptional quality; they are the rare gems." It is an achievement to find such great tasting oranges to bring in for our customers. We are excited to announce we’ll get a load of specially picked and packed heirloom Washington Navels in our store this week, delivered directly from Pleasant Oaks Ranch. So, come on by Sigona's to enjoy a slice of California’s prized history…for FREE! You can get a bag of free Pleasant Oaks Ranch oranges starting today through March 5th with your coupon when you spend $30 or more in the store.

Author: Sigona's Farmers Market

Recipe Roundup: Sigona’s Dark Chocolate Balsamic

Halibut Piccata with Lemon & Caper Sauce

January 2021 Oil & Balsamic Sale + Recipes

December Balsamic & Olive Oil Sale Recipes

Free Locally Grown Satsuma Mandarins

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Thanksgiving Sides & Salads

Keto-Friendly Creamy Truffle Cauliflower Mash

Pasta with La Tur & Fresh Truffles

Recipe Roundup: White Truffle Oil

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