The Short-Season Morel Mushroom is in Now at Sigona’s!
By Carmelo Sigona The rare wild Morel mushroom is cherished by chefs and foodies alike for its rich, creamy flavor that is described as earthy,...
Author: Sigona's Farmers Market
In the Kitchen with Sigona’s Featuring: Romanesco
Garlic & Lemon Roasted Romanesco Roasted romanesco is absolutely delicious, especially when roasted with lemon and garlic. Special thanks to Lizzie Streit of It’s a...
John Sigona’s Pick of the Week: Raw Mixed Nuts
Raw, Shelled Mixed Nuts Stay healthy with a great special! $4.99 (9 oz) Reg. $7.99 (price good from May 16-22, 2018) Sigonas’ raw, deluxe mixed nuts...
Toni’s Health Tip #35: Healthy Eggplant Parmesan Recipe
Tip #35 : Healthy Eggplant Parmesan Recipe By Toni Julian, health advocate & author Friends, I’m sure you all enjoyed this last weekend’s special day in celebration...
Produce Tips: Romanesco
Romanesco is an unusual edible flower belonging to the broccoli and cauliflower family. In fact, its flavor is reminiscent to cauliflower, but with a slightly...
In the Kitchen with Sigona’s Featuring: Dark Chocolate and Raspberry Balsamic Truffles
Dark Chocolate and Raspberry Balsamic Truffles Raspberry and chocolate is a classic combo, making a delicious dessert option. Makes about 20 to 25 truffles. Ingredients:...
In the Kitchen with Sigona’s Featuring: Fresh Strawberry, Kale and Orzo Salad with a Balsamic Vinaigrette
This hearty salad serves nicely as a side or as a main dish, and is just lovely with any fresh berry. If you go with...
In the Kitchen with Sigona’s Featuring: Nopales
Cooked nopales — also known as cactus pad, paddles or leaves — have a citrusy note, making them a delicious addition to diced salads packed...
John Sigona’s Pick of the Week: Extraordinary Pistachios
Extraordinary Local Roasted, No Salt Pistachios Sale: $2.99/7oz. Reg. $4.99 (Good through May 8, 2018) I believe our pistachios are the best anywhere! From California’s...
In the Store with Sigona’s Featuring: Nopales, an early superfood
An early superfood Diane Rezendes, food writer An early superfood Some people are always on the watch for the next superfood. The food we’re...
