Author: Sigona's Farmers Market
In the kitchen with Sigona’s Featuring: Cauliflower
Raw Cauliflower Tabbouleh Salad with Tomatoes and English Cucumber Tabbouleh is traditionally made with a grain, generally bulgar. If you’re grain-free, try this raw cauliflower...
John’s Pick of the Week: California Grown Dried Calimyrna Figs
California Extra Fancy Calimyrna Figs I buy the very best because I know that’s what you expect. The Calimyrna Figs I bring to you are just...
Robbie’s Produce Tips: Cauliflower
No matter the color, whether white, purple, orange or green, cauliflower should be free of brown spots. The “jacket” of leaves should be green and...
Cauliflower: the Colorful Cruciferous Vegetable
Cauliflower: the Colorful Cruciferous Vegetable By Robbie Sigona Available now in colors ranging from clean white to rich purple and vibrant green, cauliflower is one of...
In the Kitchen with Sigona’s Featuring: Acorn Squash
Roasted Acorn Squash and Apple Soup with Wild Mushroom & Sage Olive Oil Roasting all the veggies brings out their natural sweetness, which is enhanced...
Wine Pick of the Week: Picket Fence 2015 Russian River Valley Chardonnay
Picket Fence 2015 Russian River Valley Chardonnay $11.99/bottle Reg. $15.99 (Sale good through Oct. 10, 2017) Picket Fence Chardonnay is grown in the Russian River...
In the Store with Sigona’s Featuring: Fall into Acorn Squash
Diane Rezendes, food writer Even though the days are still sunny and warm, subtle (and not-so-subtle) changes indicate fall’s approach. Sunrise is later and mornings...
Robbie Sigona’s Produce Tips: Squash
Robbie Sigona’s Produce Tips for Squash Squash should be firm with no softness to them. Soft spots or shrivel happen when they are old. As...
This week’s pie: an American fall Year-round Classic
This week’s pie: an American fall Year-round Classic We’re pleased to feature Cynthia Gizdich’s famous heirloom Mutsu apple pies once again this Friday, as she’s...
