In the Kitchen with Sigona’s Featuring: Sigona’s Guacamole
Sigona’s Guacamole Some like it hot, some do not! Add as much jalapeño as you wish. Remember, the white veins and seeds are what pack...
Author: Sigona's Farmers Market
John Sigona’s Pick of the Week: Dried Hachiya Persimmons
John Sigona’s Dried Fruit & Nut Pick of the Week are Dried Hachiya Persimmons 9.5 oz. Container – $5.99 (Reg. $8.99) (Good through May 10,...
Robbie Sigona’s Produce Tips: Tomatillos
Many people are unsure what exactly to look for when it comes to tomatillos. Here are some tips to help you pick: Choose firm tomatillos...
In the Store with Sigona’s Featuring: The Sweet Spot: 72%
The Sweet Spot: 72% Our Newest Dark Chocolate Offering is a Sigona’s Exclusive Diane Rezendes, food writer When we enjoy some dark chocolate together, one...
Toni’s Health Tips: Tip #13 | Save Your Greens!
Tip #13 | Save Your Greens!Toni Julian, Health Advocate, Author And Creator of TONI’S Protein Meals Does this sound like someone you know? You make...
Grilled Pear & Blue Cheese Crostini with Bacon and Sigona’s Cranberry-Pear Vinaigrette
Cranberry and pear are two great flavors of fall, and both pair beautifully with blue cheese. We’ve adapted this recipe from Food & Travel Magazine...
Robbie Sigona’s Produce Tips: Morel Mushrooms
Robbie Sigona is produce buyer for both the Redwood City and Palo Alto Sigona’s Farmers Market locations. He works with local farmers and scours the...
In the Kitchen with Sigona’s Featuring: Poblano Peppers
Roasted Poblano Peppers Stuffed with Quinoa, Corn, Tomatoes and Black Beans Poblanos are perfectly designed for stuffing. You could add some slices of avocado for...
John’s DFN Pick: Whole Dried, All Natural, Nothing Added Rainier Cherries
Whole Dried, All Natural, Nothing Added Rainier Cherries Our dried Rainier cherries are from the Coachella Valley, in California. They are delicious and good for...
In the Store with Sigona’s Featuring: Just Enough Heat to Wake Up Your Palate: The Friendly Poblano Pepper
Just Enough Heat to Wake Up Your Palate: The Friendly Poblano Pepper Diane Rezendes, food writer Cinco de Mayo is around the corner, and some...
