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Basil Pesto Cashew Reserve Spread from The Cultured Kitchen Rejoice! This cashew “cheese” contains no dairy, soy or gluten! What’s more is it’s processed at...
DFN Specials / Weekly Specials
by Sigona's Farmers Market · Published November 29, 2016 · Last modified November 30, 2016
DFN Specials / Weekly Specials
by Sigona's Farmers Market · Published November 29, 2016 · Last modified December 8, 2016
California Medjool Dates Large size, plump, great flavor and sweet! OUR VERY LOWEST PRICE!!! From Imperial Valley, Bard California Medjool Dates have terrific flavor and...
by Sigona's Farmers Market · Published November 28, 2016 · Last modified November 29, 2016
Sweet, Succulent Pears One of our favorite fall treats is the pear. It was introduced to the west coast by Franciscan missionaries, early settlers of...
by Sigona's Farmers Market · Published November 28, 2016 · Last modified November 29, 2016
Tip #3 | Holiday Comfort Foods: Do THIS to make your stuffing guilt-free and gluten free! Toni Julian, Health Advocate & Author I simply...
Fresh, tender Brussels sprouts are delicious! The fresher, the better! They can be eaten raw or cooked, and you can leave them whole or try...
La Honda Local Santa Cruz Pinot $19.99/bottle Reg. $24.99 (Valid Nov. 16-22, 2016) This local varietal features flavors of red cherry, cola, pomegranate and persimmon. ...
Warmed Brie Drizzled with Honey Serve this simple appetizer with sliced apples, crackers or toasted crostini. It’s simple and delicious. What you need: 1 wedge...
Choose Brussels sprouts that are green, older sprouts will turn yellow. They should have a white stem end. Choose consistent sizes as they are easier...
by Sigona's Farmers Market · Published November 14, 2016 · Last modified November 15, 2016
Brussels Sprouts, Then and Now Diane Rezendes, food writer I’m writing this as I muse on last week’s observance of Veteran’s Day – thinking...
Are you a fan of cherimoya? How would you describe the flavor of this tropical fruit? Some say it tastes like a banana & a pineapple with a custard-like texture. One thing we can say for sure is it's one of our favorite, unique, tropical treats! These are grown in Carpinteria, California, near Santa Barbara. In this video, Robbie Sigona, director of Sigona's Farmers Market, shares tips for selecting, storing and eating cherimoya. Make sure you watch out for the seeds (they're not hard to miss, but they're inedible). Let us know if you use cherimoya in recipes or if you prefer eating them simply with a spoon. Visit us in Redwood City or in Palo Alto at the Stanford Shopping Center, in California.
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