Robbie Sigona’s Produce Tips: Spring Garlic
Spring garlic has a short season at about 2 months, tops, so get them while you can! Choose garlic that is green all the way...
Spring garlic has a short season at about 2 months, tops, so get them while you can! Choose garlic that is green all the way...
All fresh cabbage should be green, or at least a light green. Avoid yellowing leaves as this would indicate older cabbage. Should have a fresh...
by Sigona's Farmers Market · Published January 13, 2014 · Last modified January 14, 2014
When purchasing Criminis, here is what you should look for: Fresh cut mushrooms should be white or light brown in the Crimini’s case. Older mushrooms...
Our Comice pears are brought to you by Medford, Oregon by the Meyers family. Since they are coming from the Northwest, these are the best...
First of all, these Pink Ladies are from a small organic farmer in Cuyama. The apples are not waxed, so you won’t get the shiny...
by Sigona's Farmers Market · Published November 3, 2013 · Last modified November 11, 2013
Fuyu persimmons are to be eaten firm like an apple, so… Choose Fuyu persimmons that are firm. They should not yield to pressure. Pick Fuyu...
by Sigona's Farmers Market · Published October 21, 2013 · Last modified October 22, 2013
Choose local pumpkins and squash that are heavy for their size as these will be the meatiest. Most pumpkins are edible with the exception of...
Select garlic that’s heavy for its size (older garlic will dry up and feel light). You’ll want garlic that’s firm so go ahead and give...
Now is absolutely best time of the year to buy this weight-loss inducing, super succulent gem. Great for jicama salad Choose jicama that’s as white...
Dry farmed, Early Girl and other select heirloom tomato varieties are grown without using water. They are grown in deep and rich topsoil that adequately...
It's apple season, so all the fresh-picked apples are rolling into our markets. Rob highlights two favorites of the season, the Lucy Rose and the Lucy Glo. Both are naturally red inside, but each have a unique flavor. These make a lovely addition to cheese platters, salads or even school lunches because they don't brown after they're cut. Find them at Sigona's Farmers Market in Redwood City and in Palo Alto, California!
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