In the Kitchen with Sigona’s Featuring: In-Season Tomatoes
Mozzarella Stuffed Roasted Mushrooms with Baby Heirloom Tomatoes and Arugula There are so many layers of flavor in this tiny bite! The peppery arugula pairs...
Mozzarella Stuffed Roasted Mushrooms with Baby Heirloom Tomatoes and Arugula There are so many layers of flavor in this tiny bite! The peppery arugula pairs...
Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction Just typing out this recipe makes my mouth water. While the ingredients and preparation...
Shrimp, Watermelon and Feta Skewers with a Blenheim Apricot and Blood Orange Vinaigrette Watermelon and Feta are a delicious combination; the sweet and salty pair...
Frangelico Figs with Creamy Blue Cheese and Toasted Hazelnuts Frangelico is a hazelnut liqueur that is not overly sweet like some dessert liqueurs. It pairs...
We love Kent mangos! They’re juicy, sweet, fiberless, and taste excellent! Here are some things to keep in mind while selecting a mango to take...
Chopped Caprese Salad with Arugula Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up...
Fresh Corn Fritters with a Creamy Chive & Lime Dipping Sauce Think of corn fritters as a great finger food for an outdoor grill party;...
Grilled Nectarine Bruschetta with Honey Mascarpone, Pistachios and Basil Grilling fruit caramelizes its natural sugars, presenting a greater depth of flavor. The light charring of...
Sloppy Joes — Sigona Style — with Ancient Argo Lentils and Ground Turkey This is our take on Sloppy Joes, just with lentils and ground...
Grilled Corn, Chicken & Black Bean Salad on a Bed of Leafy Greens This is definitely a salad for summer! Grilling the chicken is a...
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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