In the Kitchen with Sigona's: It's cherry season!
In the Kitchen with Sigona’s: It’s cherry season! Cherries are delicious eaten on their own, but they add new level of flavor to savory dishes...
In the Kitchen with Sigona’s: It’s cherry season! Cherries are delicious eaten on their own, but they add new level of flavor to savory dishes...
Simple, Healthy, Delicious: Crunchmaster Multi-seed Crackers Crunchy, gluten free, all natural, wheat free, oven baked…wow! These are delicious, crazy-healthy crackers made with flax seed, quinoa...
So you have a half flat of strawberries…now what? We’re so excited about the coupon this week (June 2-8) and bet you are, too! With...
Simple, Healthy, Delicious: English Peas Eating raw English peas straight out of the pod is a real treat; they have a bright, sweet flavor that...
In the Kitchen with Sigona’s: recipes for Fava Beans Fava beans are bright kelly green colored beans with a subtle nutty flavor and creamy texture....
Simple, Healthy, Delicious: Arugula Arugula is commonly found in Italian dishes, such as salads, pizzas, soups and pasta, as it lends a burst of fresh...
Simple, Healthy, Delicious: Strawberries From salads to desserts, strawberries are a great ingredient. Here are a few recipes for you to enjoy. Strawberry & Brie...
In the Kitchen with Sigona’s: Surf & Turf! Rib Eyes with Herbed Potatoes, White Peach Balsamic Brushed Prawns & “Odielicious” Strawberry Salad Below are measurements...
Reader Recipe: Luisa’s Fried Baby Artichoke Hearts Luisa Ormonde, one of our loyal shoppers, is a private chef and caterer (http://www.luisascatering.com/) in San Carlos. We...
In The Kitchen with Sigona’s: Artichokes If you’re encountering artichokes for the first time, these jumbo gems may seem a bit intimidating, but don’t let...
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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