Local | Fresh | Family Blog
In the Kitchen with Sigona’s Featuring: Field-grown Rhubarb
Rhubarb & Orange Zest Topped Vanilla Bean Panna Cotta Made with buttermilk, this is a lighter and healthier version of the classic Italian dessert. You’ll...
Strawberry Champagne Muddle
With a little slice of lemon, this refreshing sparkler is bound to be a new hit at brunch, Mother’s Day or even Easter.
Tips for Healthy Living Featuring: Field-Grown Rhubarb
Bebop-a-rebop Rhubarb Pie! By: Sharon Stewart, Registered Dietitian Nutritionist If you ever listen to Prairie Home Companion, Garrison Keillor often performs this jingle about rhubarb pie....
Robbie’s Produce Tips: Field-Grown Rhubarb
Choose rhubarb that is crimson red in color without too much green on it. Make sure it’s firm. Older rhubarb tends to be rubbery. Store...
In the Kitchen with Sigona’s Featuring: Locally-made, Fresh Saporito Ravioli
Fresh Saporito Ravioli with Sigona’s Old World Marinara It’s just minutes needed to make this meal, and you already know how good it is. Enjoy!...
Tips for Healthy Living Featuring: Local Artichokes from Castroville
All Choked UP! By: Sharon Stewart, Registered Dietitian Nutritionist Did you know that artichokes are actually budding flowers? Descended from thistles, artichokes as we know them...
Robbie’s Produce Tips: Local Artichokes
Always buy local, like our artichokes from Castroville that are of the globe variety. While there are certainly ‘chokes from the desert without thorns that...
Now’s the Time for Best-Eating Artichokes
By Robbie Sigona There are many reasons why I love artichokes. The flavor of a locally grown artichoke is unmatchable, but the reason I love...
In the Kitchen with Sigona’s Featuring: Toasted Cheese Sandwich with Sigona’s Sweet Red Pepper Relish and Glazed Pecans
The flavors here are decadently sweet and savory. The creaminess of the cheese is delightfully complemented by the bite of sweetly glazed pecans and toasted...
