local | fresh | family Blog
In the Kitchen: Portobello, Maitake and Chanterelle Mushrooms
Portobello Mushroom and Fresh Basil Pesto Pizza on Vicolo Corn Meal Crust It’s the Vicolo corn meal crust (find it at our stores) that really...
Fresh, Local, Organic Basil Pesto with Sigona’s Fresh Press Leccino Olive Oil
Fresh basil and our just-pressed Leccino olive oil make for an absolutely fantastic pesto. I love how pesto comes together in the blink of an...
Robbie’s Produce Tips: Local Colossal Garlic
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...
John Sigona’s Pick of the Week: New Crop Extra Fancy California Medjool Dates
John Sigona’s dried fruit and nut selection of the week is new crop, extra fancy California Medjool dates. 9 oz. Container – $2.99 (Reg. $4.99)...
The Amazing Nutritional and Health Benefits of Wild Mushrooms
When I was younger, my images of mushrooms were the simple white button mushrooms found at every supermarket. I have to confess that I didn’t...
Sautéed Wild Chanterelle Mushrooms with Sigona’s Leccino Olive Oil
Don’t be intimidated by cooking mushrooms — all you need is a little patience and a nice, large sauté pan or skillet. Serve this as...
In the Kitchen: Super Sweet All-Natural Thompson Grapes
Chicken Salad with Natural Thompson Grapes, Crisp Apple and Roasted Cashews on a Bed of Butter Lettuce This salad also makes for a nice sandwich,...
John Sigona’s Pick of the Week: Jumbo Sized Raw Mixed Nuts
John Sigona’s dried fruit and nut selection of the week is raw shelled mixed nuts featuring whole California almonds, pecan halves and walnuts along with...
Robbie’s Produce Tips: Local Jicama
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables...
