Local | Fresh | Family Blog
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Apricots and Walnuts
If it’s local persimmon season (usually November – December) then consider using fresh Fuyu persimmons in place of the dried persimmons. We carry dried persimmons...
In the Kitchen with Sigona’s Featuring: Dried Heirloom Hachiya Persimmons
Chai-Spiced Pumpkin Muffins with Dried Heirloom Hachiya Persimmons Pumpkins and persimmons are telltale signs of fall in the Bay Area, and we love how these...
Recipe Roundup: Sigona’s Wild Rosemary Olive Oil
Sigona’s Wild Rosemary Olive Oil is a favorite for adding delicious, fresh herb flavor to dishes. It pairs well with a variety of our infused...
Pan Seared Cod with Fresh Lemon Sauce
Ingredients: 2 cod fillets, skin on (about 7 oz. each) Salt and pepper, to taste 2 Tbsp flour or gluten-free flour, optional 1 to 2...
Recipe Roundup: Sigona’s Meyer Lemon Fusion Olive Oil
Meyer lemon is a cherished citrus variety in the Bay Area. We can easily grow this variety right in our own backyards! Thanks to its...
Recipe Roundup: Herbes de Provence Olive Oil
Herbes de Provence is a term use for the mixture of a collection of herbs that all work well together, with the basic recipe being...
Recipe Roundup: Sigona’s Garlic Olive Oil
Sigona’s Garlic Oil is a top-seller, as you might have guessed. Using the oil to cook, or simply to finish a dish, adds an incredible...
