Robbie Sigona’s Produce Tips: Local Cantaloupe
Press very gently on the end opposite the stem end, there should be a slight give. For melons with ribs or netted flesh like the...
Tagged: specialty food store
Robbie’s Produce Tips: Stone Fruit
Stone fruit should have a slight give if you want to eat them right away. Store them in the fridge if the fruit is as...
Treasured Heirloom Blenheim Apricots Available Now
Treasured Heirloom Blenheim Apricots Available Now Rich, complex-flavored Blenheims are a local gem with a fleeting and extremely short season. By Robbie Sigona Heirloom Blenheim...
Robbie Sigona’s Produce Tips: Corn
Getting corn from local farmers is great because it’s fresh. The sugars in corn start to convert to starch as soon as it’s picked, so...
In the Store with Sigona’s Featuring: Fava Beans, the luckiest bean of them all
Fava Beans, the luckiest bean of them all By Robbie Sigona While their alias is broad bean, those with family in Oklahoma know them as...
Robbie Sigona’s Produce Tips: Morel Mushrooms
Robbie Sigona’s Produce Tips: Morel Mushrooms Fresh morels should be clean and almost dry to the touch. They should have an earthy/woodsy aroma and are...
What’s this? Chayote!
What’s this? Hints: This green, pear-shaped vegetable has pale, crisp flesh Its consistency and mild flavoring is similar to a cucumber or zucchini We like...
What’s this?
What’s this? Hints: — It may look like a ginger root, but it’s not. — It’s also known as a Jerusalem artichoke. — The white,...
Robbie Sigona’s Produce Tips: Local Lacinato Kale
Choose Lacinato kale that is refrigerated or are kept fresh in open displays. Once picked, the natural gasses come out and the vitamins and nutrients...
In the kitchen with Sigona’s featuring: Mini Lemon Tartlets with Laura Chenel’s Chèvre
Mini Lemon Tartlets with Laura Chenel’s Chef’s Chèvre Surprisingly simple and delicious, these little lemon and goat cheese tarts taste like lemon cheesecake. Recipe and...
