Local Vendor Spotlight: Cook E. Jar & Baking Co.

Amazingly irresistible cookies made in Redwood City by Lois Cobb’s family-run business

Pictured: Sigona's local vendors. Highlighted: Lois Cobb of the Cook E. Jar & Baking Co.

It might seem like we planned it this way, but it’s simply a mere coincidence that Cook E. Jar is featured as a local vendor in this issue. As of today, November 4, 2009, it has been exactly one year since we began selling Lois Cobb’s amazingly irresistible Cook E. Jar cookies! John Sigona, who has known Lois as a Sigona’s customer for more than 20 years, says he remembers the date with ease as it was Election Day.

Lois hold up a tray of delicious peanut butter cookies

“It’s been a pleasure to work with Sigona’s,” said Lois. “I met John the first week they opened their Redwood City store, and transitioning from a customer from a vendor was very smooth. All three of the Sigonas, John, Paul and Carmelo, have always been understanding and wonderful cheerleaders, and I admire their philosophy for running a family business.”

As a child, Lois and her family lived in the Hunter’s Point “housing projects” of San Francisco before they moved to Menlo Park in 1955, but she remembers when her mother and father shopped for groceries at the Wonder Bread bakery which sold discounted day-old goods, resulting in boxes of broken cookies.

“I would seriously scrounge through that big box hoping to find just one cookie that wasn’t broken,” Lois said. “I know you usually break a cookie before you eat it anyway, but there was a novelty behind finding a whole, perfectly round cookie. It was around that time that I started baking cookies for our family and the neighborhood.”

Lois uses a large scoop to get just the right amount of dough into each cookie.

Lois used to watch and help her mother in the kitchen in her childhood home. The recipes she uses for her cookies today started in that same kitchen, too; some are from her mother, others are from her aunt. “It was always hard to get a written recipe from my mother. She was from the South and was an amazing cook – our home always had a wonderful aroma. She would just make up recipes on the spot and never wrote much down.

“I still love spending time cooking with family, just as my mother used to do,” Lois continued. “I especially love spending time in the kitchen with my two grandsons, Jadon and Justus.”

The ingredients used in Cook E. Jar products are sourced as locally as possible. Lois uses Guittard chocolate, which is made in Burlingame, raisins from Eric Schedowith Farms in Fresno, and walnuts which are also sourced from a local farmer. Cook E. Jar currently offers eight different cookie varieties: chocolate chip, chocolate chip & walnuts, double chocolate mocha, peanut butter, oatmeal raisin with walnuts, butter pecan, snickerdoodles and oatmeal-cranberry with white chocolate & pecans. Her favorite? Double chocolate mocha.

“I would gladly take the ‘Pepsi Challenge’ with one of Lois’s chocolate chip cookies paired against someone else’s” said John Nava, specialty foods buyer for Sigona’s. “Lois makes the best soft chocolate chip cookies in the store, they make you want to run and grab a huge glass of milk. In fact, I do that – sometimes I’ll polish off a whole bag in one sitting. They’re soft-baked cookies and you can tell they’re made with love.”

Lois hasn’t always sold her cookies in a retail setting, though now that she looks back she wishes she would have started earlier in life. As resident of East Palo Alto, Lois has always been involved with organizations that benefit the community, such as the American Cancer Society. She was also a consultant for small and non-profit businesses to help increase their revenue. “Now that I’m in my mid-60s I say to myself, ‘oh if I had started [my business] when I was young!’ I’d like to tell young women that if they have passion and a skill, why not just follow that passion,” she said.

The final product!

The Cook E. Jar & Baking Co., which is also a family-run business, is made up of Lois and her husband Jon, their son and daughter-in-law as well as a baking intern. They hope to soon expand their product line to include cakes, pies and cheesecake. As a bonus for you, we’re offering a special pack of two freshly baked Cook E. Jar cookies and two Emmi Caffe Lattes for free from 11/4-11/10/09 with your purchase of $30 or more. Be sure to print out the e-news coupon to redeem this delicious offer!

Farm Focus: Locally Grown Fuyu Persimmons

Come in to learn about and try a sample of how great a Fuyu persimmon tastes when picked just right from a local family farm! Plus, they’re pesticide free!

By Carmelo Sigona

Mr. Fujita of Morgan Hill uses no pesticides on his Fuyu persimmons

You know it’s November when you see those beautiful, bright orange globes of fruit suspended from bare tree branches around town…that means persimmons are here! It’s already that time of year again and we’re pleased to bring you some of the best locally grown and pesticide-free Fuyu persimmons around, and they’re coming directly to us from Mr. Fujita of Morgan Hill – Mr. Fujita, as you may know, is a member of the Sigona’s family:  his daughter Debra is married to Paul!

Persimmon origins have been traced back to Asia, specifically ancient China. They are said to have been introduced to the United States by a in the 1880s when a U.S. Commander brought a native Japanese persimmon variety to Washington, D.C. Persimmons now grow primarily in China, Brazil and Korea, and the majority of the domestic U.S. crops are grown in California. These unique, orange and red skinned fruits are an excellent source of vitamins A and C, and rich in fiber. Also, they’re almost fat free!

As persimmons go, there are two popular and commercially available varieties – the Fuyu and the Hachiya – and it’s important you know the difference. Why? Well, the Fuyu you can eat right away, while if you bite into an unripe Hachiya you’ll probably never eat a persimmon again. An unripe Hachiya has a powerful astringent flavor that is very bitter. It’s best used when ripe, soft and sweet. They’re generally used for baking.

Just last week I was talking to a customer who thought the Fuyu was not ripe because it was hard like an apple, so I took advantage of the situation to point out the difference between the two varieties we carry.
It’s easy to tell the difference between a Fuyu and a Hachiya: the Fuyu is firm, squat and rounded whereas Hachiyas are more soft, heart shaped with a pointed end. You’ll love the sweet flavor and the crunchy, crisp texture of the Fuyu persimmon. Hachiyas, by contrast, are soft and squishy when ripe; eating one is more of a sloppy endeavor. Think of a how a water balloon feels when you gently squeeze it – that is similar to how a ripe Hachiya feels!

When picking out a Fuyu persimmon look for full orange color and be sure they are firm. I suggest storing them at room temperature or in a cool place, but not in the refrigerator – unlike most produce, persimmons stored in a refrigerated area (about 40°F) will actually go bad faster than if stored at room temperature. Overripe Fuyus will lose their crispness.

Fuyu persimmons can be eaten out of hand like an apple or pear, and there is no need to peel them. The texture of Fuyus allows them to be used similarly to apples and pears, such as in a salad or cobblers. They are sturdy enough to be used in stir-fries as well. Fuyus do not darken when cut, so they can be sliced and made part of a vegetable or fruit tray!

A ripe Fuyu has a spicy-sweet flavor that’s all its own. Some have said they taste a hint of brown sugar or have described the Fuyu as tasting like a blend of mango and papaya with an apricot overtone.

Persimmon season typically starts mid-October and extends through December, depending on weather conditions, so be sure to get a taste of them before it’s too late! Mr. Fujita has a wonderful crop this year, and you won’t find pesticide-free Fuyus like his anywhere else (and certainly not at this price!).

Local Vendor Spotlight II: Angel Heart Cakes

Two local ladies started Angel Heart Cakes with one goal in mind: redefine the traditional American angel food cake

Sigona's local vendors. Highlighted: Chris Rivera and Debbie Umphreys of Angel Heart Cakes

With such delicious and unique cakes, you’d think Chris Rivera and Debbie Umphreys had grown up baking together. Just the opposite is true in this case. Turns out that sometimes all you need to create something so amazing is desire,

Debbie and Chris have known each other only a few months, but have built up a successful business and have become close like sisters.

heart, a helping hand, determination and grandma’s recipe.

While the ladies both grew up in the Bay Area and raised their families in Menlo Park, the two have only known each other going on nine months! They had each held careers and did volunteer work in their children’s schools and communities, but once the children were grown they each had a desire to start something new.

“You can only go to so many spin classes,” joked Chris. “Once we had raised our families we were greeted with what we call the second half of life and the strong desire to do something rewarding and fun.

They ladies use Debbie's grandma's recipe and have made a few tweaks to make them more heart-healthy and modern.

“We were introduced in February 2009 by a mutual friend and quickly realized we had led parallel lives,” said Chris. “We’ve become close, like sisters. We support each other and complement each other – it’s been rewarding to start something together from scratch.”

Using Debbie’s grandmother’s recipe as a base, Chris and Debbie have made a few modern twists to introduce new flavors that better meet the palates and nutrition preferences of today. The ladies use only natural organic eggs and fresh flavorings – you won’t find any additives or preservatives in their cakes! Each cake is handcrafted in small batches in their commercial kitchen to guarantee quality and freshness.

Each cake is light, airy and fat free – the cakes truly are attractive, delicious alternatives to mass-produced or even

Chris separates the whites from the yolks of organic eggs they get from a local, cage-free hatchery. The ladies strive to use local, fresh and organic products for their cakes. Chris separates the whites from the yolks of organic eggs they get from a local, cage-free hatchery. The ladies strive to use local, fresh and organic products for their cakes and are committed to the community and the environment, from packaging to composting.

unhealthy options. All in all, Angel Heart Cakes are great, heart-healthy desserts! Additionally, the ladies package their cakes in 100% recyclable cardboard boxes. The kitchen they rent in Menlo Park has a strict compost program and encourages everyone to be environmentally conscious.

“When the gals first came into the store I said, ‘Oh no, not another angel food cake product,’ but after the first bite I knew this was no ordinary angel food cake,” said John Nava, specialty foods buyer for Sigona’s. “It reminded me of my grandma’s angel food cake we used to eat topped with strawberries. I remember saying, ‘Wow! This is the best angel food cake I’ve ever tasted, bar none!’ Once I found out it was fat free, I ate the whole thing.”

The cakes have been sold commercially for only a few months, they’re flying off our store shelves.

“We’re extremely grateful for Sigona’s,” said Debbie. “The store and especially John Nava have really been gracious and encouraging. He gave us some startup pointers and even gave some advice on sizes and packaging.”

“John Nava is really a kick to work with,” said Chris.

Debbie and Chris present some just-finished cakes. They both say, "We just enjoy doing what we love!"

Some of their more unique cake flavors include espresso-chip, lavender-lemon, lime coconut, rose water and, of course, pumpkin! To guarantee each cake is a palate-pleaser, Debbie and Chris also gave their cake toppers a modern twist, with choices from bittersweet chocolate ganache to a fluffy, white frosting with toasted coconut!

We’re excited to offer an entire petite, or “Angelette” pumpkin angel food cake as our Oct. 28 –Nov. 3, 2009 bonus offer. Perfect for a Halloween treat, don’t you think? Be sure to print out and bring in your coupon!

Local Vendor Spotlight I: Vicolo Pizza

Once the star of a restaurant in San Francisco, Vicolo Corn Meal Crust Pizza is available at Sigona’s!

Sigona's local vendors. Highlighted: Eric Mount & Melinda Edmiston of Vicolo Pizza.

Longtime Bay Area residents may be very familiar with Vicolo Pizza, and not just because we’ve carried their incredible pizzas for more than 11 years, but because Vicolo was once a San Francisco restaurant in a little alley at 201 Ivy Street.

Over the 20 years it was in business, Vicolo, which means “little alley,” earned a reputation for their fantastic rustic, handmade, corn meal crust pizzas topped with freshly prepared seasonal ingredients. Though the Vicolo restaurant closed in 2005, two Vicolo employees continued operating a wholesale business to sell their unique corn meal crust pizzas after the restaurant closed its doors.

When the restaurant first started the wholesale business, Melinda Edmiston, then assistant restaurant manager, helped

Melinda Edmiston and Eric Mount worked at Vicolo in San Francisco and continued the wholesale business after the restaurant closed in 2005.

with production while Eric Mount, then restaurant manager, hit the streets to pitch potential retailers. At the time, Eric was unfamiliar with Sigona’s, but one of the restaurant customers suggested pitching Sigona’s in Redwood City as a possibility.

“Eric has said before that were one of the first eight retailers to sell Vicolo pizza,” said John Nava, specialty foods buyer for Sigona’s. “It was the first corn meal pizza I had ever tasted and I thought it was delicious! Vicolo caught on quickly in our store because they supported their presence with a month of demos. Back then, demos were rare and Vicolo was one of the first to really push the demo program, knowing that getting the pizza in people’s mouths really helped sales.”

By the time the restaurant closed, the wholesale team was selling to more than 30 retailers. Eric, Melinda and the Vicolo crew, now based out of Hayward, Calif., handle all their own distributing and now sell more than 4,000 pizzas a day!

Vicolo uses only fresh ingredients – nothing is frozen or artificial – and most ingredients are sourced locally. Their unique corn meal crust pizzas are handmade and hand packaged, “like the old fashion way, from scratch,” said Eric. “The only cooking machinery we use is a press machine to make the dough.”

You can get this 4 Cheese Vicolo pizza for free with a purchase of $30 or more at Sigona's from Oct. 21-27, 2009!

The delicious crust Vicolo uses was inspired by Italian cooking traditions. The products we offer are made with freshly ground non-GMO organic corn meal, unbleached wheat flour and extra virgin olive oil. When combined, these ingredients create a distinctively rich taste and texture that is simply irresistible.

The unique pizzas, crusts and other specialty items, such as calzones, can be found at most gourmet stores anywhere between Healdsburg and Monterrey, Calif.

Vicolo pizza crust crust combines freshly ground non-GMO organic corn meal, unbleached wheat flour, and extra virgin olive oil to create a distinctively rich taste and texture.

Additionally, Vicolo has a presence in a few gourmet shops in Los Angeles, and Eric and Melinda hope to extend distribution to Portland and Seattle.

From October 21–27, 2009 you can get 2 personal sized Vicolo corn meal crust pizzas for FREE with a purchase of $30 or more at Sigona’s – print out your coupon and come on in!

Another Fantastic Marriage: Heirloom Apples and Creamy Gelato

Heirloom apples are a treasure – their taste just can’t be matched by today’s varieties. We’re a few weeks into California apple season and the heirlooms we have at the store now are absolutely delicious!

Vince Gizdich holds up one of his heirloom apples at Gizdich Ranch in Watsonville, CA

We get most of our heirloom apples from Vince Gizdich, owner of of Gizdich Ranch in Watsonville that’s famous for its apples, berries and homemade apple pie. To celebrate the arrival of this year’s crop, we’ve partnered with Vince and Massimo of Gelato Massimo to capture the unmatchable flavor heirlooms in a new, exclusive product: Heirloom Apple Pie gelato!

-

Rows of apples ready to be picked at Gizdich Ranch, located in Watsonville, CA.

As you may have noticed (it’s ok – we all scroll right to the bottom to check the coupons first!) it’s one of the issue’s bonus offers!

-

The Heirloom Apple Pie Gelato is made with authentic, Italian-style gelato from Gelato Massimo that is then mixed with Vince’s heirloom apples…well, it’s more than just his apples, actually. We’re using real homemade Gizdich Ranch apple filling in the gelato! If it weren’t for having the cold temperature and creamy texture, one could easily think this just apple pie ala mode! The taste of apple pie simply explodes in your mouth.

-

Old-fashioned Pippin apples - this is the variety used in Gizdich Ranch apple pie (and the gelato!).

Indulge me for a moment, will you? You’ve probably had cookie dough ice cream before, yes? Well, this gelato is the same idea.

-

This gelato is delicious alone, but if you want to add a little something, try drizzling vanilla bean balsamic on the top!

Imagine scooping up the perfect bite of gelato that includes a nice, big chunk of the star ingredient: homemade apple pie filling with a hint of cinnamon that’s topped with a scoop of creamy gelato. Taking a bite instantly makes you go yuumm! Has your imagination scooped up a second spoonful yet? If so, there is no need to feel guilty…gelato is naturally low fat!

-

John Nava, Sigona’s specialty foods buyer, worked alongside Vince and Massimo at the Gelato Massimo factory in Watsonville over the last few weeks to prefect the recipe. After several batches and taste tests (can you imagine how horrible that must have been…tasting delicious gelato all day long! Just kidding…we’re simply envious!), the three discovered a perfect blend using Vince’s old fashioned Pippin apples.

-

Massimo Caporale - gelato genius! Our partnership with Massimo has led to 3 exclusive flavors for Sigona's so far (Blenheim Apricot, Bleeding-Ripe Boysenberry and Heirloom Apple Pie). We can't wait for the next one!

Low fat, heirloom, homemade, exclusive, local…we could go on and on, but we’ll leave you with this: This gelato will knock your socks off!

Local Vendor Spotlight: John Simi’s Saporito Fine Pasta Co.

Plan on getting pasta during your next dinner date at a local restaurant? There is a good chance it came from John Simi’s pasta company in Redwood City!

Fettuccine, mostaccioli, ravioli, fusilli, tortellone, pappardelle, linguini…don’t you just love the delicate flavor of fresh pasta?

John Simi, founder and owner of Saporito Fine Pasta located in Redwood City. Saporito, his wife's maiden name, means "tasty" or "flavorful" in Italian.

Sixteen years ago, John Simi, a veteran wine broker, took advantage of an opportunity to transition from the wine business to the fresh pasta business. Now, he owns and operates the very successful Redwood City-based fresh pasta business called Saporito Fine Pasta, catering to more northern California restaurants and specialty food stores than he can count.

Saporito crew loading sheets of fresh pasta into the ravioli machine

“I did the majority of the footwork and sales myself in the beginning, but as we grew, there was a need to contract with a distributor,” Simi said. “I do, though, continue to personally deliver the pastas to a few local specialty stores, such as Sigona’s.”

“I remember when John came in to purchase a few ingredients for his ravioli and asked if we’d consider selling his product,” said John Nava, Sigona’s specialty foods buyer. “He gave me a sample and I said, ‘Hey man, these taste just like the ravioli at some of the best restaurants around!’ and he smiled and said, ‘well they should because I deliver ravioli to most of the restaurants on the peninsula!’”

John Simi gets ready to load up a tray of fresh ravioli.

“They’re a great group of people; a great family,” said Simi. “The brothers have always been good to ask how I’m doing and how business is going when I make deliveries. Sigona’s was the first retail outlet to sell my product.”

If you’ve been shopping at for Sigona’s a while now, you’ve likely tried one of our signature marinaras. Saporito pasta the motivation behind the development of our marinara – our goal was to create a high-quality marinara that would compliment Simi’s fresh pasta and, as a result, the Old World variety was born.

Having been in the business for more than a decade now, you’d think Simi would whip out an answer to our next question without hesitation, but he was stumped.

David guides the nearly finished ravioli pockets through the machine.

“So,” we asked. “What’s your favorite cut or filled pasta?”

“Oh…oh wow…that’s a great question,” Simi said. “Well, my favorite is more of a ‘sleeper,’ really. I like the potato leek ravioli; the filler makes for a more comfort-food type ravioli because it pairs well with meat.  It’s also a great time of year for using local produce, such as root vegetables like beets, which I buy from Robbie [Sigona], along with some of the other fresh, local ingredients we use.”

Saporito Fine Pasta Co. makes about 15-20 different pasta fillers, as well as custom flavors for novelty shops or restaurants. For example, our next coupon offer (Oct. 14) will be a Saporito ravioli stuffed with Niman Ranch sausage in celebration of Oktoberfest! You don’t want to miss it!

As for what is a top seller, Simi named the most-popular filler without hesitation.

Stacks of freshly made Saporito ravioli

“The spinach and cheese ravioli has always been a winner; it alone is responsible for ten percent of our sales.”

That certainly does ring true in our stores:  the spinach and cheese ravioli is a hit with our customers, as well as the papperdelle and egg lasagna cut pastas. We’re constantly refilling their slots on our shelves.

Haven’t tried Saporito pasta before? Well, you’re in luck! Remember to print out and bring in the coupon next week to receive your very own package of butternut squash ravioli and gourmet plugra butter with your purchase of $30+. You’ll be set for a delicious meal!

Tips for Healthy Living – Pillar Number 5: Restore Brain Serotonin

Tips for  Healthy Living

Pillar Number 5: Restore Brain Serotonin

A serotonin deficiency has been associated with the carbohydrate binging that contributes to the accumulation of excess body fat. Obese individuals have low blood tryptophan levels, which indicate that their overeating patterns may be related to a serotonin deficiency in the brain.

Studies have found that tryptophan is needed to produce serotonin in the brain. Luckily for us, there are several foods that are packed with tryptophan which can help, they include…

Foods that help increase levels of serotonin:

• Turkey
• Black eyed-peas
• Walnuts
• Almonds,
• Pumpkin seeds
• Cheeses: cheddar, gruyere, Swiss
• Whole grains
• Rice
• Dairy products

I’d like to add…always try to eat nuts and seeds raw to receive all the health benefits.

Additionally, I also found this part of the 5th pillar interesting: In a double-blind, placebo-controlled study, obese patients on protein-rich diets who received tryptophan (750 mg twice daily orally) had significant weight loss, compared with a placebo group. I always suggest proteins, good fats and lots of delicious veggies for healthy diet (choose a variety of different and interesting veggies to keep the pallet wanting the healthy phytonutrients!).

Local Vendor Spotlight: Pura Vida! Gourmet

“It’s flavor with a kick!”

Traditional Mexican salsas and tortilla chips from Ana Maria Valenzuela

(Pictured: Sigona’s local vendors)

“About four years ago I decided it was time,” said Ana Maria Valenzuela, founder and creator of Pura Vida! Gourmet, LLC. “I decided it was time to do my heart’s desire.”

Ana Maria grew up in Kansas where she learned to make traditional Mexican salsas with guidance from her mother. She later moved to California where she worked in various fields and earned her Master’s degree in Bi-cultural/Multi-cultural education at Stanford University. She always knew, though, that she had a deep desire to produce and share her salsas with the community.

(Pictured: Ana Maria with her gourmet chips and salsas.)

“I took certain small steps, which led to bigger steps and the creation of my trademark,” said Ana Maria. “I met with a consultant in Atherton who believes everyone has their own symbol. After just the first meditation meeting with her, the symbol I use now as my Pura Vida! Gourmet trademark popped out in my first drawing! That image gave me a lot of mileage. “

It didn’t take long to get going. Ana Maria first produced her red, tomato-based salsa, which she tested at local farmers markets. She quickly began producing her green, tomatillo-based salsa, and started selling them at Sigona’s in July 2007.

Both the red and green Pura Vida! Gourmet salsas are great for dipping (with Pura Vida! Gourmet tortilla chips) or used as simmering sauces. Just imagine how flavor-packed your flank steak would be after it’s simmered in the tomatillo salsa!

Ana Maria’s focus with Pura Vida! Gourmet is to create low-fat, traditional Mexican food products. She now has an entire menu of product ideas, including dessert, and she’s also working on a sugarless Mexican beverage. Her goal, she says, is “to have Pura Vida! products contribute in healthy, delicious and elegant ways to the table.“

To do so, Ana Maria keeps her recipes simple. The salsas, which are made at her state-certified kitchen in Belmont, contain only 5 ingredients each and have no preservatives. The Pura Vida! Gourmet tortilla chips (a private-label product made for Ana Maria) are made from 100% California-grown stone ground corn, and they’re also low fat (only 4g!), very low sodium, light, crunchy and come in a stand-up, ziplock pouch!

(Pictured: Pura Vida! Gourmet salsas and chips. Pura Vida!, which literally means Pure Life, was used in Ana Maria’s household growing up to mean ‘full of life.’ Ana Maria remembers saying, “Mom! This is pura vida!” when her mom would make something delicious.)

“I remember when Ana Maria came to pitch Pura Vida!,” said John Nava, specialty foods buyer at Sigona’s. “I was actually taking a lunch break in my car, listening to a game, when she tapped on the window! At the time we already carried a few different salsas, but I’d done my research I knew hers would do well because it’s a true Mexican-style salsa — Jalisco style, actually — and is used for dipping and cooking. One of my favorite Mexican restaurants has this style of salsa, and Ana Maria’s makes me feel like I’m sitting down at the restaurant with a basket of fresh, warm chips.”

“I could tell John Nava had extensive experience as a buyer,” said Ana Maria. “He knows food products and pricing. He has been helpful and supportive to me and I’ve learned from him. “

“Sigona’s really believes in a sense of community, just as I do,” she continued. “There are so many tastes, experiences and palates in our community, and Nava treats his local vendors with the same sense of integrity and appreciation for what they bring to the market, on an equal playing field. I admire him for that.”

Ana Maria’s Pura Vida! Gourmet products are now sold at seven different Peninsula locations, and this October she will ring in her forth year of business! In celebration of the approaching fourth year mark, Ana Maria is offering $1 off all Pura Vida! Gourmet products at Sigona’s during the month of September as a way of saying thank you to the community and the support received from customers.

Congratulations, Ana Maria!

Farm Focus: Locally-grown Natural Thompson Seedless Grapes

California’s all-around most popular grape!

By Robbie Sigona

The Thompson Seedless grape is no stranger to Californians – we’re most used to seeing Thompson Seedless grapes sold as “table grapes,” along with other popular varieties, such as Flame, Sultana and Muscat.

Less commonly seen in a market produce section is the Natural Thompson Seedless grape, but don’t let that fool you into thinking it’s a rare variety. You’ve probably eaten more Natural Thompson Seedless (NTS)
grapes than you realize because not only are they super sweet eating grapes, they make a killer raisin! Did you know California is the leading producer of raisins in the United States? Most of which are from the NTS grape!

According to the California Table Grape Association, the average American consumes about eight pounds of fresh grapes per year, and 98 percent of these grapes come from California. Our state has our rich soil and a warm, dry climate which, when combined, produces the sweetest fruit.

NTS grapes are harvested in the early fall when they have reached optimum sweetness. They are smaller than most other commercial grapes because the vines are non-girdled, nor are they treated with plant growth regulators.

Girdling is a process used by some grape farmers where they cut a circle around the lower part of vine stump, allowing the water up the vine but not back down. NTS grapes are called “natural” because they are what nature intended – they’re smaller in size as no girdling has done to the vine – what you end up with is a grape that is simply bursting with its natural, sweet juices and hasn’t retained extra water.

Most supermarkets tend to favor big Thompsons that are bright green and stay on the bunch, but the ripest, sweetest ones – the non-girdled ones that are yellowish or amber in color – are available chiefly at farmers markets.

Though we’re used to seeing grapes available all year, right now is the prime season for California grapes. The NTS grapes we have come from Fresno and they’re delicious! C’mon in!

Local Vendor Spotlight: California Naturals

Local Vendor Spotlight: California Naturals

Meet the makers of Kahe Sparkling Nectars

Their credo is simple: Make great tasting, healthy and refreshing beverages with the best natural and organic ingredients found on the planet.

Peter Walsh and Melanie Carroll, founders of California Naturals, and makers of the Kahe beverage, had grown tired with the sameness of beverages on grocery store shelves and thought it was time to shake up the world of beverages with something flavorful, refreshing and unique that people can feel good about drinking.

With this in mind, Peter, who grew up in Atherton, Calif., and Melanie,a native of New Zealand, experimented with flavors and juices in their small cottage kitchen in Atherton. They settled on the three flavors we carry today – Bing Cherry, Passion Fruit and Kiwifruit (made with juices from kiwi grown in Melanie’s hometown) – and discovered they were able to create the amazing taste from the fruits – no artificial ingredients or sugar necessary, just unique sweeteners Stevia and Xylitol; no other juice based beverage on the market uses them. The finished Kahe product is all natural with a low-calorie count.

(Pictured: Kiwifruit, Bing Cherry and Passion Fruit Kahe Sparkling Nectars)

Friends and family encouraged the couple to try their hand at selling the sparkling beverages, so Peter came to Sigona’s. He remembers shopping at Sigona’s with his mom when he was a child and her saying that Sigona’s had the best produce.

Following a successful taste test with specialty foods buyer John Nava, who said the Bing Cherry smelled just like a box of fresh cherries, Peter began working on production for retail sales with some guidance form Nava.

“My mom was always our biggest supporter,” said Peter. “She passed away about a year and a half ago, but Nava said he remembered her when I spoke with him about starting our business. Sigona’s was the first retail outlet to support our business, and it meant a lot to me to start with them because of my mom. There’s a lot of history there.”

“I like to think of this as a ‘local boy hits the jackpot in his own backyard’ type of story,” said John Nava. “We were able to give them a healthy start and now Kahe has really taken off! You can even find them in a several other stores throughout the peninsula and elsewhere.”

(Pictured: Melanie Carroll and Peter Walsh with the three flavors of Kahe.)

The Sigona’s Crew and customers from near and far agree: the taste and smell of Kahe is just like eating the actual fruit.

“We grow Bing cherries at home in Washington,” said Ginger Emerson, an out-of-state visitor who stopped in at Sigona’s while in town to see her daughter. “The Bing Cherry flavor tastes just like a real cherry, so I’m taking a few of these back home for the family to try!”

Make sure you scroll down to see how you can get 3 free Kahe drinks, one of each flavor, for free today!