Last of Springtime’s Local Artichokes

Free Bag of ‘Chokes

Last of the local springtime artichokes available now — plus, get a bag free this week.

By Robbie Sigona

There are many reasons why I love artichokes. The flavor of locally grown artichokes – baby or regular-sized – is unmatchable, but the reason I love them the most is because of how a few simply steamed chokes brings everyone to the table for a fun appetizer.

To celebrate this incredible vegetable, we’re offering a free bag of four ‘chokes this week (May 16 – 22) with your coupon when you spend $30 or more!

There is nothing better than watching children peel off a leaf, choose their favorite dip, scrape off the artichoke meat with their teeth and toss the used leaf in the dump bowl – they love it! It’s one of those hands-on dishes where it’s ok to be messy and share a laugh together.

Artichokes are available year-round, but the best time of year for fantastic artichokes is now. Nearly 80 percent of the artichokes grown in California come from Monterey County, home to Castroville, the “Artichoke Capital of the World.” The climate in Monterey County is perfect: the warm and cool air masses meet there, creating summer fog and cool, not-so-dry weather. Artichokes love it.

One of the best-known farms in Castroville is Pezzini Farms. It was founded in the 1930s and is still run by the Pezzini family. We’ve partnered with Pezzini Farms for years to bring in fresh-picked artichokes that are picked, packed and delivered to our stores in less than 24 hours!

If you drive along Route 156 in Castroville, you’ll still see the original farm stand, which has been in operation just about as long as the farm has. Some customers return generation after generation, making it a family tradition to visit the Pezzini family farm stand. There’s just something really special, especially for children, in going right to the farm.

Tony Pezzini, who runs the farm with his dad Guido, says they’re a relatively small operation, so they exert greater control over the harvest.

“We put a lot of care into it. We really baby the plants and artichokes – and we’re able to do that because of the smaller size of our operation, and I wouldn’t want it any other way,” said Tony.

Pezzini farmers pick in the morning and call it quits no later than 1 o’clock in the afternoon. Then the artichokes are taken directly to the cooler, where they are packed inside. That’s what’s different about Pezzini’s artichokes. Some of the bigger farms have to harvest all day long, leaving the harvested artichokes in the field, only to be scooped up at the end of the day for hydro-cooling. By then they’ve been in the sun and have lost some flavor and nutrients.

A quick turnaround from field to pre-cooling helps stop the breakdown process brought on by ethylene gases, which are released by harvested fruits and vegetables. It also helps lengthen their shelf life. Picking in the cool mornings is a natural way to pre-cool the artichokes before they’re moved to the cooler to finish the pre-cooling process.

Artichokes are rich with fiber, potassium, vitamin C and magnesium. In fact, with one medium choke containing about 10 grams of fiber, the FDA has rated artichokes an excellent source of fiber.

Now, back to the baby artichokes. Besides being absolutely adorable, they’re all-edible. Baby artichokes are basically all meat as the inside hasn’t begun to sprout its fuzzy blossom. Babies also haven’t grown thorns yet so there is no reason not to enlist the kids’ help in preparing baby artichokes. My uncle, Paul Sigona, makes the best baby artichokes I’ve ever tasted. His secret…no parboiling, just sautéing after they’ve been striped down to the tender part. We have a few baby artichoke recipes on our blog too.

There are many ways to cook artichokes and even more ways to enjoy them – dip them in butter, mayo or aioli, stuff them with bread crumbs, garlic and olive oil, or eat steamed artichokes plain with a squirt of lemon– no dip necessary! Check out our artichoke recipes, including one for: Grandma Pauline’s Traditional Sicilian Stuffed Artichokes.

Broccolette: The Amazingly Healthy & Quick Veggie

It tastes good, it’s easy to cook and it’s good for you too! Whether called broccolette or broccolini, this locally grown veggie is an easy and nutritious addition to weeknight dinners.

By Robbie Sigona

As healthy as broccoli, but without that cabbage-y note, broccolette is a great way to revitalize weeknight dinner plates as a quick, flavorful and nutritious side veggie. Plus, this all-edible vegetable can be cooked and ready to go in just minutes.

All in less time than it takes to steam broccoli!

For a simple side, all you have to do is blanch a bunch in boiling water for three minutes, drain and sauté with a little olive oil, garlic, red pepper flakes and seasoning. Viola! It’s ready. Uncle Carmelo did this for Easter, but he blanched the broccolette ahead of time and popped it in an ice bath until it was time to eat. Just before we sat down to eat he sautéed the broccolette to reheat and add flavor. Simple and delicious!

While broccolette may be green, it’s surprisingly packed with vitamin C. Only one cup, about eight stalks, provides 130 percent of the daily recommended requirement. Plus, one cup is only 35 calories and presents a significant amount of fiber and vitamin A.

You Say Broccolini, I Say Broccolette

“What’s in a name? Whether our featured green veggie is called broccolette, broccolini, baby broccoli or mini-broccoli, it’s still a cross between broccoli and gai lan (also known as Chinese broccoli).

Broccolette, the name given by our local supplier, locally based Earthbound Farm, is like crisp (not firm), delicate broccoli, but sweeter and less fibrous. It has a flavor similar to broccoli with a hint of pepper and mustard, but without broccoli’s cabbage-y note. It’s its gai lan heritage that provides its sweet factor and lightly crisp disposition.

Broccolette is grown year-round, but it is in especially good supply from local growers just south of Hollister, Calif., this time of year. When our region experiences cooler weather, Earthbound works with growers from warmer growing areas, such as Southern California and Yuma, Ariz.

My Uncle Carmelo and my dad Joe remember when we first brought in broccolette. We worked with one of the early growers from Salinas from whom we also received large deliveries of broccoli each week. The brothers knew that this new cross between broccoli and gai lan would be a hit among our customers so they brought it in and haven’t looked back since.

Steam it, Stir-Fry it, Put it on a Pizza

The best part about broccolette is it’s all edible, stems and all. The ends may need a bit of a trim before cooking, but that’s it. Broccolette can be eaten steamed, parboiled, stir-fried, roasted or raw, and is versatile enough that it can also be used as a snazzy topping for pizza.

Just keep in mind that it shouldn’t be overcooked. Broccolette should remain juicy and crunchy for most recipes. Make sure to check out our broccolette recipes, including one for Broccolette & Charred Lemon Flatbread Pizza with Roasted Garlic Spread.

We hope you come in to pick up a bunch or two of broccolette. With its easy prep and pleasant flavor, it’s guaranteed to be a go to for fast weeknight dinners. See you in the store!

Local, Fresh-Picked Asparagus Now at Sigona’s

Local asparagus is now at Sigona's! Look for fresh spears from Salinas and Stockton.

by Robbie Sigona

Local asparagus is in and I can’t wait to tell you about it. Although we’ve enjoyed asparagus all winter, now is the time you will see prices really tumble and quality soar.

It’s exciting knowing that our true season is starting; the asparagus will naturally be fresher and that’s because it’s picked in the morning and delivered that evening. We know we might say this about a lot of the locally grown produce, but this local asparagus really is the best.

Asparagus, just like corn, begins to convert its sugars to starch from the moment it’s picked. So, the sooner you eat it after it’s picked the sweeter and more tender it will be, especially compared to asparagus that traveled a distance to the store.

Might as well call it backyard-grown

The local spears we have in now are from Salinas, CA, (they’re gorgeous!) as well as from Victoria Island Farms near Stockton, CA. Victoria Island Farms’ asparagus is known as Delta-grown asparagus – a regional specialty that is world-renowned for its quality produce because of its rich soil and ideal weather.

It’s a combination, really, of travel distance, weather and soil that makes for our region’s outstanding asparagus. The weather and soil here make for ideal growing conditions, all of which contribute to sweetness.

Did you know?

One of the telltale signs of fresh asparagus is its squeak. Yep, perfectly fresh asparagus squeaks a bit when lightly squeezed, not unlike the way a good artichoke squeaks when squeezed. You can learn more about how to select asparagus in my asparagus produce tips box.

Also, did you know that asparagus is a member of the lily family? It was first grown in the Mediterranean region more than 2,000 years ago. We’re glad this spring veggie made its way to the Americas with early settlers.

As for nutrition, asparagus packs a punch of goodness. In addition to the supply of vitamins A and C, iron, zinc and fiber, one of its most famous attributes is the amount of folate (a.k.a. folic acid). Folate is important for pregnant women as it’s been found to aid in the prevention of birth defects. It also helps complete the development of red blood vessels and can help fight against heart attack or stroke. So…eat up!

Enjoying the spears

I love the really thick spears just boiled slightly…you really don’t want to overcook them! I’ve also grilled and barbequed thinner spears after they’re rubbed with olive oil, salt and pepper — they’re delicious.

Asparagus is also a sweet addition to omelets, breakfast tacos and frittatas, and is nice in cold in salads or stir-fries combined with a little red bell pepper. The color contrast is fantastic!

It’s hard to miss on asparagus now. I just caution not to overcook them and enjoy the season. Check out our asparagus recipes, including Quinoa Salad with Arugula, Asparagus and Avocado from local food blogger Amy Sherman.

Taste This: Belgian Endive Grown in California

Feeling in the dark about Belgian endive? Read on to learn about this mysterious vegetable.

By Carmelo Sigona

Belgian endive became popular American party fare in the 50s. Back then, it was shipped in from Belgium and was very expensive; the well-to-doers would often come by my uncle’s produce stand asking for Belgian “on-deev” to recreate the latest and greatest hors d’oeuvres.

As a working boy from San Fran I couldn’t imagine what these people would do with this strange little thing, or how it could begin to feed a family. Little did I know it had many uses, but we’ll get to recipes in a bit.

Today we source our Belgian endive locally from Rio Vista, Calif., about 10 miles outside of nearby Brentwood. It’s much more affordable now too!

While some say Belgian “en-dive” and others say Belgian “on-deev” (technically, it’s pronounced “on-deev”), the most important part of the proper name is actually Belgian. Endive alone is the name of an entirely different piece of produce.

Deciding on pronunciation for the vegetable may seem complicated enough, but just wait until you read about how it grows. This delicate, mildly bitter vegetable doesn’t grow in a field as most other fruits and vegetables; in short, it sprouts from the root of another plant, but only when the root is replanted in a dark warehouse.

It’s true. Really!

Belgian endive was discovered by mistake. In the 1830s, as the story goes, a chicory farmer in Brussels, Belgium, stored chicory roots indoors to dry for use as a coffee substitute (chicory flavoring is also still widely used, and is a key ingredient in a drink popular in New Orleans). The roots were left longer than normal, and to the farmer’s surprise the roots grew new sprouts, sprouts that looked nothing like leafy, green chicory, which is also known as curly endive. These new sprouts were made up of white, firm, yet tender, leaves with a mildly bitter flavor.

The leaves of Belgian endive are white because they’re grown without sunlight (with no sun, the chlorophyll does not turn the leaves green). The red Belgian endive is also mostly white, but the red tips are a result of a cross between Belgian endive and radicchio di Treviso, a longer, leaner and leafier version of common radicchio. Though some retailers call it French endive or simply red Belgian endive, California-grown red Belgian endive is more commonly marketed red California endive.

There isn’t much difference in taste between the red and the Belgian endive, but the color difference does add a nice contrast when the two are used together in a dish. The leaves can also be peeled and laid individually on a platter along with jicama, celery, cucumber or carrots to be used as scoops for a dip such as hummus or guacamole. Another popular presentation is stuffed Belgian endive or Belgian endive boats. Check out the recipe for Belgian Endive Boats with Herbed Cream Cheese and Smoked Salmon.

I like Belgian endive best when eaten raw to maintain the integrity of its nutritional benefits, crunch and structure, but don’t stop there. Belgian endive is also exceptional when braised, baked, sautéed or grilled. Check out our recipe for Honey Roasted Belgian Endive from Stephanie Nuccitelli, a Sacramento-based food blogger for 52 Kitchen Adventures.

Belgian endive presents a host of nutritional benefits. It’s loaded with loaded vitamins B and C, calcium, magnesium, iron, zinc, folate and selenium. It’s also low in calories, low in sodium and low in fat. This mildly bitter vegetable is also a good source of potassium (one head delivers more than 50 percent of the potassium found in a banana) and furthermore it helps prevent the absorption of cholesterol into the blood stream.

Aren’t you glad the Brussels farmer left his chicory roots to dry too long? I know I am! Be sure to check out my nephew Robbie’s produce tips for Belgian endive too.

Free! Award-Winning, Locally Made Cheese: Foggy Morning

Nicasio Valley Cheese Co., makers of Foggy Morning, have partnered with us to offer a free round of their cheese next week (Feb. 29 – March 6, 2012) with your coupon. You’ve got to try it!

By John Nava

Nestled in the valley of West Marin is Nicasio, Calif., home to the Nicasio Valley Cheese, Co., a new up-and-comer in the world of locally made fromage. Nicasio Valley Cheese Co. produces eight varieties of cheese, and it’s their award winning, organic Foggy Morning, a fromage blanc-style cheese, that we’re offering for free next week (Feb. 29 – March 6, 2012) with your coupon!

All Nicasio Valley Cheese Co. cheeses are made from 100% organic farmstead cow’s milk (for a cheese to carry the title farmstead, it must be crafted on same property the milk is produced). In the Nicasio Valley Cheese Co. case, the milk and cheese are produced at the Lafranchi Ranch, a third-generation, family-run ranch founded in 1919 by Fredolino Lafranchi, a Swiss-Italian who immigrated to America at the age of 17.

The Lafranchi family owns and operates both the ranch and the Nicasio Valley Cheese Co. creamery. To the best of the Lafranchi family’s knowledge, Nicasio Valley Cheese Co., is the only certified organic farmstead cow’s milk cheese producer in the state of California.

Some of the best cheese comes from West Marin

West Marin, where the Lafranchi Ranch is located, has become a well known cheese region; it’s home to some big name producers, such as Marin French Cheese Co. and Cowgirl Creamery.

Rich Lafranchi, a ranch partner and director of sales and marketing for the cheese, explained that the area, years ago, was the original San Francisco “milk pail.” All dairies were based on sustainable grazing and produced phenomenal milk. Unfortunately, demand dropped for Marin milk with the arrival of milk from the Central Valley. Many dairies had to find alternate uses for milk.

“Our family talked about getting into the cheese business for years, and finally, with the help and guidance of a cheese maker from Switzerland, we produced our first batch just two years ago on February 18, 2010,” said Lafranchi.

Before production began, the Lafranchis spent a summer in Switzerland with Maurizio Lorenvetti, their Swiss cheese consultant, where they learned the Swiss-Italian way of cheese making.

“We make Swiss-Italian cheeses to stay true to our family ancestry,” said Lafranchi. “Our cheese is influenced by the traditions of the area where Switzerland meets Italy, it’s neither traditionally Swiss nor Italian. Our Foggy morning is based on a fromage blanc, our Formagella is a distant cousin of Camembert, Nicasio Square is similar to Taleggio, Loma Alta is a distant cousin of Brie and our Nicasio Reserve is an Alpine-style cheese.

“Frankly, all cheese develops the same way, but the different variances and nuances are based on terrior – the land from which the milk comes,” added Lafranchi. “It depends on what grasses the cows eat, what time of year it is and so on.”

Down on the farmstead

Family is the name of the game on the farmstead. Rick Lafranchi’s brother Scott Lafranchi is the chief cheese maker and plant manager, while brother Andy operates the dairy. Their two sisters, Dee and Jan, help market and sell the cheese at a few Bay Area farmers’ markets.

With the decision to pursue cheesemaking, the family converted the old 3,700 sq. foot barn into the creamery and fashioned recycled shipping containers into an aging, or ripening, rooms (visit Nicasio Valley Cheese Co.).

While the majority of the fresh milk from Lafranchi Ranch is sent to Clover Stornetta in neighboring Petaluma, a bit of the fresh, pasteurized milk is delivered to the ranch creamery each day for cheese production.

Though Nicasio Valley Cheese Co. is a newcomer to the cheese scene, it has already earned second place for its Foggy Morning cheese at the American Cheese Society competition in Montreal, where it was up against cheeses from both Canada and the United States.

“We’re part of a great cheese making region, and we want our ranch and dairy to be a part of that,” said Lafranchi. “Our goal overall is to position ourselves as a viable contributor in the region, creating an opportunity for future generations to be a part of.”

In addition to the eight varieties Nicasio Valley Cheese Co. produces, it just released a garlic & basil Foggy Morning (available now at Sigona’s) and is working on another full-flavored cheese featuring characteristics of an Italian fontina and a Swiss raclette.

Enjoying Foggy Morning

Lafranchi noted Foggy Morning cheese boasts versatility. It’s fantastic on a toasted bagel with a swipe of jam, it also makes a nice spread on a sandwich or a Panini (Lafranchi recommends a Panini with salami, turkey and artichoke hearts). Another of Lafranchi’s favorite serving suggestions is using Foggy Morning in place of mozzarella for a summer caprese salad. It’s also lovely spread on a toasted baguette, drizzled with olive oil and dusted with a little salt & pepper. Pair that with a glass of white wine and you’ll be in your happy place.

We’ve also developed a sort of one-bite chocolate cheese cake appetizer: Dot a few dollops of Foggy Morning on a Berta Maria biscuit and drizzle the combo with a little Ficoco, it’s a fig & cocoa spread we sell at both locations. If you’re in the mood for something sweet, you’ve got to give this combo a try!

You can find more Foggy Morning recipes on our blog too, including Foggy Morning Shells and Foggy Morning and Strawberries in a Balsamic Vinaigrette. Don’t forget to come in next week (Feb. 29 – March 6, 2012) with your coupon for a free round!

To Hass or not to Hass

Learn about the differences in two avocado varieties now available at Sigona’s: the Fuerte and the Hass.

By Robbie Sigona

A Californian's favorite: the Hass avocado

Avocados are practically a staple for many homes in our state due to near year-round availability and versatility. Making a dish, such as an omelet or sandwich, “California-style” usually means simply adding in a slice of creamy avocado to the ingredient list.

Most shoppers are familiar with the Hass avocado; it is, after all, the most prevalent variety grown and sold in California, and the one purists say is best for making guacamole. The rich & buttery Hass is easy to spot because of its pebbly-textured skin turns from green to purplish-black when ripe. It’s also a sort of squatty, oval shape while some other varieties, such as the Fuerte, are pear shaped.

We currently carry both Hass and Fuerte varieties, and while both are essentially the same inside with their light green, creamy & sweet flesh, it’s important to know the differences between the two to guarantee a good avocado.

To Hass or not to Hass

Most have heard the phrase, “you can’t judge a book by its cover,” but when selecting an avocado, giving the outside the once-over is a good place to start. The graphic below shows the simple, yet pertinent differences between the Hass and the Fuerte.

Anyone who unknowingly selects a Fuerte and waits (and waits, and waits) for the skin to darken is in for a disappointment. The skin of a Fuerte stays green when ripe. Fuertes aren’t usually stocked at most grocery stores because their thin skin makes them too perishable. On the other hand, the thick-skinned Hass, a variety developed in the 1930s, has a great shelf life.

Did you know there are nearly 500 avocado varieties? According to the California Avocado Commission, just a handful of those 500 varieties are grown commercially in California; they are the Bacon, Fuerte, Gwen, Hass, Lamb Hass, Pinkerton, Reed and Zutano. The familiar Hass variety is the leader of the pack, representing nearly 95 percent of California’s total crop.

Most people prefer the California avocado over its Florida counterpart, and the reason is plain: taste and creaminess. In general, California-grown avocados are rich in oil (from 18-30 percent) making for buttery, rich fruit. Florida avocados are more juicy, sometimes even watery, with just 3-5 percent oil. Florida avocados also have a slight sweetness, which Hass lovers are not used to.

Avocado to the Rescue

Avocados are a staple fruit in our stores, and because I grew up in our family market, you can believe me when I say I’ve eaten my fair share. It wasn’t until I was older that I became interested in the health benefits of avocados, especially when my wife and I became parents.

Left to right: Bacon, Fuerte, Gwen, Hass, Lamb Hass, Pinkerton, Reed, Zutano.

Avocados are one of the first fruits a baby can enjoy. They’re loaded with vitamins and nutrients, such as potassium, vitamins B1 & B2, niacin, folacin, magnesium and monounsaturated fats, which, according to the American Academy of Pediatrics, are essential for baby’s development.

Though they’re high in calories, avocados can help you avoid weight gain if used in moderation in place of other high-fat or high-salt condiments like cheese or mayonnaise. The fats found in avocados are monounsaturated fats, or “good fats,” and promote an increase in healthy cholesterol (HDL).

Of all varieties, the Hass contains the highest proportion “good fat.” Additionally, they’re also a great source of protein, essential acids and heart-protective compounds such as Vitamin E, potassium, folate and fiber. They really are a superfruit.

But wait, there’s more!

Among findings from a 2005 research project completed at Ohio State University found that eating avocado with salsa or with a salad increased absorption of carotenoids (powerful antioxidants, protecting the cells of the body from damage caused by free radicals) from the vegetables in the dish by as much as 15 times.

Did you ever think you’d know so much about the avocado?

Californians are lucky to have great avocados available nearly nine months out of the year. For the three months of the year when Californian avocados aren’t available, Chilean or Mexican Hass avocados are an acceptable substitute. This is a great time to try the California Fuerte avocado.

Whether you’re stocking up now for your homemade California-style BLTAs (Bacon, Lettuce, Tomato & Avocado sandwich) or for Big Game guacamole, remember to check our signage for the variety of avocado you’re buying. We clearly mark the Hass avocados and the Fuertes, and are also sure to adhere the orange Ripe stickers to the fruits that are ready to eat that day. Make sure to check the rest of our blog for more avocado selection tips and avocado recipes, too, such as a gluten-free Avocado & Quinoa Salad.

Satsuma’s Great ‘Ap-peel’

By Robbie Sigona

They are my sons’ favorite, my favorite, Uncle Carmelo’s favorite…they’re everyone’s favorite! I’m talking about Satsuma mandarins, those little and undoubtedly quick, satisfyingly sweet snacks. Small, sweet, seedless, easy to peel and bursting with juice, Satsuma mandarins are proof that good things come in small packages.

Satsumas are a favorite for customers too, so next week (Jan. 18-24, 2012) we’re giving you a free 3 lb. bag of fresh-picked, local Satsumas with your coupon and a purchase of $30 or more. Satsumas for the whole family!

We have two Satsuma suppliers this year: Blue Jay Satsumas from Johnston Farms in Edison, Calif. (just east of Bakersfield) and Family Tree Farms, a grower, packager and shipper of Satsumas grown surrounding areas; they’re based just east of Fresno. We’ve had Blue Jay Satsumas in since November and can hardly keep them on the shelves – they’re a bright, juicy fruit everyone looks forward to during the chilly months.

Where our Satsumas are Grown

Johnston Farms, a four-generation strong farming operation, distributes their produce, including various citruses, potatoes and bell peppers, under the name Blue Jay. The Johnston family is dedicated to making sure their Blue Jay products don’t just look good, but provide a flavor experience people will remember. Blue Jay Satsuma mandarins are and always have been excellent and that’s why I seek them out each year.

Family Tree Farms Satsuma mandarins grow at Shiraz Ranch on the western edge of the San Joaquin Valley – an area just within our 150 mile “what’s local” radius. The warm days and cool nights in the valley enhance the flavor and color of citrus grown in the area. We consistently get superb produce from the San Joaquin Valley, and these Satsumas do not disappoint.

What’s more is all Satsumas distributed by Family Tree Farms are hand picked when perfectly ripe to ensure flavor.

About Satsumas

The Satsuma mandarin was originally cultivated in Japan several centuries ago, arriving in Florida in the late 19^th century before making its way to the West Coast.

Satumas are less acidic than other citrus family members, such as navel orange. These mild, yet deliciously sweet fruits are always seedless, ready-to-eat, and come complete with their stems and leaves intact, so they not only taste great, but they look neat, too – perfect heaped in a bowl full of mandarins, pomegranates and in-shell walnuts for a great fall centerpiece.

The Satsumas with stems & leaves are also a draw for those celebrating Chinese New Year, which falls on January 23^rd this year (it’s the year of the dragon!).

Citrus fruits, specifically oranges, are well known for their high levels of vitamin C and antioxidants, and there are many other benefits, too, from healthy skin to cancer prevention and lowering cholesterol. Citrus fruits are good sources of minerals, carbohydrates and fibers, and contain essential nutrients that help with proper functioning of the body, such as calcium, copper, potassium, magnesium and vitamins B3 and B6.

Oranges have more than 170 different phytochemicals and more than 60 flavinoids, many of which have antioxidant, anti-inflammatory and anti-tumor effects plus blood-clot inhibiting properties. Also, Johnston Farms notes that citrus fruits have been linked to protection against diseases, such as larynx, mouth and stomach cancers, as well as stoke.

Satsumas are the ultimate kid friendly treat, and kids of all ages love them! Small enough to fit one or two in the palm of your hand, they also fit nicely in a lunch box. While Satsumas are great snacks by themselves, make sure you check out some of our serving suggestions and recipes, such as a recipe for Gluten-free Satsuma Mandarin Multigrain Cookies. They have fantastic flavor!

Don’t forget to get your free 3 lb. bag of Satsumas next week (Jan. 18 – 24, 2012). They’re yours free with your coupon and a purchase of $30 or more. See you in the store!

 

One of the Best Citrus of the Season

Our Favorite Citrus of the Season: Page Mandarins

The Page mandarin is hailed for its super sugar and vitamin C content – it’s a Sigona’s favorite!

By Robbie Sigona

Local farmer Paul Buxman of Sweet Home Ranch in Dinuba, Calif.

Page mandarins, drawn by local farmer Paul Buxman.

Around Christmas each year we expect the arrival of one of the best citrus from local farmer Paul Buxman of Sweet Home Ranch in Dinuba, Calif. which is located in the San Joaquin Valley. This just-arrived citrus is the Page mandarin, a fruit with deep orange skin and tender, juicy and sweet flesh. Our staff go crazy for these [practically] seedless gems because they know they’re the best of the season, and make the perfect stocking stuffers and after-dinner treats.

Buxman, one of the most dedicated, kind-hearted and knowledgeable tree fruit farmers around, says, “there is simply no better citrus than the Page mandarin.” In fact, it’s ranked No. 1 for sugar content and vitamin C by the world’s largest citrus research center in Lindcove, Calif., just 15 miles from Sweet Home Ranch.

Another thing about these particular Page mandarins? Not only are they beyond good, they’re beyond organic. Fruit grown by Paul Buxman is Certified California Clean. Buxman is the founder of the California Clean Growers Association (CCGA), a certified farming system that protects the environment, supports small family farms, and delivers extraordinary produce at an affordable price. For example, they use absolutely no toxic materials on the plants, and only use organic material to enrich the soil. His fruits are tree-ripened, sweet and unique. Buxman farms from the heart, which makes his fruit all the more delectable.

A Little History

Unless you’ve shopped at Sigona’s for some time, there is a chance you’ve never heard of the Page. This citrus was developed about 40 years ago in Riverside, Calif., by its namesake, Dr. Page, as a cross between a Minneola and the varieties that make up the Clementine (a Navel orange and three to four various Japanese Satsuma varieties).

Though the Page is a virtually seedless variety, you’ll still find the occasional seed. This is the result of how its blossom was pollinated. Here’s a quick lesson in bees and pollen: if a bee gathers pollen from a nearby orchard of seeded citrus, such as a lemon, it’s likely the new fruit will contain some seeds. Buxman’s two acres of Pages grow just 400 yards away from a lemon grove, so as a result you may find an occasional seed.

Also, the variety isn’t widely grown because it’s not a “zipper skin,” meaning it’s not incredibly easy to peel like some other small citrus – a zipper skin is what generally makes other varieties a more popular choice for who Paul calls the “fast-food minded,” those who don’t want to or don’t have the time to slow down and peel or prepare more complicated foods.

“The Page is what I like to think of as a speed bump, or flavor bump, in the slow food movement,” said Buxman. “These flavor bumps are things that cause you to slow down and notice what you’re eating because you’re taking time to prepare and enjoy the item. The banana, for example, is always listed as one of the most popular fruits, but that’s because prep is next to nothing.”

The Flavor – There’s No Comparison

Buxman’s Sweet Home Ranch runs like a family operation. Most mornings the crew gathers before the day begins for a treat, which includes a glass of fresh-squeezed Page mandarin juice. “It takes three Pages to fill one wine glass, but there is nothing like it, not even the best fresh-squeezed orange juice can compare,” said Buxman.

The Page, as I mentioned earlier, achieves the highest levels of sugar produced in the world. It’s also the most acidic, but don’t let that deter you; the acid is what carries the flavor. That’s what makes the Page a popular pick for jams or marmalades, those culinary creations for which fruits with high sugar and high acid are sought. “It’s the acid that’s the part that makes people say, ‘wow,’” said Buxman.

As the Page is not a “zipper skin” variety, meaning there is no air or pockets between the rind and the fruit, the fruit is extremely durable. Buxman notes that this characteristic makes so Pages can stay fresh in the fridge for up to three months. He also notes that this makes them great shippers.

“They’re so easy to pop in a flat-rate box and send anywhere, it’s an absolutely memorable gift, especially if they’re sent to family members living somewhere like Minnesota this time of year,” said Buxman.

If there is one sure-fire thing to say about Buxman’s Clean Growers operation, it’s that the passion he has for what he does radiates out of each piece of fruit that comes from Sweet Home Ranch. After each is cleaned and dried, the Sweet Home Ranch crew rub each Page with a little mineral oil before it’s hand packed in the boxes. This gives them a little shine and nourishes the natural oils in the rind.

“We hand polish each one; it’s a lost labor of love,” said Buxman. “We use good ol’ plain, ordinary mineral oil instead of the varnish or wax that some larger operations use. Just a little goes a long way; for the entire crop this year, thousands of boxes, we’ve used less than a quart.”

While the Page is good for eating out of hand, it also makes for a killer salad. Its intense color also adds a gorgeous element to any dish. One of Paul’s favorite ways to serve it, aside from as fresh-squeezed juice, is in a simple salad of baby greens and a light vinaigrette.

One note about the juice, though, “it can’t be prepared a day ahead of time because of enzymes in the fruit, just as in Navel oranges, make it impossible to keep without becoming bitter,” said Buxman.

Find more recipes for Page mandarins on our blog, and hurry in for this absolutely delicious fruit!

All Hail the Queen of the Forest

Chanterelle mushrooms, dubbed the Queen of the Forest, are worth their weight in gold to chefs and home cooks alike.

By Robbie Sigona

Fresh-picked Chanterelles arriving now at Sigona's!

The wild, golden Chanterelle mushroom is up near the top of my list as one of my absolute favorite mushrooms. Chanterelles are one of the best wild mushrooms for comfort dishes, especially when paired with a nice glass Pinot Noir (try a 2006 Woodside Vineyards or 2009 La Honda) and eaten in the company of those you enjoy the most.

Fresh, wild Chanterelles are in stores now and are absolutely fantastic…they haven’t yet been drenched by rain!

These funnel-shaped mushrooms, which grow to be quite large, have a beautiful, golden color and earthy, nutty and spicy-fruity – almost apricot-like – flavor that only makes them more versatile and unique in a number of dishes.

There’s truly nothing like the taste of Chanterelles, with so many uses and being so easy to sauté for a topping over just about anything. I love them over a slice of crusty grilled bread, grilled chicken breasts, a steak or even a creamy risotto topped with freshly grated Parmigiano Reggiano.

Wild Chanterelles, hailed as the ‘Queen of the Forest’ by mushroom enthusiasts, are in season now. We get frequent deliveries of these freshly foraged fungi from local, licensed hunters, who have top secret “sweet spots” where they’ve gathered wild Chanterelles for years. One of our suppliers, Franco, is a true fungi connoisseur and founder of PanExotic Mushrooms.

Franco lives part-time in McCloud, Calif., a little town just below Mt. Shasta in northern California. This area, “God’s Country,” as Franco calls it, is home to plethora of wild mushrooms, the finest found anywhere on earth. Franco starts by gathering wild Chanterelles in Oregon and then follows the season south along the California coast, making several deliveries a week to our stores.

Chanterelles 101

Chanterelles, known as Girolle in France and as Pfifferling in Germany, are cherished by chefs and home cooks worldwide for their outstanding flavor and limited availability. While some farmers have developed methods for growing some mushroom varieties indoors, Chanterelles grow up out of the root system of living trees, so replicating growth in an indoor setting for mass production has yet to be accomplished.

We have a large display of fresh Chanterelles at both Sigona's locations.

What’s this mean? You won’t find them just anywhere. For guaranteed fresh, good quality Chanterelles, check the farmers’ markets and specialty produce stores like Sigona’s. We have solid relationships with wild mushroom foragers who delivery frequently throughout the season.

Chanterelles have meaty caps with rounded, wavy edges. Their shallow, widely spaced gills on the underside of the cap look more like ridges than the gills, and run the length of the stem part of the mushroom. The gills are notorious for holding dirt captive, so it’s important to lightly brush them with a pastry brush, soft toothbrush or paper towel to clean them before cooking.

When selecting Chanterelles, look for firm, relatively dry, plump and spongy pieces. It’s also a good idea to give the mushrooms a whiff. If the aroma is faint, they’ll have a mild flavor. Look for more produce tips here.

We hope you give these delicious, wild mushrooms a try soon. In addition to some of our family favorites, we gathered a few recipes from Sigona’s shopper Polina Antonova, owner and chef of Caliblini Personal Chef Service, serving the San Francisco, Marin County, and the Peninsula. Polina grew up in Moscow and says the Chanterelle is one of Russia’s most-loved mushrooms! Check out the Chanterelle mushroom recipes in our “In the Kitchen with Sigona’s” post.

Peak-of-the-Season Persimmons Available Now

These great orange globes are the perfect fall fruit. Haven’t tried them before? Get them for free with your coupon this week!

Fuyu persimmons growing at Fujita Farms in Morgan Hill

It’s happening, those telltale signs of the holiday season are increasing in frequency: fresh chestnuts populate our shelves, daily calls from shoppers in search of those hard-to-find ingredients for holiday recipes, and we have loads of local persimmons, those bright orange globes of fruit suspended from bare (or nearly bare) tree branches around the Bay.

It’s true that persimmons aren’t too well known, especially to those who grew up outside the Bay. We’ve overheard some customers refer to them as orange tomatoes, a new variety of apple and even “the international fruit of mystery.” For those who haven’t tried these cool-weather fruits, you’re in luck: with your coupon and a purchase of $30 or more this week (Nov. 30 – Dec. 6, 2011), you’ll get a free gift pack of locally grown Fuyu Persimmons from Morgan Hill to try with our fantastic persimmon recipes, including one from Stephanie Stiavetti, a Redwood City-native and local food blogger at TheCulinaryLife.

There are two mainstream types of persimmons on the market, the Hachiya and the Fuyu. We have both, spray-free Fuyus and pesticide-free Hachiyas, coming to us directly from two local family farmers we’ve worked with for many years: Mr. Fujita of Morgan Hill (he’s Paul Sigona’s father-in-law) and California Clean Grower Paul Buxman of Dinuba (near Fresno).

As for their flavor, persimmons have a presentation that’s all their own. Some say they taste a hint of cinnamon, brown sugar, pumpkin, plum and honey, while others describe them as having a sweet-spicy flavor similar to a  blend of mango and papaya with a bit of apricot.

Unlike the basic similarities most fruits with many varieties, such as apples or tomatoes, knowing the difference between a Hachiya and a Fuyu is detrimental to a persimmon’s success with your taste buds. Why? Well, one bite into an unripe Hachiya and you’ll probably never eat a persimmon again. Ever.

It’s easy to tell the difference between a Fuyu and a Hachiya: the Fuyu is bright orange, firm, squat and rounded. The Hachiya is darker orange, heart shaped and has a pointed end. When ripe, the Hachiya is soft to the touch. An unripe (or firm) Hachiya has a powerful astringent flavor that is very bitter, almost chalky. It’s quite unpleasant. However, the pulp from a ripe Hachiya is delicious, versatile and makes a killer bread. More on this variety in a minute.

You’ll love the sweet flavor and crisp texture of the ready-to-eat Fuyu persimmon. The Fuyu 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 cobbler, and they’re 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.

My Uncle Paul picks up the fresh-picked, spray-free Fuyus from his father-in-law, Mr. Fujita, in the morning on his way in to the store. Once they arrive, they go straight up on the store shelf – now that’s fresh! Mr. Fujita, has grown Fuyus for 25 years in Morgan Hill and is our primary source for the locally grown fruits. You’ll be hard pressed to find quality Fuyus like Mr. Fujita’s elsewhere, and especially at this price!

Paul Buxman of Sweet Home Ranch in Dinuba, Calif., near Fresno, is our local source for pesticide-free Hachiya persimmons. Paul is a Certified California Clean farmer, meaning, in short, that the fruits are grown using no natural, organic or synthetic pesticides. California Clean rules are similar to organic, but are more stringent, and the farms must be less than 100 acres, with the owner & family as the primary work source (no foremen help run California Clean ranches).

This practice produces quality fruit at an affordable price. You can’t beat that.

“Our goal is never production or high levels of boxes, the only way we can survive is to give stores like Sigona’s fruit that makes customers ask, ‘do you have any more of that,’ and we stay true to that with our jams, peaches, everything,” said Paul.

Paul grows Hachiyas a bit differently than most farmers. Instead of closely packed trees, his are grown well apart, allowing for more sun to touch the fruit. “There is more sun than shade in our persimmon orchard, and you can easily see that by the appearance of the fruit itself,” said Paul.

Paul is referring to what appear to smudged black streaks on Hachiyas. The black coloring isn’t a bruise or a sign of aging, but a sign of sun exposure, making for sweeter fruit.

“The USDA did a study a few years ago to test the sweetness, flavor and other characteristics of what’s called ‘damaged fruit.’ Overall they found that some fruits with what we call ‘beauty marks’ or imperfections, were actually sweeter,” explained Paul. “This is thought to be because when a fruit is damaged as it grows, the tree feeds it more nutrients and the rate of evaporation is higher, so mineral and sugar content are condensed, making for sweeter fruit.”

Hachiyas are harvested firm as they ripen to perfection off the tree. Hachiyas should only be eaten when they’re soft. And I mean very soft. We often say it should feel like a water balloon, but Paul offered another parallel, “Imagine the way it would feel to hold a fresh egg that’s had its shell removed, but the protective layer remains — that kind of soft.”

An orchard at Sweet Home Rancy. Painting by Paul Buxman.

Most Hachiyas you’ll buy at Sigona’s are still firm overall. Once you get home, place them on the windowsill until they’re soft. Then refrigerate until you use them. Use a serrated knife to remove the thin skin to get to the pulp.

One last note about Paul and his ranch: it’s beautiful. The ground is covered in grasses, there are birds and other animals living on the property, and it’s nestled in the heart of the San Joaquin Valley. Painting and farming come naturally to Paul, and he combines the two into works of art. Literally. Visit paulbuxman.com to view some of his homestead paintings, like the one shown here.

Don’t forget to get your three free Fuyu persimmons this week (Nov. 30 – Dec. 6, 2011) with your coupon. Try out some of these fantastic fall dishes, too, such as Fuyu Persimmon Salad with Medjool Dates, Cashews and Honey as well as Broiled Hachiya Persimmon Halves With Brown Sugar.