Valentine’s Day is right around the corner.

Impress your loved one with our beautiful pre-made floral arrangements or stop by our store to choose from our wide selection of fresh-picked flowers.

Call our Redwood City store at 650.368.6993 or Palo Alto at 650.329.1340 to place your order.

Please place your order at least one day in advance.

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Click coupon for an easy-print version

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John Sigona is the dried fruit & nut buyer for Sigona's Farmers Markets in Palo Alto and Redwood City, Calif.

Delightful, unique and hard to find dried fruit and nuts…we’ve got plenty of them.

Like different varieties of nuts which mix wonderfully with any number of salads, including fruit salads.

Take our unusual collection of flavored walnuts, for example…

Honey Roasted Walnuts

Cinnamon Walnuts

Orange Honey Walnuts (my fav!)

Glazed Walnuts

We also have nutritious, raw shelled walnuts at a great price through February 7^th! They come from the Hollister, CA, and are excellent!

Raw, Shelled Walnuts

Light Halves and Pieces

Reg. $4.99 (7oz container)

On sale for $2.99

See more dried fruit and nut specials here!

We’ve partnered with Dr. Doug Husbands of Holistic Health Bay Area to bring you a new set of Tips for Healthy Living. Dr. Husbands is a functional medicine doctor, clinical nutritionist, anti-aging health practitioner and doctor of chiropractic. I appreciate that he encourages visiting the doctor to focus on staying healthy instead of only visiting when you’re sick.– Carmelo Sigona

Why it’s Tough to Lose Weight

Highlighted below are the secret hindrances to effective weight loss.

By Dr. Douglas Husbands

Why is losing weight, more specifically losing fat, so hard?  There are many people who exercise regularly and eat healthfully, but they still have a harder time losing fat than trying to hit Tim Lincecum’s fastball!

If this describes you, then read on to discover four possible hindrances to effective fat loss you may have.  At the end of the article, I’ll give the answers for discovering what to do to resolve these hindrances.

1.  Poor Detoxification.  In the December 28^th “Tips for Healthy Living” column, I discussed why detoxification is so important and how good detoxification can be so beneficial to you.
2.  Low-Grade Systemic Inflammation.  Say a burner is left on overnight on your stove.  If just one small piece of flammable material comes in contact with the burner, a raging fire could start, destroying your home.  Low grade systemic inflammation is a like the burner constantly left on… it’s a disastrous fire waiting to happen.  Systemic inflammation is the underlying process in the development of heart disease, high cholesterol and clogged arteries, Alzheimer’s dementia,  multiple joint and muscle aches and pains, diabetes, high blood pressure, and virtually any chronic disease.  Not only does systemic inflammation make it more difficult to lose fat, but systemic inflammation promotes your body holding onto fat.  So it creates a vicious cycle.
3. Hormonal Imbalances.  Thyroid imbalances are more common, in women in particular, than is often realized or detected.  I’ve discussed why this is in my article on “Hypothyroidism Diagnosis”.  Thyroid problems are only one of the hormonal imbalances that can be a hindrance to losing fat.
4. Hidden Deep-Seated Infections.  This is an often missed component in those with extreme difficulty losing weight.

So what can you do to resolve these hindrances? To do justice to the explanation of what to do, I’ve put together a twenty-one part brief video series titled “Secrets to Long-Term Weight Loss in 21 days”.   That is available on my Facebook page at www.Facebook.com/HolisticHealthBayArea.  “Like” my page on Facebook to freely access those brief videos.  Oh, and by the way…in doing so you become eligible to win some valuable prizes each month.  For instance one of the prizes is a new, completely free, Vitamix 5200 blender sent directly to you!

About Dr. Doug:
Dr. Douglas Husbands is a Functional Medicine Doctor, Clinical Nutritionist, Anti-Aging Health Practitioner, and Doctor of Chiropractic. As a health advocate and coach, he is dedicated to achieving optimal health through resolving the underlying disease processes through diet, nutrition and lifestyle modification. To contact Dr. Doug, call 650-394-7470 or visit http://www.HolisticHealthBayArea.com

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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.

It's important to know the difference between a Fuerte and a Hass avocado tomake sure you get one that's ripe.

Avocados ripen best off the tree and are generally delivered not-quite-ripe to farmers markets and stores.

• Sigona’s always has ripe avocados available for our customers (look for the orange Ripe stickers). We have natural atmosphere rooms that ripen our avocados to perfection.

• Ripe avocados yield to gentle pressure. Avoid fruits that seem “too squishy” when gently squeezed.

• It’s important to know the difference in avocado varieties when selecting the fruit. For example, the skin of Hass avocados darkens when ripe, while the skin of a Fuerte avocado stays green.

• Select avocados that feel slightly heavy for their size.

• Once ripe, the fruit can be refrigerated until it is eaten, but not for more than two or three days.

• Sliced avocados brown quickly so if preparing slices for later use, squirt them with lemon juice and cover with plastic wrap to keep the air out.
  
  
  Robbie Sigona is produce buyer for both the Redwood City and Palo Alto Sigona’s Farmers Market locations. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

California avocados are a wonderful ingredient; their creamy richness provides a cooling antidote to chili or salsa and adds richness to salads and shellfish. California roll, anyone?

Simply Served:

• Mashed and spread on a piece of toasted whole wheat bread. Drizzle a bit of olive oil on top and sprinkle with salt and pepper
• Just after plating, slice a few sliced into a soup or stew. They’re great in tortilla soup, minestrone or even tomato soup
• Mix in finely diced red onion, lime juice and salt and pepper with mashed avocado and use as a dip for sliced turnips, beets, carrots, jicima or other dipping veggies. This is an extremely healthy energy source.
• Try some of our Facebook fan favorites!

Endive and Avocado with Tomatillo-Basil Dressing

Drizzle this sauce on more than Belgian Endive and Avocado boats, try it on poached fished, cooked veggies or poultry. Dressing yields 1 cup. Recipe adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider. Serves 4.

Ingredients:

• 2 small shallots, sliced
• 6 large basil leaves, sliced
• 1/2 inch piece fresh ginger, grated
• 1/4 tsp agave nectar
• pinch of salt
• 6 medium tomatillos, roasted and husked
• 1 TBL lemon juice, or to taste
• 1/3 cup corn oil
• 4 medium Belgian endive (about 3/4 lb.)
• 2 medium avocados, halved, pitted and peeled (how-to video)

Directions: combine shallots, basil, ginger, agave and salt in a processor. Whirl to chop fine, but do not puree. Add roasted and peeled tomatillos and 1 TBL lemon juice. Chop in processor to crush slightly. Add oil with motor running and mix well, but do not make a completely smooth puree. Adjust seasoning. Cover and chill if not using at once, but do not keep much more than an hour, or the shallot and basil become dominant and somewhat bitter.

Slice about a half inch off the base of the endive heads and arrange the larger, individual leaves on a serving platter. Thinly slice avocado crosswise over endive. Spoon dressing over the top and enjoy.

Sigona’s Guacamole

Some like it hot, some do not! Add as much chili pepper as you wish. Remember, the white veins and seeds are what pack a punch, so scrape them out to lower the heat.

Ingredients:

• 4 large ripe avocados, removed from skin and coarsely chopped
• 1/3 cup finely diced white onion
• 1/3 cup finely diced red onion
• 2-4 Serrano chilies (or jalapenos), finely chopped (seeds removed or left depending on how hot you like your guac.)
• 1 clove garlic, minced
• 1 tsp salt
• 2 TBL fresh squeezed lime juice
• Fresh ground black pepper

Directions: Mix onions, Serrano chilies, garlic and salt in a medium-sized glass bowl. Add the avocados and gently stir. Pour in the lime juice and toss. Gently stir in 1/4 cup of the pomegranate seeds if desired. Season with some black pepper to taste and that’s it! Yep – it’s that easy. Serve with chips, veggies or spread on a sandwich!

Whole Wheat Pasta with Avocado, Cherry Tomatoes and Basil

You can assemble this dish in the time it takes to boil water, it is easy, healthy, and deceptively delicious. It is good anytime of year when good avocados are available, the addition of basil makes it even better. Serves 4.

Ingredients:

• 1 lb. whole wheat or brown rice spaghetti (or you can use brown rice pasta, which we sell)
• 1/4 of a yellow onion, chopped
• 1 pint halved cherry or grape tomatoes
• 1 avocado diced
• 1 TBL red wine vinegar
• 2 sprigs of basil (8-10 leaves) sliced
• Black pepper

Directions: Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the directions. Meanwhile toss the rest of the ingredients together and let marinate. When the spaghetti is al dente drain quickly reserving a little of the pasta cooking water and toss the hot pasta with the rest. Add a tablespoon or two of the pasta water if the sauce seems a little dry. Add plenty of black pepper.

California Avocado Ceviche

This recipe, adapted from the California Avocado Commission’s website, is a favorite among two avocado growers from Southern California. The combination of rich & creamy avocados with other fresh, California grown produce is irresistible! Note that part of the prep requires that the mix be refrigerated for at least 8 hours.

Ingredients:

• 1 1/2 lb. fish fillets, scallops or other shellfish cleaned, diced
• 2 tomatoes, diced
• 2 canned green chilies, diced into 1-inch cubes
• 2 TBL cilantro, chopped
• 1 cup Sigona’s Fresh Press Extra Virgin Olive Oil
• 1-2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 white or red onion, finely chopped
• 1 tsp. oregano
• 3-4 large (about 8 oz. ea.) California Hass avocados, peeled and cubed
• 1/2 tsp. basil
• 2 cups lime juice

Directions: Place fish in large bowl. In a separate bowl, combine oil, wine, oregano, basil and lime juice; pour over fish. Cover and refrigerate at least 8 hours.

About 4 hours before serving, add tomatoes chilies, cilantro, garlic and onion. Return to refrigerator.

Just before serving, add avocado cubes, lift ceviche from marinade with slotted spoon and transfer to a serving dish. Serve immediately with tortilla chips or over cooked brown rice (about 3 cups cooked). Serves 4.

Avocado and Mustard Greens Salad with Sweet-Hot Dressing

Mixing mustard greens with a warm dressing softens the texture and offsets a little of the bitterness, and in this recipe, the avocado is also a good match for doing the same. If you find the green too pungent, mix in a little lettuce or other mild green. Recipe adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider. Serves 4.

Ingredients:

• 1 lb. small, short-stemmed mustard greens, washed and spun or patted dry
• 4 green onions, thinly sliced
• 1/3 cup cider vinegar
• 2 TBL brown sugar
• 1 TBL Sigona’s Fresh Press extra virgin olive oil
• A scant 1/2 tsp Worcestershire sauce
• A scant 1/4 tsp Tabasco
• 1 large avocado, sliced

Directions: Strip the leaves from the washed & dried mustard greens and slice into thin slivers. Combine in a medium bowl with the green onions.

In a small, non-aluminum pot, combine vinegar, sugar, oil, Worcestershire and Tabasco. Bring to a boil while stirring constantly. Pour the hot mixture onto the greens and toss to coat. Add in the avocado, gently toss and serve immediately.

Avocado Quinoa Salad

Recipe courtesy of Taryn Whiteaker, author of the blog Design, Dining + Diapers. Taryn says, “This salad was inspired by my time spent in France. My host mom would make a delicious couscous salad every week that was filled with fresh avocados and other vegetables. It turned out to be one of my favorite meals while I lived there. But now that I’m gluten-free and couscous is out of the picture, I’m

Recipe and photo by Taryn Whiteaker of Design, Dining + Diapers

making it with quinoa instead. I’ve also put the salad inside corn tortillas for and they’re great and still gluten-free.”

Ingredients:

• 1 1/2 cups uncooked quinoa
• 3 cups chicken broth
• 2 large avocados diced*
• 1 tomato diced
• 1/2 red onion diced
• 1cucumber diced
• 1/3 cup chopped cilantro
• 1/2 Mung Bean Sprouts
• 1/4 cup olive oil
• 1 TBL lime juice
• 1/2 tsp salt
• 1 tsp cumin

Directions: Combine chicken broth and quinoa into a saucepan and simmer for 15-20 minutes or until you can fluff the quinoa with a fork. Set aside to cool.

Dice the avocados, tomato, cucumber, and cilantro. (Note: Keep the avocado seeds in the salad; they will help the avocados from browning.)

For the dressing, combine olive oil, lime juice, cumin and salt.

Lastly, toss together the quinoa, diced vegetables, avocado seeds, bean sprouts, and dressing.

Cook’s Tip: If you save the avocado seeds and place them in the salad it will help them from browning!