What's Tasty at Sigona's Farmers Market

January 11, 2012

More Wattle & Comb Pastured Eggs Coming Soon

More Wattle & Comb Pastured Eggs Coming Soon

Wattle & Comb just bought in 200 more chicks that are ready to start laying petite-sized eggs called PeeWees. This means more eggs – in various sizes – are coming soon!

Top: the smaller eggs are called PeeWees and are laid by pullet, or young, hens. The larger eggs come from mature hens. Bottom: Keep your eye out for PeeWee eggs with this logo in our stores soon.

Attention Wattle & Comb pastured egg lovers: thank you for your patience as the hens lay fewer eggs during molting season – darker days makes for fewer eggs. We know you’ve been pining for more of these delicious eggs, and thank you for your understanding!

We have some good news, though! Wattle & Comb has added 200 new hens to their flock that grazes just over the hill in Pescadero. These new hens, known as pullets, lay petite-sized eggs, known as PeeWees. These eggs will increase in size as the hens mature.

Wattle & Comb announced this week that some of the pullet hens are just starting to lay so we’ll have these adorable, petite-sized PeeWees in just a couple weeks. While pullet eggs are the new rage in the culinary world, they have a certain cuteness factor that appeals to kiddos just the same. They’re sized just right for children, and their bright colors (both inside and out) make them fun to enjoy.

Of course, their appeal to children makes them easy for adults to love them even more. Pastured PeeWee eggs contain more vitamins and minerals, essential for strong growth of children’s teeth, bones and muscles. These nutrients also benefit the immune system.

Do you know what “pastured eggs” means? In short, it means the hens are raised outdoors — with access to coops if they so desire — which allows them to roam freely, eating what grows on the land, such as grasses, seeds, grains and bugs…just as nature intended. It’s better for the bird, it’s better for the eggs and it’s better for you!

When compared to typical store-bought eggs, did you know that farm-fresh pastured eggs have been found to have:

  • Higher omega-3 fatty acids
  • Less cholesterol (some studies show pastured eggs have up to 1/3 less cholesterol)
  • Higher amounts of vitamins A, E & B12
  • Higher amounts of folic acid, beta-carotene and essential fatty acid

Janina Pawlowski, founder Pescadero Food’s Wattle & Comb pastured eggs, notes that chickens are said to produce the best eggs in the first 13 weeks of their egg-laying life. Though smaller than what egg-eaters have been conditioned to think is best, pullet eggs are the most delicious and often snatched up by pastry chefs-in-the-know for their richness and “soufflé-ability!”

This is because as chickens age, egg size increases while color and quality decreases. Large and small eggs from the same chicken have the same amount of egg “material,” but larger eggs are said to have more water and therefore less rich and “eggy.”

Keep an eye out for these cute, local and pastured Wattle & Comb PeeWees – they’ll arrive just as soon as the pullet hens start laying with more frequency. Remember, Sigona’s is the only store to carry these wonderful, nutritious, pastured eggs, so tell your friends about them too!

Check out our Fresh From the Farm to the Kitchen video where Carmelo heads out to the Wattle & Comb ranch in Pescadero:

November 18, 2011

Introducing Sigona’s New Video Series: Fresh from the Farm to the Kitchen

Introducing Sigona’s New Video Series: Fresh from the Farm to the Kitchen 

Watch our Fresh from the Farm to the Kitchen video series on our YouTube channel.

We get to visit with our local farmers just about every day, but wanted to share the experience with you too. In our video series “Fresh from the Farm to the Kitchen,” Carmelo Sigona takes the viewer on a field trip to local farms to meet and visit with Sigona’s local farmers.

After some time in the fields sampling fresh-picked strawberries at George Chiala Farms and visiting with the pastured chickens at Wattle & Comb Ranch, for example, Carmelo, heads to the kitchen to show you how to easily prepare a dish using farm-fresh ingredients.

We made these videos to show you, our customers, our valued farmer-vendor relationships in hopes to instill in you the same feeling of pride and admiration we have for those who grow our quality produce and make our specialty products. We’re a local business dedicated to providing the freshest and best-quality produce and specialty grocery items and are able to do so because of its long-standing relationships with local farmers and artisan vendors — some relationships are 35 years strong!

The first videos in the series include:

  • Andy Mariani of Andy’s Orchard in Morgan Hill, CA
  • Vince & Cynthia Gizdich of Gizdich Ranch in Watsonville, CA
  • Janina Pawlowski of Wattle & Comb in Pescadero, CA
  • Tim Chiala of George Chiala Farms in Morgan Hill, CA
  • Massimo Caporale of Gelato Massimo in Watsonville, CA

Enjoy the show!

October 13, 2011

In the Kitchen with Sigona’s featuring Strawberries from Morgan Hill

In the Kitchen with Sigona’s featuring Strawberries from Morgan Hill

This recipe is featured on episode I of our “Fresh from the Farm to the Kitchen” video series where Carmelo and Robbie Sigona visit with local strawberry grower Tim Chiala of George Chiala Farms in Morgan Hill, Calif.

Gourmet Strawberries & Cream

Carmelo presents his Gourmet Strawberries & Cream made with localy grown strawberries.

Greek yogurt adds a creamy, near guilt-free element to this dish, which is sweetened with agave and our secret ingredient: balsamic vinegar. Eat it as a snack or for dessert. Serves 4.

Berries:

  • 2 baskets fresh strawberries, stemmed and halved
  • 1/2 TBL agave nectar

Sauce:

  • 3/4 of 1 basket of fresh strawberries, strawberries, stemmed
  • 1/2 TBL agave
  • 1/2 tsp aged balsamic

Sweetened Greek Yogurt:

  • 1 1/2 cup nonfat Greek yogurt, we recommend Fage
  • 1 TBL agave nectar

Garnish:

  • 4 mint sprigs

For the berries: Stir together, set aside

For the sauce: Add all ingredients to a blender, bullet blender or food processor. Blend until smooth.

For the sweetened yogurt: Mix together the yogurt and agave. Put the mix in the freezer for about 10 minutes to firm it up (optional)

Plating: Swirl a spoonful of the sauce on a plate. Place a scoop of the yogurt on top of the sauce and top with the sliced berries. Garnish with a mint sprig.

In the Kitchen with Sigona’s featuring Pastured Eggs

In the Kitchen with Sigona’s featuring Pastured Eggs

This recipe is featured on episode II of our “Fresh from the Farm to the Kitchen” video series where Carmelo visits with Janina Pawlowski of Wattle & Comb in Pescadero, Calif. 

Quinoa & Escarole Power Breakfast topped with Smoked Spanish Paprika Poached Eggs

This complete dish is a sight to behold. The yolk running down the layered quinoa and sautéed escarole makes your taste buds dance in anticipation. Serves 2.

Carmelo presents the finished product of his Quinoa & Escarole Power Breakfast topped with Smoked Spanish Paprika Poached Eggs

Ingredients:

  • 1/2 cooked quinoa (substitute chicken broth for the water to cook it in)
  • 1 tsp Sigona’s Fresh Press extra virgin olive oil
  • 1/2 one yellow onion, diced
  • Smoked Spanish paprika
  • 1 head escarole, washed well (very well) and chopped into 1 inch pieces
  • salt
  • 2 eggs (we recommend Wattle & Comb pastured eggs from Pescadero)

Special equipment: ramekins.

Directions: Cook quinoa according to package directions. Set aside, but keep warm.

Get a medium pot of water warming on the stove so it gets to a low boil.

In a nonstick skillet, heat olive oil over medium heat. Add the onion, season with salt and 3-4 dashes of the paprika. Cook for about 3 minutes. Add escarole to onions, season with salt & 4-5 dashes paprika (yes, again). Stir to combine. Cover and cook for 3 minutes. Remove lid and cook for 3 more minutes, stirring well. Take off heat, set aside.

Add 5 TBL distilled white vinegar (to help hold egg together) to the low-boiling water. Crack one egg at a time into ramekin. Slide one egg gently into boiling water. Repeat with second egg. Cook for 1 min, 30 seconds to 2 mins. You want the white part cooked, but the yolk to remain runny. Remove eggs with a slotted spoon, being gentle, pat dry and put on a plate.

To plate the dish, put 1/4 cup quinoa in ramekin, pack it down. Fill the remainder of the ramekin with the escarole mix. Put plate on top of ramekin and flip over so the quinoa and escarole are in a nice mound on the plate. Place poached egg on top. Sprinkle with salt and dust with paprika. Garnish the plate with more paprika if you want. Let the diner poke the egg to let yolk drizzle down through the dish.

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