What's Tasty at Sigona's Farmers Market

July 11, 2012

Sigona’s Weekly Specials: July 11-17, 2012

Sigona’s Weekly Specials: July 11-17, 2012

Click image to enlarge

Click image to enlarge

Sigona’s Dried Fruit and Nut Specials: July 11-17, 2012

Sigona’s Dried Fruit and Nut Specials: July 11-17, 2012

Click image to enlarge

Click image to enlarge

July 4, 2012

Sigona’s Dried Fruit and Nut Specials: July 4-10, 2012

Sigona’s Dried Fruit and Nut Specials: July 4-10, 2012

Click image to enlarge

Click image to enlarge

Sigona’s Grocery Specials: July 4-10, 2012

Sigona’s Grocery Specials: July 4-10, 2012

Click image to enlarge

Click image to enlarge

July 3, 2012

Sigona’s Fresh Press Olive Oil of the Month: July 2012

Sigona’s Fresh Press Olive Oil of the Month: July 2012

July means sunny skies, celebrating our independence on the 4th and summer barbeques with friends and family. And what barbeque would be complete without a piece of mouth-watering, extra-virgin-olive-oil drizzled bread adorning your plate?

That’s why we’re excited to let you know that our fresh pressed extra virgin olive oils from the southern hemisphere have just arrived in the store. The first oil we’re going to feature is Empeltre from Chile. If you’ve ever wondered what it’s like to drink a salad, taste a sample the next time you’re in the store – just be careful of that peppery goodness on the back end.

Sigona’s July 2012 Olive Oil of the Month

Empeltre (from Chile)

This oil:

  • Is like eating a salad
  • Boast notes of celery, fresh lettuce and additional vegetables
  • Delivers a jolt of throat-closing pepper on the back end
  • Packs a robust polyphenol count of 398

Try this recipe from Veronica Foods

Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots

Ingredients:

  • 5 cups all purpose, unbleached flour
  • 2 cups lukewarm water; filtered if possible
  • 1 cup cooled, unseasoned, mashed russet potatoes
  • 1/3 cup + 1/3 cup + more for drizzling of Sigona’s fresh pressed Empeltre EVOO
  • 2 teaspoons fine sea salt
  • 1 tablespoon granulated sugar
  • 2 medium shallots thinly sliced
  • 1 package active dried yeast, or 2 1/4 teaspoons
  • 1 tablespoon fresh rosemary leaves rough chopped
  • Fresh ground black pepper
  • Sea salt to taste

Directions:

If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the yeast to bloom for about 5 minutes. Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.

breadWith the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with the remaining 1/3 cup of Sigona’s fresh pressed Empeltre EVOO. Add a sprinkle of fresh ground pepper and sea salt.

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm and enjoy.

Click here for more great recipes!

June 27, 2012

Robbie Sigona’s Produce Tips: Corn

Robbie Sigona’s Produce Tips: Corn

  • Getting corn from local farmers is great because it’s fresh. The sugars in corn start to convert to starch as soon as it’s picked, so corn is sweeter and more tender the fresher it is.
  • Produce pros recommend leaving husks on the ears until you’re ready to cook, but we do offer the convenience of husking at our stores.
  • Choose corn with husks that are tightly wrapped, grass green and slightly damp. The corn silk showing at the top can be dry but not rotting. The ends should appear fresh-cut.
  • Keep corn in the fridge until you use it.
  • Although it will hold up in the fridge for 5-6 days, it’s always best to eat corn as soon as possible after purchase.
  • Corn is best from May through September.
  • White corn is typically sweeter than yellow corn.

- Robbie Sigona is our produce buyer. 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.

Get Grillin’ with Local, Fresh-Picked Corn

Get Grillin’ with Local, Fresh-Picked Corn

Shuck it, grill it, put it in a salsa — one of the summer favorites is arriving daily at our stores and it doesn’t get any sweeter than fresh-picked. Plus, get a free tote of corn just in time for the 4th of July!

By Robbie Sigona

Ah, summer. Barbeques send swirls of mouth-watering scents through the air, kids run through sprinklers, you favorite fruits are now coming from local growers and iced tea is brewed in the summer sun. Speaking of barbeques, did you know you can cook almost anything on the grill? This includes corn on the cob. There is no reason to heat up the kitchen more than it already is by boiling a large pot of water. Just throw those cobs on the barbie!

Corn is fantastic when grilled, whether it’s left on the cob or sliced off to be used in salsas, salads or other dishes. We have some delicious corn recipes on the blog, including Green Beans with Roasted Corn and Green Onions inspired by Food Network’s Guy Fieri.

Let’s Get Corny

Did you know that a stalk of corn only produces one good ear? It’s true! Our local farmer John Spina only harvests the biggest and best ear from the stalk. Or how about this: did you know you really only need to let corn swim in boiling water for about 2 minutes if that’s the cooking method you choose? Well, corn doesn’t really need to be cooked at all before you eat it – in fact, if you’re in the employee room during corn season, you might just see a Sigona peel back the husks and start eating an ear of corn as is…no cooking required.

There’s nothing like fresh-picked corn on the cob, either dressed up with a smear of butter and a dusting of salt & pepper, or grilled and incorporated into a summer salad. Judging by the popularity of our corn display the majority of you agree. We get daily deliveries of white corn from our friend John Spina of Spina Farms in Morgan Hill. The corn is picked in the morning and delivered to our stores in the afternoon so we have fresh corn every day.

Such a quick turnaround is significant because fresh corn is sweeter. This is because once picked, the sugars in corn begin converting to starch. Same with asparagus. Moral of the story: corn is best eaten as fresh-picked as possible.

One of the biggest myths about corn is that it needs to be cooked for a long while before it’s edible. Even the freshest ear, when cooked too long, can taste starchy and stale. Grilling corn allows its natural sugars to caramelize, which adds another layer of flavor and makes for a more chewy texture. Again, just don’t keep it on the heat for too long. Slice the grilled corn off the cob and incorporate it into a citrus-based salsa and you’ll be the talk of the town!

Meet the Farmer

We’ve worked with the Spina family – John, his father and his son (all named John) – for nearly 40 years. They have a small produce stand of their own in Morgan Hill, too, and used to buy some items from us at our old roadside fruit stands along Old Monterey Highway…back when we were called Coyote Berry Acres. A lot has changed for us since then, but our relationships with farmers have stayed the same. We wouldn’t be where we are today if it weren’t for our local farmers.

John Spina

John Spina of Spina Farms

Corn got a late start this summer, just like most California produce, but John says the stalks are doing well now and should be in steady production until November.

“We have 150 acres on which we’re growing a few different varieties of white corn this season,” said John. “We grow different varieties each year to find which respond the best to the conditions and farming techniques. Quality is very important to us and we pick only when the corn is at its peak so Sigona’s and its customers get the best.”

In general, white corn is more tender and sweeter than yellow corn, which has a more chewy texture and hardy corn flavor. My Uncle Carmelo remembers when white corn was a rare find in markets; it wasn’t until the 1970s that the demand for white corn grew and farmers began planting more white than yellow. Until that time, yellow corn was the norm – Golden Bantam was popular in the 1950s and Golden Jubilee was the rage in the late 1960s.

In addition to white corn, Spina Farms grows peppers, tomatoes, beans, squash, Indian corn and 67 (yes 67!) different varieties of pumpkins and gourds, many of which you’ll see decorating our stores come fall.

The Spina family also operate the Spina Farms Pumpkin Patch on their farm in the fall, featuring train rides on the Spina Pumpkin Express, hay ride tours of the pumpkin patch and Indian corn field, pumpkin decorating and more. It’s a great destination for the family in the fall and it’s open beginning the last weekend in September through the month of October.

Remember to take advantage of the coupon we’re offering this week…just in time for your 4th of July celebrations! Bring in your coupon and when you spend $30 or more you can walk away with a free tote bag full of corn. Also make sure to check out our recipes for corn, such as Sautéed Corn with Cherry Tomatoes and Basil and Fresh Corn Salad with Black Beans, Tomato and Cilantro.

Raw California Whole, Jumbo Pistachio Meats on Sale at Sigona’s

John Sigona’s Pick of the Week

California Whole Raw (Jumbo Size)

Pistachio Meats

Regularly $6.99 

On special right now for $3.99 (6 oz. container)

Raw pistachio meatsOur raw pistachios are coming from a family owned and operated farm in Terra Bella, California. These pistachios are of the finest quality in the world. They’re jumbo sized and picked at full maturity to assure excellent flavor.

Raw pistachios are full of extraordinary nutritional benefits. Here are some of the reasons why they are so good for you:

A (1) oz. serving of raw pistachios provides 10% of the daily value for:

  • Dietary fiber
  • Vitamin B6
  • Thiamin
  • Phosphorus
  • Copper

Raw pistachios are rich in:

John outside with produce

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

  • Phytosterols, which directly aid in lowering cholesterol levels
  • Monounsaturated (healthy) fats
  • High quality plant source of protein, providing essential and non-essential amino acids

Try raw pistachios in:

Sigona’s Grocery Specials: June 27- July 3, 2012

Sigona’s Grocery Specials: June 27- July 3, 2012

Click image to enlarge

Click image to enlarge

June 26, 2012

In the Kitchen with Sigona’s Featuring Local Corn

In the Kitchen with Sigona’s Featuring Local Corn

Fresh-picked corn lends itself to a corn-a-copia of delights…sorry, couldn’t resist! Whether on the cob or shaved off and stirred into a dish, don’t miss out on one of summer’s sweetest foods.
-

Grilled Corn Salad with Lime, Red Chili and Cotija

Grilled Corn Salad

Grilled Corn Salad with Lime, Red Chili and Cotija. Recipe and photo courtesy of The Food Network.

I absolutely love grilled corn in a number of dishes. What I love about this one most is that it’s all done on the grill! No mess to clean up in the kitchen. Recipe adapted from Bobby Flay of The Food Network.

Ingredients

  • 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
  • Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
  • Salt and freshly ground black pepper
  • 2 limes, juiced
  • Zest of 1 lime
  • 1 TBL ancho chili powder
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija cheese
  • 1/4 cup Queso Fresco, for garnish

Directions: Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Sprinkle with crumbled Queso Fresco once the dish is plated.

Green Beans with Roasted Corn and Green Onions

green beans corn and tomato

Green Beans with Roasted Corn and Green Onions. Photo and recipe courtesy of The Food Network.

The simplicity of this dish makes for an easy weeknight side or potluck dish for your next summer get-together. Recipe adapted from Guy Fieri of The Food Network.

Ingredients

  • 4 cups fresh green beans, such as Blue Lake beans, ends cut
  • 2 corn on the cob
  • 2 TBL Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
  • 1 red onion, large, cut in 1/8-inch rounds
  • 1/4 cup white wine, such as chardonnay
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 3 TBL butter
  • 1/4 cup diced, seeded Roma tomatoes
  • 3 TBL grated Sigona’s Bio Parmesan cheese

Directions: Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.

Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.

In a large sauté pan over medium heat, add oil, after 45 seconds add onions and sauté for 4 to 5 minutes, add green beans, corn, and garlic. Sauté for 4 minutes, deglaze with wine, season with salt and pepper, and butter.

Garnish with Roma tomatoes and Parmesan.

Fresh Corn Salad with Black Beans, Tomato and Cilantro

corn cilantro salad

Corn Cilantro Salad

Delicious with tortilla chips or as a salsa to top grilled Tilapia, local halibut or white seabass this salad is always a hit. Courtesy of Laura H., a Sigona’s fan. Serves about 4.

Ingredients:

  • Juice from 2 limes, about 4 TBLs
  • 4 TBLs olive oil
  • 2 clove garlic
  • Salt and pepper
  • A 15-ounce can black beans, rinsed and drained
  • Kernels cut from 1-2 ears of white corn (about 1 cup)
  • 1 1/2 cups tomatoes (use an assortment of halved cherry tomatoes or use 3 Roma tomatoes, seeded and chopped)
  • 1 red onion, minced
  • Half a bell pepper, seeded and diced (look for an orange one to add color to the dish)
  • 3 TBLs minced fresh cilantro leaves
  • 1 jalapeno pepper, seeded and diced (add more to taste)
  • 1/2 tsp cumin (or to taste)
  • Optional: top with diced or sliced avocado when ready to serve.

Directions: In a bowl whisk together lime juice, oil, garlic and salt to taste. Stir in remaining ingredients and season with salt and pepper, to taste.
Let salad stand at room temperature for at least 30 minutes, stirring occasionally, to let flavors develop. Laura recommends making it the night before.

Corn Ice Cream

This recipe comes from Frontera Grill in Chicago, one of the nation’s best known Mexican restaurants, owned and operated by Rick Bayless who’s widely respected as one of our countries premier chef’s and an expert of Mexican cuisine. Makes about a quart.

Ingredients:

  • 1 1/2 (1.5) cups corn kernels
  • 1 cup half-and-half
  • 3 egg yolks
  • 1/2 (.5) cup sugar
  • 1 cup heavy cream
  • 1/2 (.5) tsp vanilla
  • 1 pinch of ground cinnamon

Puree the corn with the half-and-half until as smooth as possible. Push the puree through a sieve or strainer to remove big chunks. Put corn puree, sugar and yolk in top of a double boiler and whisk together, cooking and stirring until thickened and starting to steam, about 180ºF. Do not boil. Remove from the heat and cool. Stir in cream, vanilla and cinnamon. Chill until cold and then churn in an ice cream maker according to directions.

Sautéed Corn with Cherry Tomatoes and Basil

A summer staple in my house that is incredibly easy to throw together and a great side dish to grilled meat or fish. Serves 4. Adapted from “Joy of Cooking.”

Ingredients:

  • 2 ears of corn, shucked
  • 1 pint cherry tomatoes, halved (use a variety of tomatoes for added color)
  • A few leaves of basil, sliced thin (use scissors to snip)
  • Salt, pepper
  • 1 TBL butter
  • 1 TBL cream, optional

Cut the corn from the cob. Melt the butter in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomatoes and cook for another minutes until juices start to run. Stir in salt, pepper, basil, and cream. Serve.

Keep it on the cob.

Grilled Corn on the Cob

For an impressive presentation, peel back the husk – don’t remove it – to remove the silk. Pull the peeled husk down to the bottom, creating a handle. Take one of the outer husk leaves off and trim it to a thin strip. Use the strip to tie the peeled back husks together with a bow.

Heat grill to medium heat, oil the grates and place the ears directly on the grates. Turn several times as the corn cooks. Keep it on the grill for about 10 minutes or until the husks are charred and are beginning to peel. Serve corn immediately along with butter, salt and pepper. You can also use spiced or herbed butters. Recipes follow.

Boiled Corn on the Cob

  • Use about 1 quart of water per ear of corn
  • Salt

Directions: Bring salted water to a boil. Add the corn and cook for 2-4 minutes. Remove corn using tongs and shake off the extra water. Serve with butter, salt and pepper.

Not-So-Plain Corn on the Cob

Following are a few fancy butter spreads that add fantastic flavor to corn on the cob. Each ingredient combination is enough for about 4 ears of corn.

Herb’s Favorite

  • 3 TBL butter, softened
  • 1 ½ TBL of fresh herbs, such as a combination of parsley, basil, tarragon, chives, sage and chervil

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Honey Butter

  • 3 TBL butter, softened
  • 1 TBL Honey Hole Honey Co. honey or organic Agave nectar

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Chili Butter – Or – Chili-Lime Butter

  • 2 TBL butter, softened
  • ½ tsp chili powder
  • Pinch of salt
  • For chili-lime butter, add grated peel of ½ of one lime. Add more if desired.

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Lemon & Dill Butter

  • 3 TBL butter, softened
  • 1 tsp fresh dill weed or ½ tsp dried
  • Grated peel of 1/2 lemon
  • Pinch of white pepper

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

« Newer PostsOlder Posts »

The Shocking Blue Green Theme Blog at WordPress.com.

Follow

Get every new post delivered to your Inbox.

Join 42 other followers