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July 11, 2012
Sigona’s Dried Fruit and Nut Specials: July 11-17, 2012
July 4, 2012
Sigona’s Dried Fruit and Nut Specials: July 4-10, 2012
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July 3, 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)
- 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
- 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
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.
With 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
- 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
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.
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.
John Sigona’s Pick of the Week
California Whole Raw (Jumbo Size)
On special right now for $3.99 (6 oz. container)
Our 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
Raw pistachios are rich in:
- 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:
- Fresh fruit or vegetable smoothies
- Trail mixes
- Salads (click here for a great vegetable potato salad)
- Cookies and muffins
- Focaccia bread