What's Tasty at Sigona's Farmers Market

January 11, 2012

In the Kitchen with Sigona’s featuring Satsuma Mandarins

In the Kitchen with Sigona’s featuring Satsuma Mandarins

Endive and Satsuma Mandarin Salad

Recipe and photo courtesy of Winnie Abramson of Healthy Green Kitchen.

Recipe courtesy of Winnie Abramson of Healthy Green Kitchen. Winnie says, “Here, the bitter raw endive meets up with sweet Satsuma mandarin oranges. A little creamy goat cheese and minced parsley join the party, then everything is drizzled with olive oil. Very simple and very delicious. Serves 2.


  • 2 heads of California endive (aka Belgian endive), bottoms trimmed off and leaves separated (We carry locally grown Belgian endive from Rio Vista, CA)
  • 2 Satsuma mandarins, peeled and then sliced cross-wise
  • 1-2 oz. crumbled goat cheese
  • 2-4 TBL minced parsley
  • (Sigona’s Fresh Press) Extra Virgin Olive Oil

Directions: Arrange endive leaves on two plates, then top with sliced citrus, crumbled goat cheese, and parsley. Drizzle olive oil over the salad before serving.

Gluten-free Satsuma Mandarin Multigrain Cookies

They’re vegan, too! Recipe courtesy of Richa Hingle-Garg of Hobby and More. Richa says, “Each bite of these wafery cookies is a burst of citrus! And you wouldn’t be able to guess that these are gluten-free and vegan!” Makes 12-14.

Recipe and photo courtesy of Richa Hingle-Garg of Hobby and More.


  • 1 TBL flax meal
  • 2 TBL hot water
  • 1/2 Satsuma juice (about 3-4 TBL)
  • 1/2 Satsuma peel, chopped finely( pith scraped as much as possible)
  • 1.5 TBL coconut oil
  • 1 TBL organic canola oil
  • 1 TBL agave syrup
  • 4 TBL raw sugar ( I use granulated sugar in the raw)
  • 1/8 tsp salt
  • 3/4 tsp baking powder
  • 1/4 cup Bob’s Red Mill All-Purpose, Gluten-Free flour (substitute with Oats flour or Sorghum flour if you don’t like the garbanzo bean flour after taste)
  • 1/4 cup cashews ground
  • 1/3 cup oats ground
  • 3 TBL rice flour
  • 1/4 tsp ginger powder
  • 1/8 tsp cloves powder

Directions: In a bowl, add flax meal and hot water and mix well. Let sit for a minute.

Add in melted coconut oil, canola oil, sugar, salt, ginger powder, cloves powder, Satsuma juice and mix well (briskly) until sugar is well combined. (You can use any available orange peel and juice as a substitute.)

Grind the oats with the baking powder, or mix baking powder in the flours well.

Add the flours, baking powder and ground cashew to the wet mix, and mix only till combined. The mixture should together as a not too sticky dough. Use more rice or oats flour if it is too sticky.

Oil hands and make flat 1.5 inch balls. Place on parchment an inch apart, and flatten.

Bake in preheated 360 degrees F for 12-14 minutes or until the edges just about start to golden brown and the tops are not too soft.

Cool on rack for 10 minutes before serving with some hot coffee or tea.

Satsuma Mandarin Ice Cream

Recipe courtesy of Kirsten Moore of Piper Ewan. Kirsten says, “This recipe has a quite subtle lovely flavor of fresh Satsuma mandarin with a little warmth from the Grand Marnier for a light holiday dessert treat.” Yields about 2.5 pints.


  • 1 pint (16 oz) heavy cream
  • 1 pint (16 oz) whole milk
  • 1 cup sugar
  • 4 egg yolks
  • 3 Satsuma mandarins (juiced)
  • 2 TBL Grand Marnier

Directions: In a saucepan gently heat the milk and cream. Whisk in sugar, Satsuma mandarin juice and egg yolks. Whisk constantly until the mixture just starts to simmer (do not let the mixture boil).

Chill for at least 4 hours. Freeze in ice cream maker according to instructions. When the mixture is almost frozen add in the Grand Marnier until blended.


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