What's Tasty at Sigona's Farmers Market

July 24, 2012

Free Wild Persimmon Honey

Click coupon for an easy-print version

Sprouted Gourmet Almonds on Sale at Sigona’s

John Sigona’s Pick of the Week

Sprouted Gourmet Almonds: A Live and Very Healthy Food

On special right now through August 7th

Six months ago I introduced sprouted raw gourmet almonds, a hard-to-find raw food item with many health benefits. I’m re-introducing this wonderful item at a very special price.

California Raw Sprouted Gourmet Almonds: 5 oz. container for only $2.99 (regular $4.99)

A live, healthy and unique product from Central California, our sprouted gourmet almonds are absolutely incredible and hard to find anywhere but at Sigona’s Farmers Market.

I’m pleased as punch to offer them to you because they are truly so good for you. You’ll find them in our dried fruits and nuts section in 5oz. containers.

Believe it or not, these are actually healthier, better tasting and easier to chew and digest than our regular raw almonds. The sprouted unique formula is the key for this special almond, which originated from the farming family who grows these almonds, in Central California.

This healthy, original live sprouted food has exceptional nutritional value locked inside each kernel because sprouting enlivens the enzymes that are dormant within. Contact with water “awakens” the nut so sprouted almonds contain concentrated vital energy and nutrition. Sprouting neutralizes enzyme inhibitors present in the nut, allowing quicker and more complete digestion and assimilation of nutrients.

**Nutritional information:

  • Sprouted almonds contain resveratrol—an anti-aging factor—1.4 mg per 24 nuts—that’s the equivalent of 3 glasses of red wine
  • Sprouted almonds contain beta sitosterol, campesterol and stanols—cholesterol-lowering factors
  • Sprouted almonds contain stigma sterol—anti-muscle stiffness factor

Compared to “regular” raw almonds, sprouted are superior.

John outside with produce

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

Per 10 oz. serving**

  • Calories from fat———-Raw…113———–Sprouted….99————(-13%)
  • Total fat——————–Raw…12.8 g——–Sprouted…11.25 g—–(-12%)
  • Saturated fat—————Raw…0. 88g——-Sprouted….0.74 g——(-16%)
  • Riboflavin B2————–Raw…31g————Sprouted…0.35 g——(+ 13%)
  • Niacin B3——————-Raw….0.95%——–Sprouted…0.99g——-(+ 4%)
  • Soluble Fiber—————Raw…..7.4%———-Sprouted…10.3%——(+39%)
  • Campesterol—————-Raw….1.2 mg———Sprouted…1.4 mg—-(+17%)
  • Beta Sitosterol————-Raw…..28.6 mg——-Sprouted…36.0 mg—(+26%)
  • Stanols———————-Raw…..9.5 mg———Sprouted…10.5 mg—(+11%)
  • Stigmasterol—————-Raw…..1.3 mg———Sprouted…1.7 mg—–(+31%)

Our sprouted live raw almonds are delicious to eat out of hand or in fruit and vegetable salads. They’re also great in granola and trail mixes.

**All nutritional information gathered directly from the source

July 11, 2012

Best Dried Apricots in the World on Sale at Sigona’s

John Sigona’s Pick of the Week

Locally Grown Dried Apricots

On special right now through July 24th:

6.5 oz. Large Size Blenheim Apricots: $2.99 (Reg. $3.99)
10 oz. Large Size Blenheim Apricots: $4.99 (Reg. $5.99)
19 oz. Large Size Blenheim Apricots: $7.99 (Reg. $9.79)
Bulk Extra Large Size Blenheim Apricots: $9.99 lb. (Reg. $13.99 lb.)

These are the very best dried apricots in the entire world!

No kidding!

We really do have the very best locally grown dried apricots you’ll find anywhere. They’re fantastic because they are:

  • An heirloom Blenheim variety
    • The Blenheim heirlooms have the best flavor of any other variety: a perfect sweet/tart balance featuring smooth, delicate excellence.
    • Blenheims are grown specifically for drying
  • From the local Santa Clara and San Benito Counties
    • Ideal weather—warm late spring/summer days, cool evenings
    • Cool days and evenings in the off season—good for hibernating
    • Soil is excellent for nourishment and healthiest growth possible
    • These two counties are unsurpassed for ideal conditions for growing Blenheim apricots. They’re better than anywhere else in our state, country or in the world!
John outside with produce

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

Besides the great taste, just 2 oz. of our Blenheim dried apricots provide nutritional and health benefits; a few examples based on a 2,000 per day calorie intake includes:

  • 58% Vitamin A
  • 20% Iron
  • 16% Fiber
  • 4% Iron
  • 4% Calcium
  • Help with constipation
  • Help ease digestion

Our Blenheim apricots are a tasty treat eaten out of hand, but they can be used in cooking in many interesting ways. (Check out our recipes for additional tasty ideas.)

  • With wild rice and chicken
  • In an elegant sweet potato dish
  • In couscous (with chopped onions and spices)
  • In a Chinese salad
  • Chicken or turkey salad
  • Apricot pie or tart
  • And much more!

Robbie Sigona’s Produce Tips: Stone Fruit

Robbie Sigona’s Produce Tips: Stone Fruit

  • Stone fruit should have a slight give if you want to eat them right away.
  • Store them in the fridge if it’s breaking or ripe and they should last four or five days. If it’s firm then leave them on the counter for a day or two until ripe and ready to eat.
  • For Diamond Ray yellow nectarines, there are a lot of “sugar dots” as Paul Buxman likes to calls them. They have a bit of a crude look but are fantastic. The more of these sugar dots the better.
  • You want to pick a nectarine (or a peach for that matter) with a nice yellow background. I always like to turn my fruit over and look at the stem end to get a true indication of the color. It’s not the red blush color that you are looking for.
  • And of course, you’ll want your stone fruit free of bruises.

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.

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.

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:

June 13, 2012

Robbie Sigona’s Produce Tips: cherries, peaches & nectarines

Robbie Sigona’s Produce Tips: What’s New

This week:

  • We have in our famous, local Bing cherries from Andy Mariani’s orchard in Santa Clara Valley…just south of us in Morgan Hill. They’re huge, deep burgundy and extremely sweet. They arrive at Sigona’s within hours of being picked – Uncle Paul picks them up at 10 a.m. and brings them to Sigona’s!
  • On another note, Paul Buxman, our local, certified California Clean grower, will soon be in with white and yellow peaches and white and yellow nectarines. It’s all going to be real good, but I expect the Diamond Bright yellow nectarine to be excellent! It’s one of the best varieties of the year.

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.

Medjool Dates on Sale at Sigona’s

John Sigona’s Pick of the Week

 

Best Price Ever!

California grown, jumbo

Medjool Dates

A 15 lb. box for just $3.27 per pound – that’s only $49.00 – an unheard of, excellent sale price for these dates.

Sale ends June 25th so load up now!

Medjools store excellently in the refrigerator (up to 3 months) or in the freezer for up to 8 months.

Try eating them directly out of the freezer – excellent!

Some Nutritional Facts

  • High fiber: six grams per three oz. serving
  • Good source of potassium, iron and copper
  • Excellent source of magnesium (10% per three oz. serving)
  • Medjool dates consist of 2% protein

Storage:

  • Room temperature—good for at least (2) weeks
  • Refrigeration—good for 2-3 months
  • Freeze—good for 6-8 months
John outside with produce

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

Eat ‘em up! Medjools are an excellent, healthy alternative to sugar or honey when diced and mixed with:

  • Oatmeal
  • Cereals
  • Muffins
  • Cookies
  • Trail mixes
  • Fresh fruit Smoothies
  • Yogurt
  • Cottage cheese

Stuff Medjools with cheese and enjoy! It’s easy: simply slice lengthwise, remove the pit and add in a slice of:

  • Soft goat cheese (my # 1 favorite!!)
  • Cream Cheese
  • Monterey Jack
  • Sharp cheddar
  • Blue cheese
  • Or dice any of the following and mix with cheese before stuffing:
    • Spicy jalapeno peppers or any hot pepper of you choice
    • Granny Smith apples
    • Any favorite raw nut—like almonds, walnuts or pecans

June 12, 2012

Fresh Cherry Cobbler with Pasta Frolla and Mascarpone Ice Cream

Fresh Cherry Cobbler with Mascarpone Ice Cream

Fresh Cherry Cobbler with Mascarpone Ice Cream. Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos.

A dish perfect to celebrate the local cherry season! Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa says, “I love traditional cherry cobbler but wanted to give it an Italian twist! Here is my version with a Pasta Frolla crust (Italian-style Shortbread), a brandy and cinnamon laced cherry filling and a homemade mascarpone ice cream.”

Mascarpone Ice Cream (makes about 1 quart):

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup mascarpone
  • 3/4 cup granulated sugar
  • 3 egg yolks (we recommend local Wattle & Comb pastured eggs, sold only at Sigona’s!)
  • 1/2 tsp pure vanilla extract

Pasta Frolla:

  • 1 whole egg (we recommend local Wattle & Comb pastured eggs — if using the PeeWee eggs, increase to one more)
  • 1 egg yolk (we recommend local Wattle & Comb pastured eggs)
  • 1 3/4 cups all-purpose flour
  • 8 TBL (1 stick) unsalted butter, chilled and diced
  • 1/3 cup sugar
  • Pinch of sea salt
  • Zest of 1 lemon, finely grated

Fresh Cherry Filling:

  • 1 lb. fresh cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 2 TBL unsalted butter, melted
  • Pinch of sea salt
  • 2 TBL cornstarch
  • 1/2 tsp ground cinnamon
  • splash of brandy

For the mascarpone ice cream: In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.

While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.

Chill the custard 4 hours or overnight. Blend in the mascarpone and vanilla until smooth in texture. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours to firm up.

For the pasta frolla*: In a food processor or standing mixer, pulse ingredients until a ball forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.

Open up parchment paper to reveal dough, dust with flour and flip over. Lightly dust top of dough with flour, and roll dough about ¼-inch thick (this might make more than you need for the cobbler so it’s a great time to make cookies with the scraps!)

To complete: Preheat the oven to 350°.

Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. Bake for 25 to 30 minutes or until the top is golden brown and cherries are bubbly.

Serve with mascarpone ice cream and garnish with powdered sugar, cinnamon, fresh cherry (or lemon twist).

*Pasta frolla by hand: Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.

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