During the month of June, California produce gets more delicious every single day. Here are some of our favorite fruits and veggies that you can look forward to seeing this month!
Allergic to bananas? Don't like beets? Now you can customize Sigona's Home Deliveries produce boxes! With this update, you are now able to remove and replace up to two items in your boxes for a nominal fee ($1 per change).
Looking for an easy weeknight meal? Look no further than this insanely delicious roasted asparagus with barley and herb salad! This dish can be made as a main vegan/vegetarian dish or as a side and perfectly highlights the delicious flavor of the fresh, local California-grown asparagus that we’re getting right now. This recipe comes from the Martha Rose Shulman at NYT Cooking.
We love artichoke season and grilling might be our new favorite way to cook and devour them! This recipe is simple and requires only a few ingredients. The key to this recipe is using fresh lemon and locally grown artichokes from the "Artichoke Capital of the World!", Castroville, California. The mild, coastal temperature and Mediterranean climate in Castroville are similar to this Italian vegetable's native home across the Atlantic, which is why it is the home to most of the California artichoke farms. At Sigona's, we source our artichokes from Pezzini Farms and Ocean Mist Farms, both of which have been in business for decades and take great care to grow best-in-class artichokes.
This recipe will make anyone love a raw kale salad. This salad comes together quickly and uses simple, fresh ingredients that complement each other seamlessly. The recipe comes from our favorite author Joshua McFadden when he was on the hunt for a delicious seasonal winter salad.
At Sigona’s Home Deliveries, we strive to bring you the best local produce and goods that our area has to offer. We’re excited to introduce our newest vendor, Connoisseur Coffee, which has been serving the Bay Area delicious, hand-roasted coffee since 1985.
Rutabaga is a winter root vegetable that’s mild in flavor when eaten raw and develops a slightly sweet richness when cooked. It looks a bit like an ugly turnip and is often overlooked, but this veggie is worth getting to know better!
This recipe is a simplified version of an Italian dish called fagioli all’uccelletto, which is a Tuscan take on baked beans. It’s warm, comforting, and comes together in 30 minutes - perfect for busy weeknights in winter. The sage leaves and fennel give it an earthy flavor, but if you’re in a pinch and can’t find fennel, celery will do.
If you’re ever stuck on what to make for dinner, consider making this flavorful mushroom risotto. Risotto intimidates many but can be achieved easily with a little patience and many “figure 8’s” with the spoon. Stirring the mixture while the rice slowly absorbs the broth is vital to release the starches that will make the dish creamy. Top it off with a handful of parsley, and you have a crowd-pleasing dinner every time! If you’re not a vegetarian, consider adding grilled chicken on top.
Pot roasts are great Sunday night dinners. You may have some extra time to spend cooking, the dish is warm and filling, plus, you should end up with leftovers to last an extra day or two - perfect for lunches or to revisit the following evening.
This Italian Veggie Orzo soup is the perfect comfort meal on a cold winter evening. It’s delicious, hearty, and comes together in 25 minutes with little cleanup. You can put your own twist on it by adding in cannellini beans or chickpeas. Make this the next time you’re in a hurry to put dinner on the table or when you need to use up some veggies in the fridge. We hope you enjoy this Italian-inspired soup as much as we do!
Citrus season typically lasts from November through June, but many varieties are at their peak in the winter. Citrus fruit is a fantastic source of vitamin C, which is believed to boost your immune season and keep you healthy through these chilly months. Here are a few of the many citrus varieties you will see throughout the season!