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Sigona's Home Deliveries Blog

Sigona's Home Deliveries Blog

Think outside the (side) dish

Today we’re turning to winter’s best vegetables.  We’re starting to see the vegetables that are so satisfying – perfect for hearty soups, stick-to-your-ribs stews, and the rich side dishes that we savor.Here’s a quick rundown of some of our pick-of-the-season, cool-weather vegetables, ready to grace your table.

Tips for Planning Ahead This Thanksgiving

As Thanksgiving gets closer, you might be starting to think of how you can start planning for your family dinner. Here, we've complied a quick list of ways you can simplify, plan ahead, and prepare in advance this year: 

Apples to Apples: A Primer on Common Apple Varieties

The days are getting shorter. We find ourselves thinking about cozy things: hearty soup on a low simmer, pumpkins and fall flowers by the front door, and of course, that first bite into a crisp, juicy apple. It’s fall, the new crop is in, and we’re excited to bring it to you!

The Best Five Recipes Using Homemade Pumpkin Pureé

Pumpkin season is upon us! Now that it’s officially Fall it’s time to start making all your favorite pumpkin recipes! Instead of buying store-bought pumpkin purée, we suggest making your own homemade pumpkin pureé! We love making pumpkin purée because it’s super easy to make and adds a deeper, more interesting flavor to recipes than using canned pumpkin. 

Summer Corn Salad

We’re getting into the last few weeks of the local summer produce season, which includes fan favorites like Brentwood corn and Hollister tomatoes. This summer dish combines some of the best flavors of summer into a light, colorful, and tasty side dish. It’s great to take along to picnics and barbecues because it’s perfect to serve cool or at room temp, and easy to scale up for larger parties.

Our Favorite Ways to Enjoy Black Mission Figs

Fig season is finally here and we're so excited to be offering delicious organic Black Mission figs that are grown locally in California. Figs are technically inverted flowers, so you'll never find a blossom on a fig tree. The flowers bloom inside their pods, which later mature into the fruit we eat. The flowers each produce a single seeded fruit, which is what gives figs their subtle crunch. The Black Mission variety has dark purple skin and pink, jammy flesh. They're honey sweet and make great additions to salads, baked goods, breakfast bowls, or even eaten on their own.

Blackberry Goat Cheese Salad

Summer is berry season, and all four main varieties are sweet and delicious. Blackberries are the fourth most popular berry in the United States and can often be overlooked. But trust us, the sweet-tart taste of blackberries make a fabulous addition to many dishes, but our favorite right now is this blackberry goat cheese salad.

Vodka Watermelon Cocktail

Hello, summer! We're all about watermelon lately and we aren't stopping yet! This vodka watermelon cocktail is the perfect drink for a warm, summer evening. This recipe is per cocktail, but it's super easy to adjust to make in a larger batches. 

Watermelon Cucumber Salad

We’re loving watermelon this summer! It’s juicy, sweet and perfect for a hot day. While it’s great eaten on its own, especially as a side at a barbecue, it also makes a great ingredient in salads! This recipe combines the great flavors of summer watermelon, cucumbers, plus some added pepper flavor from the arugula.

Our Favorite Fruits & Veggies This June

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! 

Announcing Box Customizations

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). 

Roasted Asparagus with Barley and Herb Salad

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.