Use local raw honey and sweet local carrots for this scrumptious side dish! Bonus: For added color, use rainbow carrots when available! Print Honey Glazed Carrots Recipe type: Side dish Ingredients 2 bunches carrots (about 1 ½ pounds) ⅓ cup…
Jicama is a crunchy, juicy root with a neutral and refreshing flavor when eaten raw. Here, boil and roast jicama slices to make a healthier version of French fries!
If you spot a hummingbird in Pennsylvania, it’s likely to be a ruby-throated hummingbird. Incredibly small and quick, it’s the only breeding hummingbird species east of the Great Plains, according to the Pennsylvania Game Commission. Despite the name, you’ll only…
Pennsylvania is home to thousands of beautiful plants that naturally thrive in our climate and are part of our diverse ecosystems. But these systems are taking on more pressure than ever and we can’t afford to take them for granted.…
This is a classic for a reason…stuffed peppers are delicious!
Adapted from Jamie Oliver’s white risotto recipe, this winter squash risotto has a pretty orange color and a lovely, herb-y flavor.
This silky smooth soup has a delicious & fragrant pumpkin sage flavor, with just a hint of sweetness. Can be made with either heirloom pumpkins or winter squash.
We find that customers visit Wolff’s Farm Market for a variety of reasons — some want to shop local and support area farmers, while others are looking to expand their palates beyond the fruits and vegetables available in the grocery…
This traditional Irish dish features potatoes, scallions or leeks, and greens—usually kale or cabbage. Plus LOTS of butter. Try colcannon as a side with this year’s St. Patty’s Day dinner!
Adapted from a Bon Appetit recipe, this sheet cake is dotted with pretty strawberries and has a bright, lemony flavor. And yes, that is olive oil you’re using! Top with the optional strawberry whipped cream for an extra treat.
Adapted from one of Andi Wolff’s recipes. This is a rich sauce, and a pleasant alternative to the bottled sauces.
Wolff’s chef Chuck Smith LOVES making breakfast and brunch. Here’s his go-to French Toast recipe, using Media Bakers Guild brioche (cinnamon OR cinnamon raisin are both great here!) Great for Sunday breakfast, but Chuck says he completely understands if you’d…
From the kitchen of Andi Wolff. These simple canapés are a unique and very easy way to showcase fresh winter citrus!
This flavorful, stuffing-like dish comes from Andi Wolff. Use any of our delicious local eggplants! The creole seasoning makes way more than you need for this recipe, but it will come in handy as a kitchen staple in future dishes!…
These vegetarian crabcakes have the yummy flavor and texture of crabcakes… with none of the crab! Serve on a bun with tartar sauce and your favorite toppings—we recommend lettuce, tomato, and pickles! Makes about 8 patties.
Wild-growing and locally foraged, fiddleheads are the tightly coiled tops of young ferns as they emerge from the ground in the spring. Their season is VERY short, so get them while you can! Best enjoyed as a small side dish,…
Ooey-gooey, yummy-in-the-tummy! This is a recipe from Andi Wolff, Ashley’s mom. Serve it with your favorite veggie on the side and you’ve got an easy, delicious meal!
An “intoxicating” way to enjoy our local apples! Try Wolff’s employee Kathy Fantau’s Apple Bourbon Cake recipe… she brought some in for us to try last week, and we LOVED it!
This dip uses fresh spinach, tofu, and Greek yogurt– in place of mayonnaise, sour cream, and/or cream cheese– for a healthy, high-protein twist on a classic! (Don’t worry, it’s still amazingly creamy and delicious)
Like the familiar Caprese Salad, but with peaches instead of tomatoes! An excellent side dish for the middle of summer when peaches are in season, this salad is a delicious combination of sweet and tangy flavors with a pop of…
A simple pickling turns summer’s sweet cherry tomatoes into a POP of dill-infused flavor! They make a great addition to salads… or if you want to be adventurous, try switching them out for olives in martinis! This recipe makes 2…
These sweet and salty tasty treats are a really special way to prepare our local Canter Hill bacon! Perfect bite-sized appetizers for your next get-together!
This spicy, creamy sauce is made with freshly grated horseradish root. Be prepared: grating the horseradish is the hardest part! After that, it’s easy-peasy and super delicious. Perfect for burgers, roast beef sandwiches, egg sandwiches, grilled cheese…. Or spread it…
This versatile and flavorful salad is unique and refreshing. You can easily substitute ingredients based on your taste and the seasonal availability of fresh produce.
This crust boasts the nutty goodness and nutritional punch of quinoa—with no processed flour and no gluten! Use the filling below or easily substitute a personal favorite. Give yourself at least a couple of hours, because in a few spots…
This dish is amazingly creamy and full of flavor! Make sure you remember to save the pasta cooking water. The “sauce” is really more of a paste, and adding the cooking water at the end is what makes it come…
This is a tangy, flavorful slaw that is unique and refreshing. When I made this I did NOT measure anything! Slaw is very forgiving, and ingredients can be substituted easily. (The amounts in the dressing are my best guesses. But,…
This is an old Polish recipe for stuffed cabbage, courtesy of Ashley’s mom, Andi Wolff. They called them halupkis. Whatever you call them they are scrumptious and quite filling.
This popular, easy-to-make recipe is a great nibble for parties! It uses our recipe for Mrs. Wolff’s Cranberry Sauce, but whole berry cranberry sauce in a can will do in a pinch. Mrs. Wolff’s cranberry sauce recipe makes 3 cups,…
Use fresh-picked, locally grown spinach for this classic Greek dish!
This creamy, silky sauce from the kitchen of Wolff’s chef Chuck Smith makes a great pasta topping—or try it on homemade pizza!
This comes from the recipe book of our chef Chuck Smith. Just in case you were looking for yet another way to use all that summer zucchini! Try them dipped in ketchup or ranch dressing.
Wolff’s Own Peach Salsa goes with so much more than just tortilla chips! Here, use it as both marinade and taco topping for these shrimp tacos! Makes about 8 tacos… depending on how many shrimps you put in each. …
Peaches are off to a big start, and we can tell it’s going to be awesome peach season this year! Peaches thrive when there’s a wet spring and a hot, dry summer… which is exactly what this year has brought us…
This sweet-tangy coleslaw uses greek yogurt and honey! The cilantro and lime add a nice kick. Use a mandolin or food processor for easy shredding of the vegetables. Makes about 4 cups.
Bursting with the fresh flavors of spring! This dish comes from the recipe book of our chef Chuck Smith. It’s got new potatoes, asparagus, snap peas, and mint for a deliciously light meal!
This strawberry syrup is an amazing use for locally grown strawberries in the spring! Super easy to make, and delicious with pancakes, waffles, or flavored cocktails! This recipe makes about 1 ½ cups. SaveSave
A versatile veggie burger! Substitute spinach for the chard, or play around with the addition of other vegetables—mushrooms, carrots, zucchini, whatever! You can adjust the amount of oats to soak up additional moisture if you need to, depending on which…
Need a healthy snack that doesn’t skimp on flavor? These seasoned kale chips are just the ticket! SaveSave
This recipe gives you a very basic burrito to build on. Feel free to add fresh corn, sautéed mushrooms, cooked greens, onions, or whatever you like in your burritos! Your favorite salsa and hot sauce are also perfect additions, of…
Wolff’s chef Chuck Smith dreamed up this salad while he was on his honeymoon in California, and the lemons and oranges came right off a backyard tree! He says it’s still his go-to recipe when citrus is at its peak.…
As a kid growing up on a 50-acre fruit orchard, I had no idea that that was something unique or special. I spent my childhood running up and down rows and rows of fruit trees…McIntosh Apples, Bartlett Pears, Red Haven…
A comforting, warming, winter soup!
Our trees are grown by two local PA tree farms that specialize in premium quality trees! We are able to select only the best trees from each farm, insuring that you always have the BEST selection of FRESH, HEALTHY trees…
Jamie Wolff, our Produce Manager, introduced us to this recipe. Football season just happens to coincide with local Cauliflower season, so that makes this a perfect Game Day snack! It’s a fun way to take advantage of the colored cauliflower…
Two great tastes of fall in a refreshing, healthy salad! Plus, enjoy more of kale’s nutritional benefits by not cooking it! SaveSave SaveSave
Make this with your favorite local apple! SaveSave
Here’s a quick way to use all of those jalapenos maturing all at once in your garden! If you’re not a big fan of spicy, mini sweet ones like Yummy Peppers or Jingle Bells work here, too.
“I started making these with our own homegrown tomatoes I chose a remoulade sauce that was simple enough not to be a deterrent to making the dish. Everyone loves this dish.” – Andi Wolff
This peach-filled bread pudding is a perfect “comfort food” for the summer months! Top with vanilla ice cream, and add blackberries for a pop of tartness!
Explore the savory side of watermelon in this new recipe (adapted from “Fresh Tastes” for PBS Food.) It makes a delicious side for your next picnic or barbeque! SaveSave SaveSave
A light, refreshing salad that is perfect for summer, when cucumbers are in season and at their flavor peak!
Spring Garlic, also called “green garlic,” is a culinary treat that does not receive as much fanfare as it deserves. This mild stage of garlic may be hard to find unless you grow your own or have access to a farmers market that…
This recipe is a fun, savory, spicy way to use fresh local rhubarb! Pair it with local asparagus on the side for a delicious springtime meal!
Do you need some new ideas for salad dressings? Try one of these! From the kitchen of Andi Wolff, any of these dressings make a great companion to our fresh, locally grown greens!
These sandwiches are great! They are standard deli fare. I thought, why not make them at home. Try to get a thick Russian dressing, the thicker the better. And a good brand of both sauerkraut and rye bread are necessary…
Make these with a yeast-based batter, which rises overnight. It’s a little bit of extra work, but the result is an unbelievably light waffle, crisp on the outside and melt-in-your-mouth on the inside! You’ll never go back to the regular kind again.…
This asparagus salad recipe is courtesy of Ashley Wolff’s mom, Andi. It’s really yummy and can be made ahead of time because it’s served cold.
Yummy vegetarian tacos, with LOTS of room to make them your own. Don’t like mushrooms? Substitute zucchini, or carrots, or potatoes! Have kale, but not swiss chard? Just don’t use the stems! And feel free to play around with the…
Some squashes are sweeter than others, depending on variety, weather conditions, harvest time, temperature, the phases of the moon—you name it. Have you ever roasted a bright, beautiful winter squash only to find that it tastes like… well, nothing? Well,…
“Besides being delicious, this salad also looks beautiful with its red, white and green. It’s a great Christmas salad.” -Andi Wolff
Escarole is a cold-hardy leafy green with a slight cabbage flavor. This side dish is reminiscent of an elegant sauerkraut.
A fantastic idea for your holiday hors d’oeuvres! From the kitchen on Andi Wolff! This is a truly different and tasty guacamole.
Keep this sauteed greens dish clean & vegan or make it a hearty meal by adding sausage and garnish with parmesan cheese.
This is a great recipe if you think you can’t make a tart from scratch! It is actually quite easy, and this is a free-form tart (or “galette”) so it is supposed to look rather rustic. Serve with soup or…
Get ready to make some new friends—this recipe makes three delicious loaves! A yummy fall or winter treat! SaveSave
A recipe for Brussels sprouts sauteed in olive oil and topped with parmesan cheese for a delicious side dish. SaveSave
It is easy to make a traditional Italian Meat Sauce from scratch, and that way you can fill it with vegetables and know exactly what’s in it. We recommend making it with Lone Star Farm’s dry aged beef.
Let Wolff’s do half the work for you! This yummy and moist baked chicken dish has all the great flavor of our Fire-roasted Tomato Bisque.
This recipe is very forgiving, and always yummy! Have fun! Here are some variations: You can add to the food processor: ½ cup of raw veggies (like carrots, zucchini, greens, celery, etc.) 1 cup of shredded cheese ½ cup fresh…
This gratin can be assembled up to 2 days in advance of baking. Using a mandolin gives you thin, even slices.
8 Apples (medium/large) ½ cup (or more) Fresh Apple Cider Sugar (to taste) ½ Tsp. Cinnamon (if desired) Choosing your apples: You can use any kind of apples that you like to make applesauce. Apples that are sweet/tart (like Stayman…
Want to use Wolff’s local broccoli in a vegetarian dish? Try this great curry over rice!
October 2016 Kids’ Newsletter: Squash, Candy Apples, Coloring & More! Get the Printer-Friendly Version Here, or pick up a copy in our store! September 2016 Kids’ Newsletter: Kale, Word Search, Coloring and More! Get the Printer-Friendly Version Here, or pick up a copy in…
Put our gorgeous fall broccoli to good use with this recipe adapted from cookbook author Mark Bittman’s chicken stir fry recipe—not too complicated, very healthy and super delicious!
It’s super easy to pickle jalapenos and red onions, and you’ll be adding pizzazz to your tacos, burritos, omelets, pizzas—whatevers!—for months! Try these recipes soon, while they’re still locally grown!
“Oh my goodness, this is so delicious! It is a tart-tangy dip that can be served with chips or veggies or used as a spread on pita sandwiches” – Andi Wolff Save
These vegetarian “meatballs” are packed with greens—any greens you like! Use one kind only or mix and match. They work with traditional spaghetti and sauce, or try them simmered in a curry sauce over rice. Or just pop them in…
This was adapted from a Mark Bittman recipe to make use of our fresh spring snap peas and Wolff’s Own sliced ham!
Lisa McWaters, our Grocery Manager, brought this bean salsa family recipe in for us to try, and we all went crazy for it! Try it at your next cookout for a refreshingly sweet-tangy side!
Use LeBus Challah bread for the ULTIMATE bread pudding! Bits of rhubarb throughout offer delicious little gems of tartness. This recipe is great served with whipped cream and sliced strawberries.
This recipe is super easy, refreshing, delicious and it does not involve many ingredients. It accompanies many dishes quite well. It’s not necessary, but it is helpful to use a mandolin to slice the cucumbers uniformly very thin.
Spinach Lasagna Adapted from a Martha Stewart recipe, this vegetarian lasagna uses a creamy béchamel sauce, three cheeses, and a combination of spinach and zucchini to replace the traditional meat. Use our fresh, local spinach and it’s just heavenly!
This is a very basic way of cooking fresh spinach. The garlic adds some interest (not to mention MORE health benefits!) and the salt just helps to bring out the flavors. Serve as a side dish, or over pasta or…
This is a great way to prepare asparagus, and it’s vegan to boot!
Planning a taco night? Add a surprising element of spicy-sweet to ANY taco with this chili-roasted butternut squash! This recipe works best with butternut, because its shape makes it easy to cut into uniform cubes. Other squash varieties will work…
This fruit salsa comes to us courtesy of customer Jennifer Graham Day! It’s so easy and delicious.
Wolff’s chef Chuck Smith treated the staff to this soup for lunch one day before we re-opened. He put it together on a whim for us, and everyone loved it and they were begging him to sell it! Maybe we…
“Vanillekipferl” are traditional Austrian Christmas cookies, usually made with almonds. This version, adapted from a recipe from Saveur Magazine, uses walnuts. They are a little bit time-consuming, but really very simple to make!
“I recommend this salad quite highly. I prefer fresh cherries to the dried, but both are delicious. Be careful not to add too much warmed dressing to the spinach leaves; you want them just wilted, not soaked.” –Andi Wolff …
Warm up with this great version of escarole soup! Excellent with our organic, local, free-range chicken from Canter Hill Farm! SaveSave
What would Thanksgiving be without this? After making our family recipe, you will never want to buy jarred gravy again!
A delicious Wolff Family Recipe that’s perfect for Thanksgiving or Christmas!
A fancy main dish worthy of the first homegrown tomato plucked from your garden!
Fancy it up with your very own homemade Tapenade Verte ou Noire! It’s very easy yet impressive and elegant.
This salad is a taste of summer, pure and simple. You’ll want to make it every year, as soon as peaches are ripe!
Delicious with locally-grown produce, local honey and yogurt from grass-fed Jersey cows.
Makes a wonderful Thanksgiving or Christmas side dish!
If you have a bunch of beets you don’t quite know what to do with, this salad will be just the thing! It balances flavors perfectly: sweet walnuts, earthy beets, tender greens and creamy cheese.
As we transition into warmer weather we can take advantage of ingredients for delicious local produce recipes being in season! Try this recipe and use vidalia onions on special instead of red onions for a bit of a different taste.…
Fresh asparagus and soft red potatoes are roasted to perfection with fresh herbs and garlic.
Looking for a vegetarian option at your next cookout? Try this recipe soon, while local tomatoes and basil are at their peak!
“The thing that surprised me when I first made this dressing was how salty the dressing is. I was wary about pouring it over the vegetables. But, it works well due to the blandness of the vegetables. Letting it sit…
Let’s go back a generation or two (or three), and all sit around a bucket and shell some lima beans. Make this recipe with 100% local veggies!
Make these on the grill! They are perfect as a picnic side dish. Make them in foil packs or on skewers!
This recipe is a Wolff’s favorite! Tip: Freeze leftover soup for an easy weeknight meal later on.
Make the most of locally grown cold-hardy produce with this delicious twist on a roasted vegetable recipe!
Fall brings us a bunch of different choices! Butternut, Acorn, Delicata, Red Kuri, and Carnival are ALL delicious, and this recipe puts them to good use.
This amazing spicy pumpkin bread uses oats, unsweetened applesauce, maple syrup and neck pumpkin puree to create a healthy and flavorful seasonal delicacy.
Combine these simple ingredients for an easy, delightful winter meal or side!
Use a gallon of Weaver’s Apple Cider and whip up a crowd-pleasing batch of our Hot Mulled Apple Cider. It’s a Wolff’s family recipe, and the same one we serve in the store. Great on a crisp fall evening!
This recipe cooks for only 10 minutes…then the rest of the work is just waiting till it cools and thickens!
Yams and sweet potatoes bring extraordinary flavor to the table. This recipe highlights that natural flavor by adding just two simple ingredients.
Keeping the recipes traditional this Thanksgiving? You’ll want this classic recipe for traditional stuffing!
A fancy twist on traditional stuffing, this Thanksgiving recipe blends favorite flavors of the season.
Never cooked a fresh turkey before? Never fear! Here’s our advice.
How about a super-healthy, super-yummy breakfast idea for busy mornings? Better yet: one you can prepare in advance!
Our guacamole fresca is a chunky guac that uses tons of fresh ingredients. If you’re short on time, you can opt for our regular guacamole recipe. You can make it in the food processor. It’s also great if you don’t…
Perfectly crisp pan-fried potatoes with just the right blend of herbs.
“My mom has been making this salad for years. As a kid it was one of my favorite dishes, and it still is! I make it for my family all the time now. It’s very easy to prepare, it’s absolutely…
Pasta salad is always best when loaded with veggies! We know you’ll love this version, created by Ashley Wolff! “This is a quick & easy pasta salad recipe! It’s versatile, meaning you can substitute ingredients if you don’t have everything…or just…
Grilled corn is amazing! You’ll love it in this fresh, flavorful salad. Best news: You can “grill” the corn on your stovetop! SaveSave
Had to rescue some tomatoes before a frost or a storm? Don’t let them go to waste! Fry them up and serve them with Andi Wolff’s amazing remoulade sauce!
This stew is delicious! It’s smoky, hearty and flavorful and it has just the right amount of heat. Plus, this recipe is packed with plant-based proteins and fresh produce. Try it with smoked sausage from Canter Hill!
This fresh, zingy salad is perfect for winter, when the BEST citrus is available at Wolff’s!
Many years ago, when I was dating Sean, who is now my husband, we sat down to dinner at a friend’s house and he started to do something very strange. He pointed to his salad that had fresh greens, tomatoes…
A Wolff family recipe for a delicious apple bake calling for apple wedges baked with lemon and apple juice, brown sugar, butter and cinnamon.
You know how we all grew up and stopped overcooking our broccoli? Well, don’t you miss it just a little bit? This sauce takes our fresh, locally grown broccoli and cooks the living daylights out of it! But don’t worry-…
Try this at your next leisurely brunch! Pick your favorite local apple, and enjoy!
For anyone who loves a creamy veggie dip, here’s an honest-to-goodness, protein-packed, healthy version of it. Even your kids will like it! Perfect with every in-season veggie right now, like green and colored peppers, cucumbers, broccoli, and carrots! Guilt-free, and…
A great little Italian side dish. This works great with grilled eggplant, too! Serves 4 as a side dish.
The name says it all! For this Easy Cheesy Vegetable Casserole, prep the veggies ahead of time for a quick, pop-in-the-oven dinner.
This bean salad recipe was originally done with mango instead of peaches, but in the spirit of the season we tweaked it, and the result is delicious!
Green smoothies have been gaining popularity for the past few years. Throw in some fresh spinach or kale with your fruit smoothie, and: POW! Your pink, red, or peachy smoothie is now a brilliant shade of green, but still tastes the…
Perhaps you marveled at our huge selection of tomato plants when the weather was just warming up and local produce season had barely started. Now, in the heart of tomato season, you can feast your eyes on the magical, beautiful…
This is SUPER delicious and it’s my new obsession. I make pesto all the time but I traditionally put it on penne or with chicken. Lately I have been trying to incorporate more veggies into dishes that I make and…
Showcase fresh blueberries in this quick and simple blueberry pie!
This is a great way to add a bit more body (and vegetables!) to your usual pesto. It is very creamy, and has less of a bite due to the garlic being cooked first.
Some of you, we know, LOVE turnips. You love them roasted, or mashed, or made into vegetable fritters, or even raw in your salads. This recipe is for you, of course, but it’s also for the people who see turnips…
Crunchy cucumbers—especially when you can get them locally-grown and fresh-picked!—make a great base for a salsa. Here, they are paired with ripe, sweet watermelon for a unique cucumber watermelon salsa that tastes great with grilled seafood!
Everyone makes stir fried veggies of some kind and sprinkles on some soy sauce. Here is a Thai version. The key to success here, as in any stir-frying, is to cook one serving at a time. Too much food in the…
Roasting Beets preserves their color, flavor, and nutrition much better than boiling. It also makes peeling them a breeze!
This is a very versatile recipe. The veggies and the herbs can be changed to suit your taste, but after a lot of trial and error I find this exact combination to be outstanding! You can use any color quinoa,…
Cooking Fresh Greens Fresh hearty greens are an excellent (and delicious!) source of vitamins. Maybe you’ve considered preparing them at home but don’t quite know how best to do that. Here is a SUPER SIMPLE preparation for greens, which can…
Rhubarb is a unique, flavorful (and on its own fairly tart) fruit (or technically speaking, vegetable.) It can be such a delicious treat if prepared properly…and it’s so easy! This is a recipe for compote, which is basically a stew…
Heirloom pumpkins are each varieties of squash, but they tend to be larger than “winter squash” and more unique and elegant than traditional orange pumpkins. Most heirlooms are great for cooking and make great pies, soups and more. A few,…
The Wolff family has many favorite recipes and most of them they have graciously shared right here on their website. When I began searching for a stuffing recipe for this Thanksgiving, Wolff’s trusted recipe collection was the first place I…
Since the summer of 2010, our chef Chuck Smith has been creating delectable new recipes for Wolff’s Apple House. He studied at Baltimore International College and apprenticed at Jeannier’s, a classic French restaurant in Baltimore. No stranger to the benefits…
