As a Wolff’s Apple House customer, you take care to make healthy, conscientious choices. You know where your food comes from, and that it usually comes from within 50 miles of our store. You know that if you ask, someone at…
Knowing that I wanted to make a ginger-watermelon salad later today, I woke up with questions about ginger dancing in my head: When did people first try using ginger as a spice? When did they figure out the knobby…
Whenever I have a chance to teach English courses, I like to talk about cliches. “What are some of your favorite cliches?” I ask. “Or some of the most bewildering?” We write them down. “Now, how can we freshen them…
Some people grow up surrounded by fresh herbs. They watch, or help, as their parents grow herbs, chop herbs and garnish dishes with soft handfuls of basil, oregano, parsley or sage. Other people discover the magic of fresh herbs later…
Thanksgiving is a day when many pots are bubbling on the stove, cutting boards are strewn across counter tops, the fragrance of herbs lingers on the cook’s hands, and a tasting spoon always produces delicious samples. This creative chaos itself…
During my summer in Provence, France, I’ve been learning to make use of the many abundant herbs, some that grow wild, and some that grow well in our gardens. It’s very hot and dry here, so not everything grows easily…
Have you ever tasted a Wolff family recipe? Maybe you’ve sampled one of the family recipes that our chef, Chuck Smith, crafts for our own prepared foods line: the fresh tomato salsa that fills our fridges all year round, or…
