KITCHEN COPY: WATERMELON-TINI

The single memory from my childhood of eating watermelon centers more upon the large, black, unpleasant, inedible seeds than it does the deliciously sweet and totally consumable flesh. It is a memory which speaks volumes about the kind of person I am. It’s no secret how I would answer the proverbial glass-half-full or glass-half-empty question. As far as I’m concerned, the glass…

KITCHEN COPY:NOTEWORTHY NECTARINES

I’m fully allowed to taste the produce at Wolff’s Apple House. As their resident chef, it’s part of my job. Nevertheless, there is always a moment (right about the time I lift the fruit from the display) when it feels criminal. Like I’m getting away with something. Like I’m stealing something precious from others. Which leads me to a confession. Earlier today,…

Sharing the Abundance

Looking over past Wolff’s Apple House newsletters and the Wolff’s Facebook page, I’ve noticed that some of our favorite words are “abundant” and “abundance.”  Our farm market really does stock pounds upon pounds of fresh produce, and this only increases during the local growing season.  To maintain the high level of quality we always want…

The Proof is in the Peaches

Edward Behr, author of The Artful Eater, believes that the best apple you will ever eat is a stolen one. In my case, the best peach I have ever eaten was stolen from a neighbor’s fruit tree on a hot July evening in 1992. So fragrant and sweet, it tasted like…like…sunshine, like youthfulness, like summer. It remains, to this…