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Spice It Up With Saffron

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No doubt, you’ve seen the small packets of saffron at the checkouts of local supermarkets and specialty stores. I would also wager a guess that you have no idea what it’s used for. As you’ll discover, saffron has been used for eons to bring an earthy flavor to food. It’s also an important ingredient in Pennsylvania Dutch recipes. 

Justin Hulshizer, who grew up in the Schoeneck area, became a devotee of growing and harvesting saffron as a result of helping his grandparents with their gardens when he was a child. Here, he carefully picks the vivid-purple blooms of Crocus sativis. Saffron is ideally picked in the morning, before emerging flowers open. Once bugs and pollinators find flowers, the red stigmas (which are eventually dried) become tangled, making them harder to harvest intact. Justin’s 2022 harvest resulted in more than 30 grams of dried saffron.

A Brief History

Worth more than its weight in gold, saffron is the world’s most-treasured spice. It’s been grown across the globe for millennia, making countless cultural appearances. For example, Cleopatra, queen of Egypt, who ruled from 51-31 B.C., would bathe in saffron-infused water, thinking it would make her even more alluring. The Saffron Gatherers, a fresco that dates to 1650 B.C., depicts two young women harvesting saffron from crocus (Crocus sativus) flowers. It was painted during the Minoan civilization (Bronze Age) in the ancient city of Akrotiri, which is located on what is now known as the Greek island of Santorini. This and other frescos were discovered in the 1960s. Volcanic activity in the 1600s (B.C.) is said to have helped preserve the famed frescos. 

Today, some of the leading exporters of saffron are Iran, Spain, Afghanistan, Greece and Hong Kong. A vast quantity of delicate flowers is needed to produce the spice (upwards of 150 flowers are needed to produce one gram of saffron), and the harvesting process is difficult and time-consuming. Depending on the quality and source, saffron can fetch anywhere from $15-$30 per gram. Prices ebb and flow, but saffron certainly exceeds $1,000 per kilogram. 

Interestingly, it also has deep roots in Pennsylvania Dutch culture.

Deep Family Roots

Wernersville resident, Justin Hulshizer, has developed a knack for growing saffron. He credits his grandmother, Merla Shirk Hulshizer, for teaching him how to grow saffron and giving him the corms (underground plant stems that serve as storage organs for plants such as crocus to survive the winter) he continues to grow. “I grew up growing it with my grandma, so it’s always just been there. I’m 47 and I’ve been doing this since I was a little kid. My grandma and my grandfather needed help, so I would go out and farm. Then I would go in and help my grandma cook. I think that growing up three houses down from her – and in the very Pennsylvania German household that I grew up in –tradition is very important.”

Justin works in his raised beds that are modeled after the centuries-old hügelkultur method of composting.

The Shirk side of Justin’s Swiss-Mennonite family arrived in Philadelphia in 1720, and moved to Lancaster County in 1728, settling in Schoeneck. When Justin was a boy, his grandparents had a 1/4-acre garden in which they grew food and items like saffron and horseradish. Like the horseradish that’s been a family tradition for over a century, saffron serves as a link that connects Justin with his heritage – the Swiss have grown it on the southern side of the Alps for generations – and his grandmother. 

Justin recalls that four neighboring houses also had saffron beds. “Now it’s dying out,” he notes.  “There’s a cross-generational connection, and I think people lose their connections and that’s not a good thing. I have a computer, an iPhone, AirPods, I have all that, but in October, I sit here at my table and pick saffron as my ancestors did 200, 300 years ago. I think my kids luckily get it because they see me do it. They know it’s important. It truly was one of my grandmother’s favorite things.” He can still hear her say, “Let me show you how.”

Hügelkultur – Raised Beds

Passionate about growing saffron, Justin thrives when it comes to experimenting with soil composition and compost. With a large collection of saffron corms, he’s comfortable taking risks, testing soil compositions where he could either lose (and he has lost an entire bed of saffron) or yield healthy, large saffron corms. Saffron harvest is glorified for its colorful flowers, but Justin will tell you the key to its success is in preparing the soil.

There is a difference between corms and bulbs. Corms are solid, whereas bulbs have leafy scales. One saffron corm can produce flowers a few times each year.

At the center of his garden are two 24-foot raised beds made of repurposed, extra-thick roofing tin. One bed serves as a long-term experiment for Justin, using a centuries-old method, hügelkultur, which directly translates to “mound culture.” This raised garden bed starts with layers of carbon-dense hardwood logs, branches, leaves and even cardboard, that will compost beneath the topsoil. As the additives decay, the soil is enriched for years, improving drainage and soil fertility. Whether or not people are familiar with the term hügelkultur, the method is frequently used to help fill raised garden beds such as those popularized by companies such as Vego and Birdies.

Year-round, Justin experiments with soil amendments and compost mixes. He has a large compost bin of grass clippings and kitchen produce scraps largely for nitrogen, while wood chips, leaves and cardboard produce carbon. In the fall, Justin amends the garden beds with composted cow manure; in the winter, he adds a “heavy dose of fish emulsion fertilizer on top of the snow. The corms split in March or April, so you want to give them a boost while that’s happening.”

Justin Hulshizer works the soil in his compost bins.

Justin maintains a smaller saffron bed in the front yard that serves as a nursery for smaller corms to propagate larger corms over time. “It gets the most sun,” Justin explains. “You want a wet winter, and in the summer you want thunderstorms. If it gets an inch of rain a month, it’s happy. If it gets more than that and you don’t have the right drainage, it can die.”

Growing Saffron

Saffron corms should be planted by late July or early August, set a few inches deep in loose soil. It’s worth noting that saffron corms are different from bulbs, which have a leafy exterior layer. In August, Saffron corms start growing roots and soon after, thin blades of green growth emerge. In the crisp weather, where all other plants begin to fade like the now-distant summer, spectacular purple flowers appear.

Within a flower are three, sometimes four, brilliant red strands known as stigma. The stigma, which is classified as the female part of the flower, is later harvested for drying and cooking. The golden-yellow stamen, which is the male part of the flower, is covered in pollen and is not used for cooking. 

Saffron’s crocus corms propagate through an “offset,” whereby a “mother” corm produces a “daughter” cormel, causing it to grow deeper in the soil. Over time, if saffron corms are not brought back up to a higher depth, they can no longer push through the soil to the surface.

Extremely delicate and fragile, the stigma needs to be picked from the flowers by hand, made less difficult before the flower fully opens. “I prefer to pick [flowers] in the morning,” says Justin. “Pollinators will tear the flowers up. Bees go all the way [into the flower] for the pollen.” Subsequently, the stigma “gets unruly, splayed out and tangled.” Justin adds, “I’m also allergic to bees.”

A single saffron corm will flower a few times each season, “Especially when you get bigger corms,” Justin points out. There’s a finesse required, but Justin moves quickly and makes it obvious that closed, tubular rolls of flowers are much quicker for collecting saffron. “It just takes some practice,” he says. “I’ve only been doing this for 40-some years of my life.”

The bright-red stigmas stand out against the purple petals.

After frost, saffron flower production slows down, but the tops remain green all winter. In the spring, once the weather warms, the tops die off and the corms lay in wait again until September. “You have to dig them up every four years, at least, because they push down,” says Justin. The corms Justin planted in 2022 remain undisturbed for 2023.

The tedium of separating red stigmas from the purple saffron flower before drying is a time-consuming but time-honored process.

Each year, a new “daughter” or offset corm develops, splitting off the “mother” corm and pushing deeper into the earth. This daughter corm will eventually replace the mother corm, which composts in the soil now that it successfully propagated. At a four-year minimum, they should be unearthed for “separation,” dried for a couple of weeks if stored, and replanted to keep them at an ideal depth beneath a thin crust of soil. “If they get too deep, they die,” says Justin. “If they get too wet, they die. It’s a fickle plant. Do you see why most people just buy it?”

Cooking

Drying comes next, which can be done in a typical food dehydrator or on a warm counter. This year, Justin is trying an old drying method used in Afghanistan that keeps the saffron flat.

Paella cooked in a carbon-steel pan purchased at Zest! in Lititz. This tasty paella dish, which was served at the recent Taste of Lititz event, entails shrimp, chicken, chorizo sausage, short-grain rice, peas, tomato, onion, lemon, bay leaves, avocado oil … and saffron.

Once dried, saffron is ready to take its place as a traditional ingredient that’s at the heart of many Pennsylvania Dutch recipes such as chicken pot pie and chicken corn soup. It’s also a suspiciously common denominator in recipes such as Spanish paella. How each of these recipes is prepared is hotly debated based on where and who is preparing each dish. Should chicken noodle soup always contain corn? Is paella made with seafood, perhaps sausage, or as in Valencia, with rabbit, chicken and beans?

Valencia Paella

Ingredients

  • 10-15 threads Spanish saffron
  • 1/4 cup hot water
  • 2 Tbsp. avocado oil
  • 1 lb. boneless, skinless chicken thighs
  • 8 oz. cured Spanish chorizo, sliced
  • 3 bay leaves
  • 1 Tbsp. Paella Seasoning
  • 1 medium tomato, diced
  • 1 medium yellow onion, diced
  • 4 cups low-sodium chicken stock or broth
  • 2 cups Bomba Rice
  • 8 oz. frozen peas
  • 8 oz small raw shrimp, peeled and deveined
  • 1 lemon, sliced thin

Directions

Crush saffron threads and put them in a dish with 1/4 cup hot water to steep for about 15 minutes. In a paella pan or large flat skillet, heat the avocado oil to medium-high heat and add the chicken. After about 2-3 minutes, add the chorizo and continue cooking another 2-3 minutes. Add the Paella Seasoning, bay leaves, tomatoes and onions to the pan and cook until the onions soften, about 5-6 minutes. Add the Bomba Rice and toast, about 2-3 minutes. Add the saffron along with the water and the chicken broth, increase heat to high and bring to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes. Stir in the shrimp and peas and cover for 5 minutes more. Remove the bay leaves, add the lemon slices and serve

Recipe Courtesy of Zest!

 

Today, premade chicken pot pie and chicken corn noodle soup often include food coloring –  specifically “Yellow #5 – instead of saffron. It’s faster and cheaper, saving costs while retaining an authentic-looking color, though not the other characteristics of saffron. The yellow hue and earthy essence of saffron complete dishes by providing rich color and flavor that is, without question, core to Pennsylvania Dutch cooking. Conversely, “Too much saffron will taste like metallic honey, which is not a good thing,” says Justin.

One of his favorite saffron-inclusive recipes that is kept close to the vest, is stuffing. “I can’t have stuffing without it. It’s not Thanksgiving without saffron,” says Justin. The recipe comes from “the Bowman side of the family and it’s made with saffron and milk,” he says. “It’s easily distinguishable. Sometimes I’ll add oysters.”

Growing saffron at home is a cost-effective way to spice up your cooking with authentic flavors, skipping the Yellow #5 food coloring, while getting time in the garden. Watching vibrant flowers emerge as nature prepares for winter is a delightful juxtaposition. There are pockets of saffron grown throughout Lancaster County, but finding it can be tricky. Saffron corms can be purchased at farm stands and local hardware stores (such as Agway in Lincoln along Route 322) in mid-summer. 

Wrapped in a Saffron Blanket

While there is no more valuable herb on earth by weight, the flower petals are less desirable and are seldom used in jam or tea. For Justin, however, the petals are treasured perhaps above all else. Collecting baskets of stunning purple flowers has become an annual rite that sees him beautify his grandmother’s gravesite with a blanket of saffron petals. “I keep them in a bag. For a while, I didn’t tell anyone, I just went and did it. I didn’t even tell Louise [his wife] or anybody; it was something I did for my grandma. Well, my aunt saw it. She drove by the cemetery and asked herself, ‘What is this? Did someone lay a blanket [down]?’” 

Saffron corms for sale at a farmstand along Bethany Road in Ephrata.

“It’ll cover the whole grave and it looks like a purple blanket,” Justin elaborates. “One year I had thousands, I mean thousands. [Her gravesite] was purple. That’s when my secret got out. That’s just what I do for my grandma. It truly was one of my grandmother’s favorite things,” he says of growing saffron. 

Isaac’s: Cheers to 40 Years

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The year was 1983. Sally Ride became the first American woman to go to space. We were listening to Michael Jackson’s Beat It and Billie Jean. Shoulder pads, large belts and oversized sweatshirts were fashion statements. For casual wear, men took their cue from tropical shirts worn by Tom Selleck on Magnum, P.I. Cabbage Patch dolls were the “must have” (and hard to find) Christmas toy. Locally, a casual restaurant whose menu featured sandwiches named after birds made its debut in Downtown Lancaster. 

Isaac’s business and marketing development director, Johnny Roberts (left), and CEO Mike Weaver, are pictured in Isaac’s Downtown Lancaster location, which is one of three sites that boasts a brewing facility. Isaac’s launched its craft beer enterprise in 2020.

The restaurant was Isaac’s, and its signature grilled sandwiches and handcrafted, made-from-scratch soups instantly created a buzz when its doors opened at 44 North Queen Street in August of 1983. From the start, getting a table at lunchtime was nearly impossible. The takeout line seemed to have no end. There was also a high-tech way of placing your takeout order thanks to an innovation known as the fax machine. Entire offices took advantage of that service. 

Co-founders Phil Wenger and Isaac Williams, who had met in college, paid tribute to Wenger’s father, an avid birdwatcher, by naming the sandwiches after birds and choosing a flamingo as part of its logo. “Our first sandwich was the Bird of Paradise. It’s named after both a bird and a flower, and it’s still on the menu,” recalls Johnny Roberts, Isaac’s business and marketing development director. “The sandwich was used to test our grills – they aren’t the traditional grill; they’ve been engineered to bring out the flavor of the bread while toasting it.” The sandwich was also a groundbreaker of sorts. “It’s also a vegetarian sandwich,” Johnny notes. “In this area in 1983, it was unusual to have a vegetarian sandwich on the menu.”

Isaac’s Greenfield location was one of the first to reflect the new name – Craft Kitchen & Brewery – and new interior look.

The mercurial success of Isaac’s prompted the company to spread its wings. Isaac’s flock has grown to include six restaurants in Lancaster County, one in Berks County, two in Cumberland County, and three in York County. Its newest restaurant, the first in Lebanon County, debuted in spring 2022.

Along the way, Wenger sold Isaac’s (2014) to pursue another passion – he served as president and CEO of Lancaster Conservancy for eight years and is now involved in special projects for the organization. Mike Weaver then stepped in as Isaac’s CEO, becoming one of its owners in 2018. “It’s a great company,” he says. “I feel a responsibility to continue to fulfill three pillars the company was founded on – treating employees well, giving guests a great experience and giving back to the community.” 

In the realm of treating employees well, Isaac’s has long been recognized for providing competitive wages and health insurance (for those who work more than 30 hours a week). Others are eligible for perks such as supplemental insurance, flexible schedules, paid time off, gym reimbursements and more. According to the company’s website, more than 90% of the Isaac’s corporate leadership team, general managers and assistant managers have been promoted from within.

Organic materials such as wood and brick bring a new vibe to Isaac’s interior spaces.

As for giving back to the community, Isaac’s has been helping nonprofit organizations with fundraising since it opened. Isaac’s Fundraiser$ program allows groups to earn money – 15% of sales generated by supporters who purchase food (in-house, takeout or catering) or gift cards on a designated day. Isaac’s plans to become more involved in the communities it serves. “As part of our 40th anniversary celebration and going forward, we plan to be more visible within our communities. You’ll see us at more community events,” Johnny says.

Always Pivoting 

Providing guests with great experiences for 40 years can be challenging. Over that span of time, mediocrity can set in and spell disaster for a restaurant. “There have been so many challenges in 40 years, and there will be more,” Johnny says in looking back over the course of four decades. “Pivot became a buzzword with the [Covid-19] pandemic, but at Isaac’s, we’ve been pivoting for years.”

Remodeled locations now include bar areas, where craft beer and Pennsylvania wine and spirits are on the menu.

Isaac’s has relied on customers to provide direction. The signature Creamy Pepper Jack Tomato Soup is a case in point. Johnny says the soup, whose zippy flavor comes courtesy of shredded Pepper Jack cheese, began as a “special” that proved to be very popular with customers. “We took it away and customers wanted it back, so we brought it back,” he says, noting it’s been a “menu staple” ever since. Customer requests led to takeout and catering being launched in the 1980s. 

Isaac’s has also been innovative. Pretzel sandwiches became part of the menu in 1994, making it one of the first restaurants in the area to offer them. 

The popularity of craft beer led to Isaac’s latest pivot. When Isaac’s downtown location began offering draft and bottled beers, wine and cocktails, the restaurant gained a new following. Recognizing the popularity of craft beer, the restaurant launched a craft brewery at its downtown location in 2020. “We revamped the restaurant and re-opened Downtown Lancaster during the pandemic,” Mike explains. “What got us thinking about a brewery concept was employee interest in making our own beer. We wanted something to build on what we were already good at doing and saw it as a way to expand our dinner business.” 

On the menu: Customer favorites such as Creamy Pepper Jack Tomato soup, deli salads and grilled sandwiches (seen here is the Rainbow Parrot) continue to define Isaac’s menu. New to the menu are items such as French fries.

Johnny went through the 38-week Brewing Science program at HACC first and was followed by Alex Painter, who now serves as Isaac’s brew master; he’s assisted by Brian Buehrle, who also completed the program. “We not only went through the HACC program but we had hands-on training with Moo-Duck Brewery,” Johnny says of the craft brewery in Elizabethtown. “We’ve also become a part of the Lancaster County Brewers Guild. It’s a great group to work with – we share ideas and have collaborated on some special limited-edition craft brews,” he notes.

Isaac’s is currently brewing at the Downtown Lancaster, Lebanon and Lemoyne locations and is serving beer at the Lititz, Mount Joy, West York, Rossmoyne (Mechanicsburg) and Wyomissing locations. 

The addition of craft beer has inspired a name change. Locations where Isaac’s is brewing or pouring beer have been renamed Isaac’s Craft Kitchen & Brewery. Hoppy Hour is held from 4:30 to 6:30 p.m., Monday through Friday. The renamed locations also offer special events like trivia and beer release parties. Some of the Isaac’s Craft Kitchen & Brewery locations also serve Pennsylvania wine, as well as cocktails made with Pennsylvania spirits. 

The selection of craft beers include a variety of IPAs, pilsners, Belgians, dark beers and more.

According to Mike, two of Isaac’s most popular craft brews include Hartman’s Heroes, a German-style pilsner that takes its name from one of Isaac’s long-term employees who also happens to be a Veteran, and Uncle Johnny’s Porter, a brew whose recipe changes slightly throughout  the year but is based on a recipe crafted by Johnny (over the summer, Uncle Johnny’s Chocolate Porter was on the draft list). “We love the whole idea of brewing and a brewery. It’s about crafting. It’s not about partying – it’s about flavor and being creative,” Johnny says of the venture. “Lancaster County has a brewing tradition, and we’re now a part of that.”

Isaac’s updated logo harkens to the past and future, as the colorful trademark flamingo logo is now more stylized and includes a nod to the brewing process.

In honor of Isaac’s 40th Anniversary, Alex and Brian brewed a special beer that was released on August 4 at parties that were held at all Isaac’s CKB locations. Other “Cheers To 40 Years” fun included scratch-off cards with discounts for customers, weekly drawings for a chance to win $100 Isaac’s gift cards and special promotions. 

Even the company’s iconic flamingo logo sports a new look that has a subtle connection to beer. In a nod to the craft-brewing aspect of the restaurant, a barley sheaf is now incorporated into the flamingo’s wings. 

A New Look Isaac’s 

Isaac’s is also rolling out a new look that debuted at the Lebanon location.  “It’s a cozy, kind of urban patio look,” is the descriptive Mike uses. “There are brick elements, and the wood is a bit darker. The main lighting elements were custom-made by a local business,” he adds. “We’ll add patios for outdoor dining where we can.”

Dining rooms now exhibit what Mike Weaver calls an “urban patio” ambiance.

Lancaster County’s Greenfield location was recently transformed and expanded through the addition of a bar and a patio that features a firepit. Mike says the new look will gradually be extended to Isaac’s other locations. “We want to grow,” he says of Isaac’s plans for the future. “Our sales in 2022 were up 20% over the previous year. Our first focus will be rolling out the new designs to all the stores, but it will be gradual. We plan to do Lititz and Wyomissing next,” he says. 

The Menu 

One change that’s been made throughout all of Isaac’s locations is reflected in the menu. Appetizers or Starters such as cheesy pretzel bread, cheese curds and chicken wings, as well as fried foods (fried pickle chips, French fries and onion rings) have helped to broaden the selection (plus, they pair perfectly with beer). “We also offer our own kettle-cooked chips produced by a local chip company,” Johnny reports. 

Flatbread pizza is also a newcomer to the menu. It pairs perfectly with craft beer.

Never fear, your favorite soups, fresh green and deli salads, deli classics and original grilled sandwiches are still on the menu, but they’ve been joined by wraps and flatbreads. “Our new flatbread pizzas are amazing! The flatbread is different from the one we use for our sandwiches and is stone-baked,” Johnny adds. There’s also a taste-tempting dessert menu that includes a nod to a local fair favorite: funnel cake fries. 

For those who don’t care to indulge, a beverage menu offers everything from bottled water to the always-refreshing speckled strawberry lemonade. 

An extensive children’s menu signals that Isaac’s remains a family-friendly restaurant. What kid could resist dishes made with rainbow bread or dino nuggets?

For more information, visit isaacsrestaurants.com. 

Fall is For Planting

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Gardening season is not quite over. Fall is the perfect time to divide perennials and plant new trees and shrubs. It’s also a good time to tidy up your beds and prepare them for spring. 

Fullmoon maple, Acer japonicum

Should you need some additional motivation, what follows is a list of reasons why fall is the perfect time to put your garden to bed and get a jump start on spring. 

  • Nurseries often have great sales to reduce the stock they must overwinter. Now’s the perfect time to get that tree, shrub or perennial you’ve been wanting.  
  • Planting in the fall, when the soil is still warm, allows roots to get established before spring and ensures more certain success before next year’s heat and drought arrive.
  •  Remembering to water new plantings in the spring and summer is wearisome, but with fall rains the soil is cooler and naturally retains more moisture.
  • Fall planting also means earlier flowers for pollinators.
  • As a result of planting in the fall, by spring your trees will have a time to put on growth before the stress of summer impacts them.
  • The soil is nicer for digging in the fall. It is usually still moist but not water-logged and crumbly. And if winter brings heavy snows, you won’t have to deal with the mud from the snowmelt come spring.
  • It is safe to plant trees until the ground is frozen. Remember: If you can stick your shovel into the soil, it is still okay to plant.

Getting Started

This summer was challenging, even for seasoned gardeners. Due to a cool April, the lack of rain in May and June, the heat and torrential thunderstorms of July and insects (those wretched lanternflies), you’ve probably lost a tree or shrub along the way. Should you want to replace it this fall, here are a few suggestions of trees and shrubs that have outstanding ornamental characteristics but are not often found in Lancaster County home landscapes.

The Fullmoon maple, Acer japonicum ‘Aconitifolium’ will grow slowly to 8-10 feet in height with about the same spread and is ideal for the edge of a patio or a smaller urban garden. It is often multitrunked. I recommend it for its almost fern-like leaves that are deeply divided into 7-10 toothed lobes. The rounded leaf resembles a full moon, hence its name. The foliage turns a dramatic burgundy-red in the fall. “Foliage of Aconitum” is a reference to the resemblance of the divided leaves to those of the perennial flowering monkshood.

 

Oxydendrum arboretum, commonly called Sourwood, is a flowering tree native to the woody slopes in the Appalachian Mountains of the southern United States that I’ve grown for years. It is a member of the heath family, along with rhododendrons and azaleas. It usually has a straight trunk and will slowly grow to 25 feet in height. (In the wild it will get twice that size.) 

Sourwood, Oxydendrum arboretum

The leaves, resembling those on a peach tree, have a sour taste, thus the common name. But you can rely on the leaves to turn an excellent crimson-red fall color. In late spring it will be decorated with lily-of-the-valley-like white flowers blooming on drooping panicles. These turn into dry capsules that become silver-gray by September and contrast with the fall color. It is a favorite tree of beekeepers because sourwood honey is considered high-quality. No insect or disease problems. 

This is a great tree with multi-season interest for lawns, beside patios or in open woodland areas that have its preferred acid soil.

 

Another flowering tree that is seldom planted in the home landscape is the American Yellowwood, Cladrastis kentukea (sometimes listed as C. lutea). Flowering in late spring, it is obvious from the striking large wisteria-like (10-15 inches long) drooping panicles of white flowers that it is in the legume (pea) family. 

American Yellowwood, Cladrastis kentuea

The compound leaves of up to 11 leaflets open a yellowish-green, become bright-green in summer and turn a uniform yellow in fall. (Be aware that profuse flowering might occur only every three years and newly planted trees will take 8-10 years before first flowering.) By fall the flowers become flat seed pods. It has its common name because the wood contains a yellow dye that gives a very distinctive color to the heartwood. No serious insect or disease problems are associated with the tree. 

Be aware that it is a deep-rooted tree, which means other plants can be grown under it. Reaching up to 15 feet in height, it is another good choice for a residential yard.

Bottlebrush buckeye,  Aesculus parviflora

For gardeners who already have mature shade trees and are wondering what to plant under them, I recommend bottlebrush buckeye, Aesculus parviflora, a shrub native to the South that will grow and flower in full shade. Yes. Full shade. However, it requires a rich and moist environment, not dry.

The shrub’s July flowers are showy. The erect cylindrical 12-inch-long panicles of white flowers have conspicuous red anthers. A butterfly magnet. The foliage turns bright-yellow in the fall for a brief spell before dropping. Sometimes the flowers give way to “buckeye” nuts that I think the squirrels must gather and plant because I find seedlings at a distance from the host plant. 

The plant will spread slowly by suckers once established. A large planting is impressive. The Latin specific epithet means small flowers, but that is referring to the individual flowers along the panicle. No serious insect or disease problems and deer do not touch it.

climbing hydrangea, Hydrangea anomala subsp. Petiolaris

Hydrangea anomala subsp. Petiolaris, which is commonly known as climbing hydrangea, is a climbing vine that will grow well in part or full shade. It’s slow to establish but matures into a vigorous, sprawling, deciduous woody vine that clings and will climb, typically reaching 30-40 feet long. Horizontal lateral branching often extends several feet beyond supporting structures. Unsupported vines sometimes will grow in the form of a mounding shrub, reaching to 3-4 feet tall and sprawling along the ground like a ground cover. 

Fragrant white flowers in flat-topped lacy clusters (to 8-inches wide) bloom in late spring. Each flower cluster consists of non-showy, creamy-white to greenish-yellow fertile flowers in the center surrounded by showy white sterile flowers. Exfoliating bark on mature stems is reddish-brown and attractive in winter. No serious insect or disease problems. Will likely benefit from pruning as it ages.

This is an extremely versatile vine with year-round interest. It can be particularly effective when grown against building walls (brick, stone or wood), where it can easily attach and cling by “holdfasts” to the surface. It is also effective when grown on a wide variety of other structures, including arbors, fences or the trunks of large trees, or sprawled over low stone walls, unsightly tree stumps or a rock pile. Consider using it as a ground cover in shady areas or on steep embankments. 

Simple Guidelines

Always evaluate your space to make sure it will be suitable as the tree grows. Be careful about planting too close to structures or under utility lines. Also avoid planting over underground lines.

When you are ready to plant, dig a bowl-shaped hole the same depth as the tree’s root ball and at least three times the width. Backfill with the soil you’ve removed and tamp it to remove air pockets but don’t compact the soil. The root collar of the tree should be slightly above the soil line.

Before or After I Do: Viva Las Vegas! 

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Vegas and weddings. Synonymous, right? But, what about bachelor/bachelorette getaways and honeymoons? 

Beef Wellington from Gordon Ramsay’s restaurant, Ramsay’s Kitchen, located at Harrah’s Las Vegas. Photo by Manny Rodriguez, courtesy of Gordon Ramsay North America.

My trip to Vegas last year was a blur. As expected! So, when I started thinking of fall wedding-related getaways to Vegas for this column, I knew I had to reach out to some experts to hone an elevated Vegas experience. Turns out, I am not the only one who thinks a Sin City pre-wedding getaway (as immortalized by The Hangover) or post-wedding honeymoon is a great idea. And now is the perfect time to head to Vegas.

“The surge in pandemic-recovery travel demand, which pushed … growth rates for leisure destinations like Las Vegas, is now moderating,” explains Chris Kam, president of Omnitrak, a strategic research firm specializing in travel and retail sectors in North America. However, Las Vegas has an ace up its sleeve – it’s always been a popular destination for fall getaways. “We expect travel volumes in the fall [of 2023] to mirror travel volumes seen in fall 2022,” Chris says of Vegas. 

This is not surprising to the folks at R&R Partners, the brand agency representing Visit Las Vegas tourism. Their research from the Clark County Marriage License Bureau shows an increase in fall weddings almost every year over the last 10 years. In fact, the busiest months to get married in Vegas are September and October. 

Here is what my experience and the folks at Visit Las Vegas recommend for those looking for last-minute ideas for 2023 or making plans for 2024.

Celebrity Chefs

There is great dining everywhere in Vegas, from long-established family restaurants to AAA Five Star restaurants like Restaurant Guy Savoy, located in Caesars Palace and serving French cuisine. Legion d’Honneur chef Savoy mentored celebrity chef Gordon Ramsay, who operates Vegas’ Hell’s Kitchen (and five other restaurants in Vegas). 

A great way to elevate your food experience in Vegas is by dining at restaurants attached to celebrity chefs. Giada De Laurentiis, famous for her Food Network presence, studied at Le Cordon Bleu in Paris. In 2014, she opened her first restaurant, Giada, at The Cromwell Las Vegas Hotel & Casino, where diners savor California-inspired takes on Italian fare. 

Retro-style signage on the exterior of a building mimics a vintage postcard.

Lorena Garcia also owes some of her fame to television. The Telemundo star was a contestant on Top Chef Masters and served as a judge on America’s Next Great Restaurant. Specializing in Latin American cuisine, her upscale CHICA at The Venetian Resort Las Vegas draws inspiration from her family recipe books and travels throughout South America.

Michelin-starred chef José Andrés hails from Spain, but tapas at his Jaleo by José Andrés at The Cosmopolitan of Las Vegas draw inspiration from American, Mexican, Greek and Peruvian cuisines. While I was in Vegas, I dined at Bazaar Meat by José Andrés at SAHARA Las Vegas, which was an experience I will never forget!

Bobby Flay is one of the most recognizable celebrity chefs in the world. His Amalfi restaurant at Caesars Palace is inspired by Italy’s Amalfi Coast and focuses on fresh fish and seafood. 

Even Martha Stewart has gotten in on the Vegas action. The Bedford by Martha Stewart, located at Paris Las Vegas Hotel & Casino, features a menu created by Stewart and her culinary team; the focus is on locally sourced ingredients and an elevated farmhouse ambiance.

Buzzworthy

The bad-boy brewers of Scotland have found a perfect fit in this desert oasis. BrewDog Las Vegas is a rooftop bar and restaurant that offers two floors of craft beer and incredible views of the Vegas Strip. Thirty taps offer selections from the onsite brewery and a rotating lineup of guest beers. But the heart of the young brewing scene is located north of the Strip on Main Street in the City of Las Vegas. Breweries like Able Baker Brewing, Nevada Brew Works and HUDL Brewing Company are all within walking distance of bottle shops and eclectic craft cocktail spots.

Brewery Row, located along Main Street in the City of Las Vegas, is the destination for craft beer.

Downtown’s cocktail gems are mostly hidden, none more so than The Laundry Room. Located in a former laundry facility inside the Commonwealth Bar (also a great spot for drinks) on Fremont Street, this speakeasy-style bar is limited to only 22 guests. Admittance is through reservation only, which books well in advance. Time slots allow young and affluent guests to enjoy showman-created cocktails.

For a more casual experience, Velveteen Rabbit is one of the first craft cocktail and curated beer bars in downtown. It is a welcoming place, and I ended up spending a lot more time here than I had expected. Its location in Vegas’ Arts District makes it a great stop for pre-dinner drinks.

There are tons of places to indulge in cocktails on the Vegas Strip, but for a truly elevated experience, the newly renovated Petrossian Bar & Lounge in the Bellagio Hotel & Casino is where caviar and live piano music pair with strong cocktails. The crowd here is refined and contemplative.

Dinner and a Show

The Mayfair Supper Club, located at the Bellagio Resort & Casino, treats guests to dinner-and-a-show, Vegas-style. Photo courtesy of Mayfair Supper Club.

Folks in Vegas will shy from the term “dinner theatre,” but the practice of combining a meal and a show is back in vogue, say the experts. The locals at Visit Las Vegas recommend Superfrico and The Mayfair Supper Club.

Superfrico, located at The Cosmopolitan of Las Vegas, promises “to break down the walls between fine dining and anything-goes spontaneity” by serving “Italian American psychedelic” fare and entertainment. Performers at the adjacent Opium Theatre come and go from their dressing rooms to the stage through Superfrico’s kitchen and dining rooms.

The Mayfair Supper Club is an old-school eatery at the Bellagio Resort & Casino inspired by top supper clubs around the world. Here, dinner-and-a-show is done Vegas-style, with contemporary American cuisine and live performances in Old Hollywood style. All of this while overlooking the iconic Bellagio Fountains. 

A salad course from The Mayfair Supper Club. Photo by Anthony Mair.

Note: Many of the restaurants and other venues have dress codes, which they include on their websites. Be sure to check them out as you make plans and reservations. 

Getting There

According to Skyscanner, one of the cheapest months to fly to Vegas is September and the best time to book is four weeks prior to your arrival. American, Frontier, Southwest and Spirit are the only airlines to fly direct to Vegas from Philadelphia. There are tons of ways to save a buck on flights, like flying with a budget carrier or having flexible travel dates. However, if money is no option, consider a private jet. Companies like Linear Air help book Light Jet flights; up to nine customers can depart at any time on a nonstop flight to Vegas for $124,000. Have fun in Vegas!

The International Theater

“There is so much history in this theater,” says Gordon Prouty, vice president of public relations and community affairs at Westgate Las Vegas Resort & Casino, home of the International Theater. His observation is almost an understatement! Barbra Streisand opened the International in 1969, but the most recognizable stint at the International Theater is held by Elvis Presley.

The King began his legendary Las Vegas residency here on July 31, 1969. The run lasted until December 1976, with a record 636 consecutive sold-out shows. Elvis’ mark is still there. His décor continues to adorn the theater’s green room, where the bar he installed still serves VIPs and performers. The theater has memorialized the backstage spot where Elvis prayed before going on stage. The King is even honored with a statue in the Westgate’s main entrance.

Barry Manilow is the headliner at the International today, and such legendary acts as Frankie Valli and The Four Seasons and Kool & The Gang fill the stage when Manilow is off. Pre-show meals are memorable at action-packed Benihana and the EDGE steakhouse, where guests are invited to “Dine like the King.” (Both restaurants are located inside the Westgate.)

For visitor information for Las Vegas, go to visitlasvegas.com. 

Event-Full: September-October 2023

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“So much to do” essentially sums up fall in Lancaster County. Events are back in a big way! 

Art, Crafts, Makers and More 

Long’s Park Art Festival, being held September 1-3, will feature 200 juried exhibitors from across the country. Longspark.org/art-festival. 

That same weekend (September 2-3), the Heart of Lancaster Arts & Craft Show’s 100-plus select craftspeople and artists will take over Root’s Country Market. Hlcshows.com. 

The Shank Shoppe will be reviving a fall favorite with an abbreviated name and new home. The Bust, which is being held in Columbia River Park on October 21, will feature 100 vendors. Theshankshoppe.com.  

“Shop ’til you drop” defines the Best Kept Secrets Tour, with this fall’s Lancaster version taking place October 5-21. Bestkeptsecretstour.com. 

Fall Art Walk, October 21-22, provides the perfect opportunity to explore the city’s galleries, studios and other creative venues. Lancastercityart.com.  

Salud!

Beer lovers … On September 23, the Lititz AMBUCS will be hosting the annual Lititz Craft Beer Fest (80+ craft breweries, food, music and a homebrewing competition). Lititzcraftbeerfest.com. 

Wine lovers, you are not forgotten … the Vintage Wine & Food Fest is coming to Steinman Park on September 10, providing guests with “global sips” (60+ wines) and “local eats” (regional restaurants/vendors), as well as live music. Vintagewinefest.com. 

Connect to Your Roots 

The African American Cultural Fair and Parade will be held in Reservoir Park, September 5-9. The event will feature food, music, rides, games, vendors and a parade. Aacal.org/fair.  

Vikings, Celts and Germans! The PA Renaissance Faire’s Viking Weekend lands September 9-10, while descendants of Celtic nations can gather to celebrate Shamrocks & Shenanigans, September 23-24. Oktoberfest will salute German culture, September 30-October 1. Parenfaire.com. 

Celebrate all things German – food, drink, music and dancing – at the Lancaster Liederkranz’s annual Oktoberfest celebration, September 15-17. Lancasterliederkranz.com. 

On September 16, the L’Italia Festival of Lititz will acquaint visitors with all things Italian, including food, drink, imported goods, cars, crafts and music. Lititz.it.  

A Ukrainian Festival, sponsored by Inna’s Pierogi Shop on September 23, will feature a traditional meal, music, dancing and craft vendors. Innaspierogishop.com.  

Music 

Lancaster Music Fest returns to Buchanan Park on September 9, with live music, food, craft beer, street performers, artisans and more. Lancastermusicfest.com. 

As Taylor Swift and Beyoncé have proven, girls rule. Prima Theatre will second that notion when Girl Group Greats takes to the stage September 22-October 1. Primatheatre.org.  

Doing Good 

The annual Labor Day Auction will be held at the Solanco Fairgrounds in Quarryville, September 2 and 4. Proceeds from auction items, food sales and a raffle will benefit Hospice & Community Care. Labordayauction.org. 

The 35th-annual Schreiber Rubber Duckie Race to benefit Schreiber Pediatric will see thousands of rubber ducks race down the Conestoga River on September 10. Schreiberpediatric.org.

Join with the American Heart Association to fight heart disease by taking part in the annual Lancaster Heart Walk on September 23. Heart.org/lancasterwalk. 

Moravian Manor Communities will host its annual Engaging Community event at The Ware Center on November 1. The event will feature dinner (Upohar World Kitchen is the caterer) and keynote speaker, John Quiñones, from ABC News. Proceeds benefit MMC’s Benevolent Care Fund. Moravianmanorcommunities.org.  

Balloons, Pumpkins and Pawpaws 

The skies over Lancaster will be filled with hot air balloons during the Lancaster Hot Air Balloon Festival and Country Fair, being held in Bird-in-Hand, September 14-17. Lancasterballoonfest.com. 

At Horn Farm Center in Hellam, the pawpaw will reign supreme during the annual Pawpaw Festival, September 23-24. Food, tree sales, educational exhibits, farm/orchard tours and more will be offered. Hornfarmcenter.org. 

LancasterHistory will host Past, Present, Pumpkins! on September 30. Learn why we decorate with pumpkins and then decorate a jack-o-lantern of your own. Lancasterhistory.org. 

Have you ever wanted to create your own Glass Pumpkin? You can do it at Lancaster Creative Factory, which is offering classes (perfect for beginners) just in time for Halloween. Lancastercreativefactory.com. 

Click Here to learn of more events being held in Lancaster County this fall.  

 

   

Bon Appétit

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Residents from some of the senior living communities that are featured in this issue prepared their favorite recipes for our photo shoots. Perhaps you’ll discover something you’d like to try. 

As you’ll discover, these ladies love to cook and bake. Fortunately for their neighbors and new friends, they always seem ready to share their favorite creations. Indeed, by the time our project wrapped up, Nick and I had been gifted quite a few goodie bags, all of which contained delicious treats! I would bet that just as with the freshman year of college, new residents quickly gain what might be called the senior-living 15 (pounds). Between the incredible restaurant fare, food-oriented gatherings and socializing with new friends, counting calories must be a challenge. It probably explains why residents take full advantage of fitness classes, swimming pools, miles of walking paths and other ways to exercise. 

Read More About Senior Living Here

Senior Living: Taking Kitchen Design to Heart

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The kitchen has always been regarded as the heart of the home. From the excitement of buying your first home as a newlywed to raising a family, the kitchen has always been the space that provided that all-important connection, whether you were entertaining friends for the first time or cooking holiday dinners that became an anticipated family tradition. 

As older adults who are taking up residence at senior living communities are discovering, you can, as the saying goes, “have your cake and eat it, too.” Senior living communities have adopted an all-new philosophy where kitchens are concerned. What can only be described as the kitchenettes of old have evolved into modern-day kitchens that are spacious, stylish, on-trend and outfitted with amenities such as islands, beverage stations and high-tech appliances. After all, now that you have the time to cook (or perhaps widen your horizons from a culinary standpoint) and entertain, a kitchen with all the bells and whistles makes perfect sense. 

Our senior living communities also have a reputation to uphold – Lancaster County is regarded in many circles as the kitchen capital of the country, due to the many highly regarded cabinet-making companies and other vendors that are located here. 

Explore Retirement Living 

October 21, 10 a.m.-4 p.m. 

If you or a loved one are contemplating making the move to a retirement community, put October 21 on your calendar. This annual tour will see 17 communities – many featured on the following pages – fully open their doors to visitors. This year’s tour comes at the perfect time – earlier this year, U.S. News & World Report named Lancaster as the No. 1 place to retire in the United States. The results were based on such criteria as cost of living, taxes, superior healthcare, access to cultural activities and the happiness factor. 

Visitors are encouraged to bring along friends and family members whose advice they respect. Plan to spend at least an hour at each of the communities you wish to visit. You’re also advised to wear comfortable shoes, as walking distances will vary. Questions are welcome and follow-up visits can certainly be arranged. 

Finally, bring your appetite! You will be invited to sample food and beverages along the way. No doubt, you’ll discover that just as with kitchen design, Lancaster’s senior living communities have upped the ante where dining out on campus is concerned. As a result, you’ll see gorgeous restaurants, cozy cafés and coffee shops, plant-shrouded outdoor-dining venues, health-conscious take-outs and upscale wine bars.   

For details, visit exploreretirementliving.org. 

Photography by Nick Gould

LuthercareLuthercare
Moravian Manor CommunitiesMoravian Manor Communities
United Zion Retirement CommunityUnited Zion Retirement Community
WVCLCM-Cooking-2WVCLCM-Cooking-2
Homestead VillageHomestead Village
Landis HomesLandis Homes
Quarryville Presbyterian Retirement CommunityQuarryville Presbyterian Retirement Community
Pleasant View CommunitiesPleasant View Communities
FairmountFairmount
Cornwall ManorCornwall Manor

Luthercare: Reflecting Christ’s Love Through Service to Others

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Custom elements in Ruth’s kitchen include lower cabinets outfitted with pullout shelves and drawers and an overhang on the peninsula that provides added workspace, as well as a seating area.

Meet Ruth Lohmeyer 

Ruth has been a resident at Luther Acres, a Luthercare community in Lititz, since 2017. In some ways, Lititz reminds Ruth of Culpepper, Virginia – where she lived previously – as both have quaint and historic downtowns. She chose Luther Acres through visiting “dear, older friends” who had moved there in 2000. “Seeing their enjoyment in living at Luther Acres, and the care they received, when necessary, convinced me that Luther Acres – and Lititz – would be a wonderful place to live during my retirement years,” Ruth explains. “Making the adjustment to living at Luther Acres was fairly easy for me, plus it helped that other long-time friends had moved here a week before I did.”

As for cooking, Ruth enjoys trying new recipes in her cottage’s kitchen, noting that “new flavors and new methods of cooking” intrigue her. “I grew up on a Kansas farm with a large vegetable garden and typical farm animals, which provided much of the food for our family,” she recalls. “My mother was a very good cook and baker; her cinnamon rolls and pies were delicious. From a fairly young age, I’ve always enjoyed trying new recipes. The past several years I’ve been experimenting with sous vide cooking, as well as smoking meats on my small outdoor smoker.”

Ruth (above, left) welcomes friends and neighbors, Debby Kramer (center) and Carol Samara, to lunch at her cottage-style home. The three boast backgrounds in education. Ruth and Debby work part-time at The Savory Gourmet in Lititz.

The Importance of Kitchen Design at Luthercare

We have designed our cottage and apartment kitchens to be functional and stylish, with features and storage solutions that make life a little easier for older adults. Our goal is to offer beautiful kitchen spaces that lead to a relaxing, enjoyable retirement – whether you love to cook or would rather order in and entertain! 

Most of our floor plans include open-concept kitchens and living space. In full kitchen renovations, residents can customize much of the space to suit their personal needs and preferences through their selections of cabinetry, hardware, countertops, flooring and paint. There are numerous upgrade options, such as extending kitchen cabinets to the ceiling, adding a backsplash or including a countertop overhang for more workspace and additional seating. Our storage options maximize kitchen space, while soft-glide drawers and cabinets are easy for anyone with arthritis to use. Ruth’s favorite features in the design of her kitchen include the large peninsula, which is perfect to serve buffet-style meals to guests, and the large lower-level drawers she opted for, rather than cabinets with shelves.

Dining Options on Campus 

Our chef-inspired dining venues have the feel of your favorite full-service restaurant – complete with professional waitstaffs and menus to delight all tastes. Each day, you’ll enjoy choosing delicious made-from-scratch items, including signature dishes, regional favorites and freshly made desserts. We offer dine-in or take-out options. Additionally, residents are welcome to enjoy BYOB dining with friends and neighbors. 

Food Culture 

We know that food is one of the best ways to bring friends and neighbors together and enjoy each other’s company! In our dining venues, we offer fresh, locally sourced fruits and vegetables; many of our dishes include ingredients from local farms. At Luther Acres, residents can grow their own vegetables in the Horticulture Center; many enjoy sharing their homegrown fare with friends. We also offer special dining experiences such as multi-course themed dinners; beer, wine and cordial tastings; BYOB gatherings and more. 

Overview 

Type of Community

Continuing Care Retirement Community (CCRC)

Range of Services

Luthercare’s three senior-living communities – Luther Acres in Lititz, St. John’s Herr Estate in Columbia, and Spang Crest in Lebanon – offer a lifestyle rich in services, amenities and programs. Luthercare provides active Independent Living, supportive Personal Care, Memory Care, Skilled Nursing Care, Rehabilitation Services and In-home Care. 

Residential Options

Our communities feature comfortable and stylish Independent Living cottages and apartments whose designs, styles and budgets meet a resident’s needs. We also offer beautifully updated private Rehabilitation rooms, private/companion Personal Care suites and private/semi-private Skilled Nursing Care rooms. 

Clubs/Activities

Our communities offer a variety of opportunities for residents to share their interests, cultivate hobbies or develop new pursuits. Such opportunities include clubs devoted to books, poker, walking, computers and gardening to name a few. Other activities include a water-volleyball team, choirs and many more. 

Population

Approximately 575 at Luther Acres; 170 at St. John’s Herr Estate; and 90 at Spang Crest.

600 East Main Street, Lititz, PA  17543 

717-626-8376 • Info@luthercare.org 

Luthercare.org 

 

Moravian Manor Communities: Pursue More From Life

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Mike and Fran Kane appreciate the unique personal touches in their kitchen, which features plenty of room for cooking and entertaining!

Meet the Neighbors 

Even before choosing to move from Leola to the Warwick Woodlands campus in 2017, Fran and Mike Kane were impressed with MMC. Mike’s father resided in the Health Center and was receiving excellent care. The couple also liked the concept of the Woodlands’ traditional neighborhood design. As the campus was still in its conceptual phase, the Kanes based their decision on a printed floor plan and site plan, as well as their faith in MMC’s respected reputation.

The Importance of Kitchen Design at MMC 

Since the Kanes reserved their carriage home prior to construction, they were able to customize some elements. The design and functionality of the kitchen was very important to Fran, as she and Mike love to entertain family and friends. They wanted to make sure the kitchen would provide ample room and adequate workspace. Because there was plenty of seating already at the island they extended, they decided to modify the breakfast nook and transform it into a beverage center by adding cabinetry, counters and a beverage fridge. 

While all homes are now built, MMC’s two campuses feature nearly 40 different floor plans, and residents can personalize any home to reflect their individual tastes from an array of options.

Dining Options on Campus 

Located on the Woodlands campus, the Owl’s Nest Restaurant & Sippery offers everything from oven-fired pizzas and grilled burgers to fresh seafood and chef specials. With a club liquor license, residents also can enjoy wine, craft beer and cocktails from the full-service bar.

On the Founders campus, the Garden Court dining room has a menu specializing in classic comfort foods and adventurous regional cuisine, while the Gallery Café is the hub for a quick bite. 

Food Culture

The chefs at the Owl’s Nest are never lacking for seasonal fresh herbs, thanks to one resident group. The Herbal Society tends a raised herb garden that benefits the restaurant’s locally sourced farm/sea-to-table “comfort food with a twist” inspired cuisine.

Overview 

Type of Community

Not-for-profit Life Plan Community

Range of Services

MMC offers Residential Living, Assisted Living, Personal Care, Nursing Care, Memory Care and Physical, Speech and Occupational Therapy services.

Clubs/Activities

Abundant opportunities exist to foster new interests, stretch your body and mind and hone your craft. Clubs and committees include but are not limited to: pickleball, bocce, tai chi and yoga; model train, ukulele, woodcarving and card clubs; contemporary issues and lifelong learning; singles/solos; life writing and men’s prayer breakfast. We also offer planned day trips and multi-day trips to explore cultural and educational offerings and more in neighboring states.

Population

MMC is home to just over 600 residents.

300 West Lemon Street, Lititz, PA 17543 

717-626-0214 • Info@moravianmanor.org

Moravianmanorcommunities.org 

 

United Zion Retirement Community: Your Story Matters Here

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Marcia and Clarence Spohn welcomed their friend and neighbor, Rosene Garman, for lunch that featured one of Marcia’s family recipes, Amish baked corn pie.

Meet the Spohns 

Marcia loves to cook and entertain, while Clarence, who is a history buff, is a long-time member of the Historical Society of the Cocalico Valley and a former educator at the Ephrata Cloister. Their home at United Zion is filled with mementos from their previous home, as well as their travels. As residents of United Zion, they love living in a small community where everyone is regarded as a neighbor. They were joined by their friend and neighbor, Rosene Garman, for lunch that featured one a Marcia’s favorite family recipes, Amish baked corn pie. 

The Importance of Kitchen Design at United Zion

Marcia loves her bright and airy kitchen. The room is awash in natural light courtesy of a door and a window over the sink that provides her with a birds-eye view of Rock Lititz. From the window she can watch the comings and goings of visitors to the campus. (She’s convinced she spied Barbra Streisand on one occasion.) Marcia also appreciates the fact that United Zion’s kitchens are designed with seniors in mind, as elements such as counter heights, appliance placement and safety features are addressed. 

Dining Options on Campus 

United Zion provides residents with a full range of culinary options, including a full-service restaurant, take-out and the Grab & Go Marketplace. 

Food Culture 

In addition to sourcing locally grown produce, United Zion residents can put their green thumbs to work in the community vegetable and flower garden. 

Overview 

Type of Community

Nonprofit Life Plan Community 

Range of Services

United Zion offers Independent Residential Living, Personal Care, Long-term Skilled Nursing Care and Short-term Rehabilitation. 

Residential Options

Independent Residential Living offers a choice of apartments or cottages. The new Cedar Heights apartment building plans to welcome residents in 2025. Personal Care offers two-room suites and single rooms. The Firestone Healthcare Center, which is composed of private rooms, is dedicated to those requiring Long-term Skilled Care and Short-term Rehabilitation. 

Spiritual Connection

Daily devotions and Sunday services are held in our beautiful on-campus chapel. Our full-time chaplain oversees the spiritual programming at United Zion, which includes communion, hymn sings, gospel choir, visiting pastors, Bible study, prayer group and more. A monthly Catholic Mass and weekly communion are offered as well.  

Population

United Zion is home to approximately 160 residents. 

722 Furnace Hills Pike, Lititz, PA 17543 

717-627-8421

Uzrc.org 

 

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