CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

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HOUSE PLANTS … A Craze is Reborn

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Back in January, people were rushing the doors at the grocery chain Aldi. Social media was atwitter! The frenzy had nothing to do with food. The highly coveted fiddle-leaf fig – the plant of the decade according to The New York Times – was on sale for the amazing price of $13!

Orchids are a plant enthusiast’s dream as they offer incredible color and wonderful scents. (Note: the plants seen on this page were photographed at Stauffers’ Rohrerstown greenhouse.)

It seems houseplants are the must-have accessory for today’s homes. If you’ll recall, in the January issue, we explained that dog-friendly weddings are all the rage thanks to millennials who want their dogs to be a part of their big day. But, according to the Kennett Square-based Garden Media Group, which issues a Garden Trends Report (GTR) each year, before they adopt pets, the millennials test the waters by becoming plant parents.

I know, I know – the boomers are probably rolling their eyes and muttering, “Been there, done that.” After all, homes, offices, restaurants, malls and trendy California fern bars resembled jungles back in the 70s. Boomers could never have enough plants! Nearly 50 years later, they, too, have jumped back on the bandwagon and are plant happy. Who would have guessed the millenials and boomers would find common ground through houseplants? It plays perfectly into GTR’s theme for 2019, Rooted Together.

The highly coveted fiddle-leaf fig.

The Garden Media Group has made houseplants one of its top trends for 2019. They say their prediction is tailor-made for the “indoor generation,” pointing out that 90% of the world’s population spends 22 hours a day indoors. As for Americans, they spend 93% of their day inside their homes, offices and vehicles. Today’s children spend an average of less than an hour outdoors on any given day. Instead of enjoying sunshine, we bask in the glow of screens – televisions, computers, phones, etc. According to the GTR, it’s messing with our natural rhythms.

So, to remedy the situation, the Garden Media Group has declared that in 2019, “the indoors is the new outdoors.” Houseplants are doing battle with those glowing screens. But, how do you research plants without the help of those glowing screens? Consider Pinterest. Searches for indoor plants increased by 90% last year, with terrariums, cacti and tropicals registering the most looks. Have you seen the app through which you snap a photo of a plant and its identity is instantly revealed? It’s genius!

The sculptural grafted-cactus delivers a pop of color.

Houseplant mania is everywhere, which is probably why 30% of all the households in America purchased at least one houseplant last year (gardenresearch.com). As for the millennials, 31% of all plant sales are credited to them. Joanna Gaines touts plants as “a simple and inexpensive way to incorporate life and color into your house.” Apparently, she hasn’t priced a fiddle-leaf fig lately. Sue Ream, a landscape designer with Stauffers of Kissel Hill, confirms the popularity of houseplants. “People come in here with lists of the plants they want,” she says.

Aglaonema, which is also known as Chinese Evergreen, ranges in color from dark green to silver. It performs well in low-light areas.

To meet demand, garden centers, nurseries and flower shops have expanded their offerings. (Stepping inside a plant-filled garden center at this time of year is like a breath of fresh air.) You can buy houseplants at home, big-box and grocery stores. Television shopping channels and Internet sites are onboard.

I’m sure the vendor market at the Philadelphia Flower Show –
which is paying homage to the 50th anniversary of Woodstock with a Flower Power theme – will be overflowing with houseplants.

A moss wall at the restaurant Per Diem (Hotel Rock Lititz) not only provides a connection to nature, but it absorbs sound.

Flower shops and garden centers are offering classes and seminars, and a company called Terrarium Therapy is partnering with wineries to present terrarium workshops that sell out as soon as they are announced.

On the homefront, plant rooms and greenhouses are on the must-have list.
Plants, of course, are more than home accessories. They serve as biofilters in that they produce oxygen and remove mold spores, microbes and bacteria from the air. Their roots eliminate toxins by absorbing them and converting them into nutrients. More importantly, they provide a connection to the natural world. Costa Farms, whose products are found in grocery and home stores, recognized the value of houseplants and introduced its O2 for You collection in 2008.

The almost-no-maintenance air plant pairs nicely with succulents and cacti.

Houseplants circa 2019 have expanded beyond the pot in a window. Plants are being used to create terrariums, living wreaths and wall art. Low-maintenance has entered the picture thanks to succulents, cacti and air plants.

Jim Showers

Jim, who is a floral designer at Floral Designs of Mount Joy, loves plants of all kinds. His gorgeous gardens on the outskirts of Elizabethtown are renowned. He’s an avid forager and is always on the lookout for mushrooms and interesting mosses. Last year, he traveled to Florida in search of air plants and returned home with 300.

Jim Showers’ soaring, light-infused bathroom is filled with all sorts of tropical plants, including his latest favorite, air plants. The bathroom, which is an addition he designed for his 18th-century home, opens to the many gardens that define his property.

Jim’s fascination with plants continues inside his home. His interest in orchids has given way to low-maintenance specimens, notably air plants, which are classified as epiphytes, meaning they grow without dirt. Instead, air plants attach themselves to rocks, trees, shrubs or the ground with their roots. They fit nicely into those tear-shaped hanging glass containers that are all the rage. They are native to the southern United States, Mexico, Central America and South America. “They’re just kind of neat,” he says. “Their major culprit is that people try too hard and over-water them. The same goes with cactus and succulents.” In Jim’s estimation, they almost qualify as no-maintenance plants.

One of Jim’s jade plants, which he inherited from a relative, is probably at least 45 years old.

Jim inherited his love of plants and remembers his grandmother and aunts tending to theirs. Socializing on Sundays often centered on sharing plants, cuttings and advice. Jim recalls that plants were often handed down to the next generation in his family. He inherited one of his jade plants and guesses it’s at least 45 years old.

For Jim, plant mania is déjà vu. “There’s not a lot that’s new,” he says of plants. He sees grafted cactus as being the next big thing. “Cactus adds structure, and the grafting delivers a pop of color,” he explains.

The mention of cactus makes Jim think back to the late 60s and early 70s, when sand art (a desert-inspired terrarium that involved layers of colorful sand) was the ultimate DIY project. “I made so many of those!” he laughs.
In Jim’s opinion, plants are the perfect stress reliever. “Plants just elevate your mind and spirit,” he says.

John & Pattie Longenecker

The Longeneckers built their home in Falmouth a few years prior to the incident at Three Mile Island. March 28 will mark the 40th anniversary of the accident. Pattie, who has devoted years of research to the subject of nuclear energy, will be appearing in two documentaries – one on WITF and another on PCN – that will revisit the event.

Pattie and John Longenecker transformed their greenhouse into a more practical garden room two years ago. The natural warmth of the room spills over into the adjoining kitchen. A window provides a view of the room from the dining room.

Because of their interest in plants – John is a retired plant pathologist with the state, and Pattie is an avid gardener – incorporating a greenhouse into the design of their home was always in their plans. As they were designing their house, John determined where the greenhouse would receive optimal sunlight and carved out a space that offers southeast exposure.

The Longeneckers spent about six years assembling surplus material to build their greenhouse. “It was a true greenhouse,” Pattie says of the glass and steel structure that attached to the house. It offered conveniences such as a water source for hoses, a drain and a propane heater.

Initially, the greenhouse was outfitted with a potting bench that allowed John to get ahead of the growing season by starting seeds in late winter. It allowed Pattie to overwinter her geraniums and ferns. “The geraniums you see in there are 10 years old,” she explains. “The ferns are probably 6 years old.”

The Longeneckers’ garden room is filled with houseplants, as well as geraniums and ferns that Pattie overwinters. There is also an oleander tree they brought home from a trip to Texas decades ago.

Two years ago, they decided to remodel the greenhouse and transform it into more of a garden room. “We wanted something that’s a little more practical,” Pattie explains. Working with remodeling contractor Jeremy Hess, they maintained the dimensions of the original structure but replaced the glass with block walls that hold crank-out windows that offer an amenity: screens, which eliminate bugs coming into the house. Now, the sliding glass door can remain open and warm the kitchen. “It’s our version of passive solar,” Pattie says. The roof is covered with a translucent material that is perfect for the plants. A fan circulates the air.

Pattie loves to work in the kitchen or sit at the dining room table and enjoy her plants, especially the oleander tree they brought home from Texas decades ago. “It was 6-inches high when we got it,” she recalls. She enjoys the color show the Christmas cacti provide over the holidays. “Everyone feels better when they’re able to see and be around plants,” she says. “They’re aesthetically pleasing, and they bring color to our lives. I just love plants.”

A Lancaster Favorite for Breakfast & Lunch

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Restaurants have been opening in record numbers throughout Lancaster County. At the same time, there are those gems that have been in business for decades, the sort of places where staff and customers are on a first-name basis. One of those is The Pantry.


The Pantry, which is located on Marietta Avenue between Rohrerstown and Centerville, has been owned and operated by the Kardiasmenos family since 1998. Actually, there’s been a restaurant at the site for longer than that. “People still come in who remember when it was The Farmer’s Daughter or an ice cream shop,” says Pete Kardiasmenos, one of the restaurant’s owners. Indeed, some of today’s customers were introduced to The Pantry by their parents or grandparents. Pete says even some of the staff were first introduced to the restaurant as kids.

What keeps people coming back to The Pantry? “We’re known for our breakfast,” Pete says. “People come here because of the hearty, freshly prepared food and an experience that’s consistently great. We’re family-owned; either my sister or I am here at all times, and we make sure our guests are happy with their experience.”

Pete Kardiasmenos and his sister, Helen, took over The Pantry two years ago, when their parents, Mary and John, who opened the restaurant in 1998, retired.

The family ingredient began with Mary and John Kardiasmenos, who launched the restaurant. They retired about two years ago and passed it on to the second generation – son, Pete, and daughter, Helen Kardiasmenos, both of whom grew up in the restaurant business. Pete says he learned to cook at the grill alongside his dad. “Mom and Dad divide their time between Greece and here,” Pete says. “When they’re in town, sometimes they’ll pop in to say ‘hi’ to some of our ‘regulars.’”

The Pantry seats 62 inside and about 35 on the seasonal outdoor patio. Inside seating is at tables in two rooms. There’s lots of natural light, and laminate wood floors and an autumn-yellow color scheme add a cozy feel. “The front room is an addition. We kept the spaces where the windows were located and added translucent dividers to give it a more open feel but maintain privacy for our guests,” Pete explains.

The menu, which Pete helped to create nearly a decade ago, features breakfast and lunch classics, some with a twist. Breakfast is available until 2 p.m.; lunch items are available starting at 11 a.m. “The menu’s been working, but we do add some new things periodically,” Pete explains. “Crepes are one of the newest additions. We’re also introducing gluten-free and health-conscious options,” he adds.

Fresh ingredients are used to prepare food; local in-season ingredients are used as much as possible. Pete says he will sometimes obtain items at Root’s Market, and the restaurant works with a number of local purveyors such as Ric’s Bread.

Signature skillets are top sellers. They include the Greek Island (two eggs scrambled with spinach, tomato, onion and feta cheese); Southwest (two eggs scrambled with onion, pepper, ham and cheddar and topped with sour cream and salsa), and a create-your-own skillet. “Skillets are a popular thing in a number of restaurants now, but we’ve been doing them for a while,” Pete remarks.

Crepes with fresh fruit are another popular item, as is the baked oatmeal with fresh fruit and/or frozen yogurt topping. “It’s very popular and is one of our signature items,” he says.

In the fall, pumpkin pancakes are on the menu and are quite a draw for diners.
As for lunch, the menu features salads, burgers, an array of sandwiches and two platters.

Additionally, menu items are prepared fresh to order. “If someone comes in who has a food allergy or dietary need, we’ll make something that works for them even if it isn’t on the menu,” Pete says.

Take-outs are available, and although The Pantry doesn’t do catering per se, items such as the cranberry chicken salad are available to take home in quarts.

Pete and Helen are looking to the future. The two have plans to expand The Pantry’s social media presence, as well as offer online ordering and catering.

“Our main focus is to make sure everyone is happy,” he says.

The Pantry Restaurant, 2715 Marietta Ave., Lancaster. Hours are 6 a.m.-to 2 p.m., Monday through Friday and 6:30 a.m.-2 p.m., Saturday and Sunday. Breakfast menu items are available until 2 p.m. Lunch items are available beginning at 11 a.m. Take-out available. 717-898-6034.

The Warwick to Ephrata Rail-Trail

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My family and I love a good rail trail, and these days there are more than a dozen to choose from in Lancaster County. Many of them were years in the making – from concept to their final phases of completion. Just recently, two of my favorite trails finally converged to create the Warwick to Ephrata Rail-Trail (WERT).

The trail sits on an abandoned stretch of the former Reading & Columbia rail line. This month marks the 155th anniversary of the completion of that rail line. To commemorate the achievement, a passenger train carrying officials and invited guests steamed across Lancaster and Berks counties for the first time on March 15, 1864.

Over the past 20-plus years, the components of the trail have slowly but surely been inching their way outward from the towns of Lititz and Ephrata. This essentially created two separate trails; the plan was for them to connect at the Cocalico Creek, where an old railroad bridge was waiting to be repaired.

As with many rail-to-trail projects, bridges can sometimes be very costly to repair. So, it’s not unusual for construction to begin on the trail before work commences on the bridges. Last summer, Dan Zimmerman, who serves as the township manager for Warwick Township, and has been a WERT supporter since 1994, set forth a promise to the WERT Committee that it would be possible to cross the bridge before January 1 arrived. Keeping that promise, the bridge opened to pedestrians for the first time on December 31, 2018. Now, with the completion of the bridge, visitors can walk, run or ride along that same path and try to imagine that first train ride long ago.

Personally, I find it very exciting to see more rail trails reaching completion and safely connecting pedestrians to nature, as well as neighboring towns. On parts of this trail, you’ll find yourself strolling through the boroughs of Lititz, Ephrata and Akron, and then, just a few miles farther, you’ll pass through beautiful country pastures. Along the way, there are plenty of historical sites to see, as well as locally owned shops, restaurants and produce stands that are only a short walk from the trail. Everything about this trail makes it an ideal way to spend the day.

Currently, the trail runs just over 7.5 miles through the three aforementioned boroughs, as well as Ephrata and Warwick townships. Downloadable maps of the trail are available online and show available parking, rest stops, points of interest and more. The map will also help indicate which portions of the trail are currently paved and unpaved.

For a map and more details about the trail, visit the Warwick Regional Recreation Commission website at https://warwickregionalrec.org/trails/wert/. You’ll also find a link to information about the Lititz Bikeworks ride-share program and bike rentals. See you out on the trail!

In Search of an EVOO

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Olive oil fans range from passive to obsessive; I’m about in the middle. Whether a bottle sits in the cabinet as an occasional ingredient or the home cook knows the molecular advantage to heating olive oil and butter for frying the perfect egg, there is no doubt that the bottled olive extraction is a staple in kitchens around the world.

The production of olive oil dates back to at least 2400 BC in the annals of Eastern Mediterranean history. More than 3 million metric tons of olive oil are produced annually worldwide. Olive oil is used for cooking and eating, in religious ceremonies, and in soaps and other skincare items. It has even been used as lamp oil. Claims of it being a health benefit continue to grow.

With all the choices available – from your local grocery store to specialty shops – how do you know what to buy? For some guidance, I turned to my son, Tyler Upton, who is now the executive chef at National Geographic’s Tutka Bay and Winterlake lodges in Alaska. “If I could give any advice to the home cook, it would be this: stop cooking with your olive oil. I don’t mean stop using it, but rather stop heating it in your pan before sautéing,” he says. “Doing so destroys the nuances we all love about it; rather, finish your food with olive oil. You’ll find it makes all the difference. Not all olive oil is created equal, so taste a few kinds to find what suits you.”

Following his directive, I visited three spots in Lancaster County that specialize in olive oil.

S. Clyde Weaver

The folks at S. Clyde Weaver have been in the olive oil and balsamic game for a while. (You can’t find premium olive oil without balsamic vinegar.) In fact, they’ve been in the food business for nearly 100 years. The company’s namesake and his wife, Emma, not only got married in 1920, but they launched a business that specialized in specialty meats and cheeses. Initially, they sold their products at local farmer’s markets. Success led to a storefront along the Manheim Pike. The storefront grew by leaps and bounds and was joined by a satellite store and eight regional market stands.

I first spotted the shiny metal containers (called fustis) filled with oil lined up against the back wall in the retail store and café in East Petersburg several years ago. I thought I’d head back and check in with Tim Godshall, the general manager of retail operations.

“We’ve been selling olive oil and balsamic for 10 or 12 years now,” Tim says, as I peruse the selection. “Back then there was a big need that wasn’t being filled. It made sense because we do a lot with imported cheeses and meats.”

The big seller at S. Clyde Weaver is the premium-aged extra virgin olive oil (EVOO). As fads and flavors come and go – I sampled the new sundried tomato EVOO – the premium-aged stands the test of time for its consistency.

“We try to get different flavors in and out by working with our importers,” he explains.
The store carries 23 different olive oils and balsamics. As we begin to talk about balsamics – I was drawn to the white balsamic with mango and passion fruit – Tim shares an expert tip. He likes to use balsamics in grilling, especially fruit.

“Peaches are my favorite. Peel it, cut it in half, soak it in balsamic for a little bit, and then throw it on the grill. It caramelizes. It’s so good,” he adds.

For grilled fruit, he sticks with an unflavored balsamic, but occasionally he’ll switch to a chocolate balsamic. And, speaking of chocolate balsamic and grilling …

5253 Main St. (Manheim Pike), East Petersburg. 717-569-0812 or sclydeweaver.com.

Olio Olive Oils & Balsamics

From the outside, Olio in Lititz appears deceivingly small. Inside is a massive retail area featuring hundreds of items ranging from olive oils to specialty honey, salt and maple syrup. And, you can taste almost everything!

I ran into co-owner Joe Desimone, who was happy to greet me when I walked in with my family. After a bit of perusing on my own, I enlisted Joe’s expertise, and he explained how blending balsamics can lead to some interesting flavors. Balsamic is a thick, dark and usually aged vinegar made from grape must. Because it is not regulated as closely as wine or even olive oil, balsamic can range in composition – perhaps with the addition of wine vinegar – and cost. This also allows for some extremely fun flavors.

Joe leads me toward the back of the store where he pours me a sample of the garlic balsamic. I taste it and describe it as garlicy but a bit sweet. Then, he pours me a sample of the hickory balsamic; it’s smoky, but not overpowering. Next, he combines the two, and I know grilling will never be the same again!
“I love this combination,” he says. “They’re both good separately, but together they become something else completely.”

We head over to a fusti tagged with a yellow starburst reading, “Joe’s Choice.” This is the 25 Star, a classic balsamic from Modena, Italy, which has been barrel-aged using traditional methods. I can appreciate its thick consistency and pungent taste. By now, my kids had found the table filled with chocolate balsamics and were waiting patiently for an adult to tap a sample. Chocolate marshmallow balsamic is exactly what it sounds like.

When it comes to oils, I found two unique items I really like. The Citrus Habanero Fused olive oil would be great for cooking, maybe finishing off some roasted vegetables. The Sonoma-smoked EVOO will inspire a grilled finish without becoming too intense.

41 S. Broad Street, Lititz. 717-627-0088 or oliooliveoil.com.

Seasons Olive Oil & Vinegar Taproom

Seasons is a micro-chain specialty store owned and operated by Tim and Soraya Aguilar Balshi. Owners of an olive oil import business, the couple noticed a trend in olive oil taprooms opening in large metropolitan areas and decided Lancaster was ready for one in 2012.

When it comes to olive oil, Seasons offers a great selection of regional varieties. You can taste the difference between oils from Chile, Australia, Greece and Spain.

During a recent visit, I came home with a cranberry pear rosé white balsamic, which we use with spinach salads. But, what I really like is the store’s selection of oils beyond the olive. From avocado to roasted pistachio, these unique oils can add that secret finesse to a number of dishes.

36 W. King Street, Lancaster. 717-396-1380 or seasonstaproom.com.

As Chef Tyler suggested, I tried enough olive oils to find out what suits me. I’ve become a fan of mono-varietal Arbequina olive oil. The aroma is usually big, and the flavor is mild. Notably from Catalonia, Spain, Arbequina olives are now grown in several climates around the world, including California. All three stores in Lancaster County carry at least one Arbequina oil, so I’m assured of always being able to find some.

Go Native with Woody Shrubs

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Because they are considered more beneficial to our native pollinators and birds – as well as non-native bees – there is a trend among avid gardeners to grow as many native annuals and perennials as possible. That’s all good, but how about considering native shrubs also?

I would add the argument that native shrubs create a sense of place rather than the ubiquitous Japanese barberry and euonymus, both of which have become invasive and are crowding out our native species. In my opinion, they should be banished from our gardens and no longer sold in nurseries. One recent report claims that only 4% of the woody plants sold in the nursery industry are native.

Here are several of my favorite native shrubs:

Virginia sweetspire, Itea virginica ‘Henry’s Garnet’

This shrub attracts attention twice in the gardening year. Typically growing 3- to 4-feet high, it is a broad-spreading, deciduous shrub with arching branches. In late spring to early summer, it is completely covered with showy, tiny white flowers borne in cylindrical, drooping racemes (3-6 inches long). The fragrant flowers attract butterflies and other pollinators.

Virginia sweetspire, fall color

Oval, dark-green leaves turn a stunning deep and glossy burgundy in autumn. There is a long period of fall color well into November, and the leaves often persist on the plants until early winter.
Virginia sweetspire is a versatile shrub. It will grow in sun or shade and can be used as a single specimen or massed in a shrub border or foundation. It is a good choice for wet locations such as low spots or pond and stream margins. It naturalizes well because of its suckering habit and has no pest or disease problems

Fothergilla, Fothergilla gardenii

This underused shrub is related to the more familiar witch hazels and also has fragrant flowers – but they are 2-inch-long bottlebrush-like spikes that appear in late April, before the leaves emerge. The fragrance has been described as being like clover honey.

The leaves, which are free of pests and diseases during the growing season, turn vibrant shades of yellow, orange and red on the same plant in the fall. My experience is that the shrub displays its fall color late, after most plants have shed their foliage.

Fothergilla is native to moist, lowland coastal areas in the southeastern states. It is compact and slow-growing to 3-feet tall and wide. Situate this trouble-free plant in full sun or part shade. It makes a nice accent plant or can be used for mass planting. It will perform best in well-drained, moist, rich soil. ‘Mount Airy’, a cultivar, is more vigorous and upright in growth habit and is said to have more abundant flowers and brilliant fall color.

Elderberry, Sambucus canadensis

Elderberry is native from Nova Scotia to Florida and Texas and is often seen in rich, moist soil along roadsides or the edge of meadows. But, it also makes a great addition to a large border or for naturalizing. Large, flat-topped white flowers cover the shrub in late June into July in full sun or part shade.

By August and September, it is covered with huge clusters of purple-black fruit, which are great for jellies, pies and very easy wine-making. (You can make elderberry flower fritters, as well; online recipes are plentiful). At least 37 species of birds relish the fruit, including grosbeaks, brown thrashers, mockingbirds, eastern bluebirds, catbirds and woodpeckers. It also hosts the splendid cecropia moth. Because it can reach 8 feet, I suggest cutting it back regularly to keep it dense and provide showier fruit display.

Several cultivars are available for garden use: ‘Adams’ and ‘York’ for their larger fruit; ‘Aurea’ for its golden leaves that hold color; ‘Laciniata’, which has deeply cut leaves; and ‘Variegata’ with creamy white-yellow outlines on the leaves. You might also find black-foliaged selections like ‘Black Beauty’ and ‘Black Lace’. These are cultivars of the European S. nigra with alluring foliage but not edible fruit.

Bayberry, Morella pensylvanica

Generally listed as Myrica pensylvanica, this native has a new Latin name, Morella pensylvanica. Found from Nova Scotia to Florida, this one prefers sandy, acidic, dry and infertile sites like beach and seaside areas. Thus, it is useful in hopelessly difficult places like the edge of a parking lot where it tolerates salt spray. It is an upright rounded suckering shrub with lustrous, leathery green foliage that will grow in full sun to partial shade. It fixes atmospheric nitrogen in the soil.

The April flowers are not showy, but by the end of summer, the female plants are covered with clusters of gray, spherical, waxy aromatic fruit, which often persists throughout the winter. Many birds eat the fruits, including woodpeckers and meadowlarks. If you get to them first, you can always boil the berries to extract the wax and make bayberry candles, soap or sealing wax.

Why isn’t this versatile and adaptable plant used more often in our gardens? One likely reason is that it is difficult to find in nurseries (one should buy regionally-grown container grown plants to ensure heat and cold tolerance). Use it for screening, naturalizing or in the mixed border.

Wild hydrangea, Hydrangea arborescens

It seems everyone loves hydrangeas, particularly the dramatic colorful ones that are often greenhouse-grown container plants with flowers that are sometimes globes, sometimes discs in colors that range from intense pink to nearly pure blue. Widely planted is the majestic oak-leaved hydrangea, Hydrangea quercifolia, with its huge white flowers and red fall foliage color. There is even a climbing hydrangea, H. petiolaris.
Less familiar is the eastern woodland native, H. arborescens, sometimes called the smooth hydrangea. It is a perfect choice for moist, humus-rich soil at the edge of woods or on the north side of the house, where it has relief from midday sun.

This 3- to 5-foot hydrangea flowers on new wood, meaning it can be cut back in late winter to encourage larger flower heads. I recommend the cultivar ‘Annabelle’ because its larger mop-head flowers develop in early summer in a progression of icy greens, maturing to pure white and then, in late summer, darkening to a rich avocado. Thus, a spectacular show in the garden for several months from an easily grown shrub. There is no fall foliage color.

Black-haw viburnum, Viburnum prunifolium

This tough small tree (up to 15 feet) is also hard to find in nurseries but is definitely worthy of landscape use. The small oval leaves look similar to those of cherry trees, which accounts for its Latin name. It will tolerate full sun to heavy woodland shade but will flower best with at least a half day of sunlight.
The flowers are flat-topped and white in May but are not fragrant like its cousins, the viburnums. They are followed by blue-black edible fruits, which can be used for jelly, but the birds will likely get to them first. The fall color is usually a terrific glistening purple-red. The tree displays distinctive pebbled bark. It can also be grown as a multi-stemmed shrub.

Bottlebrush Buckeye, Aesculus parviflora

First noted by the famous plant explorer William Bartram during his travels in the southeastern states, it is reliably winter hardy in Lancaster County. This is one of the best flowering shrubs for shade. It is dense and mounded, 8- to 10-feet high with equal spread in part to full shade. It prefers rich, moist, loamy soil and will not tolerate dry soil.

The large palm-shaped leaves support erect, very showy cylindrical panicles (to 12 inches) of tubular white flowers with conspicuous red anthers. This July bloom in the shade is spectacular. Flowers give way to glossy inedible (actually toxic) buckeyes. The foliage turns yellow in autumn and quickly drops. I particularly like that it does not have “bare knees” – like so many tall shrubs – because of its suckering habit. It is an ideal choice for large-scale understory plantings. It is not susceptible to the foliar diseases one usually associates with the buckeye trees. It attracts hummingbirds and eastern swallowtail butterflies. Deer do not touch it.

In Celebration of the Hunt From a Culinary Perspective

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Steeped in tradition, our Chester County neighbors honor the centuries-old sport of foxhunting with a cookbook that is intricately connected to Lancaster County through the eye of photographer Brian Donnelly.

Thundering horses’ hooves, baying hounds with noses to the ground, dapper riders bedecked in scarlet and black brass-buttoned hunting jackets and bowler helmets – these are images foreign to Lancaster County, but just a few miles east in Chester County, they are familiar sights and sounds. Since 1883, from November to March, members of the Radnor Hunt Club preserve the storied tradition of the fox chase. These days, however, the end of the no-kill hunt is punctuated with a modernized social hour of food and drink in the form of tailgating.

From the delicious variety of post-hunt delicacies served out of the backs of SUVs came an idea: the first-ever Radnor Hunt cookbook. “At our tailgates after the hunts, we saw such a depth of recipes that we could tap into,” says Virginia McNeil, who, along with her 30-plus cookbook committee, collected recipes from Radnor Hunt members and friends to create a beautiful 300-page hardbound cookbook that celebrates foxhunting’s culinary history. The two-year project involved preparing and vetting each submission, then formatting the chosen standouts to consistently reflect the lifestyle cookbook’s voice and style of writing. “We had to try all recipes and cocktails,” Virginia recalls, adding, “It was tons of fun.”

Each of the hunt country’s specialties was recreated in Lancaster County for its moment in the spotlight – painstakingly detailed by a Philadelphia professional food stylist, then photographed by Brian Donnelly, owner of Donnelly Studios. In his North Prince Street headquarters, Brian captured the glisten on the Côte du Boeuf, the velvety texture of Chocolate Bourbon Pecan Bread Pudding and other details for the 60-plus delectable photographs that accompany the recipes. “I was intrigued with the opportunity to work on a cookbook,” says Brian, who has shot thousands of food images for commercial clients over his more-than-25-year career. He can also verify that each recipe was worthy of appearing in the cookbook. “I tasted nearly all of them after the shoot, and each one was exceptional,” he notes. Brian also followed a Radnor hunt in a chase car and on foot to capture the pageantry of the 500-year-old tradition. “When you witness four mounted horses abreast jumping a fence, it is spectacular,” he remarks.

Intended to be more than just a cookbook – it does provide 15 full menus and nearly 100 recipes – The Fox’s Kitchen is also a pictorial lesson in the social-but-rigorous sport, plus it provides insiders’ anecdotes of foxhunting’s history and etiquette. Ultimately, the sale of the limited-edition cookbook serves as a fundraiser for The Hounds Foundation, a 501(c)(3) nonprofit organization founded by the Radnor Hunt members with the mission of perpetuating an understanding of the country way of life, promoting land conservation, and preserving the traditions of hunting with hounds, despite the ever-threatening loss of rural environs to sprawling suburbia. The foundation also fosters the humane treatment of hounds and serves to educate the public on proper practices that promote hound health, training and hunting.

The Fox’s Kitchen and its photographer, Brian Donnelly.

The tradition of foxhunting is authentic to Chester County and the Brandywine Valley, as it was Philadelphia upper crust that established the first organized foxhunting club in the colonies centuries ago. It was Philly’s foxhunters – adept horsemen, of course – who became the initial cavalry unit of the colonial army. (According to Mount Vernon’s website, “What George Washington learned as a foxhunter about protocol and rough riding became invaluable to him later in life.”) Today the Radnor Hunt Club holds the distinction of being the oldest continuous foxhunting organization in the United States.

For more information about The Fox’s Kitchen, visit thehoundsfoundation.org.

What I LOVE to Do in February!

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February is known as the month of “love.” So, here are a few simple things that I “love” to do in February (and on most days that end in -y) that don’t cost a dime.

1. Spending time with my family (always).

2. Singing: “The best way to spread Christmas cheer is singing LOUD for all to hear!”

3. Kicking off my work shoes/socks and putting on thick, fuzzy socks.

4. Hearing the crunch of snow under my feet while walking down a nice, quiet road.

5. Drinking hot chocolate on Sunday afternoons.

6. Cracking open a box of Queen Anne Milk Chocolate Cherry Cordials, usually around Christmastime, but February is a good month to eat them, too. (February 14 is Valentine’s Day, duh?!)

7. Sitting by the heater and reading a good book (or watching a cozy movie/binge watch TV shows taped earlier during the week).

8. Playing a board game or creating something artsy.

9. Organizing my closet, kitchen or filing cabinet (basically organizing anything in my house; we bought a house and moved 3 months ago).

10. Sitting inside the house with a cup of coffee while watching our daughter and 1-year-old huskimo play outside in the snow.

 

Have a fabulous February! Stay warm, y’all.

Food & Fun at Max’s Eatery

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The motto of Max’s Eatery is “everyday eating.” It lives up to that promise, offering “adventurous food” at affordable prices with a dash of fun and “beloved memories” thrown in for good measure. Located in downtown Lancaster’s market/theatre district, Max’s held its grand opening in September.

Megan Lefever Titter manages the front of the house, while Chef Matt Titter oversees the kitchen.

The restaurant is a collaboration between partners Douglas Bernard, Connor Harris and Chef Matt Titter. Megan Lefever Titter, who is a certified sommelier, serves as front-of-the-house manager. Named after Matt and Megan’s 9-year-old son, Max, the eatery fills a niche in the downtown restaurant scene.

“Matt and I moved from Lancaster to Arizona a few years ago. I was a teacher, and he went into the restaurant business,” Megan explains of their journey. Megan had worked in restaurants during high school and college. “While I liked being a teacher, I missed being in restaurants, so I worked part time in a restaurant,” she continues. “We would talk about opening our own place. When we moved back to Lancaster, the conversation continued. We wanted a central location, but we also looked at what was missing from the restaurant scene and decided to fill that niche.”

The interior, which is characterized by exposed brick and high ceilings, offers seating for about 115, including tables in the two storefront windows that flank the doorway. A counter features seating on soda fountain-style barstools. The restaurant’s name and motto are emblazoned in neon pink behind the counter/bar. Matt says the counter styling was inspired by sushi counters, which traditionally have two tiers. “We deliberately designed the counter to be two-tiered rather than a flat bar top,” Matt notes.

“You’re just as likely to be seated beside a child enjoying a milkshake from the JV menu as you are someone enjoying a meal and an adult beverage,” Megan points out. “And, counters seem to encourage conversation among people. We love that people are making memories here as they snap photos with the counter and sign in the background.”

Also, by design, there are no TVs. “We want to encourage couples, families and friends to interact with one another rather than focusing on a TV,” she stresses.

“Our whole concept is a nod to the heritage and history of a community
‘go-to’ spot,” Matt adds.

Max’s offers an “all-day” menu. “Breakfast meetings are popular downtown, so we offer breakfast items. But we’re also an everyday eatery, so we want someone coming home from third shift to be able to order breakfast, a sandwich or an entrée,” Megan says.

Matt says the menu will change two to three items annually as seasonal items are added. For example, the recent “Sweater Weather” menu included a Fall Gobble sandwich – house-roasted turkey, herb mayo, cranberry relish, bacon and sambal slaw on a toasted pretzel roll. The menu also features sweet potato hash, roasted veggie burrito, burgers, chicken puff pie, spaghetti Bolognese, a Caesar salad, and hot popper crab dip. For those on the go or for family dining, there’s a cereal bar.

All of the bartenders are also trained soda jerks. “We do have a full bar, but we also offer both JV shakes and floats without alcohol as well as adult shakes and floats,” Megan explains.

Staff engagement is part of the fun – in fact, Max himself can sometimes be found at the restaurant after school or during school vacations. If it’s a guest’s birthday, they not only receive a special treat (a waffle with whipped cream and a candle), but also a serenade from the staff. “We really love birthdays,” Megan says with a smile.
Max’s also hosts a monthly Sunday Supper that’s theme-based. According to Megan, the themes vary and have included the Great Maxby – a nod to the flapper and speakeasy era – where staff and many of the guests dressed in period costumes.

For the upcoming Galentine’s Day (February 13), Max’s will have a special float as well as a few other features. “It will be a fun time,” Megan says.

What is Galentine's Day?
What is Galentine’s Day? The comedy series Parks and Recreation receives credit for this pop culture-inspired holiday. In the February 11, 2010, episode of the NBC series, Amy Pohler’s character, Leslie Knope, referenced her annual Galentine’s Day party, explaining to castmates and the audience that “every February 13, my lady friends and I leave our husbands and boyfriends at home, and we just go out and kick it, breakfast style.” The episode inspired Galentine’s Day celebrations nationwide. Breakfast has since expanded to include brunch, lunch and dinner. Parties are held in which women celebrate their friendships. As a result, on February 13, many waffles (the official food of Galentine’s Day) are eaten, mimosas imbibed and gifts exchanged. Restaurants, florists, spas and salons, greeting card companies and retailers have jumped on the bandwagon.

Max’s Eatery is located at 38 W. King St. Hours are Monday-Thursday, 7 a.m.-10 p.m.; Friday, 7 a.m.-2 a.m.; Saturday, 9 a.m.-to 2 a.m.; and Sunday, 9 a.m.-7 p.m. Reservations can be made online. Takeout available. Delivery available via Uber Eats. For more information, call 717-984-6286 or visit maxseatery.com and on Facebook.

Lititz Fire & Ice Festival

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A few years ago, Lititz was voted America’s “Coolest Small Town” by Budget Travel readers. Perhaps that’s because there is always something going on in Lititz, no matter the season. Traditionally, President’s Day weekend would be the “coolest” time of year around town (weather wise), but the Lititz Fire & Ice Festival has certainly heated things up! The festival is a four-day event happening February 15-18 with a variety of activities (many of them free) being held across town.

The festivities begin Friday night (5-9 p.m.) with live music, ice sculpting demonstrations, nearly two dozen food trucks and more than 50 ice sculptures – courtesy of DiMartino Ice Company in Westmoreland County – on display along Broad and Main streets. As you enjoy the festivities, be sure to check out all of the wonderful shops, restaurants and businesses Lititz has to offer.

Things will heat up Saturday morning when 20 chefs bring their fire to the annual chili cook-off. This event will be held at Warwick High School from 11 a.m.-3 p.m., and an admission button ($10 for adults and $5 for kids 12 and under) is required. The buttons can be purchased at Stauffers of Kissel Hill, Bomberger’s and other locations. These top chili chefs will be engaged in a fiery competition to win your votes on behalf of the 20 local nonprofits they represent, making this one of the tastiest charity events around.

Other events being held at the high school on Saturday include the Kids Carnival and the Vendor Fair. We’ve had the pleasure of enjoying the activities, games and more kid-friendly food the carnival has to offer families attending the festival. Wristbands and tickets can be purchased for rides and activities at the carnival.

Meanwhile, the Vendor Fair, which will be held in the school’s hallways, presents a great opportunity to discover local area businesses and organizations that make an impact through providing their services to the local community.
While there are no organized events planned for Sunday and Monday, the ice sculptures will remain on view throughout the downtown area.

Now in its 14th year, the Lititz Fire & Ice Festival has proven to be a hit with those suffering from cabin fever, as it attracts an estimated 40,000 visitors. As a fundraiser, this event also helps to support the community programming of sponsors Venture Lititz and the Lititz Lions Club, as well as the local businesses and organizations that come together to make this event a success year after year.

For a full schedule, map and other information about the event and sponsors, visit lititzfireandice.com.

Working … Together

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Family-owned businesses, some of which have been led by succeeding generations of family members, are a hallmark of Lancaster County. Lancaster is part of a very big picture. According to Business Week, two-thirds of small businesses in the United States are family owned, thus playing a major role in the country’s economy.

Breaking the statistic down further, it is estimated that one-third of such businesses are headed by a couple. While couple-owned businesses are often regarded as a new phenomenon, they are really part of the fabric of this country. Women have helped run family farms since the first settlers arrived. Mom-and-Pop stores once populated Main Street. Many a wife has contributed to her husband’s business (and vice versa) by doing the bookwork, answering phones and assuming the responsibility for a myriad of projects in order for it to succeed. Singing, acting and production duos have entertained us for decades.
Working together 21st-century style has given way to terms such as “24/7 marriages,” “co-preneurs” and “work-linked couples.” Again, Lancaster is on trend – when we formulated the idea for this feature, so many couples were suggested that we had a difficult time narrowing it down to just four.

Of course, operating a business together, working for the same company or sharing the same career have generated their fair share of studies, as well as features in newspapers and magazines. A movie relating to the subject – A Star is Born – is nominated for a slew of awards. While many assume the worst of such situations, studies show that the pros often outweigh the cons. For example, a study was conducted in cooperation with various universities nationwide in which nearly 700 men and women participated. Each participant was given a questionnaire that focused on work-family balance. Questions centered on family and job satisfaction, and the work-related support the participants receive from their respective spouses/partners. The spouses/partners in turn completed a questionnaire that related to family satisfaction and how job-related stress affects family life.

The results, which were published in the Journal of Occupational Health Psychology, demonstrated that spouses/partners who are connected at both home and work – one-fifth of the participants worked together or shared the same career – are more understanding and supportive of each other. In fact, their levels of satisfaction were two times higher than couples who did not share the same workplace experiences or careers. Ultimately, the study supported the theory that couples who work together or in the same careers are happier at home and more productive in the workplace.

Could working with your spouse or partner be for you? Meet four Lancaster couples who are making it “work” for them.

Jonathan & Brittany Leitzel

Occupations: Jonathan is a barber; Brittany is a stylist & permanent cosmetics specialist.

Name of the businesses you own: The Black Comb and The Pink Lady/ Pink Lady Permanent

How did you meet? We actually met when we were in high school at a church event, but we reconnected later in life through social media.

How many years have you been married? Any children? We’ve been married for six years, and our daughter, Mia, is 2 years old.

What’s it like to work in the same profession? It’s so great to have someone understand exactly what kind of stressors you may deal with on a daily basis. We’re able to decompress in the same way at the end of the day, and I think we have a different level of patience and understanding when one of us has had a particularly difficult day.

What are the challenges of working in the same profession as your spouse? Honestly, none that we can think of. It really is great knowing that they’re right around the corner if you need them or need to tell them something. Plus, we don’t work right next to one another, so we still have lots to catch up on at the end of the day.

What are the benefits of working together? Same as stated above. Plus, who wouldn’t want to work with their best friend? We also get the opportunity to become familiar with one another’s clients and coworkers and sometimes even get to participate in the same continuing education classes. Overall, our shop has a really good time together. I think we’ve been able to facilitate a relaxing and fun environment where we all actually enjoy coming to work.

How do you separate personal life from professional life? I think having our daughter helps with this. When we’re not in our shop, we’re focused on her and doing fun things together as a family. We also make it a point to travel when possible, explore new cities and visit friends and family, which is a great way to reconnect and get a fresh perspective.

Any advice for couples who plan to work together or currently work together or in the same field? Even though we’re working in the same business, we have completely different focuses while we’re there. We’re able to learn so much from one another about different techniques and services. Regardless of what field a couple is in, I think it would be helpful if each person has a different expertise or specialty. That way each person feels like they’re contributing in an equal and unique way.

Blackcombbarbers.com | Thepinkladysalon.com

 

 

Dorothy Dulo & Roger Godfrey

Occupations: Dorothy is a nurse; Both are social entrepreneurs.

Name of the businesses you own: Rafiki Shoppe and the Rafiki Africa Foundation (nonprofit)

How did you meet? We met in college. We both attended a college in Southern California as foreign students. A friendship that started there as students, going through the same challenges of adapting to American life, ended up in a relationship and forever happily married.

How many years have you been married? Any children? We’ve been married for 13-and-a-half years. We do not have any children.

What’s it like to work together on a daily basis? Working together has been great. We have really come to know each other and grow closer. We come from different cultures and live in a different culture. So, we are always learning about each other. We have learned each other’s strengths and weaknesses. We use that to our advantage. We each focus on our strengths and support each other. Roger is very outgoing and a social butterfly. I (Dorothy) am more of an introvert. I have learned a lot from him as he takes lead in customer service, sales and initiating new relationships. We compare notes and give each other feedback.

What are the challenges of working on a daily basis with your spouse? Our biggest challenge is when we both are having a rough day. At times you don’t want your spouse to see you in your most vulnerable point. We then look at each other and immediately know we are having a rough day. So, it turns into a strength – we talk about what each one of us is feeling or dealing with. We then find ways to support each other. Most of the time it ends in a big laugh, prayer time or a joke.
It’s also challenging to be intentional about having personal time. If we don’t intentionally schedule time for ourselves, we don’t get quality personal time. We are still constantly working on this one.

What are the benefits of working on a daily basis with your spouse? You get to know your spouse really well. We are both forever grateful for this. The opportunity to always have your best friend and the person you trust the most help you make business decisions is amazing and so empowering. We also have the advantage of seeing each other’s world as much as possible daily. You don’t have to wait for catch-up time. And, most important to us is that we get to model this to the children and youths we serve in Kenya through Rafiki Africa Foundation.

How do you separate your professional life from your personal life? It’s hard. We always have the temptations to talk about work and business. We try to schedule private times away from the areas of business and our nonprofit work. We also try to spend time with other couples and do church and group activities. This helps us to connect with other people and forget about our work.

Any advice for other couples who plan to work together or currently work together? It’s definitely a blessing, but it may not work for everyone. If you have this option, do it. Be intentional and open with each other from day one. If you realize that it’s not working out, don’t push it. Make the change in the area that is not working as soon as possible. Your marriage takes priority over business and work.

Rafikiafrica.org | Rafikishoppe.com

 

Susanne Scott, MD, MPH & Thomas Scott, MD, MBA

Occupations: Both are physicians at Penn State Health’s new Lime Spring Outpatient Center on Noll Drive.

How did you meet? We met during our residencies at Lancaster General Hospital. Tom went to medical school at Jefferson in Philadelphia, and I (Susanne) went to Duke in North Carolina. The residency program at LGH lured us to Lancaster and since then, we’ve grown new roots here as part of Penn State Health.

How many years have you been married? Any children? We married in September 2001, just after 9/11. We have four children: Sarah, William, Stephen and Maria.

What’s it like to work in the same profession? We started our relationship working together and we still work together, so there is a natural fluidity between our professional and personal lives.

What are the challenges of working on a daily basis with your spouse? What are the challenges of working in the same profession? Medicine can be very demanding of one’s time and energy; that is definitely a challenge with both of us working in a demanding field. We try to be proactive in planning our schedules both at home and at work.

What are the benefits of working on a daily basis with your spouse? What are the benefits of working in the same profession? Because we are family physicians, there is an inherent benefit to caring for families as a family right here where we live. We share many patients and take care of many families collectively – when one of us is not available, the other usually is. It is a pleasure to be able to provide that kind of care, and it’s something that has only been enhanced for us and our patients with our move from Oyster Point to the new Lime Spring facility.

How do you separate your professional life from your personal life? As active members of the community in which we work, it is difficult at times to create a separation between one’s personal and professional lives, but we feel privileged and honored that the people we see in our day-to-day lives trust us with their medical care.

Any advice for other couples who plan to work together or in the same field? Communication, flexibility and commitment to the same set of values is key.

Medgroup.pennstatehealth.org/lancaster

 

Elisabeth Weaver & Casey Spacht

Occupations: Elisabeth is the co-owner/farmer/operator of Lancaster Farmacy. Casey, who co-owns Lancaster Farmacy, is also the executive director at Lancaster Farm Fresh Cooperative.

How did you meet? Lancaster’s Punk Rock Flea Market at the Chameleon Club.

How many years have you been together? Any children? Nine years. We are the parents of 6-year-old Quehanna Spacht Weaver.

What’s it like to work together on a daily basis? It is complimentary because Casey is more on the marketing end, while I (Elisabeth) am more on the ground running the farm. We can bounce ideas off each other about what went on in our days. We can offer unique perspectives for the same profession. We positively critique each other’s ideas and work because we share common goals and have respect for one another. We don’t step on one another’s toes because we take turns at who is the lead on different tasks, and we value and respect each other’s gifts that we bring to the table.

What are the challenges of working together on a daily basis? Sometimes the biggest challenge is knowing when to turn work off because the work is never done. In the profession of farming, there are many variable conditions that are out of our control that make us abandon our agendas for our days. This can mean longer work days that ultimately take away from the down time we need to rejuvenate and precious family time. There is a lot of pressure in the day to meet deadlines, and we each have to manage the variables that affect us in our different workplaces. Casey has to oversee the customer end from the office, and I have to oversee how the product will be harvested and packed on the farm to be ready for the scheduled pickup. There are a lot of logistics and planning that go into making the system work, so the pressure is on both of us but from different ends as producer and supplier. In the end, communication is the backbone to making things run smoothly, so we are thankful for being able to be a call or text away.

What are the benefits of working together on a daily basis? We can always have a good laugh at the end of the day! We get to sit together at the end of the day and express a shared gratitude for what we do. We get to work as a team to give back to our community, but also the community of plants, fungi and animals. It’s nice to have your partner in life and business also be your biggest cheerleader. We get to grow each year in our relationship and business by choosing what works for us and what doesn’t. We are proud of what one another does and enjoy sharing stories of what we have learned from our past and the present and best of all, sharing our dreams for the future.

How do you separate your professional life from your personal life? We don’t. We have adapted to live through it. We try to live a life that doesn’t separate everything but a life of integration.

Sometimes people make a distinct separation between their job and their life, but if you love what you do, then your job is integrated into a whole. On our first date together, Casey had to make at least 50 calls to farmers who were waiting by their phones for their orders, and I enjoyed jumping right into the role of making the calls while he drove because we get that the work needs to be done because people are relying on the cooperative for their livelihood.

Many years later and now with a young child, we do make it a point to put our phones down and have meal time together even if one of us has to go back to work. We will often trade cooking depending on who has to work late. Becoming parents has taught us that we have to find balance because we can’t both do the 14-hour days that we used to.

Any advice for other couples who are contemplating working together? Take getaways to unplug as a couple and/or family. We rely so much on technology and are so bound to our phones and computers that it really makes a difference to not be around them. When we take trips, we often don’t have access to cell or Internet service, which really is a blessing for getting back to what matters.

In your workplace, highlight one another’s strengths and let each other take the lead in what each does best. Learn how to be a teacher but also a student. Practice listening and learn to ask more questions before jumping into a job and then realizing you weren’t on the same page. Be patient and stay loving when the work gets tough. Be open to feedback. Laugh more!

Lancasterfarmfresh.com |  Lancasterfarmacy.com

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