CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

THE BELVEDERE CELEBRATES A MILESTONE YEAR

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The Belvedere Inn simply has it all – great food, creative cocktails, stunning décor, a knowledgeable staff, a friendly bar, outdoor dining, weekend musical entertainment and a touch of history. Added together, they account for the fact that as the Belvedere celebrates its 20th anniversary, it remains one of Lancaster’s favorite restaurants.

This city restaurant takes its name for the widow’s walk – or belvedere – an architectural element that frequently topped 19th century buildings, notably those built in coastal areas. The belvedere-topped brick building in which The Belvedere makes its home dates to 1869. It was built as a town residence for John Rohrer, a Strasburg-area tobacco tycoon, who also owned The Rohrer House, a hotel that was once located at the comer of West Chestnut and North Queen streets. “Rohrer used this property for entertaining. We’ve kept that tradition going,” says Dean Oberholtzer, who opened the Belvedere in July 1998. Prior to that, it was home to another Lancaster favorite, The Harmony Inn.

Beautifully decorated in true Victorian fashion, the first floor is dedicated to the bar area and dining room. Housed in the original dining room and kitchen of the home, the dining area features warm, rich colors of black and gold, with touches of red. Work by local artists graces the walls. A marble-framed fireplace is the focal point of the raised area of the dining room. Another fireplace graces the lower level. Both are accented by tall, white pillar candles. The high ceilings provide a spacious, lofty feeling that’s further enhanced by mirrors that are scattered throughout the area. Large mirrors are also found in the black-and-gold themed bar, while framed mirrors of various sizes and shapes are placed along the wall of the entry hallway.

The second floor is home to Crazy Shirley’s Lounge, a jazz bar/piano lounge. It’s named after long-time associate and staff member Shirley Fultineer, who Dean notes is semi-retired, but puts in an appearance periodically. “Everyone knows Shirley, and they ask about her,” he says. The space also serves as a private dining area for business meetings and private parties including rehearsal dinners, birthdays and anniversaries. The room has its own bar and boasts a baby grand piano. The décor features warm red tones and mirror-filled walls.

Crazy Shirley’s shares the second floor with an outdoor deck. Dean’s love of gardening is especially evident here, as the lush plantings are not only inviting, but they’re well-tended. Lighting and a fountain add to the ambiance. “The deck has a great view. It’s filled with plants, and a fountain adds to the charm. People like to sit on the deck whenever the weather’s warm enough – we had some people dining there for lunch on some warm days in March. We do have patio heaters for the cooler nights. As long as it’s warm, the deck is open,” Dean notes.

The deck represents the seasonal décor for which The Belvedere is renowned. Dean loves each and every holiday, and all of them are celebrated in style. The Christmas décor is not to be missed, which is why long-time customers have standing reservations for Thanksgiving, Christmas Eve and New Year’s Eve.

In celebration of the restaurant’s 20th anniversary, a “Best of The Belvedere” menu will be offered this summer. Dean notes that in addition to offering seasonally inspired menus, he’s proud of the fact that from day one, the focus has always been on locally grown and raised ingredients. No doubt, the Grilled Caesar Salad – The Belvedere’s signature item – will top the “Best of” menu. Another will be a carry-over from the winter menu – Seafood Fondue, which is comprised of crawfish, shrimp, smoked bay scallops, Reggiano cheese, cream cheese and baked sourdough brushed with shallot oil. “It’s a great thing to share. It’s savory and filling, too,” he comments.

Chef Chad Corradino has created an array of salads, sandwiches and entrées for the lunch menu. Chef Corinna Killian’s dinner menu features a mix of traditional favorites such as filet and salmon with a modern spin.

There are also “feature nights” – Kobe burgers are $2 on Mondays; small plates are $5 on Wednesdays at the bar; and a $10-gourmet pasta special and half-price house wine are available on Thursdays from 5 to 9 p.m. at the bar. The Belvedere also offers a late-night Happy Hour from 10 p.m. to midnight, Friday and Saturday.

The Belvedere is also known for its extensive bar menu that features cocktails (including martinis), wine and a changing array of draft beer. “The Belvedere is more than just a restaurant,” Dean observes. “We have a special niche – people come in and have a drink followed by dinner, or dinner and a drink and then go upstairs to have a martini and listen to jazz. First Friday is still one of the busiest days of the month for us,” he adds.

In reflecting on The Belvedere’s success, he credits the “friendliness of the staff and the fact that our food is consistently great.”

The Belvedere Inn is located at 402 North Queen Street, Lancaster. Lunch is served 11 a.m.-2 p.m., Monday through Friday. Dinner is served 5-11 p.m., Sunday through Thursday, and 5 p.m.-midnight, Friday and Saturday. Bar hours are 11 a.m.- 2 a.m., Monday through Friday, and 5 p.m.- 2 a.m. Saturday and Sunday. Crazy Shirley’s is open 7 p.m.- 2 a.m., Wednesday and Thursday, and 5 p.m.- 2 a.m., Friday and Saturday. Reservations are recommended, particularly for weekend dining. Call 717-394-2422 or visit belvederelancaster.com and Facebook.

A New Bridge for the Enola Low Grade Trail

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A new bridge is spanning the gap over Route 222 (Beaver Valley Pike) in Quarryville. It sits on the footprint of the former stone arch bridge that provided entrance to the borough from the north for more than 100 years. The new steel-and-concrete pedestrian bridge represents one of the final missing pieces in the 23-mile section of the Enola Low Grade Trail, running from the Safe Harbor Dam to Atglen. The crushed-gravel trail will now cover 8 uninterrupted miles, extending from heavily wooded Martic Township, over the stone arch bridge in Smithville, into the rural countryside of Providence Township, and all the way through Quarryville Borough.

The trail follows in the footsteps of railroad history. At the beginning of the 20th century, the demand for commuter rail travel created congestion on the Philadelphia to Harrisburg Main Line. To alleviate the congestion, the Atglen & Susquehanna Branch of the Pennsylvania Railroad was built between 1902 and 1906. With the exception of the Panama Canal, the project required more earth to be moved than any other project of its day. The task also called for major feats of engineering for the time period.

The line was largely used for freight traffic that was hampered by much steeper grades on the Main Line, which is how it became known as the “Low Grade.” It also provided a new connection with the Columbia & Port Deposit Railroad.

Hurricane Agnes (1972) destroyed the rail bed in the Quarryville area, prompting Penn Central to initially announce it would abandon that section of tracks. Instead, members of the Quarryville Area Shippers Association partnered with the railroad to construct a branch connection that would allow Southern End businesses to continue shipping their products by rail. The connection remained in use until 1982, when Conrail abandoned it.

More than 100 years after its construction, many local residents were sorry to see the original stone arch bridge removed over a seven-day period in 2009. However, the bridge had become a detriment to the highway. The passageway beneath the bridge was so low and narrow that a car couldn’t pass through it at the same time as another larger vehicle. The new bridge not only provides for a smoother traffic flow, but it will provide a much-needed connection for all the walkers, runners and cyclists who wish to enjoy the picturesque views the Enola Low Grade Trail has to offer.

The opening of the bridge couldn’t have come at a better time. As you probably know, the deck of the recently restored Martic Forge Trestle was destroyed by fire in April. Prior to this act of arson (per the Pennsylvania State Police), the new pedestrian bridge in Quarryville would have connected more than 12 miles of trail – all the way to the Safe Harbor Trestle (which recently received the grant funding it requires for restoration). Hopefully, the Martic Forge bridge can be restored and the arsonist(s) brought to justice.

In the meantime, let’s not be deterred from using and enjoying this beautiful trail. It’s the best way to show your appreciation for all of the hard work that made this recreational dream a reality.

The Grand Opening Ribbon-Cutting Ceremony for the new bridge that spans Route 222 will be held Saturday, June 9, at 11 a.m. at 520 Fairview Road (Fairview Parking Area) in New Providence. In addition to the ceremony, local community organizations will be offering food, information and activities. For more information, call 717-786-7596 or visit providencetownship.com.

Add Some Spice and Herbs to Your Meals

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Finding Pennsylvania Dutch recipes with seasonings beyond butter, salt and sugar – and maybe saffron and parsley – can be a challenge. While such ingredients make up a warm part of our culinary heritage, there’s considerably more we can bring to the table … like herbs and spices.

Sometime around the age of 15, I remember discovering the metal tin of ground pepper in the back of the pantry. Like me, it dated to 1985. Well into adulthood, I carried the perception that spices lasted forever and that having fresh herbs on hand was too much work and often a waste of energy.

I’m glad to say that those days are in the past both from a personal and a local perspective. Today, downtown Lancaster, along with many other areas of the county, is home to a growing food culture that’s gaining notoriety for its quality and brilliant diversity. I keep having conversations with food folks who grew up in the area and then moved away, only to return with an elevated appreciation for our community. They also return with a host of new ideas in tow. And, transplants from all over the globe are bringing their culinary traditions with them and introducing us to a world of flavor. Where those ideas and traditions intersect with local culture is a true sweet spot.

I suppose you could say I fit into both of those categories. Photography has taken me to Africa, India and southern Louisiana, where I learned how little I know about life, especially food. Along the way, I’ve discovered new cooking ingredients. I adore watching dinner guests discover those flavor combinations with me. When something new becomes a staple in my or a friend’s kitchen, the feeling is wholly gratifying.

In many ways, the key to an exquisite meal is to start with fresh, quality ingredients (and being sure not to ruin them). A collection of ingredients combines to create something greater than the sum of its parts. Especially in preparing last-minute meals, using herbs and spices can be easily overlooked in both freshness and inclusion. Where baking often needs to be a science with precise quantities of ingredients, cooking should be an art. How you cook on any given occasion runs through the filter of your soul, your mood and the flavors of the ingredients you have to work with.

Getting Started

Possessing a fundamental understanding of how specific herbs and spices develop a dish will help you cook free of a recipe and cater to your unique palate. You have to know what flavors you like, and the process of expanding that list is heaps of fun. For example, sweet and spicy play well together as is evidenced in Mexican hot chocolate, which can include cinnamon, sugar and nutmeg balanced with tantalizing chili powder. Star anise, cloves, rosemary and allspice paired with maple syrup or honey can set off creamy foods (think cocktails or even ice cream).

The selection of ingredients lining your pantry shelves is usually determined by the cultural varieties of food you enjoy cooking. While space is often limited, the list of options to consider is endless.

Prep

A mortar and pestle will enhance the spices and dried herbs already in your pantry. Useful for crushing and finely grinding wet or dry ingredients, mortar and pestles have greater relevance in our lives than on signage at the local pharmacy. There are several types available; I recommend starting with a set made of granite or marble for versatility. Similar to how you slice an onion, how you mince, crush, slice or even roast whole garlic cloves will bring out different notes from the same food source.

Salt and Pepper

While salt and pepper are as basic as it gets, many variants of even those simple choices are widely available. While freshly ground pepper brings a bold complexity to a dish – adding dimension and flavor – I love crunching into bits of Tellicherry peppercorns in buttermilk deep-fried chicken for an explosion of mild heat.

Conversely, salt enhances flavors that already exist, except where outside flavors have been added, such as with applewood-smoked or lavender salt. Large, flaky salts such as Maldon, kosher and (pink) Himalayan sea salt have coarser granules that make them an excellent choice for finishing a dish or adding crunch and a burst of flavor. Finer table salt spreads evenly for more consistency. In cooking, the finer the grain, typically the less you’ll need because it packs more densely, so choose wisely when you pull one from the cupboard.

Some Must-Haves

Growing your own herbs adds freshness with a connected sense of pride to your cooking. Incorporating fresh herbs is a way to take a conventional dish up a level. Try adding rosemary, garlic, olive oil, salt and pepper to potatoes (roasted until crispy), and an otherwise traditional side dish will be transformed into something special.

Basil is an annual herb, one year and done, requiring frequent watering and pruning flower buds before they blossom to keep it healthy. That said, having fresh basil on hand for something as simple as takeout pizza will truly make a person a believer in the power of herbs. Oregano, a staple in Mediterranean dishes, is a hardy perennial and will return even after a hard winter. Lemongrass is another annual I enjoy growing for brewing tea, plus it’s commonly used in Asian cuisine.

Container gardening is a perfect way to get started growing herbs. The containers will do just that (mint tends to go wild and take over when planted in the ground), plus you can locate them close to your kitchen door or grill for convenient cutting. And, containers filled with herbs provide a wonderful aroma on decks or patios.

Drying Herbs

Bundles of fresh herbs often include quantities larger than a recipe calls for. Instead of discarding them, try drying fresh herbs as a way to preserve that flavor for a future meal. Depending on the variety, drying herbs can be as simple as hanging a small bundle upside-down covered with a towel or breathable paper bag. Herbs with a higher moisture content will dry better in the oven over the course of a couple of hours, or in a food dehydrator, if you have one. Herbs can often be frozen whole or used in sauces, also to be canned or frozen. Zesty pesto, lemon-herb, cilantro and jalapeño sauces are divine uses for your leftover harvest.

If substituting dry herbs in a recipe that calls for fresh, a 1/3 reduction in volume or weight is a safe standard as the flavor is concentrated. At the same time, that equation is not so cut and dry. No two ingredients are exactly the same, varying by source, season or variety, so it’s often necessary to make adjustments to taste.

Older spices and dried herbs lose flavor over time, so use what you’ve got while it’s fresh. When stored in a dark, cool, dry cabinet, ground spices should last for six to eight months, possibly longer, before losing flavor. Whole grains such as cloves and nuts, can last indefinitely.

Personally, and perhaps it’s part heritage, I try to hold onto the things I value for as long as possible. The abundance of fresh, nutritious and delicious foods that surrounds us every day is best appreciated often and without delay. It is easy to want to cherish something wonderful. In this case, that involves cooking with those aromatic herbs and spices, so don’t skimp. If you want to make it even better, share that heartwarming and flavorful meal with someone in your life. Introduce them to something new. Of everything that transpires when preparing a home-cooked meal, that’s worth holding onto the most.

Local Provisions

If you’re not yet keen to grow some of your own herbs, Lancaster Central Market is home to a stand that does. Brogue Hydroponics, which is based in southern York County, is a popular source for hydroponic- and aquaponic-grown herbs. Their greenhouses use complex systems for watering and providing specific levels of nutrients to plants for consistent high quality and delicious flavor. Chefs throughout the region use their products in their kitchens. For more information, visit broguehydroponics.com.

The Herb Shop, also at Central Market, is another favorite local source of mine, where my nose and eyes compete in a competition of sensory overload. Started in Lititz in 1980 by Barbara Zink and continued at market by her husband, Jim, the business is now operated by their granddaughter, Corrie Breen. The Herb Shop offers a unique service – order online and you have the option of picking up your purchase at market. For details, visit theherbshoplancaster.com.

If you are looking to grow your own herbs, local farm stands and garden centers sell herbs for planting in the spring.

Landis Valley Herb and Garden Faire

Another source is Landis Valley’s Herb and Garden Faire, which is being held May 11 and 12. The event features more than 80 vendors offering an assortment of greens as well as heirloom plants, garden products and more. To learn more, visit landisvalleymuseum.org.

Lancaster Sertoma Chicken Barbecue

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For the past 65 years, Lancastrians have been treated to a taste of summer, courtesy of the Lancaster Sertoma Club. I am, of course, referring to the annual Lancaster Sertoma Chicken Barbecue, whose humble beginnings – the first barbecue earned $137 – grew into a Guinness World Record event (world’s largest one-day barbecue).

Each year on the third saturday in May, the Sertomans – this year’s chair is Nicki Nafziger – and hundreds of volunteers come together in Long’s Park to serve more than 22,000 chicken dinners that include tasty contributions from companies such as Herr’s, Kegel’s Produce, Pepperidge Farm, Turkey Hill, Hershey’s and Wegman’s.

The proceeds from the event are earmarked for maintaining and improving Long’s Park, which is used by thousands of visitors on a weekly basis during the summer months. To date, Lancaster Sertoma has donated more than $1.5 million to the park. Those funds have helped to build playgrounds (including one for blind and handicapped children); maintain the pond, amphitheater and petting zoo; create a wetland trail; provide care for the trees and lawns; and build and renovate restrooms.

Additionally, the barbecue helps to fund Compass Mark’s Kids Kamp for at-risk youth, a Naturalization Day reception for new citizens, a holiday party at Conestoga View, and speech and hearing services. Club members also assist the Long’s Park Amphitheater Foundation in presenting the annual Art Festival, proceeds from which fund the free Summer Music Series on Sunday evenings.

While barbecued chicken is the main draw, this year’s event will again host the Family Fun Area, which will feature inflatable bounce houses from Bounce Kraze and games provided by the barbecue’s partners. For adults, Mount Hope Estate & Winery will be at the park offering samples and selling their tasty collection of wine, cider and beer.

Of course, take-out is available and for this year’s barbecue, extra pick-up lanes have been added. A fast-line for pre-purchased ticket holders will also be open. Also, in-park purchases can be made with credit cards this year.

The 66th Annual Sertoma Chicken Barbecue will be held Saturday, May 19, in Long’s Park from 10 a.m.-6 p.m. (rain/shine). Advance tickets are $10 and can be purchased through mid-May at Turkey Hill Minit Markets, from Sertoma members or online. Day-of tickets are $12. For details, visit lancastersertomabbq.com.

Modern Farmhouse … Old-fashioned Hospitality

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Housed in a restored 1790 farmhouse that combines a modern vibe with elements of its 18th-century heritage, The Greenfield Restaurant & Bar offers an upscale menu that features farm-fresh ingredients, time-honored entrEes, innovative specials and award-winning wines.

“We’ve reinvented ourselves over the years,” says owner Ray Hottenstein, referring to a name change that occurred more than five years ago and, more recently, a remodeling and redecorating project that delivered a “modern farmhouse” look on the first floor. In Ray’s estimation, the changes “reflect what we are today.” However, the changes that have occurred at The Greenfield don’t extend to the old-fashioned hospitality and top-notch service that continue to be the hallmarks of the restaurant.

As for the aesthetic changes, the interior blends the charm of the original farmhouse with a more modern feel. The main dining room, with its hearth fireplace, delivers a relaxed elegance. The Trellis Lounge, an airy sunroom, offers a modern feel due to its black granite bar and high-top tables. Wine corks are the basis for some artful decor accents.

For a touch of romance, guests may reserve a table in the wine cellar, which continues to be a popular place to get engaged or celebrate a special occasion. Another special nook is the balcony that overlooks the lounge. The lush, plant-accented patio is the perfect spot for seasonal outdoor dining. “We have a number of guests celebrate anniversaries or birthdays with us,” Ray says of the traditions and memories that are made at The Greenfield.

However, atmosphere is only one element that defines The Greenfield. The hands-on attention from the Hottenstein family is another. Ray, who is a past president of the Pennsylvania Restaurant Association, and his wife, Sue, have operated the restaurant for 26 years. They are joined by their children, Kristen and Rafe, both of whom grew up in the business. Ray can often be found in the dining areas, while Sue is more “behind the scenes” handling the details of accounting and staffing – Ray says she’s the restaurant’s CFO (Chief Financial Officer).

Over the past few years, Kristen and Rafe have taken on more responsibility. Kristen is the restaurant’s wine buyer and coordinator of the wine dinners, which are held about every six weeks with a break around the holidays (beer dinners are occasionally held, as well). She also serves as the corporate catering manager. For private parties or catering on-site, the restaurant can accommodate up to 60 people; catering services can also be provided at a client’s location.

Sausage from Rooster Street Butcher is accompanied by braised spring greens and cast-iron fingerlings and topped with a sunny-side-up egg.

Rafe, who holds a degree in hotel and restaurant management from Penn State, is also a graduate of the Culinary Institute of America at Greystone (Napa Valley). After spending nearly nine years as a chef in restaurants on the West Coast, Rafe returned to The Greenfield about five years ago. In his role as the restaurant’s chef, he is combining West Coast trends with Lancaster County’s farm-fresh goodness. “We’ve featured local in-season ingredients and focused on sustainability for some time, but Rafe has taken that to a different level,” Ray says.

Rafe is a frequent visitor at Lancaster’s Central Market, and he’s established relationships with area food growers. The restaurant’s menu changes seasonally to focus on locally sourced ingredients. “As we go from our winter to spring menu, we go away from warm, comfort foods to much lighter fare, but our signature items remain,” Ray says, referring to such customer favorites as jumbo lump crab cakes (made fresh daily), prime steaks and South African rock lobster tails.

The Greenfield is also known for its Sunday brunch menu. For Mother’s Day, Ray says the menu will be similar to the daily menu, but it will offer some special family-focused items. (A children’s menu is always available.)

Wednesdays are also special at The Greenfield. Every Wednesday evening, the restaurant features wild-game menu specials that highlight elk, boar, caribou, alligator, venison and more. The wine list, which has won the coveted Wine Spectator Award of Excellence for the last 10 years, is discounted 20%. The Lovely Ladies of Jazz also perform.

Live music is also presented on Friday and Saturday evenings. “People come here to enjoy the music as well as the patio,” Ray notes.

Ray says that whether guests are dining or enjoying music at the bar for the first time or for the umpteenth time, they can be assured that the Hottenstein family and the restaurant’s staff are there to ensure that it’s a great experience.

The Greenfield Restaurant & Bar is located at 595 Greenfield Rd., Lancaster. Lunch is served Tuesday through Saturday, 11 a.m.-2 p.m. Dinner is served Monday through Saturday, 5-10 p.m. Brunch is served Sunday, 9 a.m.- 2 p.m. Reservations are suggested for weekend dining and Mother’s Day. Catering is available. Call 717-393-0668 or visit thegreenfieldrestaurant.com, as well as Facebook.

Turf War

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Turf has long been the expected groundcover, rolled out like wall-to-wall carpeting around every house. But, its status is being challenged.

America’s turf-grass lawns, including those of corporate campuses and business parks, total more than 40-million acres – the size of the state of Georgia. We spend $40 billion annually on lawn-care, which is more than is spent on direct foreign aid.

If we don’t conform by having the requisite lush green lawn, we are thought of as bad elements in the neighborhood. (I’m always amused when the neighbors of mass killers are interviewed and express disbelief, remarking that “he always kept his yard nice.”)

Indeed, our yards are pleasing to look at, provide the children with a place to play and offer the dog room to roam. In reality, they have no productive value. The only work they do is cultural. They are simply a community project linking one yard to the next.
In recent years, many commentators have discussed the evils of the enforced conformity of homogenous lawns and urged consideration of alternative sustainable solutions. A new vision of lawns.

History

Our obsession with manicured lawns has roots in 17th-century Europe. Castles needed a clear line of view for protection from siege. Grazing animals, usually a flock of sheep, were used to trim obstructing vegetation, or the aristocrat’s hired hands cut the areas with scythes. Here in the colonies, “yards” were dominated by gardens that were dedicated to edible and medicinal plants. There was no time or money to maintain a lawn since the native grasses were not manageable.

That changed during the 1800s, when wealthy Americans living in the Northeast – with a climate similar to England – adopted English landscape garden designs and planted turf grasses imported from Europe and Asia. Lawns became a status symbol and signified one’s affluence.

A famous designer of the period, Andrew Jackson Downing, wrote widely circulated books advocating the lawn as being vital for any decent homeowner. He was dismayed by the “general slovenliness” of rural America. In 1841, he wrote Treatise on the Theory and Practice of Landscape Gardening, urging homeowners to improve their front yards. Essential to any perfect garden, he maintained, was an expanse of “grass mown into a softness like velvet.” Of course, the estates he referred to as examples required the labor of 10 men. By 1860, a protégé of Downing’s, the influential landscape architect Frederick Law Olmsted (think New York’s Central Park), suggested removing fences and having a picture-perfect stretch of green lawn in front of every row of houses.

Although an impractical lawn mower had been introduced earlier, in 1870 an inventor named Elwood McGuire designed a lightweight mower with an innovative wheel design. This changed lawn care forever and negated the need for sheep. By 1885, 50,000 mowers were being produced annually. The first steam-powered mower was introduced in 1893, and by 1922, gasoline-powered mowers were common.

Other important improvements included the lawn sprinkler, which was introduced in 1871, along with dependable garden hoses.

A German scientist, Fritz Haber, figured out the process to manufacture explosives, for which he was awarded the 1918 Nobel Prize. This method also produces fertilizers. The introduction of herbicides in the 1940s allowed gardeners to kill off plants they didn’t care for. One of the most popular to this day is 2,4-D, a major ingredient in Agent Orange.

A significant influence on the public’s perception of the importance of a lawn was the first mass-produced suburban community, Levittown (1950s). Here, a well-maintained lawn served as a reflection of not just the homeowner, but also of the entire surrounding community. Abraham Levitt wrote, “A fine carpet of green grass stamps the inhabitants as good neighbors, as desirable citizens.” The original buyers had to agree to mow their lawns once a week. In Levitt’s estimation, “Some feel that a person who keeps the lawn perfectly clipped is a person who can be trusted.”

The lawn today is ubiquitous. Its spread has given rise to an entire industry. Many communities even have “weed laws” mandating uniform standards with citations and fines. Universities offer degrees in turf management.

Obsession with lawns became a male prerogative, a weekend task followed by smoking a cigar and drinking a martini (or a beer). Of course, these days even this has become fiction, since lawn care is often outsourced to someone else.

Pollution

While a well-kept lawn might impress the neighbors, low-growing turf grass is an ecological disaster. Let’s stop ignoring that the mowing, trimming and blowing creates air and noise pollution. One EPA study reported that using a two-cycle gas mower for one hour has the same carbon footprint as a 100-mile car trip. Or, putting it another way: One hour of mowing the lawn with a gas-powered lawn mower emits 11 times more pollution than driving a car for the same hour. Lawnmowers account for 5% of the nation’s air pollution in some areas of the U.S.

The long list of the fine-particle-matter pollutants – including formaldehyde, benzene, nitrogen oxides and carbon monoxide – is known to contribute to early death relating to cardiovascular, respiratory, reproductive and developmental harm, plus cancer (lung and bladder), from both short-term and long-term exposure close to the emitting source. (And, let’s not forget the two-stroke engines of snow blowers, trimmers, leaf blowers, tillers, chain saws and other small garden and lawn contraptions. There are 100-million of these in use.)

It has been suggested that we can reduce the impact by using our lawn equipment in the early morning or in the late afternoon and not at all on high ozone days. Scientists tell us that sunlight and heat, stronger during midday, contribute to the creation of ground-level ozone, the principle component of air pollution.

One report claimed that each year more than 17-million gallons of fuel are spilled during the refilling of lawn and garden equipment, which equates to more than the oil that was spilled by the Exxon Valdez.

Water Use

Low-growing expansive grass lawns need a lot of water and fertilizer to stay thick and verdant. Turf grass is the nation’s largest irrigated crop. We grow three times as much turf grass as corn, and far more than any other country. In terms of acreage, turf grass is on par with wheat, our nation’s fourth-largest crop.

The average household uses 320 gallons of water a day of which 30% is used for watering lawns and gardens. Of that 30%, as much as 50% is wasted due to evaporation, wind, runoff or simply due to poor timing and application.

Pesticide and Fertilizer Dangers

Of the 90-million households with a yard or garden, half use chemical fertilizers, pesticides and chemical weed-killers. Each of these products has known health risks, and they contaminate natural habitat and seep into our homes and drinking water.

Homeowners typically use 10 times the amount of pesticides and fertilizers per acre on their lawns as farmers do on crops, and the majority of these chemicals are wasted because of inappropriate timing and application. Because of runoff, they become a major source of stream pollution.

Consider these statistics: Of the 30 commonly used pesticides, 13 are probable or possible carcinogens; 13 are linked with birth defects; 21 with reproductive effect; 15 with neurotoxicity; 26 with liver or kidney damage; and 11 have the potential to disrupt the hormonal system. Obviously, pregnant women, children, seniors and pets are at the greatest risk from exposure.

Studies have found that residues of weed killers and pesticides can be tracked into the house, where they contaminate the air, surfaces and carpets. Additionally, the National Academy of Sciences estimates that 50% of lifetime pesticide exposure occurs during the first five years of life. Biomonitoring has found that children ages 6-11 have higher levels of lawn chemicals in their blood than all other age categories. A study published in the Journal of the National Cancer Institute reported that home pesticide use can increase the risk of childhood leukemia by almost seven times other age groups. Other studies have reported an increased rate of miscarriage. Pesticides pass from mother to child through the umbilical cord blood and breast milk.

Dogs exposed to herbicide-treated lawns have double the chance of developing canine lymphomas and in some breeds, an increased risk of bladder cancer. Half of the commonly used lawn pesticides are toxic to birds, fish, and, of course, bees.

Furthermore, the active ingredients often comprise only 5% of these products; the other “inert” ingredients are the majority and can be more toxic than the active ingredients, although they are typically listed as “of unknown toxicity.”

The risks are not limited to the homeowners’ family and pets. Rain and sprinklers carry the fertilizers into streams and lakes where the excess nutrients contribute to algae blooms that produce dead zones, decreasing the oxygen that aquatic life needs to survive.

A New Way of Thinking

Do our lawns need to look like golf-course greens? Our passion for expansive lawns has crowded out native plants and wildlife habitat. This monoculture of a non-native grass contributes nothing to the biodiversity on which our well-being depends. Widespread drought, increasing water costs, and the environmental harm of our traditional lawn maintenance has led many people to search for alternatives.

Why not consider downsizing your lawn this year? You can start simply by reducing the amount of lawn by as little as 25% to enjoy a lower-maintenance yard. On next month’s Gardening Journey, I will explore organic lawn alternatives of grasses combined with clovers, violets, chamomile and other low-growing and flowering groundcovers, which at the same time create a more diverse habitat for birds and pollinators.

A Kentucky Derby Party With a Heart of Gold 

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While the Run for the Roses is the inspiration for the Clark Associates Charitable Foundation’s annual Derby Day Party, its real purpose is to raise money for nonprofit organizations, both local and beyond.

The event’s hosts: Fred, Beth, Kristy and Gene Clark of the Clark Associates Charitable Foundation.

The Clark Associates Foundation’s annual Derby Day party, which is always a sell-out, is a colorful sea of over-the-top hats and fashionable fedoras, topping gorgeously attired ladies and dapper gentlemen. What lies beneath the mint juleps, equestrian-themed table games and glamorous guest list, however, is a mission: to raise funds to support an array of the community’s nonprofit organizations.

The Kentucky Derby Day Fundraiser is the Foundation’s single event of the year. Established by the Clark family, who are owners of the 47-year-old Lancaster County business Clark Associates, the Clark Associates Charitable Foundation is a combination of volunteer energies and financial contributions supported by the company’s employees, vendor partners and family. Its impressive list of charities grows each year. Because of the Foundation’s commitment to support the communities in which Clark Associates has a physical presence – now nine states and counting – it has been able to extend monetary gifts to 370 organizations.

Likewise, the amount of support is on the increase each year. Since the Derby Day’s inception in 2011, the distributed funds have grown from $22,000 to $450,000. In total, the Foundation donated about $1.5 million to charitable organizations in 2017. “What comes in from this event goes out to the charities,” says Clark Associates’ CEO, Fred Clark.

Through a unique partnership with its vendors, Clark Associates transforms Saturday’s Derby Day Party into a weekend of sharing valuable industry insights. Vendors get to learn from the leader in the food-service equipment industry, along with touring Clark’s facilities, and getting the inside track from the company leadership’s “view of the industry.” For those priceless nuggets of knowledge from the second-largest food service equipment distributor in the nation (and first in e-commerce in the U.S.), vendors not only show up, but they lend their support to the Foundation.

Derby Day, however, is all about the fun, excitement and traditions of the Run for the Roses. Lancaster Country Club’s ballroom and terrace are filled with gaming tables, Southern-fare food stations, bourbon and Champagne tastings, and a cigar bar. Awards are bestowed on the most elaborate hats by the event’s emcee, News8’s Anne Shannon. “It’s an awesome party,” notes Anne, “but we are really helping to build a stronger community.”  It’s a feel-good day for the employees of Clark Associates, as well. “Our company has heart,” Fred Clark reflects.

Derby Day Distributions

While the 2018 recipients will be named at the Derby Day Party on Saturday, May 5, the following local nonprofit organizations benefited in 2017:

TOTAL DISTRIBUTIONS   $450,000

  • Conestoga Valley Education Foundation $75,000
  • Manheim Township Education Foundation  $75,000
  • Anchorage Breakfast Program  $75,000
  • Schreiber Pediatric Rehab Center $125,000
  • Boys and Girls Club of Lancaster $20,000
  • Lancaster Early Education Center  $20,000
  • Advantage Lancaster  $20,000
  • Music for Everyone   $20,000
  • Court Appointed Special Advocates (CASA)  $20,000

34th Annual Gourmet Gala

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Details

Date: Sunday, May 6

Time: 4-7 p.m. (Bidding on Silent Auction items, 4-6:30 p.m.)

Location: Excelsior, 125 E. King St., Lancaster

Tickets: $90 for members of the Historic Preservation Trust; $100 for non-members; $30 discount for those 30 years old and under. Block of 10 tickets for members available at $850; block of 10 tickets for non-members available at $950.

Information & tickets: 717-291-5861, director@hptrust.org or hptrust.org.

Sponsors

Manbel Devco III LP – Shoppes at Belmont; Post & Schell, P.C.

Advanced Landscapes; Beers + Hoffman Architects + Interior Design; Benjamin Roberts Office Interior; Conestoga View Nursing & Rehabilitation; Ephrata National Bank; Eve Environmental; Galebach’s Floor Finishing, Inc.; High Real Estate Group; J&J Heating & Cooling; Jeff LeFevre, Realtor; Lancaster County Solid Waste Management; Land Transfer Co.; Musselman Lumber; One Hour Heating & Air Conditioning; Orrstown Bank and Orrstown Financial Advisors; PPL; Pure Water Technology; Redcay Development Companies; Rhoads Energy; RLPS Architects; Susquehanna Style; The Groves Retirement Home; Trout, Ebersole & Groff, LLP; Two Dudes Painting Company

Media Sponsor: Lancaster County magazine

The Setting

Excelsior has timeless charm, alluring architecture and a rich history, all of which captivate the attention of its guests. It is the perfect combination of preservation and conservation, which is why the Historic Preservation Trust chose to once again host its annual Gourmet Gala there.

“It was just such a perfect fit for us,” says Christi Johnson, who serves as the organization’s treasurer, of last year’s venue choice. “Since it went so well, we thought why change it, when it worked so perfectly.” She hopes that Excelsior’s encore performance will entice more people to attend the Gourmet Gala. “We want more of the community to have the opportunity to come and see this historic building and everything that’s been redone there. It’s truly fabulous!”

Excelsior is a premier events venue located in downtown Lancaster. The 35,500 square foot complex is comprised of several properties that were built by brewer and businessman John A. Sprenger between 1852 and 1873. The properties consist of the four-story Excelsior building, the multi-story Sprenger Building (complete with brewer’s catacombs), the connecting terrace and the foundation left from Sprenger’s original home, now serving as a garden courtyard.

Sprenger Brewery shut down its operation in 1951. Westenberger, Maley & Myers furniture store took ownership of the property shortly after but closed its doors in 1977, leaving the site abandoned for almost four decades.

During the spring of 2015, a restorative plan and savvy business strategy were approved to have Excelsior fully funded for development and restoration. Owners John and Kelly Dantinne opened the one-of-a-kind venue to the public in 2016.

Excelsior is able to comfortably accommodate approximately 500 guests for a number of occasions. The venue provides up to seven spaces, allowing guests to venture throughout. Individuals can explore the Garden Courtyard, Catacombs, open-air Terrace, Empire Room and Grande Salon.

Visitors will be amazed by the venue’s offering of both indoor and outdoor spaces; it also has two open-air green spaces. Described as “Sophisticated Urban Elegance,” Excelsior, which is also listed on the National Register of Historic Places, is a magnificent landmark that offers an elevated experience and a refreshing atmosphere for those who visit. Excelsiorlancaster.com and on Facebook.

The Cause

The Historic Preservation Trust of Lancaster County celebrates the preservation of Lancaster County’s architectural history. Founded in 1966, the Trust has been directly involved in preserving more than three dozen landmarks that are of great importance to the history of the county, including the Trust’s headquarters, the Sehner-Ellicott-von Hess House (1787), where Andrew Ellicott tutored Meriwether Lewis on navigational skills prior to the Lewis & Clark Expedition.

Keeping these treasures alive, the Trust helps to develop ways to salvage the old structures, whether that means restoring entire buildings or dismantling materials to repurpose and reconstruct it elsewhere.

Some of the properties the Trust has helped to save over the years include the home of Thaddeus Stevens, the neighboring Lydia Hamilton Smith House, the Watt & Shand building and Lancaster Central Market.

The Trust also maintains a Watch List, which is overseen by the Preservation Action Committee. It pinpoints 10 properties in the county that are in danger of disappearing either by demolition to make way for new development or by neglect.

The properties on the 2017 Watch List – located in Lititz, Lancaster, Paradise, Neffsville, and East Donegal, Fulton, East Lampeter and Manor townships – show promise for adaptive reuse. In fact, two properties from previous Watch Lists have been renovated and now function as an office and a restaurant.

“Lancaster has such rich architectural history and, once that’s gone, there’s nothing you can do about it,” Christi notes. “So, it’s really important to educate people and protect what we do have to keep it such a unique and beautiful area.”

Being active within the various communities of Lancaster County is one of the many ways the Trust creates awareness of its mission. Other means of creating awareness include working with the townships and boroughs, communicating through the Trust’s updated website and other social media outlets, and attending and hosting events.

“The Gourmet Gala is our largest fundraiser,” Christi explains. “It’s held every year, and it’s just a wonderful way to celebrate historical buildings and bring the community together while also helping us to continue our cause. Our most important objective is continuing our mission of preservation and restoration throughout the county.”

Hoping to persuade the younger generation to support its mission, the Trust will once again be offering a discount for those 30 and under. Christi says the Trust extended the $30 discount last year and hopes it will encourage younger downtown residents to attend the event this year. Hptrust.org

 

The Vendors

Altana: Experience Lancaster’s ultimate urban escape at Altana’s rooftop lounge. Dine on delicious dishes, indulge in breath-taking views and sip on refreshing libations. On the gala menu: Seasonal specialty. 26 E. King St., Lancaster. 717-690-2347 or 26eastlancaster.com/altana.

Annie Bailey’s Irish Public House: Modeled after a Victorian Dublin-style pub, Annie Bailey’s offers a wide-ranging menu that includes signature Irish dishes as well as American favorites. The beer selection – craft, imports and domestics – is also extensive. On the gala menu: Chef’s special. 28-30 E. King St., Lancaster. 717-393-4000 or anniebaileys.com.

Bistro Barberet & Bakery: Relish classic French cuisine created by award-winning Chef Cedric Barberet and his team. Explore your sweet tooth with an array of pastry creations and classic desserts. On the gala menu: A selection of French pastries. 26 E. King St., Lancaster. 717-690-2354 or 26eastlancaster.com/barberet.

Cabalar Meat Co.: This family-operated butcher and grocer offers locally sourced beef, pork, poultry and produce. Cabalar utilizes the “whole animal” philosophy, practices sustainable farming and creates quality house-made products. On the gala menu: Chef’s selection. 325 N. Queen St., Lancaster. 717-208-7344 or cabalarmeatco.com.

Callaloo Trinidadian Kitchen: Enjoy the flavors of Trinidad and Tobago at this Caribbean eatery, which also serves up dishes with French, Indian, African and Asian influences. On the gala menu: Trinidadian specialties. 351 N. Mulberry St., Lancaster. 717-824-3964 or callalootrinidadiankitchen.com.

Cameron Estate Inn & Restaurant: Discover a unique lodging and dining experience at this historic inn that features 15 acres of lawns, gardens, babbling streams and woodland. It’s award-winning, fine-dining restaurant specializes in cuisine made with fresh and local ingredients. On the gala menu: Smoked beef brisket with tomato-onion jam, mini crab cakes and flavored water. 1855 Mansion Ln., Mount Joy. 717-492-0111 or cameronestateinn.com.

Cracked Pepper Catering: Owners Joe and Christine Hess (no relation) capture the unique flavors and styles that go into planning a special event. With a talented team of chefs, Cracked Pepper Catering has “inspiring cuisine you’ll love.” On the gala menu: Pulled pork on a potato pancake and chickpea salad. 341 E. Liberty St., Lancaster. 717-682-2504 or crackedpepperlancaster.com.

Devon Seafood + Steak: This upscale restaurant offers simply prepared fresh fish, premium steaks, imaginative seafood dishes, an impressive wine list, and handcrafted cocktails in a chic-casual atmosphere. On the gala menu: Chef’s choice. 27 W. Chocolate Ave., Hershey. 717-508-5460 or devonseafood.com.

Dutch Haven Shoo-Fly Pie Bakery: If you’ve driven along Route 30 in Ronks, then you’ve seen Dutch Haven’s distinctive windmill. The bakery has been selling and shipping shoofly pies for more than 70 years. On the gala menu: Shoofly pie. 2857-A Lincoln Hwy. East, Ronks. 717-687-0111 or dutchhaven.com.

Federal Taphouse Lancaster: The taphouse is known for its beer selection – 100 craft beers on tap from as near as Lancaster County to as far away as Scandinavia – and coal-fired oven in which pizza, burgers and seafood are prepared. On the gala menu: Specialty of the house. 201 N. Queen St., Lancaster. 717-490-6932 or federaltaphouselanc.com.

Geneva Bakery Café: The full-service bakery creates made-to-order cakes, pies, cookies and pastries (baked daily). They also serve freshly brewed Gerhart Coffees and savory dishes, such as quiche, frittatas, soups and more. On the gala menu: Cake truffles and more. 6030 Lemon St., East Petersburg. 717-569-5919 or genevabakerycafe.com.

Gypsy Kitchen: Ed and Ellen Diller operate this catering company out of Lancaster Theological Seminary’s Dietz Hall Refectory. In addition, they also offer lunch (Mon.-Fri.) and dinner (Fri. & Sat.), eat-in or take-out. The menu also offers vegan and gluten-free items. On the gala menu: Lamb charbroiled sliders with Linden Dale chevre. 555 W. James St., Lancaster. 717-824-2714 or eatgypsykitchen.com.

Harvest at The Hotel Hershey: Experience fresh seasonal fare and a variety of beverages – including micro-brews, cocktails and American wines – at Harvest. Dine on American cuisine inspired by local and regional ingredients. On the gala menu: Chef’s special. 100 Hotel Rd., Hershey. 717-534-8800 or thehotelhershey.com/dining/harvest.php.

John Wright Restaurant: This riverside restaurant is the perfect setting for an intimate date night, family celebration or just getting lost in the view. Enjoy fresh, seasonal, locally produced foods and a spectacular view of the Susquehanna River. On the gala menu: Mexican cored salmon & smoked pork shank. 234 N. Front St., Wrightsville. 717-252-0416 or jwrpa.com.

La Petite Patisserie: The boutique bakery bakes everything on-site using the finest ingredients. Located on Gallery Row in downtown Lancaster, the bakery offers a rotating variety of pastries, including an extensive selection of French macarons. On the gala menu: Macarons, Russian tea cakes and mini cupcakes. 136 N. Prince St., Lancaster. 717-424-1631 or petitedessert.com.

Lonely Monk Coffees: Offering “fine coffees for a fair world,” Lonely Monk Coffees has a unique micro-roasting process that creates a fresh and expressive cup of coffee. The company’s coffees are exceptional in quality and purchased in a way that fairly values the coffee grower. On the gala menu: A selection of coffee. 279 Black Oak Dr., Lancaster. 717-201-0267 or lonelymonkcoffees.com.

Nissley Vineyards: Lancaster County’s premier winery for four decades, Nissley continues to add accolades to its long list of awards, both nationally and internationally. The winery hosts vibrant events and produces exceptional wine. On the gala menu: A selection of Nissley Estate-bottled wines. 140 Vintage Dr., Bainbridge. 717-426-3514 or nissleywine.com.

Penn Square Grille: Located in the former Watt & Shand Department Store, the Grille offers a variety of delicious classics whether it’s for a business meeting, dinner for two, or a meal for the entire family. On the gala menu: Chef’s special. 2 E. King St., Lancaster. 717-207-4033 or pennsquaregrille.com.

Root: Lancaster’s all-vegan restaurant and bar features a variety of dishes with a “vegan twist.” The food menu changes every six to eight weeks, and the bar is always stocked with vegan-friendly beer, wine and liquor. On the gala menu: Oyster mushroom with pistachio cream sauce. 223 W. Walnut St., Lancaster. 717-826-9130 or rootoflancaster.com.

Seasons Olive Oil & Vinegar Taproom: This savory boutique treats its oils and vinegars like fine wines and allows customers to taste before they buy. Stainless-steel Italian fustis help preserve the products’ quality, flavors and healthy antioxidants. On the gala menu: Tasting bar and apricot fresh basil shrub. 36 W. King St., Lancaster. 717-396-1380 or seasonstaproom.com.

Signature Catering on King: As the new exclusive in-house catering group at Excelsior, Signature Catering on King develops creative menus, meals and settings for one-of-a-kind memorable occasions. On the gala menu: Signature specialties. 125 E. King St., Lancaster. 717-468-2585 or signatureonking.com.

Stateside Urbancraft Vodka: Handmade in Philadelphia, Stateside Urbancraft Vodka is a custom-designed vodka production facility that declares its passion as a distillery. On the gala menu: Select vodka and mixers. 1700 N. Hancock St., Philadelphia. 215-425-4200 or statesidevodka.com.

Stoll & Wolfe Distillery: Each bottle of Stoll & Wolfe whiskey represents “collaboration across generations and traditions to preserve the history and future legacy of Pennsylvania Craft Whiskey.” Stoll & Wolfe utilizes distilling traditions dating back to 1753. On the gala menu: Whiskey tastings and specialty cocktails. 35 N. Cedar St., Lititz. 717-799-4499 or stollandwolfe.com.

TÈ (The Inn at Leola Village): Enjoy a convergence of the various regional styles and culinary experiences found throughout Italy in this 5-star, formal Italian restaurant, where the staff works to create an ambiance filled with the warmth, buoyancy and light heartedness of the Italian spirit. On the gala menu: Potato gnocchi bites with goat cheese, pistachio, brown butter, sage and apple, and dessert. 38 Deborah Dr., Leola. 717-556-8715 or teattheinn.com.

The Log Cabin: Built in 1929, the original building was constructed with oak logs from the surrounding Lehoy Forest. It’s known for fine dining in a historic setting and scenic location. The staples the restaurant is known for – its steak and seafood – are the mainstays of the menu. On the gala menu: Braised pork belly, smoked sweet corn aioli and carrot salad. 11 Lehoy Forest Dr., Leola. 717-626-9999 or logcabin1933.com.

The Pressroom Restaurant: Located in the historic Steinman Hardware Building in downtown Lancaster, The Pressroom offers locally sourced dishes and hand-crafted cocktails. Enjoy outdoor seating in the adjoining urban park during warmer months. On the gala menu: Chef’s choice. 26 W. King St., Lancaster. 717-399-5400 or pressroomrestaurant.com.

Thorn Hill Vineyards: Specializing in hand-crafted artisan wines, owners Jack and Amy Thorn create full-bodied, intensely flavored, richly textured wines of structure, depth and balance that reflect the qualities of each vineyard site. On the gala menu: A selection of all California wines. 1945 Fruitville Pike, Lancaster. 717-299-3688 or thornhillvineyards.com.

Union Barrel Works: This warm brew pub, which is located in a century-old building, features uniquely brewed beer, Pennsylvania wines, distilled liquor, delicious food and friendly service all under one roof in Reamstown. On the gala menu: A selection of beer. 6 N. Reamstown Rd., Reamstown. 717-335-7837 or unionbarrelworks.com.

Waltz Vineyards: The winery is the namesake of owners Jan and Kimberly Waltz. Established in 1997, Waltz makes its home on a sixth-generation family farm that boasts world-class vineyard soils. The wines are fermented in stainless steel tanks and aged in French oak barrels. On the gala menu: A selection of premium wines. 1599 Old Line Rd., Manheim. 717-664-9463 or waltzvineyards.com.

Locaflor Weddings

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Brides from coast to coast are expressing an appreciation for local bounty where floral design is concerned.

The Locaflor movement is making itself known in Lancaster thanks to educated consumers (namely the Millennials), social media (for example, Floret’s Instagram “likes” probably average 20,000 per image) and the area’s barns and historic venues that attract both local and destination weddings.

According to the Produce Marketing Association, which is based in Newark, Delaware, the farmer-florist phenomenon is becoming a driving force in the look of floral design for weddings. The association predicts that its influence will only accelerate. Demand for exotic flowers from the other side of the world is being replaced by a new-found love for old-fashioned flowers such as zinnias, sweet peas, peonies, dahlias and chrysanthemums.

Succulents continue to be an integral part of floral design. Victoria likes to incorporate them into bouquets and boutonnieres. “They make delicate floral elements look even more beautiful,” she remarks. She also utilizes them to create what she calls “living heirloom jewelry.” And, they make for wonderful take-home gifts for guests, as they can be potted or planted. “The sharing aspect is what helped to make hens and chicks so popular,” she notes.

What is trending in the floral look of weddings? According to Victoria and Elisabeth it’s:

  • Green and White Bouquets
  • Foraged Elements such as Seed Pods, Grasses, Reeds, Twigs, etc.
  • Simple Table Arrangements
  • Big, Splashy Arrangements That Can Be Moved from Site to Site or Room to Room
  • Overhead/Hanging Floral Installations
  • Living Jewelry
  • Delicate Floral Tiaras
  • Shawls/Wraps Made from Flowers
  • Bold Colors
  • Bridal Attendants Carrying Wreaths Instead of Bouquets
  • Floral Tattoos

For more information about Blumen, visit facebook.com/Blumen.

Other Local Flower Farms to Check Out

The following are listed as farmer-florist members of the Floret Flower Farm Collective. All offer a variety of services.

Proud Members of: