This Omnivore's Dilemma

To those who've cooked with Essen, spoken with me or read the periodic emails, this will come as no surprise - I love my veggies. I love their interesting forms and array of colors. I love the way the sum of their parts make for a more robust whole. I love that they're not only gentler to the planet, but that growing a variety of veggies, everywhere, is key to our survival. Okay, I love that they're good for me, even with relatively modest additions of yummy lipids and carbs of choice. And I want you to love them too.

I've also been listening to all of you. Vegetarian classes are no stranger to Essen. I've been teaching them all along, just never labeled as such. Last year's "Holiday" class featured side dishes and desserts and were totally meat-free. By request, many of you have cooked meatless menus at Create Your Essen experiences. Like it or not, we still live in the land of "meat and three." Essen's goal is to appeal to a wide audience, getting the community in the broadest sense of the word excited to cook, excited to pass along the tradition, skill and community of cooking. I was concerned that the label "vegetarian" would scare away 95% of you, afraid you'd feel you spent your hard-earned dollars and may walk away hungry, unsatisfied and still not know what you were making for dinner.

A couple of things happened. First of all, you surprised me, Susquehanna Valley. Client cooks were ecstatic with the (surprise!) vegetarian menus. They couldn't wait to tell their friends. And I read one more compelling piece by Michael Pollan, "Farmer in Chief," convincing me I could no longer hide behind my thin veil of fear (October 17, 2008 post).

As promised in October, Fossil Fuel Buster classes, designated as (FFB), are "What's New" at Essen for 2009. At least one Essen Class each month will be 100% vegetarian. Okay, not such a big deal, you may be thinking. I can do veggies, I should do veggies ... Problem is, all you can think to make is tofu or beans. And, to make matters worse, you think tofu is bland (which it is) and beans give you gas (debatable - depends on the technique!). That's where Essen comes into the picture.

We're already ahead of the game as Essen's cooking philosophy is rooted in sun-based foods, not petroleum. Yet we can all do our part to do even more. Join us at our debut FFB, "Routine and Lovin' It" on Wednesday, January 21, 6pm - 9pm. We'll prepare and dine on a meatless menu that you'll make again and again. Who knows, pretty soon you may forget to ask, "Where's the beef?"

All About Technique

I feel incredibly fortunate in that each and every Essen experience has been fabulous - appreciative, considerate and fun clients, great food and wonderful support. Pinch me - I must be dreaming.

Well, last week was no different. A client was open to something new and different; she just wanted the menu to feel "holiday, yet everyday." I recommended duck. Poultry, yet not chicken. Cooks quickly, yet requires some technique to make it just right. A bit more expensive than boneless chicken thighs, yet not over-the-top. Easy to access in our local market.

I had reservations as I know people either love it or hate it, just like cilantro. Well, let's just say that if the guests were in the privacy of their homes, the plates would have been licked clean. Here's what we ate:

• Roast Duck Breast with Red Wine Fig Sauce
• Puree of Cauliflower, Celery Root and Fennel
• Hashed Brussel Sprouts with Poppy Seeds
• Belgian Endive with Pomegranate
• Persimmon Pudding with Cognac Whipped Cream
  

What was the magic? If you are one of the duck lovers, the recipe was quick and easy, and yielded the hallmark crispy skin and juicy meat. If you're not, the technique can be applied to most any protein and the seasoning combination was an unexpected use of things in your cupboard. And let's not forget the other four menu items. The recipes yielded ten-fold ideas on novel, exciting and accessible ways with winter's root veggies and exotic fruits. A home run on all fronts.

Word's gotten out and we'll repeat the menu one last time and retire it for the season. Join us on Tuesday, January 6 and see for yourself what the talk's all about. You will not be sorry.

Holiday Gift Class - Save the Date for 2009!

The Holiday Gift Class was a resounding success. In less than three hours, we cooked, canned, processed and gift wrapped 54 jars of Essen' famous Tipsy Cranberry Fig Conserve. We also learned the fundamentals behind refrigerator cookies and developed a new combination for the basic Ginger Cookies. Who'd think five spice powder and cardamom would add the extra something special to a holiday cookie? We then wrapped all 42 dozen cookies into our bio-compostable cellophane sleeves, twisted, tied and labeled them ready-to-give and ready-to-Essen.

Annie, of Lancaster, exclaimed, "Why can't we do this once a month?!" Well, Annie, you can. Our next Puttin' Up Party will be held on Saturday, January 24 from 1pm - 4pm. Soup's on the menu. While it's cooking, we'll assemble Brandied Winter Fruit. Invest a few hours with Essen. Talk about a unbounded payoff.

Pucker up!

A heartfelt thank you to "Mary Ann Cranberry" as she's affectionately called in coastal New Jersey. Her friend Bob hand delivered 30 pounds of Mary Ann's just picked heirloom gems yesterday. By mid-afternoon, one-third of these firm, tart, yet incredibly aromatic berries were starring in jars of Tipsy Cranberry Fig Conserve.

The Holiday Gift Class will also have fun with the special cranberries this Sunday, December 7 with the same Conserve. I have a very limited supply available for sale, packed in one and one-half pound portions. Let me know at betsey@breathelivegrow.com or ring me at 717.391.8270.

I plan to put together a road trip next fall to tour Mary Ann's farm and see the bog live, which has been in her family for over 100 years. I'll keep you in the loop.

Holiday Stimulus Plan

I know. It's holiday time and no one wants to be the downer at the cocktail party or pot luck talking about the economy. However, let's be honest, this year you'd be living in another stratosphere if you were able to successfully disconnect the two topics.

This is not an opinion on the material state of our society and the need to buy less and instead spend more quality time with your family. Yes, that's important. But, nope, we're not going down that path here. This will be short and simple, I promise.

This holiday season, when you do choose to purchase gifts for others, think locally first.  To make life easier for you, the Susquehanna Valley retailers are offering ideas and incentives during Think Local First Week, December 3-9.  You'll feel good because you're giving a jolt to your own community as well as the economy-at-large; sixty to eighty percent of your purchasing dollar will stay in your town. Your friends and family will be thrilled with the incredibly cool things you discovered. Lastly, you may find extra time to spend on whatever by staying close to home and avoiding the crowds.

And when it comes to keeping things local and simple, Essen's always here for you. Visit our current selection of Essen Edibles. And what could be more homespun than a Gift o' Essen:  our  Menu-based and Puttin' Up Classes, Create Your Own Essen Experiences and fun for The Kinder that celebrate the tradition, skill and community of cooking - everyday or any day.

So, close this note, turn off your computer and get into town to give your region the jolt it deserves.  Happy Day!

wordstoliveby

Here with the family in southern California. Just returned from one of those dining experiences so enjoyable you feel the obligation to share with anyone you can bribe to listen to you.

Whisknladle is an unpretentious bistro in La Jolla that respects the local bounty of southern California. Chef Ryan Johnston cures his own meats, pickles vegetables, hand cuts homemade pasta, bakes the bread, churns imaginative ice cream flavors, and even creates flavored tonics and purees for their artisan cocktails. Sounds like a lot of work? Not really. Chef Ryan and partner Arturo Kassel are "letting the ingredients do the talking." Each dish we had was simply prepared and respected the flavors and nuance of each ingredient. No need to over roast, over blanch, or over sauce here.

The service was that almost impossible to find balance of friendly and attentive (not gushy). And guess what - the prices were moderate, even in over-the-top southern California. I'm including the well-edited wine list. No triple mark up here. All wines are priced at retail. Truth be told, I've spent a lot more for a less-than-mediocre meal at a chain restaurant, where the kitchen probably did one-tenth the amount of actual cooking.

If this sounds like it's too good to be true, I must admit I kept pinching myself. Needless to say, I think you can guess where you'll find me on Friday.

What Matters?

I surprised a friend the other day when filling her in that I will not be cooking at all for Thanksgiving this year. I won't be hosting. I won't be bringing a car load of food to a friend's. This year, my family decided to take advantage of the kids' school breaks and take a vacation. Just the "four family." No one to visit. No commitments. Just 6 days of free time do what we please.

Once we made the decision, I often wondered if we'd miss "it" - the homemade meal, the company, the traditions we're trying to create for our kids. Thanksgiving will probably feel like any other vacation day - having a break from our routine, actually enjoying our meals - all 3 of them, and, cliche as it sounds, having time to smell the roses, if we choose. No, we won't have the added bonus to catch up with family. We've made arrangements to see them over the next couple of months, if not already. What we will have is 6 days of undivided time together - no phones, no competing commitments, no chores. At the end of the day, isn't this what holiday is all about - making the time for each other?

Turkey or tofu, I wish you and your family a memorable Thanksgiving.

A Cranberry Grows in New Jersey.

Great news! I just confirmed we'll have local (IPM), heirloom cranberries to put up for our Tipsy Cranberry Conserve holiday gifts on Sunday, December 7th. Grown in New Jersey from a family farm dating back to the 1880's, we'll support our family and friends with homemade gifts with locally grown produce.

Everyone will go home with wrapped canned cranberry conserve and cookies for at least 12 lucky recipients. Reserve your spot NOW and get a huge head start on your gift giving.

Dear Abby

This entry is long overdue. That said, there's never the perfect time to remember someone who's no longer with us.

Abby Mandel was a respected and well-known "foodie" - chef, teacher, writer, entrepreneur - she really did seem to do it all. Based in my hometown of Chicago, Abby revolutionized home cooking as we know it today with her "Machine Cuisine" classes, magazine and newspaper articles and books. Imagine the Food Network and your own dinner parties without the unbelievable convenience afforded by food processors. The machines themselves might still be hobbling along on store shelves; without Abby, we wouldn't fully understand the depth and breadth of their application.

I never met Abby and yet feel like we're old friends. My mom was a regular in those home-based "machine" classes and I, a slightly (!) younger version of my current incarnation, was always excited to come home from school and see one of the stapled handouts splayed across the kitchen counter. Within minutes, I would know which recipes I needed to reproduce at home, having a solid command of the food processor by 10 years old.

Fast forward 33 years to this past summer. Cooking Light featured Abby in an article about the growth of farmers' markets, especially in urban locations. Chicago's Green City Market was heralded as the best of the best, primarily due to Abby - her vision, her foresight and her unending patience and tenacity. Here I am in Lancaster, cooking in a style very influenced by this woman who for the last 10 years was educating Chicagoans on the virtues and how-to's behind locavorism. This could not be a coincidence.

I was to be in Chicago to visit family for a week and was going to ask my mom to set up an opportunity for me to meet her. Before I could set down my suitcase, mom hands me a newspaper clipping announcing Abby's death from cancer. Even I, oh, sensitive one, was shocked at how quickly the tears streamed down my face. It's not like I knew her personally. I hadn't lived in Chicago as an adult, so I hadn't followed her 20 year weekly newspaper column. I just always felt a connection to this woman. And now, after finally taking the plunge and following the path I was meant to be on, I feel great sadness at her passing. Abby, from the young girl who couldn't wait to check out what was new, thank you. You have no idea how many lives you touched.

Talk About a Feel Good.

Last night was Essen's 2nd annual Thanksgiving Class. As in the past, all proceeds from the class were donated to Crispus Attucks Recreation Center in Lancaster city. Thank you, thank you, thank you to all who participated. We had a full house (double from last year!) and were honored that Cheryl Holland-Jones, Executive Director of Crispus Attucks, participated in the Class.

For all who couldn't attend, just a little teaser for next year. We cooked and feasted on:

o Chestnut Mushroom Soup
o Two-hour Fennel Roasted Turkey with Sherry Gravy
o Cornbread Panzanella with Brussel Sprouts and Pancetta
o Cauliflower Souffle
o Tipsy Cranberry Fig Conserve
o Ginger and Pumpkin Ice Cream Sandwiches with Grown Up Chocolate Sauce.

Thoughts on a Thanksgiving theme for next year? It's never too soon to plan. Email your ideas to me as they hit you at cook@breathelivegrow.

How 'bout that cheese?

I just returned from a road trip with my book group to the northern Berkshires, Ashfield, Massachusetts to be exact. Last spring we read Barbara Kingsolver's non-fictional account of her family's one-year trial as locavores, Animal, Vegetable, Miracle. Not only were my friends inspired by what they learned, they wanted more.

While devouring a rhubarb banana galette at my house, one of the members proudly announced we need to hit the road and learn to make cheese. Of course, as Kingsolver had done one summer, only Ricki Carroll, self-proclaimed "cheese queen" would do for our new-found aspirations.

We measured, we waited, we stirred, we waited, we strained, we waited, we tasted, we drained, we waited, we molded, we waited, we pulled, we tasted.

Well, what's not to love? Beautiful setting, interesting people, great food - a little get away may be in your future, too.

It's Still About The Food.

This past Sunday's New York Times Magazine was devoted to the politics of food. The entire issue is a good solid month of informative, thought provoking bathroom reading.

I began with Michael Pollan's article, "Farmer In Chief." Pollan has become one of the authorities on this topic as he's authored a number of best-selling books on the current, mixed-up state of the US food policy. The article is structured as Pollan's letter to our future President-elect and outlines how the key campaign platforms of the economy, the environment, the health of our citizens and our national security cannot be solved if we don't pay attention to our current food system. You'll get the history of how we got here and a recommended proposal of how Mr. Future President could put us on a smarter and more viable path. Give it a try - it's a long read and incredibly relevant to all our lives.

Here's the bottom line (or Pollan's "One Big Idea"): "most of the problems our food system faces today are because of our reliance on fossil fuels, and to the extent that our policies wring the oil out of the system and replace it with the energy of the sun, those policies will simultaneously improve the state of our health, our environment and our security."

Now, I am one who gets a bit antsy when I hear about the horrible state of things, anywhere, without recommendations of how I can fix it. And that's the beauty of this article. Pollan spells out in concrete terms how we can make a difference. For example, if all Americans observed one meatless day each week, this "...would be equivalent, in carbon saved, of taking 20 million midsize sedans off the road for one year." WOW!

Okay, not such a big deal, you may be thinking. I can do veggies and ... Problem is, all you can think to make is tofu or beans. And, to make matters worse, you think tofu is bland (which it is) and beans give you gas (debatable - depends on the technique!). That's where Essen comes into the picture. As of January 2009, at least one Essen Class each month will be 100% vegetarian. We'll call them Fossil-Fuel Busters, or FFBs.

We're already ahead of the game as Essen's cooking philosophy is rooted in sun-based foods, not petroleum. And vegetarian classes are nothing new at Essen. Last year's "Holiday" class featured side dishes and desserts and was totally meat-free. By request, many of you have cooked meatless menus at Create Your Essen experiences. Yet we can all do our part to do even more. So look out for FFBs. They'll show up in all of the Essen Classes designed to meet your needs - Menu-based, Puttin' Up or Create Your Own.

Can do.

Yesterday was a banner day for Essen. Almost one year to the day of our "official" launch, we introduced our newest class series, Puttin' Up Parties. Peek below and you'll see the proud canners and their fill of tomato jam and applesauce.

The tomato jam was enjoyed for its uniqueness - a sweet and spicy blend which will definitely warm your insides with toast come winter. Thanks to Dan and Amy of Promised Land Farm for their beautiful, meaty and delicious organic roma tomatoes.

The applesauce was fall at its purest - we cooked down 50 pound of apples (IPM Jonathons, McIntosh and Cortlands from Althouse Farm) with nothing more than a bissel o' water. And then the fun began. Kristen and I rolled out the Applesauce Bar. We presented the group with a tray of "flavor enhancers" including fresh lemons, a variety of sweeteners as well as spices, both familiar and less expected. Each group created their individual flavors and then canned their signature brand of applesauce.

The pace was definitely different from the menu-based Essen Classes. Same organization and overview; however, the Puttin' Up Party was 100% hands-on (more time for gabbing) while a bit more structured in terms of instruction (we sat down around the table and talked through the canning steps while nibbling home-baked cookies). We were able to bring the lesson to life when we finally canned and processed the jam and sauce.

It's a good thing we saved the boxes from the canning jars. Everyone went home with up to 100% more applesauce than we guaranteed. Hmm, some people may actually be looking forward to winter.

Eastern Market Top Ten List

Each Saturday morning between June and October I follow a pretty similar routine: yoga, coffee and Eastern Market.

Eastern Market? No, not a typo. Eastern Market is located in the historic East Side, on King Street just around Shippen. One of the original markets in Lancaster, Eastern Market was resurrected 4 years ago with a goal to provide the surrounding community access to fresh food. What's developed is a gem of a destination that's so much more than the food - handmade artifacts, many done on site, live music (almost always), dance demonstrations and lots of hands-on activites for people of all ages. And there're the smells. Without being cliche, I am transported back to travels around the globe, including Africa and the Middle East, as well as that really rich and aromatic coffee.

So, without over-analysis, here's my Eastern Market Top Ten Reasons you should check them out this Wednesday night or Saturday morning:

#10: It's relatively easy to find parking and it's free.
#9: They have evening hours on Wednesday - 4pm - 7pm.
#8: It's small in size so you can do and see everything and still get out before ...
#7: The surrounding architecture in the neighborhood is breathtaking.
#6: You can find a table and chairs to relax, eat or catch up with friends.
#5: The produce is exceptional - clean and natural.
#4: Great local cheese and baked goods.
#3: Did I mention the beautiful produce?
#2: The community feel is contagious.
#1: Why wouldn't you?

R u doin' it?

Timing is everything.

A year ago at this time, who but your grandmom and farmer neighbor down the street was talking about the number of hours spent sweating while "puttin' up" corn? And green Beans. And jam. And chow-chow. Oh, and don't forget the sauce. Your tummy may have said, "yum," while your brain said, "no way, no how, no time."

Well, wouldn't you know it. Here we are one year later and look how things have changed. Articles on canning, pickling and preserving food are popping up everywhere. Try and pick up a newspaper or lay publication and not find something on this topic. What makes good economic sense also happens to make good economic cents. Living locally, especially when it comes to eating, has become more of a reality than you ever imagined. And so preserving some of our wonderful summer and fall produce for the barren months no longer seems like such a stretch. Canning, freezing, dehydrating are all within our reach. It's also much more fun when you do it with other people.

Join Essen on Sunday, September 21st for our inaugural Puttin' Up Party. Kristen and I spent a couple of hours in the kitchen yesterday and cannot wait to share the amazing things we have in store for you. When was the last time you experienced an Applesauce Bar? We've worked applesauce down to it's simplest, most elegant components and then give you the opportunity to take it back up again - if you choose. We also have an unbelievable tomato surprise since we're still rolling in an abundance of our gentle red friends. Finally, we'll give you the lowdown on canning (hint: the Big Bad Wolf has left the building and there's NO special equipment involved).

You will leave this Essen Class with new found knowledge, confidence and lots of jars of Indian summer to fill your belly on a cold winter's day. See you next week.

And You Think Dinner Is a Challenge ...

For my family, one of the best things about summer is the respite from the daily routines of ... everything. Personally, one of the biggest summer reliefs is the break from the daily grind of packing lunches.

My son's need for predictability and consistency (same menu every day) is countered by my daughter's quest for variety ("What entree did you pack?"). His favorite item is her least liked and vice versa. What's a mom to do?

This past Wednesday's New Era ran an informative piece about creative and healthy kids' lunch box ideas. Check out the article for some new inspiration.

Pickled Pink and Green

I often remind myself how everything comes into perspective when you can appreciate the other side of the table, fence, what have you. While in Chicago, I carved out time to take a refresher on canning and pickling at a local cooking school. I'm so excited for Essen's new classes on preserving food, Puttin Up Parties, I was thrilled to have the chance to see what bit of Chicago preserving lore I could bring to Lancaster.

Twelve of us gathered for the better part of a Saturday. Without exception, all class participants reveled in the camaraderie of doing something good for ourselves and the earth together. My cooking partner, Sheila, and I shared a space with a mother - daughter team. When questioned why Mom (aka Brenda) didn't just teach her daughter, Lee-Po, the how-to's at home, Brenda didn't miss a beat, "It's so much more fun this way."

And it was easy. And we didn't use any special equipment. So join Essen on Sunday, September 21st for the first of our ongoing Puttin Up Parties. You'll fill your larder today and your belly year round.

Chicago On My Mind

Just returned from one week in Chicago. My kids and I were visiting family, including a birthday celebration for my mom. Many of you know my fondness for the city of my youth. Each visit I give myself a huge kick in the rear for not fully appreciating all The Windy City offers when I lived there full-time.

All of our visits include stops at the old favorites - brunch at the neighborhood coffee shop (diner to you East Coasters), perhaps a Cubs game (they lost!) and a swim in the lake. We also try new things - this time we visited Chinatown and the Museum of Science & Industry (I highly recommend the Smart House Exhibit) with dear friends. And we always leave mental space as well as real time for the unexpected. My son and I missed seeing Barack head to Springfield to announce Biden as his running mate by this much. And in the sustainable/foodie category, I found "The Field."

Quoting their website, Outstanding in the Field seeks to "bring together local farmers and food artisans, chefs and winemakers, [as] we explore the connection between the earth and the food on your plate." The picture, above, gives you a vivid understanding why Jim and his team's events are often referred to as "the long table." The dinners are often held on farms in rural communities or outposts of urban areas. The Chicago experience was organized on a thriving city farm, a couple of acres smack dab in the middle of a former, historic disaster in urban planning, The Cabrini Green Project. Quite the compelling story about how we can eat locally and seasonally anywhere, at least for part of the year. Outstanding in the Field will be on the East Coast through the fall. We have a chance to check them out close to home on September 16th in Hamburg, PA. Sounds like Jim needs to learn more about what's happening in Lancaster and allow us the chance to host in 2009. Party bus up Route 61, anyone?!

It Feels Good To Be Back

I haven't journaled since mid-June and oh, the guilt I'm feeling. I could make up a whole litany of excuses - too busy, too tired, out of network. The honest truth is I had too much to say.

Do we call "it" staycation or vacation deficit disorder? Do I share my uncertainty over my husband's sudden illness (now resolved) or our sadness missing our son at sleep away camp for the first time? How about my excitement over the over flowing shelves at the roadside and farmers' markets? And, while we're on the topic, how many seemingly disparate, unrelated and disconnected emotions can we possibly have at one moment?

Now we're at the beginning of the end of summer. I'm headed to my hometown, Chicago, with my kids to celebrate my mom's 70th (oops! Special) birthday. We'll do lots of fun things, we'll feast at many cool restaurants, we'll be nourished with the love of our family and friends. The one thing that has been constant during this emotional roller coaster summer has been the feeling of peace, sanity and control I maintain while nourishing my body and soul with fresh, simply prepared food. It's great to be back and I'll be in touch soon.

Monkey See, Monkey Do

Last week was the first 2008 session of Essen Kinder Kids Cooking Camp. Five energetic boys and two more reserved girls added over 30 new recipes and countless techniques to their cooking repertoire. In addition, they experienced a premier organic farm firsthand and created a party for their families. And they had a blast. One of the campers summed it up best, "I'll definitely be back next summer. Definitely."

As an observer, it's amazing to see how much these 10-14 year olds develop in just five consecutive mornings. On the first day, we leveled the playing field. Some of the kids have been cooking for years, usually because someone in their environment cooks. Many are interested and do it when they have the opportunity - rarely. Others think they might like to cook, primarily because they like to eat, and have never even laid eyes on a recipe. By day 5, they're all chopping with the confidence of an Iron Chef, explaining to one of the teachers why they're flouring a board before rolling pastry, and setting a buffet with flair. And they were still telling me how much fun they were having. Unbelievable!

Well, this week Essen came into my family and I'm kvelling (that's yiddish for beaming with incredible pride for those about to Google "kvell."). Many of you know Essen in many ways stemmed and continues to evolve from my own personal learning with a busy family and the consistent challenges to put things on the table each day that please most. My son, at his request, was a part of last week's Essen Camp. He fell into category C - never read a recipe, never cooked, never cared. I assumed he was interested in the Camp because of a deep seated fear I may not fill the spots and to spend more time with me (wishful thinking and I'll go with it!). Anyhow, Sunday morning we were all snuggling in bed and I asked him what he thought of the week's experience. He answered quickly and defensively, "It was fun and don't expect me to do any cooking at home. I like to cook with other people." Translation = I'm not taking your place so you can sit and eat bon-bon's.

And then something unexpected happened. I was getting ready to make our ritual Sunday pancakes (and freeze most for quick, mid-week breakfasts, of course!), and guess who appears in his still dirty apron, ready to go! Twenty minutes later, my son and younger daughter (she's the one who likes to be in the kitchen) are feasting on Banana Surprise Pancakes they made together - without fighting. Some would say they actually cooperated. And enjoyed each other's company. Guess who's having fun now?!

Farewell, Strawberries. Hello, Summer!

It happened this morning. A little voice in my head whispered to me to swing by one of my favorite farms for strawberries. "They've been around for a good few weeks," the voice urged. "I bet there isn't much time to go," voice continued. "Better get some today as tomorrow's Sunday." "Alright, already," I reasoned with myself. "I'm already late getting home. What's a few more minutes..."

Well, glad I was. This was the last day for strawberries in big boxes. Translation: we've passed the strawberry peak and are gearing up for the summer stuff. So, in case you're like me and planned to buy the big load for freezing and canning the next time you're at the market, better do it right now. Tomorrow's strawberry can be found May 2009.

Where's Essen?

To better meet your needs, we've created a community of kitchens, situated in and around Lancaster. Essen Kinder Kids Cooking Camp will be hosted by the Lancaster JCC as well as Landisville Middle School, through Hempfield Rec. Evening classes have officially begun at Essen and will be conducted in the beautiful kitchen at Kegel's Produce Playground. You can also cook with Essen on the weekends. By popular demand, we'll be back at Briala Bodyworks in downtown Lancaster the second Sunday in June.

We hope that the new, expanded schedule better meets your needs. Please don't hesitate to share your thoughts on what we can do better. We'd love to hear from you.

Everyday solutions for everyday life - reserve a seat today .

Recipe for Happiness

Sometimes things just work out. You've got all the ingredients - in the correct amounts. Nothing is spoiled or past its prime. And the timing is right.

That's how things are feeling here at Essen. As many of you know, I waited a long, long, long time to pursue my dream. I've built something from scratch, a combination of market driven research, experience and that pinch of instinct, "it just feels right."

And now, many, many months later (ok, years), the word seems to be getting out. This month, Essen is featured in the "FoodFile" section of Susquehanna Style magazine. I cannot thank Donovan Roberts Witmer and Keely Childers, Editor and Assistant Editor, respectively, enough. Not only are they incredibly bright, talented, and dynamic individuals who truly want the greater Susquehanna Valley to be portrayed for all of its strengths, they're also incredibly hard-working, committed and so nice. And I mean "nice" in the best sense of the word. These are good people trying to make a huge difference in the place they live, work, eat and sleep. So, click here to check out the complete article. And when you see the slick yellow and white cover at a local retailer, pick up the entire May/June issue for yourself. Do it as a thank you to them for me. Without Donovan and Keely, and without //you,// Essen would still be a dream. //Okay, can somebody pinch me now?//

They're Here!

I could feel it in the air as I entered Market. Last Tuesday, the day we've been anxiously awaiting arrived ... ASPARAGUS!

I was late and beggars can't be choosers. Ten spears remained, exactly what I needed for a Create Your Own Essen experience to celebrate a 50th birthday. Even if sold out, just knowing there'd be more on Friday would bring sufficient satisfaction to get me through the week.

And what did Friday bring? The story only gets better. To complement the asparagus, I snagged the season's first rhubarb, more of the yummy spinach, North Carolina strawberries, loads of celery, horseradish, potatoes and eggs.

So, now you're thinking, what would one do with all of this stuff? Hmmm, reserve a seat today to find out!

Buy Local

If ever there was a time to consider purchasing locally grown and sourced products, this is it. Prices on most goods and services have skyrocketed, driven in large part by soaring fuel prices and uncertainty about where the country's headed. As an example, the price of wheat has soared 100% in the past six months!

Significantly more money recirculates in Lancaster when we buy from locally owned, rather than nationally owned, businesses. More money stays in the community because locally owned businesses purchase from other local businesses, service providers, and farms. Purchasing locally helps grow other Lancaster businesses as well as Lancaster's tax base.

Food is a great place to start, especially here in Lancaster where it's fairly easy to buy locally sourced items. With our county's agricultural bounty, we have many opportunities to buy locally grown and produced grains, dairy, meats, fruits and vegetables. By doing so, we'll be helping preserve the environment, we'll increase the nutritional value of what we eat (food loses "the good stuff" the longer it's out of the ground) and we'll be strengthening Lancaster by investing our food dollar close to home. Only twenty cents of every dollar, when buying at a large supermarket, go to the grower. Eighty cents go to various middlemen. Cut them out of the picture, buy your food directly from your local farmer or farmer's market and keep 100% of your hard earned money in Lancaster.

Sounds like an easy way to make a big difference!

Asparagus On My Mind

Welcome, Spring!

Looking out my window, watching the barely there snow flurry, actually makes me think of spring - in my native Chicago, not Lancaster. Living on the east coast for 15 years, I have come to appreciate what spring is really about. In the midwest, spring exists only on the calendar. In actuality, we went from a blistery winter directly into a blazing hot summer. Here in Pennsylvania, it is truly amazing to see how color comes back into our lives - the flowers peeking out of the ground, the buds on the trees, the grass is really green again, and vegetables and fruits are once again fresh and LOCAL.

All this leads to my "thing" for asparagus. Sure, it's available at the supermarket practically year round. And, to those of us who buy it, it actually tastes okay. But let's be honest ... why put up with okay when you can have locally grown, in season spectacular? Add to the equation that spectacular asparagus is only available for a few short weeks, somewhere between late April/early May to "when it's done." It's one of the first official markers that tells us spring is not only here, it's here to stay. It's for real.

Now you understand why Essen's Asparagus Festival pushes the limit on spring's arrival. If I waited for its actual entry into Lancaster, you might miss the chance to try out new ways to eat it until you're sick of it. Which is one problem I look forward to every spring. Welcome home!

Kidding Around

Many clients have asked why I don't have more kids cooking classes, especially during the school year. The answer lies in one of the fundamental values of Essen: I have young, school-aged children and want to be around while they grow up. To bring Essen to other kids would require me to be working primarily when my kids were home - after school, evenings and weekends.

However, so much of what we learn from each other through Essen has do with what we're passing along to future generations. The balance that I've decided on for now is to connect with kids for a couple of weeks in the summer with Essen Kinder Kids Cooking Camp. Also, look for Essen Kinder Classes during the '08-'09 school year on select school holidays. Lastly, Essen's community service, year round, is devoted to educating kids in a hands-on format how to make good food choices and ways they can bring that experience and learning home.

Over the next couple of months, I'll be "cooking for energy" with the upper grades at The New School of Lancaster as a kickoff to their "Go For The Greens" week, hosting a mini cooking class at the Lancaster Jewish Community Center in conjunction with their Purim Carnival (think of a combination Halloween/Mardi Gras celebration) and working with the Junior League at the Boys & Girls Club. While the location, the client age and the audience may vary, the message is the same - good food simply prepared keeps people together. Try some today.

Dinner Day?!

I love January. I've had just long enough of a break from routine, which I abhor, that I'm actually craving it. The absence of daily doing combined with family vacation time enable the idea part of my brain just long enough to actually gel and begin to formulate fresh thoughts, or at least put old concepts together in new ways. My social calendar is empty. I'm fresh, I'm ready to go and I'm ready to catch up.

It seems I'm not alone. Did you know that in 2002 the legislature of Pennsylvania designated the second Saturday of January a national holiday, "Invite Your Neighbor to Dinner Day" or "Dinner Day" for short? The website states, "invite your neighbor to dinner as a celebration of the values that make America a terrific place to live. Ask a neighbor you've never met or one you've only waved at, but never taken the time to get to know. Take a moment to break some bread together in one of your homes or out on the town. Either way, be sure to build a bridge to your neighbors and take down any fences that have kept you apart."

It feels sad to think that we've become so isolated as a society that someone felt the need to create a state holiday just so he could have the "excuse" to invite people over to dinner. While one part of me thinks "What is our problem?" another voice knows where this guy in Bucks county is coming from. Long before I created Essen, I just loved to cook - because it was creative, because it was relaxing, because it tasted good and because it brought people I liked together. But over time, I would entertain less often. It seemed to be uncool to put time into preparing for people you care about. People almost felt uncomfortable or put out that you would do something nice for them. And over time we'd all see each other less often. A conversation in a noisy restaurant will never compare to a relaxing chat across my kitchen counter.

Now, I didn't wait for the Smiths of Bucks county to give me permission to have friends over for dinner. I got sick and tired of overpriced and unhealthy restaurant fare. And I missed really talking to my friends. Today, I often find January is one of our busier entertaining months. I can call friends with last minute invitations and they're usually free. And, boy, are they ready for simple food and honest conversation. No stress, no fuss - with or without permission from the Commonwealth.