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!