CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Open to the BREEZE!

Open to the Breeze!We may have suffered through sub-zero temperatures in February, but April makes us want to throw open the doors and windows and let fresh air waft through our homes.

    A screening system was to build out the back of the columns to accommodate the tracks that the remote-controlled screens required.

A screening system was to build out the back of the columns to accommodate the tracks that the remote-controlled screens required.

Eighteen years ago, Neil Hollis was looking for a new venture. When he saw a product called Phantom Screens on the television show, This Old House, he immediately saw its potential. So, without ever seeing one in person, he applied to the manufacturer and was granted a distributorship.

At the first home show in which he displayed Phantom Screens, Neil was thrilled to meet This Old House hosts, Tom Silva and Richard Trethewey, who were there to do a seminar. He remembers that the Q/A session got underway with an attendee asking about the resiliency of the product. Tom shared that he and Richard tested many of the products used on the show on their own homes and, as a result, they had become huge fans of Phantom Screens.

Neil came away from the seminar knowing he had made the right decision. His company, Innovative Home Products, is the exclusive source for Phantom products in Central Pennsylvania and the Lehigh Valley. Based in British Columbia, Phantom Screens were developed in Holland more than 35 years ago. When their inventor moved to Canada, so did the company. When he moved back to Holland in the early ‘90s, he sold the business to a Canadian distribution company that is headed by C. Esther de Wolde. Phantom’s products are distributed throughout North America, Europe, Central America, Australia and beyond. The acquisition of a Florida-based company that had developed a motorized screening system allowed Phantom to further diversify. Neil reports the company’s main campus in Abbotsford, British Columbia, is breathtaking. “No matter which direction you look, all you see are the Canadian Rockies,” he says.

The premise of a Phantom Screens product for doors is simple. Envision a roll-style shade. Put it on its side and you have Phantom’s very popular screen door that disappears into a custom casing unit that unobtrusively runs the length of an inner doorway. “Our client list ranges from owners of mobile homes to multi-million-dollar mansions,” Neil reports. “When homeowners see them, they’re instantly intrigued. They sell themselves.” He tells of encountering Tom and Richard during a repeat appearance at the home show in Harrisburg (they remembered him) and taking them up on their offer to do a guest-star turn at his booth. Tom told the group that had gathered: “This is the greatest product I’ve seen for the home in 20 years.” According to Neil, “They immediately sold 30 screens.” Over the course of 18 years, “We’ve done over 10,000 doors in Central Pennsylvania,” Neil says, adding that those figures are two years old. “I haven’t had time to update them,” he admits.

The reasons homeowners are drawn to Phantom products are varied. Aesthetics are probably at the top of the list. The system eliminates having to deal with an unattractive screen door that detracts from the look of your front door, or for that matter, the architectural style of your home. “During the eight or nine months of the year that it’s not needed, the screen is out of sight, out of mind,” says Neil.

The aesthetics angle also plays into the fact that more and more communities are being governed by homeowners’ associations and with them come declarations that ban screen doors, etc., which can diminish the continuity of a neighborhood. “We’ve never had a homeowners’ association turn down a Phantom screen door,” Neil reports. “In fact, in some communities, ours is the only product that is acceptable.” Even historical districts have given Phantom their seals of approvals. “One of our clients lives in a home that George Washington slept in,” Neil shares. In fact, Phantom is spearheading a project in Mobile, Alabama, that will result in the restoration of the Ford House, an Arts & Crafts bungalow that dates to 1906.

Creative applications are another attraction. In addition to doors and windows, Neil has seen clients utilize the screening for garage entrances and to enclose porches, carports, outdoor kitchens, gazebos and other outdoor-living spaces. Add the motorized component and convenience becomes a factor.

Phantom Screens are also environmentally friendly. “They almost pay for themselves when you consider what you save in AC costs,” Neil points out. He also notes that because the entire doorway remains open, a home will receive twice as much ventilation as compared to typical screen doors. On another level, during dreary winter months, homes are not robbed of natural light. “Typical screens will block 40% of natural light,” Neil notes. In the case of Phantom solar window screens, which were developed 15 years ago, 90% of harmful UV light is blocked from entering your house. (No more faded fabrics!)

The retraction factor also pays other dividends: Because the screens are tucked away during the punishing winter months, they are not at the mercy of the wind and weather, plus they stay cleaner longer. “Some window cleaners will even charge less, because they don’t have to deal with screens and storm windows,” Neil adds.

Lastly, pets love them. The door screens allow them uninterrupted views of the yard or street, thus providing hours of entertainment. “They’re one of the most impact-resistant products on the market,” Neil avows.

As you might guess, all the love translates into awards. The all-things-home website, Houzz.com, which boasts 25-million unique visitors per month, names Phantom as one of the products that attracts the most interest, plus promotes an unprecedented amount of discussion. Thus, Phantom received one of its 2015 “Best of Houzz” awards that relate to design and customer satisfaction.

Want to see Phantom Screens up close? Mark your calendars for this year’s Parade of Homes, June 13-21. Innovative Home Products will be outfitting Custom Home Group’s entry in Manheim with Phantom products!

For more information, visit phantomscreenspa.com.

Clay Soil Plants

Here are some plants I recommend for clay soil. Those marked with  are native or have native species available. The staff at your local fine nursery will have additional suggestions.

 

Trees that tolerate clay soil

NAME BOTNICAL NAME DESCRIPTION
River birch Betula nigra ‘Heritage’ and others Beautiful bark and yellow fall color
Green Ash Fraxinus pennsylvanica Good form, great shade tree
Larch Larix spp. A deciduous conifer with yellow fall color
Witch Hazel Hamamelis virginiana Late autumn fragrant flowers, yellow fall color
Weeping willow Salix spp. Iconic tree but the messiest imaginable
Bald cypress Taxodium disichum Deciduous conifer, bronze fall color, can form “knees”
Arborvitae Thuja occidentalis many cvs. Readily available evergreen, fast grower, versatile, but deer browse on it
Black Haw Viburnum Viburnum prunifolium Tough small tree, white flowers, red fall color, fruit for birds, tolerates shade

Shrubs that tolerate clay soil

Serviceberry Amelanchier Red fruit and fall color
Bluestar Amsonia hubrichtii Blue flowers, fine-textured leaves turn yellow to peach in fall. Great massed.
Flowering quince Chaenomeles cvs. Colorful spring flowers, fruit for jelly
Summersweet Clethra alnifolia cvs. Fragrant flowers in late summer and yellow fall foliage
Red twig dogwood Cornus sericea ssp. Prune old stems annually for best showy winter stems
Grapeholly Mahonia cvs. Bold-textured broad-leaved evergreen with late winter blue fruit that birds relish, deer do not browse
Ninebark Physocarpus opuifolius ‘Diabolo’ Purple-leaved, tough, versatile, can be cut back for best new growth, ornamental bark
Elderberry Sambucus canadensis Graceful foliage, flat-topped white flowers produce fruit relished by birds (and good for pies)
Viburnum Viburnum trilobum and V. dentatum Red fruit and fall color

Perennials that tolerate clay soil

Anise hyssop Agastache foeniculum cvs. Long lasting blue flowers, bees love this plant
Swamp milkweed Asclepias ssp. Essential food source for butterfly caterpillars
Blue false indigo Baptisia australis Blue-purple lupine-like flowers early in spring, adds nitrogen to soil
Purple coneflower Echinacea purpurea cvs. Every garden must have, attracts butterflies
Joe-Pye weed Eupatorium fistulosum Tall, attracts butterflies
Daylily Hemerocallis spp. and cvs. Every garden must have daylilies
Hosta Hosta spp. and cvs. Indispensible shade plant, deer love
Blue Lobelia Lobelia siphilitica Deep blue flowers in late summer, forms colonies, butterflies attracted
Ostrich Fern Matteuccia struthiopteris Beautiful tall fern but very aggressive and hard to confine. Better to use Osmunda fern species with their dramatic cinnamon-brown fruiting stalks
Virginia bluebells Mertensia virginica Early spring bloomer, wonderful massed in woodland, goes dormant after flowering
Rodgersia Rodgersia spp. and cvs. Bold textured
Cupplant Silphium perfoliatum Tall, single best species for attracting birds, especially goldfinches. Seeds aggressively
Ironweed Vernonia novaboracensis Fluffy brilliant purple flowers, tall, for the background of borders. Will seed around, good for wildflower gardens.

Groundcover that tolerates clay soil

Bugleweed Ajuga reptans many cvs. The definitive groundcover for clay soil, spreads

A “March” in Alabama

The Selma-to-Montgomery March of 1965 is celebrating its 50th anniversary this upcoming weekend. I don’t remember that era, personally, because I wasn’t even a twinkle in my daddy’s eye until almost two decades later. However, being from Alabama and growing up in the public school system, we were taught about our state’s history and the important role it played during the Civil Rights movement.

Momma and Daddy always told me stories of what their lives were like growing up before integration. For instance, public places had separate water fountains, separate bathrooms, separate seating areas, etc. Dunbar High School was the name of the all-black school in Carbon Hill from 1928-1967, when integrating into all-white schools was permitted—which followed soon after the Governor George Wallace incident of 1963 where Wallace attempted to block the entry way and prevent two black students (Vivian Malone and James Hood) from entering the University of Alabama.

I read about the violence and had seen pictures of what occurred during those life-altering years, but I never witnessed or lived it first-hand. I was completely awakened to this history after interviewing a few individuals back home for our local newspaper. One person who really stands out in my mind is Sarah McElrath.

If you’ve never seen “The Help,” a movie based on Kathryn Stockett’s 2009 novel of the same name, I suggest you watch it to understand when I say that Mrs. McElrath could’ve been a member of the cast. I could’ve listened to that charming woman talk all day about her stories, but the ones that really stood out to me were the struggles she and others faced growing up in the South.

She was born in Marengo County, Alabama, in 1930 and moved at age 13 to Walker County (where I grew up). Mrs. McElrath said she and other members of the community, “had to fight for street lights. We had to go down to city hall and beg to get street lights, and concrete, all this for dirt roads. … The most things we had a hard time with was telephones. Didn’t no black people have telephones, none. There was one phone right there where the city hall is now, and if your house caught a fire, you just ran all the way down there to call the police. Well, when you got back, your house was burned.”

She also shared how difficult it was to be seen by a doctor, waiting for hours to be seen or maybe not being seen by a doctor at all. She recalled a nonviolent sit-in at a local restaurant back home in downtown Jasper where she and a few others sat for days waiting to be served.

“It’s not that we wanted to so bad to eat with them. It was that we wanted a choice, if we wanted to eat, we could,” she shared. “… We just sat there because as long as we sat there weren’t no more white people going to come over there and sit. So, we just sat there for like two or three days, I can’t remember; I’m getting older.” She continued to say that the host(ess) finally asked what they wanted, and McElrath said, “We didn’t have any money, so we decided to order a cup of coffee. We ordered a cup of coffee, and we just sat there and laughed and drank that coffee and had a good time.”

For more than 50 years, she worked cleaning houses and taking care of her employers’ children, along with raising 13 children of her own. Among many of her accomplishments, one being presented with an NAACP Walker County Foot Soldier Award, Mrs. McElrath prides herself in registering numerous people to vote. Having the right to vote still means a lot to Mrs. McElrath. She said when she first started voting, “They would ask us all kinds of old, stupid questions. We could hardly vote. … They’d ask us, ‘How many bubbles are in a bar of soap? How many beans are in a jar?’ Just anything they’d know we didn’t know just to say we couldn’t pass [to be able to vote].”

Every January, several locals around Walker County march throughout downtown Jasper to celebrate the life of Martin Luther King, Jr. I was happy to be able to march alongside of those participants, take their photos, interview and just listen to the chants and speeches each one gave.

On March 7, 1965, hundreds marched toward Montgomery in an effort for equality. After crossing the Edmund Pettus Bridge, they were attacked on what is now known as “Bloody Sunday.” This year, and in years past, thousands will once again march through Selma for the reenactment of the “Bloody Sunday” Selma-to-Montgomery civil rights march.

I may not have been around during the 60s, and I may not ever have a chance to march in downtown Jasper again and interview the county’s inhabitants, but I’m thankful to be from Alabama and to know my state’s history.

2015 Travel Trends Survey

Winter is nearly over, which means it’s time to start planning summer vacations.

Google “top 10 travel destinations for 2015,” and you might be surprised by what you find. The annual Travel Trends Survey, which is conducted by Travel Leaders Group, unveiled its most popular U.S. destinations and found Alaska, via a cruise, to take the top spot. For more than a decade, Las Vegas and Orlando have competed for the coveted position, but the beauty of the Alaskan landscape and its rugged terrain won the hearts, and pocketbooks, of travelers.

Of note, also in the Travel Trends Top 10 Survey were two cities in close proximity to Lancaster: New York City (No. 4) and Washington, D.C. (No. 10). How lucky are we to be within driving distance of two of the most popular tourist attractions in the nation!

 

The 2015 Travel Trends Survey Top 10 Domestic Destinations include the following:

Cruise – Alaska

Orlando,Florida

Maui, Hawaii

New York City, New York

Las Vegas, Nevada

Honolulu, Hawaii

San Francisco, California

Chicago, Illinois

Los Angeles, California

Washington, D.C.

Travel Leaders is represented in Lancaster by Travel Time (951 Rohrerstown Rd.). Information: 299-6600 or trvltime.com.

Ride the Wave of Fresh Seafood

Kyma Seafood Grill celebrates fresh seafood and the Greek heritage of its owner, Nick Barakos.

Kyma (pronounced KEYma) has a very sleek, sophisticated and contemporary feel. Named for the Greek word for “wave,” the sand-and-sea theme begins at the restaurant’s entrance, where sand-colored tile accented with blue glass sets the welcoming tone. The vibrant bar area features a similar color scheme, as well as dramatic lighting and a large mural of a cresting wave. Neon ceiling accents are featured in some of the dining areas, where seating options include tables and booths. Rich wood, deep earth tones and photos of sunny Greece add to the sense of place.

you wouldn’t know it by its current look and vibe, but Kyma makes its home at the same location as the former Silk City Diner, which had been owned by Nick and his brother, George. They began operating the diner in 1994, closing it in January 2009 to make way for Kyma, which opened in July of that year. Kyma shares the building with Johnny’s Bar and Steakhouse, which has its own entrance on the lower level.  It was the success of Johnny’s, which opened in 2006, that inspired the brothers to transform the diner into Kyma. Nick purchased both restaurants from George in 2014.

“At Johnny’s, we focus on steak with a bit of seafood, but at Kyma, the focus is on seafood,” Nick explains. “Here, we offer great-quality seafood and get creative with how we offer it. Kyma combines the quality you find in a fine-dining restaurant with a relaxed atmosphere.”

At Kyma, the salmon is Scottish, while crab cakes are colossal grade (which means they’re made from the largest, whole, unbroken pieces of white meat). The restaurant also features cold-water South African lobster, which Nick describes as “the Cadillac of lobster.” Chilean sea bass is also on the menu.

When asked to name the most popular menu item, Nick surmises the Colossal Crab Cake may be the restaurant’s signature item.

Seafood-oriented appetizers include oysters (on the half-shell and Oysters Rockefeller), Jumbo Shrimp Cocktail, Steamed Clams, Ahi Carpaccio and Crispy Pepper Calamari. Salads and sandwiches include the Classic Greek Salad, Prime Burger (for landlubbers), and the Parmesan-encrusted Tilapia and Broiled Crab Cake sandwiches. The selection of freshly grilled fish includes mahi mahi, halibut and rainbow trout. Listed as Kyma favorites are Baked Crab au Gratin, Alaskan Red King Crab Legs, New England Clam Strips and Monterey Chicken. In addition to menu items, there are also weekly specials.

With warm weather on the horizon, Kyma will once again offer al fresco dining on The Dock, a 90-seat covered deck  with its own bar and restrooms. “With the canopy, roll-down side covering, heaters and fans, our guests can enjoy outdoor dining even when it’s a bit cool. “Last year we opened The Dock, April 1, long before most decks were open,” Nick says. The Dock’s menu includes some casual fare such as pizza. Guests can also order items from Kyma’s menu.

Kyma is located at 1640 N. Reading Rd., Denver, 335-3833, Kymaseafood.com and on Facebook. Hours are Tuesday to Thursday 4-9 p.m., Friday and Saturday 4-10 p.m., Sunday 8 a.m.-noon for breakfast menu and 4-9 p.m. for regular menu. Reservations are accepted for weeknight dining; on Friday and Saturday, reservations are accepted only for parties of 8 or more. Reservations are not accepted for outdoor dining on The Dock.

 

Seafood lovers may also want to consider:

Blue Pacific Sushi & Grill, 1500 Oregon Pike, Lancaster. 393-9727, bpsushi.com. Since opening in 2001, Blue Pacific’s focus has been Asian-fusion cuisine. Owners Harrison and Sheree Wang offer eclectic lunch and dinner menus that include sushi, shrimp pad Thai, Pacific seafood soup, seafood shou mai, seafood risotto, hibachi yellowfin tuna and soy-marinated sea bass. Blue Pacific’s décor takes its cues from the “Pacific” in its name and features blue tones, fish sculptures on the wall and neon wave-inspired highlights.

The Loft, 201 W. Orange St., Lancaster. 299-0661, theloftlancaster.com. Established in 1973, this second-floor restaurant has become a Lancaster dining tradition. Under the helm of chef/owner Gunter Backhaus since 1987, it has an intimate and casual, yet elegant atmosphere. Lunch and dinner are served. The Loft is known for soft-shell crabs, shrimp cocktail, fried oysters, prime rib and mushroom soup.

Churches across America hold fish dinners during the Lenten season. “Fish Fry” guides are compiled by various organizations and can be found via the Internet. Two dinners being held in this area include:

Seven Sorrows of the Blessed Virgin Mary in Middletown. Now in its 18th year, the menu has become so legendary that 1,300+ diners typically turn out for dinner each Friday evening during Lent. Homemade chocolate eggs are also sold. Dates: Fridays from February 20 through March 27. Hours: 5-8 p.m. Address: 280 N. Race St., Middletown. Contact: 944-3133 or sevensorrows.org.

St. Peter Catholic Church in Elizabethtown. Talapia, cod and fish sticks are the mainstays of this annual dinner that offers three dining options: choice of entrée and sides; all you can eat; and drive-thru/takeout for sandwiches, etc. Also in demand are the homemade chocolate Easter eggs that can be purchased. Bring a canned item to donate to a local food bank and you’ll save a dollar on your meal. Dates: Fridays from February 20 through March 27. Hours: 5-7 p.m. Address: 61 E. Washington St., Elizabethtown. Contact: 512-2361 or stpeterlentendinners.com.

Mid-Century Modern Revival

When David Boland and Jim Brown finally saw a house that had been on the market for years, they knew they had their work cut out. The Frank Lloyd Wright-inspired house was in need of all the TLC they could provide.

The history of this house is fascinating. It was designed by Jean Deavercard, a French Canadian who was inspired by the “one with nature” principles espoused by America’s greatest architect: Frank Lloyd Wright. In this area of the state, Deavercard’s work was especially evident along the Main Line, where his designs featured the flat roofs that Wright made famous during his Usonian phase. Instead of the Victorian ideal of purposeful, confined spaces, Wright’s visionary homes were designed to be open, fluid and livable.

Typically L-shaped, Wright’s one-story, ultra-modern homes included such innovative features as carports, clerestory windows and radiant heating. And, like any Wright-designed building, harmony with nature was critical. “In Wright’s estimation, a house shouldn’t stand out, but rather blend in with the environment,” David explains.

The home Deavercard designed for a Lancaster couple included all of those Wright-inspired features. Built in 1956 – Manny Murray was the contractor – it’s located on what had once been Meadia Heights Golf Club’s ladies’ nine-hole course. After World War II, when women were given access to regulation 18-hole courses, Meadia Heights closed the course and sold the land to a developer.

The Deavercard-designed house also functioned as an Armstrong Idea House (officially it was known as the Maintenance-free Malibu Ranch House). In addition to the Lancaster-based company’s latest products, the house featured innovations such as drywall and Formica. “Drywall had just come onto the market,” David points out. The entire kitchen – cabinetry included – was made of Formica. “It sort of gave it a doctor’s office look,” Jim says of the walnut, wood-grain pattern that was used. And, of course, the colors of the late 1950s resonated throughout the house.

According to David and Jim, Deavercard made all the selections, including the furnishings. “Like Wright, if you hired him, you had no say,” says David. “He took charge of the furnishings and finishes. He even had a mural done over the fireplace.” The house was comprised of living spaces, four bedrooms and 1-1/2 baths. It was sited on the 1/3-acre lot to take full advantage of the golf course views.

The original homeowners lived in the house for the rest of their lives. Unfortunately, they assumed “maintenance-free” meant just that. By the early ‘90s, the house and the grounds had fallen into a state of serious disrepair. Following the death of the wife, the estate’s heirs and a succession of real estate agents had no luck in selling it. Finally, it was handed over to a bank for auction purposes. That ploy failed as well. “Ranch-style houses were out of vogue then,” David points out. Now, of course, Mid-century Moderns are in demand.

Enter David and Jim. It appears as if their life experiences were purposeful, and they were meant to breathe new life into the house. David, who grew up in the Altoona area, always had an interest in architecture and design. “My grandfather was a contractor, so I guess it’s in my blood,” he explains. After graduating from Penn State (hospitality/hotel management), he accepted a managerial position at the Lancaster Country Club. He also obtained his real-estate license. And, he became a partner in The Groves, a senior-living residence that makes its home in a beautiful Victorian that sits along Main Street in Ephrata. David is now the sole owner of The Groves, which has undergone its share of renovations under his guidance. “One of the first things I did was paint the dining-room ceiling pink,” he recalls. “That got a lot of comments, most of them positive.”

As for Jim, he grew up in Leola. An interest in landscape design took him to Penn Technical College. A job with the High companies – overseeing Greenfield Corporate Center’s park-like environs – inspired an interest in property management. From there, he transitioned to the banking industry and in doing so, obtained a real-estate license. Presently, he is director of facilities for Ephrata National Bank, which entails everything from supervising the construction of branch offices to handling foreclosed properties. Between them, David and Jim have flipped, consulted on and renovated more than 40 houses over the years.]

David kept noticing the Mid-century Modern house when he perused the multiple listings. Clients of David’s expressed an interest in the house. David obtained the pass-key and made an appointment to show it. Before he could do so, they stopped by, looked through the windows and decided the work that would be needed was beyond their capability. Curious, David and Jim decided that since they had the pass-key, they would check it out.

“Horrified” might best describe their initial reactions. The shag carpets were saturated with water: 240,000 gallons of water had flowed through the house as a result of pipes bursting during the winter of 1993. It was now August 1994, and the inside of the house was so humid that the varnish on the wood paneling had melted. The original single-pane aluminum windows did little to keep the cold and heat at bay. Outdoors, plants were growing atop the patchwork roof. Trees and shrubs were so overgrown that the house was almost hidden from view. “Most people were convinced that the only option would be to tear down the house,” David says.

Still, David and Jim were intrigued. “We initially looked at it as a flip,” says David. But, there was so much to like: the location was fantastic (10 minutes from downtown), the neighborhood was established, and the house had an interesting story. So, they successfully negotiated with the bank on a selling price and put their Ephrata home on the market. It quickly sold. “We had to be out by November,” David recalls. They decided to move into the house and start renovations. “We ended up living in the four bedrooms,” he adds. Township officials were relieved someone had bought the eyesore and assured them that they would be supportive of their plans. In their estimation, anything would be an improvement.

So, they began by replacing the roof and updating the HVAC system. Landscaping was also given priority. “Everything was so overgrown that it made the house dark,” David notes. Jim recalls cutting down 17 trees that first year.

In 2008, david and jim decided to build an addition that would contain a foyer, den, office, dining room, butler’s pantry, bath and laundry. A free-standing, two-story garage was also built at the rear of the property. And, they also decided to fully renovate the original areas of the house. “We acted as the general contractors,” David explains. Jim’s father feared that the ambitious project was beyond David and Jim’s capabilities. He speculated that this time the duo had bitten off more than they could chew. Fortunately, that was not the case. The house stands as a testament to the original designer’s vision and David and Jim’s sense of design, problem-solving abilities and hands-on involvement.

The five-year process provided them with a house that is open, livable and in tune with nature. “It’s the way we like it,” David says of their home. “We use the house; we live in the house. Our dogs have free reign of the house.” They also like the fact that the house is very conducive to entertaining, inside and out. “We’ve carried on the tradition of being the party house of the neighborhood,” David reports. And, in saluting the philosophies of Wright and Deavercard, “We wanted it to appear that the house is part of the landscape,” he continues, noting that their property appears larger than it is, since it blends with the adjacent golf course.

Décor-wise, David is of the opinion that the house is very Lancaster County. “Yes, we have family antiques and our collections, but we’ve also incorporated our other interests, including art and decorative items from Santa Fe and Key West,” he says, noting that “mixing it up makes a home more interesting.”

Credits

Design: David Boland
Landscape Design: Jim Brown
Cabinetry: Jere Stick
Interior Fit Out/Moldings/Flooring: Jeff Horton
Drywall: Paul “Butch” Bleacher
Electrician: W.E. Peters
Plumbing: Melron Plumbing
Tile Installation: Tile Mann/Poiter Lisneria
Excavators: Rocky View Enterprises, Amos King
Exterior Lighting: Leo Carranza

Go for the GRAINS!

Good carbs, which are derived from plant-based foods such as fruit, vegetables, beans and grains, are essential to our health. With the summer fruit and vegetable season still months away, now is the perfect time to experiment with grains.

Fruit, vegetables, beans and grains not only provide vital nutrients, but they also digest at a slower rate, thereby fortifying the digestive system with the fiber it needs to function properly. Good carbs also aid in controlling blood sugar levels and cholesterol, thus having a positive impact on our cardiovascular systems. Good carbs also play a role in the prevention of certain cancers.

Grains are all the buzz in the healthy-eating movement. They’re readily available in health food and specialty stores and even in supermarkets. Still, people tend to get caught up in worrying about the water-to-grain ratios, what they go well with, etc. My advice is to just experiment. One of the best ways to get your feet wet is to simply cook whole grains in water and taste them as is. Begin by taking a big pot of water, bring it to a boil, salt it a little if you like, and add your grains, cooking them according to the package’s directions (if they exist). Over time, you’ll learn to adjust the cooking time to achieve the texture and chewiness you prefer. If directions are not included, simply cook the grains until they are tender enough to enjoy.

The next step is to drain the grains and taste them. Determine if you’d like them hot, perhaps with butter and Parmesan. Maybe they’d be better chilled, with some diced vegetables and a little vinaigrette to create a grain salad.  Or, maybe the grain tastes like another variety you have had in an application, and you think it might work equally as well.

As for introducing whole-grain pasta (or anything for that matter) to your family’s diet, take it in steps. Kids will notice if there’s a sudden switch. Maybe start with half the amount of pasta you regularly use and substitute whole-grain for the other half. Adjust the amounts over time until you’ve made the switch.

This month, I’m sharing a few dishes that simply let the grains be themselves, allowing for all of their “whole-grain” goodness to shine.

Golden Wheat Berry Stew  with Chicken and Wild Mushrooms

Golden Wheat Berry Stew
with Chicken and Wild Mushrooms

Golden Wheat Berry Stew with Chicken and Wild Mushrooms

Wheat berries have been around for some time; you’ve probably seen cooked wheat berry salads at local delis. To make this stew, cook hard golden winter wheat in chicken broth. (You can make enough for an army and freeze some for later use.) The next step is to sweat some chicken, mushrooms and aromatic vegetables for a little while in order to develop some flavor. Then, simmer the ingredients in the broth and toss in some cooked wheat berries. What you get is a hearty soup or stew-like dish that’s ready in a matter of minutes as opposed to hours.

Quinoa Crab Salad

Quinoa Crab Salad

Quinoa Crab Salad

Sometimes even just a little cooked grain added to light, bright, simple salads can deliver amazing results. Such is the case with quinoa, which is the perfect ingredient for a Yucatan-style salad of crab, avocado, cucumber, onion, tomato, pomelo (a grapfruit-like citrus that is sweet and mild) and lime. I added a bit of cilantro and olive oil and then a few spoonfuls of the delicate grain. Aside from adding a huge shot of nutrients, the grain helps hold the delicate dressing that results on the crab, fruit and vegetables a little better, making each spoonful even more flavorful.

Chia Seed Pudding

Chia Seed Pudding

Chia Seed Pudding

When I learned about this no-cook, overnight “chia seed pudding,” I had to give it a try. I didn’t necessarily do it for the health factor, but rather because it appealed to my lazy side.  You simply take this “super grain” (actually it’s a seed), and pour it into a flavorful, milk-type base (roughly 1/4 cup of chia to 1 cup of your liquid). Pop it into the fridge, and bingo, the next day it is a thickened, tapioca-like pudding that is absolutely delicious. It’s fun to eat, too, thanks to the swelled kiwi-like seeds that pop when you eat them.

The possibilities are endless. For example, you can use coconut and yogurt to create a healthy, easy-to-make breakfast. I decided to go in more of a dessert direction and used part coconut liquor (think Coco Lopez), part unsweetened coconut milk and part milk to create the pudding. You can lighten up the pudding even more by folding in some whipped cream before serving.  And, if you want to make it with stevia, almond milk and organic coconut extract, have at it. Layer it with some ripe, diced, tropical fruit and top it with shavings of coconut, and you have a yummy parfait.

 

Grain Glossary

Buckwheat

While buckwheat is viewed as a cereal grain, in reality it’s a fruit seed that’s related to rhubarb and sorrel. Its fragrant flowers are bee magnets; the resulting honey is dark in color and has a strong flavor. Buckwheat is native to Russia, Northern Europe and Asia, but is now grown throughout the Northern Hemisphere. Buckwheat can be used to create breads, muffins and pancakes. It makes for a hearty breakfast cereal (similar to oatmeal) and can add texture and flavor to soups/stews.

Chia

For a time, Americans only knew this seed as a novelty item called the “Chia Pet.” But, in pre-Columbian Mexico and other areas of Central America, the seed rivaled corn as a food crop. Legend has it that after the ancient Aztec warriors soaked the seeds in water and imbibed them, they could run for hours on end. Two years ago, chia seeds became the darling of the healthy-eating movement. Demand for the seeds, which are high in Omega-3 fats and fiber, skyrocketed. They became ingredients for smoothies and high-energy drinks, cereal, energy and granola bars and yogurt. The applications are endless.

Hulled Barley

Barley has been cultivated for 10,000+ years. Considered a superfood, early Greek athletes attributed their strength to barley-laden diets that provided them with copious amounts of vitamins, minerals and other nutrients. Roman gladiators were known as “hordearii” or “eaters of barley.” The grain was a diet staple during the Middle Ages, when wheat prices were too expensive for the common man to afford. Barley is a versatile cereal grain that delivers a rich, nutlike flavor and chewy texture. Hulled barley denotes that the outermost hull of the grain has been removed. Use it in soups/stews and to create beverages such as beer. Its flour can be used for baking purposes. Use cracked barley or barley flakes to create a hot cereal. Cook it to create a pilaf.

Millet

No, millet isn’t just for the birds! Originally grown in the dry climates of Africa, millet made its way to China and Europe, where it was widely used during the Middle Ages. Today, it remains a staple for 1/3 of the world’s population. Millet is a versatile grain. It can be used to create a porridge-like breakfast cereal or a mashed-potato-like side dish. Substitute millet for rice. Toss it with veggies.

Quinoa

Once grown exclusively in the Andes Mountains of South America, quinoa is now being successfully grown in the Rockies. Regarded as “the mother grain” and “gold of the Incas,” this superfood (a complete protein, it’s high in vitamins and minerals) is readily available on grocery shelves across America. Its sweet, nutty flavor makes it a popular substitute for pasta and rice. Use it in stews, soups and casseroles, too. While there are hundreds of varieties available, white is a good choice for first timers, as the red and black varieties offer more distinctive flavor profiles.

Red Winter Wheat

There are two types of wheat: winter (planted in the fall/winter and harvested in spring/summer) and spring (planted in spring/summer and harvested in fall/winter). Within those are six classifications, including red winter wheat, which is the variety that’s most commonly grown in the United States (specifically in Kansas, Nebraska, Oklahoma and Texas). According to Ohio State University, 40% of America’s wheat production is devoted to red winter wheat. Its red hue is derived from the pigmentation that’s found in the bran layer of the wheat berry. It is primarily used to create flour for baking purposes.

Rolled Oats

While oats are most often associated with horses, humans have come to rely on this nutritious grain. However, humans prefer them to be cleaned, toasted, hulled and cleaned again. The process produces oat groats (which still contain most of the original nutrients). Oat groats can be cooked and served as cereal or prepared in the same manner as rice. Use it as a side dish or add it to salads and even stuffing. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats). We associate rolled oats with oatmeal, oatmeal cookies and oat bran.

Soft White Wheat Berries

Wheat berries are whole kernels of wheat. Now widely available, wheat berries, which deliver a chewy texture and pleasant taste, are a good alternative to rice, couscous and pasta. You can also add the berries to soups, salads and multigrain bread.

Spelt

This ancient grain – originally grown in Iran circa 6000 B.C. – only became known and grown in North America 100 years ago (it was primarily used as feed grain for animals). Spelt’s high nutrient content (it has more protein than wheat) and sweet, nutty flavor prompted health-conscious humans to add it to their diets. Flour made from spelt can be used in recipes that call for whole-grain flour. Pasta made from spelt is also available. Spelt grains can be added to side dishes, salads and cereals.

Jams, Jellies … and Wine

In April, Waltz Vineyards will debut a wine store at Kitchen  Kettle Village, taking over a small barn that housed a sign-maker’s woodworking shop.

Like any good makeover, the one Waltz Vineyards is set to unveil next month involves brushes, color and lots of inspiration. Paint-splattered floors, sawdust-covered machinery and a winding metal ventilation system will soon give way to a boutique wine shop featuring a tasting bar, retail store, private loft and outdoor patio.

The space’s transformation, in partnership with the Burnley family who own and operate Kitchen Kettle Village, is part of an even larger makeover – a plan to expand and refine the Village’s offerings, with an eye on the “foodie” customer. In addition to the wine shop, the Village will debut an olive oil store this year; plans also call for building a new retail space in 2016 to house its meat and cheese shop. Michelle Rondinelli, who is president of Kitchen Kettle Foods, says this will create some great synergies for food lovers looking to experience Lancaster County-made products.

This will be the first time wine will be available in the Village. Mike Burnley, CEO of Kitchen Kettle Foods, Inc., explains that for many years they didn’t think wine would be a “fit” among their stores – specifically because they did not want to offend their Amish and Mennonite employees and neighbors. But more recently, they decided to meet with members of those communities and discovered no one balked at the idea of including a local wine shop.

That’s when Michelle reached out to Jan and Kim Waltz. Michelle and Kim had worked together on the American Cancer Society’s Legacy Ball, and Michelle is a big fan of the Manheim-based vineyard. “The detail they put into their wine, and their knowledge and passion, is what sets them apart from what you usually taste in PA,” opines Michelle.
And what do we usually taste in PA? It’s likely Michelle is referring to the sweet, syrupy wines that are often made from native grapes. Since everyone’s tastes are different, there is a market – a very large market – for those sweet wines. How big? According to the Pennsylvania Winery Association, the state ranks fifth nationally in grapes grown, seventh in wine production and seventh in the number of licensed wineries.

Kim and Jan Waltz will expand their wine business into a new area of the county with the April opening of a location at Kitchen Kettle Village in Intercourse.

Kim and Jan Waltz will expand their wine business into a new area of the county with the April opening of a location at Kitchen Kettle Village in Intercourse.

Jan Waltz, Waltz’s winemaker, has carved out a niche for himself as not only an expert grape-grower (he wholesales to many in-state wineries) but also as an accomplished vinifera wine maker, growing hard-to-grow non-native grapes, including chardonnay, cabernet sauvignon and semillon. Consultants from around the world have visited his Manheim-area farm, reviewed his soil and agreed that it is world-class. Pair that world-class soil with great sun exposure, an acceptable climate and second-to-none winemaking skills, and you’re in for a pleasant surprise.

For the waltzes, a store at KKV is a chance to bring their story forward and reach out to a larger customer base that includes both locals and visitors. The extra space in the private tasting loft will be used for wine club events, plus give Waltz Vineyards the opportunity to expand offerings for corporate groups, wine-education classes and industry events. Kim shares that many of the Village’s current tenants have expressed excitement about their new shop and have even started planning special events to include wine tastings. The Waltzes will also be able to accommodate bus tours at the new store.

The intention is to have the new shop renovated and up-and-running by April 1 for the historically heavy Easter weekend crowd. And, while that timeline is tight (the sign-maker’s shop was still operational in mid-January), this isn’t the Waltzes first renovation project.

To open their Manheim tasting room in 2009, Jan and Kim renovated the garage where they created their first vintages. They were intentional about creating a European-inspired tasting room to set their tasting experience apart from the PA trend of renovated barn tasting rooms. It features local artwork and windows to their production facility, so visitors can see where the wine is made.

In 2012 they opened a bottle shop in downtown Lititz taking over a space previously occupied by a bake shop. Like the Manheim tasting room, the Lititz shop features “old meets new” touches, including one of their signature design elements: tobacco lathe from the Waltz family farm’s former tobacco barn, which will also be incorporated into the Kitchen Kettle Village location.

Despite their growth, Jan has his eye on sustainability. “We don’t have aspirations to be a huge production,” he says. “We are keeping the focus on estate wine.”
And the estate is growing. The Waltzes recently purchased six acres of land that they’ll plant this spring. These new vines – all vinifera varieties – will reach maturity in three years. With the new acreage, Waltz Vineyards now farms 27 acres of grapes. “Inventory-wise, we are set to be able to meet the needs of the new shop,” Jan explains. “When you take on something like this, your planning has to be long-term – five or six years out – to ensure great production.”

Follow Waltz Vineyards on Facebook to watch the transformation unfold.

March Wine Events

Tour de Tanks – Saturdays & Sundays, March 7-29. The Mason-Dixon Wine Trail, which is comprised of wineries in Lancaster, York, Dauphin and Adams counties, as well as in northern Maryland, is hosting its 10th Annual Tour de Tanks. Enjoy exclusive tank and barrel tastings, special tours/educational experiences and light food refreshments during this celebratory preview of the year’s newest wines. For a full slate of events, visit masondixonwinetrail.com. For statewide happenings, visit pennsylvaniawine.com.

New Curator at National Watch and Clock Museum

The National Watch and Clock Museum has hired a new curator of collections to continue the legacy of Carter Harris, who retired from the museum in August. Kim Jovinelli, who joined the museum in December, will be responsible for the professional preservation, documentation, security and presentation of the museum collection.

Kim received her undergraduate degree in archaeology from Millersville University. She earned a graduate degree from The University of the Arts with a concentration in Collections Care and Management. She was the assistant curator for the Delaware County Historical Society and a volunteer with Independence National Historic Park’s National Park Service Archaeology and Collections Care and Management Department.

“Kim will be making improvements to the museum’s collection management practices, including documentation, security and access to the collection. I am excited to have someone as passionate about her profession as Kim joining our staff.  She will bring a fresh perspective to our collection and our story,” states Museum Director Noel Poirier. As for Kim, she says she is “very excited to be working with the National Watch and Clock Museum! History is my passion, and preserving it is important to me. The history stored at the museum is an amazing amalgam of old and new, which is going to make for an amazing experience. After all, what is history but the passage of time?”

684-8261 or museumoftime.org

Marching Toward Spring

Backyard-TouristMarch is a strange month in Lancaster County. You know beautiful, sunny weather is just around the corner, but it’s not quite here yet. During March, we’re teased by some really nice days, only to be disappointed when we wake up to find snow blanketing the ground.

I dipped into my treasure trove of photos from last March trying to find some sign of warmth. All I could find are reminders that last March was particularly cold. It just seemed as if Mother Nature couldn’t shake off the cold winter we had endured (remember the Polar Vortex?). This photo, taken at Ephrata Township Community Park, provides testament to the fact that winter was in no hurry to leave.

The park is located on Fulton Street, just south of Ephrata. It was once the site of a bustling sand quarry, which ceased operations in 1977. I always remember seeing equipment parked there and receiving a stern warning that the quarry wasn’t safe. In 2002, Ephrata Township purchased the first parcel of land, adding more acreage in 2005, making an astounding 50.8 acres of land available for public use.

I shot the photo seen here last March, just before sunset. The park’s two-acre pond sits along its western edge (along Fulton Street). It’s the best seat in the house around sunset. In addition to the pond, there is a 7.5-acre lake hidden from view in the back of the park. Both bodies of water are used for fishing. There are a number of user-friendly trails that meander through the wooded areas of the park and wrap around both the lake and pond. The park also boasts very nice pavilions, restrooms, ball fields and one of the best playgrounds around.

I could go on and on, but just look at that view. As I’m typing this, my wife offers her endorsement, commenting, “That’s my favorite park.”

Hours: Dawn to dusk. Controlled/leashed dogs are welcome. Information: Ephratatownship.org.