Today I attended a Gluten Free cooking class at the Kitchen Shoppe in Carlisle, PA.  The class was taught by Chef Amber Clay. Jennifer McCahan, RD LDN was also on hand to answer questions.

If you have never taken a cooking class at the Kitchen Shoppe you will definitely be surprised at how it resembles a cooking show on TV.  Chef Amber is up front with a mirror above her and two TV screens to show you everything she does.  Two sous chefs were on hand to help with the cooking and to hand out the goodies that were on the menu.  Chef Amber has a great personality and her sense of humor comes through often making the class an enjoyable experience for the audience despite the product endorsements she makes during the whole class – which are to be expected.

This was not a hands-on class which meant we were observers in Chef Amber’s kitchen but we did get to sample each of the five dishes (plus variations.)  Each participant – we had 16 – had a table setting with water, white wine and coffee or tea as offered beverages.  Each time Chef Amber created a dish we got to taste the results.  Each of us got to take home the recipes of the day plus some handouts from Ms. McCahan. (One of which is about grain milling and includes wheat – I hope that did not confuse anyone.  It had no title and did not site the source though she did say in class where it came from.)

The recipes covered today ranged from quesedilas made with corn tortillas to a marble snack cake made with a rice/tapioca flour blend.  Chef Amber explained where her ingredients came from and how she had label checked to make sure we were getting gluten free items such as salsa, sauces and vanilla.  No one mentioned if the wine was gluten-free, but hopefully it was.

The folks in class included varied backgrounds from those with celiac disease to some with gluten intolerance to those with only an interest in gluten-free cooking.  Many of us were cooking for others with conditions. There also seemed to be varying levels of knowledge of methods of basic food preparation.  Chef Amber tried to cover the the variances by discussing each technique as if we had never done it before. Those of us familiar with yeast baking got an overly long re-education on it, but others were definitely learning it for the first time.

So what was my impression of the class? I have to say that in all I was disappointed in the class.

As someone who has been researching gluten-free diets for only a few months I was surprised that there was very little new information in this class for me.  I was expecting a well-researched class that talked about the variations of gluten-free cooking that I had only heard about but never seen.  Unfortunately all of the baked items in the class used the same rice/tapioca flour mix so there was little variation in flour blends.  The recipes presented were run of the mill as far as food fare goes and the results we got to sample ranged from not bad (the crepes) to pretty awful (the pasta – it was cold which made it worse.)  The snack cake was expectedly sandy as nearly all gluten-free baked goods are though it was a bit moister than most which made me wonder what it would be like tomorrow.

It was pretty clear to several of us in class that Chef Amber hasn’t had much experience with gluten-free cooking beyond reading and trying a few recipes to put this class on.  She also did not seem to understand one of the main reasons many of us were there – to make a better product.  She made one remark that I felt summed up her role in the experience.  She was discussing the toppings for the pizza she was making – carmelized onions, prosciutto, sauteed mushrooms – and said something to the effect of if you can’t have a great crust, at least the toppings will be good.  Something similar was said about the cake and frosting – implying that a not-so good cake can be made better by a good frosting.

This was a huge let down. What I wanted most from the class was a way to make a great tasting product with a normal texture.  Any of us can open a mix to get so-so results, what we want is great food with or without the toppings!

It was also disappointing that Ms. McCahan was not better prepared.  One question that several of us wanted an answer to was ”is there a difference between potato flour and potato starch.”  Both Ms. McCahan and Chef Amber said they thought nutritionally they weren’t different, but neither seemed particularly sure if they were interchangeable.  So we all left with that unanswered question.  I did look it up when I got home and they are not nutritionally the same nor are they interchangeable.  Seems that potato starch only contains the starch of the potato and potato flour contains the whole potato so nutritionally they are different and they would also act differently in recipes.  Potato starch and potato starch flour ARE the same thing.  These are the types of questions we had hoped to have answered.  My hope is that both Chef Amber and Ms. McCahan look this one up before their NEXT gluten-free class so they have the correct answer next time.

OK, that all sounds pretty negative I guess, but do I think I wasted my $49?  Absolutely not.

Though the class was not what I had hoped for, the experience of the class was very positive.  The tastes of various foods, the beverages, the learning environment – all of this was enjoyable.

But by far the most valuable aspect of this class, and something I wish could be carried forward in a food club of some kind, was meeting other local people who were also out there reading labels, trying restaurants and cooking some really good food.  I learned about what some local vendors were selling and that the local GF store in Dillsburg unfortunately closed two weeks ago.  We discussed failed recipes and our tips for storing all that flour in our freezers. There was lots of “Did you know…”  “Have you tried…” “And I saw the other day…” sharing.

The knowledge in this class definitely was with the students, not the teachers, and it felt good to be among a group all fighting the same battles.  That part of the experience was definitely worth the price of admission and then some.

If the Kitchen Shoppe wanted to improve this class, what could they do?  The best thing would be for Chef Amber to work with some real people who cook gluten-free on a daily basis who make good tasting, good textured food – better than what most of us do on a daily basis or can get from a box.  She could show different flour blends and which are best for what situation since they are not all created equal.  She and her attending nutritionist could do some additional research and be ready for the common gluten-free questions. And they could offer some really good food instead of the same old “not bad but not great” fare most people are familiar with.

Again, this class is worth taking to meet people with similar food issues and to enjoy an afternoon out, but unless you are very new to the gluten-free club you will not learn anything from the actual course.

After months and months and of trying to get to Arepa City, I finally made it.  Including the iced tea I bought on the way in so I had change for the meter, the meter, and food, it was $14.  I was able to park on the street about a 1/4 block away and wheel my children down in their stroller.  Someone working in the downtown Harrisburg area could probably be there in 10 minutes, eat  and be back to the office in under an hour for $10.

Before I get too far into this, I should define an arepa for those of you, like I was, who are unfamiliar with them.  An arepa is a corn bun that is a staple of Venezuelan cooking.  It is made with a corn flour, grilled, and then either stuffed with a filling, or topped with ingredients.

I got a queso arepa with queso fresco and a pernil arepa (slow roasted pork) with spicy slaw (I asked to have that added).  Both were awesome but I was a bit fearful when I opened the box and was greeted by them.  The presentation didn’t say anything and they didn’t look impressive at all.  The wonderful taste more than made up for my reservations.

The prices for the arepas are all a dollar or two higher than when I first looked at the menu way back when, but versus the pictures I originally saw it looks like they are much larger than before.  They originally looked like a 3-4″ bun, similar to a basic fast food hamburger.  They are actually in the 5-6″ range, more like a sit down restaurant burger.

The queso was tasty and let me really enjoy the bun, which is familiar but different.  The first bite was generic corn bread, but that impression quickly passed as each bite drew me further towards the center.  It was nicely toasted on the outside that gave a nice resistance which was chewy in the mouth with the nutty flavor that corn can have coming through.  The the center underneath this crust was soft and warm and with a flavor like plain fresh popcorn.  A very odd mix and much better than the first impression.

The pork with spicy slaw I will certainly want to get again.  The slaw had little in common with the American counterpart other than the cabbage and was hot enough to start my nose running.  Very refreshing and opened the palate to enjoy the flavor of the pork, which was incredibly savory.  It was also among the most tender pieces of pork I’ve ever encountered.

All in all a good experience, even a delay in getting home to eat it.  Arepa City has earned a spot on my gluten free dining list.  Go out and give it a try.

You can view the full menu and see pictures of the inside of the restaurant here:

http://arepacity.com/Arepa-City-Harrisburg-Venezuela-Restaurant-Menu.php

Last week while transplanting my brambles I was able to relax and enjoy nature’s music: birds chirping as spring descends, the stream swollen from the recent rains rushing along the banks, and carpenter bees buzzing among the first flowers.  With the first day of trout season opening this weekend, today was not nearly as enjoyable, or quiet.  Numerous trucks and their inhabitants were cruising up and down the road scoping out parking spaces and deciding where to fish.  Wanting to have something better to listen to than the rumble of V-8s, I grabbed my iPod before heading into the yard.

It wasn’t until I became an iPod owner that I discovered independent media via podcasts.  Now I’m hooked and listen to those more often than my regular music.  Lately, I’ve been listening to a variety of Celtic music programs.  Particularly Marc Gunn’s Irish & Celtic Music Podcast.  He offers up such a fun collection of music across the range of Celtic inspirations.  What keeps bringing to this show is that his music selections, regardless of the genre, all have a similar feel and makes it all flow together nicely.  The audio quality and presentation of the later episodes (2009+) are markedly better than 2008 and earlier, but all are still great so give a listen.

If you like this type of music, other recommendations include, that I listen to, are:

The Cleveland Celtic Podcast
Paddy-Whacked Radio
The 67 Music Celtic Broadcast
Foot Stompin Free Scottish Music Podcast

And there is the question presented in the title: What do you listen to while gardening?

Chipotle is a restaurant that I used to frequent regularly in my pre-Celiac days.  The quality of the food was always top notch and, though more expensive than fast food, offered a good value for the money for a lower price than a sit down chain restaurant.  As Spring dawns and we are spending more time out with the children, has sent me looking for more food options other than packing my own.

I was delighted to find out how many options they have for someone who has any allergies.  Information found elsewhere says they are very understanding about people with dietary issues and will gladly change gloves to minimize the risk of cross contamination.  For Celiacs and folks on gluten-free diets, everything but the flour burritos are safe.  We have a pretty fair run of the menu.

Here is a direct link to the allergen card, which will open in a new window.  You will need a PDF reader to view it.

www.chipotle.com/Chipotle_Allergen_Card.pdf

Yes, that is yours truly standing among the heavily mulched strawberries with a shop vac.  What isn’t obvious is why: the several pounds of gravel that was tossed into the bed by the snow plows.  In past years we might find a few stones or a chunk of asphalt tossed into the front yard, but this year was much different.

Shortly before winter came, PennDot tarred and chipped our road in an effort to resurface without laying a completely new road surface.  It was effective until the unprecedented storms that came through this year.  Every plow pass tore up a little bit more which wound up in the yard.

As the snow began to melt I had a nagging feeling that I should get out and shovel off as much of the gravel tainted snow from the beds, but as with most of my efforts, those thoughts turned into action a few days too late and I was greeted by a mess of stone and straw.  Pulling off the straw in sheafs was an impossibility; the stones poured through it like water through a sieve.  Taking my wife’s audible musing, “I wonder if the shop vac will work?” to mind, I was pleasantly surprised that it did.

However, it is no quick feat.  The dust from the stones and the dirt clogs the filter after a few minutes and the straw will occasionally get stuck in the nozzle, but it picks up mostly the gravel and left a fairly clean surface.  The lesson learned? Don’t be afraid to take power tools to your garden to get the job done.

Though the picture isn’t much to look at, that is one of the 7 blackberry canes I transplanted earlier this week. They are part of my Phase I permaculture implementation.  Besides providing habitat and food, it will eventually form a hedge along the eastern edge of the property to help keep the fisherman out of our yard as they walk to the stream.  Should another serious flood occur, they will bear the brunt of the damage and debris coming into the yard.

It has been a nearly a year to get them to this point.  Using directions I looked up on the web last year, I dug out all the first year sucker canes in early April, just as they were coming into leaf.  This was a few weeks late, as Mid-March is about right.

When getting them out of the ground care was taken to preserve as much of the root stem as possible.  I potted each one in it’s own 1 gallon pot with my preferred potting medium: straight Organic Endeavors compost.  Placed in the side yard they received limited full sun and set leaves well through the summer.  No special care was given to get them through the winter and they remained there.  The heavy snowfall Pennsylvania received this year served as good insulation.

As I pulled the pots up for transfer, the roots had snaked out and into the ground around them.  A bit of work was required to loosen them and minimize damage but was promising for my transplant success.  Tossing them in the wheelbarrow and grabbing a digging spade, my little lovelies and I headed to the field.

The warmed, moist soil made digging easy on the warm spring afternoon.  Each hole was prepared and planted individually, with the compost and plant going in together and topped off with the extracted dirt.  These were allowed to settle into the picture you see above.  A few days later they will get a top dressing of a few more inches of compost and a layer of mulch.  What will be used for mulch is up in the air at the moment, but I am thinking leaf mold from beneath the maple or some shredded newsprint.

Potting brambles for transplant provided older canes with well established root systems.  The process was simple and didn’t take too much time.  Though still too early to tell if they will flourish, I have good expectations that they will.

The next stage in this experiment is to transplant freshly dug canes into the field.  I have a few dozen that need to come out of my wife’s flower bed.

In a couple of weeks I will begin my Permaculture Design Certification class.  To get ready I am re-reading Bill Mollison’s Permaculture: A Designers’ Manual and have started reading David Holmgren’s Permaculture: Principles and Pathways Beyond Sustainability.  It’s a great reason to start designing.

We do not intend to live here for more than a few more years.  However, in the interest of continuing my education, I want to begin applying the principles and techniques. This will also provide more food from our garden should our move be delayed.

Below are some sketches I put together while planning the initial round of improvements.  If you have an interest in Permaculture, please leave comments.  I will also answer any questions as best I can.

The first image is a profile of the valley I live in.

To the north is a mountain that rises several hundred feet above my home’s elevation.  Storms usually break over it when coming down from the north, shielding us from the heaviest rain.  However, most of the rain that does make it over the mountain passes through our yard on the way to the stream.

To the south is a wooded ridge that blocks much of the southern sun exposure.  Between the home and ridge is a dam fed, trout stocked, stream. The main road is in front of the house.

Legend:

I,II,III,IV are my Zones.  G/H Garage and House.  PB is a Pole Building.  The Dots/Circles Dots/Double Circles are trees.
Dotted lines divide zones II,III,IV.  The dots to the NE represent a hill of wild strawberries already on the property.  All the black marks are what are currently on the property.  Gray Xs are what I intend to put in.  Gray SW to NE lines (barely visible) are for the area that floods. Circles C are compost bins.

Wind(1) and Wind(2). These are the directions the winds come onto our property.  Because of the ridge, mountain, and tree coverage, very rarely do winds whip in from the north or south.  Instead, it comes in along the road.  1 comes in heading east and causes some disturbance to the front yard, but not much. 2 is the real killer.  There is a curve in the road just past the Eastern edge of the property, causing the Westerly wind to cut directly through the protection of the trees and pound into the Eastern side of the house.

This is my yard as it stands.  This is a rough picture, not to scale, with some trees placed in ad hoc at the moment until I can trek through the snow and get the measurements needed for something more accurate.

Zone I to the west of the house is also the leach field for the septic tank.  This limits any plantings in the soil, but it gets a nice mid-day sun and serves as my nursery/hardening off area.  Zone I in front of the house is the kitchen garden with onions, tomatoes, peas, greens, cucumbers.  The westerly half size bed is a strawberry patch filled with everbearing and day-neutral strawberries.  This mix gives great strawberries from the last to the first frost fairly consistently.

The field to the North of Zone II has been a bit of a problem over the past few years.  The bushes that edge it along the road are forsythia and lilac.  They hold in the summer humidity and have caused quite a few problems with pests, fungus, and disease.  This will no longer be used for planting, but perhaps to hold the chicken tractor or an outdoor grill.

The large tree is a well established maple with mostly bare ground and leaf litter underneath.

The zones for III and IV may seem rather rigidly defined but this does correspond to the way the yard floods.  If there is runoff from down the mountain, it will pool in IV roughly along those lines.  If the stream floods and cuts through the yard, III is very rarely hit, the rest washes through PB, around the trees, and exits off the SE corner of the house.

Plantings for Phase I (2010):

Under the large tree (maple) to the SW of PB, where the 4 Xs are, I want to plant blueberries along the drip line, possibly comfrey underneath as a ground cover, and a border of basil.

Along the eastern edge of the yard, in that long straight line, is for blackberries.  This is to limit debris passing through the yard if the stream leaves its banks, to guide fishermen down to the stream without wandering through the yard (they like to enter on the NE corner of the property but will roam if given a chance), create additional habitat, and begin inviting more pollinators into the yard.

Finally, along the SE edge of II and out along the bottom of IV, will go some Pawpaw trees.  Mostly, I’ve wanted to grow them for ages but also to reinforce the river bank. This edge is currently protected by a retaining wall, but I don’t know how long it will last.  In a good heavy rain there are indications of some undercutting and several of the retaining wall logs have been shifted.

That covers everything for now.

After trying quite a few different cornbread recipes, I’m coming up empty.  I’ve tried varieties that include toasting the cornmeal, using buttermilk, and blends of flours including substituting masa harina for the cornmeal.  It has been baked in a stainless steel skillet, cast iron, and in an Emile Henry 30cm pie dish.  None of them have been worthwhile.  The flavors and texture have all left something to be desired.

So, dear readers, what is your suggestion for a good cornbread recipe?  And, it should be gluten free.

Samuel Adams was my go to beer for years before my Celiac diagnosis.  Wanting to enjoy those unique flavors, I wrote to the folks at the Boston Beer Company to see if they had anything in the pipeline.  Here is the response:

Thank you for getting in touch with us about making a Samuel Adams gluten-free beer.  We are sorry to hear about your condition and that it prevents you from enjoying so many foods, especially Samuel Adams.

Right now, we make only traditional brewed beers, which naturally contain gluten.  We have asked our brewers to look into gluten-free beer and see whether this is something that would make sense for us to pursue.

Thank you again for letting us know about the need for gluten-free beers.

Cheers,

Todd Bellomy
Consumer Relations Representative
The Boston Beer Company
www.samueladams.com

If you have an interest in seeing a Gluten-Free Sam Adams on the market, contact them and let them know there is an interest.

I recently found out that Lower Susquehanna Valley Permaculture is going to be holding a Permaculture Design Certification Course.  It runs for 7 Saturdays and 3 Sundays from April 10th through October .  At the end each of the students who complete the course will be certified in permaculture.

This is a great opportunity for folks located in south central Pennsylvania to learn permaculture for a very reasonable price.  There were only 25 places to begin with in the class and I’ve grabbed one of the spots so register soon if you are interested.