November EventsPruning Shrubs to Maintain Natural Form and Beauty
Saturday, 11/2, 10:00am-11:00am, Free, Palo Alto Demonstration Garden, 851 Center Drive, Palo Alto
Learn how to keep your landscape shrubs shapely by choosing appropriately sized plants, understanding the two basic pruning techniques (thinning and shearing), and knowing when to prune.Fruit Tree Pruning
Saturday, 11/2, 10:30am-12:30pm, Free, Bascom Library,1000 S Bascom Ave, San Jose
Join us to learn about pruning fruit trees, including pruning different types of fruit trees, why, how and when to prune for both structure, shape and fruit production.Backyard Fruit Tree Basics
Friday, 11/8, 1:00pm-2:00pm, Free, Avenidas, 450 Bryant St., Palo Alto
OR: Saturday, 11/9, 11:30am-1:00pm, Free, Mountain View Library, Mountain View
Learn the basics about choosing, planting, and caring for fruit trees in your backyard. Winter is a great time to plant bare-root fruit trees for summer fruit bounty.Seed Saving
Saturday, 11/9, 11:00am-12:30pm, Berryessa Branch Library, 3355 Nobel Ave., San Jose
Learn how seeds are formed, and how to prevent cross pollination as it relates to seed saving. Specific seed saving instructions along with proper storage techniques will be given for many common vegetables.Master Gardener Winter Plant Clinic
Saturday, 11/9, 9:00am-11:00am, Free, Gamble Garden, 1431 Waverley St., Palo Alto
Come to a walk-in clinic to learn about fall and winter gardening tasks--bring plants or pest samples in sealed plastic bags. Great Plants for California Gardens: Make the "Green" Choice for Your Great Looking Garden
Saturday, 11/9, 1:00pm-2:30pm, Free, Sunnyvale Library, 665 W Olive Ave, Sunnyvale
Learn about Arboretum All-Star plants, which are grown and trialed by Master Gardeners in our demo gardens. They are low-water, look good all year, require low maintenance, and provide habitat for beneficial wildlife.Growing Asian Vegetables and Other Favorites in a Cupertino Garden
Wednesday, 11/13, 7:00pm-8:30pm, Free, Cupertino Community Hall, 10350 Torre Avenue, Cupertino
Learn how (and when) to plant and harvest. Slides will illustrate the talk--some taken locally, others from trips abroad.Japantown Farmer's Market -- Master Gardener Table
Sunday, 11/17, 8:30am-12:00pm, Free, Japantown Farmer's Market, San Jose
Drop by the Master Gardener Table when you visit the Japantown Farmers' Market. We'll be there to answer your gardening questions.Beginning Gardening: From Scratch, No Experience Necessary!
Wednesday, 11/20, 6:30pm-8:00pm, Free, Campbell Library, 77 Harrison Ave, Campbell
Developed for people who haven't gardened before, this presentation will cover basic principles of getting started in gardening, including clearing weeds, amending and fertilizing soil, and basic planting.Bon Appetit! Grow Gourmet Herbs
Tuesday, 11/26, 7:30pm-8:30pm, Free, Los Altos Library, 13 S. San Antonio Rd., Los Altos
This talk is designed to acquaint the home gardener with a basic understanding of growing various herbs. You can successfully grow and preserve oregano, thyme, tarragon, sage, marjoram, rosemary, and others.
Franke James, Toronto Artist and Author, has created a compelling and beautiful story featuring the transformation of her driveway into a beautiful garden from her 2009 book, Bothered By My Green Conscience called 'Paradise Unpaved'.
Franke worked to convince Toronto City Hall that she should have a green driveway. Persistence pays off, and I'll let Gratitude Gourmet readers know when Franke will be visiting San Francisco for her book tour.
Herta Peju, Peju Province Winery (Credit H Peju)
Meet Herta Peju, Co-Founder and Matriarch of Napa Valley's Peju Province Winery.
Almost four years ago, I featured Peju Province Winery's Gourmet Vegetarian Appetizers and Wine Pairings.
In July 2011, I had the great pleasure of meeting Herta Peju and learned about her love of gardens and animals during our stroll in her beautiful Peju Province Winery and Private Gardens. She also introduced me to stories from her Austrian and Venezuelan roots, in addition to the Kohlrabi Vegetable.
Herta Peju is a beautiful and inspirational woman and I'm sure you'll enjoy meeting her through the videos and pictures below, and finding the tour of her Peju Province Winery and Gardens a magical experience.
Herta Peju -Peju Province Winery (MVincent)
Enjoy the Video Interviews, Garden Pictures, and a List of some of her Favorite Garden Flowers and Plants which you may want to plant this Spring and Summer.
Walking through her gardens is very peaceful and I hope you get the chance to visit soon. Herta has kindly shared two Kohlrabi Recipes with you, Gratitude Gourmet readers.
It's a great pleasure for me to introduce Herta Peju...
Peju Province Wine Garden
If you're interested in taking your own Peju Wine Garden Tour, pickup a one-page Peju Province Winery Garden Guide at the Winery. The one I referenced listed Garden Plants Blooming from May through November.
A Few Examples include:
Red Rose (Gate) - Altissimo and Blaze
Dahlias - Envy (Dinner plate red) Otto (xlg peach) Diane (lg pink)
Cape Fuchia (Moonraker)
Angels Trumpet (Brugmansia arborea)
Peju Current Wine Releases I Enjoyed
I've been a great fan of Peju Wines for years now thanks to our Friends' Recommendation, and these are the Wines I enjoyed during my July 2011 Peju Winery visit:
2006 Cabernet Sauvignon
2007 Estate Syrah
2007 Fifty/Fifty, Cabernet Sauvignon/Merlot Blend
Herta's Kohlrabi (Peju Winery)
1. HB’s Austrian Kohlrabi Stir-Fry
Serves 2 as a side dish - Courtesy of Herta Peju
4 small kohlrabi, roughly chopped
¼ cup olive oil
1 small onion, diced
1 clove garlic, minced
1 tsp sugar
1 tsp lemon juice
Salt and pepper to taste
1. Heat olive oil over high heat until hot
2. Add onion, cook until almost translucent, 2-3 minutes
3. Add garlic, and just afterwards, add kohlrabi
4. Cook for about 3 minutes, stirring often
5. Add sugar and lemon juice, stir
6. Add salt and pepper to taste
7. Remove from heat, being sure not to overcook. Kohlrabi should still be firm.
2. Sauteed Kale with Kohlrabi
Serves 8 - Courtesy of Herta Peju
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
1. Very thinly slice kohlrabi (with mandolin, if possible)
2. Whisk together lime zest and juice, half the oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
3. Toss kohlrabi with dressing and set aside.
4. Finely chop kale. Heat remaining oil in a large, heavy skillet over medium-high heat until it shimmers. Add garlic and sauté about 30 seconds. Add kale by the handful, turning and stirring with tongs until all the kale is wilted.
5. Sauté with 1/2 teaspoon salt until just tender, about 3 minutes.
6. Transfer to a bowl and cool to room temperature.
7. Toss kale with kohlrabi and pistachios.
Peju Province Winery Pictures (photos by Mary Vincent)
Hi Everyone, In President Clinton's latest book 'Back To Work: Why We Need Smart Government For A Strong Economy' he mentions great ideas on how smart government and smart business can work together to get people back to work.
I wrote a review of the book here for your reference on my Clean Tech and Green Business News site.
One item Bill Clinton also mentioned was to Start a Rooftop Garden. When I started Gratitude Gourmet back in May 2008, I wrote about smart and easy gardening options such as growing sprouts in a jar etc if you don't have a gardening space outside.
Do any of you have a rooftop garden or a garden at all?
Please share your successful or not so successful gardening stories with us at Gratitude Gourmet and everyone can gain from your knowledge and experience for a healthier community and world. Thx!
Mary Vincent & Chef Cindy Pawlcyn
Chef Cindy Pawlcyn, owner of Brassica Napa California, prepared a gourmet Mediterranean and Turkish Lunch during the California Walnut Tour. Here's her recipe for Turkish Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup.
Also enjoy the short videos of her Brassica outdoor fireplace and wines served as well as Lunch photos below featuring:
-Persian Spiced Walnuts & Walnut Garlic Spread
-Dolma-Walnuts (in place of pine nuts), fennel pollen, and mint stuffed grape leaves
-Turkish Red Lentil Soup with Paprika & Aleppo Pepper Sizzle
-Dessert and Coffee
Ingredients2 large sweet red peppers (12 ounces)1 tablespoon water2/3 cup lightly toasted California walnuts1 tablespoon crushed garlic2/3 cup toasted sourdough bread crumbs1 or 2 red jalapenos, seeded and minced1/4 cup extra virgin olive oil1 1/2 teaspoons coarsely ground cumin seeds1/4-1/2 teaspoon crushed red pepper flakes1 tablespoon pomegranate syrup2 tablespoons lemon juicePreparationRoast peppers over a grill or gas flame, turning frequently until charred all over. Seal 10 minutes in a plastic bag, peel, seed, and chop. In a food processor, mix chopped peppers with 1 tablespoon of water. Process to a moist paste. Set aside.Pound walnuts with garlic in a mortar. Stir in bread crumbs and jalapenos. Continue pounding until all ingredients are blended. Mix in the pureed peppers. Gradually mix in the olive oil and season with cumin, red pepper flakes, pomegranate syrup, and lemon juice (use additional lemon juice if pomegranate syrup is unavailable).Taste and adjust with salt and lemon juice. Let stand several hours or overnight for flavors to blend and mature. Serve with croutons or on flatbread wedges or crackers.About 1 ¾ cups, serves 12 (2 tbsp each)Nutrition information per serving: 100 calories, 2g protein, 5g carbohydrate, 1g fiber, 9g total fat, 1g saturated fat, 4g monounsaturated fat, 3g polyunsaturated fat, 0mg cholesterol, 19mg sodiumRecipe Courtesy of Chef Cindy Pawlcyn