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.
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...
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
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.