Judith Henderson’s Northwest Wine & Country Living

Whi le in downtown Waitsburg Sunday, I stopped and purchased a few starter plants from the hardware store. I found an unusual German Brown Tomato whose picture shows a big beef steak-style tomato with yellow and brown stripes, like those on a German Bass that swim the tributaries in these parts.

I also bought a chocolate mint for the north face of my front porch and a cherry tomato for my trellis. People were happy and in no hurry, enjoying mild chitterchat and marveling about the weather. While busily touching and lifting each tiny starter plant, we talked about begonias and shade trees and ferns. I think this is what I love most about country living: being involved in an afternoon of country chitterchat.

When I got home, my wine guy had arrived back from wine tasting and had brought home a bottle of Trust Syrah and a Bergevin, Calico White, two of my favorite wines. I chilled the Calico and popped open the Syrah as we began preparing dinner. The Trust Syrah was extraordinary, exhibiting carnation spice and sandalwood smoke, perfect for accompanying salads, spring lamb, pork and duck.

By the time we sat down for dinner, the Calico was chilled just right. This wine is surprisingly wonderful, wafting in vanilla and juicy Washington State red apples. For its modest price, Calico White temps you with familiar liquid honey, sage and zest of lemon. It's a round white wine that went perfectly with our dinner of salmon scaloppini drizzled in lemon curry dressing and a pile of warmed new spring organic spinach from Wild Bill's Garden. For this scrumptious little white wine, Bergevin Lane earns 9.5 barrels from North West Wine and Country Living.

Here's the recipe for Lemon Curry Drizzle Dressing, from the pages of my new cookbook, "Edge of The Plate, Making Humble Foods in to Something Wonderful".

Lemon Curry DrizzleDressing

(Makes 1-cup)

In a bowl, whisk furiously until all is emulsified. Drizzle over organic salad greens or seafood filets. Re-whisk or shake at use. Refrigerate if not in use.

You can reach Judith Henderson at www.chefjudithhenderson. com