Wine & Country Living

I am packed and ready to board a plane tomorrow for Long Island, New York, where I will participate in Tony Tantillo's Food and Wine Festival. I'll let you know how the other side of the U.S. is thinking about food and wine when I get back.

How about the price of asparagus? Locals got the shaft when our very own asparagus industry moved to South America.

Now, when regional consumers buy asparagus, we pay the high price to transport the vegetable back here and we pay a bundle for a bundle of this delectable vegetable.

There is one asparagus grower in Walla Walla: Close Family Organic Asparagus Farm. You can catch Betty Close walking through the Farmer's Market on occasion but she's usually haggling for fair prices for state wide distribution of her asparagus, believing everyone needs to be able to afford Close Asparagus for generations to come.

You local small family farmers need to follow her lead. At the Farmers Market, there has been a lot of grumbling going on about your pricing being recognizably high this year.

We customers are aware that you now have a new expense for health permits, but you need to work that cost into your original start up cost and pass it down to us a little at a time, not all at once.

A few years back there was a cry not to make Walla Walla like Bend, Oregon. What do you think made Bend so expensive? How about greed and the fact no one accepted any responsibility when questioned before the dastardly deed was done, finished and kaput! This goes for city fathers as well as locals. If the shoe fits, wear it!

This week's wine: 2010 Seven Hills Pinto Gris, a crisp clean mouth, ripe citrus, spearmint tongue dripping in rich vanilla with a brisk finish. Tasting room open 10AM-5PM, 212 North Third in downtown Walla Walla.

Because Seven Hills Winemaker Casey McClellan, has retained a speckled spearmint tongue in all its wildness throughout the taste of this golden-hued white pinot, Seven Hills earns 98 points for your 2010 Pinot Gris from Wine and Country Living! Thank you Seven Hills for this gorgeous summer wine. Until next week, "Eat Art Drink Imagination!"

Ponzu Sauce

¼-cup soy

1-squeezed whole lemon

1-teaspoon minced garlic

1-whole green onion chopped fine

¼-cup peanut oil

Method: In a bowl add all ingredients and whisk well. Use ponzu on BBQ sea foods and steak of all kinds right as it comes off the grill. Pass extra sauce and serve with a bowl of fluffy jasmin rice and steamed Organic Close Asparagus!

Listen to Judith's web cast, recipe, wine pairings and photos @www.chefjudithhenderson.com