Judith Henderson’s Wine & Country Living

When I first bit into a Paul Roberson heirloom tomato, I could hear my dad yelling out, "Did you kids tie-up the tomatoes today?" He would always yell this right after we got settled in to watch Disney presents "Old Yeller."

Seriously, the Roberson heirloom tomato tastes like tomatoes used to taste when we were kids.

A new seed collector's reference gardening book is now available by Baker Creek Seed Company;

"Heirloom Life Gardener." This book talks about the lost heirloom seeds of our continent, a growing concern for the purists and gardeners who care about where our food comes from and who practice biodiversity in today's farming practices.

For the past year, I have critiqued the best in reasonably priced local wine under $20. Brett Isenhower's, 2009 Last Straw Red Wine, at just $19, is a blend of 52 percent Cabernet, 24 percent Syrah, 10 percent Cab Franc, 9 percent Petit Verdot and 5 percent Merlot.

Last Straw, aged in oak barrels, leads the nose in rich ripe berries, swooshing the cheeks in toasty oak, wrapping the tongue in cocoa bean and soft tannins. A tiny splash of Merlot at the very end rounds out the palate leaving the tongue to recognize the luscious perfumes of Petit Verdot and Cab Franc hanging high in the nostril.

Because Brett Isenhower's approach to creative wine blending is outstanding in his field, yours truly, Judith Henderson of Wine and Country Living, gives Isenhower Cellars, 98 Points for the 2009 Last Straw Red Wine, a perfect wine pairing.

Congratulations Brett and team Isenhower! 509- 526-7896.

Readers, until next week, "Eat Art Drink Imagination!"

Nero di Toscana Kale Stuffing

2 cups cooked short grain brown rice

3 green onions chopped

2 cloves garlic minced

1 teaspoon each: cumin, onion salt, marjoram

½ cup chopped pickled vegetables, brine drained

well

1 cup shredded jack cheese

2 tablespoons extra virgin olive oil

Method:

Preheat oven to 350 degrees. In a sauté pan, add extra virgin olive oil and recipe ingredients; sauté five minutes. Stuff pre-steamed leaves of cabbage, kale or chard, roll-up tightly and place seam side down in a well buttered casserole dish, pour sauce of choice over top and bake for 38 minutes.