Judith Henderson’s Wine & Country Living

Now that summer vegetables are in the ground and beginning to peek-out over the tilth, you might think about the borders that surround your property and squeeze-in a few extra edible plants and extend the life of your summer bounty.

I first started the practice of edible boarders when my son and his buddies returned from college for the summer. Cook- ing for them each evening I noticed the garden vegetables dwindled much faster, that and a ton of homemade bread for sandwiches!

I begin designing the edible boarders for my summer garden in winter, sending away for heirloom seeds. By late spring the starters are in the ground and harvested 60-90 days later. Doing double duty, these bountiful arrangements run along paths, patio, driveway and my existing labyrinth with showy herbs, vegetables and edible flowers.

For instance, along the outer rim of the labyrinth, a color- ful scheme of purple and chartreuse unify a planting of purple basil, ruby bush beans, eggplant, peppers and sage. Framing the patio: perennial herbs - including thyme, oregano and edible roses. Down the driveway, a skinny space along the fence are planted espaliered pears, apples and bright red strawberries.

Tips for borders: pick a well-drained, sunny spot and amend soil with organic compost if needed. Most edibles do best with regular water, though some herbs, as mentioned here, need little water after the first year or two. Prune peren- nials as needed to encourage growth. Clip herbs and pick crops regularly.

Cellar Talk: readers recently asked if I knew of a regional "soft "chardonnay wine to sip in the garden or with a grilled summer dinner. I know of one local winemaker who pro- duces a "scrummy" white Bordeaux. Marie-Eve Gilla, wine- maker/owner of Forgeron Cellars has consistently produced a gold awarded Chardonnay. This Walla Walla winemaker refers to her chardonnay as "feminine," meaning it exhibits round soft fruits drizzled in wildflower honey, rich, bold and easy to drink.

Forgeron Chardonnay tasting notes begin with a swirl of the glass, nose buried deep in the bowl, a profusion of star thistle honey opens the senses. At first sip, soft voluptuous pears coat the inner cheeks followed with a hint of crushed bay melding the tongue in a long sophisticated puddle of citron to finish. Best paired with fresh baby organic vegetables, wedge of feta cheese and a slather of tangy sweet tomatillo marinade mopped across charcoal grilled food. Forgeron Tasting Room: 509-522-9463.

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

Tomatillo Marinade

1-cup husked pre-broiled cooled tomatillo tomato

1-fresh lime juices

1-chopped small Serrano chili

1-large clove garlic minced

¼-teaspoon coarse salt

¼-cup extra virgin olive oil

Place cooled tomatillo in blender to smooth. In a bowl add all ingredients; whisk to smooth, marinade fish, shrimp and grilled organic free-range chicken paired with the delectable feminine Forgeron Chardonnay!

Visit Chef Judith's webpage for more delicious ideas and color photos at: www.chefjudithhenderson.com.