Judith Henderson’s Wine & Country Living

I n the summer months, I pick vegetables from the garden and visit the Dayton farmers market for foods I don't grow. Later, I'll wash, dry and freeze some of summer's bounty for winter use and I don't go to great lengths to do so.

For instance, I simply remove the stems from tomatoes and like big red marbles, lay the tomatoes flat in freezer-bags and stack in the freezer. By the holidays, I'll usually have enough frozen tomato to make a rich red sauce for a big pan of lasagna on Christmas Day.

Some of you freezing garden vegetables may have noticed that some vegetables don't freeze as well as others. For suc- cess, let me pass on a little restaurant tip: line a sheet pan with parchment paper. Spread cut vegetables on paper, pieces not touching. Cover vegetables in plastic wrap; freeze overnight. Remove pan from freezer, quickly place frozen vegetable pieces into freezer bags and re-freeze until needed.

Although freezing will deplete some of the nutritional value in all foods, this is a great way to save a little summer succulence. In the restaurant business, we call this fresh- freeze method, "IQF" short for "quick frozen food" and I use it with everything from meat to vegetables.

After working in the yard and field, we can find our mus- cles calling for a long soak in the tub. If this is the case, here's a recipe for bath salts I've made and used for years. It's easy to assemble and most ingredients you have in your kitchen pantry. You might add a little natural food coloring to the mix, add a handmade label, a bow and give a jar of Home- made Bath Salts as a gift!

Homemade Bath Salts

2-cups kosher salt

¼-cup baking soda to soften your skin

15-drops Essential oil of your choice like musk, rosemaryoil, lavender or mint

In a stainless bowl, add all ingredients; mix well. Store mixed salts in a jar with tight-fitting lid. Use just ½ cup salts per bath water; stir to blend. Make your bath water more effervescent: add a large branch of rosemary, mint or lavender whose oil has been brought to the surface by gently beating its leaves with a wooden mallet.

A wine to take into the soak-tub might be the 2012 Trust Rosé, an outstanding regional wine packed in juicy grape nu- ances. With a swirl of the glass, the 2012 Trust Rosé devel- ops long legs coating the rim in pinky thick viscosity. At first sip, bright lemon balm and sweet berries coat the cheek with a tinge of sassafras puddling the tongue. Look for the Wheel and Wing Trust label at just $18.00 a bottle in Trust's tasting room: 202 A Street at Walla Walla Airport. 509-529-4511.

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

For more recipes, color photos and Moveable Feast Cater- ing suggestions: www.chefjudithhenderson.com