From farm to table: A fresh approach to the dinner party
AMHERST, N.H. -- While planning a dinner party last month, I decided to try a new twist on an old idea: Instead of going to the supermarket to buy my ingredients, I would pick up everything at a farmers' market.
The Amherst Indoor Farmers' Market is right off the beaten path in the Salzburg Square Shopping Plaza on Route 101. Upon entering the market, my first thought was how lucky I am to have something like this just up the road from my home in Bedford. My second thought was, what should I buy?
The produce from the Trombly Family Farm caught my eye; the richly colored vegetables, from winter squash to leeks, seemed to scream, " Pick me!" It was then down a ramp to the sweets section, where Sawyers Maple Farm, The Good Loaf, and Forest House Herbals had set out their wares.
Those who don't believe in carbohydrates should probably stop reading now, but if you are a bread fanatic, read on. The Good Loaf, whose bounty overflows with unbelievably fresh bread, is where I started my shopping, with a baguette.
Back in the main area I found myself at The Spinach Pie Lady's table for some spanakopita. Michelle, the proprietor, gave me useful information on reheating the triangular Greek pies of spinach and feta cheese.
Along the outside wall I found fresh cheese and eggs. I honed in on a dilly-onion goat cheese spread from Heart Song Farm.
A quick detour to Liberty Fish for a half-pound of scallops completed my list of appetizers. Elisha Ewing reminded me to wash and pat them dry before cooking them.
Then it was time to find the meat.
I headed for the freezers operated by Kelly Corner Farm. I bought a pack of frozen lamb chops and put them in my cloth grocery bag.
Jewell Towne Vineyards from South Hampton, N.H., provided me with the after-dinner wine, Rhapsody in Blue. I had hoped to buy a red wine, but I was told that bottling for reds had just begun, which left their stock a little short. No bother -- I took my sweet wine and headed to The Garden Party for a centerpiece.
Eileen Cavallaro put together a warm springtime bouquet of tulips for my table. Cavallaro is not only a vendor, but also the founder of the indoor market, which has been running for six months.
Food, flowers, and wine in hand, I headed home to prepare my feast.
I started with the scallops; I washed and dried them carefully, wrapped them in bacon, and set them aside. Next I sliced the baguette and put out the goat cheese spread. I placed my lamb chops on the broiler pan and let them warm to room temperature, while the scallops cooked in the oven.
I admit I'm not a fan of scallops. Whenever I've cooked them, I've always wondered: "What's the draw ?" They were always a little spongy and sandy, but these scallops were clean and perfectly tender. Now I'm a fan.
The baguette, which, I have to admit, I started eating long before the guests arrived, was perfect -- crunchy on the outside and soft on the inside. The goat cheese spread complemented the bread nicely ; the dill and onion flavor was light and tasty.
I broiled the lamb chops for six minutes per side. One of my guests asked what I had used for seasoning. Nothing, I replied. They were so good, no seasoning was required.
We ended the meal with wine, coconut cupcakes, and white chocolate and dark chocolate cookies from The Good Loaf. Not only did everyone enjoy a delicious meal, we also felt good about supporting local family farms.
For more information, visit: amherstfarmersmarket.org 