(Continued from Sept. 4) Of course it’s important to allow guests who imbibe to enjoy the appropriate wine with dinner; but it’s always a good idea to offer a cocktail or aperitif to complement the initial nosh upon arrival. I recommend a delicious, refreshing Sueno cocktail featuring a blend of market cucumbers and fresh rosemary layered with tequila and lime juice; indeed, a wonderful accompaniment to both the crudité and gazpacho. In homage to the rich, diverse, and growing Indian population in Bentonville, I’ve constructed a lamb curry as the main course for our dinner party. This dish is perfect when served with steamed vegetables from any number of the market vendors, whether using broccoli, cauliflower, asparagus, or even purple (or Roadrunner as I like to call it) eggplant as a healthy accompaniment to the rich, slightly sweet, and exotic curry. I procured the lamb from Ewe Bet Farms, a farm that also serves as a Bed and Breakfast located just a stone’s throw from the Pinnacle Country Club on the west side of Rogers.
And finally, grilled peaches embellished with cardamom and local honey cap off a wonderful night of farmers’ market harvested food–but not before being paired with a tall, bubbly flute of prosecco.
I hope you enjoy these recipes, and that they serve, at the very least, as a starting point for your next dinner party with friends. Remember, Edible Responsibility at its very core is about celebrating the local food culture, and what better way to do just that than by hosting your very own Farmers’ Market dinner party? Live, Love, and Eat with Art!
OZARK LAMB CURRY
1. Put the onions, garlic, ginger, and peppers in a blender with 4 tablespoons of water and whisk. 2. Add the spices to the blender and mix again. 3. Add half the coconut milk to a hot pan and add the mixture from the blender. Let this cook for about 10 minutes. 4. Next, add the lamb and cover the pan to sweat for another 10 mins. 5. Add the coconut milk and salt and leave to simmer for 45 minutes till the lamb is really tender. 6. 10 minutes before the end, add the green beans and broccoli. 7. Serve with coriander, slice of lemon, and assorted steamed market veggies.
GRILLED PEACHES WITH CARDOMOM HONEY 4 medium peaches 2 Tbsp. unsalted butter 2 Tbsp. honey, divided 1/4 tsp. ground cardamom Dash of kosher salt 1/2 Cup plain fat-free Greek yogurt 2-1/2 Tbsp. half-and-half 1 1/4 tsp. vanilla extract 1 Cup raspberries Fresh mint leaves Dash of kosher salt