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A Float Trip with the Grounds Crew
September 10, 2013
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September 12, 2013
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CR(eat)E Food BLOG: Hosting A Farmers’ Market Dinner Party – Part II

(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. Sueno 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.

Peaches 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!


  • 1.5 ounce fresh lime juice
  • ounce chilled tonic water
  • 10 rosemary leaves, plus 1 rosemary sprig
  • 6 very thin unpeeled cucumber wheels
  • Ice
  • 2 ounces white tequila (Optional)
  • 1/2 ounce simple syrup
  1. In a cocktail shaker, muddle the rosemary leaves with 3 of the cucumber wheels, the lime juice, and the simple syrup. Add ice and the tequila and shake well.
  2. In a highball glass, layer the remaining 3 cucumber wheels with ice. Strain the drink into the prepared highball glass, gently stir in the tonic and garnish with the rosemary sprig


  • 5oz green onions
  • 5 cloves of garlic
  • 2-inch piece of ginger
  • 2 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • 4 tsp. coriander
  • 2 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. cardamon
  • can of coconut milk
  • 6 Tbps. coconut oil
  • Boneless Lamb Tips from Ewe Bet Farms
  • tsp. salt
  • 2 cups green beans
  • 2 heads steamed broccoli chopped
  • 2 jalapeno peppers

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

  1. Combine melted butter, 1 Tbsp. honey, cardamom, and salt in a medium saucepan over low heat until melted. Mix well.
  2.  Wash the peaches and cut in half with a paring knife along the seam. Twist the halves in opposite directions until the peach opens. Remove the pit with your knife.
  3. Add peaches to the pan and toss to coat. Let stand for 5 minutes.
  4. Wash and pat dry the mint leaves. Wash the raspberries and drain well.
  5.  Heat a grill pan or counter-top grill over medium heat. Coat with cooking spray. Arrange peaches on grill pan; grill 2 minutes on each side or until grill marks appear.
  6. Combine yogurt, remaining 1 Tbsp. honey, and vanilla in a small bowl; stir with a whisk.
  7. Drizzle honey mixture over peaches and raspberries, top with mint leaves. 


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