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Farm-to-Table Feast

Marcella DiLonardo of Modest Marce prepares a fresh feast using seasonal ingredients from her very own garden, local farms and farmers market.

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Place setting at table ready for feast

One of the best things about living out in the country is being surrounded by fruit and vegetable farms. They produce the freshest seasonal ingredients you can get your hands on. In the summertime I often make trips directly to the farms to pick strawberries, peaches and cherries.

Bowl of potato salad

However, my town also hosts a weekly farmers market every Thursday night in the town square. I go each week in the summer to see what local ingredients are in season and to plan my menus around the available produce. In late summer, it is time for fresh garlic, potatoes, green beans, sweet corn and tomatoes.

Two roast chickens on platter

Close up of corn on the cobs on platter

This menu is inspired by my most recent trip to the farmers market. These simple and seasonal recipes are perfect for a relaxed summer farm-to-table dinner. I also incorporated a variety of fresh herbs throughout the meal from my very own garden. The one thing I happen to be able to successfully grow myself!

View of table set for dinner

For the tablescape I kept the design fairly simple to compliment the no-fuss menu. Farmhouse water glasses, a monochromatic grey color palette (my favorite) and my favorite ivory French flatware.

Bird's eye view of table set for dinner

View of table and chairs set for feast

Print Recipe
Roasted Dill & Lemon Chicken
Votes: 1
Rating: 5
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Servings
Ingredients
  • 1 whole chicken giblets removed
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup fresh dill roughly chopped
  • 1/4 cup fresh parsley roughly chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Lemon Zest
  • 1 clove garlic minced
  • 1 shallot minced
Servings
Ingredients
  • 1 whole chicken giblets removed
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup fresh dill roughly chopped
  • 1/4 cup fresh parsley roughly chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Lemon Zest
  • 1 clove garlic minced
  • 1 shallot minced
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 degrees.
  2. Place whole chicken in a roasting pan. Season with salt & pepper.
  3. In a mixing bowl whisk together the olive oil, dill, parsley, lemon juice, lemon zest, garlic & shallot.
  4. Generously pour over chicken and rub all over including under the skin.
  5. If desired, stuff the cavity of the bird with lemon, dill & parsley.
  6. Roast at 400 degrees for 15 minutes & lower the oven temperature to 350 degrees.
  7. Cook for 1-1.5 hours, until the chicken juices run clear.
  8. Let rest for 15 minutes before serving.

Print Recipe
Green Bean & Potato Salad
Votes: 1
Rating: 5
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Servings
Ingredients
  • 2 pounds baby potatoes quartered
  • 1 pound green beans ends trimmed
  • 3/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 shallots minced
  • 1/3 cup fresh dill roughly chopped
  • 1/3 cup fresh parsley roughly chopped
  • 1 tablespoon fresh lemon juice
  • Salt + pepper to taste
Servings
Ingredients
  • 2 pounds baby potatoes quartered
  • 1 pound green beans ends trimmed
  • 3/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 shallots minced
  • 1/3 cup fresh dill roughly chopped
  • 1/3 cup fresh parsley roughly chopped
  • 1 tablespoon fresh lemon juice
  • Salt + pepper to taste
Votes: 1
Rating: 5
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Instructions
  1. Fill a large pot with water. Season with salt & add potatoes.
  2. Boil until the potatoes are cooked throughout. Add the green beans & simmer for an additional 60 seconds. Strain and set aside to slightly cool.
  3. While vegetables cool whisk together the yogurt, mayonnaise, Dijon, garlic, shallots, dill, parsley, lemon juice, salt & pepper in a large mixing bowl.
  4. Toss together the yogurt mixture with the potatoes & green beans.
  5. Cover with plastic wrap & refrigerate until ready to serve.

Print Recipe
Grilled Mexican Corn
Votes: 1
Rating: 5
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Servings
Ingredients
  • 6-8 stalks of fresh corn
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 1/4 cup feta cheese crumbled
  • 1 clove garlic grated
  • 1/2 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • Salt + pepper to taste
  • fresh cilantro or parsley to garnish
Servings
Ingredients
  • 6-8 stalks of fresh corn
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 1/4 cup feta cheese crumbled
  • 1 clove garlic grated
  • 1/2 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • Salt + pepper to taste
  • fresh cilantro or parsley to garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pull back the husks from the corn & tie together with a piece of twine. Remove the silks.
  2. On high heat grill the corn until fully cooked & slightly charred.
  3. In a mixing bowl whisk together the mayonnaise, yogurt, feta cheese, garlic, lime zest, lime juice, chili powder, salt & pepper.
  4. Spread mixture over the cooked corn.
  5. Garnish with cilantro & additional feta if desired.
  6. Serve immediately.

Comments

  1. rose

    This looks AMAZING!

    August 11, 2017 | Reply

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