July is the month when Indiana farms stop holding back. By the time the 11th rolls around, Full Hand Farm's five acres in Noblesville are at full stretch — tomatoes coming in heavy, summer squash piling up faster than you can eat it, herbs going wild in the heat. Erin and Logan have been cooking with Full Hand's organic produce all season, and this dinner is a chance to stop and pay attention to what's happening right now, at the peak of it.

From the Field is a family-style evening built entirely around what Full Hand Farm is growing this summer. Every dish on the table will feature their produce — not as a supporting role, but as the reason the dish exists. Expect the flavors that define an Indiana July: the sweetness that comes from real sun, the varieties you won't find in a grocery store, the things that are only this good for a few weeks a year.

The Menu

Welcome

• Charred Scallion + Garlic Scape Dip | Broad Ripple Chips

• Cucumber Gazpacho | arugula pesto

Salad

• Caramelized Fennel + Grilled Romaine | Arak dressing

• Bibb Salad | herbs, sherry vinaigrette

Main

• Becker Farms Chicken + Marinated Broccolini

• Old Major Sausage + Giant Couscous Salad | grilled peppers, squash, onion

• Three Tomato Salad

Dessert

• Carrot Basboosa | hazelnut crumb

• Beet Jam Lamingtons | cacao dukkah

The Details

• Cost: $80 per person (plus tax and gratuity). Served family style.

• Drinks: À la carte.

• Note: Vegetarian options available for all proteins. We cannot accommodate food allergies or other dietary restrictions at this special event.

Limited seating available. Reservations can be made by calling the shop at (317) 257-7374.