Evening sun raked across the green leaves, vines and trees growing on the farm of Good Earth Market. Guests were chatting on the deck over wine and fresh lemonade garnished with mint and blueberries as they awaited the word to be seated. It was the evening of the organic feast, and palettes were quivering in the anticipation of what delectable rarities they might come across. The menu read: "deviled eggs with shaved radishes," "Baby zucchini and squash blossom frittatas with heirloom tomato jelly," "Organic roast chicken finished with lemon, herbs, and a light chili salad," "Potato salad with shaved celery, red onion mustard seed and lemon creme fraiche," and several other selections to heighten the awaiting patrons' expectations of what was to come.

The wait was just long enough to titillate but not frustrate, and soon the meal prepared by chefs Matt Haley, Doug Ruley and Bryan Muzik was ready to be served. With as much dignity as possible, the hungry guests avoided shoving each other and made their way through rows of vegetables, past the greenhouse, to the long white-covered table that had been set, matching its surroundings with grace. The scene carried the semblance of a Monet painting.

The chatting quieted as the farm owner, Susan Ryan, and her family members approached to thank the guests openly and tell them what a great contribution they had made through this event. Proceeds from the seats which were bought to attend the feast were donated to the Milton Theatre. Mrs. Ryan's son and daughter, who participate in the theatre, also expressed their gratitude in the support being given. Then it was time to eat.

Eyes widened in excitement as plate upon plate was handed out, platters were passed, and silverware clinked. Every ingredient in these wonderful dishes had been grown on Good Earth Farm, from the chickens to the mint garnishes, with the exception of the bread and milk (provided by Lewes Dairy and Old World Bakery). And, it was all organic. Good reason went into calling this a "farm-to-table" event. Chef Matt Haley said this was his proudest moment, seeing these people fill his table. He had certainly helped in creating what seemed like a picture from a story-book.

Written by Erik Yount