NASHUA — In an effort to promote local farmers and New Hampshire-grown produce, Visualize Nashua has organized its first ever Farmer’s Dinner.

Six area farmers will gather the best of their eggs, fruits and vegetables this weekend to create a four-course meal made from ingredients grown within 50 miles of the city.

Reservations are now being accepted for the Farmer’s Dinner, which will take place at 5 p.m. on Sunday at Saffron Bistro, 80 Main St.

“The community has really seemed to embrace this idea. It is really something that we are super excited about,” said Keith Sarasin of Visualize Nashua.

Reservations are now being accepted for about 60 patrons, and seating is still available, according to Sarasin.

Some of the local farmers participating in this new venture include Brookdale Farm in Hollis, Normanton Farms in Litchfield, Lull Farms in Hollis, Heart Song Farm in Gilmanton, Misty Knoll Farm and local bee-keeper Kagen Weeks.

The menu starts off with roasted vegetable bruchetta with a blend of mushrooms, asparagus, artichokes and basil topped with fresh fried egg. The meal is then followed with mixed greens topped with such ingredients as fresh blueberries, goat cheese, candied walnuts and honey vinaigrette.

The entree is pan roasted chicken with herb crust, cheddar polenta and roasted bell peppers, followed with a strawberry and rhubarb tart dessert with vanilla cream and toasted almonds.

With the exception of the fresh chicken, which is being delivered from Vermont, all of the ingredients are locally grown or locally made, said Sarasin, stressing the importance of supporting local farmers.

“The key component to this event is education. Farmers will have the opportunity to get up and talk to the customers, educating them about what they do, the significance of their products and how to get involved,” he said.

If the Farmer’s Dinner is a success, Sarasin is hopeful the event will become an annual tradition in Nashua, with other downtown restaurants stepping up to host the meals at least once a year or even more frequently.

“We believe there is a demand for this,” said Sarasin.

Executive Chef Joe Drift of Saffron Bistro is partnering with the area farmers to create the menu items for Sunday’s dinner. Sarasin said the support from Nashua businesses is phenomenal, and he is optimistic it will be a success, especially since many reservations have already been made for Sunday’s dinner, which happens to fall on Father’s Day.

The four-course meal is $40 plus tax and gratuity. Anyone interested in making a reservation should call 883-2100.

khoughton@newstote.com