This meal suggests summer, but it is likely to be the last of that sort for a while, since it was served a few hours after the winter solstice.

• twenty medium size sea scallops (about 14 ounces) from Pura Vida Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic lemon from Whole Foods Market, scattered with some cut, or shredded sorrel leaves from Windfall Farms, and drizzled with some Frankies 457 Sicilian olive oil
• four Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market, halved, their cut sides sprinkled with salt and pepper, pan grilled, turning once, arranged on the plates, sprinkled with chopped tarragon from Stokes Farm and drizzled with olive oil

• one beautiful head of purple bok choy from Norwich Meadows Farm, the last on their table on Friday, the leaves separated from the base, very thoroughly washed and drained, added to a heavy vintage large tin-lined copper pot inside of which 2 bruised and halved Rocambole garlic cloves from Keith’s Farm had been heated until beginning to brown, the choy stirred in, occasionally adding some of the water which they had shed after being washed, and cooked until barely tender, their stems still a little crunchy, seasoned with salt and pepper, arranged on the plates, and drizzled with a little more olive oil
• the wine was a Spanish (Bierzo) white, Palacio de Canedo Godello 2012, from Garnet Wines
• the music was the album, ‘Haydn Symphonies’, with performances of numbers 78 through 81, by Accademia Bizantina, conducted by Ottavio Dantone