They say you are what you eat. If that’s true, then at Via Matta (79 park plaza, Boston, 617.422.0008) you can be green, organic, and entirely local. On October 15 at 7 p.m., Eero Ruuttila, manager of Nesenkeag Farm in Litchfield, New Hampshire, joins diners for a five-course, all-locally-grown meal, plus a discussion about New England’s farm industry. Ruuttila certainly has the know-how: Nesenkeag provides local produce to some of Boston’s most notable restaurants — Via Matta, excelsior, and harvest among them — and serves as a model for sustainable agriculture. Via Matta executive Chef Mike Pagliarini will create a totally spontaneous menu using only the week’s harvest from Nesenkeag. Share in the harvest by calling 617.422.0008 for reservations; the cost is $100 per person.
