The scale of Frida’s Field doesn’t fully reveal itself until you walk through the curtained entranceway into the barn-like dining room. It’s both wonderful and unexpectedly voluminous, with one wall completely open to a terrace and pastures, with tables looking over verdant hills.

This is long-lunch territory, with time to wander the grounds between several courses built around produce sourced locally or grown on the 120-acre property.

A plate of farm vegetables, fresh and pickled, including daikon to dip in macadamia pesto and native raspberries filled with Davidson’s plum, articulates this in raw, crunchy fashion.

Fire is a feature, and chef Alastair Waddell is just as likely to grill dry-aged sirloin from Casino as he is garden lettuce, then served with horseradish-anchovy cream plus fresh leaves dressed in kombucha vinaigrette.

Drinks lean local, and on a sunny day with a glass in hand, Nashua feels like the only place to be.

Good to know: The kitchen is a fermenting and bottling powerhouse: buy some for vinaigrettes and kombucha to take home.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.