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At the Queens County Farm Museum, chef Camille Becerra roams the rows of vegetables in search of seasonal produce at its peak.

"It's tremendously exciting to be able to walk the fields, see what's available and let my creativity just blossom," says Becerra.

Next Thursday, diners can have a taste of this creativity, as Becerra, together with chef Daniel Holzman, create a special four course meal fresh from the farm, to be enjoyed on the farm.

All proceeds will benefit the 47-acre Queens County Farm Museum, the city's only working farm which also serves as an educational center.

"I think for people to come out here and see that their food is actually growing in these luscious fields, that our meat is coming from the same farm is beneficial to us as diners," says Becerra.

The menu will feature pork from one of the farm's 12 heritage breed pigs, eggs from its hens, honey from its beehives and produce from its fields. Summer vegetable tarts filled with cheese will also be among the offerings.

"Right now is really the high season for vegetables, so we have winter squash, summer squash, cherry tomatoes, leeks, peppers, eggplants, onions, scallions," says Michael Grady Robertson of the Queens County Farm Museum.

Yet what will end up on the dinner plate has yet to be determined.

"Most of the vegetable offerings, we won't know until a few days before the dinner in terms of what is readily assessable and what is at its peak," says Becerra. "So it will be interesting."

The four-course dinner with wine pairings will be held outdoors in the vineyards on September 10, and will include a tour of the farm and a talk on sustainable agriculture. Tickets are $75 per person.

For more information, visit www.queensfarm.org/harvestdinner.