For the July installment of the Harvest Review, Harvest’s popular monthly tasting series, chef Keith Pooler leaves the In Our Own Backyard menu (an exploration of New England’s sustainable farms) in the more than capable hands of sous chef Jason Collin and pastry chef Liz O’Connell. Collin and O’Connell welcome professor Tom Kelly of the University of New Hampshire to Harvest for a dinner featuring as many locally grown or raised ingredients as you can fit into four courses. On the menu for the evening: Boggy Meadow Farm cheese fondue with West County Baldwin cider and assorted bites for dipping; fresh pappardelle pasta with Stonington Reds shrimp, basil purée, garlic scapes and pinenuts; and London broil with tarragon soft scrambled eggs and zucchini with guanciale and lemon. O’Connell’s got dessert covered with almond milk panna cotta, fresh raspberries and consommé. The July 20th dinner, which is accompanied by wine director Jason Irving’s chosen pairings, costs $39 per person and gets underway at 6:00pm. Reservations are required, so call Harvest at 617.868.2255 to reserve your seat.