When we first started up on Lobster Cove, we partnered with some incredible farmers and have grown together over the last six years. We are constantly inspired by the seasonal produce they bring to our door and are lucky to be able to feature them on our menus. These farmers, fishermen, ranchers, and bakeries are forging paths in each of their crafts and setting an example for generations of growers to come.
ALPRILLA FARM, Essex MA
Noah, Sofie and their small crew grow vegetables, grains, and cattle while working respectfully with their farm’s ecosystem. At the edge of two estuaries, the farmland has been in the family since Noah's grandfather raised cattle on the land in the 70's. In 2009, thrilled with the success of growing one acre of vegetables, Noah began to turn it into the abundant and diverse farm it is today; providing vegetables, grains, and beef shares to the community and sourcing to local farmers' markets and restaurants like ours.
PLOUGH IN THE STARS, Ipswich MA
Caitlin started growing vegetables on her father's land at Ascot Riding Center after gaining valuable experience at First Light Farm. The crew takes much care in creating a diverse habitat for beneficial insects and microbes that help them keep the vegetables healthy and strong. When they can, they use the biodynamic calendar to encourage plants to grow with the rhythms of the earth. Caitlin is often featured on our menu along with her beautiful lettuces, and can be found at Cape Ann's Thursday Farmer's Market at Stage Fort.
THREE SISTERS GARDEN PROJECT, Ipswich MA
Three Sister's is named for the trifecta of symbiotic plants - corn, beans, and squash - who nurture each other and encourage a bounty of each crop. Three Sister's is not just a farm, but a mission-driven organization that is striving to create and grow an agricultural program that integrates sustainable farmland stewardship and food based community engagement and education.
FIRST LIGHT FARM, Hamilton MA
With 20 years of farming under his belt, Mike started First Light Farm in 2008 to grow organic vegetables on seven acres of land for CSA members and restaurants. The farm uses compost, cover crops, and conservation tillage practices to protect and improve their soils and grow the healthiest vegetables. One of the first in the area to offer not only a summer farm share, but a spring and fall shares as well, First Light Farm plants every month of the year and harvests every month besides January & February.
CEDAR ROCK GARDENS, Gloucester MA
Tucker and Elise bring years of experience growing vegetables and flowers, respectively, to their farm where they raise over 70 different types of cut flowers and vegetables on two acres of fertile land along Walker Creek. They sell their flowers and vegetables at local farmers markets and make deliveries to florists and restaurants on the North Shore. They are also available for private events, where they feature their own flowers in bouquets and table arrangements.
MAITLAND MOUNTAIN FARM, Salem MA
Holly and Andy have built an urban farm out of the garden that Holly's father once looked after in the heart of Salem. With only one arable acre to work with, they use a companion planting system to encourage growth and fend of pests, meaning that flowers and vegetables are nestled into each other for protection. Such a small space allows for specialty, so they have focused their energy on growing heirloom and other lesser known varietals which are a treat for chefs in the area.
THE SMOKEHOUSE FISH MARKET, Ipswich MA
Steve, our fishmonger, has been in the fish business for 20 years and recently started his own business and is working towards his own store front. In the meantime, he meets fishermen off the boat in Boston and selects the freshest catches of the day and brings them directly to restaurants. He sources local, line-caught fish as often as possible and is glad to see that thoughtfully sourced cuts are more and more what chefs are looking for also.
ISLAND CREEK OYSTERS, Duxbury MA
What started as a four person team experimenting with growing oysters in the waters of Duxbury, has turned into one of the biggest providers of fresh, sustainably farmed oysters in the United States. Skip Bennett and his team have ten island farms in Duxbury and an ever growing collective of farmers from Cape Cod and as far as the West Coast. We collaborated with them in 2015 for the Outstanding in the Field dinner series, and have worked with them in the past to fundraise for fish farms in Haiti.
CURTIS CUSTOM MEATS, Warren ME
Any beef on our menu comes from this collective of small, Maine ranchers raising grass-fed cows. Once a week we drive up to Maine to meet their truck in the Whole Foods' parking lot - a mid way point - where a few other small restaurants gather to make their exchanges. Maine's slaughtering laws don't require ranchers to freeze their meat, so the beef on our menu is never frozen and always fresh.
TENDERCROP FARM, Newbury MA
Growing food since 1986, Tendercrop has an incredible selection of vegetables, flowers, baked goods and meats. We go to them for their quality poultry which is raised in their fields without antibiotics or hormones.
A & J KING, Salem MA
Andy and Jackie opened their bakery in 2006 with the mission to revive the appreciation and craft of artisan baking in the area. Their ingredients and style of baking is rooted in tradition - using only the best local flours, no preservatives, and baking deep into the night and early morning to provide customers with the freshest products. If you come in for dinner, you'll be greeted with their epi baguette and a slab of butter to hold you over and their rolls are a staple in our breakfast sandwich in the mornings.
IGGY'S BREAD, Cambridge MA
Iggy's makes a variety of old fashioned, naturally leavened sourdough breads with organic ingredients that are never chemically treated. They bake in Cambridge and deliver throughout Massachusetts to stores, caterers, and restaurants, connecting a community that cares about traditionally crafted food.