Business & Tech

Local Restaurants, Local Ingredients

There are countless reasons why being a "locavore" may be a smart choice.

Written by Emily Atteberry and Casey Meserve

The average plate of food in the United States travels roughly 5,000 miles from farm to fork--about the same distance between Juneau, Alaska and Guatemala City, Guatemala.

If you'd prefer to skip the middle man, you're in luck. Southeastern Massachusetts Agricultural Partnership, or SEMAP, hosts a plethora of information, including where to buy fresh food at restaurants, farmers markets, inns and bed-and-breakfasts, and area retailers.

And, as the organization points out on their website, there are countless reasons why being a "locavore" may be a smart choice. 

Eating local strengthens the local economy and family farms, makes less of an impact on the environment, is convenient and close to home, and simply tastes fresher.

Listed below are restaurants and businesses in Plymouth that use local ingredients or are members of SEMAP:

  1. Martha's Local Food is owned and operated by Martha Stone, former owner and chef of Martha's Stone Soup, and co-manager of the Plymouth Farmers' Market. Martha's Local Food is located at Stephens Field on the Waterfront. Martha sells a variety of sandwiches such as egg salad made from local eggs, grilled cheese, and chicken salad, as well as $2 Applegate hotdogs and pizza slices. Martha’s Local Food also offers frozen yogurt bars and Simpson’s Spring sodas, which hale from a family business in Easton. Half pints of hummus and pate and plenty of seasonal, and local, dishes will be available throughout the summer.
  2. Family Secrets Bakery believes that food can taste good without using preservatives, their items are made fresh to order using natural and local ingredients. 
  3. Hearth Artisan Bread sells fresh baked bread in its giant stone oven. The bakery sells its bread wholesale to dozens of restaurants and also does a strong retail business. 
  4. Patrizia’s Italy Trattoria at Village Landing Marketplace follows the Italian culinary tradition of cooking “secondo la stagione,” which is based on seasonally available produce and the daily catch, favoring hearty dishes in the cold winter months and transitioning to lighter fare in spring and summer.
  5. Plymouth Farmers' Market at Plimoth Plantation is a producers market, meaning that all of the vendors either grow or make their products. The market has more than 40 vendors during the summer and fall on the field outside Plimoth Plantation.


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