Harvest Market in Swansea, Massachusetts has stayed true to their rural roots by serving homestyle meals with farm-fresh ingredients. The counter-to-table restaurant was originally accompanied by an actual “farmers market” where patrons could purchase organic fruits, vegetables, and health-conscious pre-packaged goodies. While the market served its community well, owners Tammy and Steve Noons quickly realized that in a battle of convenience and leisure, the market was being overshadowed by its restaurant counterpart.
In November, Harvest Market decided to give the people what they want and convert their beautiful barn-chic building into a full-fledged restaurant and bar equipped to serve families and friends alike. With dozens of new and updated entrees and apps, revised wine and draft lists, their signature salad bar, and partnership with Warwick Ice Cream, Harvest Market has all the fixin’s for a night out. -Gina Mastrostefano
Meal kit subscriptions make eating at home more convenient, healthy, and affordable, but Savory Fare is doing something slightly different: Catering to seniors.
“As we age, grocery shopping and food preparation can become difficult or impossible,” says founder Mary Wise Hughes. “This change can be the reason for many seniors not getting the nourishment that they need, leading to deteriorating health and loss in their quality of life.”
Savory Fare makes dishes ranging from comfort food like meatloaf and mac ’n’ cheese, to seafood kebabs and spanakopita, “all delivered as single servings, frozen or fresh, for immediate delight or stashing in the freezer for busy times,” says office coordinator Annette Joseph. Currently, they operate out of Hope & Main, which is not only cost-effective but a nice partnership: Says Mary, “[Hope & Main] has a great reputation in the community and that reflects on us, as well.” -Chuck Staton
For all you gluten-free dessert lovers out there, Morabeza is here with carrot, chocolate, and pound cakes and cookies – and owner Nicole Maghee was happy to fill us in on the bakery’s origin story.
“I actually got started baking in the kitchen with grandmother when I was a child,” she recalls. “I didn’t go to culinary school, I learned in the kitchen with my family. I worked in the education field for 20 years, and decided to follow my dream of opening a bakery.” Recently, when four family members became gluten-free, she started working on gluten-free recipes and getting them right. “I was inspired by the feedback, love, and support that I got, so we opened at Hope & Main in August.”
As for the name? “Morabeza is a Cape Verde Kriolu expression. It doesn’t have a direct English translation, but loosely means, ‘Welcome to our table.’ It means love, it means warmth. When you go and eat dinner in a welcoming home, you feel morabeza.” -Chuck Staton