Forty two years ago Eva Sommaripa began growing herbs and greens for her family in Dartmouth MA. A few years later, her garden evolved into a bucolic commercial 2-acre certified organic farm. It now grows over 200 uncommon and familiar culinary herbs, greens, flowers and edible weeds that are delivered to Boston’s top chefs. Some of the herbs and flowers are also sold in Whole Foods stores. They are also used by nearby chefs in Dartmouth and Westport MA. This unconventional farm is a visual and culinary odyssey, with dozens of cultivated plants that were once wild.
You can read about it in Wild Flavours, a recent book by chef Didi Emmons. Printed on the back of the Eva’s Garden t-shirt is the phrase: “Chefs are only as good as their farmers.”