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Luscious Local Eats in Easton

November 17, 2017

edible Notables
Katherine Rossmoore

The Farmer’s Daughter restaurant of North Easton just opened this summer for breakfast and lunch and already has a loyal following, thanks to the amazing creativity and skill of its owner/chef, Chandra Gouldrup. Having grown up with a grandfather and father who farmed in Maine and New Hampshire, respectively, and after working in many Boston restaurants, Gouldrup leapt into owning her own beautifully designed eatery (think swanky and rustic all at once). Located near Stonehill College, The Farmer’s Daughter is also right up the street from the organic farm that supplies much of the restaurant’s produce, Langwater Farm (www.LangwaterFarm.com).

In addition to the many plant-based options, like the mouthwatering soba noodle salad with sliced mangoes, baby greens, red pepper, sea vegetable, edamame, and peanut vinaigrette (my lunch choice), or the “Sid’s Garden” sandwich with herbed goat cheese, slow roasted tomatoes, sliced cucumber, watercress, and pickled red onions on six-grain bread, The Farmer’s Daughter offers more traditional fare like bacon and eggs, ham and turkey or grilled steak paninis, a double BLT (pulled pork plus bacon and a spicy aioli mayo), and burgers. The “Not Your Mom’s Tuna Melt” (fontina cheese and salsa verde on sourdough bread) was my lunch date’s choice and she would not let me pilfer a bite; it was that good! The sandwiches come with delectable side choices like the chickpea salad with house vinaigrette, which is lick-the-plateworthy.

On top of all the wonderful menu options, there are daily specials like a flatbread with caramelized onion, fi g, and prosciutto, an omelet of the day, and a cheese tray that adheres to very local standards. Speaking of standards, The Farmer’s Daughter tries hard to source ingredients locally, starting in Massachusetts and expanding throughout New England as seasons change. The breads are from Pain D’Avignon of Hyannis (www.PainDAvignon. com), the coffee is local fave Jim’s Organic (www.JimsOrganicCoffee.com), and the teas are from Mem Tea of Cambridge (www.MemTeaImports.com). Bromley Farm of Norfolk supplies eggs. The dairy and meats are more of a challenge to find locally, but Gouldrup welcomes the challenge. She believes in using whole foods (she does not use mixes and prepared bases at all), and it shows up in the incredible-tasting food. At last, you don’t have to travel to Cambridge or Somerville to find good vegetarian, vegan, and gluten-free choices and bliss for the meat-eater as well!


Katherine Rossmoore is a mother, integrative health coach, writer, former lawyer, and certified yoga teacher. She is using her love of clean food and cooking in her health coaching business, Better Living Through Foods.