As Little Moss’s website cleverly notes, Massachusetts’ South Coast is sometimes referred to as “Farmcoast” due to the abundance of farms that dot the area and the fisherman that ply the local waters. With its innovative menu, Little Moss in South Dartmouth takes full advantage of this bounty. As owner Lisa Lofberg notes, “The farms we work with can offer us an incredible variety of super fresh, great tasting ingredients.” Locally raised meat is provided by Copicut, Jordan, Blackbird, and Weatherlow Farms while produce is sourced from Eva’s Garden, Silo, Apponagansett, Gidley, Wishing Stone Farms, Hillside Mushrooms, and Dartmouth Orchards. Dairy and cheese come from Arruda’s Dairy and Shy Brothers Farm. The majority of the menu incorporates locally sourced products, and farmers keep the kitchen updated via email or text on the products available for the upcoming week. As a result, the menu changes weekly or, in the height of the season, even daily depending on what is available. Local oysters are a popular menu item. Other offerings range from homemade pappardelle pasta with sausage and local mustard greens to Acadian redfish or John Dory with a ginger, chili lime sauce and an herb salad.
Using locally grown and sourced foods enable restaurants to reduce their environmental footprint–a win-win for both the environment and the local economy. As Lisa noted, “It allows us to provide our guests top-notch produce while helping to support the local farming community. It’s also environmentally responsible to offer sustainably grown ingredients, and just makes us feel good about our business and what it stands for.” And, like many other of the restaurants profiled, Little Moss’ commitment to the environment includes composting. Little Moss sends its compostable food waste to Cycle Composting, which operates out of Dartmouth’s Silverbrook Farm, and dispatches any meat, bread, and pasta scraps to the chickens at Eva’s Garden.
6 Bridge Street
South Dartmouth, MA 02748