Subscribe Now

The Magazine

Northshore October 2025
Chef Frank McClelland keeps moving the stone wall surrounding his home garden in Essex to make room for more plants. The most recent addition: vines growing a pinot-noir style grape.  Frank McClelland’s mission is to create the best farm-to-table experience for his customers.  The whole plot, now eight rows wide by 100 feet long, is also bursting with borage, husk cherries, onions, zucchini, potatoes, carrots, and tomatoes. The fragrance of Sweet Annie, a tall silvery-green annual herb, wafts over the entire patch—McClelland likes to use it in floral arrangements around his house or in his restaurant, FRANK in Beverly.
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.