A family-run operation, Meat Again has been satisfying carnivorous cravings for more than 30 years. Step into either of its protein palaces and peruse a savory selection that includes more than a dozen varieties of sausage made by the company’s own meat maestros, an array of top-quality cheeses, and a butcherly bounty of steaks and chops. Stuffed pork chops ($5.29/lb.), stuffed chicken breasts ($4.99 each), and marinated steak tips ($8.99/lb.) turn ordinary family dinners into flavor-filled bonding bonanzas. And rib eyes ($15.99/lb.), baby back ribs ($6.29/lb.), and ground sirloin ($3.99/lb.) help tailgating grill gurus prepare for whichever game, boat show, or opera they happen to be attending. A variety of made-from-scratch deli sandwiches and paninis—including a prosciutto-and-fresh-mozzarella option made with olive oil and baby spinach ($6.95)—are ideal for hurried hunger havers, while bulk deli meats and cheeses ($4.99–$8.99/lb.) are available to supply at-home sandwich factories.
Since 1956, visitors to Elia's Country Store have enjoyed the shop's cozy, country feel along with a butchery of pre- and custom-cut meats, natural beef steaks, platters, and ready-made meals. Behind the counter, pork, sausage, choice beef, and Brandt all-natural beef offerings such as the bone-in rib-eye cowboy steak ($9.99/lb.) carouse with marinated chicken breast ($3.99/lb.), creating a delectable party that mouths beg for invitations to. Thinly sliced delectables splay across party platters laden with more than 10 savory cold-cut favorites such as roast beef, capicola, and a variety of cheeses ($2.75/person). Consult the meat masters about a custom cut of boneless sirloin or pork loin, or ready dinner plates for a landing of barbecue-marinated chicken wings. Stomachs racing the clock can sprint by Elia's ready-to-cook items to place stuffed portabella mushrooms into home-oven bull's-eyes in record time.
Through open-water certifications and more specialized SSI scuba-diving courses at Northeast Scuba, aquatic wanderers of all experience levels explore New England waters and marine life. Their certified instructors often begin with introductory courses to immerse newcomers in the sport and give them the skills to nap in the bathtub. Specialty courses, such as wreck diving, night diving, and underwater photography, further immerse certified students in local underwater worlds. For those interested in teaching, the school also provides instructor training to SSI, TDI, and Shamu standards.
In addition to regular classes, dive instructors also organize group diving trips to local sites and far-flung waters, where on-staff underwater photographers document dives. Dive-shop staff members also rent or sell the requisite equipment for a range of underwater excursions from manufacturers such as DUI, Henderson, Akona, and Fourth Element and also repair and maintain components.
James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996.
Today, the farm harvests more than 125 crops year-round, which range from asparagus to zucchini, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.
In a bright space sparsely adorned with antique fishing equipment, Haven Seafood furnishes fresh oceanic fare for home-cooked meals or on-site savoring. Shellfish sizzles atop warm french rolls in oyster ($8.98) and lobster sandwiches ($12.98), and heaps of fish and chips ($8.98) offer aid to diners with hollow pelican beaks.