It all started, Addison Chase says, with the baked goods that his daughter Phoebe used to make at home and sell alongside the family's produce at the local farmers' market. She wanted to open a place where she could broaden her selection, so in 1996, when a 19th-century brick meeting hall on Main Street went up for sale, the Chases bought it. The space was lofty, with a high, punched-tin ceiling and big front windows: clearly too big for a simple bakery. So, the extra room in theback became a retail produce market; before long, their other daughter, Megan, an artist, was supplying paintings for the walls, and her husband, Ted LaFage, was cooking breakfast dishes made with the morning's harvest. Then came lunch service; then Friday dinners where the family members (who, except for Penny and Ted, are vegetarians) assembled to cook more-ambitious dishes like saag paneer and fresh buckwheat pasta with braised cabbage and fontina. The place became a neighborhood hangout; people came from all over for the ever changing menu, which is simple but worldly—you're as apt to find the Chases' napa cabbage in a sichuan peppercorn–spiked salad as in a slaw.