Food
Bushels of fresh, green produce; flats of juicy berries; glistening jars of honey, jams, jellies and maple syrup; bedding plants and cut flowers; potatoes, apples, rhubarb, onions and gourds – all of
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When Victor Ceron arrived in Marshfield in 2002, one thing was immediately clear: “Obviously, Marshfield needed a Mexican restaurant,” says Ceron, a trained restaurateur who lost no time in opening
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Marshfield may have a population of just 18,000, but eating out can feel like traveling the globe.
The city has a variety of restaurants that offer international fare and flair. For example, fans of
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