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Here’s one in Cambridge, MA – http://www.ristorantemarino.com. In fact, I believe that the Marino Center, an integrative health practice right across the street from the restaurant, is also connected to them – clearly they’re REALLY interested in health! In any case, I think this is exactly what you were asking about – they have a large Italian restaurant, and also run an organic farm that supplies the restaurant and operates independently as a farm stand.
That’s a big investment, though – most restaurants can’t afford to do anything that ambitious. However, lots of Boston-area restaurants big and small try to shop locally when and as the season permits; between mid-June and the end of October there are farmer’s markets in different parts of Boston, Cambridge, and Brookline every day of the week, and many restauranteurs have developed relationships with the farmers and buy directly from them as well.
Our family got started buying a Stillman’s CSA share because I ate regularly at a Jamiaca Plain restaurant (Centre Street Cafe) that features their produce along with herbs and veggies that the owners grow themselves. They had CSA brochures out for restaurant customers to take, and I’d already been shopping the farmer’s markets for years, so we went for it. (My local bakery, Clear Flour, also has a display up for Stillman’s now – they’re vendors together in the really excellent farmer’s market in Brookline on Thursdays during the season.)
Overall I’d say you’re right – it’s really hard to make a restaurant totally organic, especially in the regions where there simply isn’t a year-round growing season. But I think that there are LOTS of places that are going for as much locally-grown and/or organic produce as they can. (One place where this must get a lot harder is meats, fish, and poultry – it’s certainly the area where our household efforts end up falling apart because it’s so much more expensive and so much more work to get products that are really "natural" or oganic.)