Josh Abro hasn’t been able to find locally grown tomatillos for a year or two, and the moon-white cauliflower strain he likes was only available once during the past summer. But he did get his hands on some elephant-heart and bubblegum plums that were fun, and a slew of peppers from a Colorado farm that grows varieties that no one else in the state has. “Every year, someone is growing something interesting,” said Abro, executive chef at The Plimoth, an 11-year-old restaurant at 2335 E.