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.

BING NEWS:
  • Veggies taste good. Chefs like The Plimoth’s Josh Abro will prove it during Harvest Week
    The Plimoth focuses on old-school cooking techniques that incorporate as much local meat and produce as possible, which makes it a perfect participant in Harvest Week, an annual four-night alfresco ...
    09/26/2024 - 1:03 am | View Link
  • More

 

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