Chef Ryan Olmos of Cibo Divino has a green thumb.
Olmos has a farm at his home in Midlothian, and he uses his own organic produce in the restaurant.
This season’s harvest has included zucchini, heirloom tomatoes, cherry tomatoes, eggplant, squash, purply cauliflower, okra, swiss chard, arugula and bell peppers.
Olmos plans to double the square footage of his garden over the next year. Currently, the produce is used in Cibo Divino dishes, including zucchini bread, salads and a vegetable medley. Olmos eventually would like to source 100 percent of the restaurant’s produce from his farm, Olmos Famous Organics, and provide produce for sale to customers as well.
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