Throughout Portland, a new culinary ingredient has been popping up in kitchens citywide - tomato leaves. Previously discarded along with other food scraps, more and more local chefs are now beginning to experiment with the aromatic leaf, crafting up incredibly inventive, original dishes.
Bar Avignon chef Eric Joppie attributes the trend to experimentation amongst chefs and farmers with locating new foodstuffs. "I’ve always been captivated by that smell…it’s the anticipation of tomatoes coming" he explained. "Every year, it seems like farmers find more stuff that’s ‘edible’: fig leaves, peach leaves, grape leaves. Leaves are really having a renaissance year.”
Learn more about this new, trendy ingredient here