Farm To Table With Don Cinzori
He didn’t just follow trends—he set them. Don dove deep into peppers and chiles, and I remember clearly when he was the first to grow Jimmy Nardello sweet frying peppers in our region. His tomatoes were unrivaled, his Sicilian purple eggplants practically glowed, and come fall, his squash selection was the stuff of legend. From kombucha and red kuri to specially selected sweet butternuts and buttercups—not to mention the enormous “sidewalk” Hubbard squash—his produce was always the best and most flavorful.