Tomatoes.

You can have your tomatoes and eat them too at Albuquerque’s Nob Hill restaurant Zinc. No salmonella fears, said chef and owner Chris Pope.

"We get our produce from three local farms, including one in Estancia where we get our tomatoes," he said. "These are not at all part of the salmonella scare."

Pope said he’s happy to support local farmers. Between Zinc and two other restaurants owned by Pope and others, Seasons and Savoy Grill, about 40 percent of the produce comes from New Mexico farms such as Chispas Farm, north of Albuquerque, Amyo Farms in Bosque Farms and Estancia Dos Rocas. The restaurant owners’ largest amount of local produce comes from Cecilia McCord at El Rancho Nido, Pope said.