"We change the menu as necessary. It could be daily," Kelly says. She doesn't overhaul the menu on a daily basis, but she needs to respond as items are available and in season.
The list of local farms and growers Primo pulls from is long and includes Tucson's Native Seed/SEARCH (tepary beans, seeds), Amado's Agua Linda Farm (lettuces, cabbage, carrots, peas), Marana's Sleeping Frog Farm (rapini, kale, eggs, baby carrots), Winkelman's Double Check Ranch (grass-fed beef), Willcox's Brown's Orchard (apples, grass-fed lamb), Bonita's M Triangle Ranch (beef, chicken) and plenty of others for honey, goat cheese and more.
"The food always kind of writes my menu," Kelly says. That includes the cheese-stuffed squash blossoms (pictured, with Kelly preparing them), with the blossoms picked from Primo's chef's garden, which is just off the restaurant. The small garden also has herbs, fig and lime trees, and eggplant and tomatoes.