These days, it seems like Boston diners care more and more about what they’re eating – and also where that plate of food is coming from in the first place. All it takes is a glance at any of the “hot” new restaurant menus to see the emphasis on local ingredients.

But with the summer season fast approaching, restaurants are preparing to switch up their menus with new locally sourced ingredients. Here, Chef Carolyn Johnson of Concord, Mass’s highly-acclaimed 80 Thoreau restaurant shares with BostInno her thoughts on the latest restaurant trends taking over the New England culinary landscape.

From emerging food fads to 2014 predictions, Chef Johnson fills us in on what to expect this coming season.

Marian White: What are some emerging food trends you’ve noticed for this season?

Carolyn Johnson: It’s been going on for a little while now, but I am definitely noticing more people using vegetables as center of the plate items – not necessarily vegetarian or vegan dishes, but the main focus being the vegetable accented with some meat or dairy.

Also, one ingredient I am very excited to be seeing more and more is stinging nettles. We are making a pesto out of them right now!

I understand you source a lot of your ingredients from local farms. What great product is coming in now?

Due to our elongated winter, it’s definitely been a slow start to the farm season. However, we are definitely starting to see some local products – everyone’s local spring favorite asparagus; lots of greens: lettuces, spinach, baby mustards, pea tendrils; some radishes; edible flowers; rhubarb; chives; and the tail end of spring-dug parsnips. We also have been getting some great local eggs and rabbits.

Can you share with us your favorite farms that are also open to consumers?

A lot of the farms we use at the restaurant also have farmstands – it’s great to be able to let our guests know where to get the same great produce they enjoy at the restaurant. Verrill certainly has a huge farmstand (and more), and there are a couple of smaller ones at Brigham’s in Concord (where we get most of our corn), Barrett’s Mill in Concord, Sweet Autumn in Carlisle and Applefield in Stow.

Is “Farm to Table” expected nowadays? Do you think it’s a trend that is here to stay?

I think ‘Farm to Table’ is definitely more of a standard these days; however, I also think that there are a lot of places that latch on to the phrase without actually sourcing that way (mostly thinking of the big chains here…). I’ve  been cooking in Boston now for over 15 years, and I am happy to say that all of the restaurants I’ve worked at have sourced locally. I find that the guests are much more well versed too, especially here in Concord – everyone has a favorite farm (and they grow a lot of their own as well).

You have a popular tasting nenu. Do you think more tasting menus are a trend?

Tasting menus do seem to be popular right now, and it seems that there are more tasting menu-only restaurants in the Boston area than previously. At 80 Thoreau, the tasting menu gives us a great opportunity to feature unusual items we can only get a little bit of, or to highlight products that would be out of the pricing scale of our regular menu. Definitely a chance for us to show off a little bit with techniques and products.

I think there are probably a lot of places in a similar position. When the economy slowed, most of the new restaurants that opened had a lower average price point than a lot of the chefs had worked in– so it’s a great chance for us to offer something a little more intricate or expensive to the guests whom are interested.

Top Chef is coming to town. I understand 80 Thoreau’s co-owner Vincent Vela, worked for Tom Colicchio at Craft – do you think you’ll be welcoming Colicchio to 80 Thoreau this Spring or Summer?

It would certainly be great if Tom Colicchio stopped in for dinner at 80 Thoreau. If so, hopefully his visit will coincide with our 4-course Asparagus Menu the last week of May.  It is going to be a fantastic celebration, with all of the asparagus being sourced locally, of course. Our pastry chef, Katie Hamilburg, is even planning a touch of asparagus in dessert!

If Tom Colicchio asked you what to do while he’s here in town, what are some recommendations you’d give him?

I always tell people to take the trip out the the Boston Harbor Islands – great activity on a beautiful day and a wicked good picnic plan.