Farmer & Chef South

To me, nothing tastes more like summer than a sun-warmed tomato plucked right from the vine. Throw in the smell of fresh mown lawn, the hum of a box fan, and I’m transported back to barefoot, fire fly-catching, childhood bliss. As a kid, I only knew of three ways to eat tomatoes: Sliced, sandwiched, or snitched. Growing up, the sliced tomato was a mainstay on the dinner table (once they started rolling in around the second week of June). With eyes squinted and chin raised, my grandfather would make his proclamation the way a sommelier evaluates a fine wine....