Farm-to-Fork Fabulous

Everybody knows about the farm-to-fork movement. But what about restaurants where farmers do the cooking?

Farmers turned chefs (and chefs turned farmers) are hoeing, harvesting, and sauteing across the United States. For a new generation of independent farmers who sell their goods directly to chefs, the move to cooking can be an unexpectedly natural progression. As for chefs, farming offers the joy of raising their own ingredients.

Here are a few outstanding examples of productive (and palatable) pairings: