I'm not impressed by farm-to-table restaurants. I suppose that's because I grew up eating vegetables plucked from the farm, our neighbor's garden, and our own backyard, that I find the concept ordinary. For lunch at home, we had the pakô salad—picked from Auntie Lisa's farm—drizzled with vinegar, and to which mother added slices of fresh mango. This wasn't the main dish; for that, we had tuna pangá and a mouth-watering serving of rice (store-bought, not from our farm. The harvest season won't be until a few months).