Like pulled pork and fried chicken, the vegetable plate is embedded in the South's culinary DNA. But now, inspired by the surging interest in farming, a hotbed of forward-looking chefs is retooling the (ahem) garden-variety vegetable plate. In the same way our kitchen masters embraced snout-to-tail, whole-animal cookery over the last decade, they're forging close relationships with local growers and composing symphonies of produce that show off the region's year-round harvests in center-stage glory. And this isn't a reaction to any kind of health craze: It's really about the ingredients' deliciousness. Welcome to the vegetable renaissance.