Most restaurants jumping on the farm-to-table trend are elegant (if not fancy) affairs, often in an urban environment. Cahill's is a barn in the country, next to the world's largest boiled peanut. After shopping for fresh produce at the market, you can tuck into a "meat and three" of fried chicken or catfish, okra and tomatoes, sweet potato soufflé, and other Southern delicacies. Be sure to order a fruit cobbler for dessert, as everything in it was likely grown and baked on the premises. The market and "chicken kitchen" are open daily, with evening hours on the weekend for supper (Southern speak for dinner).