It took a little while, but more and more local chefs are taking up farming, following McCrady’s trendsetting Sean Brock, who started his restaurant’s farm out on Wadmalaw Island. Now, Jonathan Banta of Vespa gets his produce from a garden out in Moncks Corner, while Brett McKee has laid out a vegetable plot just feet from the dining room at 17 North. At Hucks Lowcountry Table, they’re getting their goods from a farm started by their former sous chef. Fred Neuville is raising his own chickens, which will provide fresh eggs and poultry for The Fat Hen, and Mike Kirages of the newly opened Lazo’s is farming his own shrimp in a three-quarter acre pond. Look for more chefs to trade their white jackets for overalls in upcoming months.