A quest to find local 'edible ivory' lead us to fields of green.
Standing in a sunny field at midday, I realize why farmers harvest in the cool of the morning. A careful application of sunscreen has vanished and perspiration stings my eyes. Tim Nourse, by contrast, has not broken a sweat. Well into his seventies, the owner of Nourse Farms moves nimbly down a row of asparagus, stooping frequently to shear foot-tall spears at ground level. Now he’s tutoring me.