On July 22, the hottest day of 2017, when a heat advisory was in effect for most of Tennessee, we set up tables on a farm in Clarksville for an outdoor dinner under the stars, and next to the cows. It was 102 degrees, there was no kitchen, a broken grill, and an electric fence that had to be navigated plates in hand by volunteer servers. An auspicious, yet magical beginning to our Edible farm dinners which have brought together hundreds of guests, musicians, brewers, distillers, wine makers, potters, farmers, and chefs. They come strangers and leave friends. Here are some highlights. Enjoy.