Here in America we call a farmer's lunch having "cold cuts".  In England, however, creating a lunch with cold cuts is called a plowman's lunch because, in the old days, the plowmen would take a break from tilling the soil of the fields to enjoy local meats and cheeses from the farm.  Thank God for the farmer!  For without the farmer harvesting the land we would not have the large variety of fresh meats, cheeses, and vegetables that we have all come to take so much for granted in our modern day markets.

 

Traditionally a farmer's lunch consisted of having a minimum of at least two types of cold cuts, two types of cheeses, bread, and vegetables, although here my own farmer's lunch is more of an Italian-inspired one because of my Italian family preference for imported cold cuts from Italy, such as capicola, rosemary ham, and thin sliced prosciutto.  I'm also enjoying my farmer's lunch with slices of homemade artisan bread.  Also shown is a coffee mug featuring my painting of an American Farmer from the Art For Coffee collection.