PARIS (AP) — Diners in Paris are flashing back — and forward — to the era of the automat, but this time with a nod to organic farming. A precursor to the era of fast food, automat eateries served hundreds of thousands of customers a day throughout the mid-20th century, allowing on-the-go diners to pick hot dishes from coin-operated metal lockers. Today, entrepreneurs in France and Scotland are appropriating the concept that once symbolized modernity to help customers get back to the land. Both called Au Bout du Champ — "at the end of the field" — the small spaces are stacked with metal cubbies containing just-picked strawberries, hours-old eggs, and neat bunches of carrots or spring onions, depending on the season. The farmers cultivate a variety of vegetables, fruits, mushrooms and herbs, in addition to eggs and juice. A third-generation farmer, he developed a similar concept after people driving by his 1,300-acre potato farm in Perthshire, Scotland, would stop and ask if they could buy directly from him. The two began selling their products from the boxes, soon bringing in neighboring farmers who offered products, including broccoli, cauliflower and berries. The 31-year-old Parisian said it also allows him to keep his shops open seven days a week from 8 a.m.