Martha Glass shares this:
MINNEAPOLIS — As the farm-to-table movement connects more consumers with local farmers, some farms have shortened the distance between the plow and the plate. They're inviting customers over for pizza
On Wednesday nights when the weather is nice, Pat and Tammy Winter serve well over 200 pizzas to guests at their Red Barn Farm near Northfield, about an hour south of Minneapolis. Customers make a picnic out of it, setting up chairs and tables outside the 101-year-old
barn and packing in soda, beer and wine. Children chase the chickens and pet the horses while their families wait for pizzas to emerge from wood-fired ovens.
While pizza farms have sprouted across the country as agritourism grows, they're particularly popular in Minnesota and Wisconsin, where they provide small farms with extra income and city dwellers with opportunities to get in touch with their food sources.
Farmers and diners alike appreciate that the pizza toppings often were grown or produced onsite.
Most farms keep things simple by requiring guests to bring their own napkins, plates and utensils, and to take their garbage home. They may offer limited, if any, beverages. But this isn't about fine dining; it's about a dining experience, and one that often
boasts an unbeatable pastoral setting.