- The Plate
Eating Pizza Where It's Grown
For some Midwestern pizza lovers, wood-fired pies are sourced as locally as it gets—right on the farms where they're served.
If you’re not willing to wait two hours for a pizza, don’t show up at Red Barn Farm on Wednesday nights.
“We make a hundred pizzas in an hour, and we still get behind,” says owner Pat Winter.
The family-run farm in Northfield, Minnesota, started hosting pop-up pizza nights in 2009. Lured by freshly made pies featuring tomatoes, peppers, onions, and basil from Winter's one-acre garden—as well as hand-crafted dough and meats from a local butcher shop—visitors to Red Barn are seeking out both dinner and an experience.
Traveling upwards of two hours to eat pizza on the farm between May and October, diners place their orders, take a number, and wait. And wait. Most never complain.
“It’s not just a meal, it’s