[Brie Cohen shares her experience at a pizza farm. Who knew?]

This recent cold, snowy weather in Minneapolis has me wishing for summer and a visit to the pizza farm. The pizza farm is an outdoor pizza restaurant on a farm in Stockholm, Wisconsin. And it is beautiful. The farmers there grow every element of the pizza—the crust, the meat, the veggies. Everything. I went for the first time last August.

The pizza farm is open every Tuesday from 4:30 p.m. until 8 p.m. from March until November. Pull into the farm and you are greeted with this fantastic sign.) We got there at about 4:25 p.m., as we had heard many stories about having to wait in long, long lines to order a pizza. My companion and I walked up to the worker writing down pizza orders, standing next to a large chalkboard with the pizza menu written out. We ordered two pizzas (Yes, that’s way too much pizza for two people, but we planned to take a bunch of leftovers home with us!) We picked the roasted beet pizza and the basil pesto pizza. They gave us numbers seven and eight. We were the seventh and eighth order of the night, and our pizzas would be ready in about 10 minutes. They topped our pizzas inside, then brought them outside on a pizza paddle, and slid them in wood burning ovens. After they cooked, the piping hot pies were set in pizza boxes and sliced.

At the pizza farm, you have to bring your own silverware, plates, chairs, blankets, trashbag, drinks, other snacks—everything except for the pizza. We walked out to the grassy farm with our pizzas and saw that some people had fancy tablecloths on tables, crystal dishes, and candles!

We laid out our blanket in the grass, pulled out our dishes and drinks, and sat and ate our farm-to-blanket pizza. Delicious! The beet pizza was definitely the best. Everything was so fresh— how fun that everything we were eating was grown and made right where we were enjoying it.

After we ate, we walked around the farm. We looked at the veggies they were growing and gave a friendly “hello” to the goats.

This place reminded me of several of our Start to Finish titles. These books follow each step in nature’s cycle. Step-by-step you learn how honey is made from a flower, how corn on the cob is made from a corn seed, and how an apple is made from a new tree. I was seeing how the different parts of my pizza were created. This tasty nook in Stockholm, Wisconsin, was my real-life Start to Finish book—From Farm to Pizza.