{"id":40961,"date":"2016-07-01T18:23:34","date_gmt":"2016-07-01T22:23:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40961"},"modified":"2016-07-01T18:23:34","modified_gmt":"2016-07-01T22:23:34","slug":"farm-pizza%e8%be%b2%e5%a0%b4%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40961&lang=en","title":{"rendered":"Farm Pizza
\u8fb2\u5834\u30d4\u30b6"},"content":{"rendered":"

\"14\"<\/p>\n

I’ve been living in Minnesota for almost 15 years.<\/p>\n

I thought I knew everything about the Minnesota food scene.<\/p>\n

I was so wrong.<\/p>\n

Apparently I didn’t know anything about this cool place!<\/p>\n

\"07\"<\/p>\n

When I was googling trying to look for things to do during our stay-cation, this came up.<\/p>\n

Pizza at the farm.<\/p>\n

Or officially, A to Z Produce and Bakery<\/a>.<\/p>\n

Okay, technically it’s not in Minnesota, but it’s in Wisconsin, and we are so close to it.<\/p>\n

\"25\"<\/p>\n

I had to try it.<\/p>\n

This is a working farm and they serve pizza only Tuesdays from 4:30 to 8:00.<\/p>\n

You bring your own utensils, chairs (or a blanket), and non-alcoholic beverages, and you take everything (including garbage) back home with you.<\/p>\n

\"29\"<\/p>\n

I planned the whole day for this pizza dinner.<\/p>\n

We were there at 4:20 pm.<\/p>\n

\"27\"<\/p>\n

No line. Yeah!<\/p>\n

We quickly agreed on Green Veggie Delight.<\/p>\n

\"08\"<\/p>\n

They told us that our number was “10” and the number showing at the counter was “007”.<\/p>\n

The lady who took our order said it would be only about 5 minutes and told us to stay around.<\/p>\n

\"09\"<\/p>\n

There were two brick pizza ovens, and they were being managed by two women.<\/p>\n

All the pizza coming out of the ovens looked so good, and we were definitely getting ready for our dinner.<\/p>\n

\"11\"<\/p>\n

Finally we got our pizza and set up a picnic.<\/p>\n

\"12\"<\/p>\n

Lots of beautiful veggies.<\/p>\n

And the crust was perfectly cooked.<\/p>\n

They use flour that they grind themselves. How awesome is that?!<\/p>\n

\"15\"<\/p>\n

\"17\"<\/p>\n

The pizza was delicious, and the setting was perfect!<\/p>\n

\"18\"<\/p>\n

\"23\"<\/p>\n

\"22\"<\/p>\n

\"13\"<\/p>\n

\"21\"<\/p>\n

\"24\"<\/p>\n

\"19\"<\/p>\n

\"30\"<\/p>\n

\"26\"<\/p>\n

Wherever you turn, there were photo opportunities.<\/p>\n

This experience (spending an hour on a real farm) satisfies someone like me who fantasizes about the farm life but also knows that it is not for her.<\/p>\n

All the work that comes with farming… I don’t think I can do it; well at least I’m honest about it.<\/p>\n

\"20\"<\/p>\n

Our dessert was from Stockholm Pie and General Store<\/a> that we stopped by\u00a0on our way.<\/p>\n

The mixed berry pie and their famous double lemon pie were both delicious.<\/p>\n

A great way to complete a farm meal, if you ask me.<\/p>\n

\"10\"<\/p>\n

Good-bye, farm.<\/p>\n

We left the farm full and happy, and came home with one of their gorgeously rustic homemade breads.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been living in Minnesota for almost 15 years. I thought I knew everything about the Minnesota food scene. I was so wrong. Apparently I didn’t know anything about this cool place! When I was googling trying to look for things to do during our stay-cation, this came up. Pizza at the farm. Or officially, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,43,16],"tags":[],"class_list":["post-40961","post","type-post","status-publish","format-standard","hentry","category-eating-out","category-outing","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40961","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40961"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40961\/revisions"}],"predecessor-version":[{"id":40995,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40961\/revisions\/40995"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}