Here are some of the most common vegetables farmers grow during the summer months, inspired by the offerings from various farms listed on Farmstay.

1. Tomatoes (of course!)

Tomatoes are a quintessential summer crop, appreciated for their versatility in salads, sauces, and salsas. Farms like Scurlock Farms in Texas often produce hundreds of pounds of tomatoes during the summer. This popular vegetable thrives in the heat, making it a staple in summer gardens.

2. Squash and Zucchini

Squash and zucchini are prolific summer vegetables that grow quickly and abundantly. They are easy to cultivate and can be used in a myriad of dishes, from grilled vegetables to baked goods. The joke in the countryside is to not leave your car unlocked or you may find it anonymously loaded with squash.

Stony Creek Farmstead in New York grows significant amounts of these and other organic vegetables and herbs, contributing to their diverse farm stand offerings. They even have pizza nights in summer with the freshest of toppings!

3. Peppers

Peppers, including bell peppers and hot varieties like jalapeños, flourish in the summer sun. The warm weather helps them develop their sweet or spicy profiles, making them a favorite among farmers. The hotter the location, the hotter the pepper. Our favorites: Big Jim’s and Poblanos from New Mexico. Find these locally when you stay on a farm in the Southwest with its spicy Hispanic palate.

4. Cucumbers

Cucumbers are another summer favorite, perfect for sandwiches, fresh salads and pickling. They require warm temperatures and plenty of water, and they grow rapidly during the peak of summer. Farms across the country often dedicate significant space to cucumber cultivation. Brunner Family Farm in California highlights their permaculture practices, farming their 10 acres organically and selling at their local farmers markets, including cucumbers as a summer crop.

Of course, there are plenty of other vegetables that fill both the garden and then later the pantry as canned salsas and sauces, pickles and pastes.

Remember that lettuce, spinach and peas are cooler crops. Radishes and asparagus are early spring crops. Tomatoes, beans, chiles, onions, cabbage, corn and beets like to be hot. Broccoli will bolt if you don’t keep an eye on it, as will your cilantro. Potatoes don’t need to be dug up all at once. The same goes for carrots which can do fine staying in the ground for a bit. Onions and garlic need to be dried in the sun to last through the winter.  Herbs tend to love the heat but most will die off with the first cold snap.

Varieties vary by region around the country so make sure for your own garden that you buy seeds for what grows best in your climate. Maybe even ask your local farmer or farm stay host for suggestions!

Want to stay on farms that have a farmers market business too? Depending on location, they may be selling more than veggies too. Take a look at these to see if there is one in your area: farm stays with a farmers markets booth. 

Let’s end with an incredibly simple recipe a friend made to accompany Happy Hour. To say it was gone in a minute would be an understatement. It uses some of the vegetables above and a few others not reviewed but loved all the same.

 Baked Feta Cheese and Vegetables Hors-d’oeuvre

Preheat oven to 425

Cut up veggies (e.g. red onions, cherry tomatoes, peppers, artichoke hearts, olives) and place in cookware suitable for baking in the oven

Place two blocks of feta cheese in the middle of a baking dish

Drizzle all over with olive oil . Sprinkle oregano. Bake for 20 minutes. The cheese should have a bit of a crust and the vegetables should be lightly cooked through.

Serve with crackers or toasted pita chips.

(I made up the name which is more descriptive of what’s in it than how good it tastes)

The post Favorite summer veggies from the farmer’s garden appeared first on Farmstay.

Hawkins Family Farm, North Manchester, IN

Check out our pizza farm and farm stay map at the bottom of the page! 

In the world of sustainable farming and culinary delights, an intriguing concept emerged from the Midwestern U.S. in the early 2000’s: pizza farms.  Blending the joy of farm-to-table dining with the irresistible allure of pizza, these innovative establishments offer an enchanting experience for food lovers and outdoor enthusiasts alike.  Although these concept farms have popped up all over the U.S., the Midwest is still considered the  “hub” with more pizza farms than any other region.  

The appeal of pizza farms lies not only in the culinary experience but also in the immersive nature of the outing.  Visiting a pizza farm is a multisensory experience that delights both the palate and the soul.  Enjoying a slice while you stroll through gardens and breathe in the fresh country air provides the every-day city dweller an accessible opportunity to experience the perks of farm life.  Visitors can explore the sprawling farmland, witness the agricultural process firsthand, and even participate in activities such as picking their own vegetables or making their own sausage and cheese!  These interactive experiences create a sense of connection and appreciation for the food on your plate.

At the heart of every pizza farm is the wood-fired oven, imparting an unmistakable smoky flavor to the pizzas. The skilled pizzaiolos expertly craft each pie with ingredients straight from the garden, resulting in the freshest slice you will sink your teeth into.  

Beyond the delectable pies, many pizza farms offer a range of other farm-fresh delicacies. Guests can indulge in salads made with seasonal produce, artisanal bread, farmstead cheeses, and homemade desserts. Some pizza farms even feature live music and local breweries or wineries, complementing the meal with perfectly paired libations and entertainment.

Moreover, pizza farms embrace the principles of sustainability and environmental consciousness. By growing their ingredients on-site, farmers reduce the carbon footprint associated with transportation and support the local economy.  Many pizza farms employ organic and regenerative farming practices, further emphasizing their commitment to ecological well-being.

Pizza farms have redefined the farm-to-table concept, combining the joy of fresh ingredients with the universally loved comfort food — pizza. These establishments have captured the hearts and taste buds of food enthusiasts by offering an immersive and sustainable dining experience. By embracing the principles of agritourism and showcasing the beauty of local agriculture, pizza farms have become a unique way to reconnect with nature and savor the flavors of the land. So, the next time you find yourself craving a slice of pizza, consider embarking on a culinary adventure to a pizza farm—a place where freshness and flavor come together in perfect harmony.

We have compiled a list of Farm Stay USA hosts with pizza ovens as well as pizza farms that source their ingredients directly from the farm and/or from local purveyors.  

Take your next vacation on a pizza farm!

FSUSA members:

Pizza Map:

Featured in Yellow: Learn where your pizza comes from and stay a few nights at one of the Farm Stay USA farms for a more private pizza party. These FSUSA members are equipped with pizza ovens and use their own ingredients from the farm and/or local ingredients.  Some of them even offer classes on dough-making and cheese-making so you can learn more about the whole process – a complete farm to table experience! 

Featured in Red: Strictly pizza Farms (not farm stays) that source their ingredients straight from their farm and locally.

The post Harvesting Happiness: Experience The Joy of Pizza Farms appeared first on Farmstay.