The 2021 Pizza Farm Season is on! Opening Night at Grassway Organics made me feel like I hadn’t missed a beat.
The farm itself was looking lush and beautiful. Many of the cows were loudly greeting folks as they arrived. It was sunny and hot with a strong wind to keep things comfortable. I appreciated that the wind kept me from overheating and it kept most of the bugs away, but it did keep me from wearing my trademark Pizza Hat. Luckily Farmers Chaz and Megan still recognized me and gave me the kind of excited welcome-back that makes my heart swell. I invited friends from several parts of my life and made them carpool, share pizza, and share space at the farm, insisting as I tend to do, that if you are friends with me, you are also friends with all of my friends.
Many of the people in our three-car Chicagoland caravan were experiencing Grassway Organics and Pizza Farms for the first time. For those of us that had been to an East Troy Pizza Night in 2018 or 2019, the increase in volume was notable before we even arrived at the farm. The roofs of about 5 rows of cars, parked in neat, orderly, and long lines, sparkled in the sunlight as we approached. In the past I have questioned where the most appropriate or least awkward place to park would be in the mostly open parking area. On Saturday, I questioned if I would even find a spot! I was clearly not the only person excited by the prospect of a Saturday in the country with the sun on my face, a drink in my hand, and a pizza being pulled from the oven and walked over to me. The greatest surprise of all was that my sister, three of her children, and my parents liked the idea of such a Saturday so much that they drove about 4 hours from Indiana to surprise me and share Opening Night with me and my friends. The draw of beautiful weather and delicious pizza along with the excitement of feeling more comfortable due to vaccinations and having our own space outdoors made for a delightful evening.
I was extremely impressed to see how Grassway Organics had grown and evolved since my last visit. Orders could be made and paid for online starting at noon or in person starting at 4pm. The pies were assembled in the Pizza Trailer by Farmer Megan and her staff and then passed out to Farmer Chaz and another Pizzaiolo working the wood-fired ovens. Once finished, a crew of high schoolers with one of the coolest summer jobs I can imagine, took the pizzas out into the picnic area and hand delivered the giant creations of local cheese, produce, and meat. The local produce made for some exciting spring flavors, including ramps, mushrooms, radishes, and chives. The local cheese and the meat from the farm made for some of the tastiest combinations on a pizza that can be found.
Next to the Pizza Station was the cash bar with three local options including Honey Mead from The Hive, a saison collaboration with Venture Brew Co, and a Prince-themed raspberry lager. The Farm Store was open until 6pm and provided some snacks for my friends that were limited due to food allergies. Most of my friends and family also took an opportunity to walk the grounds and see the cows up close and personal. Musician Noah Hittner provided a pleasant soundtrack for the evening. The sunset over the rolling hills of the Grassway Organics farm held us all in a trance as day turned to night.
One by one, our groups of visitors said their good byes and went their separate ways back home to Indiana, Madison, and Chicago. It felt good to see people again, to share food, conversation, jokes, and games. I had not visited a Pizza Farm in over a year and a half! Now I am ready and excited to make 2021 another great Last Night’s Pizza Box year.
Photo credits to Lizzy, Matt, Mamo, and Josie.
