Fairhaven Farm to host its last Pizza Night of the season
Event Cancelled due to weather.
The Beatons use a greenhouse to grow two varieties of tomatoes: "slicers," used for sandwiches and "saucers," used for making tomato sauce. (9/22/23 Photo by Seth Roeser)
Fairhaven Farm will conclude its first season of weekly Pizza Nights on Friday, September 29. The “Pizza Night Finale” will have live music, pumpkins, pizza, cider and local vendors. Having started hosting the events on June 16, Pizza Nights were a long time aspiration for farm founder John Beaton.
“I’ve worked in kitchens my whole life,” Beaton said. “As we were developing the farm business, I always knew I wanted a component of food service because that's really what I think brings people together.”
John Beaton (center) is a member of the Minnesota Farmers Union. On September 22, he set up a stand at Pizza Night on behalf of the organization. (9/22/23 Photo by Seth Roeser)
John Beaton co-owns Fairhaven Farm with his wife Emily. They grow vegetables used for pizza toppings in their 2 acre garden and the other ingredients are sourced locally. The Beatons use a large wood-fired outdoor oven to cook the pizzas.
Charlie Danielson from the Lake Superior Mycological Society rotates a pizza. (9/22/23 Photo by Seth Roeser)
“I think it's been a very successful season,” Beaton said. “The community was very receptive to the idea. The whole Pizza Night just feels like a big family reunion,”
For Beaton, the most important thing about Pizza Nights is bringing people together.
“I think that what we’re doing is very important,” Beaton said. “In our world right now, I think it's easy to feel disconnected or only connected via social media or the internet. And I think what we’re creating and why people are enjoying what we’re doing is because it brings a source of connection and meaning to our community.”
Registration is required to attend Pizza Nights and available seating often runs out. (9/22/23 Photo by Seth Roeser)
The pizza season may just be winding down but the Beatons already have a plan for next year’s events.
“We’re just going to make it bigger and better,” Beaton said.
Charlie Danielson cuts a pizza that is fresh out of the oven. (9/22/23 Photo by Seth Roeser)