Two Pony Gardens About
We are a small team who run a working farm and a gathering place rooted in food, flowers, and time outdoors. Our name tells the story, and our work invites guests to slow down and taste the seasons.
On this page we share our story, values, and the people who care for the land. You will learn what we grow, how we welcome visitors, and what a visit feels like across the year.
We operate seasonally, so offerings shift from dahlia fields and ripe tomatoes to fresh eggs and pizza nights. People come to pick flowers, join farm dinners, or simply walk the fields and stay awhile.
In short, we answer the question: What is Two Pony Gardens? We are a community-driven farm that invites people to connect with food, flowers, and one another.
Welcome to Two Pony Gardens in Long Lake, Minnesota</h2>
A short turn off the highway leads you down a tree-lined gravel way and into a slower rhythm.
We describe arrival in small, clear moments: the crunch of gravel, the damp shade under maples, and the way traffic fades. That shift signals a deliberate change of pace. It tells visitors to breathe and slow down.
A quiet gravel-road turn into a different pace of life
Guests often notice the greenhouse and small planted beds first. A few steps beyond, an open field serves as parking near the farmhouse and oven area. Those first views set expectations: simple, honest, and unpolished.
Our 40 acres west of the Twin Cities
We sit in Long Lake, Minnesota, just west of the Twin Cities. The farm spans 40 acres of mixed work and open space. The land gives visitors room to walk, look, and linger without pretension.
- Arrival: paved road → gravel way → tree-lined entry
- First sights: greenhouse, beds, open field parking
- Purpose: working ground and welcoming outdoor space
| Feature | What to Expect | Nearby Landmark |
|---|---|---|
| Entry road | Gravel lane, shaded, quiet | Main paved road |
| Parking | Grassy field beside the oven and farmhouse | Farmhouse area |
| First views | Greenhouse and planted plots | Oven / gathering space |
Two Pony Gardens About: Our Story and How It Started</h2>
Our farm began on land once open to the public, and its past still shapes how we welcome people today.
From public DNR land to a working farm and gathering place
The 40-acre property once belonged to the Department of Natural Resources and accepted a small fee for public use. Remnants remain: old fire pit grates and subtle paths that hint at earlier gatherings.
Over a few careful years the land changed hands and purpose. We kept the spirit of shared space while planting rows and beds. Farming and hosting grew together, not apart.
- DNR public use → new stewardship
- Physical traces remain: fire pits and pathways
- Gradual shift from open land to working farm
Our early days growing heirloom tomatoes and dahlias
We started with heirloom tomatoes and dahlias because they fit our climate and community needs. Those crops taught us timing, care, and how guests respond to the field.
Seasonal realities in Minnesota still guide choices today. Each year brings new lessons that shape food, flowers, and the community we invite in.
Why We Built a Farm Around Food, Flowers, and Community</h2>
Our goal was simple: build a landscape that invites people to linger, share food, and notice the seasons.
Creating a place where guests can roam, picnic, and reconnect
We welcome guests to walk the plots and rest near the farmhouse. Ringer encourages unhurried visits so visitors can breathe and talk.
Picnic spots are informal and spaced to give privacy. We ask that visits be respectful of crops and neighbors.
Honoring the simple magic of a summer evening in the field
Summer light lengthens our days and softens meals into long conversations. Evenings here feel quiet and restorative.
Our gatherings stay intentionally simple: room to walk, sit, and share food. Shared meals set the tone for our pizza nights and seasonal events.
- Mission: connect people to real food, seasonal flowers, and time outdoors.
- Roam & picnic: slow, respectful, and designed for reconnection.
- Community: shown in how we host, space events, and welcome varied visitors.
| Visit Element | What to Expect | Why it Matters |
|---|---|---|
| Roaming | Open paths through beds and fields | Encourages quiet observation and rest |
| Picnic | Simple spots near the farmhouse | Shared meals foster connection |
| Evenings | Long light, slow pacing | Creates lasting memories and calm |
Meet Lisa Ringer, Founder and Master Gardener</h2>
Across decades of landscape work, Lisa Ringer shaped a way of working that feels deliberate and lived-in. Her training from the 1970s through the 1990s informs how we plant, prune, and leave room for chance.
Decades of landscape and garden experience shaping our farm today
Lisa’s practical eye guides design without fuss. She prefers beds that read naturally and rows that invite wandering.
Her long experience gives the field a steady rhythm. Visitors notice care that is confident, not staged.
Our love for hands-on work, from bouquets to barn chores
Every day she tends animals and checks irrigation. Mornings start early; peak season brings headlamp hours and late-night bouquet work.
Lisa is known for dahlia cutting and small, seasonal bouquets built from what’s blooming. Barn chores get the same careful attention as floral work.
- Founder and master gardener with years of landscape practice
- Daily routines that shape farm decisions and care
- Hands-on leadership shared across the team at pony gardens
Meet the Team Behind the Fields and the Oven</h2>
Our daily work stitches together soil science, harvest timing, and event pacing. We balance practical care for the land with the rhythm of hosting evenings around a single brick oven.
Katherine Price: soil specialist, farm manager, and systems thinker
Katherine is an ag consultant and our farm manager. She handles soil testing, crop rotations, and CSA logistics. Her systems thinking keeps flowers and food ready at the right hour.
Our shared approach to planning, logistics, and seasonal work
We schedule harvests, cool and bunch flowers, coordinate CSA deliveries, and prep for events in clear windows. Pizza nights use timed seatings so guests relax and the oven keeps pace.
- Peak weeks: more staff, tighter harvest windows, faster turnovers.
- Shoulder seasons: fewer hands, longer lead times, simpler menus.
- We build redundancy where we can and accept limits where we must.
| Role | Main Tasks | Visitor Impact |
|---|---|---|
| Soil specialist | Testing, amendments, crop planning | Healthier produce and steady yields |
| Event manager | Reservations, timed seatings, oven pacing | Calm, well-paced pizza nights |
| Operations | CSA logistics, staffing, harvest schedule | Smooth deliveries and consistent bouquets |
Our logistics reflect core values: healthy soil, local food, and people-centered hospitality. Careful planning lets guests unwind while we manage the work behind the scenes.
Our Farm Values: Stewardship, Soil Health, and Better Food</h2>
We steward this land so it can give more each season.
Organic growing practices without certification
We follow organic methods in daily care: compost, row cover, natural pest management, and careful rotations. Certification costs and scale don’t match our model, but our on-the-ground practices mirror certified standards.
Standards beyond a label
“Standards beyond the label” is how we make choices every morning. It means transparency, records of inputs, and clear harvest practices that visitors and buyers can trust.
Local systems and reduced food miles
We prioritize nearby markets to shorten food miles. Local sales keep produce fresher and improve regional resilience for food systems.
Balancing tradition and experimentation
We use plowing when needed and adopt no-till ideas to protect structure and carbon. We also trial perennial grains like Kernza to diversify soil benefits.
| Value | Practice | Outcome |
|---|---|---|
| Stewardship | Compost, cover crops, reduced tillage | Improved soil and biodiversity |
| Transparency | Open records, clear sourcing | Trust with customers and neighbors |
| Innovation | Perennial grain trials, adaptive rotations | Long-term productivity |
Farming is full of surprises; the one thing we accept is flexibility as part of stewardship.
What We Grow: Dahlias, Tomatoes, Herbs, and Seasonal Crops</h2>
Each crop tells a season’s story, from early shoots to late harvest nights. We grow a mix that supports bouquets, the kitchen, and our events. Core plantings shape what guests find in the field and on the menu.
Hundreds of dahlias and the short, spectacular bloom window
We tend hundreds of dahlias for color and bouquet work. Their peak is brief in Minnesota—intense weeks of blooms that define summer visits.
Heirloom tomatoes and seasonal realities
Heirloom tomatoes are a favorite for flavor and sauce. Success depends on timing and care; some years yield more than others.
How weather, pests, and drift can shape a season
Weather swings, pest pressure, soil issues, and herbicide drift change outcomes fast. These risks affect availability and planting choices.
- Dahlias: beauty and bouquets
- Tomatoes: fresh eating and pizza toppings
- Herbs & rotating plantings: culinary and resilience
| Crop | Purpose | Notes |
|---|---|---|
| Dahlias | Bouquets, events | Short peak; labor intensive |
| Heirloom tomatoes | Kitchen, CSA | Flavorful; weather sensitive |
| Herbs & seasonal | Cooking, markets | Rotate yearly for balance |
We set realistic expectations: seasonality guides supply, and what’s ripe often shapes pizza nights and shares. Dahlias remain a long-running tradition we care for year-round.
Our Dahlia Tradition: Twenty Years of Growing, Saving, and Sharing</h2>
Our dahlia beds began with a single bubblegum-pink tuber and, over years, grew into a full-blown tradition. We now tend hundreds of dahlias that give late-summer impact and dependably fill bouquets when other blooms fade.
We plant on a clear schedule, stake tall varieties, and cut blooms at the stage that holds longest in an arrangement. Daily work in peak weeks includes tying, deadheading, and timed harvests so bouquets arrive fresh for markets and events.
Each fall we dig tubers by hand. We wash clumps, divide weaker pieces, and bag healthy tubers with sawdust and a pinch of cinnamon. Stored at about 45°F with steady humidity, our approach yields roughly a 90% survival rate.
In spring we start tubers in a greenhouse in 6-inch pots. Those pre-started plants become part of a spring sale and give guests an easy way to bring our varieties home.
| Topic | Process | Notes |
|---|---|---|
| Origin | One favorite variety → expanded collection | Started from a single tuber; steady growth over years |
| Field care | Planting, staking, regular cutting | Optimizes stems for bouquets and events |
| Winter storage | Wash, divide, bag with sawdust & cinnamon, store ~45°F | Stable temps prevent rot; ~90% survival |
| Spring starts | Greenhouse potting in 6-inch pots; sales | Pre-started plants sold at spring sale; helps visitors grow them |
Our Animals Are Part of the Farm Story</h2>
The sound of hooves, clucks, and a distant honk frames our work each morning and night. Animals here are not decor; they are part of how we run the land and how visitors remember the place.
Harriet and Aku: daily routines
Harriet and Aku live with us and receive hands-on care every day. Aku is a 30-year-old Norwegian Fjord with few teeth. He gets soaked, pelletized timothy hay “mush” several times daily so he stays healthy.
Working Shire teams
We keep Shire horses that still plow, log, and haul ice. They show that this is an active farm with practical labor woven into events and chores.
Poultry, eggs, and event rules
Chickens provide eggs for the CSA and our home. For safety and health rules during pizza night, flocks may be contained or rotated away from guest areas. Predators sometimes reduce output, so supply varies by season.
Other characters on the grounds
Geese patrol some borders and Rocket, our barn cat, patrols the rafters. Please watch gates, avoid feeding animals, and follow staff guidance so care stays on schedule and visits stay safe.
- Animals are functional partners in daily work.
- Respect boundaries to keep people and stock safe.
- What you see may change by season and day.
| Animal | Role | Visitor note |
|---|---|---|
| Harriet & Aku | Companions; daily care | Observe quietly; staff-led interactions |
| Shire horses | Plow, haul, haul ice | Work demonstrations by schedule |
| Chickens & geese | Eggs; perimeter care | May be restricted during events |
| Barn cat (Rocket) | Rodent control, character | Friendly but not handled |
Pizza Nights at Two Pony Gardens</h2>
A harvest meal in 2009 quietly grew into a ritual we now host through the warmer months. That first dinner with Daniel Klein and Siri Knutson became a regular invitation as neighbors and friends asked to return.
How the tradition began
The original 2009 harvest supper turned into a recurring pizza night when demand outgrew the single event. Guests liked the simple food and the chance to walk the fields before the meal.
Our outdoor wood-fired brick oven
We cook in an outdoor wood-fired brick oven that defines timing and crust. Heat, rhythm, and quick bakes give each pie a smoky char and a thin, blistered edge.
Menu structure and what to expect
Each evening we offer a classic margherita and one rotating seasonal pizza. The steady margherita keeps things familiar while the seasonal pie changes with the harvest.
| Option | Main Ingredients | Notes |
|---|---|---|
| Margherita | Fresh mozzarella, tomatoes, basil | Consistent favorite |
| Seasonal pie | Farm-driven toppings | Changes weekly |
| Service | Timed seatings | Reservations required to keep pace |
Seasonal toppings we’ve served
- Sweet corn, cotija, lime sour cream (optional prosciutto)
- Sausage with fall herbs
- Melon salsa, pancetta, sharp cheddar
Visitors say they pay for more than pizza: it’s an evening to wander, sit in the field, and share a slow outdoor meal. Because the oven and land set the pace, reservations and timing matter for a calm, well-paced experience.
How Reservations and Farm Picnics Work</h2>
Reservations shape how we host evenings so everyone has room to breathe and enjoy the work of the farm.
RSVP-only events and what to expect when you arrive
All events are RSVP-only or by reservation. We run roughly 20–25 reservations per day in two-hour windows.
Some guests prepay online while others use cash at arrival when permitted. Your reservation reserves a space, not immediate service at the oven.
When you arrive, park in the field and walk up to the check-in table to confirm your name. Then settle into your reserved area and enjoy the property while we pace the oven.
Pack-in, pack-out: what to bring for a comfortable night
We ask guests to bring basic picnic gear so everyone has what they need.
- Plates, cups, and cutlery.
- Your own beverages and a blanket or low chair.
- Trash bag for pack-out and any extras to stay comfortable.
Bringing these items keeps waste low and service simple for our team and other people on the field.
Seating, spacing, and the pace of the oven
Seating is spread across the grounds to give privacy and calm. That spacing is part of the experience and safety plan.
We use one brick oven, which sets a natural rhythm. Expect waits; think of the evening as a relaxed outdoor meal, not quick service.
Our capacity and timed slots protect the way we host and keep operation manageable for staff and visitors alike.
| Reservation Step | What to Do | Why It Matters |
|---|---|---|
| Book | Reserve online or by phone; choose a two-hour window | Keeps guest flow steady and protects the experience |
| Arrive | Park, check in, walk to your reserved area | Smooth arrival reduces crowding near the oven |
| Bring | Plates, cups, drinks, blanket, trash bag | Limits waste and speeds cleanup for staff |
| Enjoy | Relax, explore the grounds, pace with the oven | Creates the calm evening we aim to offer |
When pizza nights pause for the season, our work continues with CSA pickups, bouquets, and the farm stand. Reservations help us deliver a consistent, welcoming night while we keep tending the land year-round.
Beyond the Oven: CSA, Bouquets, and Farm Stand Seasons</h2>
Harvest work continues whether the oven is warm or the field is quiet; shares and bouquets keep the farm connected to the community.
Our CSA pickups with The Foundry Home Goods
We run a CSA in partnership with The Foundry Home Goods. Members pick up curated shares that reflect the week’s harvest and our labor behind the scenes.
Shares may include eggs, small vegetable bundles, and occasional flowers. We aim for consistency but accept seasonal limits.
What can show up in your share
Examples: eggs, dahlias, and tomatoes when the season cooperates. Quantities vary with weather, pollinators, and field timing.
We sometimes supplement with goods from neighboring farms to keep shares full and support local farms.
Bouquets, cooling, and the self-serve stand
Bouquets are crafted products. We harvest, cool stems in a walk-in cooler, and bunch to last.
The self-serve farm stand sits at the driveway some years. Stock depends on crop performance and available labor.
- CSA partner: The Foundry Home Goods
- Typical items: eggs, dahlias, tomatoes
- Stand: seasonal and variable
| Offering | How We Prep | Notes |
|---|---|---|
| CSA shares | Pack, cool, label | Pickup schedule with partner |
| Bouquets | Harvest, walk-in cooler, bunch | Sold while fresh |
| Farm stand | Self-serve, honor-system | Available some seasons |
What a Day on the Farm Looks Like for Us</h2>
Dawn brings a list of chores that rarely ends before dusk, and often stretches into night. We begin around 8am with animals, irrigation checks, and quick harvest runs to cool produce for CSA pickups. Delivery days and pizza weekends compress tasks into tight, timed windows.
Morning routines and essential animal care
Animal work is nonnegotiable. Feeding, bedding checks, and health walks happen first, even in snow or rain. These rituals protect stock and set the rest of our day.
Late nights, headlamps, and unseen work
When visitors leave, our work often continues. Lisa has finished dahlia cutting under a headlamp and built bouquets late at night. Those quiet hours make summer events and calm pizza nights possible.
Seasonal shifts and off-season care
Peak dahlia weeks and busy summer weekends demand longer shifts and immediate problem-solving. In winter we switch to planning, equipment maintenance, and deep care that ensures the field returns each spring.
| Time | Typical Tasks | Why it Matters |
|---|---|---|
| Morning | Animal care, harvest, prep | Keeps animals healthy and shares ready |
| Afternoon | Planting, weeding, event prep | Supports summer events and market stock |
| Nights | Bouquet work, cleanup, planning | Makes the guest experience calm and steady |
Come Visit Two Pony Gardens and Share the Field With Us</h2>
Come Visit Two Pony Gardens and Share the Field With Us
Make a short trip to Long Lake for a calm picnic, a walk past dahlias, and a wood-fired pie. We welcome couples, families, and groups who want an easy, memorable escape from the city.
First-timers can roam the field, see heirloom tomatoes and dahlia beds, and settle in for pizza nights when scheduled. Our menu stays simple—margherita plus a seasonal pizza—so the oven and ingredients shine.
Reservations matter: we run RSVP-only pizza night seatings to keep the pace relaxed around one oven. Check dates, plan ahead, and bring your picnic gear with a pack-in/pack-out mindset.
Over the years we’ve built a place that honors the land, respects the season, and invites people into the rhythm of farm life. Call or visit our site to book a summer night with us.
