Each year, Breezy Gardens owners Kim and John Miczek plant and harvest more than 100 tons of pumpkins, many of them lifted from the earth by visitors to the farm's pick-your-own pumpkin patch. But pumpkins are just one of many crops: In the spring, chrysanthemums, lilies, and tulips emit subtle fragrances, and the summer months bring an abundance of edible color in the form of yellow squash, blueberries, and ruby-hued tomatoes. The Miczeks practice conscientious growing methods to support the quality of their bounty. Craftily planted determent crops distract insects from disturbing fruits and sleeping vegetables, and soil undergoes frequent analyses by the University of Massachusetts to reveal precise measurements of nutrients. In addition to supplying jack-o'-lanterns, Breezy Gardens gives a nod to colder months with Christmas trees, wreaths, statues, and dried floral arrangements.
Angus burgers mixed with blue-cheese crumbles, homemade lasagna, and a roster of more than 30 pizza toppings make appearances on Black and White Grille's lengthy menu of comfort food and American classics. Diners in the cozy interior or garden-adjacent outdoor patio feast on hearty pasta dishes, grilled chicken and steak, or market-price seafood.
Mexicali Fresh Mex Grill serves up juicy Mexican-style steaks, chimichangas, and tacos piled with al pastor pork or Baja-style fish. Diners can also sample house specialties such as the beef-stuffed poblano peppers topped with pecan-cream sauce. Vegetarian dishes are also available.