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Down On The Farm

Fitchburg’s farming history goes back to the mid 1800s. Now the City of Fitchburg is known for its balance of urban and rural settings and the agricultural history is still visible in traditional and non-traditional ways, many of which you can be a part of. Enjoy a farm-to-table dinner, pick your own apples or sign up for an agri-educational class!

Four Winds Farm Class
An Agricultural Community Center


Recently restored Four Winds Farm, an 83-acre educational center and event space, opened in the fall of 2020 to help educate locals and visitors on the permaculture and regenerative agri-culture in Fitchburg. Four Winds Farm also provides multiple spaces available to rent for special events and workshops including a state-of-the-art demonstration kitchen, library and second story expansive loft. Sign up for one of their “In The Kitchen” series, where chefs demonstrate tips, tricks, and techniques to create delicious recipes at home. Follow @FourWindsFarmFitchburg on Facebook to learn more about their upcoming events.

Apple Orchard & Pumpkin Farm


Apple and pumpkin picking at Eplegaarden has become a local fall tradition. Vern and Betty Forst purchased the farm and started planting thousands of apple trees in the 1980s. They added their unique Norwegian flair to the farm and over the decades, Eplegaarden became a must-visit destination.


Apples ripen throughout the season and you can always find a new favorite. You can pick your own apples or purchase pre-picked bags in their farm store. Be sure to pick up some fresh apple cider, apple cider donuts and honey while you’re there.

Farm To Table


Fitchburg’s rich agricultural history is reflected in the local food scene. The Fitchburg Center Farmers Market is a vibrant market that and hosts vendors selling products from all over Southern Wisconsin. In addition to local produce, dairy and meats the market is often scene of live music and other events all under the Agora Pavilion.

Local chefs honor the city’s agricultural roots with unique farm-to-table menus. Chef Dave Heide of Ollie's focuses on using local organic ingredients in his casual, American cuisine inspired menu.

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