Take time to stop and smell the . . . pies. Home-made pies with fresh-from-the-field ingredients from Springdale Farms, that is. Defying the odds – and encroaching development – for more than 60 years Springdale Farms has kept South Jersey’s tradition of family farms going, growing more than 35 different crops, dozens of varieties of herbs, nurturing beehives and stocking their busy farm market with field-fresh produce.

And there is one more tradition the Springdale Farm is keeping alive – the heirloom Ramapo tomato. Collaborating with experts from Rutgers University, the folks at Springdale are working to re-introduce the juicy and sweet tomato, one of the tastiest tomatoes ever to ripen on the vine.

At certain times of year, city slickers who want to sample life on the farm can spend the day “camping” on the farm. After hopping on the haywagon for a ride through the fields, your group will be taken to of the “campsites” for a day of picnicking, roasting wieners, sack races (they provide the sacks) and a day of outdoor fun. The kids can even get up close to the small farm animals – roosters, ducks, chickens and rabbits.

During early summer and fall, you can pick a peck of pumpkins or strawberries to take home. Or just hit the Springdale Farm market and stock up what the professionals have brought in from the fields.

And then there are those pies. Using whatever is in season, Springdale Farm turns out pies that have light, flaky crusts and fillings that that will make you toss that calorie counter out the window without regret. There are more than 60 different kinds of pies in their repertoire so there is always something new to try. And while you’re there at the market, toss a few homemade cookies, a loaf or two of home-baked bread in your basket and you’ll be a hero.