At Wildflower Farms in Gardiner, New York, guests at the 65-cottage property can walk out to the fields and harvest produce destined for Clay, the resort's restaurant, which draws on 14,000 pounds of farm output a year and pours from a 7,000-bottle cellar. In Gay, Georgia, Quercus puts its 3,800 acres to similar use: the ranch's restaurant, Uberto, runs a tasting menu of 10 or more courses under chef Ryan Smith, who holds a Michelin star.

Other properties lean on raw ingredients without the full working-farm setup. Mii Amo, an adults-only wellness resort in Sedona, Arizona, folds three meals a day and unrestricted juice bar access into its rate. Callicoon Cider, a cidery in Callicoon, New York, sits on a 12-acre orchard growing 60 apple varieties. Appellation Healdsburg, in California's wine country, runs three restaurants and holds winemaker tastings each week.

Los Poblanos, an inn built in 1932 in Los Ranchos de Albuquerque, New Mexico, grows produce on a 25-acre organic farm and distills its own spirits on site. Ojai Valley Inn in Ojai, California, has put $20 million into its Farmhouse culinary center. On Mackinac Island, Michigan, the Grand Hotel spreads its food program across 13 dining and bar options.

Two properties push the farm-to-table premise furthest toward the hunt itself. At Windy Hill Farm and Preserve in Loudon, Tennessee, guests can fish or hunt for the meals they eat. Hidden Pond in Kennebunkport, Maine, pairs an organic garden with fresh-caught lobster.