Week 9: Sunshine, Showers, and Rainbow Carrots
I woke up around 3:30 this morning to one of the most beautiful sounds... rain! We headed out to the farm early and had already measured 3.5 inches. I'm curious to see what the final total will be by the end of the day, but one thing I do know is that our vegetables and our thirsty soil will soak it all up in no time.
This week, we had the opportunity to give a presentation to kids of all ages about the farmers market as part of a summer program focused on community resources. We talked about where vegetables grow, what they look like in the field, what we do as farmers, and everyone's favorite question: "What's your favorite vegetable?"
Of course, there were samples! The kids were so brave and willing to try everything we brought. The biggest hits of the day were the rainbow carrots and kohlrabi.
As you may have noticed, we haven't had as much lettuce at the St. John Produce stands lately. Every summer brings a bit of a lull in lettuce production. Lettuce doesn't love growing in hot weather, and the seeds don't like germinating in the heat either. We're doing everything we can to keep the stands stocked, and more lettuce growing. The best way to guarantee your weekly greens it to place an order through the online store.
Please place your orders by 5 p.m. Tuesday for pickup later this week.
Online Store:
www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
Head lettuce
Rainbow carrots
Tropea onion
This head lettuce is a variety called Concept, and it definitely lives up to its name! It's a cross between a summer crisp lettuce and romaine, giving you the best of both worlds: crisp leaves with a tender bite. It's perfect for lettuce wraps, BLTs, burgers, or chopped into your favorite salad.
Rainbow carrots have been a crowd favorite at the market. These sweet, crunchy roots come in beautiful shades of yellow, orange, and purple, bringing vibrant colors and antioxidants to your plate. They're perfect for fresh snacking, roasting, or steaming. Lately, we've been steaming a lot of our vegetables at home. It's a quick, easy way to get dinner on the table without heating up the whole kitchen.
Tropea onions are an Italian heirloom variety prized for their sweet, mild flavor. Unlike many red onions, they have very little bite, making them delicious sliced raw on sandwiches, salads, tacos, or burgers. Their natural sweetness also shines when grilled, roasted, or caramelized. If you think you don't like raw onions, give these a try! Tropea onions are so mild and sweet that they often win over even the biggest onion skeptics.
Enjoy them fresh now and store them in your refrigerator. Later this season, we'll harvest and cure them for long-term storage, so you'll be seeing these beauties throughout the fall and winter.
Check out this recipe for inspiration! It’s a simple pasta dish that really allows the flavor of these onions to shine.
https://www.the-pasta-project.com/elicoidali-tropea-onions/
We hope you enjoy this week's harvest and that these beautiful summer vegetables find their way into a few memorable meals around your table. We'll see you next week!
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 8: Making Room for Fall
Out with the old, and in with the new! The beginning of this week was spent tilling in old beds and planting the first of our fall crops. We've also been babying our celery transplants in the greenhouse, but it's finally time to move them outside to harden off before they head to the field. Seeing the beginning of a new season always brings promise and cooler weather!
Speaking of fall and lower temperatures, you may have noticed that our greens, radishes and other vegetables will seem a little sweeter as the temperatures drop. That's not your imagination, it's plant science!
When temperatures begin to fall, plants naturally convert some of their stored starches into sugars. Those sugars act like a natural antifreeze, helping protect the plant's cells from freezing. As a bonus, those same sugars make the vegetables taste sweeter.
One of our favorite parts of the season is watching the weather work its magic. Those crisp fall nights don't just make farming more enjoyable, they help produce some of the sweetest vegetables of the year. So, if you've ever heard us say, "Just wait until after a few cool nights," now you know why!
We've also added a few new items to the online store, so be sure to take a look! Salad Club members, don't worry, many of these new vegetables will be making their way into your shares over the next few weeks.
Link to Online Store:
www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery later this week.
This Week's Salad Club Share Includes:
One 5 oz bag of salad mix
Bagged baby beets
Green cabbage
Our baby beets are harvested young for a tender texture and sweet flavor. Roast them, steam them, slice them into salads, or pickle them for later. You'll notice we've removed the greens before packing them. That's intentional! Removing the tops helps the beets retain their moisture and keeps them fresh much longer in the refrigerator, so you can enjoy them whenever you're ready.
Green cabbage is one of those vegetables that quietly does it all. Shred it into coleslaw, sauté it with butter and onions (check the online store for tropea onions), roast it into cabbage steaks, add it to soups, or use the leaves in stir fries and egg roll bowls. It also stores exceptionally well in the refrigerator, making it a great to enjoy over the next couple of weeks.
As we begin turning the page from summer to fall, we're reminded that every season has something special to offer. Thank you for supporting local agriculture and filling your tables with fresh vegetables each week. We hope you enjoy this week's harvest, and we're excited to share all the wonderful fall flavors that are just around the corner.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 7: Safe Food, Funny Stories, and Space Cabbage
It seems like every time we think summer is headed one way, it takes a turn and goes in the complete opposite direction. At this point, we don't even want to guess what's next on the 2026 bingo card! One thing we do know is that, no matter what comes our way, we're committed to bringing you fresh, safe, and clean produce.
If you've been around since the early days, you may remember that we were Good Agricultural Practices (GAP) certified. GAP is a set of food safety standards designed to ensure fruits and vegetables are grown, harvested, packed, and stored in ways that reduce the risk of foodborne illness.
Back then, we sold through a growers' co-op that supplied ProMedica hospitals, restaurants throughout Ohio, and other large distributors. You may have even eaten our produce at the Bryan hospital! Even though we're no longer GAP certified, we continue to follow those same food safety practices on our farm today because we believe they're the right thing to do.
One of our favorite farm stories comes from those days. We used to raise turkeys, rabbits, meat chickens, and a flock of laying hens alongside our vegetables. Since Matt had to avoid the livestock to prevent cross-contamination, all the animal chores fell to me (Allie).
One day, our rooster decided he wasn't a fan of chore time. He attacked me and managed to get me completely covered in chicken poop right before I had to leave for work. Matt heard me scream from across the farm and came running. The first thing I said was, "Look, it's Food Safety Matt... and I'm Chicken S*** (poop) Allie."
Not long after that, we decided our future was growing vegetables, not chasing angry roosters.
Link to the Online Store:
www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery later this week.
This Week's Salad Club Share Includes:
• One 5 oz bag of salad mix
• Kohlrabi
• Rainbow chard
Matt has been calling kohlrabi "space cabbage," and honestly, it fits. The round bulb grows above the ground with leaves sticking out in every direction, making it look like something from another planet.
Kohlrabi is a member of the cabbage family with a mild, sweet flavor that's often compared to broccoli stems or a crisp apple. Peel away the tough outer layer to reveal the tender interior. Our favorite way to eat it is fresh with a little salt, or shredded into a kohl-slaw (see what we did there?). It's also delicious roasted, sautéed, mashed with potatoes, or added to soups.
Rainbow chard is one of those vegetables that's almost too pretty to eat, but definitely don't let that stop you! Think of it as spinach's sturdier, sassier cousin.
Here are a few ways to enjoy it:
• Sauté it: Cook the chopped stems first, then add the leaves. Finish with garlic and a squeeze of lemon or a splash of vinegar.
• Add it to soup: Stir chopped chard into soups during the last few minutes of cooking.
• Enjoy it raw: Young leaves are delicious sliced thin into salads.
• Use it as a wrap: Blanch large leaves for a few seconds, then fill them with your favorite ingredients.
Whatever life throws our way, we'll keep doing what we do best, growing fresh, healthy food for our community. Thank you for trusting us to fill your table each week. We appreciate your support more than you'll ever know.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 6: From Our Field to Your Table
We're coming to you a day early this week. We have a busy day of farm work planned for tomorrow, so tonight is about listening to our bodies and giving ourselves a chance to rest. It hasn't been easy to slow down, but this last month has taken a lot out of us.
We know we've said it before, but we'll keep saying it because we truly mean it: thank you. Thank you to our family, friends, customers, and community members who have supported us, lifted our spirits, offered a shoulder to cry on, and helped ease the day-to-day burdens. Your kindness has carried us through more than you'll ever know.
I'm sure many of you are tired of hearing about the recent Cyclospora outbreak, but we wanted to briefly touch on it. If you follow us on social media, you may have already seen our post.
The recent guidance about avoiding pre-cut salad, green onions, and peas can sound alarming, but it's really about being mindful of where your food comes from and how it's handled, not avoiding those foods altogether.
Food safety alerts like this seem to be happening more often, and they're a good reminder of how important strong food safety practices are. We're thankful to provide fresh, safe food to our community. From our field to your table, we follow strict food safety protocols every step of the way. Knowing who grows your food and how it's produced truly makes all the difference.
You can find our produce by pre-ordering through our online store, shopping at St. John Produce, or stopping by to see us at the Defiance Farmers Market.
Please place online orders by 5 p.m. Tuesday for delivery later that week.
Link to Online Store:
www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
• Summer Crisp Leaf Lettuce
• Beets
• Turnips
Summer crisp lettuce is one of our favorite lettuces to grow this time of year. It combines the sweetness and tenderness of leaf lettuce with the crisp texture of romaine, making it perfect for summer salads, lettuce wraps and sandwiches.
Beets and turnips are two vegetables that really shine in the kitchen. Roast them together with olive oil, salt, and pepper for a simple side dish, grate them into salads for extra crunch, or pickle them to enjoy for weeks to come. We're suckers for anything pickled! And don't forget the greens. Both beet greens and turnip greens are delicious sautéed with garlic, stirred into soups, or added to your salad.
As always, thank you for supporting our little farm. Every share, every order, and every conversation at the farmers market helps keep local agriculture growing. We hope you enjoy this week's harvest, and we'll talk again soon.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Quick Refrigerator Pickle Brine
Ingredients
• 1 cup white vinegar (or apple cider vinegar for a slightly sweeter flavor)
• 1 cup water
• 1 tablespoon kosher salt
• 2 tablespoons sugar or honey (optional, but it balances the vinegar nicely)
Optional Flavor Additions
• 2 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon dill seed (or a few sprigs of fresh dill)
• 1 bay leaf
• A pinch of red pepper flakes for a little heat
Instructions
Wash and slice the roots into thin rounds, matchsticks, or wedges.
Pack them into a clean pint or quart jar.
In a small saucepan, combine the vinegar, water, salt, and sugar. Heat just until the salt and sugar dissolve, no need to boil.
Add any herbs or spices to the jar, then pour the warm brine over the vegetables until they're completely covered.
Let the jar cool to room temperature, then refrigerate.
The pickles will start tasting great after 24 hours, but they're even better after 2–3 days. They'll keep in the refrigerator for about 3–4 weeks.
Add a few slices of green onion from a previous share. They add great flavor to the brine. These pickles are delicious on burgers, tacos, salads, or alongside grilled meats.
Keep in mind, the beets will turn everything bright pink! If you pickle the two roots together, the turnips will absorb the magenta color, making for a beautiful jar that's as fun to look at as it is to eat.
Week 5: From Our Field to Your Wok
Week 5: From Our F
We Survived the Heat!
We made it through what is (hopefully!) the hottest week we'll see in several years. It meant lots of early mornings to beat the heat, afternoon naps to recharge, and evenings back at the farm watering and cultivating.
We also made time to enjoy some of summer's best moments: celebrating birthdays, gathering with family for Fourth of July cookouts, and soaking up time with Matt's mom, who has been visiting us from New Mexico. We miss her so much when she's back home, and we've loved having her here this week.
Link to the Online Store:
https://www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery this week.
This Week's Salad Club Share Includes:
One 5 oz bag of salad mix
Stir Fry Bundle (bok choi, sugar snap peas, green onions, carrots)
This week's share was practically made for stir fry. Everything in your bundle cooks in just a few minutes, making it an easy, fresh dinner after a busy summer day.
A simple stir fry sauce can be made with soy sauce, a sweetener, cornstarch, and aromatics like garlic and ginger. Start by whisking together your sauce or purchase a bottle from the store. Stir fry your protein, if using, until it's nearly cooked through, then remove it from the pan. Cook your vegetables until they're crisp-tender, return the protein to the pan, pour in the sauce, and stir until it thickens. Serve over rice or noodles.
This recipe has great tips, step-by-step instructions, and a helpful video to follow. While some of the vegetables are different, you can easily substitute them with the vegetables included in this week's share. We've also included the recipe for their stir fry sauce below.
Stir Fry Sauce
¼ cup soy sauce
¼ cup water
2 Tbsp brown sugar
1 tsp toasted sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 Tbsp cornstarch
We hope this week's share makes dinner a little easier and inspires you to try something new. Thank you for supporting our farm through another week of summer. We would love to see pictures of your stir fry to post or share on social media! We can't wait for you to see what the fields have in store as the season continues. Stay cool, enjoy your share, and we'll see you next week!
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 4, Watering, and Weeding
Welcome to Week 4!
We want to start by saying thank you to everyone who reached out with your support, kind words, hugs, and prayers. We're taking things one day at a time, and the farm gives us a reason to keep moving forward each day.
Sorry this newsletter is a little later than usual. We've been busy at the farm preparing for the extreme heat headed our way this week. Matt spent much of the day cultivating because we'll be doing a lot of watering to help our crops beat the heat. It's important that everything is under control so the water reaches our vegetables, not the weeds!
Our online store is open, and we've added a few fun new crops, including green onions and sugar snap peas. If you're a Just Salad or Salad Club member, this is a great week to take advantage of your Free Choice option.
Link to the Online Store: https://www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery this week.
This Week's Salad Club Share Includes:
One 5 oz bag of spinach
Green onions
Arugula
Just Salad Members: Unless we receive an order or hear from you, you'll receive your regular bag of salad mix.
Spinach is one of the most versatile vegetables you'll find. Enjoy it fresh in a nutrient-packed salad, sauté it as a simple side dish, or toss it into an omelet, pasta, or soup for an extra boost of greens.
If you still have some salad mix left from last week, try mixing in the spinach and arugula to add even more flavor and texture. Arugula has a delicious peppery, slightly nutty taste that we think would pair especially well with grilled steak. Another one of our favorite ways to use it is by making a pesto and tossing it with pasta. It's simple, fresh, and perfect for summer.
Green onions (also called scallions) are one of those vegetables you'll find yourself reaching for all week. Slice them onto tacos, baked potatoes, eggs, salads, burgers, or stir-fries. You can use both the white and green portions, and if you have a grill going, try grilling the whole bunch until lightly charred, they become sweet and incredibly flavorful.
This season has reminded us that life can be both incredibly beautiful and incredibly difficult at the same time. Through it all, we're grateful to spend our days growing food for this community. Thank you for sticking with us, cheering us on, and making That One Farmer Guy part of your week. Stay cool, drink plenty of water, and we'll see you again next week with more from the field
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 3: Growing through Every Season
Hello Farm Family,
We had planned on sharing all kinds of fun updates with you this summer. Unfortunately, the last few weeks haven't brought the praise reports we had been hoping for.
Last week, Matt's truck was struck and totaled. Thankfully, he was not at fault, and his injuries could have been much more severe. If you know of a truck or van for sale, or happen to have one sitting in your driveway taking up space, please send any leads our way!
Despite everything, we do have some exciting farm news. After 13 years, we have finally grown the perfect spring bok choi. We seeded it, planted it, covered it, cultivated it, and will soon be harvesting this beautiful crop. There aren't even that many bug holes! 😉 And the best part? It will be in your share this week.
This Week's Salad Club Share Includes:
• One 5 oz bag of salad mix
• Baby bok choi
• Round red radishes
Link to the online store: Online Store — That One Farmer Guy
The online store is open, and we still have turnips and kale available as well. Please place your orders by 5 p.m. on Tuesday for delivery this week.
Bok choi is a tender Asian green that doesn't need to be complicated. Steam it, toss it into chicken noodle soup at the very end, or add it to a stir fry. You can treat it much like cabbage, just keep in mind that it cooks much more quickly.
And the red boys are back! Treat them just like any other radish. Enjoy them fresh with your favorite veggie dip or roast them until tender. One of our favorite ways to use them is to shred or julienne them, toss them with a simple vinaigrette, and pile them on tacos or serve them alongside barbecue or fried chicken.
Over the next week, you'll begin seeing products from other local businesses in the online store, including Divine Living's fermented products and House Daggett Roasters coffee. We kindly ask that non-Farmer Guy products be purchased in a separate transaction and not with your Just Salad or Salad Club gift cards. If a gift card is accidentally used, we'll simply send an invoice for the balance and refund the gift card amount.
Trigger warning: infant loss, grief, and miscarriage.
This week, we entered a season of grief that few families experience as far along as we were. Our sweet farmer baby left us far too soon.
It was an honor to be his parents and to have him be part of our lives. We are grateful for every moment we had with him, and we will love and remember him always.
As we navigate this devastating loss, we ask for grace and discretion for ourselves and our families. We may not be our usual chipper selves or attending the farmers markets. Thank you for your patience and understanding during this time.
Your support of our farm means more to us than ever right now. Thank you for allowing us to continue doing this work and for being part of our community. Please keep our family in your prayers as we learn to carry both grief and gratitude in the same season.
And if you happen to bring home an extra bag of salad this week, we'd like to think our little farmer would have approved <3
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 2: Kale Yeah!
Hello Everyone!
Welcome to Week 2!
Boy, has it been a busy week! On the bright side, we had the first of many big harvests of the season, started selling at St. John Produce, and delivered shares to all of our Salad Club and Just Salad members.
Farm Friends, the online store is officially open! I'll be reaching out today with your code for the 2026 season.
Link to the online store: https://www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
• One 5 oz bag of salad mix
• White Russian kale
• Japanese salad turnips
Have you ever tried salad turnips before? If not, you're in for a treat. They're one of those special crops that only comes around in the spring and fall, so enjoy them while you can! Japanese salad turnips are tender, crisp, and surprisingly sweet. Try them peeled and raw on a veggie tray, tossed into salads, roasted with other vegetables, added to mashed potatoes, or sautéed until golden brown.
White Russian kale has beautiful frilly leaves and a mild, slightly sweet flavor. It's much more tender than traditional curly kale and is perfect for enjoying fresh this time of year. Spring-grown kale is especially delicate, making it a great choice for both raw and cooked dishes.
Try it tossed into salads, blended into smoothies, or lightly sautéed with garlic and olive oil. It also pairs beautifully with spring favorites like asparagus, peas, and new potatoes. Add it to a frittata, pasta with lemon and Parmesan, or a simple white bean soup. The tender leaves even make delicious kale chips.
You may notice that the suggested Salad Club share only adds up to about $13 this week. If you've chosen Farmer's Choice, don't worry! We'll make sure you receive the full $15 value. You might receive a little extra of one of the share items or perhaps a surprise bunch of dill. That's part of the fun of Farmer's Choice!
If you've chosen Free Choice, there are a few additional items available in the online store this week. If you really enjoyed last week's French Breakfast radishes or garlic scapes, you can add those to your order again.
As the season picks up, so will the variety. Before long, we'll be adding tomatoes, herbs, beets, carrots, and so much more to the store. Thank you for supporting our farm and allowing us to grow food for your families. We're grateful you're along for the ride, and we can't wait to see what the rest of the season brings.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
A Season of Growth, On and Off the Farm
Hello everyone!
How is it already almost June? Do you know what that means? Our farm shares start this month! The greenhouse is full of transplants, the fields are filling up with crops, and thousands upon thousands of seeds are waiting for their moment to shine on your table this season.
A little update from the farm family: we recently returned from a wonderful vacation in sunny New Mexico! Over Memorial Day weekend, our son graduated from high school, and we couldn’t be prouder of the young man he has become. This fall, he’ll be heading to college to pursue a career as an electrician, and we’re excited for his bright future. See what I did there 😉
We also enjoyed some long-overdue time with family. The trip was short, but we’re grateful for every memory we made along the way.
Of course, none of it would have been possible without the family and friends who stepped in to keep everything running smoothly while we were away. From watering crops to caring for our pups, we are incredibly thankful for their help and support.
While many people may have been disappointed by the cool, rainy Memorial Day weekend, we were thanking Mother Nature for giving our crops some shade and a much-needed drink. The rain has helped set the stage for what we hope will be a productive and abundant growing season.
If you've already signed up, thank you! We're so excited to have you with us this season. Keep an eye on your inbox. Your introduction email will be arriving within the next few days with details about pickups, what to expect, and more.
Want to be part of our farm share program this year? There’s still time! Visit our website to learn more about the different ways you can support the farm and enjoy fresh, local produce all season long.
Salad Club – Enjoy a rotating mix of farm-grown vegetables with the option to customize your box or let us surprise you with a farmer’s selection based on what’s thriving in the fields each week.
Just Salad – Guarantee your weekly greens and get first choice of produce before our retail locations are stocked, even when the heat of summer slows production.
Farm Friend – Receive 10% off purchases at farmers markets and through our online store, plus early access to limited-availability items from the farm.
Online Store: Online Store — That One Farmer Guy
Pickup Locations: Retail and PIckup Locations — That One Farmer Guy
As we prepare for another season of growing food for our community, we want to thank all of you for your support. Whether you've been with us for years or are considering joining us for the first time, we're honored to be part of your table. We can't wait to share the harvests and all the stories that come along with them in the months ahead.
With greens and gratitude,
Matt and Allie
Farm Shares Remain Open, and Come See Us at Spring Fling!
Even though this spring has kept us on our toes, we’re moving forward with gusto! We already have carrots, radishes, lettuce, turnips, and your favorite sugar snap peas in the ground. Don’t even get us started on all of the flats we’ve seeded. We’re so excited for the 2026 season!
Do you miss us? Come see us this Saturday at Spring Fling on the Bryan Square! We’ll have spinach available, information about farm shares, and plenty of time to chat all things farm.
‼️Farm Share/Membership sign-ups
are open through Sunday, May 31st‼️
Visit our online store here: Online Store — That One Farmer Guy
As always, we strive to make it easier for you to enjoy your favorite organic produce all summer long.
How? Through:
An easy-to-use online store
Multiple pickup locations across Northwest Ohio
Flexible Salad Club options so you can choose what fits you and your family best
Your 2026 Options
1) Farm Friend
Receive a discount to use at markets and on online store orders picked up at a retail location.
2) Just Salad
Choose weekly free choice items or receive one 5oz bag of greens each week, plus the Farm Friend discount.
3) Salad Club
Choose weekly free choice items or receive one 5oz bag of greens plus 2–3 additional fresh farm items each week, our version of a traditional CSA.
Note: Just Salad and Salad Club memberships will be managed through a gift card system. This is the easiest way for us to offer the flexibility of free choice options. If you prefer farmer’s choice, we’ll handle everything on our end and select the latest and greatest fresh items from the farm each week.
Season Details
Farm Friend memberships are available throughout the entire market season.
Farm shares run for 17 weeks, from mid-June through early October.
If you’d like to join us for the 2026 season, sign up through our website above!
As always, if you have any questions, PLEASE reach out, we’d love to help.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Thinking Green
Just a quick hello!
Yesterday was St. Patrick’s Day, and it had us thinking all things green. We’ve been dreaming of lettuce, spinach, peas, green beans, celery, green onions, and so much more.
To those who have already signed up for a share or to be a farm friend, thank you from the bottom of our hearts. This upcoming season is going to be one for the books, and we’re excited to have you along for the ride.
A few quick reminders:
Our club options include Salad Club, Just Salad, and Farm Friend.
With Salad Club and Just Salad, you’re purchasing a seasonal gift card that gives you the option of free choice or farmer’s choice each week ($15 or $5 worth of vegetables) available for pickup at your selected retail location.
Farm Friend is a one-time purchase that gives you 10% off your orders all season long, plus first access to limited products.
You can sign up or browse your options anytime here:
https://www.thatonefarmerguy.com/onlinestore
If you sign up for Salad Club before the end of March, you’ll receive a free Thanksgiving Share. A larger-than-usual box filled with your fall favorites.
For our 2025 members: If you sign up before the end of March, you’ll receive 10% off your 2026 membership. If you need your code or run into any issues, just reach out. We’re happy to help.
Thank you for trusting us to grow your food and be part of your meals this summer.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
2026 Farm Shares Are Open
Hello friends,
Happy 2026! We’ve missed you this winter. These colder months have been a mix of wrapping up the 2025 season, taking a bit time to rest, and planning for the year ahead. With that, the growing season is officially on the horizon, and we’re excited to open sign-ups for our 2026 farm shares. You can find full details and sign up using the link below to our online store.
This year, we’re offering a few simple, flexible ways to enjoy fresh vegetables throughout the summer:
Just Salad
A weekly share for true salad lovers. Each week includes a fresh bag or bunch of seasonal greens, harvested at their peak and ready for your table. It’s an easy way to keep good greens in your fridge all season long.
Salad Club
A share with a little more variety, guided by the rhythm of the farm. Salad Club brings a rotating mix of farm-grown vegetables each week. You can choose your own produce online or opt for a farmer’s choice and let us do the picking based on what’s growing best that week. As a thank-you for early Salad Club sign-ups before March 31, members will receive a free Thanksgiving share, featuring a larger selection of seasonal fall favorites.
Farm Friend Membership
A flexible way to shop the farm while receiving 10% off purchases at farmers markets and through our online store. It’s a great option for anyone who wants regular access to farm-grown produce without committing to a weekly share or anticipate wanting more weekly produce.
Both shares run for 17 weeks, from mid-June through early October and are designed to be flexible for whether you like to plan ahead or prefer to be surprised.
Here’s how our shares will work this year: Farm shares will be purchased as a gift card that can be used in our online store, giving you the option to have full free choice each week. Gift cards are estimated at either $5 or $15 per week for 17 weeks. You may select your own vegetables and add additional items as you like. This lets you adjust based on your schedule and what you actually want to eat that week.
If you prefer a farmer’s choice option, do not place an order by the end of the day Tuesday, or contact us with other arrangements, the appropriate amount of farmer’s choice vegetables or weekly greens will automatically be deducted from your balance and delivered to your selected weekly pickup day and location.
If you use your balance before the end of the season, you can purchase an additional card to continue with weekly pickups.
As always, we’ll be in touch with pickup details and next steps as the season approaches. If you have questions, just reply to this email or reach out to us on social media, we’re always happy to help!
Thanks for supporting local food and growing with us. We’re looking forward to another season together.
Matt and Allie
That One Farmer Guy
Winter Greens & Warm Comebacks
Hello Everyone!
Long time, no blog! We hope you all had a wonderful Thanksgiving. Between illness and old man winter showing up earlier than expected, it’s been an interesting end to fall. With that said, you may have seen that we’re slowly getting back at it with markets, and even better, we’re reopening the online store!
Winter Pickup Details
This winter, we’ll be delivering pick-up orders on Fridays only. We currently have pickup locations in Bryan, Archbold, and Fort Wayne. We are still working on securing a Defiance pickup spot, so if you’re in that area and have a suggestion, we’d love to hear it! In the meantime, we can always work something out individually.
Shop the Online Store:
https://www.thatonefarmerguy.com/onlinestore
Want to see us in person?
We’ll be at the Summit City Farmers Market at Electric Works in Fort Wayne. A fun venue filled with shops and restaurants right in downtown!
📍 1620 Broadway, Fort Wayne, IN 46802
Winter Greens Are Back!
We currently have salad mix, arugula, and spinach, your winter favorites. Grab them while you can! There’s nothing quite like a crisp winter salad.
Winter Squash & Celery
Still available! If you order celery, you might notice a few yellow leaves, that’s simply wind burn. Even under row cover, there’s only so much we can do to protect it during those extreme days. We wanted you to know ahead of time so you’re not surprised.
The Real Stars of Winter: Root Vegetables
Available in 1–2 lb bags or bulk boxes (just send us a message to order bulk):
Radishes — 20 lb box: $30
Beets — 20 lb box: $40
Turnips — 20 lb box: $40
Our radishes (Red King, KN Bravo, Watermelon, and Mini Mak) is perfect for veggie trays, sheet pan meals, or slow-cooked roasts. Because they were grown in cool weather and frosted a few times, that usual peppery bite has mellowed into something sweet and crisp. We recommend peeling them, that’s where the “heat” lives, and also what allows them to store in your fridge for several months.
Beets are their good ol’ reliable selves, only sweeter this time of year! You know what to do.
Japanese Salad Turnips
These are truly something special. Grown under row cover and harvested at their peak, they’re tender, crisp, and surprisingly sweet. Try them peeled and raw on a veggie tray, tossed into salads, roasted with other veggies, added to mashed potatoes, or sautéed until golden brown.
I think that’s enough for now. We’ll keep you updated with reminders, new offerings, and any farm news as we move through the winter season. And as always, reach out with any questions. We love hearing from you!
With greens and gratitude,
Matt and Allie
Week 18: The Last Share
It’s the end of the 2025 Salad Club and Just Salad era. We’ve had so much fun putting together the weekly shares for you. Thank you for trusting us to grow your food and for keeping an open mind when it came to trying new vegetables and recipes!
The regular shares may be wrapping up this week, but the good news is we’ll still have plenty of produce for you! Last year, we sold through mid-January, and we expect a similar timeline this year. If you’re a Farm Friend member, your discount code will remain active for produce purchases through the end of the season at markets and the online store. Come see us at markets, place an order for pickup, or visit one of our retail locations! We’ll continue to keep you updated on farm news, recipe ideas, and plans for next season.
As we said, the gardens are still looking great! We’re considering offering 3-5 more shares at a similar weekly point of fall/early winter favorites to get you through Thanksgiving and the end of the season. If you’re interested or have any suggestions, let us know!
The St. John Produce stands are starting to close for the season, though Bryan and Defiance are still open for now. We’ll share exact closing dates once we know them. Friday was the last day for Archbold, but we’re excited to announce two new pickup locations there: Kinesis and Homestead Bulk Foods! Details for those are listed below and on our website.
Defiance friends: We’re looking for a new pickup spot in town! If you know a local business open on Fridays that would be willing to host a small cooler for order pickups, please let us know. All orders are placed and paid for through our website, so no money would need to change hands.
The Online Store is Open Now Through Tuesday at Midnight:
This Week’s Share Includes:
• Salad Mix
• Kabocha Squash
• Winter Radishes
These baby kabocha squash are rich, dense, and deeply sweet. This petite Japanese-style squash have smooth green skin and bright orange flesh that’s perfect for roasting, steaming, or turning into creamy soups and curries. If cooked through properly, the skin does get tender and is edible. Steaming is our favorite way to prepare them! We cut it into slim pieces before putting it in our steamer basket. Just a note—because they’re small, they can dry out quickly, so keep an eye on them while roasting! Cut them in half, scoop out the seeds, and roast scoop side down until tender.
Do you remember our winter radishes from last year? They’re back! These are not your average summer radishes. They’re crisp, juicy, and almost sweet, with a milder peppery bite thanks to the cooler weather. The colder it gets, the sweeter they become! Their thick skin helps them store for months in your fridge. Just trim the greens to about a quarter inch from the top and put them in a plastic bag if you’re saving them for later.
How to use them: We like to peel the radishes (since the skin holds most of the spice), then cut them into matchsticks with carrots for a crunchy snack. They pair well with hummus or ranch, or you can roast them alongside other root veggies with olive oil. They’re also great slow-cooked in soups or with a roast.
Pickup Locations:
Bryan
• St. John Produce – 341 W High St (CVS Parking Lot) | Fri: 9am–5pm
• Our Daily Bread – 209 S Walnut St | Fri: 9am–5pm
• Quality Health Foods – 1001 W High St | Fri: 9am–5pm
• Bryan Farmers Market – Bryan Square | Sat: 9am–1pm
•Divine Living - 6902 US Highway 127 | Fri: 10am–5pm (Pulaski)
Archbold
• Kinesis – 800 Stryker St | Fri: 9am–5pm
• Homestead Bulk Foods – 2578 Township Rd 20-2 | Fri: 9am–5:30pm
Defiance
• St. John Produce – 135 Stadium Dr | Fri: 9am–5pm
• Defiance Farmers Market – 1500 N Clinton St (Mall Parking Lot)
Markets:
• Defiance Farmers Market (9am–1pm): 10/18, 10/25, 11/1
• Bryan Farmers Market (9am–1pm): 10/18, 10/25
• Market at Parlor 1861 (9am–12pm): 11/1, 12/6
As we wrap up the 2025 Salad Club season, we just want to say thank you again, from the bottom of our muddy boots! You’ve shown up rain or shine, shared recipes, and cheered us on through another year of growing. We couldn’t do what we love without your continued support.
Even though the weekly shares are done, this isn’t goodbye. Stay tuned to our emails and social media for winter updates, new produce in the online store, and plans for next year’s Salad Club. Here’s to cozy soups, root veggies, and a little rest before the next planting season begins.
With gratitude and greens,
Matt and Allie Baker
That One Farmer Guy
Week 17: Let’s Celery-brate October
Happy October!
Where has the time gone? We only have two more shares left!
We danced our way through the weekend (check out social media for a clip of Matt showing off his moves!) and just wrapped up the first batch of hot sauce for the season. For prep, we (well… Matt 😉) took red jalapeños, cut off the stems, halved the peppers, and weighed them in grams (makes for easier math). We placed them in a clean vessel, added 4% of their weight in salt, then made a 4% salt brine (weighed water in grams and 4% of that weight in salt) to pour over them to help get the peppers submersed right away. More brine makes the maintenance of the fermentation easier. After topping with a fermentation weight and lid, that’s it. Easy hot sauce in the making! If you have any questions, we will help you out!
The online store is open now through Tuesday at midnight:
Shop the Online Store
This week’s share will include:
• Salad Mix
• Jalapeños
• Eggplant
• Celery
We’re giving you one last taste of summer before the frost rolls in. If you’d like to sub your eggplant for carrots or arugula instead, just let us know!
Jalapeños: Get them while they’re hot, literally! Preserve some for winter by freezing them whole in a bag, roasting and then freezing, or slicing into rings for a quick pickle with equal parts vinegar and water.
Celery: Don’t be fooled by the smaller size, farm-fresh celery packs big flavor! Use it just like store-bought, and don’t forget the leaves. They make a great garnish or salad addition.
As always, thank you for being part of this season with us! We’re excited to share these last tastes of summer and the fresh flavors of fall with you. Summer may be fading, but we’ll make sure your veggie game is still strong.
Matt and Allie
That One Farmer Guy
Week 16: You Butternut Miss This Week’s Harvest
Boy, are we thankful for the rain this week! It created the perfect weather for seeds to germinate and for the arugula to thrive. Fall Fest in Bryan was this weekend, and we are so grateful for the support! These festivals are always long and busy days, but we love seeing everyone in the community.
For those of you who are new here, here’s a quick rundown: Thursday markets are officially done for the year, but you can still find us at the Bryan and Defiance Farmers Markets on Saturday mornings from 9–1 through the end of October. You can also order your produce through the online store, which is open now through Tuesday at midnight for pick-up on Thursday, Friday, or Saturday. Current pick-up locations include the Saturday farmers markets and the St. John Produce stands in Bryan, Defiance, or Archbold on Thursdays and Fridays.
If something comes up and you want to place an order after Tuesday, just reach out! We’ll let you know if we can make it work before you place the order online.
Once the farmers markets and Salad Club deliveries wrap up for the season, you’ll still be able to get our produce through the online store. We’ll continue sending emails each weekend with updates, and we’re also working on finalizing new pick-up locations once the St. John Produce stands close for the year.
Shop the online store here:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
Salad Mix
Arugula
Butternut Squash
If you’re looking for recipe inspiration, check out this roasted butternut squash salad with warm cider vinaigrette from Ina Garten, it’s one of our favorites for fall:
https://foolproofliving.com/roasted-butternut-squash-salad-with-warm-cider-vinaigrette/
We’re especially excited that the arugula is ready this week! Arugula has a distinct, mildly peppery, nutty flavor and is a true fall favorite of ours. The insects love it too, so we use insect netting right after direct seeding. This method, called exclusion, is one of the ways we grow organically while protecting the crop.
Another crop that benefits from insect netting is our winter squash. You’ve already met Pie-Pita (which is available on the website), but the variety of butternut we grew this year is called Butterbaby, a cute little squash with big flavor! Each one makes about two servings. If you don’t get around to cooking it right away, don’t worry, it stores beautifully. Our winter squash are curing in the shaded greenhouse right now to develop a tough skin, which helps them last for months. For you, these little beauties could easily store until March (if you don’t eat them before then!).
Whether you’re roasting, tossing into a salad, or tucking some away for the colder months ahead, we hope our produce helps bring fresh flavor and comfort to your table. Thank you, as always, for supporting our farm and trusting us to grow your food, it means the world to us!
Matt and Allie
That One Farmer Guy
Week 15: Another *rad* week for shares!
Hi Everyone!
We’re going to keep it short and sweet this week (though you know how that usually goes!). The online store is open now through Tuesday at midnight:
👉 https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
• Salad Mix
• Collard Greens
• French Breakfast Radishes
• Lemon Basil
Another week of French breakfast radishes? Lucky you! These little beauties are both a market and seasonal favorite. They always sell out quickly at markets and retail locations, so we wanted to make sure you get a chance to enjoy them while they’re still around.
A note from a previous blog: Collard greens are the sturdy workhorses of the leafy greens world. They can handle heat, long cooking times, and lots of flavor. A few easy ways to use them:
Classic Southern style: Simmer low and slow with garlic, onion, broth, and a splash of vinegar until tender.
Quick sauté: Chop and cook in olive oil with garlic for 5–10 minutes, then finish with lemon juice or hot sauce.
Wrap it up: Blanch the big leaves for a few seconds and use them like tortillas for grains, beans, or meats.
Add to soups and stews: Collards hold their shape, making them perfect for hearty soups and braises.
We also whipped up baba ghanoush for a potluck using mixed Asian eggplant and lemon basil. The theme was Cold Bowls, so for the “Veg Forward” category we’re bringing baba ghanoush with carrots, celery, baby zucchini, sweet peppers, and pita for dipping.
If you can’t fit basil into your meal plant next week, it’s an herb that you can keep for the winter by drying or freezing it!
Thanks as always for sticking with us and cheering on the farm through every season. We couldn’t do this without your support! Don’t forget to get those orders in by Tuesday at midnight so we can harvest fresh just for you.
Here’s to another week of good food and full plates!
Matt and Allie
Week 14: A Rad Week on the Farm
We hope you all loved your pumpkins! They are officially on the online store now. If you didn’t pick yours up last week, we’ll be sending them out again this week. We also have butternuts and kabochas coming down the pike, they’ll be coming out of the field soon!
We’ve added a few new fall items to the store this week: celery, pie-pita pumpkins, and French breakfast radishes. Don’t let the size of the celery fool you, farm-fresh celery packs a much bigger punch than anything you’ll find at the grocery store.
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
• 5oz bag of salad
• Green onion
• Red cabbage
• French breakfast radish
Eat them, roast them, or sauté them, it doesn’t matter! These radishes are delicious no matter how you prepare them. They’re milder and sweeter than the typical red, round radish while still keeping that hint of peppery bite, making them perfect for enjoying their tender and mild flavor.
Thanks for being the best part of our farm! Your support keeps us growing (literally and figuratively). We’re excited for the tasty adventures you cook up with this week’s share.
Until next time, stay rad(ish)!
Matt and Allie
That One Farmer Guy
Week 13: Peppers, Pumpkins & Pure Joy
The ‘Ber Months Are Here!
Even though we’ll miss summer, we’re sipping tea on this beautiful Sunday and looking forward to what the season ahead brings. It may feel like fall, but the fields are still full of tomatoes, hot peppers, sweet peppers, eggplants, and zucchini. Now’s a great time to think about stocking your freezer and pantry for winter.
We’ve put some salad on the online store. Supplies are still limited, but you can also find extra at St. John Produce in Bryan and with us at the farmers markets.
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad
Pie-Pita pumpkin
Poblano peppers
Matt wanted me to add this note: “Allie loves everything fall, especially pumpkins and winter squash, so watch out. She’ll overwhelm you with 1,000 pumpkin recipes if you’re not careful.”
We are SO excited to introduce you to the Pie-Pita! (Look for them in the online store next week.) This small pie pumpkin also makes a lovely decoration. The roasted flesh is sweet, creamy, and mellow, not as rich as butternut (which is what’s usually in canned pumpkin), so expect a lighter flavor. Bonus: the seeds are hulless, so save them when you scoop it out!
How to roast your Pie-Pita:
Cut the pumpkin in half, leave the stem on one side, and scoop out the seeds (set them aside). Place cut-side down on a parchment-lined baking sheet, drizzle with oil, and roast at 400°F for about 30 minutes, flipping halfway through, until fork-tender. Once cooled, scoop out the flesh and blend with a splash of water for silky, homemade pumpkin purée.
We’ve already made pumpkin spice creamer and are testing out a pumpkin–jalapeño popper mac and cheese for dinner!
The link below is very similar to what we are going to make, except we’ll cook the bacon with the poblanos first, set them aside, and then mix them into the finished mac (we won’t be baking it).
https://youtube.com/watch?v=tFkEEsaEL0Q&si=DMSJ-QME0y-7sXz-
Or imagine this: roasted poblanos and Pie-Pita purée in a chili, topped with roasted pumpkin seeds and green onion!
Don’t forget the seeds!
For easier cleaning, boil the seeds for 5–10 minutes first, then strain, dry thoroughly, toss with oil, and season however you like before roasting.
As we roll into the cozy ‘ber months, we’re grateful to share this season with you. Whether you’re roasting pumpkins, freezing tomatoes, or sneaking zucchini into every recipe possible, thank you for being part of our farm family. We’ll keep growing, you keep eating, and together we’ll make this fall delicious.
-Matt and Allie
Week 12: The Fruits of our Labor
Happy Labor Day!
We hope you’re able to enjoy this absolutely BEAUTIFUL weekend. The farm is in full swing with summer crops, and the bounty is rolling in!
If you’d like bulk zucchini to freeze for winter soups or to whip up some zucchini bread, let us know. And as always, if you’re craving something you don’t see on the website, don’t hesitate to ask.
Reminder: Bulk Roma Tomatoes (farm friend discount already included!)
1 peck (~14 lbs): $25
½ bushel (~28 lbs): $40
1 bushel (~56 lbs): $75
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad mix
Zucchini
Basil
Beets
Lately, we’ve been loving a simple zucchini pasta: sauté zucchini with garlic in olive oil, toss with pasta, fresh basil, and a sprinkle of Parmesan. Add some grilled chicken and you’ve got an easy summer dinner! Here’s a quick video with a recipe close to what we make:
https://youtube.com/watch?v=axTodlHwxKo&si=-5XQ8NwEkDko9OOM
Thank you for celebrating the season with us and for supporting our farm each week. We couldn’t do this without you, and we’re so grateful to share the harvest with such a wonderful community. Here’s to good food, good company, and a little extra zucchini on your plate this week!
Matt and Allie
That One Farmer Guy