Markets May Be Over, but We’re Still Growing!
Well, that’s a wrap on outdoor market season! Thank you to everyone who came out to see us on Saturday mornings. We’ll miss seeing your faces each week, but we hope to see your names popping up in the online store! Even though market season is over, we certainly aren’t done growing. We still have plenty of fall and winter favorites, including roots, winter squash, scallions, and fresh and hearty greens.
Matt’s leg is still a little sore, but he’s been feeling a bit better each day. We also have an exciting addition to our winter crop plans: more garlic than we anticipated! Good thing he’s on the mend, because sometimes, you just have to jump on an opportunity when it presents itself.
Please place your orders by Tuesday at 5 p.m. for pickup later this week. If you have any questions, don’t hesitate to reach out!
You can shop our online store here:
www.thatonefarmerguy.com/onlinestore
Customer Favorites: Winter Squash Edition
At the market this week, our customers were loving the Blush Kabocha and Black Futsu squash!
One customer told us he usually isn’t a squash eater, but he really enjoyed the Blush Kabocha. They’ve been serving it as a side dish, and we love hearing that even a squash skeptic can find a variety they enjoy!
Another customer shared that Black Futsu was their favorite of the squash varieties they’d tried from us. It added great flavor to their lunch!
Black Futsu has a sweet, nutty flavor, and its skin becomes tender when cooked. We think it would be delicious roasted with a little olive oil, salt, and pepper, then tossed into a fall salad. Delicata squash is another great option for salads because its thin skin is edible, too!
We love hearing which varieties you’re enjoying and how you’re preparing them. Keep those squash stories coming!
Fresh Greens for Your Fall Table
We have plenty of greens available in the online store this week! Choose from our salad mix, arugula, baby kale, and rainbow chard.
Our salad mix contains eight different types of lettuce, making it a flavorful base for all kinds of salads. Arugula adds a little peppery kick, baby kale works well in salads or cooked dishes, and rainbow chard brings beautiful color to your fall cooking.
One of our customers shared a salad she made this week, and it sounded delicious! She started with our salad mix and added our salad turnips, walnuts, craisins, spinach, purple cabbage, and feta cheese, then topped it all off with a red wine vinegar and avocado oil dressing.
That sounds like a pretty fantastic way to enjoy the season’s harvest!
We love hearing what you make with your That One Farmer Guy produce. Your ideas might even inspire someone else’s next favorite meal, so keep sharing!
Looking Ahead to Winter
Our goal is to keep bringing you fresh produce through Thanksgiving and, hopefully, Christmas, weather permitting! We’re excited to keep growing and harvesting for you as the temperatures drop.
With outdoor market season behind us, please remember to select one of our winter pickup locations when placing your online order. Pickups are available Thursday, Friday, or Saturday, depending on the location.
Thank you for supporting our farm throughout the season. Whether you visited us at the market, stopped by a local pickup location, or placed an online order, we’re grateful to have you as part of our farm family. We look forward to keeping your kitchens stocked with fresh, local produce through the colder months!
With greens and gratitude,
Matt and Allie
Tied up in Farm Life
Sorry for the late newsletter! I’m going to make this one quick. We had a little farm accident involving a tiller, baling twine, and a staple. We don’t recommend that combination! Farm life sure keeps things interesting! Thankfully, Matt is okay, but he’ll be pretty sore for the next few days. We’re grateful it wasn’t worse!
This week’s produce lineup looks a lot like last week’s, with plenty of fall favorites still available. However, we have a few important updates about where you can find us!
This is the last week of the Defiance Farmers Market, and St. John Produce in Bryan will be closing for the season this week. We’ll continue stocking the Bryan stand for as long as they’re open, so be sure to stop by while you can!
Since we don’t know exactly what day the stand will close, we will no longer be using St. John Produce in Bryan as a pickup location. If you’re in the Bryan area, please select Quality Health Foods, Our Daily Bread, or Divine Living when placing your online order.
We’ve listed all our winter pickup locations and their hours at the end of this newsletter, so be sure to check those details before placing your order.
Please place your orders by Tuesday at 5pm for pickup later this week.
Shop the online store here:
www.thatonefarmerguy.com/onlinestore
Winter Pickup Locations & Details
Our Daily Bread
209 S Walnut St, Bryan, OH 43506
Thursday and Friday: 10am–5pm
Quality Health Foods
1001 W High Street, Bryan, OH 43506
Thursday and Friday: 10am–5pm
Divine Living
6902 US Highway 127, Pulaski, OH 43506
Friday: 10am–5pm
Homestead Bulk Foods
2578 Township Road 20-2, Archbold, OH 43402
Thursday and Friday: 10am–5:30pm
Jacob’s Meats
8127 OH-66, Defiance, OH 43512
Thursday and Friday: 10am–5pm
Saturday: 9am–12pm
Thank you for your patience with this week’s newsletter, and for continuing to support our farm as we transition into the colder months. We’ll keep growing and bringing you fresh produce for as long as the season allows!
With greens and gratitude,
Matt and Allie
Greens, Frost, and All Things Fall
We had our first frosts of the season this weekend, but our greens, turnips, and radishes stayed warm and cozy under their tunnels and row covers! We’re so glad to have these tools in place to help extend our growing season and keep fresh produce coming as the temperatures drop. There’s still plenty growing around here!
A Few Changes to Our Pickup Locations
This was the last week for the Archbold and Defiance St. John Produce stands. We want to thank them for a wonderful season and for helping connect our produce with so many of you!
Even though those stands have closed for the season, you can still get your That One Farmer Guy produce through our online store and local pickup locations.
Here’s what to expect as we transition into the colder months:
Bryan St. John Produce: This is the last St. John Produce stand still open! We’ll have an excellent display of fresh produce there while they remain open.
Jacob’s Meats in Defiance: Available for online order pickups.
Homestead Bulk Foods in Archbold: Available for online order pickups.
Once the Bryan St. John Produce stand closes for the season, remember, Quality Health Foods is both a retail and pickup location, while Our Daily Bread and Divine Living are pickup locations only.
We’ve included the pickup details at the end of this newsletter, so you can find the location that works best for you!
Please place your orders by Tuesday at 5pm for pickup later this week.
Shop the online store here:
www.thatonefarmerguy.com/onlinestore
Now for the Fun Stuff: What's Growing?
Now that we’ve covered the pickup logistics, let’s talk about the good stuff! We have plenty of fall favorites available, from fresh greens and crisp roots to a whole lineup of winter squash.
Greens
We have salad mix, spinach, arugula, and baby kale available this week. These greens have been growing in cooler weather, which helps bring out their natural sweetness. They’re still greens, of course, but a little extra sweetness is always welcome!
One of our customers recently shared that she added our baby kale to artichoke dip. We love hearing how you’re using your veggies! Keep those ideas coming. You never know when you might inspire someone else’s next favorite recipe.
Green Onions
Don’t overlook these everyday staples! The white parts are wonderful for cooking, while the green tops make one of our favorite garnishes. Use them in soups, stir-fries, scrambled eggs, dips, or just about anything that could use a little fresh onion flavor.
Roots
We have tender, mild, and juicy red radishes and Japanese salad turnips available. Both are delicious sliced fresh for snacking or salads, but they’re also wonderful roasted.
And don’t forget the turnip greens! The roots aren’t the only delicious part. The greens are great for braising, steaming, or stir frying.
We also have beets for your fall cooking adventures, including sweet, mild white beets and red baby beets. White beets are especially handy when you want that sweet beet flavor without staining everything else on your plate!
Winter Squash
Winter squash season is here, and we have quite a few varieties to choose from! From the familiar butternut to colorful kabochas and some fun, unusual varieties, there’s a whole world of squash to explore.
Each variety has its own flavor, texture, and favorite ways to be prepared. Roast it for a simple side dish, blend it into a cozy soup, or add it to your favorite fall recipes.
Not sure where to start or what to do with that interesting looking squash? Don’t worry! We’re hoping to put together a winter squash guide with tips, fun facts, and cooking ideas to help you get to know these seasonal favorites. In the meantime, there are descriptions in the online store!
In the meantime, don’t be afraid to try something new. You just might find your next favorite!
Winter Pickup Locations & Details
Our Daily Bread
209 S Walnut St, Bryan, OH 43506
Thursday and Friday: 10am–5pm
Quality Health Foods
1001 W High Street, Bryan, OH 43506
Thursday and Friday: 10am–5pm
Divine Living
6902 US Highway 127, Pulaski, OH 43506
Friday: 10am–5pm
Homestead Bulk Foods
2578 Township Road 20-2, Archbold, OH 43402
Thursday and Friday: 10am–5:30pm
Jacob’s Meats
8127 OH-66, Defiance, OH 43512
Thursday and Friday: 10am–5pm, Saturday: 9am–12pm
As we move into the colder months, we’re grateful to have these local businesses helping us keep fresh, local produce available to you. Thank you for supporting our farm and the other small businesses that make our community special!
We’ll keep growing, harvesting, and sharing the best of the season for as long as we can. Keep an eye on the online store and our social media for updates on what’s available each week.
With greens and gratitude,
Matt and Allie
We’ve Got You Covered!
Everyone, gather ’round! We have GOOD NEWS!
Matt’s tunnel vision has officially paid off. All four high tunnels are up, and the plastic has been pulled! We’re almost in disbelief. They’re actually DONE! After all the planning, building, and working around the weather, it’s pretty wild to see them standing and ready for the next chapter of the farm.
We want to give a huge thank-you to everyone who lent a hand, offered to help, cheered us on, or followed along with the progress. Your support means so much to us, and we couldn’t be more excited to see this project come together!
So, what’s next? We’ll be building our low caterpillar tunnels, planting beds for late fall and early spring, and preparing the fields for next season. Of course, all of that will happen alongside our usual weekly tasks. Around here, finishing one project just means there’s room to start three more!
Salad is Back!
That’s right, salad mix is back this week! If you’ve been waiting for your fresh greens fix, now’s the time to stock up. To secure your weekly greens, be sure to place an order through our online store.
Please place your orders by Tuesday at 5pm for pickup later this week.
Shop the online store here:
www.thatonefarmerguy.com/onlinestore
Fresh This Week: Radishes & Hakurei Turnips
We’re harvesting red radishes and Hakurei turnips this week, and these are some of our favorite roots for spring and fall. Both have a sweet, mild flavor that makes them delicious fresh or roasted.
And don’t toss those turnip greens! They’re looking pristine right now and are just as useful in the kitchen as the roots themselves. Sauté them with garlic and olive oil, stir them into soups, or cook them down as a tasty side dish.
Our new low tunnels will also help us use exclusion to protect our crops. Exclusion simply means using a physical barrier to keep pests out before they can become a problem. Think of it as putting up a little fence between our vegetables and the bugs that want to eat them first!
Fall Favorites in the Online Store
Our online store is packed with fall goodness this week, from winter squash and baby kale to potatoes and beets.
We have three varieties of beets in the mix, so there’s a little something for everyone. If you haven’t tried our white beets yet, now’s a great time! They’re sweet, mild, and won’t bleed or stain the other vegetables in your dish. Our red baby beets are small, sweet, and just the right size for roasting, steaming, or pickling. We also have a few golden beets left, while supplies last!
Whether you’re stocking up on salad mix, trying a new root vegetable, or planning a cozy fall dinner, we’ve got plenty of options to choose from.
We’re Just Getting Started!
Thank you for following along, cheering us on, and supporting our farm through every season. Getting these tunnels finished is a huge milestone for us, and we’re excited about what they’ll make possible in the months and years ahead.
We’re looking forward to growing through the colder months and bringing you more fresh greens and seasonal favorites for as long as the weather allows. The tunnels may be up, but we’re certainly not slowing down!
With greens and gratitude,
Matt and Allie
Turnip the Beet!
Today, we delivered the last two Salad Club and Just Salad shares of the season. What a great season it has been! Once again, we want to thank you all from the bottom of our hearts for being part of it.
But we’re still growing!
Last week, we officially finished one of our high tunnels and planted it with almost 1,000 heads of the lettuce that goes into our salad mix! We made it through September without a frost, but we’re ready for the potential frost this week. Bring it on! Our greens will actually continue to get sweeter as the temperatures drop because they build up sugars that act as a natural antifreeze. Pretty cool, right?
St. John Produce should be open for a few more weeks, but we’ve also officially secured one new pickup location and are working on another in Defiance.
We’re so excited to be working with Jacob’s Meats! They are now listed as a pickup location on our website. Pickup will be available from 12pm–5pm Thursday and Friday and 9am–12pm Saturday. We’ll keep you posted as things develop and as we finalize additional winter pickup options.
Please place your orders by Tuesday at 5pm for pickup later this week.
You can shop the online store here:
www.thatonefarmerguy.com/onlinestore
This Week on the Farm
This week, we’re especially excited about red turnips. These little beauties have a juicy, mild root with a slightly sweet, peppery flavor. They’re delicious raw. Just slice them thin for salads, sandwiches, or snacking. They’re also delicious roasted, which brings out their natural sweetness.
One of our wonderful weekly customers tried the turnips last week and shared how she prepared them. She sliced the turnips and some onion and sautéed them on the stove with avocado oil. We love hearing how you’re using the produce!
What Did the Farmers Do With Their Produce?
We thought we’d share what was happening in our own kitchen this week.
We grabbed a few bunches of White Russian kale, destemmed it, and stored it in a container in the fridge. We’re planning to braise it with pork, onions, and beans and serve it as a side dish with dinner tomorrow.
For lunch, we sautéed turnips, Tropea onions, and garlic in butter. While those were cooking down, we blanched some green beans and boiled chicken and cheese ravioli. At the end, we tossed the ravioli and green beans in with the turnips and garnished everything with fresh parsley.
It was a lot of different flavors in one dish, but we loved how vibrant and fresh everything was. That’s one of our favorite things about this time of year. You can walk into the kitchen with a handful of vegetables from the farm and somehow end up with dinner.
Will There Be Salad Mix?
We’re going to take a look at the lettuce tomorrow and decide if it’s ready to harvest. If it is, we’ll add salad mix to the online store!
Keep an eye on our social media to see whether it makes its way into the online store, gets stocked at St. John Produce, or heads to market with us.
We still have plenty of goodies in the online store, including your everyday staples, fresh herbs, hearty greens, fall squashes, arugula, roots for roasting, and green onions to ramp up just about any dish.
And We’re Still Moving!
Our goal right now is to get plastic on the remaining tunnels and lay down more landscape fabric, all while keeping up with harvesting, cultivating, seeding, and marketing. There’s always something to do around here!
Salad Club may be finished for the season, but the farm certainly isn’t. We’re looking forward to filling these tunnels, growing into the colder months, and keeping fresh produce available for you as long as we can.
Thank you for sticking with us through another season and for continuing to support our farm. We hope you’ll keep following along, stopping by the markets, visiting our pickup locations, and checking the online store as we make our way into fall and winter.
There’s still plenty growing around her, and we can’t wait to share it with you.
With greens and gratitude,
Matt and Allie
Week 17: Lettuce Wrap up Salad Club and Just Salad
The Final Week of CSA
Well, here it is: the last week of CSA! We’ve truly enjoyed these last 16 weeks, and we’re so thankful to have such a loyal group of members who gave us purpose and something positive to look forward to during a difficult season.
Between car accidents, personal loss, wildfires, blazing heat, and days upon days of rain, this summer certainly kept us on our toes. But there were plenty of good things mixed in, too! We started building tunnels that will help us grow earlier-season and better-quality produce, enjoyed visits with family, strengthened partnerships with our fellow local growers and businesses, and got to know so many of our new members. We loved seeing how involved you were throughout the season, supporting our local business friends, visiting us at the farmers markets, and sharing photos of the meals you made with your produce.
Thank you for showing up for us through the highs and lows of this season. Knowing that our produce was making its way into your kitchens and onto your dinner tables made all the hard work worthwhile. We’ve loved being a small part of your summer, and we hope you’ve enjoyed being a bit part of ours!
CSA May Be Wrapping Up, but We’re Not Done Yet!
Even though the CSA season is coming to a close, we’re still growing and selling! Thanks to the new tunnels we’re working on, we’re planning to have fresh produce available into the winter months.
St. John Produce and the Defiance Farmers Market are still open for the season, and we’re finalizing our winter pickup locations and details now. We’ll share more information soon so you can keep stocking your kitchens with fresh, local produce even after the farmers markets wind down. Stay tuned!
A Note About Your CSA Gift Card
If you were a Salad Club or Just Salad member and still have a balance remaining on your gift card, I’ll be reaching out by email with your remaining balance and the code you’ll need to continue placing orders. You can keep using those funds in our online store!
If you’ve already used your full gift card balance, you can continue shopping with a credit or debit card. We’re happy to keep those greens coming!
Please place your orders by Tuesday at 5pm for pickup later this week.
Shop the online store here:
www.thatonefarmerguy.com/onlinestore
This Week’s Shares Include:
Salad Mix
Collard Greens
Delicata or Heart of Gold Squash
This share is practically wearing a cozy sweater! Hearty greens and sweet, flavorful winter squash are a perfect way to welcome fall.
Collard Greens: A Few Ideas
Collard greens are the sturdy workhorses of the leafy green world. They can handle heat, long cooking times, and plenty of flavor. If you’re looking for a few ways to use them, here are some ideas:
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 large leaves briefly and use them as wraps for grains, beans, or your favorite proteins.
Add to soups and stews: Collards hold their shape during cooking, making them perfect for hearty soups and braises.
Recipe: Maple Roasted Squash with Crispy Chickpeas
If you’re new to delicata or Heart of Gold squash, this is a great place to start! Both varieties have a sweet, nutty flavor that pairs beautifully with maple syrup, Dijon mustard, and smoky spices. Roasted with crispy chickpeas, this recipe makes a delicious fall side dish or an easy meal served over fresh salad mix or cooked greens. This recipe just screams fall to us!
A quick squash tip: Delicata squash has thin, edible skin that becomes tender and delicious when roasted, so there’s no need to peel it. Heart of Gold squash has tougher skin, so peel it before cooking.
Ingredients
1–2 delicata squash or 1 Heart of Gold squash
1 can chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Optional: crumbled feta or goat cheese
Optional: a handful of arugula or salad mix
Directions
Preheat the oven to 425°F.
Slice the delicata squash lengthwise and scoop out the seeds. Cut into ½-inch-thick half-moons. If using Heart of Gold squash, peel it first and cut it into ½-inch cubes.
Pat the chickpeas dry with a clean towel and place them on a sheet pan with the squash.
Drizzle with olive oil and maple syrup, then add the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
Spread everything into a single layer and roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized and the chickpeas are crispy. Heart of Gold squash may need a little extra time, depending on the size of the cubes.
Serve warm over fresh arugula or salad mix, or alongside cooked greens. Finish with crumbled feta or goat cheese, if desired.
One Last Thank You
As we wrap up this CSA season, we want you to know how much your support means to us. Farming is rewarding, but it isn’t always easy, and this season reminded us just how much a good community matters. Every order, market visit, shared recipe, and kind word helped keep us going.
Thank you for choosing our farm, trying new vegetables, sharing our produce with your families, and allowing us to be part of your summer. We hope you’ll stick around as we head into fall, winter and the 2027 growing season. There are still plenty of greens to grow, tunnels to finish, and vegetables to share!
We may be closing out the CSA season, but we’re not saying goodbye. We’ll see you at the market, at a pickup location, or in the online store soon!
With greens and gratitude,
Matt and Allie
Week 16: Hoop, there it is!
When it hasn’t been raining, we’ve been building!
Matt and the crew have been busy getting the tunnels together. They constructed the hoops, put in the ground posts, got the hoops standing, and secured everything together. We have just one more to get standing, and then it will be time to pull plastic!
Since it’s raining today, we’re taking a little break from construction and doing something fun with Matt’s dad and uncle before they head back to New Mexico later this week. We’re so thankful they made the trip out to help us get these tunnels started!
Please place your orders by Tuesday at 5pm for pickup later this week.
You can shop the online store here:
www.thatonefarmerguy.com/onlinestore
This Week’s Shares Include:
Salad Mix
Green Beans
White Beets
You’ve had these items before, so this week is all about sticking with a trusted favorite or trying something new!
It’s wild to think about, but we’re already looking ahead to winter! We’re currently finalizing our winter pickup locations, days, and other details so we can keep getting fresh produce into your hands even when the farm is tucked in and covered up (literally) for the season.
We’ll be sharing our winter pickup schedule soon, so keep an eye out! If you’ve been wondering how you’ll get your farm fix once the farmers markets wind down, we’ve got you covered. We’re excited to keep the fresh produce coming through the winter months!
For now, we’re going to enjoy these last few days of tunnel building help while we can and hopefully get that last hoop standing soon!
With greens and gratitude,
Matt and Allie
Week 15: Lettuce Get This Tunnel Started
This is such an exciting week on the farm! Matt’s dad and uncle have officially arrived from New Mexico to help us build the tunnels, so things are about to get busy around here. And to finish out the week, we’re attending a farm to table dinner featuring several local vendors alongside our produce. We’ll be sure to share some of the fun on social media!
We’re also planning to keep the St. John Produce stand stocked with lots of fun produce this week, including salad mix, head lettuce, and other goodies from the online store.
It’s that time of year when there’s a little bit of everything happening on the farm. We’re hanging onto the last tastes of summer while welcoming in the first tastes of fall. It’s a pretty delicious time of year, so soak it all up while you can!
This week you’ll find:
Herbs: cilantro, dill, and parsley
Hearty greens: chard, collard greens, and white Russian kale
Salad greens: head lettuce and arugula
Roots: red radishes, multiple colors of beets, kohlrabi, and carrots
Summer favorites: cherry tomatoes, sweet Italian frying peppers, and jalapeños
Daily staples: garlic, candy onions, and scallions
Online Store
Please place your orders by Tuesday at 5pm for pickup later this week.
You can shop the online store here:
www.thatonefarmerguy.com/onlinestore
This Week’s Salad Club Share Includes:
Head lettuce
Big ol’ watermelon
We have just enough watermelons for our Salad Club members, so they won’t be listed on the website. If you’re a Salad Club member and would like a watermelon, just leave us a note in the comment box at checkout!
Now, we’re going to get back to work! Place an order in the online store, stop by St. John Produce or Quality Health Foods, or come see us at the Defiance Farmers Market.
With greens and gratitude,
Matt and Allie
Week 14: Fall-ing into Place
Sorry for the late blog today. We did our usual Sunday morning routine, headed to a cookout to celebrate Matt and my grandpa's birthdays, and came home planning to take a quick nap.
Well, it turned into several hours, and we woke up trying to figure out what year it was. I think that confirms we've been working hard and probably needed the rest!
Matt has been hard at work clearing and tilling the fields, getting them ready for the tunnels and for planting our fall crops. The heat and humidity can really take a toll on you, so we're doing our best to listen to our bodies and keep moving at a sustainable pace.
The storm that rolled through early Saturday morning also kept us up for a while. Thankfully, we received just the right amount of rain and didn't have any damage from the storm. We'll call that a win!
We have quite a few fun things potentially coming down the pike this week, including green beans, watermelon, garlic, and tomatoes. We're still waiting to see what the fields decide to give us, so we'll keep you posted!
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:
5 oz Bag of Salad Mix
Tricolor Green beans
Farmer's Choice
Salad Is Back!
Do you believe your eyes? Yes, salad mix is back!
If you've been waiting for your greens, this is your week. Now is the time to take advantage of all those favorite summer vegetables while you still can and throw together something fresh and colorful.
Green Beans
Green beans are one of those vegetables that don't need much fuss. Steam them, sauté them with a little bacon, enjoy them fresh in a salad, toss them into a stir fry, or add them to a frittata.
A few weeks ago, we picked up some green beans at the market and made Chicken and Green Beans from Aaron and Claire, and we loved it! It's a quick, simple meal that comes together in about 15 minutes but tastes like something you'd order at a restaurant.
You can find the recipe here Chicken and Green Beans: https://aaronandclaire.com/chicken-and-green-beans/
The Final Stretch
Can you believe we're down to just four weeks of Salad Club?
If you've missed a week or two because of vacation or other plans, don't worry! This is our chance to help get your Salad Club balance back on track. Over the next few weeks, we may add an extra item or two to your share so you can use the balance you've already paid for.
Fall crops are going into the ground, the tunnels are getting closer, and the fields are starting to look a little different every day. Slowly but surely, we’re getting our ducks, and our vegetables, in a row! With the tunnels being built this season, we’ll be able to keep this party going well into the ‘ber months, including November and December. So if you’re looking at your gift card balance thinking, “I need to use this up,” don’t panic! There will be plenty of time to put those dollars to good use. We’ll keep you posted as we figure out our fall and winter pickup locations and days. We’re excited to keep growing, harvesting, and keep this vegetable party going!
Thank you for continuing to stick with us through all the twists, turns, heat waves, storms, naps, and everything else this season has thrown our way. We're grateful to have you along for the ride.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 13: Week 13: All Work and No Play… Except for June
The last of the parts to build our tunnels have finally arrived! Matt's dad and uncle are coming up from New Mexico in September to help us put them together, and we couldn't be more excited to get started. Until they make the journey to Ohio, Matt has been working hard to keep the ground clean and clear. This will make the building process much easier, and once the tunnels are up, we'll be able to plant directly into them.
Matt has also been seeding like you wouldn't believe, getting crops ready for fall. As soon as those tunnels are standing, we'll have plants ready to go in them! The cool nights we had last week created the perfect conditions for lettuce and spinach to pop, so we're excited to see some of those crops really start taking off.
Since I've been back to work, June, our Boston Terrier, has officially been appointed the position of Matt's farm manager. She takes this role very seriously. June keeps a close eye on everything happening in the field, makes sure Matt stays on task, and provides valuable supervision from the shade. Of course, every good manager knows the importance of delegation, so June is also very good at sleeping on the job and letting Matt handle the actual work. She doesn’t contribute to the harvest, but she certainly keeps morale high!
Matt's previous farm manager, Barky, has officially retired and is now enjoying the quiet life of luxury. His days are spent soaking up undisturbed naps on the couch, keeping a close eye on his lawn, and making sure absolutely no one gets any ideas about stepping foot on it. Retirement suits him well.
Online Store:
www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for pickup later this week.
This Week's Salad Club Share Includes:
Arugula
Purple cabbage
Candy onions
Arugula is one of those greens that can do a little bit of everything. Toss it into a salad for a peppery bite, pile it onto sandwiches or burgers, or wilt it into pasta, eggs, or a warm grain bowl. If you have more than you know what to do with, try turning it into pesto!
Purple cabbage is crunchy, colorful, and incredibly versatile. Slice it thin for slaw, add it to tacos or sandwiches, toss it into a stir-fry, or roast it with a little olive oil and salt. And don't be afraid to eat it raw, its crunch is one of our favorite things about it!
Candy onions are sweet, mild, and perfect for just about anything. Slice them thin and add them to sandwiches, burgers, salads, or tacos, or let their natural sweetness shine by roasting, grilling, or caramelizing them. They're also a great addition to the dirty cabbage recipe below.
Dirty Cabbage
We've been seeing a lot of recipes for dirty cabbage online lately, and it inspired Matt to recreate a dish his mom made when he was a kid. His version combines sautéed cabbage, julienned carrots, green onions, and smoked sausage with cooked tricolor rotini pasta. We cooked the meat and vegetables in olive oil and seasoned everything with garlic, salt, pepper, cumin, and soy sauce.
We made a few additions to the original recipe, including seared chicken tenderloin and some Dino kale, which you can find in the online store! The result was a hearty, flavorful meal that used a whole bunch of vegetables and made excellent leftovers. It's one of those recipes where you don't really need a recipe. Start with whatever vegetables you have in the fridge, add your favorite protein, season it up, and toss it all together with pasta. Farm cooking at its finest!
As we head into September, there's a lot happening behind the scenes. The tunnels are getting closer, fall crops are growing, and the fields are slowly making the transition from summer to fall. We're excited for what the next few months will bring, and we're sure June will be there supervising every step of the way.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 12: It’s Corn!
It’s corn! A big lump with knobs. It has the juice!
Do you remember that song from a few years ago? It’s been stuck in our heads ever since we realized it was finally time for a corn share. And honestly, we can’t imagine a more beautiful thing.
This week is also a little different because we're excited to tell you about a new partnership. We’ve teamed up with a friend in Fulton County who has 80 acres of certified organic farmland. He’s growing some certified organic crops for us that we don't have the acreage, equipment, or infrastructure to grow ourselves. Things like sweet corn, potatoes, squash, onions, and a few other crops throughout the season.
We love that this partnership allows us to offer you even more certified organic produce while supporting another local organic farmer. It also means we can bring you some things that simply don't make sense for us to grow on our own farm.
Matt and Steve are constantly communicating. Whether they’re talking about which varieties to grow and how much to plant, cultivation methods, when to harvest, or simply how things are going. We trust our friend and the way he grows his crops, but we don't just take his word for it! We check everything that comes through the partnership to make sure it meets our standards for quality, freshness, and flavor before it makes its way into your share or onto our online store.
Along with our usual crops, We have a small number of cantaloupes available this week! These melons have a really fun flavor. A distinct lemon lime note mixed with the classic sweetness of cantaloupe. We don't have many, so grab one if you see them in the store!
Please place your orders by 5 p.m. Tuesday for pickup later this week.
Link to online store: www.thatonefarmerguy.com/onlinestore
This Week’s Salad Club Share Includes:
• Head lettuce
• One dozen ears of sweet corn
Sweet Corn
Kind of like celery, what do we even say about corn? You know what to do!
Boil it, grill it, steam it, and eat it straight off the cob. There really isn't a bad way to enjoy fresh sweet corn. You can also cut the kernels off the cob and add them to salads, tacos, pasta, or stir fries. Make a batch of Texas/cowboy caviar, whip up a corn dip, or get adventurous and make elote.
And don't forget you can freeze corn to enjoy a little taste of summer when the snow is falling.
Our sweet corn is a limited time item. As long as growing conditions cooperate, we have just one more planting after this one. So if your family loves corn, now is the time to stock up!
A Salad Dressing We've Been Eyeing
We've been talking about this dressing all week, and while we haven't actually made it yet, we think it would be delicious with our meal plan and this week’s lettuce. We're planning to add some napa cabbage, carrots, green onion, and celery to ours for a big, crunchy summer salad.
Sesame Lemon Dressing
• 2 tablespoons extra-virgin olive oil or neutral oil
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic, grated
• ½ teaspoon sesame seeds
Whisk everything together in a small bowl. Drizzle over your salad, toss, and enjoy!
Inspired by: Easy Asian Salad with Sesame Lemon Dressing - Christie at Home
We’re really excited about what this new partnership will allow us to offer you. Farming doesn't always mean growing everything yourself, it can also mean finding good people to grow alongside you. We're grateful to have friends who share our commitment to organic farming and are excited to bring even more of that food to your tables.
And now, if you'll excuse us, we're going to go listen to It's Corn for the 47th time.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Week 11: We’ve got Tunnel Vision
Turning the Corner to Fall
Well, the few hundred degree weeks of summer have finally caught up with us! We are, as of right now, taking a week off from harvesting salad mix. We still have a little bit growing in the field, but it will be a better product if we give it one more week to grow. We also have more rows seeded and germinated that are still a few weeks away.
We think we're officially on the other side of summer's peak. Now we just need the rain (which we are still very thankful for) to hold off long enough for us to break ground and get more fall crops planted!
Big News for the Farm!
On a MUCH more exciting note, something that's been years in the making is finally coming to fruition. This is a big deal for us!
We've been approved for a USDA NRCS grant to build high tunnels and low tunnels on our farm!
The high tunnels will help us extend our growing season, meaning we'll be able to grow spring crops (including lettuce!) earlier in the year and keep fall crops (including lettuce and other leafy greens) growing later into the fall and early winter. They'll also give our crops protection from some of our most vicious predators, deer and rabbits, as well as heavy, damaging rains.
The low tunnels will provide additional season extension and protection from insects.
The equipment is on its way, and we're planning to get these structures up as soon as possible. Our goal is to use these tools to keep putting fresh, safe, organic produce on your table for more of the year, including the winter months!
A huge thank you goes to our local NRCS office and everyone who had a hand in making this happen. There has been a lot of paperwork, planning, and behind the scenes work to get us here, and we’re incredibly grateful for everyone who helped make this opportunity possible.
Even though our salad mix isn't in the online store this week, we still have plenty of organic produce for you to choose from, including chard, kale, kohlrabi, red, golden, and white beets, orange and rainbow carrots, Tropea onions, scallions, eggplant, green and Napa cabbage, and celery.
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:
Green curly kale
Rosa Bianca eggplant
Celery
Green Curly Kale
Since our lettuce is taking the week to grow, we're getting creative with eating our greens!
Kale makes an easy side dish when sautéed with a little oil or bacon. It doesn't take long to cook. Once the leaves turn a vibrant green and become tender, they're ready to eat. We usually pull out a leaf and give it a taste to check. You can also add kale to scrambled eggs or a frittata, toss it into pasta, or stir it into soups.
If you're eating kale fresh, remove the thick stems and give the leaves a quick massage to soften them up. And if you're looking for another way to enjoy this week's kale, we've included a recipe for kale slaw below.
Rosa Bianca Eggplant
Rosa Bianca eggplant is one of Farmer Matt's favorites. He likes it because it has a mild, sweet flavor and recommends grilling it!
Chop it up, toss with salt, pepper, and olive oil, and grill it while your meat is resting. It's an easy side dish that doesn't require much fuss. And if you're feeling a little more adventurous, this variety would be delicious in eggplant Parmesan.
Celery
What do we say about celery? You know what to do!
But seriously, farm-fresh celery has so much more flavor than the stuff you find at the grocery store. We're going to make a batch of tuna salad with ours so we can really enjoy it.
We're excited about what these new tunnels will mean for the future of our farm. There is still a lot of work ahead of us, but we're looking forward to having more tools to keep growing and providing fresh produce for you well beyond the traditional growing season.
Thank you for continuing to grow with us. We're excited to see what the rest of this season, and the next ones, bring!
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Kale Slaw
Kale doesn't have to mean a bowl of greens with a side of ranch! Kale slaw is one of our favorite ways to use a bunch of kale because it's crunchy, colorful, and holds up well in the fridge. And if you have a few carrots or green onions hanging around the fridge looking for a job, this is a pretty good one.
Give the kale a quick massage with the dressing to soften it up. Toss thinly sliced kale with shredded cabbage, carrots, and onion, then add a bright, tangy dressing and you've got a side dish that gets even better after sitting for a bit.
It's great alongside grilled food, piled onto tacos, or eaten straight from the fridge when you need a quick snack.
Easy Kale Slaw
Ingredients
For the slaw:
1 bunch kale, stems removed and thinly sliced
2 cups finely shredded cabbage
2 carrots, shredded or julienned
2–3 green onions, thinly sliced
¼ cup sunflower seeds or pumpkin seeds (optional)
For the dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar or lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon salt
Freshly ground black pepper, to taste
Directions
Add the sliced kale to a large bowl. Add a pinch of salt and massage the kale with your hands for 1–2 minutes, until it becomes darker green and more tender.
Add the cabbage, carrots, green onions, and seeds.
Whisk together all of the dressing ingredients in a small bowl or jar.
Pour the dressing over the vegetables and toss well to coat.
Let the slaw sit for at least 15–20 minutes before serving. It can also be made a day ahead. The kale will soften and the flavors will have even more time to mingle.
Store leftovers covered in the refrigerator for 3–4 days.
Farm Tip: This is a great "use what you have" recipe. Swap in rainbow carrots for extra color, add fresh herbs, or toss in some edamame for a little extra protein.
Week 10: Back to a Fall Routine
We were a little quiet on social media this week as we adjusted to Allie going back to work. That doesn't mean things were quiet on the farm! We're both a little tired as we settle into a new routine, but the farm keeps moving.
We've been cleaning things up from a busy summer while continuing to prepare for fall. We also started harvesting from our main-season beet patch. We grew four varieties this year, each with its own size and color, and we're excited to start sharing them with you!
You'll find beets in the online store along with other seasonal favorites like chard, carrots, green and Napa cabbage, kohlrabi, sweet Tropea onions, and scallions.
We will have a limited amount of salad mix available in the online store this week. Make sure you place your order early if you want to guarantee your weekly greens! Priority is always given to our Salad Club, Just Salad, and Farm Friend members. When sign-ups for the 2027 season roll around, keep that in mind!
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:
One 5oz bag of salad mix
Napa cabbage
White beets
White Beets
Last week we gave you rainbow carrots, and this week we're bringing you a different kind of colorful surprise.. A white beet!
If you think you're not a beet person, we dare you to give these a try. White beets lack the pigments that give red and golden beets their vibrant colors, which means they don't have the same antioxidants. But they still pack plenty of nutrients and have a mild, subtly sweet flavor with very little of the earthy taste that can turn some people away from beets. Plus, they're a great option when you want all the beet goodness without turning your cutting board (or your hands) pink!
You can roast, steam, boil, sauté, pickle, or eat them raw in salads. They also make a beautiful, creamy addition to soups and purées. And wouldn't a white beet borscht be pretty cool? We might just have to make a share or bundle for that!
One thing we noticed with these beets is that they oxidize quickly once cut. To help keep them looking fresh, store cut beets submerged in water, similar to how you might store cut apples or potatoes.
For dinner tonight, we're having steak, steamed white beets and broccoli, and Gruyère garden biscuits from Kat's Kitchen. You can find Kat on Facebook or at her stand at the Defiance Farmers Market. Supporting local farms and local bakers makes for a pretty great dinner!
Napa Cabbage
Napa cabbage is another one of our favorites. It can be used in a stir-fry just like bok choy, chopped into salads or slaws, steamed or braised, or added to soups and stews. And, probably our favorite way to use it, you can turn it into homemade kimchi. If you're interested in our kimchi recipe, let us know! We'd be happy to share it.
At the farmers market, Napa cabbage is a new vegetable for a lot of people. We often tell customers that they may have already eaten it without realizing it, especially if they've ever had one of those crunchy ramen noodle salads at a potluck!
Here's a recipe that's perfect for these last few hot days of summer. There are several recipes for a salad like this!
Napa Cabbage Salad
Ingredients
1 head Napa cabbage
1 bunch green onions, minced
⅓ cup butter
1 (3 oz.) package ramen noodles, broken into pieces
1 cup slivered almonds
2 Tbsp. sesame seeds
¾ cup vegetable oil
½ cup white sugar
¼ cup apple cider vinegar
2 Tbsp. soy sauce
Directions
Finely shred the cabbage; don't chop it. Combine the cabbage and green onions in a large bowl. Cover and refrigerate until ready to serve.
Preheat the oven to 350°F. To make the crunchy topping, melt the butter in a pot. Stir in the broken ramen noodles, almonds, and sesame seeds.
Spread the mixture onto a baking sheet and bake for 5–7 minutes, stirring frequently so it doesn't burn. Remove from the oven once browned and crunchy.
To make the dressing, heat the oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring to a boil and boil for 1 minute. Remove from the heat and allow to cool.
Just before serving, toss the cabbage with the crunchy topping and dressing. Serve immediately, the crunchy topping will get soggy if it sits too long.
Recipe: allrecipes.com/recipe/18517/napa-cabbage-salad/
As we settle into this new rhythm, we're grateful for the reminder that the farm doesn't really have an "off switch." There's always something growing, something to harvest, or something to get ready for the next season. Thank you for continuing to show up for us, whether you're picking up a share, placing an online order, or saying hello at the farmers market. We're looking forward to filling your tables with the flavors of late summer and early fall.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
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