Week 8: We Need to Hear from You
Greetings from Chicago! (still no salad)
Happy August,
We've been hearing from a few of you that you haven't been receiving the emails, so you will be receiving a regular email as well as the newsletter this week.
This week’s update is coming to you from Chicago, where we just dropped Coltin off at the airport. We're sad to see him go, but excited for the start of his senior year. He was such a huge help with harvesting, washing, packing, and marketing. We'll miss him around the farm.
Important Pickup Update
We’ve got our organic inspection this Wednesday (also our normal harvest/pack day), so we’re proposing that pickup be moved to Friday at your usual location.
If Friday doesn’t work for you, we can also offer a Thursday evening pickup at the Bryan Farmers Market, or work with you on another solution.
Please reply to this email with a quick “OK” and how you feel about jalapenos/spicy food or reach out to coordinate another option.
Still Growing
Same update as last week: salad is still growing and not quite ready yet. We know this isn’t ideal, and we appreciate your patience.
If you're not into the greens we’ve got available this week, just let us know! We’ll send you a discount code so you can pick out something else from the online store. If you already have a code, it’s still valid.
This Week’s Share:
Napa Cabbage
Carrots
Green Onion
Jalapeño
Online store is open now and will stay open through Tuesday at midnight.
Check it out here: https://www.thatonefarmerguy.com/onlinestore
7 Ways to Use Napa Cabbage
Quick Slaw – Shred it with carrots and green onion. Toss with rice vinegar, sesame oil, a pinch of sugar and salt. Bright, crunchy, and goes with everything.
Add to Stir-Fry – Napa wilts quickly, so add it at the end. It soaks up flavor like a champ.
Lettuce Wrap-Style Tacos – Use the big leaves as wraps. Fill with ground meat, rice, or beans for a no-fork-needed dinner.
Make Kimchi (or a Shortcut Version) – Feeling adventurous? Try your hand at homemade kimchi (see recipe below). Or do a quick-pickle version for a fast hit of flavor.
Toss into Salads – Use Napa as a base or mix with other greens. It’s sturdy and crunchy, perfect for summer salads.
Stir Into Fried Rice – Leftover rice + egg + veggies + Napa = magic. Finish with soy sauce or chili crisp.
Grill or Roast It – Slice in halves or quarters, brush with oil, and roast or grill until tender and charred. Finish with dressing.
Quick Kimchi Recipe with Green Onion & Jalapeño
Ingredients:
1 Napa cabbage, chopped into 1–2" pieces
1 large carrot (or as much as your heart desires for all of the veggies), peeled and julienned
4–5 green onions, chopped into 1-inch pieces
2–3 jalapeños, thinly sliced (adjust to heat preference)
Kosher salt or sea salt (non-iodized)
See equation below to figure out the amount salt you need!
Instructions:
Mix the Veggies: Add cabbage, measured salt, carrot, green onion, and jalapeño to a bowl. Use gloved hands or a spoon to mix everything together. Let sit for an hour or until the juices come out. Massaging it will make this happen faster.
Pack & Ferment: Pack tightly into a clean jar, pressing down to remove air pockets. Leave 1 inch of headspace. Let sit at room temp for 1–3 days (cooler = slower). We do weeks or months, but we like it sour! If you have any other ferments, add a tablespoon of the liquid as a starter. You could even add some kombucha as a starter. Burp daily to release pressure.
Refrigerate: Once it’s tangy and bubbly, refrigerate. It keeps for weeks and gets better over time.
Eat With: Rice, eggs, grilled meat, or straight from the jar!
Salt Brine Formula (by weight)
You can use anywhere from 2% to 4% salt for your brine, no less than 2%, no more than 4%. Using grams makes the math easier and more accurate.
Make sure you're weighing just the vegetables, not the bowl or the jar.
To calculate how much salt to use:
Weight of veggies (in grams or the smallest measurement your scale will do) × 0.02 to 0.04 = grams of salt
Example:
If you have 1000g of chopped veggies:
1000 × 0.025 = 25g salt
Tips:
Always use non-iodized salt (kosher or sea salt without anti-caking agents).
Thanks again for sticking with us through these late-summer weeks. We’re working hard to keep things colorful, tasty, and flexible. As always, reach out with questions, we’re happy to help.
Matt & Allie
That One Farmer Guy
Week 7: Rainbow Box
Happy Sunday, Farm Friends!
Thanks for being patient with us, we’re a day behind on the newsletter this week. It’s been a busy one! Big events like Flair on the Square take a lot of behind-the-scenes prep, not to mention all the energy on the day of. We brought around 300 stems of zinnias to the fresh market on Saturday and sold bouquets at the Fountain City Festival musical this weekend. We’re so grateful to be part of such a supportive community. Thank you for trusting us to grow your food!
On that note, you can purchase zinnias from us! We’re still working on the logistics, but if you need flowers for an event or would like a bouquet for your table, we would love to help you out with that!
The watermelons are officially harvested! They range in weight from about 3-12lbs and are $1.5/lb, which is anywhere from $7 to $20. Let us know if you’re interested, and we’ll set some back for you! They will make their appearances at markets this week.
Now for the real reason you're here: this week’s share!
Still no salad, but we’re working on it. Same as last week, if you’re not thrilled about the greens we’ve got, just let us know and we’ll make you a discount code so you can choose something else from the online store.
This Week’s Salad Club Share Includes:
Rainbow Chard
Tricolor Green Beans
Mixed Asian Eggplant
Online store is open now and will stay open through Tuesday at midnight.
Check it out here: https://www.thatonefarmerguy.com/onlinestore
P.S. You might see a few new additions pop up throughout the day. Keep an eye out! If you’re hunting for something specific, just reach out!
A Colorful Box, Inspired by the Art Festival!
Prepping for this week’s art festival got us in a colorful mood—so we packed your share with vibrant veggies.
Tricolor green beans will keep their colors raw but cook down to a more uniform shade. Try them in a three-bean salad or blanch and toss with a garlicky vinaigrette!
Asian eggplants come in purple and green varieties, with thin skin and a mild, sweet flavor. They’re perfect for stir fries—no need to peel!
Rainbow chard is one of those veggies that looks too pretty to eat—but you should absolutely eat it! Think of it as spinach’s sturdier, sassier cousin.
Here are a few ways to use it:
Sauté it: Chop stems and leaves separately. Cook the stems first in a little oil, then toss in the leaves. Add garlic or a splash of lemon or vinegar to finish.
Add to soup: Toss in chopped chard near the end of cooking for color and texture.
Eat it raw: Young leaves are great sliced thin.
Make wraps: Blanch large leaves for a few seconds, then stuff them for an easy, healthy wrap.
Feeling Veggie Overload? Try a Sheet Pan Meal
If your fridge is overflowing with veggies, here’s a simple solution: sheet pan meals. Today, we roasted a mix of eggplant, zucchini, cabbage, green beans, dill, and onions (grab some from Jimmy’s Fresh Batch at the Bryan Market!) for easy meals all week long. Just chop, toss with olive oil, salt, and your favorite herbs, and roast at 400°F until everything is golden and tender.
Thanks for sticking with us through the wild weeks of summer farming!
As always, reach out with any questions or kitchen confessions, we love hearing from you.
Matt & Allie
That One Farmer Guy
Week 6: A Tough Break for Salad, a Sweet Win for Melon
We’ve got good news and bad news. Let’s rip off the band-aid and start with the bad: Salad is down for a few weeks (more on that below).
Now for the good stuff: We spotted the first blush of color on our tomatoes, had our first small harvests of green beans and eggplant (not quite enough to go in shares yet), and *drumroll, please* watermelons are almost ready! Even though salad is on a short break, we’re right on the edge of having a lot of exciting summer veggies coming your way.
With that said, you’ll see a watermelon post early next week on social media. True to our word, we’re giving our Farm Friends first dibs on Farmer Matt’s all-time favorite crop. Honestly, if he didn’t care about y’all so much, he’d eat them all himself, and we’re pretty sure he could 😉
If you want to be on the watermelon list, just email us at thatonefarmerguy@gmail.com by Tuesday night (same time the online store closes). It’s first come, first served, and because quantities are limited, they won’t be listed on the online store. We’ll harvest them, weigh and price them, then reach out to folks on the list to coordinate pickup. These are ‘mini’ watermelons, so they’re not too intimidating—just the right size for a summer treat. If you’re even a little curious, go ahead and get on the list. No pressure—you can always say no when we reach out!
We also have pecks of pickling cukes available: $28 per peck (around 12 lbs depending on variety). If you're interested, email us with your preference: gherkin or pickling. Same as the watermelons, we’ll follow up with you to arrange details.
This Week’s Salad Club Share Includes:
Dino kale and a small head of green cabbage
Beets
Zucchini
Dill
The online store opens Saturday at 12:00 p.m. and stays open until end of day Tuesday:
Shop here: https://www.thatonefarmerguy.com/onlinestore
A Note for Salad Club and Just Salad Members:
This week’s greens are dino kale and green cabbage.
Dino kale is slightly milder and sweeter than other kales, with a subtle nuttiness. We love it best in salads, especially when massaged to soften it up.
Watch this quick video to learn how
If you’re really not into kale or cabbage, just let us know—we can make you a discount code for free choice on the online store instead.
About the Salad Mix…
Summer lettuce is always a gamble. The recent heat has been tough on both the salad mix in the field and the starts in the greenhouse. Our backup plan, summer crisp lettuce, turned out to be a big hit with the local rabbit population.
We know this isn’t what you signed up for, and we’re just as bummed. We're expecting salad to be down for at least two weeks, but we’ll keep you updated.
We know many of you joined for the salad—but we hope you’ll enjoy the variety we’re bringing in this part of the season. If you’re feeling anything less than great about your share, don’t hesitate to reach out. We’ll figure something out together.
Thanks for growing with us,
– Matt & Allie
That One Farmer Guy
Week Five: Brassicas and Banter
It might be the middle of summer, but we’re already thinking about fall! This week, we planted celery, two different types of winter squash, and a pie pumpkin with hull-less seeds called pie-pita.
But don’t worry — we haven’t forgotten about all the goodness summer has to offer! Two new crops added to the online store this week are rainbow chard and collard greens. We’re also seeing more fruit set on the eggplants and peppers every day. Matt keeps (im)patiently walking the rows, hoping to see some color on the tomatoes.
This Week’s Salad Club Share Includes:
Salad Mix
Green Cabbage
Carrot Bunch
Cilantro
The online store opens at 12:00 p.m. on Saturday and will stay open through the end of the day on Tuesday.
Link to the store: Store 2 — That One Farmer Guy
If you’re looking for inspiration for your cabbage, here’s one of our favorite coleslaw recipes. It works great as a side dish or as a topping for tacos! You can also roast or grill cabbage — we’re total goners when it comes to roasted or sautéed brassicas (that includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, and more). We put a couple of cabbage leaves on our kabobs and loved it! If your feeling adventurous, look up some recipes for roasted cabbage.
Thank you to everyone who has been sharing your photos and tagging us in your posts — keep them coming! We also love hearing how things are going, so feel free to reach out and let us know what you’re enjoying or what you’re cooking up.
– Matt and Allie
That One Farmer Guy
Green Cabbage, Carrot & Cilantro Coleslaw
Ingredients:
4 cups green cabbage, finely shredded (about ½ a medium head)
2 carrots, peeled and shredded
½ cup fresh cilantro, chopped
2 green onions, sliced (optional but great for extra zing)
Dressing:
3 tablespoons lime juice (about 1½ limes)
2 tablespoons olive oil or neutral oil
1 tablespoon apple cider vinegar (or rice vinegar)
1 teaspoon honey or maple syrup (adjust to taste)
½ teaspoon ground cumin (optional, for depth)
Salt and black pepper to taste
Instructions:
In a large bowl, toss together the cabbage, carrots, cilantro, and green onions (if using).
In a small jar or bowl, whisk together the dressing ingredients.
Pour the dressing over the vegetables and toss to combine.
Let sit for at least 15 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
Serve chilled or at room temperature. Stores well in the fridge for 2–3 days.
Optional Add-ins:
Thinly sliced jalapeño for heat
A splash of mayo or Greek yogurt for a creamy version
Toasted sunflower seeds or pepitas for crunch
Romaine Calm: Week Four is Here!
Happy Fourth of July!
We hope you're enjoying the holiday weekend with family, friends, and fireworks. Everyone, romaine calm — we’ve got something a little different to shake up your share this week!
The online store opens at 12:00 p.m. on Saturday and will stay open through the end of the day Tuesday.
The link to the store is below. Keep your eyes peeled! We will have a few new items this week.
This Week’s Salad Club Share Includes:
Romaine Lettuce
Beets
Green Onion
Silver Slicer Cucumber
Romaine lettuce is great chopped and tossed in a salad, or you can use the leaves as wraps.
Beet tip: Lately, we’ve been steaming veggies with almost every dinner. We chop off the beet greens (save those — they’re great sautéed or tossed into a salad!), halve the beets, and steam them in a basket until tender. A little salt and pepper at the end is all you need! If we have them in our fridge, we’ll also add carrots and zucchini to the steamer basket.
Cucumber pickle alert: Building on last week's video, if you combine cucumbers, green onions, and chili with a 2% salt brine, you'll end up with an easy Korean cucumber pickle. The video linked below offers three different recipes to try. If you’ve still got cucumbers from last week, this might be the perfect way to use them up:
▶️ Korean Cucumber Pickle Video
👨🌾 A Quick Story About Matt
We thought we’d share a short version of Matt’s backstory and why you’ll see so many Asian recipes in our newsletters.
Matt's love for Asian cuisine began in kindergarten while living in Fort Huachuca, Arizona. His best friend’s mom was from Korea, and whenever Matt visited after school, she introduced him to dishes like fish pancakes, rice cakes and tteokbokki. By the time he graduated high school, Matt was torn between studying plants or pursuing culinary school. Thankfully for us, he chose plants, but he never stopped cooking.
In 2019, at TomatoFest, he pulled out a wok and stir-fried veggies from that week’s harvest. That moment sparked his journey into food vending, where he began selling Chinese food and fried rice at local music festivals.
Now, he’s back to growing food and thrilled to share some of our favorite recipes with you each week.
We appreciate you and thank you for trusting us to grow your food!
Matt and Allie
That One Farmer Guy
Thank You + a 4th of July Treat
Holy moly, Farm Friends!
We are truly feeling the love after an amazing first week of orders and pickups. Thank you so much for supporting us and trying out the new online store — things went incredibly smoothly thanks to all of you.
To keep the good vibes going and encourage even more folks to shop online, we’re offering a little something special:
👉 Order now at: thatonefarmerguy.com/onlinestore
🎉 Use code: 4THOFJULY for $4 off any order over $20
🕛 Valid through Tuesday, July 1st at 11:59 PM
Important Holiday Note:
The 4th of July falls on a Friday, so we won’t be offering pickup that day.
Make sure to place your orders for Thursday pickup so you’ll be all set for weekend cookouts and celebrations. Fireworks and fresh produce? Yes, please!
We know this may be a different way of planning your meals and grocery trips — but once you try the convenience (and freshness!) of local, organic produce picked just for you, we’re confident you’ll never look back.
P.S. Already have a discount code? Try both and see which one gives you the better deal!
Thanks again for making our first week such a success. We're excited to keep growing with you!
Matt and Allie Baker
That One Farmer Guy
From Flowers to Ferments: Week 3 at a Glance
What a doozy this week has been! The heat has been out of this world. Hopefully, you've had some nice, fresh veggies to toss into a refreshing salad 🥗
The online store opens at 12:00 p.m. on Saturday and will remain open through the end of the day on Tuesday. You can shop here 👉 Online Store
This week’s share will include:
Salad Mix
Peas (One last hurrah! Maybe?)
Cucumbers — both pickling and slicing types
Peas: We wanted to send you peas one last time, as they’re nearing the end of their season. But don’t worry — the first round of green beans is starting to flower! And by green beans, we mean our tricolor mix: green, purple, and yellow. So it won’t be long!
Speaking of flowers, we harvested our first zinnia and cosmo bouquets Friday evening! Look for them at our Saturday markets — they’re bright, cheerful, and a great way to bring the farm indoors.
Also coming down the pike: napa cabbage and romaine lettuce.
Cucumbers: This week, we wanted to give you a cucumber you can enjoy now and preserve to enjoy a few weeks down the road.
This will be our first week offering slicing cucumbers — perfect fresh on a salad or with your favorite dip.
The pickles persist, and so do we.
We have a love/hate relationship with cucumbers. To get you the perfect pickle, we painstakingly pick them every day.
We just did our first lacto-ferment of the season with gherkins! Lacto-fermentation is the process of salting fruits and vegetables to allow lactic acid bacteria to thrive (think sauerkraut and kimchi). We follow Noma’s Guide to Fermentation, a fantastic resource if you want to learn the ins and outs of fermenting.
The process of making lacto-fermented pickles uses a basic brine method involving vegetables, water, and 2-4% salt of the water + vegetable weight. With higher sugar vegetables, it’s better to go with a higher percentage. The process creates sour, umami-rich pickles.The result? Sour, umami-rich, crunchy goodness.
Learn more about the method here:
Noma Guide to Lacto-Fermented Pickles — Ethan Chlebowski
A quick safety note: If you're trying lacto-fermentation at home, it’s very important to check your jars daily. The fermentation process releases gases, and if those gases aren’t released, pressure can build up — sometimes leading to overflowing brine or even cracked containers. Loosen lids or burp jars regularly, especially in the first few days, and make sure everything stays submerged.
A Special Visit: We had a couple of surprise visitors this week — our aunt and uncle from New Mexico stopped by during their cross-country road trip! It was so special to share the farm with them, take them on a tour, and prepare a meal using our vegetables, fruit from St. John Produce, and meat from our friends at Kinsman’s Farm in Archbold.
Share the love! Tag @thatonefarmerguy in your social media posts! We love seeing how you prepare and enjoy your produce — and we might even reshare your creations!
Matt and Allie
That One Farmer Guy
Welcome to Week 2 of the Farm Share
Week 1 is in the books, and we're excited to kick off Week 2. A big thank you to everyone for your patience as we worked through the first delivery. The logistics can be a little tricky, but we made it through with just a couple of minor hiccups.
A quick note about the online store:
We apologize for the confusion last week. We posted an update on the blog on Saturday, but unfortunately, the correct notification setting wasn’t enabled, so it didn’t go out to everyone. To make up for it, we're keeping the online store open through Wednesday at 12:00 PM, so you still have time to shop!
This Week’s Salad Club Share Includes:
5 oz Bag of Salad Mix
Zucchini
Kale
Baby Carrots
Salad Prep Tips from the Farm:
On Sundays, we like to prep most of our weekly salad ingredients so they’re ready to go. We slice up what we can (except for tomatoes and cucumbers, which are better fresh) and store it all in the fridge to quickly toss into a salad throughout the week.
This week, we prepped:
Turnips
Snap peas
Zucchini (trust us—it’s delicious raw in salad!)
Candy onions from St. John Produce (soaked in cold water to mellow the bite)
Grated carrots
We try to keep everything a consistent size—thin, but with a nice crunch. A mandolin slicer makes quick work of it. This way, all your veggies mix well with your greens and you get a bit of everything in each bite. Just add dressing, cheese, and a protein, and you’ve got a fast, healthy weekday meal—without dirtying the kitchen every time.
Quick Breakfast Tip:
We love sautéing kale to add to scrambled eggs or a frittata. It’s a simple way to get your greens in early!
Dinner Idea: Cheeseburger Salad
This week, we’re making one of our favorites: cheeseburger salad, using burger patties we batch-grilled over the weekend. We're sharing the recipe for Joshua Weissman’s burger sauce, which we tweak by substituting some of the mayo with Greek yogurt. We also add a splash of neutral oil and a bit of pickle juice to thin the sauce into more of a salad dressing. Then we toss our salad mix and prepped veggies, add the burger sauce dressing and chopped cheeseburger, and it’s ready to enjoy!
Burger Sauce Recipe:
2 onions
2 tbsp (28g) unsalted butter
2 dill pickles, finely diced
3/4 cup (180g) mayonnaise
1/2 cup (130g) ketchup
1/3 bunch chives, finely chopped (about 15g)
2 tbsp (27g) Worcestershire sauce
Salt and pepper to taste
Method:
Dice the onions and sauté them in butter over medium heat with a pinch of sugar and salt until deeply caramelized (about 30 minutes).
In a medium bowl, whisk together mayo, ketchup, chives, Worcestershire sauce, and a pinch of salt.
Stir in the finely diced pickles and caramelized onions.
You can find the original recipe here:
Joshua Weissman’s Burger Sauce
Thanks again for joining us this season. We’re grateful to grow for you!
Matt and Allie Baker
That One Farmer Guy
Online Store Live at 12:00pm
Happy Saturday!
Just a reminder that the online store goes live today at 12:00 p.m. It will be open through Tuesday, and pickup will be at the end of this week.
We’re anticipating this week’s Salad Club share will include salad mix, zucchini, kale, and baby carrots. We’ll send out more details in a few days!
If you liked the sugar snap peas, be sure to grab some now — the extreme heat this week might bring their season to an end.
Since this is the first week of the online store, if something isn’t working quite right or you have any questions, please don’t hesitate to reach out to us!
Have a great week! 💚🥗
– Matt and Allie
First Week of Just Salad and Salad Club
Hello Farm Friends!
We’ll start with the most important and exciting news—this week marks the first week of Just Salad and Salad Club!
This Week’s Salad Club Share Includes:
A 5 oz bag of salad mix
Sugar snap peas
Sweet salad turnips
The salad mix you know and love is back! Enjoy it as a fresh salad or piled onto sandwiches and burgers. We've also included a versatile vinaigrette recipe we’ve been making with Dijon mustard, garlic, olive oil, and red wine vinegar—it’s at the bottom of this newsletter!
We’re especially excited about the sugar snap peas. This is a superior strain from one of our favorite seed companies, known for its sweet, crisp pods. These are one of our go-to farm snacks—don’t be surprised if they disappear before you get your share home! If they do make it to your kitchen, they’re delicious steamed, sautéed, roasted, or blanched, depending on your meal prep plans.
You might be unsure when you hear “sweet salad turnip,” but please give them a chance! These Japanese turnips are known for their sweet, mild flavor and tender, juicy texture. No peeling required! Slice them raw for snacking or salads, cube and sauté them, roast them with other root veggies, or boil and mash them with potatoes.
Both the peas and turnips are excellent tossed into your salad—we like to thinly slice them before adding them to the bowl.
If you're in the Just Salad Club, your share will include a bag of salad. The online store will be open this Friday, and you will be able to purchase items to be delivered with your salad next week.
Other Updates:
The Bryan Farmers Market is taking the weekend off for the Jubilee. If you'd like to pick up veggies this weekend, you can find us at:
Defiance Farmers Market (Saturday, 9 AM–1 PM)
Our Daily Bread
Quality Health Foods
Our online store will open this Saturday (6/21) at 12:00 PM and close Tuesday night (6/24) at 11:59 PM for deliveries the following Thursday, Friday, or Saturday. Thanks for being patient with us as we get into the groove and figure out what works best for everyone.
Thank you so much for joining us this season. The farm memberships, newsletters, recipes, and this whole process are new to us, so we truly welcome your feedback. We want you to be just as excited as we are about the produce this season. Let us know how we can help—we LOVE talking about the farm!
Matt and Allie Baker
That One Farmer GuyDijon Mustard Vinaigrette
Ingredients:
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar (or white wine/apple cider vinegar)
6 tablespoons extra virgin olive oil
1 small clove garlic, minced (optional)
Salt and freshly ground black pepper, to taste
Instructions:
In a small bowl or jar, whisk together the Dijon mustard, vinegar, and garlic (if using).Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified (smooth and combined).Season with salt and pepper to taste.Let sit for a few minutes before serving to let the flavors meld.
Tips:
Store leftovers in a sealed jar in the fridge for up to 1 week.
Shake or stir before using.For a touch of sweetness, add ½ to 1 teaspoon of honey or maple syrup.
Hello Farm Friends,
Matt and Allie Baker from That One Farmer Guy here. As we are resting and recovering from a busy 2024 season, we are dreaming of the possibility that 2025 holds. You may think it is too early to think of summer produce, but this time of year is where our planning and organization for the upcoming season happens. We are developing our crop plans, ordering seeds, tools and inputs, signing up for markets, and working out details local retail partners.
We are excited to offer new opportunities for you to get your produce this upcoming season! We have weekly farm shares, an online store, multiple retail locations, and the Bryan and Defiance farmers markets.
About Community Supported Agriculture
Have you heard of Community Supported Agriculture (CSA)? CSA is a partnership between you, the CSA member and us, the farmers. Traditionally, community members pay the farmers up front at the beginning of the season in return for a weekly farm share. Farm Friend Membership, Salad Club, and Just Salad will be That One Farmer Guy’s variations of a CSA (we’ll talk more about the details later)!
Becoming a member of our farm provides many benefits to you as our members and to us as your farmers. When you sign up for our Farm Share/Membership program, we know the food we are growing has a home and some of the costs associated with growing your produce are covered. This provides us with early revenue to purchase seeds, maintain equipment, and obtain our certifications.
Farming is hard. By supporting our small, certified organic farm in this way, you should feel good knowing that you are taking action to help lighten the financial load to produce local food. Recognizing that we have a community that appreciates and supports what we are trying to accomplish helps alleviate the burdens first generation farmers are plagued by as we cultivate the path for a more sustainable, local food system.
Some of the benefits to you as a member include your produce being picked and packed fresh to order specifically for you. You will have access to our online farm store which will have what is new and fresh at the farm before it goes to our retail partners. Visiting the farm store will be like visiting our farmers market table, but you are the first customer of the morning every time. Imagine the table being piled high with everything our farm has to offer and as fresh as the moment we lovingly picked it. Our membership/share programs are the best way to guarantee that you have access to the full bounty of our farm this season. The online store will have more variety than our retail locations and farmers markets. During check out, members will choose a location and day that is convenient for them to pick up their produce. This will hopefully save you time while guaranteeing you get the produce you know and love throughout the season.
Farm Share/Membership Programs and Online Store
Why should you choose our CSA? We are truly a one of a kind farm in our area. We have always used organic growing practices (hence our motto fresh, local clean), but are honored to provide you with a USDA Organic Certification to add transparency and give you peace of mind. We have different options for you to choose from to best suit your needs.
Farm Friend Membership - $50
Do you want to support our farm in a big way, but want to have more control over your weekly produce order? Having a Farm Friend Membership will give you a 10% discount on items in the online farm store with the convenience of delivery on the day at the location of your choice. The discount can also be used at farmers markets! We will provide you with a personal discount code to use at the online store.
Just Salad + Farm Friend Membership - $127.50
Just Salad guarantees that you get your weekly greens every week before our retail locations are stocked even when the heat of summer reduces our yields. Plus, you receive a 10% discount on all items in our online store and farmers market. For signing up for Just Salad + Farm Friend, you will receive 25% off the Farm Friend membership cost. This is already included in the $127.50.
Salad Club - $270
If you are looking for a traditional CSA share where you do not have to interact with the website every week, this is your option! Sign up once for Salad Club and pick up your share every week throughout the season. This weekly option includes one 5oz bag of salad and 2-3 farmer’s choice options ($15 total value). The Farm Share will run for 18 weeks from mid-June through mid-October 2025. This option does NOT include the 10% discount at the online store and farmers markets.
Salad Club + Farm Friend Membership - $295
Whether you strive to have a more plant-based diet or have more mouths to feed, this is our solution for those who want more veggies. This weekly option includes one 5oz bag of salad and 2-3 farmer’s choice options ($15 total value). The Farm Share will run for 18 weeks from mid-June through mid-October 2025. You receive a Salad Club share plus a 10% discount on all items in our online store and farmers market. For signing up for Salad Club + Farm Friend, you will receive 50% off the Farm Friend membership cost. This is already included in the $295.
Farm Share/Membership Pick Up Sites
You can determine what day and site works best for you, and then during checkout, you can choose your day and pick up site for that week.
We have several different locations throughout northwest Ohio to best accommodate you!
St. John Produce locations (the red and white tents with the delicious fruit) on Thursday and Friday from 9am-5pm:
o Bryan – CVS Parking Lot - 341 W High St, Bryan, OH 43506
o Defiance – Old Office Max Parking Lot - 135 Stadium Dr, Bryan, OH 43506
o Archbold – Parking Lot North of Lugbill - 1396 S Defiance St, Archbold, OH 43502
o Napoleon – North of US6 on SR108 - 2601 Scott St, Napoleon, OH 43545
Farmers Market on Saturday morning from 9am-1pm:
o Defiance – Mall Parking Lot - 1500 N Clinton St, Defiance, OH 43512
o Bryan – North side of the Bryan Square - 150 W High St, Bryan, OH 43506
Phothera on Thursday from 1-2pm (Phothera employees only)
Our Daily Bread and Quality Health Foods in Bryan on Thursday from 2-5pm.
o Our Daily Bread: 209 S Walnut St, Bryan, OH 43506
o Quality Health Foods: 1001 W High St, Bryan, OH 43506
2025 Crop Plan
This season, we will be growing a lot of new varieties, but still have the classics you have come to know and love!
Lettuce: Salad Mix, Green Summer Crisp, Baby Roamine
Sugar Snap Peas
Tricolor Green Beans
Tomatoes: Clementine and Black Prince (2-5oz fruits), Romas
Eggplants: Italian and Asian
Melons: Sugar Cube Cantaloupe and Juice Box Watermelon
Cucumbers: Slicers and Pickles
Peppers: mostly sweet
Roots: Carrot, Radish, Turnip, and Beets
Celery
Squash: Summer and Winter
Cabbage: Red, Green, and Napa
Green Onion
Decided?
You trusting us with a portion of your food budget is not something we take lightly.
If you’re ready to take the next step and become a member, please head over to our online store.
https://www.thatonefarmerguy.com/onlinestore
If you have any questions, please feel free to reach out to us or visit our website! Our email is thatonefarmerguy@gmail.com. We also have Facebook and Instagram.
Thank you taking the time to read about what our farm has to offer! We hope you found an options works for you. Please tell your family and friends about us, pick up our produce grown with love at our retail locations, or come to see us at a farmers market.
Sign up on our website to be on our email list for farm updates!!
Got Salad?
Matt and Allie