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