Week 18: The Last Share
It’s the end of the 2025 Salad Club and Just Salad era. We’ve had so much fun putting together the weekly shares for you. Thank you for trusting us to grow your food and for keeping an open mind when it came to trying new vegetables and recipes!
The regular shares may be wrapping up this week, but the good news is we’ll still have plenty of produce for you! Last year, we sold through mid-January, and we expect a similar timeline this year. If you’re a Farm Friend member, your discount code will remain active for produce purchases through the end of the season at markets and the online store. Come see us at markets, place an order for pickup, or visit one of our retail locations! We’ll continue to keep you updated on farm news, recipe ideas, and plans for next season.
As we said, the gardens are still looking great! We’re considering offering 3-5 more shares at a similar weekly point of fall/early winter favorites to get you through Thanksgiving and the end of the season. If you’re interested or have any suggestions, let us know!
The St. John Produce stands are starting to close for the season, though Bryan and Defiance are still open for now. We’ll share exact closing dates once we know them. Friday was the last day for Archbold, but we’re excited to announce two new pickup locations there: Kinesis and Homestead Bulk Foods! Details for those are listed below and on our website.
Defiance friends: We’re looking for a new pickup spot in town! If you know a local business open on Fridays that would be willing to host a small cooler for order pickups, please let us know. All orders are placed and paid for through our website, so no money would need to change hands.
The Online Store is Open Now Through Tuesday at Midnight:
This Week’s Share Includes:
• Salad Mix
• Kabocha Squash
• Winter Radishes
These baby kabocha squash are rich, dense, and deeply sweet. This petite Japanese-style squash have smooth green skin and bright orange flesh that’s perfect for roasting, steaming, or turning into creamy soups and curries. If cooked through properly, the skin does get tender and is edible. Steaming is our favorite way to prepare them! We cut it into slim pieces before putting it in our steamer basket. Just a note—because they’re small, they can dry out quickly, so keep an eye on them while roasting! Cut them in half, scoop out the seeds, and roast scoop side down until tender.
Do you remember our winter radishes from last year? They’re back! These are not your average summer radishes. They’re crisp, juicy, and almost sweet, with a milder peppery bite thanks to the cooler weather. The colder it gets, the sweeter they become! Their thick skin helps them store for months in your fridge. Just trim the greens to about a quarter inch from the top and put them in a plastic bag if you’re saving them for later.
How to use them: We like to peel the radishes (since the skin holds most of the spice), then cut them into matchsticks with carrots for a crunchy snack. They pair well with hummus or ranch, or you can roast them alongside other root veggies with olive oil. They’re also great slow-cooked in soups or with a roast.
Pickup Locations:
Bryan
• St. John Produce – 341 W High St (CVS Parking Lot) | Fri: 9am–5pm
• Our Daily Bread – 209 S Walnut St | Fri: 9am–5pm
• Quality Health Foods – 1001 W High St | Fri: 9am–5pm
• Bryan Farmers Market – Bryan Square | Sat: 9am–1pm
•Divine Living - 6902 US Highway 127 | Fri: 10am–5pm (Pulaski)
Archbold
• Kinesis – 800 Stryker St | Fri: 9am–5pm
• Homestead Bulk Foods – 2578 Township Rd 20-2 | Fri: 9am–5:30pm
Defiance
• St. John Produce – 135 Stadium Dr | Fri: 9am–5pm
• Defiance Farmers Market – 1500 N Clinton St (Mall Parking Lot)
Markets:
• Defiance Farmers Market (9am–1pm): 10/18, 10/25, 11/1
• Bryan Farmers Market (9am–1pm): 10/18, 10/25
• Market at Parlor 1861 (9am–12pm): 11/1, 12/6
As we wrap up the 2025 Salad Club season, we just want to say thank you again, from the bottom of our muddy boots! You’ve shown up rain or shine, shared recipes, and cheered us on through another year of growing. We couldn’t do what we love without your continued support.
Even though the weekly shares are done, this isn’t goodbye. Stay tuned to our emails and social media for winter updates, new produce in the online store, and plans for next year’s Salad Club. Here’s to cozy soups, root veggies, and a little rest before the next planting season begins.
With gratitude and greens,
Matt and Allie Baker
That One Farmer Guy