Week 2: Kale Yeah!
Hello Everyone!
Welcome to Week 2!
Boy, has it been a busy week! On the bright side, we had the first of many big harvests of the season, started selling at St. John Produce, and delivered shares to all of our Salad Club and Just Salad members.
Farm Friends, the online store is officially open! I'll be reaching out today with your code for the 2026 season.
Link to the online store: https://www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
• One 5 oz bag of salad mix
• White Russian kale
• Japanese salad turnips
Have you ever tried salad turnips before? If not, you're in for a treat. They're one of those special crops that only comes around in the spring and fall, so enjoy them while you can! Japanese salad turnips are tender, crisp, and surprisingly sweet. Try them peeled and raw on a veggie tray, tossed into salads, roasted with other vegetables, added to mashed potatoes, or sautéed until golden brown.
White Russian kale has beautiful frilly leaves and a mild, slightly sweet flavor. It's much more tender than traditional curly kale and is perfect for enjoying fresh this time of year. Spring-grown kale is especially delicate, making it a great choice for both raw and cooked dishes.
Try it tossed into salads, blended into smoothies, or lightly sautéed with garlic and olive oil. It also pairs beautifully with spring favorites like asparagus, peas, and new potatoes. Add it to a frittata, pasta with lemon and Parmesan, or a simple white bean soup. The tender leaves even make delicious kale chips.
You may notice that the suggested Salad Club share only adds up to about $13 this week. If you've chosen Farmer's Choice, don't worry! We'll make sure you receive the full $15 value. You might receive a little extra of one of the share items or perhaps a surprise bunch of dill. That's part of the fun of Farmer's Choice!
If you've chosen Free Choice, there are a few additional items available in the online store this week. If you really enjoyed last week's French Breakfast radishes or garlic scapes, you can add those to your order again.
As the season picks up, so will the variety. Before long, we'll be adding tomatoes, herbs, beets, carrots, and so much more to the store. Thank you for supporting our farm and allowing us to grow food for your families. We're grateful you're along for the ride, and we can't wait to see what the rest of the season brings.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
A Season of Growth, On and Off the Farm
Hello everyone!
How is it already almost June? Do you know what that means? Our farm shares start this month! The greenhouse is full of transplants, the fields are filling up with crops, and thousands upon thousands of seeds are waiting for their moment to shine on your table this season.
A little update from the farm family: we recently returned from a wonderful vacation in sunny New Mexico! Over Memorial Day weekend, our son graduated from high school, and we couldn’t be prouder of the young man he has become. This fall, he’ll be heading to college to pursue a career as an electrician, and we’re excited for his bright future. See what I did there 😉
We also enjoyed some long-overdue time with family. The trip was short, but we’re grateful for every memory we made along the way.
Of course, none of it would have been possible without the family and friends who stepped in to keep everything running smoothly while we were away. From watering crops to caring for our pups, we are incredibly thankful for their help and support.
While many people may have been disappointed by the cool, rainy Memorial Day weekend, we were thanking Mother Nature for giving our crops some shade and a much-needed drink. The rain has helped set the stage for what we hope will be a productive and abundant growing season.
If you've already signed up, thank you! We're so excited to have you with us this season. Keep an eye on your inbox. Your introduction email will be arriving within the next few days with details about pickups, what to expect, and more.
Want to be part of our farm share program this year? There’s still time! Visit our website to learn more about the different ways you can support the farm and enjoy fresh, local produce all season long.
Salad Club – Enjoy a rotating mix of farm-grown vegetables with the option to customize your box or let us surprise you with a farmer’s selection based on what’s thriving in the fields each week.
Just Salad – Guarantee your weekly greens and get first choice of produce before our retail locations are stocked, even when the heat of summer slows production.
Farm Friend – Receive 10% off purchases at farmers markets and through our online store, plus early access to limited-availability items from the farm.
Online Store: Online Store — That One Farmer Guy
Pickup Locations: Retail and PIckup Locations — That One Farmer Guy
As we prepare for another season of growing food for our community, we want to thank all of you for your support. Whether you've been with us for years or are considering joining us for the first time, we're honored to be part of your table. We can't wait to share the harvests and all the stories that come along with them in the months ahead.
With greens and gratitude,
Matt and Allie
Farm Shares Remain Open, and Come See Us at Spring Fling!
Even though this spring has kept us on our toes, we’re moving forward with gusto! We already have carrots, radishes, lettuce, turnips, and your favorite sugar snap peas in the ground. Don’t even get us started on all of the flats we’ve seeded. We’re so excited for the 2026 season!
Do you miss us? Come see us this Saturday at Spring Fling on the Bryan Square! We’ll have spinach available, information about farm shares, and plenty of time to chat all things farm.
‼️Farm Share/Membership sign-ups
are open through Sunday, May 31st‼️
Visit our online store here: Online Store — That One Farmer Guy
As always, we strive to make it easier for you to enjoy your favorite organic produce all summer long.
How? Through:
An easy-to-use online store
Multiple pickup locations across Northwest Ohio
Flexible Salad Club options so you can choose what fits you and your family best
Your 2026 Options
1) Farm Friend
Receive a discount to use at markets and on online store orders picked up at a retail location.
2) Just Salad
Choose weekly free choice items or receive one 5oz bag of greens each week, plus the Farm Friend discount.
3) Salad Club
Choose weekly free choice items or receive one 5oz bag of greens plus 2–3 additional fresh farm items each week, our version of a traditional CSA.
Note: Just Salad and Salad Club memberships will be managed through a gift card system. This is the easiest way for us to offer the flexibility of free choice options. If you prefer farmer’s choice, we’ll handle everything on our end and select the latest and greatest fresh items from the farm each week.
Season Details
Farm Friend memberships are available throughout the entire market season.
Farm shares run for 17 weeks, from mid-June through early October.
If you’d like to join us for the 2026 season, sign up through our website above!
As always, if you have any questions, PLEASE reach out, we’d love to help.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Thinking Green
Just a quick hello!
Yesterday was St. Patrick’s Day, and it had us thinking all things green. We’ve been dreaming of lettuce, spinach, peas, green beans, celery, green onions, and so much more.
To those who have already signed up for a share or to be a farm friend, thank you from the bottom of our hearts. This upcoming season is going to be one for the books, and we’re excited to have you along for the ride.
A few quick reminders:
Our club options include Salad Club, Just Salad, and Farm Friend.
With Salad Club and Just Salad, you’re purchasing a seasonal gift card that gives you the option of free choice or farmer’s choice each week ($15 or $5 worth of vegetables) available for pickup at your selected retail location.
Farm Friend is a one-time purchase that gives you 10% off your orders all season long, plus first access to limited products.
You can sign up or browse your options anytime here:
https://www.thatonefarmerguy.com/onlinestore
If you sign up for Salad Club before the end of March, you’ll receive a free Thanksgiving Share. A larger-than-usual box filled with your fall favorites.
For our 2025 members: If you sign up before the end of March, you’ll receive 10% off your 2026 membership. If you need your code or run into any issues, just reach out. We’re happy to help.
Thank you for trusting us to grow your food and be part of your meals this summer.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
2026 Farm Shares Are Open
Hello friends,
Happy 2026! We’ve missed you this winter. These colder months have been a mix of wrapping up the 2025 season, taking a bit time to rest, and planning for the year ahead. With that, the growing season is officially on the horizon, and we’re excited to open sign-ups for our 2026 farm shares. You can find full details and sign up using the link below to our online store.
This year, we’re offering a few simple, flexible ways to enjoy fresh vegetables throughout the summer:
Just Salad
A weekly share for true salad lovers. Each week includes a fresh bag or bunch of seasonal greens, harvested at their peak and ready for your table. It’s an easy way to keep good greens in your fridge all season long.
Salad Club
A share with a little more variety, guided by the rhythm of the farm. Salad Club brings a rotating mix of farm-grown vegetables each week. You can choose your own produce online or opt for a farmer’s choice and let us do the picking based on what’s growing best that week. As a thank-you for early Salad Club sign-ups before March 31, members will receive a free Thanksgiving share, featuring a larger selection of seasonal fall favorites.
Farm Friend Membership
A flexible way to shop the farm while receiving 10% off purchases at farmers markets and through our online store. It’s a great option for anyone who wants regular access to farm-grown produce without committing to a weekly share or anticipate wanting more weekly produce.
Both shares run for 17 weeks, from mid-June through early October and are designed to be flexible for whether you like to plan ahead or prefer to be surprised.
Here’s how our shares will work this year: Farm shares will be purchased as a gift card that can be used in our online store, giving you the option to have full free choice each week. Gift cards are estimated at either $5 or $15 per week for 17 weeks. You may select your own vegetables and add additional items as you like. This lets you adjust based on your schedule and what you actually want to eat that week.
If you prefer a farmer’s choice option, do not place an order by the end of the day Tuesday, or contact us with other arrangements, the appropriate amount of farmer’s choice vegetables or weekly greens will automatically be deducted from your balance and delivered to your selected weekly pickup day and location.
If you use your balance before the end of the season, you can purchase an additional card to continue with weekly pickups.
As always, we’ll be in touch with pickup details and next steps as the season approaches. If you have questions, just reply to this email or reach out to us on social media, we’re always happy to help!
Thanks for supporting local food and growing with us. We’re looking forward to another season together.
Matt and Allie
That One Farmer Guy
Winter Greens & Warm Comebacks
Hello Everyone!
Long time, no blog! We hope you all had a wonderful Thanksgiving. Between illness and old man winter showing up earlier than expected, it’s been an interesting end to fall. With that said, you may have seen that we’re slowly getting back at it with markets, and even better, we’re reopening the online store!
Winter Pickup Details
This winter, we’ll be delivering pick-up orders on Fridays only. We currently have pickup locations in Bryan, Archbold, and Fort Wayne. We are still working on securing a Defiance pickup spot, so if you’re in that area and have a suggestion, we’d love to hear it! In the meantime, we can always work something out individually.
Shop the Online Store:
https://www.thatonefarmerguy.com/onlinestore
Want to see us in person?
We’ll be at the Summit City Farmers Market at Electric Works in Fort Wayne. A fun venue filled with shops and restaurants right in downtown!
📍 1620 Broadway, Fort Wayne, IN 46802
Winter Greens Are Back!
We currently have salad mix, arugula, and spinach, your winter favorites. Grab them while you can! There’s nothing quite like a crisp winter salad.
Winter Squash & Celery
Still available! If you order celery, you might notice a few yellow leaves, that’s simply wind burn. Even under row cover, there’s only so much we can do to protect it during those extreme days. We wanted you to know ahead of time so you’re not surprised.
The Real Stars of Winter: Root Vegetables
Available in 1–2 lb bags or bulk boxes (just send us a message to order bulk):
Radishes — 20 lb box: $30
Beets — 20 lb box: $40
Turnips — 20 lb box: $40
Our radishes (Red King, KN Bravo, Watermelon, and Mini Mak) is perfect for veggie trays, sheet pan meals, or slow-cooked roasts. Because they were grown in cool weather and frosted a few times, that usual peppery bite has mellowed into something sweet and crisp. We recommend peeling them, that’s where the “heat” lives, and also what allows them to store in your fridge for several months.
Beets are their good ol’ reliable selves, only sweeter this time of year! You know what to do.
Japanese Salad Turnips
These are truly something special. Grown under row cover and harvested at their peak, they’re tender, crisp, and surprisingly sweet. Try them peeled and raw on a veggie tray, tossed into salads, roasted with other veggies, added to mashed potatoes, or sautéed until golden brown.
I think that’s enough for now. We’ll keep you updated with reminders, new offerings, and any farm news as we move through the winter season. And as always, reach out with any questions. We love hearing from you!
With greens and gratitude,
Matt and Allie
Week 18: The Last Share
It’s the end of the 2025 Salad Club and Just Salad era. We’ve had so much fun putting together the weekly shares for you. Thank you for trusting us to grow your food and for keeping an open mind when it came to trying new vegetables and recipes!
The regular shares may be wrapping up this week, but the good news is we’ll still have plenty of produce for you! Last year, we sold through mid-January, and we expect a similar timeline this year. If you’re a Farm Friend member, your discount code will remain active for produce purchases through the end of the season at markets and the online store. Come see us at markets, place an order for pickup, or visit one of our retail locations! We’ll continue to keep you updated on farm news, recipe ideas, and plans for next season.
As we said, the gardens are still looking great! We’re considering offering 3-5 more shares at a similar weekly point of fall/early winter favorites to get you through Thanksgiving and the end of the season. If you’re interested or have any suggestions, let us know!
The St. John Produce stands are starting to close for the season, though Bryan and Defiance are still open for now. We’ll share exact closing dates once we know them. Friday was the last day for Archbold, but we’re excited to announce two new pickup locations there: Kinesis and Homestead Bulk Foods! Details for those are listed below and on our website.
Defiance friends: We’re looking for a new pickup spot in town! If you know a local business open on Fridays that would be willing to host a small cooler for order pickups, please let us know. All orders are placed and paid for through our website, so no money would need to change hands.
The Online Store is Open Now Through Tuesday at Midnight:
This Week’s Share Includes:
• Salad Mix
• Kabocha Squash
• Winter Radishes
These baby kabocha squash are rich, dense, and deeply sweet. This petite Japanese-style squash have smooth green skin and bright orange flesh that’s perfect for roasting, steaming, or turning into creamy soups and curries. If cooked through properly, the skin does get tender and is edible. Steaming is our favorite way to prepare them! We cut it into slim pieces before putting it in our steamer basket. Just a note—because they’re small, they can dry out quickly, so keep an eye on them while roasting! Cut them in half, scoop out the seeds, and roast scoop side down until tender.
Do you remember our winter radishes from last year? They’re back! These are not your average summer radishes. They’re crisp, juicy, and almost sweet, with a milder peppery bite thanks to the cooler weather. The colder it gets, the sweeter they become! Their thick skin helps them store for months in your fridge. Just trim the greens to about a quarter inch from the top and put them in a plastic bag if you’re saving them for later.
How to use them: We like to peel the radishes (since the skin holds most of the spice), then cut them into matchsticks with carrots for a crunchy snack. They pair well with hummus or ranch, or you can roast them alongside other root veggies with olive oil. They’re also great slow-cooked in soups or with a roast.
Pickup Locations:
Bryan
• St. John Produce – 341 W High St (CVS Parking Lot) | Fri: 9am–5pm
• Our Daily Bread – 209 S Walnut St | Fri: 9am–5pm
• Quality Health Foods – 1001 W High St | Fri: 9am–5pm
• Bryan Farmers Market – Bryan Square | Sat: 9am–1pm
•Divine Living - 6902 US Highway 127 | Fri: 10am–5pm (Pulaski)
Archbold
• Kinesis – 800 Stryker St | Fri: 9am–5pm
• Homestead Bulk Foods – 2578 Township Rd 20-2 | Fri: 9am–5:30pm
Defiance
• St. John Produce – 135 Stadium Dr | Fri: 9am–5pm
• Defiance Farmers Market – 1500 N Clinton St (Mall Parking Lot)
Markets:
• Defiance Farmers Market (9am–1pm): 10/18, 10/25, 11/1
• Bryan Farmers Market (9am–1pm): 10/18, 10/25
• Market at Parlor 1861 (9am–12pm): 11/1, 12/6
As we wrap up the 2025 Salad Club season, we just want to say thank you again, from the bottom of our muddy boots! You’ve shown up rain or shine, shared recipes, and cheered us on through another year of growing. We couldn’t do what we love without your continued support.
Even though the weekly shares are done, this isn’t goodbye. Stay tuned to our emails and social media for winter updates, new produce in the online store, and plans for next year’s Salad Club. Here’s to cozy soups, root veggies, and a little rest before the next planting season begins.
With gratitude and greens,
Matt and Allie Baker
That One Farmer Guy
Week 17: Let’s Celery-brate October
Happy October!
Where has the time gone? We only have two more shares left!
We danced our way through the weekend (check out social media for a clip of Matt showing off his moves!) and just wrapped up the first batch of hot sauce for the season. For prep, we (well… Matt 😉) took red jalapeños, cut off the stems, halved the peppers, and weighed them in grams (makes for easier math). We placed them in a clean vessel, added 4% of their weight in salt, then made a 4% salt brine (weighed water in grams and 4% of that weight in salt) to pour over them to help get the peppers submersed right away. More brine makes the maintenance of the fermentation easier. After topping with a fermentation weight and lid, that’s it. Easy hot sauce in the making! If you have any questions, we will help you out!
The online store is open now through Tuesday at midnight:
Shop the Online Store
This week’s share will include:
• Salad Mix
• Jalapeños
• Eggplant
• Celery
We’re giving you one last taste of summer before the frost rolls in. If you’d like to sub your eggplant for carrots or arugula instead, just let us know!
Jalapeños: Get them while they’re hot, literally! Preserve some for winter by freezing them whole in a bag, roasting and then freezing, or slicing into rings for a quick pickle with equal parts vinegar and water.
Celery: Don’t be fooled by the smaller size, farm-fresh celery packs big flavor! Use it just like store-bought, and don’t forget the leaves. They make a great garnish or salad addition.
As always, thank you for being part of this season with us! We’re excited to share these last tastes of summer and the fresh flavors of fall with you. Summer may be fading, but we’ll make sure your veggie game is still strong.
Matt and Allie
That One Farmer Guy
Week 16: You Butternut Miss This Week’s Harvest
Boy, are we thankful for the rain this week! It created the perfect weather for seeds to germinate and for the arugula to thrive. Fall Fest in Bryan was this weekend, and we are so grateful for the support! These festivals are always long and busy days, but we love seeing everyone in the community.
For those of you who are new here, here’s a quick rundown: Thursday markets are officially done for the year, but you can still find us at the Bryan and Defiance Farmers Markets on Saturday mornings from 9–1 through the end of October. You can also order your produce through the online store, which is open now through Tuesday at midnight for pick-up on Thursday, Friday, or Saturday. Current pick-up locations include the Saturday farmers markets and the St. John Produce stands in Bryan, Defiance, or Archbold on Thursdays and Fridays.
If something comes up and you want to place an order after Tuesday, just reach out! We’ll let you know if we can make it work before you place the order online.
Once the farmers markets and Salad Club deliveries wrap up for the season, you’ll still be able to get our produce through the online store. We’ll continue sending emails each weekend with updates, and we’re also working on finalizing new pick-up locations once the St. John Produce stands close for the year.
Shop the online store here:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
Salad Mix
Arugula
Butternut Squash
If you’re looking for recipe inspiration, check out this roasted butternut squash salad with warm cider vinaigrette from Ina Garten, it’s one of our favorites for fall:
https://foolproofliving.com/roasted-butternut-squash-salad-with-warm-cider-vinaigrette/
We’re especially excited that the arugula is ready this week! Arugula has a distinct, mildly peppery, nutty flavor and is a true fall favorite of ours. The insects love it too, so we use insect netting right after direct seeding. This method, called exclusion, is one of the ways we grow organically while protecting the crop.
Another crop that benefits from insect netting is our winter squash. You’ve already met Pie-Pita (which is available on the website), but the variety of butternut we grew this year is called Butterbaby, a cute little squash with big flavor! Each one makes about two servings. If you don’t get around to cooking it right away, don’t worry, it stores beautifully. Our winter squash are curing in the shaded greenhouse right now to develop a tough skin, which helps them last for months. For you, these little beauties could easily store until March (if you don’t eat them before then!).
Whether you’re roasting, tossing into a salad, or tucking some away for the colder months ahead, we hope our produce helps bring fresh flavor and comfort to your table. Thank you, as always, for supporting our farm and trusting us to grow your food, it means the world to us!
Matt and Allie
That One Farmer Guy
Week 15: Another *rad* week for shares!
Hi Everyone!
We’re going to keep it short and sweet this week (though you know how that usually goes!). The online store is open now through Tuesday at midnight:
👉 https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
• Salad Mix
• Collard Greens
• French Breakfast Radishes
• Lemon Basil
Another week of French breakfast radishes? Lucky you! These little beauties are both a market and seasonal favorite. They always sell out quickly at markets and retail locations, so we wanted to make sure you get a chance to enjoy them while they’re still around.
A note from a previous blog: Collard greens are the sturdy workhorses of the leafy greens world. They can handle heat, long cooking times, and lots of flavor. A few easy ways to use them:
Classic Southern style: Simmer low and slow with garlic, onion, broth, and a splash of vinegar until tender.
Quick sauté: Chop and cook in olive oil with garlic for 5–10 minutes, then finish with lemon juice or hot sauce.
Wrap it up: Blanch the big leaves for a few seconds and use them like tortillas for grains, beans, or meats.
Add to soups and stews: Collards hold their shape, making them perfect for hearty soups and braises.
We also whipped up baba ghanoush for a potluck using mixed Asian eggplant and lemon basil. The theme was Cold Bowls, so for the “Veg Forward” category we’re bringing baba ghanoush with carrots, celery, baby zucchini, sweet peppers, and pita for dipping.
If you can’t fit basil into your meal plant next week, it’s an herb that you can keep for the winter by drying or freezing it!
Thanks as always for sticking with us and cheering on the farm through every season. We couldn’t do this without your support! Don’t forget to get those orders in by Tuesday at midnight so we can harvest fresh just for you.
Here’s to another week of good food and full plates!
Matt and Allie
Week 14: A Rad Week on the Farm
We hope you all loved your pumpkins! They are officially on the online store now. If you didn’t pick yours up last week, we’ll be sending them out again this week. We also have butternuts and kabochas coming down the pike, they’ll be coming out of the field soon!
We’ve added a few new fall items to the store this week: celery, pie-pita pumpkins, and French breakfast radishes. Don’t let the size of the celery fool you, farm-fresh celery packs a much bigger punch than anything you’ll find at the grocery store.
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
• 5oz bag of salad
• Green onion
• Red cabbage
• French breakfast radish
Eat them, roast them, or sauté them, it doesn’t matter! These radishes are delicious no matter how you prepare them. They’re milder and sweeter than the typical red, round radish while still keeping that hint of peppery bite, making them perfect for enjoying their tender and mild flavor.
Thanks for being the best part of our farm! Your support keeps us growing (literally and figuratively). We’re excited for the tasty adventures you cook up with this week’s share.
Until next time, stay rad(ish)!
Matt and Allie
That One Farmer Guy
Week 13: Peppers, Pumpkins & Pure Joy
The ‘Ber Months Are Here!
Even though we’ll miss summer, we’re sipping tea on this beautiful Sunday and looking forward to what the season ahead brings. It may feel like fall, but the fields are still full of tomatoes, hot peppers, sweet peppers, eggplants, and zucchini. Now’s a great time to think about stocking your freezer and pantry for winter.
We’ve put some salad on the online store. Supplies are still limited, but you can also find extra at St. John Produce in Bryan and with us at the farmers markets.
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad
Pie-Pita pumpkin
Poblano peppers
Matt wanted me to add this note: “Allie loves everything fall, especially pumpkins and winter squash, so watch out. She’ll overwhelm you with 1,000 pumpkin recipes if you’re not careful.”
We are SO excited to introduce you to the Pie-Pita! (Look for them in the online store next week.) This small pie pumpkin also makes a lovely decoration. The roasted flesh is sweet, creamy, and mellow, not as rich as butternut (which is what’s usually in canned pumpkin), so expect a lighter flavor. Bonus: the seeds are hulless, so save them when you scoop it out!
How to roast your Pie-Pita:
Cut the pumpkin in half, leave the stem on one side, and scoop out the seeds (set them aside). Place cut-side down on a parchment-lined baking sheet, drizzle with oil, and roast at 400°F for about 30 minutes, flipping halfway through, until fork-tender. Once cooled, scoop out the flesh and blend with a splash of water for silky, homemade pumpkin purée.
We’ve already made pumpkin spice creamer and are testing out a pumpkin–jalapeño popper mac and cheese for dinner!
The link below is very similar to what we are going to make, except we’ll cook the bacon with the poblanos first, set them aside, and then mix them into the finished mac (we won’t be baking it).
https://youtube.com/watch?v=tFkEEsaEL0Q&si=DMSJ-QME0y-7sXz-
Or imagine this: roasted poblanos and Pie-Pita purée in a chili, topped with roasted pumpkin seeds and green onion!
Don’t forget the seeds!
For easier cleaning, boil the seeds for 5–10 minutes first, then strain, dry thoroughly, toss with oil, and season however you like before roasting.
As we roll into the cozy ‘ber months, we’re grateful to share this season with you. Whether you’re roasting pumpkins, freezing tomatoes, or sneaking zucchini into every recipe possible, thank you for being part of our farm family. We’ll keep growing, you keep eating, and together we’ll make this fall delicious.
-Matt and Allie
Week 12: The Fruits of our Labor
Happy Labor Day!
We hope you’re able to enjoy this absolutely BEAUTIFUL weekend. The farm is in full swing with summer crops, and the bounty is rolling in!
If you’d like bulk zucchini to freeze for winter soups or to whip up some zucchini bread, let us know. And as always, if you’re craving something you don’t see on the website, don’t hesitate to ask.
Reminder: Bulk Roma Tomatoes (farm friend discount already included!)
1 peck (~14 lbs): $25
½ bushel (~28 lbs): $40
1 bushel (~56 lbs): $75
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad mix
Zucchini
Basil
Beets
Lately, we’ve been loving a simple zucchini pasta: sauté zucchini with garlic in olive oil, toss with pasta, fresh basil, and a sprinkle of Parmesan. Add some grilled chicken and you’ve got an easy summer dinner! Here’s a quick video with a recipe close to what we make:
https://youtube.com/watch?v=axTodlHwxKo&si=-5XQ8NwEkDko9OOM
Thank you for celebrating the season with us and for supporting our farm each week. We couldn’t do this without you, and we’re so grateful to share the harvest with such a wonderful community. Here’s to good food, good company, and a little extra zucchini on your plate this week!
Matt and Allie
That One Farmer Guy
Week 11: Lettuce Celebrate!
Hello Everyone!
We’ll keep it short and sweet this week. Salad is finally back (at least for our Salad Club and Just Salad members)! We’re easing into harvests to give the plants a little TLC, but keep an eye on our social media. We’ll share when and where extra bags are available.
It’s also officially canning season! We have 15 lb boxes of Roma tomatoes for $25, first come, first served. If you’d like one, just shoot us an email. And while we’re at it, let us know if you’d be interested in seeing zinnia bouquets in the online store!
The online store is open now through Tuesday at midnight:
https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
5 oz bag of salad mix
Black Prince heirloom tomatoes
Carrots
We can’t thank you enough for sticking with us through the ups and downs of the season. Your patience and support mean the world to us (and to the lettuce plants that are taking their sweet time). Farming always keeps us on our toes, but knowing you’re cheering us on makes it worth it. We’re so grateful to have the opportunity to grow food for you!
Matt & Allie
That One Farmer Guy
Week Ten: From Our Field to Your Frying Pan
This week on the farm was full of tilling, weeding, and seeding, and we’re feeling it! We’ve been busy getting fields ready for fall crops and just planted carrots, beets, salad mix, and some winter radishes. On top of that, we started a sriracha-style hot sauce with poblanos and jalapeños. Don’t worry, we’ll share the recipe with you in a few weeks.
As for salad, we’re almost there. The plants in the ground are looking good! We have more direct-seeded in the field and some started in flats, so it won’t be long. 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 pick something else from the online store. If you already have a code, it will still work.
The online store is open now through Tuesday at midnight.
We’ve added a few new items, so make sure you keep your eyes peeled!
Check it out here: https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
Roma Tomatoes
Japanese Water Eggplant
Colored Peppers
We’re especially excited to include the Japanese water eggplant this week. We’ve been cooking with it for a few weeks and are confident you’ll enjoy it too. If these recipes aren’t your cup of tea, look into some ratatouille recipes! They can range from easy to elaborate, so make sure you look until you find what’s right for you.
It can even be eaten raw! We suggest peeling it first, then adding it to a veggie tray or tossing it into a salad. It has (and I’ll quote here, because it’s too perfect to paraphrase) “a soft, slightly sweet flesh with apple-like flavor that melts in your mouth.”
Here are a couple of ideas we’ve tried and loved:
Quick Pickle: Mix 1 part vinegar and 1 part water with 2 Tbsp salt and 4 Tbsp sugar. Bring to a boil to dissolve, then pour over peeled eggplant in a quart jar.
Sautéed Veg + Eggs: Cube peeled eggplant and roma tomatoes, add poblanos and a sweet onion, and sauté until almost cooked. Crack a few eggs into the pan, cover with a lid, and cook until the eggs are set.
And don’t forget the romas which are perfect for canning, marinara, or salsa. If you don’t have time to process them this week, just cut off the tops, quarter them, toss them in a freezer bag, and freeze. This winter, you’ll be glad to have them for sauces, chili, or salsa.
That’s all from us before we collapse into a pile of tomatoes and eggplants. Thanks for keeping us fueled with your excitement (and trust) each week. It really does make the long, sweaty days worth it. Now go forth and pickle, sauté, and sauce like the veggie champions you are!
Matt and Allie
That One Farmer Guy
Week 9: Homegrown Tomatoes
The moment you’ve all been waiting for… tomato season!
(Okay, okay, if we’re being honest, we know the real moment you’re waiting for is when lettuce makes its return. We’re still about one to two weeks out on that.)
Back to the tomatoes, we’ve had our first harvest! You may have spotted them at market already, but now we’re ready to share them with all of you. This season, we’ll have three varieties: an orange saladette, a roma, and the Black Prince heirloom.
Our sweet pepper patch is just starting to blush with color. This year we’re growing Cornito peppers, known for their tapered shape and sweet flavor. They’re excellent grilled, roasted, or eaten fresh.
Same as last week, if you’re not feeling excited about the greens in your share, just let us know. We can make you a discount code so you can pick something else from the online store. If you already have a code, it’s still valid for free choice shopping.
The online store is open now and will stay open through Tuesday at midnight. Unless you’ve requested otherwise, deliveries will go out on their normal day.
Check it out here: https://www.thatonefarmerguy.com/onlinestore
This week’s share will likely include:
Collard greens
Clementine tomatoes (most likely)
Poblanos
We were thinking this week’s veggies would be perfect for enchiladas! If you still have any cabbage left, you could whip up a slaw for a fresh side dish.
A little more on collards: these sturdy workhorses of the leafy greens world can handle heat, long cooking times, and big flavors. Here are a few easy ways to use them:
Slice into ribbons and simmer low and slow with garlic, onion, a little broth, and a splash of vinegar until tender.
Chop and sauté with olive oil and garlic for 5–10 minutes, finishing with lemon juice or hot sauce.
Blanch large leaves for a few seconds and use them as wraps for grains, beans, or meat (swapping tortillas for collard leaves).
Add to soups or stews during the last 15–20 minutes of cooking. They hold their shape beautifully.
We hope you’re having a great summer, and as always, thank you for trusting us to grow your food. As always, feel free to reach out to us! If you need some inspiration, we love to share our favorite recipes.
Matt & Allie
That One Farmer Guy
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