On July 1, 2020, the Farmer Jones Farm Market debuted with the best of the day’s farm-fresh harvest! The market will include seasonal corn, tomatoes, peppers, eggplant, and more—with even more new produce added as the season continues. Open on Tuesday through Friday, from 9 a.m. to 5 p.m.and Saturdays from 9a.m. to 4 p.m., the farm market is located at The Chef’s Garden at the corner of Scheid and Huron-Avery in Huron, Ohio.
This is the first time in nearly four decades that the farm stand is being used. That’s because, for about 35 years, The Chef’s Garden has focused on providing regeneratively farmed specialty products to chefs. We still love our chefs and we’re still here for them. But, because of the pandemic and the restaurant closings associated with COVID, we’re also returning to our roots to provide produce directly to people.
“That means,” Farmer Lee Jones said, “that we needed to dig up the old farm stand that we once used, dragging it out from the weeds. Then, we had to power wash it, patch up some of the old boards, and then give it a fresh coat of paint. Fortunately, it now looks brand new.”
Rolling with the Punches
Businesses across the country have had to pivot after COVID-19 hit. And, because The Chef’s Garden has been providing product to one of the hardest hit industries—restaurants and hospitality businesses—our team needed to find new avenues for our produce. So, for the first time in a few decades, we began consistently offering our fresh vegetables and more to home cooks.
Because the impact of the pandemic first hit during Ohio’s cold winter months, we began by selling boxes of fresh vegetables that were shipped directly to homes. We’re still doing that—adding the farm market to the options for the public. And, if you decide to buy one or more boxes online—then pick them up yourself at the farm market—we’ll also give you a free product of the day as a bonus.
“No matter which option you choose,” Farmer Lee says, “this means you can enjoy freshly harvested vegetables at an affordable price, the same quality that top chefs have counted on for 35 years. Because we regeneratively farm what we grow, you will be eating produce that has the maximum amount of flavor and nutrition, grown in harmony with Mother Nature.”
Plus, when you choose deliciously fresh vegetables from The Chef’s Garden, you’re saying “yes” to farm-safe produce.
Rainbow of Delicious Offerings
To provide families with the foods they enjoy, we’ve planted sweet corn for the first time in 35 years and are otherwise tweaking our mix of produce to satisfy and delight the home cook. Besides the products we debuted with on July 1, we’ll soon be offering additional seasonal produce, from beans and peas, to rhubarb, greens and more. Although most will be grown at The Chef’s Garden, we’ll also offer peaches and melons, for example, from other farmers.
You know what else you’ll see? Squash blossoms!
“Squash blossoms truly have a special place in my heart,” Farmer Lee says. “This is the product that led us to first grow crops for chefs, so it’s only right that it will be at our farm market as we come full circle.”
Our farm market was recently profiled in Cleveland Scene, and they shared some of Farmer Lee’s optimism for the future. In the article, he admits that nobody wanted the events of 2020 to happen. But, he adds, “out of ashes of this or anything that’s totally devastating, new things will come about.”
Examples of what’s already rising out of the ashes, Farmer Lee shares, include gardens being planted—the most ever. And, as children watch their parents grow gardens this year, or help them out with those gardens, it sets the stage for them to plant their own in the future.
Nuts and Bolts of the Farm Market
We accept both cash and credit. At the market, we’ll follow CDC guidelines, which includes wearing masks and carefully following CDC cleaning and sanitizing procedures. We ask that, when you visit our farm, you also wear a mask.
We look forward to seeing and serving you! And, besides adding more fresh produce as the season unfolds, we’re also planning fun cooking demonstrations.