The Chef: Matt Owens, Harvest Pizzeria

The Chef: Matt Owens, Harvest Pizzeria

The Relationship: For two years, the German Village spot's gotten weekly orders from Wayward after they close up shop at the Bexley Farmers Market.

The Influence: The head chef relies on Wayward for produce to guide the daily pizza specials. "Right now," Owens says, "we're ordering and taking what they have available. It's fun to not have a plan, to see what they have and see what we can do with it."

Past weekly specials-which can make up to 20 percent of Harvest's pizza business-have showcased Wayward snap peas (for a pizza with peas, red onion and local bacon) and arugula (white pizza spiked with anchovies and topped with fresh arugula and dressed in oil).

It's not all about the pies for Owens. "I'd actually like to work a vegetable slaw into our menu as an appetizer because their Napa cabbage is really good. I've got some kimchi fermenting right now, and I'd like to use that as well."