The Place: Dupont Circle Farmers Market
Where: 20th Street and Massachusetts Avenue NW
Why Live Near Here: You are a human being who eats food and maybe you have a tiny little garden plot or grow some herbs in your window, but you can’t and don’t raise all of the sustenance your body needs. Not only do you not grow and raise your own food because of time and space limitations, but also because that shit is hard! So, living within a quick walk to this all-year farmers market would definitely be a treat especially for those of you who cook and appreciate fresh local goods.
According to The Washington Post, there are a total of 204 farmers markets in the DC Metro area, and this one wasn’t chosen because it is the best, but because it is the one I’m most familiar with, enjoy, and have frequented the longest (fear not, others will be featured in the future!)
Things to Know: Bernadine Prince and Ann Harvey Yonkers launched FRESHFARM in 1996 and a year later opened the producers-only Dupont Farmers Market. According to the FRESHFARM website, Washingtonian magazine credits this market with “teaching Washingtonians to love their fruits and vegetables.” The Wall Street Journal, Southern Living, and The Financial Times of London also named the market one of the top farmers markets in the country. During peak seasons, there are more than 50 farmers offering conventional and certified organic fruits and vegetables, pastured meat, poultry and eggs, farmstead and artisan cheeses, sweet & savory and gluten-free baked goods, fresh pasta, pickles, jams, and jellies, locally roasted coffee, District-made spirits and beers, wood-fired pizza, handmade dumplings, soups and sandwiches, cut flowers, potted plants, soaps, and more.
FRESHFARM is a non-profit that promotes sustainable agriculture and improves food access and equity in the Mid-Atlantic Region. In addition to operating their producer-only farmers markets, it provides vital economic opportunities to local farmers and food producers and maintain outreach programs that educate the public about food and related environmental issues. One of my favorite programs is The Chef at Market: an educational program that brings chefs and food educators to markets to give cooking demonstrations using seasonal, local ingredients.
