Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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STORE TOUR Freshfarm Market Dupont Circle The Farmers Markets of Washington, D.C. During the summer, residents and tourists alike can enjoy some of the best seasonal produce in the area at these five District markets. BY PASCALE LE DRAOULEC I f the Obamas decide to sell the vegetables they are grow- ing in the White House garden, they will have plenty of farmers markets to choose from in Washington, D.C. Here are five worth checking out. Freshfarm Market Dupont Circle Celebrating its 15th season this summer, this market is considered the mother of D.C. markets, oft-compared to the Union Square Greenmarket in New York City. It's where people come to shop, of course, but also to stroll, sip lattes and take in the scene: interna- tional tourists, celebrity chefs and avid home cooks. Last year Freshfarm, the organization that runs the market and a string of others in and around D.C., decided to move the opening up a half-hour to help dilute the crowds a bit. Even still, when the cowbell heralds the 8:30 a.m. opening, lines immediately form at three of the most popular vendors' tents: Atwater's for the scones and Sunny Flax bread, Bonaparte Breads for the chocolate croissants and Farmhouse Flowers & Plants for the dramatic del- phinium blossoms, eucalyptus stalks and aromatic herbs in pots. Market manager Laura Genello says the market is so dynamic most Sundays, she's just "trying to keep it all under control." During the peak season more than 40 vendors set up tents at the Circle and cover just about every food fetish imaginable: meat, poultry, fish, shellfish, cheeses, fruit pies, breads and fresh pasta— and those are just the basics. "People who shop this market know what they like and they know how to cook," says Eli Cook, of Spring Valley Farm & Orchard in Augusta, W.Va. Whenever he has something a tad unusual, like squash blossoms, Cook brings them to Dupont, where he knows they will fly. Other hot commodities at the market include applewood- smoked mozzarella, honey yogurt, bison burgers, organic culi- nary mushrooms and blue-crab cakes from Chris Hoge of Chris' Marketplace. Chefs from local restaurants big and small also hold cooking demos at the market. Recently, Dupont Circle's Freshfarm Market started accept- ing SNAP (EBT/Food Stamps) and WIC Senior coupons. And a "composting cab" collects shoppers' organic food waste every Sunday—yet another reason to make the market a must on any given weekend. MAY/JUNE 2012 79 PHOTO: COURTESY OF FRESHFARM MARKETS