June 2012 DC Beacon Edition

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VOL.24, NO.6

Fertile area for farmers’ markets

JUNE 2012

I N S I D E …

PHOTO BY FRANK KLEIN

By Barbara Ruben Plump strawberries perfume the air next to leafy heads of romaine lettuce and spears of asparagus picked hours before at Bigg Riggs Farm in West Virginia. The smells mix with the scent of kettle corn popped from corn picked at an Anne Arundel County farm, while a nearby vendor sells ice pops in exotic flavors — from hibiscus to cucumber chili to strawberry ginger lemonade — all made from local produce. It may feel like a rural fairground, but this market is on a main street in downtown Washington, just a block from the White House. For 3½ hours each Thursday, a busy block of Vermont Avenue closes to traffic for this farmers’ market — one of 11 sponsored by the nonprofit FreshFarm Markets. Washington residents Bernadine Prince, 63, and Ann Yonkers, 70, founded the markets 15 years ago when they opened the first FreshFarm Market in Dupont Circle, catching the wave of interest in locally grown, good-for-you food.

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A growing niche “As soon as we founded FreshFarm Markets, we just knew we had started at the right time and place,” said Yonkers. “We weren’t the first farmers’ markets, but we were at the point where things just started exploding.” Their message: “There is a tremendous connection between what we eat, how we grow it, our health and the environment. Everyone we talked to would applaud,” Yonkers said. Their markets: today they have five in the District, two in Montgomery County, two in Northern Virginia, and ones in Annapolis and St. Michaels, Md. All sell only food grown and produced within the Chesapeake Bay watershed, about a 250mile radius around Washington, D.C. Yonkers’ and Prince’s enthusiasm for everything from peaches just plucked from the tree to artisanal cheeses has buoyed their markets’ growth. Last year, they drew 350,000 customers (workers use clickers to count patrons periodically) and 110 vendors growing food on 9,000 acres. Nationally, there are more than 7,000 farmers’ markets, up 150 percent over the

LEISURE & TRAVEL

Bernadine Prince (left) and Ann Yonkers show off just-picked strawberries at the Penn Quarter FreshFarm Market in downtown Washington. They started the nonprofit farmers’ markets 15 years ago and now run 11 of them in D.C., Maryland and Virginia.

last 10 years. There are 38 in the District of Columbia alone, said Prince, who is also the president of the national Farmers Market Coalition. Prince grew up in Ohio eating foods from nearby farms. “My mom was a Russian immigrant, and she didn’t know anything came out of a can or a box,” she said. As an English major at Ohio University, Prince started a food co-op, but didn’t plan a career that related to food or agriculture. She got a master’s degree in anthropology and field archeology. “I used to dig in the dirt for other reasons, not for growing things,” she joked. Yonkers came to farm-fresh food when she and her husband shopped at farm mar-

kets when they were Peace Corps volunteers in West Africa. Later, in 1991, she and her husband purchased a small organic farm in St. Michaels, Md. “The first year, I grew asparagus. I tasted it, and it was one of those ‘aha!’ moments. I was just blown away by the difference in flavor between this asparagus and ones from the grocery store,” Yonkers said.

Getting off the ground Prince moved to Washington with her husband Raymond in 1991 and, with her childhood memories of farms in mind, took a job as education director for the See FARMERS’ MARKETS, page 42

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LAW & MONEY 20 k You may already own Facebook k How to buy a landmark SPOTLIGHT ON AGING k Newsletter for D.C. seniors

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LIFETIMES k News from the Charles E. Smith Life Communities

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ARTS & STYLE

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