By Julia Parmley and Menachem Wecker
Try crossing the street at the corner of Eye and 24th on a Wednesday afternoon, and you may have to look both ways to avoid farmers.
Every Wednesday between April 1 and Nov. 25, FRESHFARM Markets, which operates farmers markets in 11 locations across the region, holds its Foggy Bottom market from 2:30 to 7 p.m.
At the market, customers can expect FRESHFARM to live up to its name, says Alex Alderman, who manages the Foggy Bottom market. The corn is picked every day, and the bread is baked at sunrise.
“People who want to support local farmers and are attracted to high-quality products come here, because they know it’s better than anywhere else,” Alderman says.
The market represents a partnership with FRIENDS, a community group that brings Foggy Bottom/West End residents and GW together, the Foggy Bottom Association and nonprofit Miriam’s Kitchen, and is in its fourth year in its Foggy Bottom location. It features 10 vendors, offering everything from fresh fruit and vegetables to seafood, bread, flowers and even bison meat.
Local chefs frequently provide cooking demonstrations and free tastings through the FRESHFARM’s Chef at Market program. Earlier this month, Ethan McKee, executive chef at Circle Bistro and Notti Bianche, was offering free two-ounce portions of tomato bisque with roasted shrimp and jalapeño. He brought—and served—three gallons of soup that day.
McKee, who is from Austin, Texas, says GW staff and faculty often come to the lounge at Circle Bistro, located on Washington Circle. He chose to serve bisque, because it was “peak tomato season.” This Wednesday, Sept. 30, Notti Bianche’s Robert Dacostse will be at the market from 4 to 5 p.m.
Chris Hoge of Chris’ Marketplace offers another seasonal product: crab cakes, $5 for a regular old lump and $9 for jumbo. A former professional fisherman, Hoge purchases blue crabs directly from processors, and he even has his own recipe for crab cakes, which he sells at Whole Foods, other area FRESHFARM markets and the Montgomery Farm Women’s Market in Bethesda, Md.
Hoge, who says he enjoys selling at the market, where “every week is different,” was also selling gazpacho, “seafood refresco” and empanadas, as well as smoked salmon, shrimp, tilapia, Swiss chard and smoked bluefish.
Arthur James of Blueberry Hill Farm in Washington County, Md., was one of the first farmers at the Dupont location. He and his son, Michael, now show their selection of fruits, vegetables and nuts at Foggy Bottom and the H Street markets.
“We’re a small farm, and we grow what’s in season,” says Michael James. “It’s nice GW lets us use the space.”
As a “producers-only” market, Alderman recruits farmers like Hoge and the James duo after visiting them at their farms to learn about their products firsthand. “We are interested in shortening the distance between producers and consumers,” she says.
The farmers arrive to set up at 12:30 p.m. each Wednesday. Vendors offer regular menus, but also add some seasonal surprises like parsnips or different varieties of apples, Alderman says.
Another thing that keeps the afternoon interesting is the diversity of visitors and customers. “The market draws the GW community, other people who work in the area, and tourists who come off the Metro,” says Alderman.
Additional proof of the GW community’s love for the market came from replies to a request for quotes on one of GW’s Twitter handles. Two students and an alumnus responded within minutes.
“The Foggy Bottom farmers market gives GW students and faculty the opportunity to support local farms and farmers without having to leave their own backyard,” says Greg Plotkin, B.A. ’07, who used to work at the Foggy Bottom market.
“Buying locally not only helps ensure a strong local economy,” adds Plotkin, who works at the FRESHFARM Dupont location as well as the first-ever White House market on Sept. 17, “but it also promotes healthy eating habits by incorporating fresh fruits and vegetables, hand-crafted cheeses and humanely raised meats into our daily diets.”
“I love the Foggy Bottom farmers market!” says Matt Carlson, a GW senior majoring in history with a minor in art history. “It’s fresh produce right here on campus. I try to get fresh bread or vegetables to serve for dinner.”
“It’s a great market, and local food is sustainable,” agrees GW School of Business student Rhonda Crittle. “I just wish it occurred more often than weekly!”