At First and R Streets NW (next to Big Bear Cafe), Bloomingdale Farmers Market runs on Sundays from 10 am to 2 pm. It's a genuine farmer’s market, so the only things sold are produce, meat, dairy, and herbal/floral items – along with minimally-processed products based primarily on these items, such as preserved foods and baked goods. Merchandise must be in-season and locally grown/made. Re-sellers are banned.
Farmers get up extra-early on Sundays (in many cases, giving up their only day of free time) to collect their wares and drive into DC. Regardless of weather – which, for the most part, is sweltering – they set up their stalls and patiently field questions from city folk who want to know all about what they’re eating, where it came from, how it was grown, and the best way to prepare it. In return, farmers have the rare opportunity to sell their products at fair market value and, in the process, interact with customers who appreciate produce that is top-quality and freshly-picked (some that very morning).
“Fresh” supermarket food has usually been harvested many days – perhaps weeks – in advance. Often it has travelled across several state lines, sometimes even national borders. Most of what consumers pay goes to the long line of anonymous middlemen in the commercial food system. In contrast, BFM transactions don't involve much “leakage”. Sometimes your money goes into the very hand that planted, cultivated, and harvested the item you are buying.
In addition, goods purchased at BFM have been grown and produced on a smaller scale, using more natural and sustainable methods. Food is produced deliberately and thoughtfully, with people, animals, plants, and the elements working together in balance. Water is conserved, fossil fuels are relied on less, soil/air quality are improved, animals are treated humanely, habitats and genetic diversity are preserved. By supporting small and family farms, consumers encourage healthy economies in rural areas. At the same time, we influence producers, distributors, and retailers in the food system. For more reasons to eat sustainable food, check out the Sustainable Table's issues page.
BFM operates every week – rain or shine – from May 6th through November 21st. Vendors accept food stamps and honor WIC (Women, Infants and Children), the US Department of Agriculture program which encourages consumption of fresh, nutritious produce. Growers/producers include:
BFM is managed by Robin Shuster of Markets & More. Robin can be reached at (202) 234-0559 or (202) 536-5571. To find out what's available, check out BFM's Facebook page.
K. Lee likes Chez Hareg's Lemon Bars and Keswick Creamery's Vachino Bianca. If you have an interesting experience or find something you like at BFM, consider sharing it with the rest of us! Just email KL, or use the Contact form.