Secrets of the Farmers’ Market
July 23, 2009
Sara Lipka is an intern for The Farm At Sunnyside and has been contributing to The Atlantic Food Channel on a regular basis about her experience. Previously, Sara was a reporter for The Chronicle of Higher Education, in Washington, D.C.
Strolling through the farmers’ market used to be my Sunday ritual. Crops, neighbors, a busker or two; it all felt timeless. Now I like to say that I went one day and never came back–just got on a truck back to a farm. That’s more or less true, but I do go back–to the other side of the market stall. Our farm sells at two weekly markets in Washington, D.C.: Sunday morning in Dupont Circle and Thursday afternoon in Penn Quarter. And let me tell you, going as a grower is a far cry from my old slide-on-the-flip-flops-and-scuff-down-Q-Street…
To read the entire post, please visit The Atlantic Food Channel.
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About The Farm At Sunnyside
Located 70 miles west of Washington, D.C., The Farm At Sunnyside grows certified organic fruits and vegetables for sale locally. Learn moreVisit Us in Washington, DC
Michelle Obama opened the first White House farmers market in September. FRESHFARM Market's newest market was open through October; stay tuned for next year!
CNN reports on The Farm At Sunnyside's organic practices, environmental stewardship and participation in the local foods movement. 
The Farm at Sunnyside seeks an experienced individual to assist in the management of our organic vegetable and fruit operation.
Will you post the recipes that you give out, on the website?
I just returned from a weekend in DC with a bag of Sunnyside’s Liberty apples. They’re wonderful, delivering a mouth-watering punch of tartness and crunch. The perfect addition to a healthy lunch on a fall day!