When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we take a look at one of the most vibrant farmer’s markets in the region, where you can buy a plethora of proteins, a torrent of tomatoes, and much more.
Dupont Circle FRESHFARM Market
Years it has been open: 15
Times the market closed due to extreme weather: Zero, not even Hurricane Irene could stop them
Annual visitors: 196,553
Farmers and producers who participate: 42
Average age of participating farmers: 45, the average age of the American farmer is 58
Time farmers get up for Sunday market: Between 3–4am, depending on the road conditions in the winter
Stands that sound like they’re a front for an illicit operation: At least 7, including Country Pleasures Farm, the Mushroom Stand, and Pot Pie Farm
Species represented: More than 20, including buffalo, duck, lamb, eels, and bluefish
Types of cheese available: Three, including sheep, cow, and goat
Varieties of tomatoes sold: More than 40, including Black Cherokee, Striped German, Green Zebra, Amish Paste, Arkansas Traveler, and Oxheart
Chefs who have participated in the Chefs at Market series: 35, including José Andrés, Marian Burros, Joan Nathan, Dean Gold, and Nura Williams
Recipes available on FRESHFARM’s website: 979
Produce donated last year charity: 10,000 pounds went to DC Central Kitchen, while an additional 2,000 pounds – including 10 turkeys and 400 pounds of spinach and salad greens – were donated to the Thanksgiving Food Drive