On any Thursday morning and afternoon in the spring, summer and fall, the sloped brick walkway between the cancer research buildings is packed with pop-up tents, tables of goodies and bustling shoppers. For the past seven years, the Johns Hopkins Farmers Market is a popular weekly attraction among employees, patients and neighbors alike, boasting tasty lunch, fresh produce and more.
More than a dozen vendors are signed up to participate in the Farmers Market this year—some returning veterans and others first-timers. It’s a toss-up which stands are the most popular, according to Davon Baynes from the Maryland Farmers Market Association. People come for a hot lunch just as often as they come to buy fresh produce.
“I like shopping here because the food is natural,” says electromyography technician Mikca Richardson. “I like to support local.”
YOLO Farms, a new vendor this year, offers cage-free eggs and a variety of produce. Local honey is available from Argonne Valley Apiary, and BricknFire Pizza Company creates made-to-order brick-oven pizzas with fresh ingredients from The Zahradka Farm in Essex.
“We want to be able to offer fresh produce, not only for staff members but also for the community,” says Roderick Toney, assistant director of mail distribution and sustainability at The Johns Hopkins Hospital. “The community benefits from having fresh fruits and vegetables, especially since East Baltimore is a food desert.” While his favorite stop is a bag of peanuts from Nuts to You, he also tries to visit all the food vendors, which offer a different flavor from hospital fare.
Fourth-year radiology resident Javad Azadi enjoys taking a break at the market, which he says is a great asset to the community. “It’s like a hidden gem. People don’t know it exists unless you see it,” he says. MoMo Thai Food comes highly recommended, as evidenced by the long—but quickly moving—line of hungry customers.
Senior medical office coordinator Felicia Easley takes shifts with her co-workers so that everyone gets a chance to stop by the market. In addition to getting outside at lunchtime, she looks forward to buying fresh vegetables like corn, potatoes and cucumbers each Thursday to use for that evening’s dinner.
By mid-summer, peaches, green beans, zucchini, blueberries and tomatoes are in peak season. All of these and more are found at produce stands like Tuckey’s Mountain Grown Berries, Fruits and Vegetables, a farm 15 miles northwest of Gettysburg. Ask for recommendations from Nathan Tuckey, who is among the fifth generation of his family to keep the farm running.
Stop by The Johns Hopkins Farmers Market every Thursday from 10 a.m. to 2 p.m. on the Jefferson Street pathway and see for yourself what all the buzz is about!