Market Days

The Worthington Farmers Market is open on Saturdays from 9 a.m. - 12 p.m. in the Worthington Historic District. We would love to see you there!

Farmers markets have a snow globe effect. They feel like their own tiny worlds contained within a stretch of stalls. Look in one direction and you’ll see twin toddlers pointing at tomatoes. In another, two dog owners brought to the same pork vender by their pets’ noses. Or a talented artisan explaining to customers how they make their handmade jewelry. No matter where you look, you’ll see connection. It’s community in bloom.

I worked the Franklinton Farms stand at the Worthington Farmers Market for the first time recently. I had no idea what to expect; I was worried there wouldn’t be many customers because it was still too cold for the market to be outside, I had never worked with the Veg Team member who would be running the show, and I had never tasted some of the vegetables we would be selling. But what began as a morning of uncertainty turned into something beautiful.

Phoebe is passionate, knowledgeable, and generous. She joined the team at the Farms in February, and her enthusiasm for delicious and diverse vegetables helps her fit right in. She showed me her favorite music and shared some recipes she loves during our drive from the Farms to the market, where we set up our booth filled with microgreens, collards, sunchokes, cilantro, spinach, kale, and much more.

A line had formed near our station before the market opened. People waited with tote bags in hand, and their eagerness was invigorating. They were excited to support their neighbors. I imagined them sharing their market hauls in meals made for family and friends, stretching the community connection even farther.

Once the market was officially open, I was surprised by how many people knew exactly what they wanted. I heard one woman tell another about a mashed sunchokes recipe she’d found. One couple listed to each other the toppings they would add to their salad made with our power greens mix. So many people were just as excited about our crops as we are at the Farms. Others, including myself, got to learn about intriguing vegetables we had never tried.

I mentioned before that Phoebe is knowledgeable, but that’s an understatement. She’s an expert. Whenever someone approached our stall and asked what something was or how to prepare it, she described the flavor with precision and offered some specific methods for enjoying them. I watched the customers’ eyes widen as they imagined taking the first bite of something fresh, something new.

In those moments, Phoebe created opportunities for people to experience meals in a different way. She turned some of our vegetables, like senposai, from a mystery and made them accessible. Farmers markets aren’t just sites for commerce; they’re places to connect and learn. They’re spaces where, for a few hours, anyone can look with starry eyes at the possibilities around them.

At the time of posting this blog, Phoebe is no longer working as part of the Franklinton Farms team. Her passion and energy are invaluable, and I know that she will bring that same inspiring presence, curated knowledge, and culinary skill to her future endeavors.  - rebecca gimblett, operations manager