A Week in the Life of the 61st Street Farmers Market Team
The 61st Street Farmers Market is about more than fresh produce—it’s about building a healthy food culture in Woodlawn and beyond. But what does that look like in practice?
To answer that, let’s turn to a week in mid-May 2025. Senior Program Manager Emily Cross and her team—Program Assistant Joy Joshua, Market Assistant Adam Stern, and Head Gardener Kelly Jones—were busy bringing food education to life with students at Carnegie Elementary School and maintaining the hoop house garden at Jackson Park Terrace—all while preparing for the first Saturday market of the outdoor season.
Tuesday, May 13:
At Jackson Park Terrace, Kelly and Adam weed, plant, and water at the hoop house, as well as harvest fresh produce for today’s after-school cooking class with Chef Fea. Meanwhile, Emily and Joy prepare ingredients, snacks, and stations with cutting boards, knives, and aprons in the Experimental Station’s kitchen. Soon, the stations are filled with a dozen 4th graders, ready to jump into today’s lesson.
After a reminder about kitchen safety and etiquette, Chef Fea guides students in preparing a spiral zucchini noodle salad. Each student takes on a task: spiralizing zucchini, cucumber, and apple; slicing sweet peppers; and picking herbs for the dressing. Chef Fea explains the nutritional benefits of each ingredient as they work. The kitchen buzzes with excitement as youth work together and discover new flavor combinations.
Wednesday, May 14:
After class preparations at the hoop house, Emily and Joy meet Ms. Davis’s 3rd-grade class, leading the students on a walk to the hoop house for their hands-on Gardening Class. Emily asks if they remember the garden rules and which vegetables they’ve tried before. All race to raise their hands.
The twelve students split into groups: Kelly guides the gherkin planting and watering, Joy oversees the sunflower planting, and Emily leads the basil transplanting inside the hoop house. Excitement peaks when they discover a worm and begin searching for more. The class wraps up with a harvest—strawberries and sorrel—a highlight for students and the team.
Thursday, May 15:
The team kicks off a full day of youth education with another Gardening Class at the hoop house, this time with Ms. Johnson’s large class of 30 3rd-grade students. In the early afternoon, Emily and Joy head back to Carnegie for a Healthy Eating class with Ms. King’s 2nd-grade class. Through interactive lessons, 23 students explore the importance of fruits and vegetables.
The day concludes in Experimental Station’s kitchen with another 4th-grade After-School Cooking Class. Chef Fea guides students through the preparation of another colorful and delicious salad, this time with homemade strawberry balsamic.
Friday, May 16:
Friday is crunch time for Market preparation. First, Emily and the team send out updates to customers about vendors and upcoming activities. Later, she confirms volunteers for tomorrow’s Market. Meanwhile, Adam measures and labels vendor spaces and posts “No Parking” signs along 61st Street and Blackstone Avenue.
Saturday, May 17:
Opening day arrives! Vendors set up along 61st Street and Blackstone Avenue at dawn, with help from Chicago Cares volunteers. By 9 a.m., the Market is already bustling—some visitors grab coffee from Build or Kikwetu, others pick up their weekly produce. While strolling, customers connect with neighbors, friends, and farmers.
Throughout the crowd, Emily and her team check in with vendors, troubleshoot, and ensure the market activities—such as Chef Demo, Market School, and Sprout Station—run smoothly. Market staff are working the Link Match info tent to ensure that Link (SNAP) customers can shop at the Market and are provided with Link Match.
As the day ends, the team packs up tents and equipment, already preparing for next week. For them, it’s not just about running a market—it’s about teaching children, expanding food access, and creating a welcoming space for the South Side community to gather, learn, and grow. ν
