During her many years working as a chef, Sarah Acconcia cooked in some fantastic restaurants around Baltimore like Maggie’s Farm, Woodberry Kitchen and Le Garage and Bookmaker’s Cocktail Club to name a few. I was always impressed with the food she put out, especially at 13.5% Wine Bar. Big fan of the Sarah era there.
After leaving the line, Sarah started her own business, Juniper Apothecary and now, she and her partner Colin Norris run Juniper Farm. Almost three years ago, Sarah and Colin began leasing five acres of land in Baltimore County and now they can grow lots more flowers, edible flowers, medicinal and culinary herbs and more. And they have chickens and ducks, too! Sarah reminded me of how we bonded over our love of backyard birds, as we both had city chickens around the same time. I remember visiting her flock in Hoes Heights!
Juniper Farm has a weekend farmstand where they sell items like fresh cut flower bouquets, dried flowers, plant seedlings, flower seeds, herbal teas and other natural products that they’ve been making for years. Sarah and Colin also host events on the farm like yoga, sound baths, community gatherings and more. This summer and fall, they will be hosting a series of picnics centered around delicious seasonal produce grown on their farm like strawberries, tomatoes, raspberries, figs and pumpkins. Check out their Instagram account to stay in the loop on all of the farm’s happenings. I am definitely planning a visit this summer and you should, too. ps. It’s in Pikesville so it’s not far!
I hope you enjoy learning a little more about Sarah – she is a very, very hardworking and dedicated human, indeed.
Cake or pie? And, what kind?
I love cake with real buttercream and flowers. You can’t go wrong with anything from Emma of Lunaria Cakes (who uses flowers from my farm!)
Your most prized possession?
A letter that my dad wrote for me when I graduated high school. He died shortly after that and I think of it as a goodbye letter in a way.
What’s your favorite thing to order out at restaurants?
I’ll always order steak frites.
What’s your favorite thing to cook at home?
Very simple & healthy. Things like roasted chicken, veggies and quinoa. I know it’s boring, but after years of cooking indulgent restaurant food for other people, it’s what I need.
What is your morning beverage and how do you take it?
A latte, with whole milk, made by my partner and finished before I get out of bed. I’m lucky!
What’s your personal motto?
Be brave & be kind.
What is your favorite holiday and why?
Halloween, because I’m a witch of course 🙂
Best advice you were ever given? And from whom?
“Follow your dreams, but don’t be stubborn.” My dad attributed this to Cat Stevens, but I think he made that up.
What do you feel is your greatest accomplishment?
I feel that I’m in the middle of it: creating a space where everyone can rest in nature at our farm.
The last text you sent?
“Perfect, thanks!”
What is your idea of perfect happiness?
Feeling safe.
What do you love most about food?
The way it brings people together.
Your favorite place in Baltimore?
Hampden. I lived and worked there most of the years I lived in the city before we moved to the farm. It’s always changing but it’s always fun & full of the best people!
Read more Baker’s Dozen pieces at Charm City Cook.
