Pound Ridge / 2nd & 4th
Organic sourdough bread made with only 3 ingredients, organic wheat, water and salt, using artisan bread- making techniques and lots of time.
Pound Ridge, NY / 2nd and 4th Sat
American Bow Knife
Later in the season
Long Island & Briarcliff Manor, NY / Twice a month
Aromatic, herb-infused olive oils and tapenade spreads. Fresh pasta made with local eggs and flour.
Deer Park, NY / weekly
A modern, hipster approach towards traditional Italian dining. All natural products - no preservatives, additives, food coloring or dyes. Our recipes have been passed down from generation to generation, and we are sharing these delicacies with our loyal customers. 35+ flavors of fresh ravioli.
Brooklyn, NY / Weekly
The secret to this bakery’s unforgettable breads is local flour, small-batch mixing and slow fermentation for each loaf, depending on the type of bread and the region of its origin.
Ulster Co., NY / Weekly
Named for the creek that provides all the irrigation for his crops Black Creek Farm is co-owned by Erik Schellenberger who grew up in Pleasantville. Erik is part of a new generation of farmers committed to a farming style that enriches the soil rather than robs from it.
Cortland Manor, NY / weekly
Bohemian Baked creates all natural gluten-free, vegan baked goods, from chewy bagels to moist cupcakes. They use only natural ingredients and never use eggs, dairy, gluten, artificial colors or flavors, hydrogenated oils or animal products of any kind.
Tuckahoe, NY / Once a month
Quality craft beer made right here in Tuckahoe. Mainstays include their Marbledale American Pale Ale (6.0%) and their Broken Heart Stout (6..4%). Family-owned and operated brewery.
Fruits and Vegetables
Baked Goods and Sweets
Meat, Poultry, Fish, Cheese
Cooperstown Cheese Co.
Pura Vida Fishery
Farmers and Cooks
Joe Tomato Mozzarella
Mrs. D's Meditteranean Delights
Specialty Items & Services
Cleo's Cauli Tots
Marlboro, NY / weekly
Family farm offering fruit, flowers and veggies.
Cleo's Cauli Tots
Chappaqua, NY / 4th Saturday
Are you trying to get your child weaned off tater tots? Chappaqua native Emily Borgeest can help with her new Cauli Tots: a healthy, quick alternative to your go-to child pleaser. Made with oat flour, vegan cheddar cheese, nutritional yeast, ground flaxseed, spices and salt. Vegan. Gluten-free.
Tarrytown, NY / occassional
C-Los Carpentry creates a variety of handcrafted wood items for the home that combine beauty with functionality. We aim to work with as much salvaged or locally sourced wood as possible, and as such all of the wood for our bowls has been cut from the tri-state area as fresh or green wood, and then turned into its final shape. Therefore, each one of our pieces tells its own story, is entirely unique, has been carefully handmade, and will make for a lovely addition to any home.
Cooperstown, NY / sold at the Sova Farm tent
European-style cheeses from Jersey and Brown Swiss cows' milk. They will also be selling goat cheese (chevre and feta) from Jones Family Farm.
Who's at the market this Saturday?
Patterson N.J. / Weekly
No matter what ails you, Doc Pickle has the cure: half sour, ¾ sour, full sour pickles, sauerkraut & pickled mushrooms or tomatoes. The flavors of old New York, handcrafted in New Jersey.
Bronx, NY /
Check our homepage for this week's list of vendors
FarmEats Grass-fed Beef
Carlisle, NY / Weekly Vendor
From ground beef to flatiron to osso bucco, Drew George brings various cuts of grass-fed beef from cows pastured locally.
Fort Hill Farm
New Milford, CT / Weekly
This Connecticut farm boasts a bountiful array of certified organic vegetables, herbs, flowers, and small fruit on about 20 acres located on land protected by the Nature Conservancy. Farmers Paul Bucciaglia and Rebecca Batchie use farming practices that promote healthy soils, reduce pests, and protect our environment. "Our goal is to produce the highest quality, freshest, local, organically grown food we can." They push the season along by producing exciting crops in 5 greenhouses and 3 high tunnels. The farm also makes sizeable weekly donations to the New Milford Food Bank.
Hastings-on-Hudson, NY / 3rd Sat
Jessica Mullins, a clinical herbalist, produces a line of hand0crafted organic remedies that support wellness. Products include teas, oils, tinctures, balms and candles.
Pawling, NY / Weekly
Growing Heart Farm is a small, diversified vegetable & herb farm specializing in year-round greens production in the Harlem Valley. GHF intensively rotate crops, use cover crop, and remineralize soils, replenishing the nutrients and biology each year. Their goal is to grow the best-tasting and most nutritious vegetables using sustainable methods.
Ancram, NY / Occasional
Hillrock Estate Distillery produces hand-crafted spirits made with their own grain. They’re floor malted and craft distilled in their copper pot still and aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands.
Yonkers, NY / Rotating
What happens when a young Air Force veteran comes home to Yonkers & becomes a vegan?
He and his partner open a pretty pink juice bus of course! They make cold-pressed juices in flavors like Jungle Plum (watermelon, lemon & basil) & Worker Bee (pineapple, pear, lemon, & turmeric) and do it all in a retro-fitted yellow school bus.
Blauvelt, NY / Weekly
Hodgins Harvest is a small specialty mushroom farm, born out of a passion for all things fungi. Founder Aaron Hodgins Davis focusing only on growing mushrooms that he loves to cook with or uses medicinally every day. Our staple crops are oyster mushrooms, lion’s mane, chestnut mushrooms, and hen-of-the-woods. We regularly rotate other specialty varieties through the year based on the season.
Joe Tomato Mozzarella,
White Plains, NY / Weekly
Argentine-born, Italian-raised Joe “Tomato” learned to make real mozzarella on Arthur Avenue. He has been known to make up to 1000 mozzarella balls in one day, using special wooden mozzarella paddles he designed himself. When he arrives his mozzarella is still warm.
Mahopac, NY / Occassional
Allendale, NJ / 1st and 3rd Sat
Korean gourmet kimchi, scallion pancakes, bulgogi, pork belly and short ribs using signature family recipes.
Levittown, NY / Occassional
Traditional hand-twisted pretzels and pretzel braids. Plain salt and flavors like cinnamon sugar and spinach feta. All made with New York flour.
Levittown, NY / Occassional
Mamoroneck, NY and Greece / Twice-a-month
Kontoulis family’s olive oil comes from their native village of Strefi, in the fertile plain of Messinia, Greece. The area has a long tradition of producing high-quality olive oil with very low acidity. Their olive groves are small in size and were planted by their grandfather and are cultivated in a natural, traditional way. The oil is harvested and pressed in Greece but bottled right here in Larchmont, NY.
La Petite Occasion
Mahopac, NY / Occasional
Michele Kim’s aritsanal confections – salted caramels ,grand marnier caramels (among other enticing flavors) and small-batch handcrafted toffees are highly addictive.
Larchmont, NY / Twice-a-month
Daniel Teboul grew up in France and now brings the artisanship of curing meats to us. His creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet.
Queens, NY / Occassional
Mama Lam's Malaysian curry pastes and hot sauces
Mother-daughter duo producing small-batch family recipes in Long Island City, NY.
The perfect enhancement for your weekly market haul of seasonal veggies.
Mangalitsa by Mosefund
New Jersey / Occassional
High-end charcuterie made with heritage wooly Mangalitsa pigs – a Hungarian breed considered the Kobe beef of pork. They also offer flavorful “collar” steaks and fresh bacon.
Brooklyn NY / 1st and 3rd Sat
A husband and wife team selling their tangy and fresh Japanese salad dressing (ginger & sesame) sold by the bottle and other Asian sauces/edamame hummus. Smorgasburg loves them.
Mrs. D's Meditteranean Delights
Briarcliff Manor, NY / Weekly
When Danae Sintilas, also known as “Mrs. D” closed her catering business, fans of her Greek cooking were bereft. Until the day she turned up at the CFM wearing her apron and balancing still-warm trays of Greece’s greatest culinary hits: moussaka, spanakopita and baklava.
Port Chester, NY / Once a month
Artisanal, aromatic gin and brandies made with Hudson Valley apples and pears.
New Castle Scone Co
Chappaqua, NY / 1st Sat
Chappaqua’s own Grace bakes a variety of scones including buttermilk, cranberry orange and espresso swirl, all the right size.
Warwick, NY / rotating
Homemade pies based on grandma's baking techniques. Sweet pies, cream pies and savories. Everything from scratch using local fruits, meats, and vegetables.
Dobbs Ferry, NY / 3rd Sat
Cookie jars with a twist: vegan, gluten free, soy free and refined sugar free - and yes, surprisingly delicious.
Katonah, NY / weekly
Our land produces vegetables year round from our fields and greenhouses. We offer an array of produce (vegetables, herbs and microgreens) focusing on delicious and nutrient dense vegetables so that you can eat the rainbow. Our practices and philosophy is not that we grow food but that we tend and nurture the soil that feeds us all.
Mamaroneck, NY / 1st & 3rd Sat
Pizzaiolo Francesco is the real deal. He loves to make Neapolitan-style pies using market ingredients like smoked trout or duck prosciutto from our very own Larchmont Charcuterie. His pizzas are crisp, flavor-packed and remarkably light.
Chappaqua, NY / Weekly
A whole food plant-based education and coaching program to learn about and to experience the benefits of whole food plant-based nutrition.
Tentatively scheduled for the 2nd & 4th Saturdays
Our poké bowls consists of a variety of bases, different types of protein (raw fish, chicken, shrimp or even chickpeas for our vegan customers), and an assortment of vegetables and fruit, topped with our signature sauces. Our ingredients not only are fresh, healthy and gluten free (except for noodle base) but also delicious.
Clinton Corners, NY / Weekly
Pastured beef, pork, poultry and eggs.
Our farming philosophy is inspired by permaculture, restoration ecology, holistic management, and regenerative agriculture. By strategically rotating our livestock on pasture and throughout the forest, we’re able to achieve a net carbon sink—and by raising our livestock using holistic healthcare practices, our animals’ immune systems are naturally resilient and robust.
Pura Vida Fishery
Hamptons, NY / Weekly
Capt. Rick Lofstadt catches all his fish in the Hampton Bays of Long Island. Famous for his buttery extra large scallops he also sells oysters and mussels in addition to lemon sole, porgy, striped bass, cod and hake.
Brooklyn, NY / occasional
Handmade raw chocolate products with your health and heart in mind. Founded in 2008 by nutritionist Shimon Pinhas, they create chocolate as it should be: pure, organic, and packed with antioxidants that nourish the mind, body, and soul. They choose the highest quality raw and organic ingredients to create healthy dark chocolate, full of superfoods, essential vitamins and minerals. Made with love, Raw Chocolate Love not only tastes good, but feels good too, providing countless health benefits and anti-aging effects.
Ready, Set, Sharp
Pelham, NY / 2nd Saturday
Matt has been sharpening knives, scissors and pruning shears at the market for over five years. Still, there isn’t a weekend that goes by when someone doesn’t show up with their “wedding-gift knives” that haven’t been sharpened in decades.
Chappaqua, NY / occasional
First zero-waste eco shop in Northern Westchester. Chappaqua mom and businesswoman Jessica Paschkes will refill products you use everyday, like soaps, cleaners and lotions with non-toxic options without the packaging waste. Bring your own mason jars or bottles or use their recycled containers. You pay for the ounces of product purchased. Many Refillery products are sourced locally!
Middle Eastern and Mediterranean dishes with a "clean" twist. Shawarma, falafel, roasted cauliflower salad, hummus, tahini and more. All dishes are plant-based and vegan, packaged and ready to go.
Norwich, NY / weekly
SOVA Farms which stands for "Stewards of Vast Abundance." SOVA Farms is already famous for its certified organic soy-free eggs (voted among top ten in the country) from free ranging, pastured hens They also produce delicious organic broiler and heritage chickens. Later in the season they will have Muscovy duck (whole and breasts) geese and turkeys. They also sell herb bouquets to go with their roasting hens. They will sell milk from Hudson Valley cows Cooperstown Cheese and wildly popular feta cheese from Painted Goat Farm.
Queensbury, NY / 4th Sat
Stars of the Meadow Flowers
Accord, NY / Weekly
Locally and sustainably grown specialty cut flowers and foliage. Inspired by permaculture, biodynamics, and regenerative agriculture. They grow over 60 varieties of blooms, foliage, and herbs using organic, no-till methods, without machinery.
The Misshapened Bowl
Ossining NY / Occasional
It takes artist/woodturner Charles Lazarus about six months to make or “turn” one of his magnificent bowls which are fashioned from local reclaimed wood, namely cherry wood, birch wood and elm. Bring Charles a sentimental tree branch or trunk and he will turn it into a work of art.
Nyack, NY / Weekly
At her popular Nyack cafe, Pam Shultz prepares seasonal salads, burritos, wraps and soups – all made with local and organic ingredients.
Wave Hill Breads
Norwalk, CT / Weekly
Baker Tim Topi treats each loaf of bread with integrity. From sliced sprouted wheat to French epi, to Roman focaccia his bread selection is surpassed only by his passion.
Wright’s Apple Farm
Gardiner, NY / Weekly
Wright’s Farm has been run by five generations of the same family. The 453-acre spread produces 100,000 bushels of apples annually. They also grow cherries, peaches, plums, nectarines, berries, tomatoes, pumpkins, squash, and more. Their farm to jar products, jams, jellies, pickles, and apple sauces are also sold at market, along with apple cider donuts.