Pound Ridge, NY / 2nd and 4th Sat
American Bow Knife
Later in the season
Long Island & Briarcliff Manor, NY / Weekly
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 / Twice a month
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
Marlboro, NY / weekly
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 / 1st & 3rd Sat
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.
Dough Nation Pizza Truck
Dobbs Ferry, NY / Rotating
hFrom Dave DiBari of The Cookery, wood-burning oven artisan pizza made with seasonal market ingredients. Breakfast pizza always include a molten, farm-fresh egg.
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.
Westport, CT /Rotating
Farmers and Cooks is committed to using local organic ingredients in all their prepared foods, specializing in seasonal soups, quiche, savory pies, calzones, salads & gluten free / vegan treats. They also make sourdough bagels and breads using local grains.
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.
Mamoroneck, NY / Occasional
Heimat fruit liqueurs are handcrafted using traditional German family recipes with only in-season, New York fruit.
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.
Hudson, NY / Rotating
Hudson Valley Fisheries responsibly raises New York Steelhead trout from egg-to-plate without the use of any antibiotics, vaccines, nor pesticides in Hudson, New York. Its taste, freshness, and traceability is unmatched in the market today.
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.
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.
Letterbox Farm Collective
Hudson, NY / Weekly
Heirloom vegetables, pasture-raised pork, duck and chicken raised without hormones, antibiotics or gmos, natural sodas made with local ingredients.
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.
Poughkeepsie, NY / Weekly
Soft-rind and aged cheeses made in Poughkeepsie by Colin McGrath, former head cheesemaker at Sprout Creek farm.
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.
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.
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.
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.
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.