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
Riverdale, NY/ 1st Saturday
Gluten-free baked goods both savory and sweet (fermented squash muffins and zucchini bread, chickpea flour empanadas filled with porcini mushrooms) from an award-winning chef.Riverdale, NY
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.
Slate HIll, NY / 2nd and 4th Saturdays
Family owned artisanal, cold-pressed, handcrafted soap company; passionate about sustainable, responsibly-sourced ingredients.
Asian Farmer
Jericho, NY / 1st Saturday
Pork, chicken, and vegetarian dumplings made with local ingredients, seasonal vegetables, and locally-raised meat.
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.
Mt. Kisco, NY / 3rd Saturday
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.
Yorktown, NY / weekly
Bohemian Baked creates delicious gluten free, dairy free and vegan baked goods from breads to cupcakes and everything in between using plant based and natural ingredients. We put a lot of effort into finding the right blend of ingredients to ensure the right flavor, texture and overall quality of each baked good. We care about each product we make and are always striving to perfect our craft.
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.
Marlboro, NY / weekly
Family farm offering fruit, flowers and veggies.
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.
Fruits and Vegetables
Black Creek Permaculture Farm
Caradonna Farms
Fresh Meadow Organic Farm
Orchard Hill Organics
Sova Farms
Wright's Apple Farm
Baked Goods and Sweets
123 Dough
3X3 Provisions
Bella's Bake Shop
Bien Cuit Breads
Bohemian Baked
Knot of this World Pretzels
La Petite Occasion
New Castle Scone
Noble Pies
Nutmeg
Wave Hill Breads
Meat, Poultry, Fish, Cheese
Cooperstown Cheese Co.
Farm Eats Grassfed Beef
Good & Local with Don Rodrigo Farms
Pura Vida Fishery
R & M Farm
Prepared Foods
Asian Farmer
Bambino's Ravioli
Eltee's Goods
Joe Tomato Mozzarella
Mrs. D's Meditteranean Delights
Pizza Vitale
True Foods
Specialty Items & Services
Anna Maria Savory Jams
Arlotta Food Studio
Bambino's Ravioli
Broken Bow Brewery
Doc Pickle
Forward Roots Kimchi
Kimchi Culture
Manor Sangria
Marcelina Orange
Momo Dressing
Neversink Spirits
Raw Chocolate Love
Ready Set Sharp
River Valley Community Grains
Stars of the Meadow Flowers
The Misshapened Bowl
Where are our farmers and vendors from?
Doc Pickle
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 / weekly
Specialty coffee roaster using USDA certified organic beans. Whole beans, ground and on-the-spot coffee available at the market.
Brooklyn, NY / occasional
Woman-owned, small-batch tomato jams with ingredients sourced from local farms.
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.
Brooklyn, NY / Occasional
SuIn Park uses her mother's recipe for fermented kimchi sauce to bring her flavor-packed kimchi and sauces to the market.
Middletown, NY
Fresh vegetables, aromatic herbs, seedlings, and flowers grown in the rich black dirt fields of an historic farm. Pickled vegetables, too!
Good & Local with Don Rodrigo Farms
Wantage, NJ / 1st and 3rd Saturdays
Iberian fresh pork and charcuterie from pigs raised in New Jersey employing age-old Portuguese farming practices.
Who's at the market this Saturday?
Check our homepage for this week's list of vendors
Hamov Eh / Occasional
Hamov eh translated means "delicious' in Armenian. Armenian sauces in the spirit of Grandma Frieda.
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
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
Brooklyn, NY / 1st and 3rd Saturdays
This award-winning restaurant couple makes artisanal pasta (from lemon tagliolini to cacio e pepe gnocchi) for homes and NYC restaurants. Fresh pasta makes all the difference!
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.
Marcelina Orange
Brooklyn, NY / 1st Saturday
Hand-crafted dark chocolate dipped candied orange peels, and orange marmalade (regular or spicy)
Manor Sangria
Larchmont, NY / Occasional
Fresh, small batch sangria.
Momo Dressing
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.
Yonkers, NY / Occasional
Organic rye whiskey and a spirit distilled from figs with a hint of anisette.
Neversink Spirits
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.
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.
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.
R & M Farm
Wantagh, NJ / Weekly
Beef, chicken and pork - all pasture-raised and known for their exquisite flavor. Ditto for their eggs! Lamb and turkey available seasonally, and massive dog bones for Rover.
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.
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.
Spring Brook Hollow Farm Distillery
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.
True Food
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.
