Cliffside Park, NJ / Once a month
Dominique Debroux learned to make her bittersweet radicchio marmalade with hints of citrus and sweet red pepper jam, with fiery cherry pepper, in her native Piemonte where jams are not just for bread or breakfast.
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 / 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.
Sunset Park, NY / T
Here’s what the New York Times had to say about Liz Santiso’s biscuits: “Her biscuits are beautiful hulks that stay tender for days…”. They like to use bacon and sausage from Stone & Thistle for their biscuit sandwiches.
Fruits and Vegetables
Baked Goods and Sweets
Meat, Poultry, Fish, Cheese
Pura Vida Fishery
Asian Farmer Dumplings
Joe Tomato Mozzarella
Mrs. D's Meditteranean Delights
VN Food to Go
Specialty Items & Services
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.
Long Island, NY / Once a month
Using a family recipe created in 1950’s Brooklyn, NY and perfected on the east end of Long Island, their promise is to deliver you the finest and most delicious crumb cakes on the market.
River Vale, NJ / Occassional
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 / Twice a mont
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.
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 / Occasionally
Jessica Mullins, a clinical herbalist, produces a line of hand0crafted organic remedies that support wellness. Products include teas, oils, tinctures, balms and candles.
New York, NY / Twice a month
French fruit tarts, quiches and classic butter cookies baked by the nuns with all of the proceeds going to the soup kitchen associated with their Church.
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.
Harlem Valley Homestead at the Growing Heart Tent
Wingdale, NY / weekly
Ancram, NY / Occasionally
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.
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.
Mamoroneck, NY / occasional
Heimat fruit liqueurs are handcrafted using traditional German family recipes with only in-season, New York fruit.
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.
Danville, NJ / Weekly
Explore and enjoy their many unique varieties of dried fruits, berries and nuts. Most of the items are available as natural, organic and Star K certified.
Allendale, NJ / Twice a month
Korean gourmet kimchi, scallion pancakes, bulgogi, pork belly and short ribs using signature family recipes.
Kontoulis Olive Oil
Larchmont, NY / Twice a month
Her family grove of Koroneiki trees in her native Messinia, Greece. Every year she harvests and crushes her olives in Greece and then ships the oil to New York where she bottles it in Larchmont. This is a precious, rich and fruity oil, to be used for salad dressing or drizzling.
La Petite Occasion
Mahopac, NY / Occasional VendorMichele 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 / Once a month
Granola made in Brooklyn with Canadian soul. Dragonfly uses only the highest quality organic ingredients, (down to the oats from Maine). Flavors include cherry walnut, fig hazelnut, date pistachio and chocolate espresso with almonds.
Brooklyn NY / Twice a month
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 / Occasional
Chappaqua’s own Grace bakes a variety of scones including buttermilk, cranberry orange and espresso swirl, all the right size.
Bronx, NY / Occasional
Hand-crafted, small batch gourmet ketchup in flavors like cilantro lime, bacon, bourbon and, classic.
Pomona, NY / Weekly
A prominent orchard in Rockland county for over ten generations with a wide variety of apples, cider and baked goods. Also berries, stone fruit, vegetables, eggs and honey.
Pie Lady & Son
Nyack, NY / Weekly
Pie like grandma used to make it – only better, because the Tyler family uses fruit from local farmers and an all butter crust. Deborah Tyler used to sell pies from the back porch of her home. Then her son, Wil learned to bake, and expanded the business.
White Plains, NY / Weekly
Curated coffee beans from around the world that are micro-roasted. Pinebrook roasts locally, mainly in Portchester and Brooklyn on an on-time basis.
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 Vendor
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.
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.
Stone & Thistle Farm
Meredith, NY / Weekly
Meadow-raised lamb, kid goat, free-range chickens, pork, beef, poultry, rabbits and eggs and goat milk products – all from a family farm tucked in a lush quiet valley in the foothills of the Catskill Mountains in Central NY.
Bronxville, NY / Various dates
Brittany Vellucci of SweetHearth Baked Shop specializes in baked goods that are so delicious and gorgeous, gluten-free or made with super healthy ingredients. Consider her cocoa brownie made with cauliflower puree (my unsuspecting kids flipped over these).
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.
Hawthorne, NY / Once a month
This food truck offers some of the best BBQ around with pulled pork, chicken and more.
Nyack, NY / Weekly
At her popular Nyack cafe, Pam Shultz prepares seasonal salads, burritos, wraps and soups – all made with local and organic ingredients.
Pleasantville NY / Twice a month
Linh hoang and Yen Pham prepare traditional Vietnamese dishes like PHO, BUN-CHA and spring and summer rolls to take home. They use local ingredients whenever possible.
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.