123 Dough

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

Arlotta Food Studio

Long Island & Briarcliff Manor, NY / Twice a month

Aromatic, herb-infused olive oils and tapenade spreads. Fresh pasta made with local eggs and flour.

123Dough_600x350.jpg

Bambino's Ravioli Pastificio

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.

Bien Cuit

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.

Black Creek Permaculture Farm

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.

Bohemian Baked

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.

Broken Bow Brewery

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.

 

BienCuit_600x350.jpg
BigBang_600x350.jpg
BlackCreek_600x350.jpg
bohemianbaked_600x350.jpg
brokenbow_600x350.jpg
BlackCreek_600x350.jpg

Caradonna Farms

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.

Cooperstown Cheese Co

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.

caradonna_600x350.jpg

Where are our farmers and vendors from?

Map3.png

Who's at the market this Saturday?

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.

Don Carvajal Coffee

Bronx, NY / 

docpickle_600x350.jpg
doughnation_600x350.jpg

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.

Forward Roots Kimchi

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.

farmeats_600x350.jpg
screenshot-www.instagram.com-2021.06.30-19_26_17.png

Growing Heart Farm

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.

GrowingHeart_600x350.jpg

Hamov Eh

/ Occasional

Hamov eh translated means "delicious' in Armenian. Armenian sauces in the spirit of Grandma Frieda.

 

HIllrock Distillery
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.

Hive Juice Lab

Yonkers, NY / Weekly

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.

Hodgin's Harvest Mushrooms

Blauvelt, NY / 2nd and 4th

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.

vendorpageHodgins_700x494.jpg

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.

 

JoeMozz_600x350.jpg

KAS Spirits

Mahopac, NY / Occassional

Knot of this World

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

Kontoulis Olive Oil

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. 

Rays Pretzels Medium Bavaria Bagel_03_jp.webp
KAS_600x350.jpg

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 Charcuterie
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.

LaPetite_600x350.jpg
LarchmontCharcuterie_600x350.jpg

Mama Lam's

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.

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.

Mangalista_600x350.jpg
McGrath_600x350.jpg
MrsDs_600x350.jpg
Momo_600x350.jpg

Nahmias & Fils Distillery

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.

Noble Pies

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.

Nutmeg

Tuckahoe, NY / rotating

Cookies, muffins, scones, quickbreads, shortbreads, savory pies, crostatas
soups, overnight oats, and a variety of hearty grain salads.

Orchard Hill Organics

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.

Neversink_600x350.jpg
ncscone_600x350.jpg

Pizza Vitale

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. 

 

Plant Yourself Healthy

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.

Poke Motion Food Truck

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.

Premier Pastures

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.

PuraVida_600x350.jpg

Raw Chocolate Love

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.

Refillery

Chappaqua, NY / 1st & 3rd Saturdays

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!

readySEtSharp_600x350.jpg

Sova Farms

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.

Stars_700x494.jpg

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.

ThgeMisshapenedBowl_600x350.jpg
TrueFood_600x350.jpg
wavehill_600x350.jpg

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.

wrights_650x300.jpg