The Garden’s farmers market abounds with locally grown produce, fresh baked goods, and other specialty items—every Wednesday throughout summer and into fall. Visit for a wide selection of weekly vendors, rotating artisanal purveyors, and visiting live performers.
Each Wednesday, some of the top produce vendors, bakers, and specialty food purveyors from New York state and beyond set up shop at the end of NYBG’s Tulip Tree Allée.
Big Bang Coffee Roasters
Hot/iced coffee and coffee beans.
DiRiso Rice Balls
Riccardo Befi is a renowned gemologist who sidelines as a lasagna, mozzarella and arancini-maker. His porcini rice balls are utterly addictive!
The doctor has been pickling for over three generations; from pickles to peppers, olives, mushrooms, and much more.
Honey Locust Farmhouse
Legendary farmer Nancy MacNamara used to grow “custom” mizuna and arugula for top chefs in the city, from Mario Batali to Jean-Georges. Now she makes her own line of organic teas, various types of honey, and jams with local Hudson Valley fruit.
A family-run bakery that makes everything from pumpkin quick breads to biscotti, challah bread, and ham & cheese quiches.
Pie Lady & Son
Deborah Tyler started selling butter-crust, fruit-filled pies from her back porch to neighbors as a struggling single mom. Eventually, she opened her own bakery which she now runs with her son, Wil. Pies (mixed berry, strawberry-rhubarb, classic apple) will be sold whole in three sizes, and by the slice to enjoy on the spot.
Red Barn Bakery
A full-service bakery offering both savory and sweet treats.
New Paltz, NY
This family-run farm offers a healthy choice of many of the standard produce varieties (peppers, zucchini, kale, spinach, turnips, beets) as well as many interesting and unique produce and herbs. They grow all of their vegetables and fruits using organic methods. The fruits they grow include strawberries, raspberries, blueberries, apples, and lots (and lots!) of melons.
This family farm that grows both vegetables and fruit will be bringing crates of cherries, strawberries, peaches, nectarines, gooseberries, currents as well as some fresh cut flowers later in the season.
True Food of Nyack
An organic cafe in Nyack that serves up fresh, flavorful seasonal salads like lemony chickpea, kale, and red onion salad, and burritos made with local organic chicken.
Wave Hill Breads
A micro-bakery making artisan breads and pastries with organic whole grains milled at the bakery. The range of their offerings—from a perfectly puffed croissant to a classic Roman focaccia—is astounding.
With everything from savory jams and piquant salsas to olive oils, caramels, gourmet salts, and herbal balms, our rotating vendors stop in to offer some of New York’s best kept secrets.
Anna Maria’s Savory Jams
Cliffside Park, NJ
Jams in Piemonte, Italy, are not just for bread—they are meant to pair with cheeses and yogurts, enhance the flavor of meats and poultry, and complete the presentation of cured meats and pâté. These jams are a must on any cheese and charcuterie platter.
Arlotta Food Studio
Briarcliff Manor, NY
Infused organic olive oils (garlic, lemon, red pepper, blood orange), balsamic vinegars, and tapenades.
A head-to-toe herbal apothecary. Lotions, balms, salves, sunscreens, and more—all made with local herbs and flowers by clinical herbalist Jessica Mullins.
Healing Home Foods
Pound Ridge, NY
Artisan producer of gluten-free and vegan granola, crackers, and other delicious healthy snacks. All products are handmade in Pound Ridge, and always soy-, dairy-, and gluten-free with zero artificial anything.
Nick Storrs specializes in hard-to-find varieties of seedlings for the gardener who loves to cook, or the cook who loves to garden. He grows heirloom and open-pollinated vegetable, herb, and flower transplants in the potting sheds of the historic Lyndhurst mansion.
La Petite Occasion
Michele Kim makes caramels, toffees, and other handmade confections using local ingredients of the highest quality: Hudson Valley Dairy milk, Kriemhild Meadow butter, Harvest Moon Farm & Orchard cider, Guittard chocolate, and Montauk salt.
Lucero Obregon was the executive chef at NYC’s Pompano for years. Recently, Lucero (which means “bright star” in Spanish) decided to head out on her own and create a line of authentic salsas and pepito pestos inspired by the ones she made at her grandmother’s knee growing up in Mexico City. She also makes her own tortillas and tamales and will be selling both at the NYBG farmers market.
Wild Sea Salt
Chef Lisa Caccamise sells gourmet salts infused with local ingredients like dandelion, stinging nettle, cedar berry, and sumac.
Would you love to shop at the market, but don’t want to lug your purchases or have your lettuce wilt while you explore NYBG? Worry not! Market staff will keep all of your purchases on ice as part of our complimentary “Veggie Valet” service. Shop early, drop off your groceries, and pick up before you leave.
About the Farmer’s Market Director: Pascale Le Draoulec
Pascale Le Draoulec is delighted to bring her brand of farmers market to NYBG, one of her favorite places in New York. Ms. Le Draoulec also manages the Hastings, Irvington, Chappaqua, and Bronxville farmers markets, which all have a reputation for being well-curated weekend hubs of their communities.
Before running farmers markets, Ms. Le Draoulec was a newspaper reporter for 18 years. She spent most of those years writing about food, and from 2001 to 2007 she was the lead restaurant critic at the New York Daily News where she won a James Beard award for her reviews.
She is the author of American Pie: Slices of Life and Pie from America’s Back Roads (Harper-Collins, 2002), which chronicles her cross-country road trip in an old Volvo 240 named “Betty” in search of her American roots—and people who still make pie from scratch.
A first-generation American, Le Draoulec was raised in California, in a decidedly French household obsessed with all things “food.” A hard-driving rain always meant foraging for plump snails in the backyard, purging them in a bucket of salt overnight in preparation for escargots a l’ai et au persil.
Ms. Le Draoulec learned to cook (and to make goat cheese and pluck a chicken) while living on a dilapidated dairy farm near Normandy in her 20s—long before there was anything chic or trendy about farm-to-table cuisine. Markets are her happy place.
The market will be host to a rotating lineup of musicians to entertain you while you shop.
Fiddle player Ian Moore has explored a wide range of acoustic music styles, including blues, waltzes, swing, and jazz.
A seasoned recording artist and multi-instrumentalist, Matt Turk has engaged audiences around the world both as a rocking bandleader and an acoustic folk troubadour.