NYBG Farmers Market

Vendors may include*:

Anthi’s Greek Specialties
Tarrytown, NY
Anthi’s Greek Food is focused on producing fresh, healthy, delicious Greek cuisine. Their food is authentic and the menu boasts flavorful Greek-inspired dishes and flavors such as tsatsiki, moussaka, and chickpea salad.

Arlotta Food Studio
Briarcliff Manor, NY
Infused organic olive oils (garlic, lemon, red pepper, blood orange), balsamic vinegars, and tapenades.

DiRiso
Hastings-on-Hudson, NY
Enjoy the tastes of traditional Italian cooking.

Don Carvajal Coffee
Bronx, NY
Brewed in the neighborhood and offering iced coffees and coffee beans.

Forward Roots Kimchi
Brooklyn, NY 

Founder Suin learned to make kimchi from her mother who ran her own business while raising four kids. Her traditional kimchi, made with a modern twist and with local produce whenever possible, connects her to her mother, the women who came before her, and the tradition she hopes to carry on.

Freshly Made Juices
Bronx, NY
The collaborative effort of two Bronx women residents, Freshly Made embodies the current healthful approach to eating with juice and smoothies.

Hive Juice Lab
Westchester, NY
A family owned and operated business, Hive Juice Lab provides cold-pressed juices for a healthier, more delicious drink option.

Hodgins Harvest
Rockland County, NY
Certified organic mushroom farm offering a variety of specialty mushrooms.

Jody’s Kitchen
Hudson Valley, NY
Chef Jody Hunter offers ways to elevate your next meal with seasonings, dressings, garnishes, and more.

La Morada
Bronx, NY
A Oaxaca restaurant with the goal to preserve and share indigenous Mexican cuisine with neighbors and friends.

Mangalitsa by Møsefund
Branchville, NJ
Møsefund Farm is proud to continue the noble heritage of raising and selling the finest Mangalitsa heirloom pork. We raise the hogs naturally and humanely while staying focused on meat quality. All our products are minimally processed with no artificial ingredients.

Myriad Mirage
Nyack, NY
Artist Ginamarie Engels’s work features unique, handcrafted jewelry, art, and more that is inspired by nature.

Newgate Farms
Windsor, CT
Enjoy fresh produce from this family owned, fresh market garden that has been in operation since 1933.

Nutmeg Café
Tuckahoe, NY
Enjoy savory and sweet baked goods presented by owner Cindy Bothwell.

NY Steelhead Trout
Hudson Valley, NY
Using recirculating aquatic system technology, NY Steelhead Trout offers a fish option that is free of hormones, antibiotics, and vaccines, and is ethically sourced.

Penny Lick Ice Cream 
Hastings-on-Hudson, NY
Founded in 2013 with the mission of bringing back old-fashioned, custard-based ice cream, the ingredients are fresh and locally sourced. Small batch ice cream made with heavy cream, cream-lined whole milk, eggs, and sugar from local Hudson Valley farms. And no artificial colors, flavors, or sweeteners.

Poké Motion
New York, NY
Offering traditional Hawaiian poké bowls made up of rice, diced raw fish, and vegetables.

R&M Farms
Wantage, NJ
Selling all-natural, farm-fresh pork, beef, and chicken.

True Food of Nyack
Nyack, NY
An organic cafe in Nyack that serves up fresh, flavorful seasonal items like lemony chickpea, kale, and red onion salads, and burritos made with local, organic chicken.

Wave Hill Breads
Norwalk, CT
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.

*Vendor list is subject to change

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.