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.
Vendors may include:
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.
Big Bang Coffee Roasters
Peekskill, NY
Hot/iced coffee and coffee beans.
Blessed Brewery
Beacon, NY
Blessed Brew is made from small batches of hand-crafted kombucha inspired by traditional root beer, ginger beer, and Thai iced tea. Nourish your soul with fair trade, non-GMO, and certified-organic and local ingredients.
The Carbon Chocolate Workshop
New Canaan, CT
Artisanal chocolate maker Drew Salko sources cacao from across the world. He also makes artisanal marshmallows and a dreamy hazelnut-chocolate spread.
Christtine Organic Confections
Cristina Goldstein makes authentic Argentine alfajores and dulce de leche.
DiRiso Rice Balls
Hastings, NY
Riccardo Befi is a renowned gemologist who sidelines as a lasagna, mozzarella and arancini-maker. His porcini rice balls are utterly addictive!
Foraged Wild
Fleetwood, NY
Michael Dubiel, a cook at La Mercerie Restaurant in NYC, likes to forage for mushrooms and dandelion greens. He’ll be at the market with something new and and will tell you exactly how to cook everything he brings.
Lime Kiln Farm
Coxsackie, NY
This bucolic farm currently has approximately 40 goats and 8 cows on the milk line. All milk is processed at the farm, making Lime Kiln Farm a farmstead operation.
Honey Locust Farmhouse
Newburgh, NY
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.
Madura Farms
Goshen, NY
Family-operated farm in the heart of Black Dirt country in Goshen, NY. They grow kale and spinach, but also asparagus, purple cauliflower and romanesco and collard greens. They also cultivate a wide variety of mushrooms. Not certified organic, but organic practices
Mariachi Mexico
Armonk, NY
A back to basics traditional Mexican cuisine with a NY influence, featuring tacos made to order, street corn, and refreshing agua frescas.
Meredith’s Bread
Kingston, NY
A family-run bakery that makes everything from pumpkin quick breads to biscotti, challah bread, and ham & cheese quiches.
Mountaintop Maple Syrup
Jewett, NY
100% Pure New York State Maple Syrup, made from sap from our maple trees on a farmstead in the Catskills.
NY Chup
Bronx, NY
Handcrafted, small-batch ketchup by chef Andy Blackman, a graduate of the Culinary Institute of America. NY Chup uses seasonal ingredients like ramps (wild leeks) and sweetens his all natural ketchup with pure cane sugar and molasses.
Red Barn Bakery
Irvington, NY
A full-service bakery offering both savory and sweet treats.
True Food of Nyack
Nyack, NY
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.
VN To Go
Pleasantville, NY
Vietnamese specialties, from spring and summer rolls made with Hudson Valley carrots and cabbage to, in colder months, traditional pho soup preparations, both chicken and beef.
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.
Wright’s Orchard
Gardiner, NY
A five generation family run farm featuring apples, cherries, peaches, berries, pumpkins, and more. Check out their fresh squeezed lemonade, apple cider donuts, and jams!
