NYBG Farmers Market

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.

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!

Dr. Pickle
Paterson, NJ

The doctor has been pickling for over three generations; from pickles to peppers, olives, mushrooms, and much more.

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.

Meredith’s Bread
Kingston, NY

A family-run bakery that makes everything from pumpkin quick breads to biscotti, challah bread, and ham & cheese quiches.

Pie Lady & Son
Nyack, NY

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
Irvington, NY

A full-service bakery offering both savory and sweet treats.

Taliaferro Farms
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.

Trapani Farms
Milton, NY

This family farm that grows both vegetables and fruit will be bringing crates of cherries, strawberries, peaches, nectarines, gooseberries, and currants, as well as some fresh cut flowers later in the season.

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.

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!

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.

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.

Found Herbal
Chappaqua, NY

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.

HomeGrown Nurseries
Tarrytown, NY

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
Chappaqua, NY

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 Salsas
Poughkeepsie, NY

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.

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.

McGrath Cheese Company
Hudson, NY

McGrath Cheese Company is one of the finest artisan cheesemakers in the Hudson Valley. Their signature cheeses are the Rascal, a cheese with a dense fudgy texture, and the Victoria, a soft and buttery cheese with an orange-dusted rind.

Wild Sea Salt
Pomona, NY

Chef Lisa Caccamise sells gourmet salts infused with local ingredients like dandelion, stinging nettle, cedar berry, and sumac.

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.

Quick Tips | Indoor Composting with a Worm Bin

Wednesday, July 12 • 11:30 a.m.–1 p.m.

How to compost your food scraps indoors.

Quick Tips | Keeping Your Leaves out of the Landfill

Wednesday, October 11 • 11:30 a.m.–1 p.m.

Explore ways to compost, mulch, or recycle autumn leaves.