The mission of the Chappaqua Farmers Market is to bring food that is locally grown, raised or produced to our community. Additionally we want to raise awareness of the importance of eating local for the sustainability of our planet. Visit our Westchester County market every Saturday at the Chappaqua Train Station.


Vendors and News for our December 3rd market




This Week
Anna Maria's Savory Jams
Anthis Greek Specialties
Arlotta Food Studio
Azukar (Macaroons!)
Bien Cuit
Breezy Hill Orchards
Brooklyn Kimchi
Deep Roots Farm
Dobbs & Bishop Fine Cheese
D & J Produce
Doc Pickles
Farm Eats
Letterbox Farms
Madura Farm
Misshapened Bowl
Mrs. D's Mediterranean Delights
NY Chup
Pie Lady & Son
Pura Vida Fisheries
Sohha Yogurt
Spoon Me Soups
Sun Sprout Farm
Steve's Country Kitchen
Stone & Thistle
Taiim Shack Mobile
Wave Hill Breads

Next Week:
Neversink Spirits drops by for a visit!


Community Table:







Pascale’s Blog

  • december 1, 2016


    Nice Weather on Tap for our First Outdoor December Market

    Most of our vendors will be here tomorrow for the first of our three “extended season” markets at the train station. We will have plenty of greens from Madura Farms, D & J Produce and Sun Sprout Farms  – which is based in Chester, NY (Black Dirt Country) and is about to be certified organic. Deep Roots Farm is also back at the train station, armed with carrots, orange beets, chicory root, a panoply of herbs and tatsoi, spinach and micro-greens from the greenhouse. They are also now making their own salsa verde, arugula pesto (with PEANUTS, fyi) and pickled black radish.

    Also new to our vendor mix: Wave Hill Breads, a bread beacon at my Irvington Farmer’s Market. Baker Tim Topi will be here himself to introduce shoppers to his outstanding and ambitous line of artisanal breads from savory Roman Foccacia to French epi stalks (always so pretty on the table) to caramelized garlic Bread, Challah Rolls, marble Rye and Wild Yeast Sourdough. Also, lots of sliced bread options for grilled-cheese sandwiches, always appreciated this time of year. Their mega miche is less dense than the one at Bien Cuit – which will also be here and needs no introduction with its legion of fans lining up each week for their pain de mie and croissants.

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