Vendors

If you’re interested in selling at the Chappaqua Farmers Market please contact our market manager at pascale.eatmywords@gmail.com

Our Vendors

 

Anna Maria (Savory) Jams,  Cliffside Park, NJ
Once a month
Dominique Debroux learned to make her bittersweet radicchio marmalade with hints of citrus and sweet red pepper jam, with fiery cherry pepper, in her native Piemonte where jams are not just for bread or breakfast…most meats, cheeses and charcuterie are paired with savory jams.

 

Arlotta Food Studio, Long Island & Briarcliff Manor, NY
Twice a month
Aromatic, herb-infused olive oils and tapenade spreads. Fresh pasta made with local eggs and flour.
arlottafood.com

 

Asian Farmer Dumplings, Brooklyn, NY
Twice a month
Michael Wei Zang makes delicate “farm to table” dumplings made with local produce and pastured meats.

 

Bien Cuit, Brooklyn, NY
Weekly
The secret to this artisanal bakery’s unforgettable breads is local flour, small-batch mixing and slow fermentation –  16 to 68 hours for each loaf, depending on the type of bread and the region of its origin to balance acidity and allow the loaf’s true aroma and flavors to emerge. This age-old approach to baking was always a three-day process from mix to bake.
biencuit.com​

 

Big Bang Coffee Roasters, Ancramdale, NY
Weekly
Hot coffee plus bags of their Fair Trade Organic coffee beans  that are fresh roasted weekly. “For us, creating the perfect of coffee is a creative process and our small batch, artisanal approach allows us to ensure that each bean is roasted to perfection,” says founder/roaster Elina Dart. “We combine our deep love of coffee with a sustainable, ethical philosophy, ensuring the farms we work with are organic, fair trade and able to feed back into their communities.”
bigbangcoffeeroasters.com

 

Black Creek Permaculture Farm, Ulster Co. NY
Weekly
Named for the creek that provides all the irrigation for his crops Black Creek Farm is co-owned by Erik Schellenberger who grew up in Pleasantville and his parents, who still live in his childhood home. Erik is part of a new generation of farmers committed to a farming style that enriches the soil rather than robs from it. Right now he grows according to the “farmer’s pledge” and is working toward official organic certification, but he says, “organic is not enough.””For centuries before us (and the advent of pesticides), farmers farmed organically and in many ways they destroyed the soil” they left behind. It’s important that farmers look beyond the next crop, he says. Far beyond. That’s why he is keen on growing more perennials and lesser known but deliciously hardy crops like persimmons and paw paws that require little hand-holding. Persimmons, fruit, Asian greens, leafy greens.
blackcreekpermaculture.com

 

Blessed Brew Kombucha, Beacon NY
Weekly
For centuries kombucha has been thought to have healing powers. Blessed Brew produces small-batched and hand-crafted kombucha. Their flavors are reminiscent of traditional root beer, ginger beer and thai iced tea, infused with medicinal herbs and spices. Blessed Brew uses fair trade, non-GMO, certified-organic ingredients and local produce whenever possible.
blessedbrewery.com

 

Bombay Emerald Chutney Co., Yorktown Heights, NY
Once a month
All-natural, allergen and fat free chutneys (sweet pomegranate, spicy mint among others) using treasured family recipes.
bombayemeraldchutneyco.com

 

Breezy Hill Orchard, Rhinebeck, NY
Weekly
Hard cider, organic apples, cider doughnuts, baked goods, fresh pasta and more from one of the Hudson Valley’s most revered farmers: Elizabeth Ryan – a founding farmer of the NYC Greenmarkets.
hudsonvalleyfarmhousecider.com

 

Broken Bow Brewery, Tuckahoe, NY
Once a month
Quality craft beer made right here in Tuckahoe.  Mainstays include their Marbledale American Pale Ale (6.0%) and their Broken Heart Stout  (6..4%). Family-owned and operated brewery.
brokenbowbrewery

 

Calcutta Kitchens,  Fairfield, CT
Twice a month
Aditi Goswani, who grew up in Calcutta as an only child surrounded by female relatives who cooked constantly and with gusto, makes only a handful of Indian specialties but they are singularly delicious. Customers keep coming back for her hand-crafted jars of simmer sauce and chutneys made with local ingredients.
calcuttakitchens.com

 

Chicho Hot Sauce,  Astoria, NY
Once a month
Hand-crafted hot sauce-100% natural and gluten free.
chichosauce.com

 

Clean Ridge Soap Co., Pound Ridge, NY
Once a Month
Mia Camacho uses primarily local herbs and flowers for her aromatic soap bars, body lotions and refreshing kitchen liquid soaps. She also makes candles and air diffusers.
cleanridge.com

 

Deep Roots Farm, North Salem, NY
Weekly
Sells fresh winter Micro-greens and pickles as well as  pickled jalapeños, radishes, carrots, and salsas and kimchi.
deeproomfarms

 

Doc Pickle, Patterson N.J.
Weekly
No matter what ails you, Doc Pickle has the cure:  half sour,   ¾ sour, full sour pickles, sauerkraut & pickled mushrooms or tomatoes. The flavors of old New York, handcrafted in New Jersey.
docpickle.com

 

Dough Nation Pizza Truck, Dobbs Ferry, NY
Twice a month
From Dave DiBari of The Cookery, wood-burning oven artisan pizza made with seasonal market ingredients. Breakfast pizza always include a molten, farm-fresh egg.
thecookerydoughnation.com

 

Dragonfly Granola, Brooklyn, NY
Twice a month
Granola made in Brooklyn with Canadian soul. Dragonfly uses only the highest quality organic ingredients, (down to the oats from Maine). Flavors include: cherry walnut, fig hazelnut, date pistachio and chocolate espresso with almonds. Popular rotating flavors include blackberry almond with lavender and apple pignoli.
dragonflygranola.com

 

FarmEats Grass-fed Beef, Carlisle, NY
Weekly Vendor
From ground beef to flatiron to osso bucco, Drew George brings various cuts of grass-fed beef from cows pastured locally.

 

Growing Heart Farm, Pawling NY
Weekly
Produce grown in organic soil with organic seed, without pesticides or harmful sprays.  Herbs, plants and flower bouquets, too.
growingheartfarm.com

 

Hawthorne Valley, Ghent, NY
hawthornevalleyfarm.org

 

Joe Tomato Mozzarella, White Plains, NY
Weekly
Argentine-born, Italian raised Joe “Tomato” learned to make real mozzarella on Arthur Avenue. He has been known to make up to 1000 mozzarella balls in one day, using special wooden mozzarella paddles he designed himself. When he arrives his mozzarella is still warm. Creamy and only lightly salted his mozzarella is a perennial market favorite.

 

Kontoulis Olive Oil,, Larchmont, NY
Occasional Vendor
her family grove of Koroneiki trees in her native Messinia, Greece. A few years ago, she pursued that dream and never looked back. Every year she harvests and crushes her olives in Greece and then ships the oil to New York where she bottles it in Larchmont. She also uses the olives to make tapenade and soap. This is a precious rich and fruity oil, to be used for salad dressing or drizzling – not for cooking.
kontoulisfamily.com

 

La Petite Occasion, Mahopac, NY
Occasional Vendor
Beware: Michele Kim’s aritsanal confections – salted caramels,  grand marnier caramels (among other enticing flavors)  and small-batch handcrafted toffees are highly addictive. She is only at market in the cooler months, so get these while you can.
lapetiteoccasion.com

 

Larchmont Charcuterie, Larchmont NY
Daniel Teboul, the inspiration behind Larchmont Charcuterie, grew up in the French Alps, skiing in the winter, hiking in the summer, and passing through countless remote mountain villages.  In France, meat curing is more a way of life than a pastime, and enduring local food traditions are passed on from generation to generation. None of what Daniel learned in his travels was lost, and he now brings this French artisanship and sensibility to the New World.  His creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet. In addition to saucisson sec, he makes magret de canard and a classically coarse pate de campagne.
larchmontcharcuterie.com

 

Leaf of the East, NY
Occasional Vendor
Markham Sineband is a true craftsman when it comes to tea. Each year he goes to Taiwan to harvest the herbs and plants needed for his exotic tea blends which he prepares stateside.
leafoftheeast

 

Letterbox Farm Collective, Hudson, NY
Weekly
Heirloom vegetables, pasture-raised pork, duck and chicken raised without hormones, antibiotics or gmos, natural sodas made with local ingredients.
letterboxfarm.com

 

Lucero Salsas, Poughkeepsie, NY
Weekly
Chef Lucero grew up cooking in her grandmother’s kitchen in Mexico. There was no question she would end up in the food industry. After years cooking at restaurant Pampano in NYC (Pablo Casale’s restaurant) she has decided to branch out on her own and sell the family salsas, tortillas and tamales she was weaned on.

 

Madura Farm, Goshen, NY
Weekly
Culinary mushrooms (shiitake, oyster, maitake), sprouts and lots of interesting produce and tubers (purple cauliflower, Jerusalem artichokes). Madura Farm uses organic practices but is not certified organic.

 

Mangalista, NY
Weekly
High-end charcuterie made with heritage wooly Mangalitsa pigs – a Hungarian breed considered the Kobe beef of pork.  They also offer: flavorful “collar” steaks and fresh bacon.

 

Mariachi Mexico, Armonk, NY
Once a month
Authentic  Mexican food – prepared a la minute. Farm to table tacos, soups, tortillas and chilaquiles.
mariachimexico.biz/

 

McGrath Cheese, Poughkeepsie, NY
Twice a month
Soft-rind and aged cheeses made in Poughkeepsie by Colin McGrath, former head cheesemaker at Sprout Creek farm.
mcgrathcheese.com/

 

Miracle Springs, NY
Weekly
Bio-dynamic farm and co-op that will bring Hawthorne Valley Farms yogurt, sauerkraut, cow’s and goat’s milk cheeses.

 

Momo Dressing, Brooklyn NY
Twice a month
A husband and wife team selling their tangy and fresh Japanese salad dressing (ginger & sesame) sold by the bottle and other Asian sauces/edamame hummus. Smorgasburg loves them.
momodressing.com/

 

Morgiewicz Produce, Goshen NY
Weekly
Large-scale conventional farmers, the hard-working Morgiewicz clan has been farming in  for four generations in the fertile “black dirt” country – so named for the soft, rich soil resulting from an ancient glacial lake in Orange County, NY.

 

​Mrs. D’s Mediterranean Delights​
Weekly
When Danae Sintilas, also known as “Mrs. D” closed her catering business, fans of her Greek cooking were bereft. Until the day she turned up at the Chappaqua Farmer’s Market wearing her apron and balancing still-warm trays of Greece’s greatest culinary hits: moussaka, spanakopita and baklava. Mrs. D is prone to arriving late to market, but her delicacies are worth the wait.

 

Neversink Spirits, Port Chester, NY
Once a month
Artisanal, aromatic gin and brandies made with Hudson Valley apples and pears.
neversinkspirits.com

 

NY Chup, Bronx , N.Y.
Hand-crafted, small batch gourmet ketchup  in flavors like cilantro lime, bacon, bourbon and, classic. Based in NYC.
nychup.com

 

Nutmeg, Bronxville, NY
This baker – a California transplant, from the Napa Valley, makes homespun pies, crostatas, cheesecake, quiches, breads, cookies that are FANTASTIC.
truefoodofnycack.com

 

Orchards of Concklin, Pomona, NY
Weekly
The Concklins have farmed land in Pomona (which means goddess of fruit, so named because of the orchard) since 1711. On their 400-acre spread, they grow several varieties of apples, strawberries, blueberries, raspberries, peaches, apricots, plums, cherries, Concord grapes and pears. Naturally they make fruit pies, too.
orchardsofconcklin.com

 

Penny Lick Ice Cream, Hastings, NY
Twice a month
Old-fashioned, hand-crafted, custard-style ice cream. Seasonal flavors like strawberry and blueberry. Penny Lick ice creams are made in small batches with heavy cream, cream-lined whole milk, eggs and from local Hudson Valley farms. They do not use gums, artificial colors, flavors, or sweeteners. Where does the name come from? In the late 19th century ice cream vendors would sell a small scoop or “a lick” of ice cream in a petite glass for just a penny.
pennylickicecream.com

 

Pie Lady & Son, Nyack, NY
Weekly Vendor
Pie like grandma used to make it – only better, because the Tyler family uses fruit from local farmers and an all butter crust. Deborah Tyler used to sell pies from the back porch of her Victorian home. Then her son, Wil learned to bake, too, and expanded the business.
pielady.com

 

Pura Vida Fishery, Hamptons, NY
Weekly Vendor
Capt. Rick Lofstadt catches all his fish in the Hampton Bays of Long Island. Famous for his buttery extra large scallops he also sells oysters and mussels in addition to lemon sole, porgy, striped bass, cod and hake.

 

Ready, Set, Sharp, Pelham, NY
2nd Saturday of every month
Matt Westall and his sidekick Andy have been sharpening knives, scissors and pruning shears at the market for over five years. Still, there isn’t a weekend that goes by when someone doesn’t show up with their “wedding-gift knives” that haven’t been sharpened in decades.

 

Steve’s Country Kitchen,  Poughquague, NY
Weekly
Sweet and savory crepes made to order and filled with local ingredients whenever possible.
facebook.com/stevescountrykitchen/

 

Stone & Thistle Farm, Meredith, NY
Weekly
Meadow-raised lamb, kid goat, free-range chickens, pork, beef, poultry, rabbits and eggs and goat milk products – all from a family farm tucked in a lush quiet valley in the foothills of the Catskill Mountains in Central N.Y.
stoneandthistlefarm.com

 

Sweetness, Chappaqua NY
Lisa Ciraldo grew up in Chappaqua but moved to Steamboat Springs, CO. as an adult where she established herself as a baker and was a popular stop at the Steamboat Farmer’s Market.  Now, she is back home and specializing in gluten-free baking. Her gluten-free donuts and cookies are the talk of the market. Make sure to pick up a baker’s dozen!

 

Taiim Shack Mobile, Hastings NY
Weekly
This restaurant has had a devoted following since the moment it opened its doors. They sell singularly delicious hummus in a panoply of flavors – from preserved lemon to parsley. They occasionally bring their falafel cart by for falafel sandwiches made to order and served with house-ground tahini, tart, pickled turnips and chopped tomatoes.
taiimfalafelshack.com

 

The Misshapened Bowl, Ossining NY
Occasional
It takes artist/woodturner Charles Lazarus about six months to make or “turn”  one of his magnificent bowls which are fashioned from local reclaimed wood, namely cherry wood, birch wood and elm. Bring Charles a sentimental tree branch or trunk and he will turn it into a work of art.
themisshapenedbowl.com

 

Township Valley Mushrooms, Catskills

Treadlight Farm, Bovina NY
Since 2015, Matt and Irene growing specialty cut flowers, ornamentals, and vegetables on south facing slopes in the western Catskill mountains. Their crop selection is curated with great care, by them and by nature: they grow what they think is beautiful, or delicious, and nature whittles that down to what grows well in their cool seasons and rocky soil.
treadlight-farm.com

 

True Food, Nyack, NY
Weekly
At her popular Nyack cafe, Pam Shultz prepares seasonal salads, burritos, wraps and soups – all made with local and organic ingredients
truefoodofnyack.com

 

Valley Shepherd CreameryLong Valley, NJ
valleyshepherd.com

 

Wave Hill Bread, CT
Weekly
Baker Tim Topi treats each loaf of bread with integrity. From sliced sprouted wheat to French epi, to Roman focaccia his bread selection is surpassed only by his passion.
truefoodofnyack.com

 

Wright’s Apple Farm, Gardiner, NY
Weekly
Wright’s Farm has been run by five generations of the same family. The 453-acre spread produces 100,000 bushels of apples annually. They also grow cherries, peaches, plums, nectarines, berries, tomatoes, pumpkins, squash, and more.  Their friendly roadside farm market carried orchard fruit pies, fruit breads, and their famous apple cider donuts (yes, they sell them at the market!).  Their farm to jar products, jams, jellies, pickles, and apple sauces are also sold at market.
eatapples.com

 

VNFOODTOGO, Pleasantville NY
Linh hoang and Yen Pham prepare traditional Vietnamese dishes like PHO, BUN-CHA and spring and summer rolls to take home. They use local ingredients whenever possible.

 

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