Arlotta Food Studio, Long Island & Briarcliff Manor, NY
Aromatic, herb-infused olive oils and tapenade spreads. Fresh pasta made with local eggs and flour.
Bien Cuit, Brooklyn, NY
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.
Bread Alone, Woodstock NY
Bread Alone bake their handcrafted organic breads every day using fresh grains and local produce. Their long-fermenting sourdoughs are bubbling along in their tubs as they prepare their wood-fired ovens. Once ready each loaf is carefully loaded onto the hearth and baked to it’s crispy and to chewy perfection. In addition to breads, Bread Alone makes pastries, pies and granola.
Bronx Baking Co, Bronx, NY
Alexis Faraci does one thing and she does it very, very well: she makes unforgettable pretzels. All of her pretzels and pretzel-breads are hand rolled and dipped in lye to give them the traditional chewy texture, deep flavor and distinctive pretzel crust you would expect from a German pretzel.
Calcutta Kitchens, Fairfield, CT
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.
Christiane’s Backstube, Tarrytown, NY
Baker Christiane Kirchgaessner who has worked at such fine NYC kitchens as Wallse and Danube makes authentic German and Austrian pastries and tarts made using local fruits and preserves whenever possible. Brace yourself for a line!
Chez Hedwige, Long Island, NY
Edwige named her artisan baking business after her mother, Hedwige, who taught her how to bake when she was 9. An illness led the younger Edwige to master the art of baking without gluten and any refined sugars. She makes small-batch cupcakes, cookies, brownies, cakes using only almond, amaranth, sorghum, brown rice flours and absolutely no GMOs in her kitchen whatsoever. Her customers can’t believe her treats are “free” of anything, they are that good.
City Saucery, Brooklyn NY
Tomato sauces just like your Nonna from Calabria used to make – only with local, organic heirloom tomatoes and other leafy greens. Also available: seasonal pestos
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.
Consider Bardwell Cheese, Pawlet, Vermont
Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, and Chris Gray are revitalizing the tradition with goat milk from their herd of Oberhaslis and cow milk from two neighboring farm partners. Their cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in their cheese making. All of their cheeses are aged on the farm in our extensive system of caves.
Crown Maple Organic Syrup, Madava Farms, Dover Plains, NY
The Taconic Hardwood Forest, a unique terroir that extends from the New York Eastern Mid-Hudson Valley to Central Western Vermont. Is where the trees are tapped for thia syrup which is lauded for its distinctive taste and versatility. All of the Crown Maple products are certified organic. From bark to bottle, Crown Maple is sustainably produced on 800 acres of pristine land and truly sets the standard for excellence in maple production and flavor.
Doc Pickle, Patterson N.J.
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.
Edenesque Flavored Almond Milks, Goldens Bridge, NY
Artisanal, preservative-free, organic, super-food rich, nutrient dense cold-pressed artisanal Almond Milk, in several flavors.
French Press Café, Hastings NY
Fresh roasted coffee made with Coffee Labs beans (roasted in Tarrytown), plus hand-rolled empanadas, baked not fried, and made with local seasonal ingredients.
Happy Belly Baby, Larchmont NY
Saskia Sorrosa’s baby food purees, made with only fresh, locally-grown organic ingredients is SO good, that people without babies buy them to jazz up their sandwiches or cold roasted meats or fish. A celebration of the earth in every jar!
Itsa Pizza Truck, High Falls, NY
There’s more than one wood-fired pizza truck roaming the lower Hudson Valley. Doug Cullen and his mobile oven will be rolling into the market on alternate Satrudays. Same thin cracking crust as Dough Nation and same desire to use market ingredients whenever possible.
Joe Tomato Mozzarella, White Plains, NY
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
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.
La Petite Occasion, Mahopac, NY
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.
Lasagna Preziosa, Hastings NY
Italian ex-pat Riccardo Befi likes “earthly” pleasures. By day, the renowned gemologist
studies diamonds and sapphires. But his true passion is making lasagna, porcini arancini and other down- to-earth Italian specialties which he does on his off hours. His son, Matteo, sells at the market every Saturday. Look for his amazing focaccia – the perfect foil to his aromatic roasted peppers.
Letterbox Farm Collective, Hudson, NY
Every Other Week
Heirloom vegetables, pasture-raised pork, duck and chicken raised without hormones, antibiotics or gmos, natural sodas made with local ingredients.
Madura Farm, Goshen NY
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.
Momo Dressing, Brooklyn NY
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.
Morgiewicz Produce, Goshen NY
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
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.
Obercreek Farm, Hughsonville NY
Husband and wife farmers Tim Heuer and Sam Wildfong grow on 10 outside acres and in five passive solar greenhouses. They grow diversified vegetables for a CSA, wholesale accounts in the Hudson Valley and New York City, farmers markets, and for their onsite Farm Stand. In addition to the vegetable production, Obercreek has a half-acre hop yard and a quarter acre perennial herb garden. When weather turns too cold to grow food in the field Tim and Sam keep the farm alive by growing specialty baby greens in the five greenhouses. All vegetables and herbs are Certified Organic.
Ol’ Darlin’ Soap Co., Sloatsburg, NY
Kathy Goldman (a.k.a. Ol Darlin’ as her husband calls her) produces high quality, all natural soaps and salves using mostly certified organic food grade carrier oils/butters, essential oils, and botanicals in the heart of the Ramapo mountains. Ingredients are derived from reputable distributors and some ingredients are locally sourced such as her mountain mint, plantain and wild violet. Her milk soaps are made with locally sourced fresh raw cow and goat’s milk. Her Milk ‘n Honey soap is made with locally sourced honey and unrefined beeswax. All soaps are made using a cold-process method and are made in small batches.
Orchards of Concklin, Pomona, NY
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.
Penny Lick Ice Cream, Irvington, NY
Every Third Saturday
Custard-style ice cream sold in pints and push-pops; ice cream sandwiches, fudgsicles & sauce jars. Pastry Chef Ellen Sledge, an alum of the French Culinary Institute, and a former pastry chef at River Cafe, uses seasonal, local fruit and local ingredients whenever possible. Her ice cream contains no fillers or stabilizers, just cream, whole milk, eggs and sugar.
Pie Lady & Son, Nyack NY
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.
Pura Vida Fishery, Hamptons, NY
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
Once a 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.
Rich Brownies, Briarcliff Manor, NY
Former TV news producer Betsy Rich starting baking brownies for fun when she left the news business and her friends convinced her to take them retail. As a baker, she is as creative as she is prolific. We can’t even keep track of how many different flavors she has…but you can be sure there is one that’s just right for you!
Running Creek Farm, Red Hook, NY
This small, family-owned and operated farm in Northern Columbia County, Running Creek has a simple mission: to provide wholesome, naturally grown produce for their family and their community all the while being good stewards of the land and waterways.
They are very careful in how they raise their crops: no GMOs in their seeds and no systemic chemicals. Period. They grow kale, spinach, baby greens, peppers, eggplant, herbs, large-head lettuces and much more.
Running Wolf Farm, Red Hook, NY
This small upstart farm in Red Hook will be bringing fresh-cut flowers and micro-greens all grown organically, though not certified.
Skinny Buddha, Mt. Kisco, NY
This popular local caterer (partnered with a revolutionary fitness center) specializes in foods that nourish both soul and body. With fitness driving their recipes, you can expect dishes like collard green wraps and vegetarian chili that are high in fuel but low in calories. They use organic, local produce and use only sustainable produce, including meat from cows that pasture-raised in the Hudson Valley.
Sohha Savory Yogurt, Brooklyn, NY
Voted “BEST” Yogurt in New York City by New York Magazine this yogurt lives up to its hype. John and Angela Fout have discovered the secret to making yogurt addictive and healthy which is why shoppers seek them out fervently each week. Sohha means health and Sohha Yogurt was founded on the belief that “we should feed our children wholesome food with no added sugar, preservatives, or gelatins.” Both their Tangy and Regular yogurts are available in small and large (slightly more economical) tubs. They also sell their popular zaatar for mixing into their yogurt.
Southtown Farms, Mahwah NJ
Southtown Farms is a first generation family owned and operated farm speciallizing in pastured poultry products as well as pastured pork. They believe in and practice sustainable agriculture practices. This year, they began a partnership with Buck Run Farm in Pennsylvania. They speciallize in grass fed and finished angus beef.
Stone Barns Center for Food and Agriculture, Pocantico Hills, NY
The Center’s farmers are dedicated to continual improvement in pursuit of a truly resilient, sustainable farming enterprise. They continue to hone their practices, such as multispecies rotational grazing and heat generation from compost, to farm and raise animals with the least environmental impact. They bring pork, chicken, eggs, sausage, lamb and beef to market as well as their wildly popular eggs. We are fortunate that they also bring their stunning farm flowers to market.
Taiim Falafel Shack, Hastings NY
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.
True Food, Nyack, NY
At her popular Nyack cafe, Pam Shultz prepares seasonal salads, burritos, wraps and soups – all made with local and organic ingredients
Teagevity, Nyack, NY
Purveyors of certified organic loose teas, herbs, ice tea and tea gear.
Wildseed Apothecary: Rosendale, NY
Erin Domagal grows most of the plants, herbs and flowers she uses for her small herbal medicine/supplement company. Her products include tinctures, herbal vinegars, syrups and teas, as well as skin care products.
Wright’s Apple Farm, Gardiner, NY
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.