If you’re interested in selling at the Chappaqua Farmers Market please contact our market manager at

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.

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

Back to the Future Dairy, Orange County, NY
Who are Fernie, Deb, Gaga, Rhubarb, Deloras, Coco, and Dallas? They are the lovely, happy grass-fed Jersey cows at Back to the Future Farm, a dairy farm with its own dairy processing plant. Their line of dairy products are sold under the name “Ole’ Mother Hubbert Cream Line Dairy products,” after owner Rose Hubbert, who will be selling at the market herself. Her milk is processed with no hormones or antibiotics and is non-homogenized which allows the cream to separate and rise to the top, the old fashioned way, says Hubbert. Each bottle is labeled by hand.

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.​

Big Bang Coffee Roasters, Ancramdale, NY
Various dates
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.”

Black Creek Permaculture Farm, Ulster Co. NY
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.

Blessed Brew Kombucha, Beacon NY
Twice a month
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.

Bohemian Baked, Yorktown Heights, NY
twice a month (2nd and 4th week)
Bohemian Baked creates all natural gluten-free, vegan baked goods, from chewy bagels to moist cupcakes. They use only natural ingredients and never use eggs, dairy, gluten, artificial colors or flavors, hydrogenated oils or animal products of any kind.

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.

Breezy Hill Orchard, Rhinebeck, NY
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.

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.

Brooklyn Biscuits, Sunset Park, NY
The Brooklyn Biscuit Company began as a pop-up fundraiser in Brooklyn, where every Sunday, they would sell their sweet and savory biscuits to help raise funds for 6/15 Green community garden. Word quickly spread about their fabulous biscuits, and before they knew it, they were regularly selling out by noon.  Here’s what the New York Times had to sayabout Liz Santiso’s biscuits: “Her biscuits are beautiful hulks that stay tender for days. The classic, baseline version comes with coarse grains of sea salt glittering on top. Another is tawny with chipotle powder and New York Cheddar, smoke in every cranny; the heat keeps escalating, and lasts. Even better is one with staccatos of black pepper and goat cheese, which bring not so much a flavor as a sense of expansiveness.” They like to use bacon and sausage from Stone & Thistle for their biscuit sandwiches.

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.

Caradonna Farms, Marlboro NY
This large orchard has anchored the Union Square Green Market for nearly 40 years. This fourth-generation farm grows over a dozen varieties of apples, six varieties of plums and pears, have two seasons of strawberries (spring and late summer/fall). They also grow some vegetables and gorgeous annuals and hanging baskets.

Carbon Chocolate Workshop, New Canaan, CT
Twice a month
The Workshop is dedicated to producing the highest quality stone ground chocolate in Connecticut. We are the only chocolate producer in Connecticut that produces 100% of their chocolate needs. Sourcing cacao from across the world, we aim to bring out the flavors of each cacao growing region and formulate unique flavor combinations to make one-of-a- kind chocolate truffles and chocolate barks.

Dacha Foods, Englewood, NJ
Named for the longstanding tradition of Russian community farming, DACHA Foods are a modern take on traditional Russian foods, using the age-old process of fermentation to create probiotic-rich foods with a multitude of health benefits. Made in small batches by hand, Dacha Foods use seasonal ingredients sourced from local farms with organic or pesticide free, non-GMO, sustainable farming practices. We currently offer several varieties of Sauerkraut  – such as Russian Classic with carrots and fresh cranberries, Garlic Kale Kraut, Spicy Kraut with Daikon Radish, and Ginger Turmeric Kraut just to name a few of our most popular. Because we source our vegetables from local farms only, the seasons dictate what products we can offer.

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.

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.

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.

Foraged Wild, NYC, NY
Once a month
Mike Dubiel is a NYC restaurant cook who has worked the line on several French restaurants. On his days off, he forages throughout Connecticut and New York for wild edibles such as nettles, morel mushrooms, trout lily and wild wasabi shoots.

Found Herbal, Bronxville, NY

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

Joanna Berkun Floral Designs,

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
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.

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.

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.

Laurel’s Nut Butter, Long Island, NY
Occasional Vendor
Laurel’s Butter is a local handcrafted nut butter company based on Long Island. We use only clean, natural, and simple ingredients to create the best flavors for our customers. There are 10 different flavors with nuts ranging from peanut, almond, cashew, pecan – with additional rotating limited edition/seasonal flavors throughout the year.

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.

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

Mangalista, NY
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.

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.

Meadowhawk Granola, Brooklyn, NY
Once 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.

Megha Indian Cuisine, Chappaqua, NY
Twice a month
We provide organic, non GMO Indian food. We gave a larger emphasis on snacks and grab and go food but we will occasionally have soups and curries. All of our recipes are traditional recipes passed down from our families to us.

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.

​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.

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

New Castle Scone Co, Chappaqua, NY

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

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.

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.

Pinebrook Roasters, White Plains, NY
Twice a month
We curate coffee beans from around the world and carefully micro-roast the coffee beans to an optimal profiled roast for the consumer to enjoy. Pinebrook roasts locally (mostly out of Portchester NY and some out of Brooklyn) on an on-time basis, allowing for a freshly roasted coffee experience. We take to heart feedback on our products, and great pride in the repeat business from many of our customers.

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.

Spoon Me Soups,

Stars of the Meadow Flowers, Accord, NY
Located in Accord, NY, Stars of the Meadow offers locally and sustainably grown specialty cut flowers and foliage to the Mid-Hudson region and beyond. Inspired by permaculture, biodynamics, and regenerative agriculture, we grow over 60 unique seasonal varieties of lush, vibrant blooms, foliage, and herbs on just under one woman-powered acre, using organic, no-till methods and on a human scale, without machinery.

Stone & Thistle Farm, Meredith, NY
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.

Sun Sprout Organic Farm, Chester, NY
Simon Zeigler and his wife Madeleine, lease over 20 acres of land in the heart of black dirt country where they grow pristine produce and herbs. Their farm was certified organic last year. Simon, who has been farming for 12 years,  studied organic agriculture science from the University of Witzenhausen in Germany.  He met Madeleine at Camphill Village in Pennsylvania, an agricultural living community that supports adults with disabilities.  Madeleine is a working nurse practitioner. But she also helps out on the farm when she can. She will be selling at the Chappaqua Farmer’s Market, sometimes with their new baby strapped on her back.

Sweethearth Bakeshop, Bronxville, NY
Various dates
Brittany Vellucci of SweetHearth Baked Shop specializes in baked goods that are so delicious and gorgeous, you will not notice that they are gluten-free or made with super healthy ingredients. Consider her cocoa brownie made with cauliflower puree (my unsuspecting kids flipped over these) and her French macarons filled with raspberry and red beet or fennel and pistachio jam.

Taiim Shack Mobile, 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.

Temima’s Bakery,

The Misshapened Bowl, Ossining NY
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.

Three Little Pigs BBQ, Hawthorne, NY

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

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.

Wave Hill Bread, CT
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.

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.

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