NYBG Farmers Market

This year’s lineup includes:

3 x 3 Kitchen

Anthi’s Greek Specialties

Arlotta Food Studio

Bitchin’ Babkas

Boogie Down Bronx Honey

Cano Coffee

Channery Hill Farm

Chloe Sikirica Pottery

Copper Faucet Soap Company

Doc Pickle

DoughCo Bagels

Empabake Empanadas

Fairy Juice Bar

Fino Farms

Fresh Meadow Farm

Freshly Made Juices and Bites

Gaelle’s French Pastries

Goode and Local by Don Rodrigo Farm

Grumpy Dumpling

Kariba Farms

Mama Hu’s Sushi Bakes

Mermud Studio Pottery

Myriad Mirage

Newlight Breadworks

Paper Pigeon

Pennylick Ice Cream

Raw Chocolate Love

The Lentil Co.

The Sconery

Wild Radish

Ztudio Zsa Zsa

Want to spend the day with us? The All-Garden Pass is available for purchase and includes access to our ongoing exhibition Van Gogh’s Flowers. Don’t want to lug your purchases around or have your lettuce wilt while you explore? Worry not! Market staff will keep all of your purchases on ice as part of our complimentary “Veggie Valet” service. Shop early, drop off your groceries, and pick up before you leave.

• Ice Cream with Strawberries – Penny Lick
• Focaccia Pizza – Fino Farms
• No Fuss Salmon with Spicy Orange Marmalade – Marcelina Orange Treats
• Overnight Oats – River Valley Community Grains

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’ail 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.