Profiles

3x3 Kitchen Provisions (Riverdale, NY) is a dedicated gluten-free bakery and cafe founded by chef Derrick Paez, a Culinary Institute of America graduate who trained at some of New York's most celebrated restaurants, and his wife Monika, who has been gluten-free for 25 years. Together they channel that expertise into hand-crafted, celiac-safe baked goods made with seasonal ingredients sourced from Hudson Valley farms. At the Market you'll find gluten-free sourdough loaves, swirls, babka, muffins, quiche, pot pies, and more, with the menu rotating by season.

baked goods, specialty + prepared foods

1st & 3rd Saturdays of each month

Alpacatrax (Gallatin, NY) visits the Market for the holiday season with hand-crafted alpaca shawls, scarves, socks, and boot warmers — perfect for gifts or a special occasion. All items are made from the wool of their own selectively bred herd, raised on a historic farm in Columbia County that has been in the family since 1968.

non-edible products

Visiting 10/24, 11/14

Atina Foods (Catskill, NY) creates small-batch Ayurvedic condiments inspired by traditional recipes from Kerala, India and crafted with locally grown Hudson Valley produce. Their line of fermented and preserved foods — including herbal jams, probiotic pickles, and spice-forward chutneys — is designed to balance the six Ayurvedic tastes while supporting health, digestion, and everyday cooking.

specialty + prepared foods

Visiting 6/27, 7/11, 8/22, 9/19, 10/17, 11/21

Bien Cuit (Brooklyn, NY) is one of New York's most celebrated bakeries, founded by chef Zachary Golper, a five-time James Beard Foundation nominee. The name means "well done" in French, a nod to the dark, caramelized crusts that define their loaves. Each bread undergoes a slow fermentation of 16 to 68 hours, using flour from small regional mills including Hudson Valley's own Farmer Ground Flour. Bon Appétit magazine has named their baguette one of the top ten in America.

baked goods

Weekly

Black Creek Farm & Nursery (Highland, NY) grows perennial plants using fully regenerative practices, specializing in berry bushes, fruit and nut trees, and edible herbaceous perennials. No sprays, no synthetic fertilizers, no herbicides — every plant is hand-dug and grown on land they are committed to leaving healthier than they found it.

plants + flowers

Visiting 5/23, 5/30, 6/6, 6/13

Bobolink Dairy & Bakehouse (Milford, NJ) is a pioneering 100% grass-fed, regenerative family farm founded by Jonathan and Nina White. Their raw milk cheeses are made with native cultures and long fermentation, and their wood-fired bakehouse produces heritage grain breads and pastries using locally grown heirloom grains. In 2018, their Cider-washed Amram took the Silver Medal at an international farmstead cheese contest in Lyon, France.

baked goods, dairy

Weekly

Bohemian Baked (Shrub Oak, NY) creates wheat-free, dairy-free, and vegan baked goods from breads to cupcakes and everything in between. Made in a dedicated gluten-free kitchen using plant-based, natural ingredients free from artificial colors and flavors, with unique ingredient blends to ensure satisfying flavor and texture in every bake.

baked goods, specialty + prepared foods

2nd & 4th Saturdays of each month

Braised Pies (Wappingers Falls, NY) offers handcrafted British savory pies inspired by traditional recipes and global flavors. Founded by Oliver Wilkinson, their menu spans classics like Shepherd's Pie, Steak & Guinness, and flaky Sausage Rolls alongside creative twists like Chicken Curry Pie and BBQ Pulled Pork & Mac.

baked goods, specialty + prepared foods

Weekly

Buddhapesto (Woodstock, NY) makes one thing and one thing only: the best, most addictive basil pesto you have ever tasted.

specialty + prepared foods

Weekly

Chaseholm Farm Creamery (Pine Plains, NY) is a third-generation family farm where siblings Rory and Sarah Chase have built one of the Hudson Valley's most celebrated creameries. Rory produces small-batch soft-ripened and aged cheeses using milk from the farm's certified organic, 100% grass-fed herd, while Sarah manages the dairy and pastures. Their standout Nimbus, a triple-cream bloomy rind cheese, was named one of the best in the country by Food & Wine in 2021.

dairy

Weekly

Cooper's Daughter Spirits at Olde York Farm (Hudson, NY) is a woman-owned, family-operated distillery, cooperage, and apple orchard founded by Sophie and Stuart Newsome, a daughter and father who combined their passions for farm-to-table food and historic restoration. Set on a property listed on the National Register of Historic Places, they source local grain, fruit, botanicals, and tree syrups from Hudson Valley farmers to produce small-batch seasonal spirits, and hand-craft their own barrels on site to age bourbon and whiskey.

beverages

1st Saturday of each month

The Cracker Workshop (Towaco, NJ) crafts a line of unique crackers and cookies using regeneratively produced, locally sourced ingredients. Their flour comes from River Valley Community Grains and Farmer Ground in the Hudson Valley, butter from Kriemhild Dairy in Hamilton, NY, and eggs from Titusville Farm in Poughkeepsie — sourced with genuine intention at every step.

baked goods, specialty + prepared foods

Visiting 4/28, 5/2, 6/6. Other dates TBD.

Dancing Spirits Herbs (Sleepy Hollow, NY) is the work of herbalist Clare Pierson, who comes from several generations of plant people and has spent 20 years studying, practicing, and teaching herbalism. What she cannot grow or forage herself, she sources from a tight-knit community of Hudson Valley farmers. Her line of artisanal herbal products includes vinegars, salves, sugar scrubs, liniments, and lip balms, all refined over decades of exploration with plants.

specialty + prepared foods

Visiting 6/27, 9/26, 11/21

Demi Olive Oil (Midland Park, NJ) produces exceptional extra-virgin olive oil the traditional way, unfiltered and naturally settled by gravity, on a small family farm in one of Greece's most renowned olive-growing regions. Owner John has been producing olive oil for over 20 years, and some of the olive trees on his farm are more than 500 years old. As John puts it: "It's the old way and the ultimate superfood."

specialty + prepared foods

Visiting 5/23, 6/13, & 7/11, then 2nd & 4th Saturdays starting 8/8

Drifter Ferments (Warwick, NY) specializes in small-batch fermented foods made with seasonal, regionally sourced organic ingredients. At the Market you'll find sauerkrauts, kimchi, zesty carrots, tempeh, cultured crackers, and cashew spreads, with the lineup rotating by season — think ramp sauerkraut in spring, cucumber pickles in summer, and roasted burdock root sauerkraut in fall.

specialty + prepared foods

Visiting 4/25 & 5/30, 6/20, then 2nd & 4th Saturdays of each month starting in June

Edgwick Farm (Cornwall, NY) is a small family dairy run by Talitha Jones, handcrafting several varieties of fresh farmstead goat milk cheese in the Hudson Valley. They bring their cheeses as well as fresh goat milk, white and chocolate, to the Market.

dairy, specialty + prepared foods

Weekly

Fjord Vineyards (Marlboro, NY) is a husband and wife estate winery founded by Matthew Spaccarelli and Casey Erdmann, producing certified sustainably grown wines that reflect the unique microclimate created by Storm King Mountain, Mount Beacon, and the ancient Hudson Valley fjord below. Matthew was named New York State Winegrower of the Year in 2023, and their Albariño took Best Overall Hudson Valley Wine at the 2025 Hudson Valley Wine and Spirits Competition. Expect Cabernet Franc, Riesling, Albariño, Chardonnay, Pinot Noir, and more.

beverages

1st Saturday of each month

Gajeski Produce (Riverhead, NY) benefits from Long Island’s extended growing season and indoor growing methods to produce a year-round supply of fresh produce.

fruits + vegetables, culinary herbs, plants + flowers

Weekly

Gonzalez Farm (Goshen, NY) is a family farm run by Claudio Gonzalez, who grows fresh, flavorful produce without synthetic fertilizers. Farming in the fertile Black Dirt Region, Claudio uses crop rotation and time-honored practices to bring the rich flavors of this unique soil to the Market.

fruits + vegetables

Weekly starting 5/23

Grown in Brooklyn (Brooklyn, NY) is the work of Barry Schwartz, who discovered tempeh while running the kitchen at an upstate New York yoga ashram and spent five years perfecting his recipes. Barry makes New York's only fresh, unpasteurized, small-batch tempeh using organic locally sourced beans and grains, with soy-free varieties available. Each batch takes three days from start to finish and is packed with probiotics, enzymes, and all nine essential amino acids.

specialty + prepared foods

1st Saturday of each month

Hilly Acres Farm (Jeffersonville, NY) raises hormone-free, antibiotic-free beef, pork, chicken, lamb, and Thanksgiving turkeys in Sullivan County, and brings fresh brown eggs to the Market every week.

eggs, meat + poultry

Weekly

Hudson River Apiaries (Verplanck, NY) harvests and bottles a variety of pure honeys, never heated or infused. Try their creamed honey, bee pollen, and award-winning beeswax candles. They also offer maple syrup each week from Soukup Farms.

honey + maple products

Weekly

Hudson Valley Duck Farm (Ferndale, NY) raises cage-free, antibiotic-free, hormone-free Moulard ducks on 200 acres in the Catskill Mountains. Founded by Michael Ginor and Izzy Yanay, both inductees into the James Beard Foundation's Who's Who of Food and Beverage, the farm has spent over three decades perfecting the art of duck farming and produces a full range of fresh and smoked duck products.

meat + poultry, specialty + prepared foods

Weekly

Available through Letterbox Farm, Hudson Valley Fisheries (Hudson, NY) sustainably raises steelhead trout in a land-based Recirculating Aquaculture System that reuses 95% of its water, produces zero impact on wild fish populations, and never uses antibiotics, hormones, or artificial dyes. Their steelhead is rated Best Choice by Monterey Bay Aquarium Seafood Watch, certified by Best Aquaculture Practices across every step of production, and is OU Kosher certified.

fish + seafood, specialty + prepared foods

Available at Letterbox Farm's tent

Hudson Valley Fiber Arts (Pine Plains, NY) is the work of full-time fiber artist Martha Belardo, who sources wool from farmers and dyers across the Northeast to create felted sculptures, large-scale installations, and what she calls "sweet littles" — small felted keepsakes that travel to collectors around the world. Her work is designed to encourage great joy, and small smirks.

non-edible products

Visiting 10/24, 11/7, 11/14, 11/21

Knot of This World Pretzels (Levittown, NY) has been hand-twisting soft pretzels since 1920, when owner Ray Ruffino's grandfather first started making them in Brooklyn. Now in its third generation, the family business bakes fresh pretzels daily using regionally sourced ingredients. Flavors range from classic and cinnamon sugar to stuffed varieties like bacon and cheddar, jalapeno and cream cheese, and spinach and feta.

baked goods, specialty + prepared foods

Weekly

Kriemhild Dairy Farms (Hamilton, NY) is a family-owned creamery in Central New York specializing in high-quality, full-fat dairy products made with milk from local grass-fed herds. Their meadow butter is slowly churned to 85% butterfat for an exceptionally rich, flavorful result.

dairy

2nd & 4th Saturdays of each month

Letterbox Farm (Hudson, NY) is a community-driven farm producing high-quality pastured poultry, pork, eggs, herbs, and value-added products including bone broths. Run by a tight-knit team committed to animal welfare, land health, and their broader community, Letterbox also carries Hudson Valley Fisheries steelhead trout at their tent each week.

eggs, fish + seafood, meat + poultry, specialty + prepared foods

Weekly

Live Vessel (Bergen County, NJ) makes small-batch organic nut mylks, cold pressed fresh daily with no preservatives, gums, or fillers, and packaged in glass bottles. Founded in 2019 by William Robinson, the rotating lineup goes well beyond basic almond milk — think hazelnut cold brew, golden milk with turmeric and ginger, matcha cashew, lavender luna milk, toasted coconut, and pistachio, most available sweetened or unsweetened, with seasonal specials throughout the year. Bring your empty bottles back for a discount on your next purchase.

Weekly

Living Edge Designs (Rhinebeck, NY) handcrafts cutting boards, serving platters, bread peels, and home decor from locally sourced Hudson Valley hardwoods including walnut, cherry, sugar maple, and sycamore. Each piece is made from ethically harvested wood, giving new life to dead standing and storm damaged trees, with every board shaped to highlight the natural grain, color, and live edge of the wood.

non-edible products

Visiting 5/2, 6/27, 11/7, 11/14, 11/21

Little Bagel (Brooklyn, NY) brings fresh, hand-rolled bagels to the Market every Saturday morning, baked the same day and topped to order with house-made spreads and seasonal ingredients. Founded by Jacob Cooper, who grew up coming to this very market as a kid, Little Bagel offers four staple bagels: plain, everything, spicy everything, and rosemary salt, plus weekly specials. Sandwiches include the Eggstra Eggstra (egg salad, chili crisp, and capers), the Prosciutto Royale, and a fan-favorite Ricotta Tomato when tomatoes are in season. A rotating lineup of house-made cream cheeses rounds it out, including plain, scallion, dill pickle, and cinnamon raisin.

baked goods, specialty + prepared foods

Weekly

Lovin' Mama Farm (Amsterdam, NY) was founded by Corinne and Matthew Hansch in 2011. Corinne has been farming since she was 14, and the two have farmed together since 2001. Across 10 intensively cultivated acres, they grow over 500 varieties of certified organic vegetables, herbs, and flowers. In 2025, Corinne was named Organic Farmer of the Year by the Northeast Organic Farming Association of New York. At the Market you can expect seasonal vegetables, fresh-cut flowers, microgreens, and value-added goods including fire-roasted salsa, tomato jam, and pickled peppers made entirely from their own harvests.

fruits + vegetables, plants + flowers, specialty + prepared foods

Weekly

Manor Sangria (New Rochelle, NY) crafts small-batch sangria using New York State Pinot Noir, apples, peaches, and pears, blended into a fresh, one-of-a-kind recipe and served in Mason jars.

beverages

2nd & 4th Saturdays of each month

Maple View Farm (Poughquag, NY) is a small-scale certified organic farm founded in 2017 by Kyle, who repurposed an 1870s dairy farm to grow fresh salad mixes, baby greens, lettuces, microgreens, and baby root crops. Seeds are sourced regionally, soil is fed with locally made compost, and crops are never tilled.

fruits + vegetables, culinary herbs

Weekly

Mead Orchards (Tivoli, NY) has been farming the same 100 acres in the Hudson Valley since 1916, when founder G. Gordon Mead began shipping apples down the Hudson River by boat to New York City. Over the decades the farm has grown to include over a hundred apple varieties alongside peaches, pears, plums, nectarines, berries, cherries, and seasonal vegetables.

fruits + vegetables

Weekly

Milea Estate Vineyard (Staatsburg, NY) is a certified sustainable, 98-acre estate winery voted the Hudson Valley's best winery, producing old-world inspired wines from Cabernet Franc, sparkling varieties, and other Hudson Valley-grown grapes just 80 miles north of New York City.

beverages

4th Saturday of each month, Apr–Nov (3rd Saturday in June & November)

Orwashers Bakery (New York, NY) is a true New York City institution, founded in 1916 by Hungarian immigrant Abraham Orwasher on the Upper East Side, where he baked rye, black, and grain breads from family recipes and delivered them by horse and buggy. Over a century later the original storefront is still open, and the bakery still hand-makes its classic lineup of ryes, pumpernickel, challah, bagels, babka, and black and white cookies alongside a range of contemporary artisan breads.

baked goods

Weekly

The Peanut Principle (Cohoes, NY) is a small family business handcrafting gourmet nut and seed butters in small batches using high-quality, non-GMO ingredients, ground the old-fashioned way in a 1950s nut grinder. With over 20 years in the nut business, Shannon and Joe Campagna offer everything from classic creamy and crunchy peanut butter to wild flavors you won't find anywhere else.

specialty + prepared foods

Weekly

Pickle Joy (Teaneck, NJ) brings small-batch pickles, olives, and spreads made with high-quality, all-natural ingredients using traditional pickling techniques. A hit with adults and kids alike — the pickle-on-a-stick is eaten like an ice pop.

specialty + prepared foods

Weekly

Pika's Farm Table (Lake Katrine, NY) is an artisanal kitchen rooted in Belgian culinary tradition, inspired by the recipes of PIka's mothers and grandmothers. Their menu includes quiche, soups, pot pies, oven dishes, dips, authentic Belgian Liège waffles, and Pika's Dutch Desserts, all handmade from scratch using fresh regional ingredients.

specialty + prepared foods

Weekly

Project Hot Sauce (Bronxville, NY) is a farm-to-bottle company partnering with regional farms to turn fresh peppers and produce into small-batch sauces that capture the flavor of the harvest. Their award-winning lineup includes the smoky Smokey Bandit, vibrant Haba Haba, Verde con Fuego, and Brickhouse, plus fan favorites Fire Salt and Fuego Oil.

specialty + prepared foods

2nd & 4th Saturdays of each month

Puras Paletas (West Orange, NJ) offers over 34 flavors of small-batch, dairy-free, vegan paletas made with organic and locally sourced ingredients, free of artificial colors, flavors, and corn syrup. Flavors range from classic strawberry mango and coconut to mango chili lime, hibiscus berry, and chocolate dipped varieties.

specialty + prepared foods

Weekly starting 4/25

Pura Vida Fisheries (Hampton Bays, NY) is owned by Captain Rick Lofstad Jr., a lifelong fisherman who learned his trade from his grandfather, father, and uncles on the bays of Long Island. Rick brings his wild-caught fish and shellfish directly from the water to the Market, with offerings including flounder, fluke, tuna, swordfish, scallops, littleneck clams, striped bass, and more depending on the season.

fish + seafood

Weekly

Red Barn Bakery (Irvington, NY) is an award-winning, woman-owned bakery transforming fresh, seasonal, organic and non-GMO ingredients into artisanal pies, tarts, cookies, muffins, and biscotti, with vegan and gluten-free options available.

baked goods, specialty + prepared foods

Weekly

Taiim Shack Mobile (Hastings-on-Hudson, NY) is the work of Chef Sean Carmody, bringing fresh, creative hummus to markets across New York and New Jersey. His rotating lineup includes classics like roasted red pepper, preserved lemon, and truffle oil, alongside baba ganoush, fresh pitas, and addictive pita chips, with many ingredients sourced directly from market vendors.

specialty + prepared foods

Weekly

The River Garden (Catskill, NY) is a husband and wife flower farm established nearly 30 years ago by Bernadette and Walt, who met while working at the Union Square Greenmarket in New York City. They grow field-cut flowers, herbs, grasses, and ornamentals, offering fresh seasonal bouquets, wreaths, and everlasting dried arrangements.

plants + flowers

Weekly starting 5/2

SallyeAnder (Beacon, NY) has been handcrafting all-natural soaps since 1982, when founder Gary Austin started making soap bars in his family kitchen to help his son's sensitive skin. Now in its second generation, the family business produces hypoallergenic soaps, creams, and balms made with only edible ingredients and pure essential oils, often incorporating ingredients from regional farms including Edgwick Farm's goat's milk.

non-edible products

1st & 3rd Saturdays of each month

Sharper Harper (Providence, RI) is mobile knife sharpener Harper Keehn, who has sharpened over 60,000 knives, scissors, and garden tools across the Northeast over more than a decade. She handles all types of blades including serrated and Japanese knives, working on a professional Tormek grinder. Harper visits the Market each spring and fall — six months being just about the right time for a re-sharpen.

non-edible products

Visiting Apr 4, Apr 11, Nov 14 & Nov 21

Sikkim Hut (Thornwood, NY) makes handmade Momo dumplings reflecting Himalayan culinary traditions, using ingredients sourced from regional farms, served with a line of dipping sauces. Available fresh to eat at the Market or frozen to take home.

specialty + prepared foods

Weekly

Six Dutchess Farm (Pine Plains, NY) is a regenerative, first-generation farm growing stunning seasonal flowers and producing luxurious Gotland wool from their small flock of Swedish sheep. Rooted in sustainability and land stewardship, Jennifer Kouvant and Hans Li have transformed their 12-acre farm into a vibrant ecosystem where pollinators thrive, soil is renewed, and beauty is grown with intention. Their cut flowers and natural fibers reflect a deep respect for the land — and a belief in the healing power of nature and community.

plants + flowers

Weekly in winter

Soukup Farms (Dover Plains, NY) is a third generation family farm, producing and selling pure New York Maple Syrup. Each week their syrup is available at Hudson River Apiaries' tent.

honey + maple products

Available at Hudson River Apiaries tent

Spirits Lab (Newburgh, NY) is a craft distillery in Newburgh's historic district producing small-batch spirits using NY grown grains and botanicals. Their lineup includes Bull's Head Bourbon, East End Gin made with fresh citrus and local botanicals, North River Rye, and a certified gluten-free vodka. They also produce a popular line of handcrafted bottled cocktails including a Classic Caipirinha, Espresso Martini, Blood Orange Old Fashioned, and more, rotating seasonally.

beverages

3rd Saturday of each month

Strudel House (Hudson, NY) creates sweet and savory strudels using regionally sourced fruits and vegetables, and a made-from-scratch, hand-pulled dough.

baked goods, specialty + prepared foods

1st & 3rd Saturdays of each month

Teagevity (Nyack, NY) produces custom tea blends with regionally grown herbs and teas from around the world, many from certified organic sources. They personally brew and sample their teas which are sold loose leaf, and as hot or iced tea. Their business Beanluv offers shoppers Certified Organic cold-brewed and hot coffee.

beverages, specialty + prepared foods

Weekly

Tivoli Mushrooms (Hillsdale, NY) was founded in 2018 by Devon Gilroy, a former chef who started foraging wild mushrooms for Hudson Valley restaurants and never stopped. Today his team cultivates gourmet varieties including king oyster, blue oyster, maitake, lion's mane, pioppino, and chestnut mushrooms, forages for seasonal wild varieties like porcini, morels, and chicken of the woods, and produces a line of medicinal mushroom tinctures under their GO Mushrooms brand.

fruits + vegetables, specialty + prepared foods

Weekly

Trotta Foods (Thornwood, NY) is a family business that traces its roots to Anna and Al Trotta's pasta-making kitchen in the Bronx in 1955. Now run by Ed Trotta with his wife and children, they handcraft fresh pasta, pasta sauces, mozzarella, ricotta, mascarpone, burrata, and other Italian specialties.

dairy, specialty + prepared foods

Weekly

Warwick Valley Winery and Distillery (Warwick, NY) has been crafting wines, ciders, and spirits on their 120-acre Hudson Valley farm since 1994. Their flagship Doc's Draft Hard Cider, made from ten apple varieties, was rated one of the five best ciders in the world by the New York Times, and the winery holds the distinction of being the first craft distillery to open in New York State since Prohibition. Their lineup also includes fruit liqueurs, sangria, and the award-winning Warwick Gin.

beverages

2nd Saturday of each month

Whitecliff Vineyard and Winery (Gardiner, NY) has been growing grapes at the base of the Shawangunk Mountains since 1979, built from the ground up by founders Michael Migliore and Yancey Stanforth-Migliore. One of the largest vineyards in the Hudson Valley with over 20 varieties planted across 33 acres, they produce sustainable, award-winning wines that have earned more international medals than any other winery in the region.

beverages

3rd Saturday of each month

Wild Lea Farm (Hyde Park, NY) is a pasture-raised meat and fiber farm run by Justin Seelaus and Lexi Berko with a whole-animal, zero-waste philosophy. Their offerings include rabbit, lamb in a wide range of cuts, quail meat and speckled quail eggs, and seasonal goose eggs and goose meat. Justin and Lexi also craft botanically dyed yarn, hand-knit and woven wool products, and naturally tanned sheepskins and rabbit hides, all made on the farm. Lexi is a trained nutritional therapy practitioner and happy to help you figure out how to cook anything at the stand.

eggs, meat + poultry, non-edible products

Weekly

Wright's Farm (Gardiner, NY) is a six-generation family farm growing apples, cherries, peaches, plums, berries, tomatoes, pumpkins, and more on 453 sustainably managed acres in the Hudson Valley, producing 100,000 bushels of apples each year. In addition to fresh fruit and produce, they offer farm-made jams, jellies, pickles, and baked goods.

baked goods, eggs, fruits + vegetables

Weekly starting 5/30