America's 50 Best Farmers’ Markets

Right now is the best time to visit farmers’ markets: They are alive with their biggest bounty of fresh produce—gloriously juicy, crisp, and fragrant. These green markets do more than supply us with colorful fruits and vegetables; they reflect and shape our culture, reinforcing our community spirit and connecting us on a grassroots level to the people who grow the food we feed our families. And that, by extension, inspires us to be better cooks. Here are our picks for the top markets in America, as named by renowned chefs, cookbook authors, and food notables from every state.

PEPPER PLACE FARMERS MARKET, BIRMINGHAM

“[The Pepper Place Farmers Market] is one of the best assets in the city of Birmingham. They've done a tremendous job diversifying: local non-GMO grains of all types, heritage breed pork and poultry, eggs, honey, cheese—it's all there, in addition to the amazing produce. It's also taking on this Southern makers vibe, offering lots of artisan crafts. I love that; it reminds me of the markets I grew up with.” —Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, AL

Don’t miss: White peaches in late August

Chef Hastings' signature summer staple at Hot and Hot Fish Club is adapted here, combining fried whole baby okra and delicate lady peas served over fresh heirloom tomato slices and topped with smoky bacon and a creamy herbed dressing.

SOUTH ANCHORAGE FARMERS' MARKET, ANCHORAGE

“Produce [at the South Anchorage Farmers’ Market] is Wonderlandesque thanks to cool nights and sunny days. I bike from my house for sweet golden carrots, gigantic cabbage, zucchini, and everything else, from wild blueberry jam to reindeer hot dogs. And I love the array of potatoes with their funky names, including Magic Molly and Denali.” —Kim Sunée, author of A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels, Anchorage, AK

Don’t miss: Squash blossoms

Squash blossoms can only be found between late spring and early fall, making them a necessary item to grab at the South Anchorage Farmers' Market. In fact, Kim Sunée says she picks them up every Saturday and uses them to create her Fried Squash Blossoms with Mint and Goat Cheese. They're also great paired with grilled bruschetta for body. 

UPTOWN FARMERS MARKET, PHOENIX

“[Uptown Farmers Market] is a new market that just started [in 2014]. It’s already amazing, and it’s only going to grow.” —Chef Charleen Badman, FnB, Scottsdale, AZ

Badman notes that in addition to a great array of produce and prepared goods produced entirely in-state, the market uses local high school culinary students to clean, peel, and chop fresh produce for shoppers on request.

Don’t miss: Homeboy's Hot Sauce

Ranchero sauce gives this dish authentic Tex-Mex flavor. You can make the sauce ahead, then simply assemble the enchiladas just before baking. Drizzle with a little Homeboy's Hot Sauce for extra heat. 
 

BENTONVILLE FARMERS MARKET, BENTONVILLE

“[Bentonville Farmers Market] is in the beautiful town square, thousands of people go there every Saturday, and it gets even better each year." —Chef Matthew McClure, The Hive, Bentonville, AR

McClure notes that immigrant Hmong and Central and South American farmers have added wonderful diversity and international flair to the market, offering key produce, such as bitter melons, long beans, and chiles, from their cuisines.

Don’t miss: Apples, including varieties such as Jonathan, Jonagold, and Arkansas Black

Those delicous Jonagold apples from the market will bring some tartness to the lightly sweet squash-based filling. Serve as a side dish or appetizer.
 

SANTA MONICA FARMERS MARKET, SANTA MONICA

“The Wednesday [Downtown Santa Monica Farmers Market] is my link to the freshest and most delicious locally grown fruits and vegetables. I’ve met and collaborated with so many farmers over the years—many of whom have come to feel like family.” —Chef Suzanne Goin, Lucques, Los Angeles, CA

Don’t miss: Fresh produce from Schaner Farms

This Southern California special blends the region's produce-forward approach with Latin flair on a lean sirloin patty. Buttery avocado is the base for a guacamole that's flecked with jalapeño. Alfalfa sprouts, which are prized for their bright taste and springy, crisp texture, add crunch. 
 

BOULDER FARMERS' MARKET, BOULDER

“Boulder used to be a granola kind of town, and this farmers' market evolved from those roots. You can get organic and locally grown anything at the Boulder Farmers' Market, from fresh produce to spectacular flowers, awesome cheese, and great Colorado lamb.” —Chef Jennifer Jasinski, Rioja, Denver, CO

Don’t miss: Colorado lamb

Use your Colorado lamb from the market tonight in this summertime skewer that's perfect for backyard entertaining—no utensils required. Just fire up the grill and enjoy. Don't skip the fresh mint; it complements the lamb's succulent, meaty flavor.

LITCHFIELD HILLS FARM-FRESH MARKET, LITCHFIELD

“[Litchfield Hills Farm-Fresh Market] is my go-to market. This is the most fertile area in Connecticut. And the farmers who sell here don't have huge production, but they have really good quality produce. The berries are fantastic—blackberries, blueberries, gooseberries, white, red, and black currants. And the heirloom tomatoes are some of the best I'll ever see." —Chef Joel Viehland, Community Table, Washington, CT

Don’t miss: Heirloom tomatoes from Wild Carrot Farm

Use those heirloom tomatoes from Wild Carrot Farm to make this vibrant and delicious vegetable salad.

REHOBOTH BEACH FARMERS' MARKET, REHOBOTH BEACH

“Rehoboth Beach has the best farmers market in the area, in my opinion. [Rehoboth Beach Farmers’ Market] happens every Tuesday from May through October, [and it] exudes a great sense of community. Myself as well as many other local chefs shop there weekly for products to feature on our menus." —Chef Hari Cameron, a(MUSE.), Rehoboth Beach, DE

Don’t miss: Bennett Orchards' peaches and blueberries

Use up your blueberries and peaches from Bennet Orchards in this mouth-watering cobbler studded with chopped pecans.
 

WEST PALM BEACH GREENMARKET, WEST PALM BEACH

“The views are beautiful [at the West Palm Beach GreenMarket], and variety ranges from upscale meats and cheese to messy Cuban food and home-grown vegetables. And they allow dogs.” —Chef Michelle Bernstein, Michy’s, Miami, FL

Don’t miss: Cuban food
 

If you're searching for a meal inspired by the Cuban food at the Greenmarket, look no further than this hearty dinner. Since you blend up a whole orange, peel and all, pick up an orange at the market—Florida oranges have thinner skins than the thick-peeled fruits from California.

FREEDOM FARMERS' MARKET, ATLANTA

"This market represents the best of the best of the farmers in Georgia, and it's a good reflection of where we’re at with food in this state. We're an amazingly agrarian state, Freedom Farmers’ Market has got a very nice diverse portfolio of offerings." –Chef Hugh Acheson, 5&10, Athens, GA

Don’t miss: Peaches from Pearson Farm

The flavors point South in this summertime refresher: peaches getting happy with bourbon. Freeze fresh peaches from Pearson Farm on a parchment-lined pan, and drop a few into your drink for a frosty garnish.

HALEIWA FARMERS MARKET, HALEIWA

“Most of the farmers on the island of Oahu are out on that side of the island, so [the Haleiwa Farmers Market] really gets a good farmer turnout. It’s a really tight-knit beach community, so it’s a place where you can always find friends, family, and good food.” —Chef Ed Kenney, Town, Honolulu, HI

Don’t miss: The experience as a whole. Come early, walk through the botanical gardens of Waimea Valley to the waterfall, then walk back to the pavilion for the market.

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes. Pick up the fresh produce and herbs from the Haleiwa Farmers Market. 

BOISE FARMERS MARKET, BOISE

“Part of what I love about [the Boise Farmers Market] is that there’s less emphasis on crafts and prepared items—it’s more predominantly farms.” —Chef Kris Komori, State & Lemp, Boise, ID

Komori says many of the farm vendors, such as Peaceful Belly, Next Generation Organics, and True Roots Organics supply his restaurant. “They also work together to make sure they grow different varieties of produce.”

Don’t miss: Freshly roasted Hatch chiles from Peaceful Belly

Use up a few of those freshly roasted Hatch chiles in this homemade salsa, a simple yet scrumptious blend of roasted peppers, tomatoes, and aromatics. It’ll make a great dip or burger topper for a backyard barbecue.

LOGAN SQUARE FARMERS MARKET, CHICAGO

“[Logan Square Farmers Market] is in the heart of a historic neighborhood, a really great environment with a diverse and perfect amount of vendors—so it doesn’t feel overwhelming like some larger markets can.” —General Manager/Owner, Adrienne Lo, Fat Rice, Chicago, IL

Don’t miss: Lucila's Homemade Alfajores, bangers (British-style sausages), lamb, distilled whiskey

Read our extended coverage on Logan Square Farmers Market.

Grab some fresh cucumbers at the Logan Square market to create the homemade relish for these tasty dogs. Classic Chicago dogs are served in poppy seed buns, but if you can't find them, lightly brush buns with egg white and sprinkle with poppy seeds. Toast in the oven at 350° for 2 to 3 minutes. 

BLOOMINGTON FARMERS' MARKET, BLOOMINGTON

"My professional and personal life was changed by our farmers' market here. I ran away from the Hoosier State for about 25 years but rediscovered my roots. Bloomington's local food movement and the [Bloomington Farmers' Market] had a lot to do with that. There are so many great farmers in the area, and many of them supply my restaurant." —Chef Daniel Orr, FARMbloomington, Bloomington, IN

Don’t miss: Sweet corn

Use fresh corn from the Bloomington Farmers' Market to make this refreshing summertime dessert. Steeping the cobs in the cream mixture infuses it with corn flavor—and if possible, chill the corn mixture overnight. This lets flavors meld and helps the ice cream to freeze faster: The quicker it freezes, the creamier it will be.

DOWNTOWN FARMERS' MARKET, DES MOINES

“I’ve lived in New York, and [the Des Moines Farmers' Market] is about as good an array of vendors and produce you’re going to find outside of a big city. Iowa is a rich agricultural state, and this market is a great showcase for that.” —Chef Andy Schumacher, Cobble Hill, Cedar Rapids, IA

Don’t miss: Iowa sweet corn

With our simple refrigerator relish recipe, you can preserve a bumper crop of Iowa sweet corn for up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens.

OVERLAND PARK FARMERS' MARKET, OVERLAND PARK

“Overland Park Farmers' Market is the best in Kansas. I've been shopping there for twelve years, buying produce for restaurants and my family. It has a little bit of a festival atmosphere on Saturdays—live music, prepared food vendors, huge crowds. The variety and quality of the produce is outstanding, and there are quite a few organic farmers." —Chef Carl Thorne-Thomsen, Story, Prairie Village, KS

Don’t miss: Lettuce from Two Sisters Farm, heirloom tomatoes from Juhl Greenhouse and Truck Farm, berries from Gieringer’s Orchard, honey from Jordy’s Honey

The perfect summer cookout treat, grilling brings out the sweetness in peaches. Use local honey from Jordy's Honey in the yogurt topping, and garnish with mint to serve.

LEXINGTON FARMERS' MARKET, LEXINGTON

“The area around Lexington is mostly farm country, and all of the best ones come out [to the Lexington Farmers' Market] in a communal and friendly environment to celebrate the best of our local products.” —Chef Edward Lee, 610 Magnolia, Louisville, KY

Don’t miss: Pawpaw fruit during late August or early September; otherwise one of the dozens of variations of beer cheese

A Kentucky classic gets a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce.

CRESCENT CITY FARMERS MARKET, NEW ORLEANS

“[Crescent City Farmers Market] always has the best Southern seasonal produce. Strawberry season is one of my favorites—and the tamales are always on my list. —Chef Donald Link, Herbsaint, New Orleans, LA

Don’t miss: Homemade popsicles

New Orleanians rave about Creole tomatoes, grown exclusively in south Louisiana. If you can get them at the Crescent City Farmers Market, they're perfect for this simple no-cook salad, but you can also use your favorite heirloom variety―the juicier and tangier the better. Make this salad the spotlight of a great BLT (use the dressing in place of mayo), or add sliced mozzarella cheese for a Creole Caprese Salad.

BELFAST FARMERS' MARKET, BELFAST

“[Belfast Farmers’ Market] [has] got an amazing diversity of products. Everything from farm-fresh produce to rabbit, oysters, gelato, cheese, and flowers. There's water buffalo from the ME Water Buffalo Co. Get some ground buffalo, and throw it on the grill for burgers—why not? You may not know what you're having for dinner when you get there, but when you leave you've got a ton of delicious ideas.” —Chef Erin French, The Lost Kitchen, Freedom, ME

Don’t miss: Toddy Pond Farm sheep's milk gelato; buffalo from ME Water Buffalo Co.

This dish is often served as dessert after traditional Maine lobster bakes, but it makes for a fantastic breakfast treat as well. Pick up fresh blueberries at the Belfast market. 

BALTIMORE FARMERS' MARKET & BAZAAR, BALTIMORE

“Farmers from all over the region go to the Baltimore Farmers’ Market & Bazaar. I always look forward to mid-summer when we get fresh crowder peas, butter beans, and black-eyed peas from one of the farmers from Baltimore county.” —Chef Cindy Wolf, Charleston, Baltimore, MD

Don’t miss: Stone fruit from Black Rock Orchard

Fresh stone fruit, such as cherries and nectarines, from Black Rock Orchard will lend a sweet-tart counterpoint to grilled chicken. Brown rice adds whole-grain goodness.

SOUTH END OPEN MARKET @SOWA, BOSTON

“There are amazing local donut shops, ice cream places, soap makers, honey sellers, jam makers, and flower stands in addition to the more traditional farmers' market bounties of tomatoes, corn, greens, and squash. There's an art market next door, and the whole lot is surrounded by food trucks. Everyone who goes [to the SoWa Open Market] tends to go regularly so you get to know the farmers and vendors and the other customers.” —Chef Joanne Chang, Flour Bakery+Café, Boston, MA

Don’t miss: Union Square Donuts—specifically Brown Butter Hazelnut Crunch

One bite of a good lobster roll will transport you to a breezy summer day in Massachusetts. New England–style hot dog buns are top-split.

FULTON STREET FARMERS MARKET, GRAND RAPIDS

"You can't beat this market. The farmers are very passionate about what they're doing. The personality of the [Fulton Street Farmers Market], which comes from the relationships you build with the vendors, is really special. It's been amazing to watch its following grow over the years." —Chef Patrick Wise, Grove, Grand Rapids, MI

Don’t miss: S&S Lamb LLC

We combine ground lamb with lean ground sirloin for a less fatty patty. Pick up lamb from S&S at the Fulton Street Farmers Market and serve these burgers for dinner al fresco. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.

SAINT PAUL FARMERS' MARKET, SAINT PAUL

“The [Saint Paul Farmers' Market] operates almost all year around—and has since 1853—despite our harsh winters. All things sold are also sold directly from grower to consumer, giving shoppers a chance to learn more about what they are getting from the one who grew it.” —Jamie Malone, Brut, Minneapolis, MN

Don’t miss: Cape gooseberries

Tart, fragrant gooseberries come in red, green, or Cape varieties (a gold berry in a papery husk). Pick up the Cape variety at the Saint Paul Farmers' Market, and enjoy these gorgeous margaritas tonight. 

OXFORD CITY MARKET, OXFORD

The Oxford City Market, which opened in 2013 and is Oxford’s first city-run farmers’ market, boasts “berries, summer peas, tomatoes, okra, [and] sweet corn.” —Chef John Currence, City Grocery, Oxford, MS

Don’t miss: Mardis Honey, M&J Farms Breads, Heirloom tomatoes from Mudline Farms, and spring lettuces from Yokna Bottoms Farm

It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant market haul. Serve these crunchy pods as a side dish or part of a relish tray.

SOULARD FARMERS MARKET, ST. LOUIS

“While I wish there was more local representation, there are some great family farms, and I really enjoy the nostalgic energy and timelessness of this fantastic open air market. I remember passing [Soulard Farmers Market] when I was a young boy tagging along with grandpa. We would take hogs to sell in the old stockyard across the way in the wee hours and the activity would already be buzzing at the market. It’s the kind of place where you need to slow down, take a deep breath and roll with the pace and tempo of the crowd.” —Chef Kevin Willman, Farmhaus, St. Louis, MO

Don’t miss: Gooey Butter Cake from Soulard Bakery, Super Turtles from Schweiger's Soulard Market Candies

Replicate Soulard Bakery's gooey butter cake with our lightened-up version, which has fewer than 200 calories and 4 grams of saturated fat per luscious serving.

MISSOULA FARMERS' MARKET, MISSOULA

“The best farmers' market in Montana is in Missoula!” —Chef Jacob Leatherman, Triple Creek Ranch, Darby, MT

The Missoula Farmers' Market has the best tomatillos he’s ever seen, Jacob says, and he relies on the market for their locally-raised meats and sausages.

Don’t miss: The selection of Asian vegetables, such as fresh snow peas and Japanese asparagus

Fresh tomatillos from the Missoula Farmers' Market will offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

OMAHA FARMERS MARKET, OMAHA

“[The Omaha Farmers Market] has history dating back almost 100 years, nestled in the heart of Omaha's beloved Old Market. Spread out over four city blocks, the market encompasses all the best of regionally grown produce, meats, cut flowers and cheese with the addition of several street musicians and artisans. Folks travel from near and far to take full advantage of Nebraska’s rich bounty. If the delicious agriculture wasn’t enough, the people watching alone warrants reason for a visit.” —Chef Clayton Chapman, The Grey Plume, Omaha, NE

Don’t miss: Asparagus and morel mushrooms in the month of May

The Great Plains Burger delivers deep corn essence in two ways—one is right in the patty with corn chips crumbled into bison meat, and the second is with a sweet, creamy fresh-corn mayo that brightens up the whole burger. Use fresh corn from the Omaha Farmers Market for a supremely delicious burger.

GREAT BASIN COMMUNITY FOOD CO-OP, RENO

“The Co-op is a hub for all farmers and ranchers in our local area. Too many farmers' markets have become inundated with vendors that are re-selling products bought at wholesale markets…I like to shop and buy from people I know. Great Basin Community Food Co-op is the best for this!” —Mark Estee, Campo, Reno, NV

Don’t miss: Avanzino Farms zucchini

This isn't your ordinary salsa. We've thrown chopped walnuts, grated lemon rind and chopped tarragon into the mix to create a bold appetizer that's perfect for summer entertaining. Fresh zucchini from Avanzino Farms will make it shine. 

PORTSMOUTH FARMERS' MARKET, PORTSMOUTH

“With thousands of shoppers, [the Portsmouth Farmers’ Market] leaves me in awe every time. The energy, the community vibe, the direct interaction, relationship building, and the vast array of products available is just something so special I have never experienced anywhere else. Dozens of varieties of potatoes, carrots, beets, turnips, celery root, kohlrabi, salad greens, cooking greens, herbs, beef, pork, venison, lamb, mushrooms, cheeses, honey, maple syrup, kimchi, eggs, dairy...the list is endless.” —Chef Matt Louis, Moxy, Portsmouth, NH

Don’t miss: Impossible to select just one

Use up your kohlrabi from the Portsmouth Farmers' Market in this stunning side. Kohlrabi offers the same dense texture and lightly peppery taste as turnips, but it's a touch sweeter, which we accent here with a luscious butter-honey glaze.

COLLINGSWOOD FARMERS' MARKET, COLLINGSWOOD

"[Collingswood Farmers’ Market] is in the suburbs, and the prices are moderate. It features a lot of larger scale farms from South Jersey—it's not a boutique market. It is so nice to have access to great Jersey produce." —Chef Josh Lawler, The Farm and Fisherman Tavern + Market, Cherry Hill, NJ

Don’t miss: Farm-fresh duck eggs from Savoie Organic Farm 

Clams are a low-tide favorite on any American coast. Buy them fresh from the Collingswood Farmers' Market and discard any whose shells don’t close when touched. Keep them well chilled and use within a day.

SANTA FE FARMERS' MARKET, SANTA FE

“The Santa Fe Farmers' Market is the best.” —Cheryl and Bill Jamison, authors of the Rancho de Chimayó Cookbook, Tesuque, New Mexico

The flavor of Santa Fe's classic dishes, they said, is derived from local chiles. The New Mexican pepper, a crossbreed of two other varieties, was developed in New Mexico in the late 1800s. To this day, no matter what you eat in Santa Fe, you'll circle back to the flavors of the pepper.

Don’t miss: Roasted green chiles

This Southwestern summer squash mixture is a popular side dish throughout New Mexico. Calabacitas means “little squash” in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.

Read more about visiting Santa Fe.

EARLY GIRL FARMSTAND, CENTER MORICHES

“Other farm stands tend to pick stuff that is a little overgrown or past its peak, but Patty Gentry [owner of the Early Girl Farmstand] picks everything at just the perfect time. Sometimes I'll get a zucchini that still has the flower attached to it—now that is fresh! Her landlord…has some of the best eggs on the planet. They have a hen house out back, and they'll go back to get you a basket and the eggs are still warm. It's a really special experience, and the care they put into their craft is readily apparent in just the sheer quality of the ingredients.” —Chef Anita Lo, Annisa, New York, NY

Don’t miss: Unique varietals of vegetables such as purple kohlrabi or 'Sigaretta De Bergamo' peppers ("cigarette" peppers)

L.E.O. refers to the winning combination of lox, eggs, and onions in this savory scramble. It's a New York diner favorite that’s easy to prepare at home—and will be especially tasty with fresh eggs from The Early Girl Farmstand. 

DURHAM FARMERS' MARKET, DURHAM

"The Durham Farmers’ Market has helped bridge the rural-urban divide in downtown by providing local produce at a packed market where most shoppers are loaded down as if they are shopping for the whole week. [It has] weekly events like heirloom tomato tastings and cooking demos.” —Chef Andrea Reusing, Lantern, Chapel Hill, NC and author of Cooking in the Moment: A Year of Seasonal Recipes

Don’t miss: Fickle Creek Farm (meat and eggs from pasture-raised animals)

This salad was inspired by NC-mainstay Guglhupf, which fills quickly in good weather with customers hungry for light salads. If you prefer a milder flavored cheese, use crumbled goat cheese in place of Stilton in this appetizing salad.

Read more about visiting North Carolina.

HILDEBRANTS FARMERS MARKET, WEST FARGO

“[Hildebrants Farmers Market] do[es] a great job promoting their products over Facebook, [and have a] great variety too... [North Dakota is] seeing more and more CSAs, and the demand for fresh local food is growing. With that I see our farmers' markets growing, too.” —Eric and Sara Watson, Chef and Business Manager (respectively), Mezzaluna, Fargo, ND

Don’t miss: Heirloom vegetables, carrots, and tomatoes

Put your carrots from the Hildebrants Farmers Market to use in this simple side. Slicing the carrots lengthwise gives them a distinctive look, while smoky spice balances their natural sweetness.

COUNTRYSIDE FARMERS' MARKET AT HOWE MEADOW, AKRON

“[Countryside Farmers' Market at Howe Meadow] do[es] land recombination identifying...farms in the [Cuyahoga] Valley, leasing super affordable land back to local farmers to reintroduce proper agriculture. It’s a beautiful orchestration of vendors, where you can have great conversations learning about our region.” —Chef Jonathon Sawyer, The Greenhouse Tavern, Cleveland, OH

Don’t miss: Artichokes from The Red Basket Farm

Let those fresh artichokes from The Red Basket Farm simmer with lemon, wine, and herbs, then use them to top this supremely satisfying salad. Kale offers earthy flavor and chewy texture; pine nuts add crunch; plumped raisins balance the zingy Dijon-spiked dressing.

OSU-OKC FARMERS MARKET, OKLAHOMA CITY

“In Oklahoma, we have very extreme weather issues, but we have really good short seasons. For one week a year we kill it with watermelon, strawberries and peaches, and (if we don't get a late freeze) we have a great selection of produce and local products. My favorite markets are usually associated with Oklahoma State University [OSU-OKC Farmers Market] and always a market that is locally certified. You have to sell your own products, and they need to be grown within 50 miles.” – Chef Kurt Fleischfresser, The Coach House, Nichols Hills, OK

Don’t Miss: New potatoes for potato salad

Red new potatoes from the OSU-OKC Farmers Market would work fabulously in this salad. Fresh herbs make the yogurt-based dressing sing. 

PORTLAND FARMERS MARKET, PORTLAND

“I haven’t been to a market anywhere in the country with the variety of produce we have in Portland. [The Portland Farmers Market] is like a curated boutique at every stall, and each vendor offers something different.” —Chef Cathy Whims, Nostrana, Portland, OR

Don’t miss: Padrón peppers, kimchi, flaky salt made with local seawater

Read our extended coverage on the Portland Farmers Market at PSU.

This rich and hearty pizza is inspired by Tastebud, a food stand at the Portland Farmers' Market. They use a mobile wood-burning oven to make the most creative pizza slices in the region. A leggy cousin of broccoli, the delicate purple florets and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.

HEADHOUSE MARKET, PHILADELPHIA

“[Headhouse Farmers' Market] is a very well-managed market with a great balance of truly committed vendors: meats, sustainable fish, fresh produce, coffee. I can just about fully live off that market and just buy toothpaste somewhere else.” —Chef Aimee Olexy, Talula’s Garden, Philadelphia, PA

Don’t miss: Sweet corn

Read our extended coverage on Headhouse Market.

The purple scallions at Headhouse Market have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.

HOPE STREET FARMERS MARKET, PROVIDENCE

“[Hope Street Farmers Market] has blossomed into a major weekly experience with many artisans, musicians, food trucks, and farmers. The market not only satisfies a growing demand for better products, but educates the consumer by highlighting the quality and variety of local produce. Rhode Island cooks now have...access to quality greens, herbs, flowers, roots and fruits.” —Chef Champe Speidel, Persimmon Restaurant, Bristol, RI

Don’t miss: Oysters from Matunuck Oyster Farm

Pair roasted beets, goat cheese, and crunchy walnuts with fresh baby greens from the Hope Street Farmers Market for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance.

CHARLESTON FARMERS MARKET, CHARLESTON

“There are lots of things indigenous to Charleston [at the Charleston Farmers Market], and I’ve gained so many friendships getting to know the local farmers.” —Chef Sean Brock, Husk, Charleston, SC

Don’t miss: Strawberry Balsamic popsicle from King of Pops and Huevos Rancheros from Outta My Huevos

Our take on the King of Pops' Strawberry Balsamic popsicle, this ice pop is a summertime treat all ages can savor. Balsamic vinegar offers a delightful contrast to the strawberry's sweetness. 

FALLS PARK FARMERS' MARKET, SIOUX FALLS

“We have incredible farmers' markets here in [South Dakota]. Our favorite to go to is Falls Park Farmers' Market. They just celebrated their 100th anniversary in May of 2012.” —Chef Chris Hanmer, CH Patisserie, Sioux Falls, SD

Don’t miss: Strawberries in early June

Buffalo meat is synonymous with South Dakota. It has fewer calories and half the fat of lean beef, but boasts big, meaty flavor. And slow-roasting tomatoes in balsamic ketchup intensifies their sweetness.

NASHVILLE FARMERS' MARKET, NASHVILLE

“The leadership is really solid. Most recently, [the Nashville Farmers' Market] made a big step in going producer-only, which is a very positive change.” —Chef Tandy Wilson, City House, Nashville, TN

Can’t miss: Produce from Troy Smiley of Smiley Hollow Farm

Inspired by Blackberry Farm in East Tennessee, these glistening jewels would be incredible as a sauce for duck breast, as part of a cheese platter, spooned onto ricotta-topped crostini, draped over yogurt, or plopped into cocktails.

Refrigerator Pickled Blackberries

URBAN HARVEST EASTSIDE FARMERS MARKET, HOUSTON

“[Urban Harvest Eastside Farmers Market] is about 12 years old, and there's a strong core of great vendors and new ones dropping in all the time. I go every week and make sure I get from my faves like Animal Farm, Tavola [Pasta], Maison Burdisso, [Bee Wilde], Atkinson Farms, Renaissance [Chicken] [and] Blue Heron [Farm]...and many more! It's a real ‘nose to tail’ farmers market!” —Chef Monica Pope, Sparrow Bar + Cookshop, Houston, TX 

Don’t miss: Fresh produce from Plant It Forward Farms

This Tex-Mex favorite tastes as good as it looks. Please your family by letting everyone choose their own toppings to add to the tacos.

PARK SILLY SUNDAY MARKET, PARK CITY

“The Park Silly Sunday Market is an incredible showcase of Utah's farmers, chefs, and artists. You have chairlifts over your head and mountains within reach while you shop. The Red Bicycle Breadworks Company makes a lime-chipotle chocolate bread that makes my heart swoon.” —Chef Katie Weinner, SLC Pop, Salt Lake City, UT

Don’t miss: Van Kwartel Carribbean-style hot sauces

This popular Utah comfort food is a classic for potlucks and other large gatherings. Rich cheese and sour cream keep this dish hearty and decadent. Fiber-filled broccoli replaces some of the potatoes to bulk up the dish and reduce the calories. 

BURLINGTON FARMERS' MARKET, BURLINGTON

“The [Burlington Farmers' Market] is the one! Pretty much all of our food for our BTV Hen comes from people at the BTV Farmers Market. They are all friends so it's a great mix of socializing yet working and networking too.” —Chef Eric Warnstedt, Hen of the Wood, Burlington, VT 

Don’t miss: Donuts from Rockville Market Farm

Panna cotta is a light, silky Italian custard. Its delicate, sweet flavor is the perfect blank slate for the bold flavors of roasted stone fruit and local blue cheese.

Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit
 

SOUTH OF THE JAMES FARMERS MARKET, RICHMOND

“[South of the James Farmers Market] offer[s] a little bit of everything, from music and local artists to delicious prepared food. It’s located in Forest Hill Park which makes it a great place to spend your Saturdays with your family, friends, and dog, all year long!” —Chef Dylan Fultineer, Rappahannock Oyster Co., Richmond, VA

Don’t miss: Fresh donuts from Mrs. Yoder’s Kitchen, farmstead goat cheeses from Bonnyclabber Cheese Co. at Sullivan’s Pond Farm

Lamb meatballs appear in various forms across the Middle East, but the beauty of the foodways in the Southern U.S. is that there is great lamb from people like Craig Rogers of Virginia's Border Springs Farm. Handle the meatballs gently, and form them with as little handling as possible. This will keep them tender.

BALLARD FARMERS MARKET, SEATTLE

"The Ballard Farmers Market [is] located on a beautiful historic street. [It is] full of seafood, meat, flowers, vegetables, foraged foods (morels, nettles…), wine and beer. I also love that it is dog friendly." —Chef Renee Erickson, The Whale Wins, Seattle, WA

Don't miss: Meat from Skagit River Ranch and anything foraged by Jeremy at Foraged and Found Edibles

This recipe is inspired by Seattle restaurant Crush, where the menu is border-less, shifting effortlessly between Japanese, Mediterranean, and American regional.

THE WILD RAMP, HUNTINGTON, WV

“[The Wild Ramp] is a market built for and by a collaboration of the community and their farmers. They work together to celebrate what they care about—lots of activities and special events. They're more than a farmers' market—so many special local offerings! Besides beautiful produce year-round, they also sell lots of meat and poultry and so much more: dairy, eggs, pasta, coffee, bread, jams and jellies. Most of this is accomplished with a dedicated army of volunteers.” —Patti Miller, Co-owner/General Manager/Local Food Source-erer, Panorama at the Peak, Berkeley, WV

Don’t miss: Gardner Farm bacon, Yellow Goat Farm goat milk soap

Fill this homemade pie crust with a mixture of summer squash, Gardner Farm bacon and creamy mozzarella.

DANE COUNTY FARMERS' MARKET, MADISON

"[Dane County Farmers' Market] is the largest producers-only market, meaning no vendor is allowed to sell there unless they directly grew or created the products themselves. So whenever you're buying from those stands, you get to directly speak to the individual who grew your food! It's a powerful thing." —Chef Tory Miller, L’Etoile, Madison, WI

Don’t miss: Stella’s hot and spicy cheese bread

The bountiful cherry crop in Wisconsin provides the inspiration for this fresh fruit dessert with all-American appeal. This dessert is best enjoyed warm, so reheat leftovers—if there are any.

JACKSON HOLE FARMER'S MARKET, JACKSON HOLE

“We have some amazing farms and ranches that bring incredible locally grown fruits and veggies (which frankly isn't an easy thing in our climate zone!), and locally raised meats [to the Jackson Hole Farmer’s Market]. It's quite unique to be able to create an entire meal from food within a few miles of your doorstep, and the amazing ranches of Wyoming and hard working farms of the state allow us that incredible privilege.” —Chef Ali Cohane, Persephone Bakery, Jackson Hole, WY

Don’t miss: Dulcinea cheese and cheese curds from Lark's Meadow Farms

Using local Wyoming bison will result in lean, tender, and mild steaks, which pair well with the earthy sauce. Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets.