How is it possible to have year round local farmer’s markets in New York City?
It’s possible because there is still so much food! 16 of our 46 markets stay open in the winter with all of the food listed in the question below. Rain, hail, sleet or snow, many of our farmers brave the slushiest of days to bring regionally grown, raised, caught and baked food into the city.
What can shoppers expect to see more of at the markets as the months get colder?
Lots of apples & cider, root vegetables, hothouse vegetables, meat (beef, pork, goat, poultry), seafood, cheese, eggs, maple syrup, jam, honey, pickles, wine, and baked goods.
How will the selection change in the next several months?
While the markets dwindle some due to farmers leaving for the winter, you will still see much of what is in the market right now, minus some brussels sprouts, most winter squash, radishes, lettuces, and most herbs.
What does Greenmarket do in the “off season” to prepare for the next busy season?
Many of our growers take the winter months off to get their well-deserved and much-needed R & R and plan their next season. They buy seed, fix farm equipment, catch up with bookkeeping, attend conferences and workshops and spend time with family and friends. As for Greenmarket staff, first things first, we rest and celebrate the great season we just had. Around January we start prepping to make next season better – we organize the office, connect with community groups and other partners involved with our markets, send out applications to farmers and then place them as the apps arrive, hold our Annual Meeting, train new Market Managers and before you know it it’s May and we have markets opening and are heading into full-swing.
Liz Carollo works for Greenmarket in New York City, a nonprofit organization which runs many of New York City’s farmers markets.