The South's Best Farmers' Markets

Though the Peach State’s soil is fertile, its weather is notoriously unpredictable, which means farmers can lose an entire crop because of a late frost or too much rain. That’s why the farmers at this market in the Normaltown neighborhood get creative with their produce by also seeking added value. “There’s a lot of competition,” says manager Jan Kozak. “You don’t want to be the 10th person selling chard.” That’s why DaySpring Farms doesn’t just grow wheat and corn but instead grinds its crops into flour and grits. And the strawberry growers at 3 Porch Farm began blending their fruit with honey to make frozen HoneyPops. “Kids go absolutely bananas over them,” says Kozak. “They cry if 3 Porch Farm runs out.” Open April to December, 8 a.m. to noon Saturday at Bishop Park and 4 to 7 p.m. Wednesday at Creature Comforts Brewing downtown. athensfarmersmarket.net

Each Sunday at 7 a.m., part of downtown Baltimore’s Saratoga Street becomes what local urban farmer Denzel Mitchell calls “a carnival.” In some ways, it is, with its live music and variety of vendors. And what’s a carnival without food? For 38 years, the market has supplied Baltimore residents with fresh produce, meat, crafts, and antiques from the hands of those who raised, grew, or built it. “It has just about everything,” Mitchell says, “from brewed coffee to pickles to rugs.” Though its offerings have become more diversified and unusual over time (think fiery Trinidad Scorpion pickle chips, made from what may be the world’s hottest pepper), it remains a local tradition at heart. Open April to December, 7 a.m. to noon Sunday. promotionandarts.org

“Anything that grows in the U.S. can grow in Arkansas, except tropical fruit,” says chef Matthew McClure of The Hive restaurant in the art-centric 21c Museum Hotel in Bentonville. McClure, who uses local produce to reflect his modern take on traditional High South cooking, relies on this market’s wide range of offerings—from the expected (collard greens and corn) to the more exotic (kohlrabi and bok choy). “Southern food isn’t just fried chicken and barbecue,” he says. One of his fall market favorites? Jonathan apples from A&A Orchard are “really crisp with a great balance of sweetness and acidity,” he says. Open April to October, 7:30 a.m. to 1 p.m. Saturday at Downtown Bentonville Square and May to October, 2:30 to 7 p.m. Wednesday at the Bentonville Community Center. downtownbentonville.org

Run by farmers since 1977, this is one of the oldest all-local markets in North Carolina and one of the few that require farms’ owners to be present during the operating hours, which helps foster relationships with consumers. It’s also among the most eclectic markets in the area. “If there’s a strange variety of produce out there, it’s being grown in and sold from Carrboro,” says manager Erin Jobe. “We have over 60 varieties of tomatoes right now, and everyone is trying to offer what nobody else has.” Two Chicks Farm, for example, sells lacto-fermented krauts and kimchi. But for chef Kevin Callaghan of Acme Food & Beverage, it’s all about the specialty figs. “John Soehner of Eco Farm and Rose Lyon at Lyon Farms both have them,” says Callaghan. “These are not the figs that are grown in California, but they’re the ‘Brown Turkey’ figs that are grown throughout North Carolina. I get up at 6 in the morning, so I’m the first to get them.” Open year-round, 7 a.m. to noon (9 a.m. to noon in winter) Saturday. carrborofarmersmarket.com

The Charleston Farmers Market moves in shifts, according to local “egg man” Kenneth “Skinny” Melton. “First, say, from around 8 to 11 a.m., you get the locals; we know those guys by name and face. Then, around 11, you get the sleepy college kids, fresh out of bed. Finally, around noon, you get the tourists.” The message is clear: Wake up early. The market doesn’t officially open until 8, but Melton’s often making sales as early as 7:30 when customers line up for his purple, peach, dark brown, and blue “rainbow eggs” from his flock of eight different types of chickens. Locals know to show up early, heading straight to their favorite vendors for the impressive array of artisan products, herbs, fruits, vegetables, and (of course) eggs from the 120 different sellers who line up around the historic Marion Square. If you do sleep in, don’t worry—grab a table at one of the excellent restaurants in Charleston that Melton and his fellow farmers provide with produce. “We’re always experimenting for restaurants,” says Melton, citing local favorites Edmund’s Oast, FIG, and The Grocery as just a few of his many satisfied customers. Open April to November, 8 a.m. to 2 p.m. Saturday. charlestonfarmersmarket.com

This market began 20 years ago with a simple handshake, when William B. Reily agreed to allow vendors to set up in the parking lot of his business, Reily Foods Company. Since then, Crescent City Farmers Market has grown to three more sites: Tulane University on Tuesday, the French Market on Wednesday, and the parking lot of the American Can Company on Thursday. To ensure top quality and authenticity of all produce and goods, market managers routinely visit each participating farm. “It’s important to trace everything to its origin, to know exactly where the produce comes from,” says executive director Kathryn Parker. Open year-round, 9 a.m. to 1 p.m. Tuesday, 2 to 6 p.m. Wednesday, 3 to 7 p.m. Thursday, and 8 a.m. to noon Saturday. crescentcityfarmersmarket.org

Sure, the District is studded with farmers’ markets, but this is  the one all local chefs swear by. Just ask José Andrés, one of the 40 chefs who lead cooking demonstrations at the market throughout the year. For Andrés, it’s about more than the locally sourced meat and aged cheeses. FRESHFARM is about community. “There are always new faces as well as old friends to visit with,” says Andrés, who often can be spotted mingling with his wife and daughters among other chefs. That social connection is partly why this location—among the many markets around the city—has grown so popular among local chefs and laypeople alike. “D.C. would be a very different city if it weren’t for the amount of amazing energy that FRESHFARM Markets have given us,” Andrés says. Open April to December, 8:30 a.m. to 1:30 p.m. Sunday, and January to March, 10 a.m. to 1 p.m. Sunday. freshfarmmarkets.org

It may not be the biggest market in the city, but Grant Park is the most locally focused. Its farmers go through a rigorous  application process, and market employees perform site visits to ensure the produce  is legitimately farm-raised and organic. Hosted in Atlanta’s oldest park—also home to a zoo and iconic Civil War museum—the market actively encourages interaction with local makers. Meet Antonio Zenere, an Italian-bred food science PhD whose handmade pastas are aptly named Antonio’s Fresh Pasta; the Revolution Doughnut folks, whose savory Crunchy Mister doughnut is filled with—wait for it—Black Forest ham and Gruyère; and foragers Chris Clinton and Isia Cooper of Crack in the Sidewalk Farmlet, who scour the backyard gardens of Atlanta in search of wild edibles like sunflower sprouts and cilantro. Open April to December, 9:30 a.m. to 1:30 p.m. Sunday. grantparkmarket.org

No need to wait for the weekend to restock your fridge or pantry; this shaded market at Cheapside Park is open five days a week, spring through fall. (It’s open on Saturdays in the winter.) Vendors sell everything from sweet macaroons to balloon animals to heirloom produce, but Louisville chef Edward Lee of the acclaimed 610 Magnolia restaurant makes the hour-long drive to the Lexington market for one thing: chickens. “Mac Stone of Elmwood Stock Farm has the best chickens in the world,” he says. “And this is one of the few places he sells them.” Stone’s birds are pastured, raised on organic feed, and air-dried. Lee buys at least a dozen birds at a time—and keeps them for himself. Open April to October, 7 a.m. to 2 p.m. Saturday, and November to March, 8 a.m. to 1 p.m. Saturday. Also open on Sunday, Tuesday, Wednesday, and Thursday in other months (times vary). lexingtonfarmersmarket.com

This may be the most stylish farmers’ market in the South—no raggedy jeans or sweatpants here. For locals, visiting the former Dr Pepper Syrup Plant and Bottling Co. is a social event, like dinner or brunch. Pepper Place’s popularity has grown steadily since opening in 2000, and if you arrive past 9 a.m., your favorite stands will probably be picked over. Star farmers like Stone Hollow Farmstead and nonprofit urban garden Jones Valley Teaching Farm offer flowers, greens, and artisanal cheeses, but Pepper Place also features live music, and the nearby brick-and-mortar restaurants, boutiques, and The Red Cat coffeehouse offer further options for extending your visit. Former Southern Living Garden Editor Charlie Thigpen’s Garden Gallery is a favorite, as is the market’s new Pepper Place Pop-Up, which features emerging Southern fashion designers like Atlanta’s Abbey Glass. Open April to December, 7 a.m. to noon Saturday. pepperplacemarket.com

Established in 2006 in an underutilized open-air bus terminal, this market has evolved into what farmer Jill Forrester calls “the heartbeat of downtown Memphis.” Forrester, who runs Whitton Farms with her husband, Keith, started selling cut flowers at the market when there were only about 30 vendors, and she remains among 80 participating farmers, pizza-makers, coffee brewers, popcorn sellers, bakers, and more. In addition to selling seasonal blooms, the Forresters offer community-supported agriculture (CSA) and have opened two local-centric restaurants (Trolley Stop Market in the Memphis Medical District and Tyboogie’s in nearby Tyronza, Arkansas). “Our businesses would not exist if it weren’t for the Memphis Farmers Market,” says Forrester, who recommends Home Place Pastures (“great pork”); The Apothecary Fairy, which offers herbal skin-care products; and Lazy Dog Farms, which sells fresh raw milk, yogurt, kefir, and eggs. Open April to October, 7 a.m. to 1 p.m. Saturday. memphisfarmersmarket.org

Surrounded by beautiful homes from the early 20th century, this market’s vendors re-create the sense of shopping the way the community did in the old days: There are bygone practices, such as blacksmithing, and people still greet one another by name. “It’s nice to know the people personally,” says executive chef Andrea Shackelford of Harvest restaurant in McKinney, a small town with a rich and devoted farming community. “And it’s almost all local farmers,” she says. Her favorite stops for loading up include the Village Baking Co., which sells a delicious Parmesan lavash; Rosa Family Farm for its selection of flavored goat cheeses; and Kitchen Pride Mushroom Farms for shiitakes. Open April to November, 8 a.m. to noon Saturday, and December to March every first and third Saturday, 8 a.m. to noon. chestnutsquare.org

It’s not uncommon to see 300 people lined up within the first 10 minutes of this market’s opening on Saturday mornings. “A lot of people want to get the asparagus, certain mushrooms, specialty crops, or the prettiest tomatoes,” says market manager Olivia McConnell. But the entertainment—live music, say, or the Wild Sapphire belly dancing troupe—keeps folks hanging around. Beyond the produce, McConnell’s favorites include Fiddlehead Woodworking (specifically for the cutting boards, wood spoons, and charming household items) and the cheese curds sold by the High Country Creamery. “They’re to die for,” she says. “The curds are super salty. They’re good to just pick at, but they melt in the most amazing way and are great for grilled veggie panini and poutine.” Open May to November, 8:30 a.m. to noon Saturday. morgantownfarmers.org

Mississippi starts courting its shoppers early: Every Saturday, this market—run by  the state’s agricultural department—invites kids and parents to play in the Pizza Garden, a circular outside plot resembling a pizza pie, with sections dedicated to growing different fruits and vegetables. Inside the market, The Farmer’s Table restaurant uses local ingredients to create dishes like tomato bakes and squash au gratin. And don’t worry about inclement weather or getting a sunburn; the indoor market provides shelter from both rain and rays. Open year-round, 8 a.m. to 2 p.m. Saturday, and June to October, also open 8 a.m. to 2 p.m. Tuesday and Thursday. msfarmersmarket.com

In the tradition of game day tailgates, farmers drive to the University of North Carolina at Asheville’s campus, where they sell homegrown goods from the backs of their cars every Saturday. Artists, bakers, and chefs have followed suit, making the Tailgate a one-stop shop for stocking your pantry or sprucing up your home. The 35-year-old community staple works only with producers, which means the people selling you food are the very ones who grew or made it. Open April to November, 8 a.m. to noon Saturday. northashevilletailgatemarket.com

Situated in a redbrick square in front of the historic Alexandria City Hall, Old Town is the longest-running farmers’ market (in the same location) in the country. In fact, it’s actually over 260 years old. President George Washington, an avid farmer who grew over 60 different crops while living at Mount Vernon, even sold his produce at the market. With more than 70 different vendors to choose from, you’ll certainly browse the typical market foodstuffs—fresh vegetables, meats, dairy, eggs, fruits—but you’ll also want to peruse the handmade home decor items, such as paintings, pottery, photography, needlework, and more. Open year-round, 7 a.m. to noon Saturday. alexandriava.gov/oldtownfarmersmarket

Some people may be surprised that Oklahoma is home to such a diverse variety of edible plants. And the options have multiplied over the last few years, says farmer-turned-chef Jonathon Stranger. “Leatherwood Farm  is my go-to,” he says. “They have all this crazy stuff that you wouldn’t find anywhere else: shiso, Vietnamese coriander, different herbs, and bitter melon.” While seasonal fruits and veggies are always an option, the winter market also boasts hothouse and hydroponic produce—offering fresh, homegrown choices even in the colder months. Yes, it’s all local—the market organizers visit each vendor’s farm to make sure. Open year-round, 8 a.m. to 1 p.m. Saturday (9 a.m. to 1 p.m. in winter); June to September, 8 a.m. to 1 p.m. Wednesday. osuokc.edu/farmersmarket

Located minutes from Sarasota Bay, this long-standing market was founded in 1979 to help create foot traffic in the city’s then-flagging downtown. Thirty-six years later, roughly 90 vendors take over 2 ½ blocks every Saturday morning for the 12,000 visitors they receive during each six-hour opening. Jeff Mitchell, chef and owner of The Local, a beloved farm-and-sea-to-table restaurant in Naples, Florida, likes to make the two-hour trek north to Sarasota to load his car with German-style charcuterie from Geier’s Sausage Kitchen and organic produce from Worden Farm. “They don’t bring produce to the farmers’ markets unless it’s great,” declares Mitchell. Open year-round, 7 a.m. to 1 p.m. Saturday. sarasotafarmersmarket.org

This waterfront fixture on the Tampa Bay is the largest farmers’ market in the Southeast, with about 200 farmers, artisans, and prepared-food purveyors selling goods. “People will drive here from an hour away, bypassing three other markets,” says director Gail Eggeman, who attributes the popularity to more than just edibles. It’s dog-friendly, for one, and she says, “We choose the music carefully—stuff that makes you want to tap.” And then there’s the location. You can take your bounty, find a patch of grass, and picnic by the bay. The main season runs from early October to late May, when the weather is cooler. The market downsizes to a smaller, tree-filled Williams Park locale in summer. Open October to May, 9 a.m. to 2 p.m. Saturday in downtown St. Petersburg, and June to August, 9 a.m. to 1 p.m. in Williams Park. saturdaymorningmarket.com

“I always see chefs shopping here,” Bryce Gilmore of Barley Swine says about this market, which began over a decade ago. He should know—he’s one of them. He prides himself on sourcing ingredients from the best of what his farmer friends have to offer: fresh pasture-raised eggs; produce, such as red heirloom corn from Phoenix Farms; and Berkshire pigs from Richardson Farms. Gilmore likes to start his market mornings with Texas Coffee Traders brew and Tacodeli’s breakfast tacos. Open year-round, 9 a.m.  to 1 p.m. Saturday. sustainablefoodcenter.org

Located in downtown Greenville on two blocks lined by lacebark elm and willow oak trees, this market offers fresh peaches, strawberries, and tomatoes—even after summer fades. “The Upstate region has a pretty good growing season,” says the city’s marketing manager Tara Eaker. “We’re also about 50 miles from North Carolina and right at the base of the Blue Ridge Mountains, so we don’t get as hot as some other cities in the South.” That might account for why the market is at capacity this year with 75 sellers. Two of the most popular vendors are Rio Bertolini’s pasta and Naked Pasta, both of which sell fresh artisanal ravioli, noodles, gnocchi, and sauces. Other purveyors of note include Kuka Juice, which cold-presses local produce from fellow vendors, and Banana Manna, which sells 15 types of bread. Open May to October, 8:30 a.m. to 12:30 p.m. Saturday. saturdaymarketlive.com

In 2000, a farmer, a beekeeper, a baker, and a few gardeners teamed up to start this market in Southwest Missouri. Today, it draws 55 vendors selling artisan goat cheese, pecans, and freshly roasted coffee beans as well as bok choy and other Asian crops. But the market’s highlight is its Cooking for a Cause breakfast: Each week, different nonprofits, like the Girl Scouts and Audubon Society, serve a hot breakfast with everything you could imagine—freshly baked biscuits, gravy, sausage, farm-fresh eggs cooked to order, sliced tomatoes (in season), coffee, and orange juice. And it’s all for less than $5. A plate benefits the charity of the market’s choosing and is pretty much guaranteed to keep you full all day. Open year-round, 9 a.m. to noon Saturday, and April to October, also open 4 to 7 p.m. Tuesday and 11 a.m. to 2 p.m. Friday. webbcityfarmersmarket.com