Not only does our staff love working out at markets—even as it starts to get cold, over 20 will remain open until Christmas, or year-round—we love shopping at them for the same reason you do: we’re avid home cooks. See our staff picks for favorite items to buy at the market to celebrate Thanksgiving, and reference the annual Greenmarket Turkey Guide to find out where to place an order for your bird.

Greenmarket Staff Picks

“I got a pumpkin from Acevedo Farm…but I already ate it. I roasted it in the toaster oven for lunch.” – Maria Rojas, FARMroots Communications Associate 

“Oysters! We do oyster shucking at my house the night before. And a glass of Greenmarket Wheat beer to celebrate the harvest season.” – Liz Carollo, Publicity Manager

“I get my sweet potatoes from Lani’s Farm and Samascott Orchards.” – Michael Hurwitz, Greenmarket Director 

“Fuji apples from Terhune Orchards (perfect for apple pie for Thanksgiving), olive focaccia from Central Bakery for leftover sandwiches, Ronnybrook cream (perfect for whipping for a pumpkin pie topping) and Amantai Farm's broccoli (it's the best) for the perfect veggie side for dinner. There’s so much! It’s hard to choose just one favorite.” – Brittany Ryan, Socrates, Forest Hills and Astoria Greenmarket Manager 

“Bakers Bounty's challah loaf with Wilklow Orchard's Winesap apples for some apple-challah stuffing!” – Luciana Ramirez, City Hall and Fort Greene Greenmarket Manager

“Greg Lebak's [Lebak Farm] Brussels sprouts, sauteed then roasted and topped with parmesan! They are small, sweet (after a frost or two) and delicious.” – Samantha Blatteis, Union Square Greenmarket Manager

“I guess I would say quince from Treelicious Orchards, to make a quince chutney. We put it out with cheese and crackers as an appetizer.” – Caroline Hiteshew, Publicity Assistant and Grand Army Plaza Greenmarket Manager

“Divine Brine's Cranberry apple chutney for a new twist on cranberry sauce.” – Luz Portillo, Mount Sinai, Poe Park and Inwood Greenmarkets EBT and Market Manager 

“Potato salad with Bill Maxwell’s [Maxwell’s Farm] carola potatoes.” – Rob Shepherd, EBT Project Associate

“I really love a delicata squash from Joe O’Brien [Healthway Farm].”  –  Alexis Stevens, EBT Project Manager

 “Farmer Ground Flour for cornmeal. I like to add cornbread to my stuffing.” – June Russell, Manager of Farm Inspections, Strategic Development and Regional Grains Project

“Pre-made lard pie crust from Flying Pigs Farm,”  – Davy Hughes, Union Square Greenmarket Operations Manager

“Apples from Locust Grove to make Four and Twenty Blackbirds recipe for apple pie.” – Cheryl Huber, Greenmarket Assistant Director

“Cranberry horseradish chutney from Beth’s Farm Kitchen, the perfect condiment on a turkey sandwich made with leftovers.” – Jeanne Hodesh, Greenmarket Communications Associate