Our network of Greenmarket farmers markets, Farmstands, and Fresh Food Box pick-ups, coupled with GrowNYC Wholesale, ensures that all New Yorkers have access to the freshest, healthiest local food.
GrowNYC Grainstand
Retail and pre-ordered bulk bags are available at the Grainstand!
Check our LIMITED product availability for markets.
To pre-order bulk bags of 25lb or more and for more information, please e-mail us.
Wholesale orders for certain products of $250 or more can be delivered through Greenmarket Co. our wholesale distribution program.
Weekly Markets:
Weekly at Union Square Wednesday and Union Square Saturday, 8 a.m. to 4 p.m.
Upcoming Pop-up Markets
April 3: Inwood, Manhattan
April 4: Carroll Gardens, Brooklyn
April 10: Grand Army Plaza, Brooklyn
April 17: McCarren Park, Brooklyn
April 18: Jackson Heights, Queens
April 24: Fort Greene, Brooklyn
April 25: 79th street, Manhattan
April 25: Columbia, Manhattan
Northeast Grainshed Map
These growers and millers are genuine allies in promoting regional grain, and an essential link in the farm-to-bakery chain.
About the Grains
Learn more about grains in our Grains Guide and our Grains Brochure. Discover what grains and flours are currently available; where buyers can source them; and how you can use regional grains in your bakery or restaurant. Find out more detailed information for baking using our flour chart.
Grains and Flours in Our Region
• Buckwheat* - Flour is best for pancakes, crepes, biscuits and soba noodles. Whole groats can be sprouted or toasted to make “kasha.”
• Cornmeal & Polenta* - Made with flint, or “Indian” corn, and dent corn.
• Einkorn – An “ancient grain,” high in protein content and minerals. Best for cooking whole and using flour for pancakes and crackers.
• Emmer (Farro) - An “ancient grain,” best as a cooked grain and for pasta and flat breads.
• Freekeh – Wheat that is harvested green and roasted. Toasted, mildly sweet flavor. High in protein, minerals and fiber, very low in gluten. Best in soups and stews.
• Oats* - Rolled, cracked, or whole.
• Rye – Low gluten, bold, assertive flavor. Blended with wheat for bread. Grains can be cooked whole or as cracked rye.
• Spelt – An “ancient grain,” low gluten, high protein content. Flour used for bread, pasta, crackers.
• Triticale – A wheat-rye hybrid. High protein, low gluten. Best for breads, pancakes, crackers.
• Wheat flours - Whole and sifted, all-purpose & pastry flour, special blends
- Hard wheat, or “bread flour” – Higher protein content, best for baking bread.
- Soft wheat, or “pastry flour” - Lower protein content, best for pastry and flat breads.
- All purpose – A blend of hard and soft wheat.
- Winter wheat – Lower in protein, higher in minerals, best for yeasted bread.
- Spring wheat – Highest of all in protein content, used for bread flour.
- Red Fife wheat – The first heritage wheat available in the region. Higher nutritional density. Best for robust, artisanal breads. Produces a crust with a reddish hue.
*No gluten.
