Our network of Greenmarket farmers markets, Youthmarkets, Fresh Food Box pick-ups, and Greenmarket Co. ensures that all New Yorkers have access to the freshest, healthiest local food.
Retail and pre-ordered bulk bags are available at the Grainstand!
Check product availability and pricing here.
To pre-order and for more information, please e-mail us. Due to current increase in demand, we are no longer accepting pre-orders of 1 or 2lb bags. We can only accept pre-orders until we have reached capacity, which means we may have longer lead-times than usual.
Wholesale orders for certain products of $250 or more can be delivered through Greenmarket Co. our wholesale distribution program.
Upcoming Pop-up Markets
October 3: Inwood, Manhattan
October 4: Carroll Gardens, Brooklyn
October 10: Grand Army Plaza, Brooklyn
October 11: Domino Park, Brooklyn** NEW MARKET!
October 17: McCarren Park, Brooklyn
October 18: Jackson Heights, Queensn
October 24: Fort Greene, Brooklyn
October 25: 79th street, Manhattan
October 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.
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.