Our network of farmers markets, Youthmarkets, Fresh Food Box pick-ups, and Greenmarket Co. ensures that all New Yorkers have access to the freshest, healthiest local food.
Grains retail stand at Greenmarkets
- February 22, USQ Wednesday
- February 25, Fort Greene, Brooklyn
- February 25, USQ Saturday
- March 1, USQ Wednesday
- March 4, Inwood
- March 4, USQ Saturday
- March 8, USQ Wednesday
- March 11, Grand Army Plaza, Brooklyn
- March 11, USQ Saturday
- March 15, USQ Wednesday
- March 18, USQ Saturday
- March 19, Carroll Gardens
- March 22, USQ Wednesday
- March 25, USQ Saturday
- March 25, 82nd Street, St. Stephens, Manhattan
- March 29, USQ Wednesday
Availability & pricing
Retail and pre-ordered bulk bags are available at Union Square Greenmarket every Wednesday, as well as frequent pop-up markets. Check availability and pricing here. To pre-order and for more information, please e-mail us. Wholesale orders of $250 or more can be delivered through Greenmarket Co., Greenmarket's wholesale distribution program.
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.
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 or cracked, flour upon request.
• 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.