Where to Buy

GRGP Retail Stand

Retail and pre-ordered bulk bags are available at the Grainstand!

Weekly Market: Union Square Wednesday, Union Square Saturday, 8 a.m. to 4 p.m.

See weekend pop-up market schedule below.

Beer and Spirits of NY pop-ups is back! See the schedule here.

Check product availability and pricing here. To pre-order and for more information, please e-mail us. Pre-orders must be received at least two days before pick-up date. (For Wednesday pick-ups, pre-orders must be received by Monday. For Saturday pick-ups, pre-orders must be received by Thursday.) Wholesale orders of $250 or more can be delivered through Greenmarket Co., Greenmarket's wholesale distribution program.

Upcoming Pop-up Markets:

September 16: Jackson Heights, Queens

September 22: Ft. Greene, Brooklyn

September 23: Columbia, Manhattan

September 29: Tribeca, Manhattan

September 30: Cortelyou Road, Brooklyn

October 6: Inwood, Manhattan

October 7: 79th Street, Manhattan

October 13: Grand Army Plaza, Brooklyn

October 14: Carroll Gardens, Brooklyn

October 17: Dag Hammarskjold Plaza, Manhattan

October 20: 82nd Street, Manhattan

October 21: Jackson Heights, Queens

October 27: Ft. Greene, Brooklyn

October 28: Columbia, Manhattan

October 31: Dag Hammarskjold Plaza, 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.

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.

*No gluten.

At GrowNYC, there’s no stopping when it comes to swapping!  We reduce NYC’s waste by helping New Yorkers reuse perfectly good items at community swap events made possible by dedicated staff, our passionate volunteers, and diverse community partners. 

  • Greenmarket

    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.

  • Recycle

    We blanket the five boroughs with resources like textile and food scrap collection, Stop 'N' Swaps, and free training to make waste reduction easy for all.

  • Garden

    We build and rejuvenate community & school gardens in all 5 boroughs, and support even more gardens through volunteer days, technical assistance, school garden grants, & more.

  • Education

    We foster future environmental stewards by providing 66,000 children each year with programs that provide meaningful interactions with the natural environment.