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.
GRGP Retail Stand
Retail and pre-ordered bulk bags are available at the Grainstand!
See weekend pop-up market schedule below.
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.
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.