Our network of Greenmarket farmers markets, Farmstands, and Fresh Food Box sites, coupled with GrowNYC Wholesale, ensures that all New Yorkers have access to the freshest, healthiest local food.
Retail and pre-ordered bulk bags are available at the Grainstand!
To pre-order bulk bags of 25lb or more and for more information, please e-mail us.
OUR PRE-ORDER LEAD TIME HAS CHANGED:
To order for weekend markets, please email by Wednesday afternoon.
Wholesale orders for certain products of $250 or more can be delivered through Greenmarket Co. our wholesale distribution program.
Weekly at Union Square Saturday, 8 a.m. to 4 p.m.
We will not be at Union Square on Saturday, 10/9.
Upcoming Pop-up Markets
November 6: Inwood, Manhattan
November 7: Carroll Gardens, Brooklyn
November 13: Grand Army Plaza, Brooklyn
November 20: McCarren Park, Brooklyn
November 27: Fort Greene, Brooklyn
November 28: 79th street, 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.