Where to Buy

GrowNYC Grainstand

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.

Weekly Markets:

Weekly at Union Square Wednesday and Union Square Saturday, 8 a.m. to 4 p.m.

Upcoming Pop-up Markets

June 20: McCarren Park, Brooklyn
June 21: Jackson Heights, Queens
June 27: Fort Greene, Brooklyn
June 28: 79th street, Manhattan

July 4: Inwood, Manhattan
July 5: Carroll Gardens, Brooklyn
July 11: Grand Army Plaza, Brooklyn
July 18: McCarren Park, Brooklyn
July 25: Fort Greene, Brooklyn

August 1: Inwood, Manhattan
August 2: Carroll Gardens, Brooklyn
August 8: Grand Army Plaza, Brooklyn
August 15: McCarren Park, Brooklyn
August 22: Fort Greene, Brooklyn

 

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. 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.

*No gluten.

In a moment where New Yorkers have turned to parks and gardening to ease the mental and emotional strain the Covid-19 pandemic has taken on residents, when the need for education surrounding nutrition and health couldn’t be more critical, the same nonprofits that make green space and nutrition education possible are in danger of going under, while vital city agencies like the New York City Parks Department’s GreenThumb program are facing severe budget cuts.

  • Food Access & Agriculture

    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.

  • Conservation

    We provide food scrap drop-offs, clothing collections, Stop 'N' Swap® community reuse events, and zero waste trainings to make resource conservation easy for all.

  • Green Space

    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.