Click Application-Rules  for an application and guidelines to vend at the Market.  Think you’ve got something the public needs?  You’ll need to find commercial kitchen space if you’re a secondary producer (jams, breads, salsa – stuff that you didn’t grow yourself).  And what the market really wants right now are: 1) Gluten-free bakery, 2) Full dairy, and 3) Fish.

Meet the Producers

Atwater’s Bread: Baltimore, MD
Fresh bread from scratch every day!  Hand shaped and hearth baked, Atwater’s uses certified organic, stone ground flour from the family owned and operated Lindley Mills.  Traditional whole wheat sourdough and slow fermentation makes for a healthier and more digestible bread.  They also have delicious granola, cookies, muffins, and scones.

Earth Spring Farm: Carlisle, PA
Beautiful, sustainably raised veggies.  Farmer Mike Nolan and staff at Earth Spring Farm are committed to bringing to you the freshest, healthiest and local produce and products. We have been using all organic growing practices since the farm started in 2010. Our prices are competitive with any of the local retail stores (though often less) and our produce has literally just been harvested from the fields!

Groff’s Content Farm: Rocky Ridge, MD
Julie Bolton is a careful and loving steward over her grass fed and finished lamb, beef, pigs, and poultry. Beautiful blue, green, brown, speckled, and white eggs in every dozen.

Hilana Cuisine, Mount Pleasant
Falafel sandwiches; freshly made hummus and baba ghanoush

Manos de Maiz, Washington, DC
Inspired by the tradition of growing maize, the oldest grain in the world. Corn was first domesticated in Mesoamerica and it has always been, the basis of Mexican cuisine. Joahna Hernandez, a keen advocate of tradition and Mexican culture, founded Manos de Maiz to bring the real flavors of corn to DC. As a Mexican national who grew up eating fresh tortillas there is nothing that makes her feel closer to her roots, than the taste of fresh ground corn.

Manos de Maiz celebrates the work of local farmers who harvest the original races of corn not only as a way of living but as a complete way to understand the world and surroundings. It’s the corn what makes Manos de Maiz a unique culinary experience and we want you to be part of it. At Manos de Maiz we honor tradition and we put in on your plate.

Number 1 Sons: Arlington, VA
Number 1 Sons is a brother-sister team making barrel fermented foods. Simple and delicious food has been a constant in our life: our mom never made a birthday cake from a box and family dinners included plenty of vegetables and a fresh salad. Number 1 Mom taught us that good food shouldn’t be complicated – it can be made with simple, quality ingredients using traditional processes.

Number 1 Sons makes fermented foods that draw from all over the world — pickles, kimchi, kraut and more!  These foods harken to the traditional Chinese fermented foods and the vegetable-heavy dinners that Number 1 Mom makes for her family.

We combine Number 1 Mom’s philosophy with our love for all things fermented like kimchis, krauts and pickles.  When in season, our vegetables are grown by farmers in the surrounding states. Naturally delicious microbes from fermentation, like the good bacteria lactic acid, preserve our foods and give them a delicious, sour and tangy taste. Some of our foods harken to a New York Jewish deli, others to a Korean root cellar.  Our barrels change with seasonal and culinary inspiration.  Bottled kombucha too.

Pagoda Caffè, Mount Pleasant
Fresh pressed coffee

Pleasant Pops: Washington, DC
Seasonal, local, delicious frozen pop treats made right in their Adams Morgan Cafe.  Four different favors each week.  Maybe Cucumber Jalapeño for the adults, Strawberry Cream for the kids, all clever and tasty, not too sugary, and a nice price for the family.  Plus, they bring the goods in an ice cream cart!

People’s Bao: Washington, DC
Chinese steamed buns with tender, slow roasted heirloom Berkshire pork shoulder or duck confit or savory Pennsylvania shiitake mushrooms and market fresh greens.

Quaker Valley Orchards: Biglerville, PA
Many varieties of apples, peaches, plums, cherries, raspberries, blueberries, strawberries.  Tomatoes in summer, eggs all year round.  Onions and potatoes in the Fall, and THE most gorgeous squash and pumpkin (Cinderella, Jarradhale, Long Island Cheese, all the fun ones!).  Dried apple snacks, popcorn, cider.

Reid’s Orchard & Winery: Orrtanna, PA
Dave and Kathy Reid and their children are a real family farm and all three kids are filled with ideas for keeping the farm growing.  Try their table grapes, which may turn into wine one day.  The daughter, Caitlin will tempt you with more than 75 varieties of tree fruits and berries including old fashioned apple varieties, asian pears, pears, plums, blackberries, blueberries, strawberries.  Also known for their great heirloom tomatoes.  Caitlin is like a fruit sommelier, you tell her what you want in an apple or a cherry and she’ll match you with your new favorite variety.

Richfield Farm: Manchester, MD
The Seletsky family bring abundant and diverse produce to Washington DC markets.  Look for rare and unusual herbs at the beginning of the season!

Spring Gap Mountain Creamery: Paw Paw, WV
Raw (unpasteurized) Jersey cow milk. Jersey Gold (gouda), West Virginia Blue, Shenandoah Sunrise (tomme – a southern French-style farmstead cheese), Farmhouse Feta, Sophie’s Select (cloth-wrapped cheddar), Bloomery camembert.

Truck Patch Farms: New Windsor, Md
Bryan and Kristen are known for their bowls of tender baby salads and greens, purple broccoli and cauliflower and unusual varieties of herbs, including lime basil and chocolate, orange, pineapple, and apple mints.  But they are also sell excellent pork from wonderful pigs who live a piggy paradise life, rooting around under the boughs of some old trees.  Free-range eggs as well.

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