top of page

April Farmers Markets

Happy Spring! We hope you've been enjoying the variety of locally made products from our vendors each weekend. Since our vendor lineup changes from week to week, we share the list in our Instagram stories the day before the market. You can follow along here!

Here are the market dates for the month of April: Saturday April 1st, 8th, 15th, 22nd, and 29th from 9am-1pm.

And here's what we have in season at the Farm Stand this week: Kohlrabi, Cauliflower (limited), Broccoli (limited), Beets, Carrots, Hakurei Turnips, Radishes, Romaine Lettuce, Kale, Collard Greens, Cabbage, Scallions, Leeks, Bulb Onions, Swiss Chard, Cilantro, Parsley, and Dill.

Events this Month

Earth Day Market on April 22nd

There's no better place to celebrate Earth Day than at The Village Farm! Celebrate and give back to nature by helping the farm team pick up litter along the creek, taste organic vegetables at the Farmers Market, and plant seeds in a take-home newspaper pot! This event takes place during the Farmers Market on Saturday, April 22nd and is free of charge and open to the public. Here's the schedule of events for that day:

  • 9-10am: Creek Clean-up

  • 10-11am: Vegetable Tasting Tent

  • 11am-12pm: Newspaper Pot Seeding Station

Vendor of the Month

Jeremiah is an at-home baker who specializes in gourmet vegan cupcakes and other baked goods. In addition to the vegan cupcakes he brings to the Farmers Market, he offers brownies, pies, and cakes that can be custom ordered on his website! He just launched his spring menu and it's full of delectable flavor combinations like lemon blueberry and strawberry shortcake. Make sure to try one of his gourmet vegan cupcakes at the market on Saturday!

Veggie of the Month

Leeks just made their way back into season! Leeks are one of the least pungent tasting alliums (members of the onion genus). They have a lovely sweet flavor that intensifies when cooked. Though you can eat them raw, we highly recommend sautéing or roasting them. We recently sautéed leeks with some of our Swiss chard for a pizza topper and it was incredibly delicious! Here are a few recipes to lend some culinary inspiration:

Our Vendors this Week

We wouldn't have a farmers market without our awesome vendors or your continued support! Here's who will be out with us this Saturday, April 1st:


bottom of page