The Warwick Valley Farmers’ Market opens May 8

WARWICK — The Warwick Valley Farmers’ Market will open its 2016 Market Season at 9 a.m. on Mother’s Day, Sunday, May 8.
Opening Sunday ribbon-cutting ceremonies will take place at 9:30 a.m.
The Warwick Valley Farmers’ Market has long been recognized locally and in the regional press as a core community institution helping define Warwick.
Over the last two years, it has been recognized for the part it plays in creating as a special place to visit for a weekend getaway and a very special and unique community to call home.
Every Sunday from May through November, the Warwick Valley Farmers’ Market sets up in the South Street Parking Lot, in the middle of the downtown.

The market has added new vendors:
Daily Bread Bakeshop will offer a selection of yeast-based freshly baked artisan breads to compliment wood-fired sourdough breads already offered in the market;
Lakeside Maple with a selection of trail mixes baked in maple syrup;
Maria’s Gourmet Edibles with a selection of stuffed breads;
Soraia’s Natural Valley Kitchen with vegan options, bone broth and fruit soups; and
Emily’s Italian Hearth with on-site wood-fired pizzas.
In the 2016 Season, the market will for the first time, open to part time vendors.
“Three of our vendors will join us every other Sunday,” said Market Manager Penny Steyer. “Those vendors are Senza Glutine by Carmela, Corbett’s Cookie Bar Kitchen, and Pine Island Brewery as this makes more sense for them in terms of staffing."
Senza Glutine and Corbett’s will begin on Sunday, May 8. Pine Island Brewery will start Sunday, May 15.
More than 30 longtime vendors offer: early hoop-house tomatoes to special varieties of greens and vegetables, to goji berries, to select prepared seafood dishes, to specialty pastas, tortillas, pickles and cider donuts, all locally grown and fresh from farms and farm kitchens.
The Warwick Valley Farmers’ Market is a producer market with a core of 10 fruit and vegetable vendors; one organic maple syrup farm; five livestock farms; two horticulturists and one fishmonger.
Those core farm producers are complimented and enhanced by a roster of nine on-farm kitchens and on-farm wineries and cideries as well as other complimentary kitchens who are dedicated to bringing prepared food from local farms to the market.
The Warwick Valley Farmers’ Market is a Farm Market Nutrition Program market and accepts food stamp Electronic Benefit Transfer (EBT) cards.
For additional information, visit online at warwickvalleyfarmersmarket.org.