Farmers Markets in the United States
From colonial market houses to today’s open-air, chef-magnet destinations, U.S. farmers markets have evolved a lot — but the core idea is the same: buy food directly from the people who grow or make it.
How far back do they go? Who ran them? What did they originally sell?
Public food markets in the U.S. date to the 17th–18th centuries and flourished in the 1800s, when cities built and managed market houses, appointed market masters, enforced weights & measures, and regulated sanitation [1][2][3]. These were municipal facilities, not private pop-ups.
Originally sold: butchered meats, fish & shellfish, milk, butter & cheese, eggs, seasonal fruits & vegetables, flour and staples — often six days a week in central halls [1][2].
What changed in the modern era?
- Who operates markets: commonly nonprofits, municipalities, or vendor associations, with formal market managers and rules [4].
- What’s sold: farm produce plus bread & pastries, meats, cheeses, flowers, nursery starts, preserves, prepared foods & coffee; many add chef demos and music [5].
- Payment & access: broad acceptance of SNAP/EBT and WIC/Senior FMNP benefits; many offer “Double Up/Market Match” incentives [6][7].
- “Producer-only” rules: in some states (e.g., California Certified Farmers’ Markets), vendors must sell what they themselves grew/produced; buying-for-resale is restricted or prohibited [8].
Who goes now?
Attendance is widespread across the U.S.; national surveys show broad participation across backgrounds, with shoppers motivated by freshness, flavor, local origin, and the social scene [9].
How many markets are there now?
The USDA’s directory lists 8,600+ farmers markets nationwide (up from ~2,000 in 1994) [10].
Is it a good living for farmers?
It depends on scale, crop mix, season length, and labor. Direct-to-consumer food sales total roughly $3.3 billion (2022), but many small farms rely on off-farm household income; markets are usually one piece of a mixed strategy (CSA, wholesale, restaurants) [11][12].
Freshness: same-day or days-old?
In producer-only markets, most produce is harvested within 24–72 hours for weekend sale. Some markets allow limited reselling, so rules vary. If freshness matters, look for producer-only signage and ask when items were picked [8].
Prices: deal or rip-off?
Research is mixed and highly item-, season-, and region-specific: conventional produce can be comparable or a bit higher than supermarkets, while organic items are often cheaper at farmers markets; incentives (e.g., Double Up) make net prices very competitive for SNAP/WIC shoppers [12].
Are markets social spaces?
Yes — many function as “third places” for community life, with strong social-capital benefits and a weekly town-square feel [9][5].
Some of the oldest & most storied U.S. markets
| Market | City | Founded | Notes |
|---|---|---|---|
| Lancaster Central Market | Lancaster, PA | 1730 | Often cited as the nation’s oldest continuously operating farmers market [5] |
| Soulard Farmers Market | St. Louis, MO | 1779 | Historic public market sheds |
| Lexington Market | Baltimore, MD | 1782 | American icon, recently renewed hall |
| French Market | New Orleans, LA | 1791 | From produce & fish to spices along the riverfront |
| Pike Place Market | Seattle, WA | 1907 | “Meet the producer,” fish toss, crafts & produce |
| Eastern Market | Detroit, MI | 1891 | One of the nation’s largest historic market districts |
| Eastern Market (Capitol Hill) | Washington, DC | 1873 | Indoor hall + weekend outdoor farmers & artisans |
Most interesting locations & merchandise (a sampler)
- Union Square Greenmarket (NYC): chef-driven Northeast bounty, ciders, cheeses, seasonal plants.
- Ferry Plaza Farmers Market (San Francisco): waterfront setting; peak-season produce, oysters, artisan breads, coffee.
- Santa Monica Farmers Market (CA): restaurant-caliber produce, stone fruit & specialty greens.
- Portland Farmers Market (OR): park-block setting with berries, mushrooms, and producers from the Willamette Valley.
- Honolulu (HFBF) Markets (HI): tropical fruit, macadamias, and plate lunches.