More Than Just a Farmer’s Market: A Profile of the Union Square Greenmarket

The Union Square Greenmarket hosts hundreds of vendors every week.

The+Union+Square+Greenmarket+hosts+over+60%2C000+shoppers+on+Mondays%2C+Wednesdays%2C+Fridays+and+Saturdays%2C+year-round+from+8+a.m.+to+6+p.m.

Ayshi Sen

The Union Square Greenmarket hosts over 60,000 shoppers on Mondays, Wednesdays, Fridays and Saturdays, year-round from 8 a.m. to 6 p.m.

After a long dull ride on the R train moving at what felt like merely a single inch per minute, I could not be happier to step out of the 14th Street Union Square Station in Manhattan.

Even before I reached the exit at the top of the stairs, I could hear the hundreds of voices above ground. Shouts from children from the park right next to the station, and calls from the elderly gentlemen for people to play chess fill the air crisp February air. At noon on a Saturday, the Union Square Greenmarket was bustling, with barely enough space to walk around. 

Despite the frigid gusts of wind, lines for various stalls wrapped around for yards as people waited for anything you could imagine. From fresh fish, to home grown produce, and newly aged cheese, the Union Square Greenmarket had everything a person could want and need. 

I quickly found myself in front of a stall selling hot apple cider. The sweet and tart cider was the perfect accompaniment to a day of exploring the various stalls with everything they had to offer.  

Just a few yards from the apple cider stand stood a stall full of colorful and vibrant produce. Standing in front of the stall of Gail’s Farm, I was intrigued by the colorful array of mushrooms. Shortly after, I was greeted by Jessica and Hazel, nicknamed the “mushroom gals.” Their stall contained dozens of species of fungi, ranging from common mushrooms like shiitake and maitake to exotic names like lion’s mane and wood ear.  

Yet among the variety of mushrooms, something else stood out: eggs, and they did not cost $15 a dozen for large eggs. 

Anyone who has been to a grocery store recently will tell you that egg prices have been astronomically high. This is due to a few factors, the most obvious of which include inflation and the avian flu. The avian flu killed 44 million hens, which became a leading cause of these price increases, and many other chickens were killed in order to stop the spread of the virus, drastically reducing the supply of eggs. When demand for eggs stays constant yet supply remains low, prices begin rising. However, recently the price of eggs has been decreasing, as more people have been looking for more affordable alternatives. 

The Russia-Ukraine war has made its mark as well: as wheat and grain exports from foreign suppliers declined, farmers have less feed for livestock, in effect skyrocketing the prices of simple exports like eggs. 

Jessica said, “Since feed and gas prices increased, companies have had to increase prices. We’ve tried to make it as affordable as possible for our customers despite everything. But, we did have to up the prices of eggs.” 

Gail’s Farm sells organic, free range, cruelty free, and super jumbo eggs for only $10.50. “Sometimes they even have double yolks.” Jessica said. 

The stand for Gail’s Farm can be found at the Union Square Greenmarket every Wednesday and Saturday. 

The Union Square Greenmarket is  a great way to support the local farmers and artisans. At the stand for Beth’s Farm Kitchen, Artur manages the sales for all the homemade jams, chutneys, and condiments made in Oak Chatham, a small town upstate. In Oak Chatham, Beth’s Farm Kitchen works with local farmers within a hundred miles of the farm. The producers harvest fruits throughout the year. The Kitchen then makes different jams based on the best  available fruits each season.

Jams and jelly are made on a weekly basis, so the condiments that sit on the stand are no more than a few weeks, or even just a few days old. The condiments sold generally have a shelf life of about six months, and range from $10 to $15. From Valencia orange marmalade to rhubarb jam,  Beth’s Kitchen has a wide variety to suit all tastes and preferences.

When asked about his favorite product to sell from the diverse selection, Artur said, “It’s not about what we like selling. People really like to have things, and we want to have a larger variety to make sure we have what they want.”

At a time when mass production and efficiency drives almost every industry, producers such as Beth’s Kitchen provide a unique opportunity for consumers to taste locally homemade, unique, and ethically sourced foods. 

“I prefer the jam from farmer’s markets because it’s different from the ones you can buy at the store. You can taste the fruit rather than the sometimes synthetic flavoring of store bought jams,” said Jonathan Lin ’24. “When I bake or cook, I think the artisanal jam tastes a lot better.”

Other customers at the stall seem to corroborate Lin’s views. One woman asked Artur about the consistency of the jams. “Are they too runny? I like my jam with some body to it,” then continued to explain her poor experience with a store bought jam.  

While Artur reassured the customer about the jam’s solid consistency, the interaction revealed an undeniable benefit of the farmer’s market — customers could give direct feedback to the vendors, a benefit lost in ordering online or buying mass produced products. This allows vendors to communicate with customers firsthand and potentially make changes to their recipes or stock more desirable goods to cater more specifically to the people. This is a luxury you generally won’t get at a grocery store. 

On the north side of Union Square, directly across cross from the Union Square Barnes and Noble, there are various stands filled with plants and flowers. They sell greenery ranging from monstera deliciosas and pathos to succulents and roses, and walking into each tent is like entering  an entirely new world. There are plants everywhere — hanging from hooks, snaking around the table legs, and covering every inch of the table. 

At the Fantastic Gardens of Long Island, the horticulturist propagate the plants in their own greenhouse, and eventually bring them to the Union Square Greenmarket to sell.

Hundreds of plants line the table and ceiling inside the Fantastic Gardens stall. (Ayshi Sen)

When asked about his favorite plant to sell, Karma, one of the vendors for the stall, simply said, “Everything. There’s too many plants to choose from.”

Abby, a frequent visitor to the Union Square GreenMarket, said, “Even if I know I won’t be buying a plant, I love going into the stalls. It’s so fun and the smell of plants is always a great alternative to many of the New York streets.” 

Like Abby, many people visit the Union Square Greenmarket for its unique ambiance and the chance to interact with vendors. I went on a Saturday and found it surprising that the people at the Union Square Greenmarket were not just regular shoppers, adults who are looking to buy groceries, but also teenagers simply walking around. As I sat on the  steps by the Union Square train station with my now cold apple cider in hand, I watched as a group of friends walked around the market, stopping every once in a while to compliment the handmade jewelry at a booth or buying a cookie from a baked goods stall. I watched as vendors talked and laughed with the people running the booth next to them. 

“Everyone here is so nice. The workers, the other booth owners. You can learn a lot from them. It’s really nice to have a little community. New York can be a little overwhelming. Like I know the man who grows my sweet potatoes. It’s just nice to have a little community,” said Hazel of the “mushroom gals.” 

By the end of the day, my tedious subway ride seemed to be the last thing on my mind when it came to the Greenmarket. The Union Square Greenmarket was more than just a place to buy food; it is an escape from the hard, fast life trademarked to living in New York City. 

While Artur reassured the customer about the jam’s solid consistency, the interaction revealed an undeniable benefit of the farmer’s market — customers could give direct feedback to the vendors, a benefit lost in ordering online or buying mass produced products. This allows vendors to communicate with customers firsthand and potentially make changes to their recipes or stock more desirable goods to cater more specifically to the people. This is a luxury you generally won’t get at a grocery store.