Local grown food is about getting the freshest, highest quality products, and strengthening your community in the process."
The outdoor edition of Aquidneck Growers' Market returns to Memorial Boulevard this week with fresh, local and eclectic selections. Newport County farmers and artisans gather every Wednesday from 2:00 - 6:00 PM to bring you the freshest of nature's bounty, including: fresh meat products, farm-raised eggs, coffee beans, herbs, sweet and savory bakery products, an assortment of fresh seafood options, and fresh-cut flowers and plants. All goods are grown or made by vendors within a 50-mile radius, offering shoppers easy access to seasonal, regionally grown goodies. Stroll the market, and when you're done, relax in the shade along the tree-lined Memorial Boulevard for a picnic with your newly acquired fresh goods.
In addition to the outdoor market on Memorial Boulevard, the market is also open on Saturday mornings at Newport Vineyards from 9:00 AM - 1:00 PM. With 20 years of experience and three markets held year-round, hearty, organic products grown with local love are never far from reach.
When: Every Wednesday, May - October
Where: Memorial Boulevard, Newport
Time: 2:00 - 6:00 PM
Payment Methods: The market works on a Fresh Bucks system, which allows you to purchase tokens with your credit/debit card to use when buying items from vendors. All vendors accept market tokens. Select vendors also accept credit and debit cards. The same Fresh Bucks system allows the market to offer Bonus Bucks (an additional $2 for every $5 withdrawn) for fruit and vegetables to SNAP program customers.
Parking: Parking is available along Memorial Boulevard but is limited. We suggest you arrived by trolley, bike, or foot.
100% grass fed, free range beef and cage free poultry since 2003 raised on almost 400 acres of conserved land in Portsmouth; Saturday & Wednesday.
Fresh vegetables and bedding plants from Bill and Barbara O’Reilly’s farm in Middletown since 1995; Saturday market.
BARDEN FAMILY ORCHARD
The Barden’s North Scituate farm grows tree fruits, berries, tomatoes, eggplant and sweet corn. Wednesday markets and Saturdays from August on.
Harvested, vacuum packed and flash frozen without rinsing in water or chemicals on the family owned boat out of Stonington, CT; Wednesdays.
THE COFFEE GUY
Whole beans and coffee drinks by Steve Demeter who roasts his beans fresh every week in Middletown; Saturday and Wednesday markets.
Specializes in traditional Middle Eastern foods, made fresh daily for farmers’ markets and their Cranston deli; Saturday and Wednesday markets.
EARTH ESSENCE HERBALS
Marlene Wojcik handcrafts skin care products using pure vegetable oils, organic herbs, essential oils and flower essences combining medicinal properties and aromatherapy; Wednesdays.
Grows organic and conventional berries in Massachusetts. Their dried berries are available year round; fresh berries September to November; Wednesdays.
Offers a selection of raw, cold pressed juices made daily for markets using many local ingredients; Wednesdays.
The Tottens own and operate this certified organic vegetable farm in South Kingstown specializing in gourmet produce for their CSA program and local restaurants; Saturdays.
THE HUMBLE PIE COMPANY
Makes pies big and small in the fine city of Providence, Rhode Island using the freshest ingredients, sourced locally; Saturdays.
Makes instant turmeric and ginger chai tea inspired by the traditional Indonesian elixir, jamu, and the ancient Indian healing beverage golden milk, a staple of Ayurvedic medicine; Wednesdays and some Saturdays.
JUNE LOVES ENGLISH CAKES
June Lawton’s family makes fresh cakes and baked goods from traditional English family recipes; Wednesday market.
Fresh squeezed lemonade from the Reaper family which tithes a percentage of their sales to local charities; Wednesday market.
LITTLE STATE FLOWER CO
“local premium cut flowers, plants, floral design and all around happiness” at our Saturday market.
LITTLE RIVER FARM
Camille and Bob use organic and sustainable practices to grow a wide variety of vegetables and herbs year round on their 4 acre farm in Exeter, RI; Wednesday market.
THE LOCAL CATCH
A local seafood processor and wholesaler, offering seafood from the Cook’s own boat, the Sandra Lynn, fresh catch from fisherman friends and a selection of smoked fish; Saturdays.
LOST ARTS CULTURED FOODS
Uses local produce and naturally occurring wild yeast to produce healthy and delicious live-culture foods; Saturday and Wednesday markets.
A third generation Portsmouth family farm known for quality potatoes, perennials, potted herbs and vegetables and field grown sunflowers; Saturday and Wednesdays.
MATUNUCK OYSTER and VEGETABLE FARM
Perry Raso’s South Kingstown farm grows Matunuck Oysters and fresh vegetables, sold with locally caught fresh fish and shellfish; Saturdays and Wednesdays.
OLGA’S CUP AND SAUCER
Makes artisan breads and pastries by hand using traditional techniques and the freshest ingredients in their Providence bakery and cafe; Saturdays and Wednesdays.
PARADISE HILL FARM
Shirley and Ted Robbins own and operate Paradise Hill Farm, in Westport, MA, growing produce, bedding plants, herbs and perennials; Saturdays and Wednesdays.
Pat McNiff raises grass-fed meats from livestock raised on a pasture: his meat cuts and specialty products don’t contain nitrites/nitrates, MSG or fillers;Saturdays and Wednesdays.
PAT’S PASTURED TO GO
Pastured raised meats and eggs are cooked to order with a little inspiration and other locally sourced ingredients;Saturdays and Wednesdays.
Steve Siravo makes salsas and sauces using the harvest of locally grown vegetables and tomatoes from his South Kingstown farm; Wednesday market.
THE POWER OF JUICE
A new artisanal juice company based in Newport offering a program of cold pressed raw juices for “vitamin infusions”; Saturdays.
An artisan bread bakery using traditional recipes from the south of France and the best, natural ingredients; Saturdays and Wednesdays.
RI MUSHROOM COMPANY
Grows many varieties of mushrooms for farmers’ markets and local restaurants with several wild gathered varieties seasonally available; Saturdays and Wednesdays.
ROBIN HOLLOW FARM
Fresh, sustainably grown flowers and event arrangements from the Hutchison’s Saunderstown farm; Wednesdays.
A certified organic, diversified vegetable farm in Tiverton established by Mike and Kelli Roberts in 2009; Wednesday market.
Karla and Brian run a 300 year old certified organic family farm in Middletown raising organic produce; grass fed beef and pork; eggs; cheese and yogurt; Saturdays and Wednesdays.
“inspired street food” by Chef Jake of Tallulah’s in Newport: beef, bean, pork and sometimes fish tacos with secret salsas and sauces; Wednesday market.
TRICYCLE ICE CREAM
“a three-wheeled journey to perfect the ice cream sandwich” with changing weekly flavor specials; Wednesdays.