Montclair, the food capital of the Garden State, expands that reputation further as more and more people in the region discover the Saturday Montclair Farmers’ market. The Grande Dame of New Jersey Farmers’ Markets, the Montclair Farmers’ Market at the Walnut Street Train Station, officially runs June through November.
Montclair’s has a relatively long history with farmers’ markets. Markets have started popping up in suburbia in great numbers in the last several years, but in Montclair the tradition of the local market goes to 1993 when the downtown market was first established. Unlike green markets (which carry all manner of produce including imported tropicals) this market is a “farmers market” meaning everything must be locally sourced. Montclair defines local as New Jersey grown.
When Montclair decided to become the Parking Deck Capital of Suburbia, the market had to move. The original market moved to the Walnut Street train station parking lot where it has remained ever since. The official market run from June through November, but foodies in the know have been patronizing the “underground market” for years. On Tuesday from July through October, the new Montclair Farmers’ Market 2.0 takes over South Park Street from 1pm to 7pm bringing a market back to it home. (One could easily argue Walnut Street is the “new market” and 2.0 is the original but who really cares – Montclair has two Farmers’ Markets. making it the Farmer’s Market capital of the Garden State.
The Walnut Street Farmers Market runs every Saturday, rain or shine, from 8am to 2pm. The Downtown Market on South Park Street is every Tuesday from 1pm to 7pm. To find out the latest news about the Montclair Farmers’ Market including season produce and recipes be sure to like the market fan page on Facebook.
John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.
John cut his teeth in commercial kitchens starting in high school and continued into his undergrad years, then the media bug bit. After University he spent time at the Washington Post Company before jumping on the first internet wave in the 1990’s at some of the major players of the era. John also established himself as a culinary instructor where his style of cooking was first called “Comfort Food Remixed.” Don’t get him started on Disney Dining, but yes, he tried “the grey stuff” and it is delicious. John jokes that he’s staying in NJ because he didn’t have enough miles to trade in for a return ticket home to San Diego, but we think he likes it here.
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