Farmers Market

Fridays

May 6 - November 18

11 am - 5 pm

 

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Exciting Market News - Cook's Market

Now in its ninth season, the Rutgers Gardens Farmers Market has become an institution in need of a more permanent structure that expands its safety and function for the community, while also creating a landmark and gateway for Rutgers Gardens. Learn more about Cook's Market and how you can become a prt of it.

 

Directions to the Market

Vendors - See who's back and who is NEW in 2016!!

Watch a video about the market made by one of our biggest market fans!

https://www.youtube.com/watch?v=n92jE7Bai3o

Mission Statement:

The mission of the Rutgers Gardens Farmers Market is to provide the local community, including residents, students, university faculty and staff, University Dining, and restaurants the opportunity to experience and purchase fresh, locally grown and/or prepared food products.

Purpose:

The Rutgers School of Environmental and Biological Sciences is proud to partner with the New Jersey Agricultural Experiment Station to offer the Rutgers Gardens Farmers’ Market to the G. H. Cook and surrounding communities.  Since 2008 the market has provided a variety of products grown and produced locally, such as meat, cheese, vegetables, poultry, and baked goods.

Rutgers University and Rutgers Gardens wishes to help support the local farmers, as well as the local community and economy, by utilizing an area at the entrance to the Gardens, adjacent to Ryders Lane, for the Market.  The market will give commuters and students easy access to fresh, locally grown crops and commodities.   It will also provide “one-stop-shopping” for local restaurants looking for a variety of products from a diverse group of farms and vendors. The market will promote sustainable farming as well as focus upon recycling and conservation.

For more information on how you can become part of this exciting venture with Rutgers University please contact Mary Ann Schrum schrum@aesop.rutgers.edu

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Fruitwood farms Village Bakery Chickadee Creek

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Photos courtesy of Suzanne Lee and Jacqui Abeltin