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    Lilacs and Rhubarb

    Summer blossoms at the market!

    Lilacs from White Gate Farm

    How can you resist these first, fragrant blooms of summer? Take home a fresh bunch of lilacs from White Gate Farm this week and fill your house with their sweet scent and vibrant purple color.

    Freshen up lilacs that look a little droopy by pulling them out of the vase and snapping off the bottom end of the branches. Breaking the ends (and even roughing up the ends with a hammer) keeps the water flowing into lilac blooms better than a simple cut with pruning shears.

    It’s also the beginning of rhubarb season at market this week.

    Perfect timing for the Memorial Day weekend holiday, rhubarb is great in crumbles and pies. Never cooked with rhubarb? Sounds like a challenge to us!

    Rhubarb from Osprey Cove and Stonewall Farm
    Rhubarb from Osprey Cove/Stone Wall Farm

    Here is a recipe from Applecrest Orchard that will get you baking with rhubarb in no time:

    Strawberry Rhubarb Delights


    4 c  rhubarb (sliced)
    4 c strawberries (whole)
    2 tsp lemon juice
    1.25 c sugar
    5 Tbl corn starch

    1. Cook strawberries, rhubarb, lemon juice over medium heat until tender
    2. Add sugar and corn starch, cook until boiling (stirring to remove lumps)
    3. Boil and stir 1 minute or until thickened
    4. Set aside


    1 c   butter, softened
    1 c  sugar
    4 eggs
    1 tsp vanilla extract
    3 c  flour
    1.5 tsp baking powder
    .5 tsp salt

    1. In a large bowl, cream butter and sugar until light and fluffy
    2. Add eggs, 1 at a time, beating well after each egg
    3. Beat in vanilla
    4. Combine flour, baking powder, and salt in a small bowl
    5. Add dry ingredients to creamed mixture just until combined

    Spread half of the batter into a greased 15’x10’x1’ baking pan. Spread fruit filling on top. Drop remaining batter by teaspoons over the top. [more…]

    . . .

    Happy Memorial Day weekend!
    We’ll see you at market.

    May 19th, 2015

    Asparagus is here!

    Asparagus is in season at the farmers' market

    Delicious asparagus is coming to market this week.

    Asparagus is packed with vitamins – especially when it comes straight from the farm. It is also a great source of antioxidants which, among other health benefits, may slow down the aging process.

    Here are a couple of asparagus recipes to inspire your creativity-

    Asparagus Frittata
    (Old Farmer’s Almanac)
    Yield- 4 servings. Preparation Time- 60 minutes.

    • 9 spears pencil-thin asparagus
    • 3 tablespoons olive oil
    • 1 large red onion, cut into 1/4-inch-thick slices
    • Pinch sugar
    • 3/4 teaspoon kosher or sea salt, plus extra for water
    • 3/4 cup Parmigiano–Reggiano cheese, coarsely grated
    • 1/2 teaspoon freshly ground black pepper
    • 6 large eggs, lightly beaten

    Wash and trim asparagus. Cut into 3/4-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside. [more…]

    Asparagus with Curry Butter
    (Eating Well)
    Yield- 4 servings, about 1/2 cup each.
    Preparation Time- 20 minutes.

    • 2 teaspoons butter, melted
    • 1 teaspoon curry powder, (see Tip)
    • 1/2 teaspoon lemon juice
    • 1/4 teaspoon salt, or to taste
    • 2 teaspoons extra-virgin olive oil
    • 1 shallot, finely diced
    • 1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
    Combine butter, curry powder, lemon juice and salt in a small bowl. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. [more…]

    Panko-Crusted Asparagus Spears
    (Eating Well)
    Yield- 4 servings. Preparation Time- 25 minutes.
    • 1/3 cup mayonnaise
    • 2 scallions, trimmed and finely chopped
    • 2 tablespoons white miso (see Note)
    • 1 teaspoon chile-garlic sauce
    • 1/2 teaspoon toasted sesame oil
    • 1 bunch asparagus (about 1 pound), trimmed
    • 3/4 cup Japanese-style panko
    • 1/4 cup sesame seeds
    Preheat oven to 450°F. Lightly coat a baking sheet with oil. Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl. Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated. [more…]
    . . .

    Ranked best NH market by Cooking Light Magazine

    50 Best Farmers' Markets in America

    Cooking Light magazine just ranked the Portsmouth Farmers’ Market as the best in NH! See the market featured in their new slideshow of the 50 best farmers’ markets in America.

    Here’s what Matt Louis, chef of Moxy said about the market-

    “With thousands of shoppers, the Portsmouth Farmers’ Market leaves me in awe every time. The energy, the community vibe, the direct interaction, relationship building, and the vast array of products available is just something so special I have never experienced anywhere else. Dozens of varieties of potatoes, carrots, beets, turnips, celery root, kohlrabi, salad greens, cooking greens, herbs, beef, pork, venison, lamb, mushrooms, cheeses, honey, maple syrup, kimchi, eggs, dairy…the list is endless.”

    We’re honored – thanks Cooking Light!

    (and check out their feature – How to cook asparagus)

    Have a great week & we’ll see you at market.

    May 12th, 2015

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