Farmers Market Hours and Location
Saturdays 7am – 12 noon (year round)
Wednesday 8am – 1pm (April 19 – December 22)
501 Yanceyville St., Greensboro, NC
Located on the corner of Lindsay St. and Yanceyville St.
across from the War Memorial Stadium.
The Market is an indoor facility with free admission, WiFi,
and plenty of free parking as well as an ATM on site
501 Yanceyville St, Greensboro, NC 27405
Local. Guaranteed. GFM sells only within a 100 mile radius, and our commitment is the integrity of our products
News and Events at the Market
& 2x Bucks at Mid-Week Market
With support from several local foundations, we are able to provide a SNAP match of up to $15, meaning that a SNAP customer using the match program would withdraw $15 from a SNAP account and receive $30 to spend at the Market.
Fresh Food Access with GCCN OrangeCard
Orange Card beneficiaries will receive $10 in tokens weekly to shop the Market for fresh fruits and vegetables, milk, eggs, meat, and honey during Mid-Week Market with a Guilford Community Care Network Orange Card.
Greensboro Farmers Market, Inc. (501 Yanceyville Street) will host its annual Peach Day celebration on Saturday July 29 at the curb market, from 9 am – 11am, on the Lindsay Street lawn. Market peach growers Leonard’s Orchard and Phillips Farm, will provide juicy, ripe...read more
4th Annual Bacon, Lettuce, & Tomato Challenge and Tomato Celebration Saturday August 12, 2017, 9 am – noon
blt, bacon lettuce tomato, food challenge, local food, farmers market, tomato tasting, tomato sandwichread more
Greensboro Farmers Market, Inc. Secures $7,500 to Continue Innovative “Orange Card” Fresh Food Access Program with Guilford County Community Network
Greensboro, NC – Thanks to a $7,500 grant from Cone Health and the Cone Health Foundation, Greensboro Farmers Market, Inc. (GFM) announces the continuation its partnership with the Guilford Community Care Network (GGCN) Orange Card Program. This partnership...read more
Recipes for the Season
Basil-Arugula Pesto makes 1 cup pesto Ingredients 2 cups (2 ounces) basil leaves only…no stems 3 cups (3 ounces) arugula, extended stems removed 1 clove garlic, peeled and minced (optional) 2 tablespoons pine nuts ⅛ teaspoon fine sea salt ⅛ teaspoon coarse ground...read more
Guilford Cooperative Extension agent Vincent Webb demonstrated how to create healthier, tastier meals using fresh market-sourced herbs instead of salt. Click below for a comprehensive guide to using herbs at home. SpiceChart (1)...read more
Click below to receive the recipes provided during Vincent Webb's, Guilford Cooperative Extension agent, cooking demonstration at the market. FarmersMkt_RecipeCards (1)...read more