Meet Our Producers
Here is a directory of all our farmers and food artisans.
Tasty. Health. Food.
At Hyde Park Farmers’ Market, we are a “producers’ market.” This means you buy directly from the source. HPFM vendors all share a passion for wholesome food and a commitment to growing and producing that food the most healthy way. This comes through in the quality and selection at market each week.
Each vendor has been through a vetting process that includes an assessment of growing, production and sourcing practices. Use of synthetic pesticides and fertilizers, growth hormones and antibiotics, chemical sprays, artificial flavorings and ingredients, and environment-damaging practices is strictly frowned upon.
Local Farmers and Sustainable
Agriculture Since 2005
Responsible farming practices do not afford shortcuts. The result of toiling over soil health, natural pest control and pasturing livestock is better tasting, more nutritious food. Every step of the process is taken with the preservation and protection of the environment in mind.
Meet our growers. All of them embrace sustainable farming and offer top-notch vegetables, fruits, meats and eggs.
Backyard Orchard: Arriving late-June with peaches, apples, other tree fruit, cider, and preserves.
Can-Du Farm: Family farm providing fresh seasonal produce.
Christopher Farm: Committed to growing a wide range of unique, USDA Certified Organic produce.
Elmwood Stock Farm: Specialty crop seasonal veggies, eggs and meats. USDA Certified Organic and Kentucky Proud. CSA available.
Farm Beach Bethel: Unusual greens, diverse veggies.
Hazelfield Farm: Naturally grown vegetables, fruits, herbs, and grains. Specializes in heirloom and heritage varieties. CSA available.
Hazelfield Farm Flowers: Diverse perennial and annual specialty cut-flowers for markets, special orders and events. Flowers are all grown using regenerative farming methods.
Idyllwild Farm: Mindfully-grown, seasonal, USDA Certified Organic produce.
Owl Creek Bison: 100% grassfed bison, soup and marrow bones.
Pavel’s Garden: Supplying fresh, healthy and delicious produce to our community.
Rich Life Fungi & Farm: Gourmet mushrooms.
Running Creek Farm: Diverse seasonal veggies and farm flowers.
The Eaton Farm: Diversified farm offering woodlot non-GMO pork, pastured non-GMO chicken, turkey and eggs, 100% grassfed beef, and seasonal veggies. CSA available.
Walnut Ridge Acres: Berkshire pork and seasonal produce, including microgreens.
Our Food Artisans
Curating the Best
Our food artisans bring together creative vision and quality ingredients. The result is a host of crave-worthy offerings you can enjoy while you shop or later in the week at home.
Allez Bakery: A petite bakery for house-made loaves of bread baked daily.
Baudry French Pastries: Eclairs, cream puffs, shortbread cookies, croissants, fruit tarts and danish
Boone Creek Creamery: Handmade artisan cheeses using European techniques and Kentucky Proud milk.
CinSoy Foods: Small batch fermenter of soy sauce and miso using traditional Japanese techniques to draw out maximum umami.
Fab Ferments: Fermented veggie products, hot sauce, and kombucha pick-up (order ahead).
Jacobs & Brichford Farmstead Cheese: 100% grassfed raw milk artisan cheeses.
Kofinas Olive Oil: Extra virgin first-cold-pressed olive oil from small family groves in Crete, premium quality vinegar and dipping mixes.
North South Baking Co: A local baking company that uses local ingredients whenever possible.
Permaganic: Smoothies. Money raised funds a non-profit, which stewards the EcoGarden (a community permaculture garden in Over-the-Rhine, Cincinnati).
Russo’s Ravioli: Made from scratch ravioli, sauces and lasagnas.
Simply French Cuisine: Fresh, clean, mostly-organic, ready-to-eat prepared French foods
Stock Up For Health: Fresh to frozen stocks made with locally sourced ingredients and freshly-baked sweet treats
Streetpops: Small batch gourmet popsicles
Wendingo Tea: Traditional teas, herbal teas, tea ware, and seasonal hot/iced teas
Our Other Vendors
Hyde Park Farmer’s Market showcases a handful of vendors that enable our patrons to more easily support our regional food system outside of the food they buy from our farmers and food artisans