East Atlanta Village Farmers Market
Farmers' market · Atlanta ·
Farmer's market with local produce, baked goods, and food
Farmer's market with local produce, baked goods, and food
"A large weekly farmers market that draws dozens of vendors and a lively crowd; expect about 31 farmer stalls, six hot food vendors, live music, and a plant sale from a local farm that includes free gardening kits. The market runs as an evening event and offers discounts for SNAP/EBT customers (50% off plants and produce), plus occasional adjacent launch parties and other neighborhood activations." - Beth McKibben
"At the East Atlanta Village Farmers Market on Stokeswood Avenue, Eatavision debuts many of its dinners and films; showtimes there are capped at 100 people and the movie is projected onto a 20-foot outdoor screen. Audiences pick up their full multi-course meals at the market in pizza boxes containing individually portioned takeout dishes and a printed timestamped guide, and the organizers ring a dinner bell during the screening to cue diners to each course." - Kris Martins
"This weekly farmers market is overseen by a nonprofit that also runs weekday MARTA pop-up stands to bring fresh produce into areas with limited grocery access. Visitors can purchase seasonal produce as part of a broader network of markets and pop-ups coordinated across several neighborhoods and at larger market hubs." - Beth McKibben
"A farmers market at 572 Stokeswood Avenue serving as a designated pick-up site for a Restaurant Workers Relief Program drive-through distribution; laid-off or reduced-pay restaurant workers can collect boxes of pantry staples, toiletries, cleaning supplies, diapers, and personal-hygiene products on a first-come, first-served basis (proof of recent employment required), with plans to offer roughly 200–250 boxes per food drive." - Beth McKibben
"When she had a stand at the East Atlanta farmers market I learned how intensive market prep is: Vega would wake at 5 a.m., be in the kitchen by 6 a.m., and give herself about 12 hours to prepare a batch — from washing and simmering kernels to rubbing, grinding, fermenting the masa, soaking and preparing leaves for 20 minutes, cooking and reducing fillings for at least two hours, and packaging everything for the late-afternoon market." - Muriel Vega