FARMSTEAD FARMERS’ MARKET
Fridays, November through April
8:00 AM – 12:00 PM
MARKET VENDORS
TURKEYS, PIES, & PRODUCE
Let us handle the most unforgettable parts of Thanksgiving! Our turkeys come from Frank Reese, one of the most respected poultry breeders in America. Farmstead’s seasonal pies are handmade by our talented culinary team, and our produce boxes are sourced fresh from our organic Rutherford Farm.
ORDER DEADLINE: Saturday, November 22
PICK UP: Monday, November 24 – Wednesday, November 26
NAPA FARMERS’ MARKET
Tuesdays APRIL – DECEMBER
Saturdays ALL YEAR
8:00 AM – 12:00 PM
1100 West Street, Downtown Napa
ST HELENA FARMERS’ MARKET
MAY – OCTOBER
Fridays
7:30 AM – 12:00 PM
Crane Park
YOUNTVILLE FARMERS’ MARKET
JULY-AUGUST
Sundays
8:00 AM – 12:00 PM
6498 Washington St. Yountville
CULINARY FARM TOUR & TASTING
First Friday of the Month
10:00 – 11:30 AM
See first-hand exactly where food for Farmstead and the Farmers’ Market is grown. Enjoy a hands-on farm and vineyard tour as you learn about culinary gardening techniques, pollinator insectary management, and witness a natural beekeeping demonstration all followed by a tasting of fresh produce, honey, and estate grown and milled organic olive oils.
$40 Per Guest | 90 Minutes
Reservations Required
COMING SOON
HERITAGE EGGS
BREEDS: Australorp, Rhode Island Red, Ameraucana, White Leghorn, Cuckoo Maran, French Black Copper Maran
HARVEST: Year-round
When in full production, our flock of 400 chickens lays over 250 eggs per day.
GRASS-FED MEATS
Our 500-acre cattle ranch is just three miles northeast of Tomales Bay. The coastal fog and salty Pacific sea breezes keep temperatures cool for our Highland cattle fold and grasses lush for pasture.
With bulls weighing up to 1,800 pounds and cows up to 1,100 pounds, Scottish Highland cattle are a hardy breed due to their native environment, the Highlands of Scotland. Long horned, shaggy, and double-coated, Highlands are primarily raised for meat, which is regarded as the highest of quality and low in cholesterol.
VEGETABLES
CHERRY TOMATOES: Sungold, Blush, Napa Chardonnay, Indigo, Mountain Magic and Bumble Bee
HARVEST: May to November
KALE: Lacinato (aka Toscano or Dinosaur), Red Russian, Blue Curled Scotch
HARVEST: Year-round
CARROTS: Napoli, Yaya, Rolanka, Purple Sun, Dragon, Yellowstone
HARVEST: September to July
RADISHES: French Breakfast, Cherry Belle, Pink Beauty, Easter Egg, Watermelon
HARVEST: September to June
ZUCCHINI: Dunja, Zephyr, Yellow Straightneck, Yellow Crookneck, Costata Romanesco, Patty Pan
HARVEST: May to September
FRUIT
FIGS: Black Mission, Panache (aka Tiger or Candy Stripe), Adriatic, Flanders, Brown Turkey
HARVEST: June to November
STRAWBERRIES: Albion, San Andreas
HARVEST: March to November
PEACHES: Frost, Suncrest, O’Henry, July Elberta, White Lady
HARVEST: July to August
HERBS
VARIETALS: Basil, Cilantro, Chocolate Mint, Rosemary, Spearmint, Oregano, Tarragon, Thyme, Bronze Fennel, Chives, Parsley, Pineapple Sage, Common Sage, Savory, Dill
PLANTED: Year-round
HARVEST: Year-round
GARLIC + SHALLOTS
GARLIC: California Early White, Chesnok Red
PLANTED: October and November
HARVEST: March-May (Green) and June and July (Cured). In good storage conditions, cured garlic holds for more than 6 months.
SHALLOTS: French Red
PLANTED: October and November
HARVEST: May and June Shallots can hold in good storage conditions for more than 6 months.