Every Saturday, May 12 through Nov. 17, the Farmers Market transforms itself as different fruits and vegetables become available throughout the season. Your pick of  farm-fresh fruits and vegetables, bedding plants, cut flowers, preserves, honey herbs, baked goods, and more. All items offered are picked fresh daily and available as supplies last. 

Every Wednesday, June 6 through Oct. 31, the Wednesday's farmers market is in conjunction with Out to Lunch Wednesdays. East Montgomery Avenue becomes a pedestrian mall for Rockville residents and visitors to explore with live music, great food, and Kids Week at Out To Lunch Wednesdays.

• Go Green! Bring your own recyclable bag.
• View a list of this year's participating vendors.
• Harvest dates - find out when produce will be available.

Featured Farm Of The Week

Trail Garden
Trail Garden is a Frederick, Maryland based bakery specializing in Swiss and Scandinavian pastries and breads. Their goods are baked with unbleached flour, and no preservatives.  Trail Gardens purchases fruits, vegetables, and berries to use in baked good from market vendor Scenic View Orchards, and the eggs are supplied by free-walking hens at market vendor Garden Path Farms.  Trail Garden’s specialties include pies, cookies, muffins, buscuits and rolls, and fresh breads with seasonal ingredients.  Stop by and see Trail Garden every Saturday beginning at 9:00 a.m.

Featured Item of the Week

Strawberries
Nothing says “Spring is HERE!” like juicy, fresh-picked strawberries.  Our vendors have some of the most delicious in the region! Strawberries are in season and ready for you to pick up a basket or two at this Saturday’s market. Use them in salads or deserts, or grab a handful for a delicious snack! Strawberries were one of the hottest items at last week’s market, so make sure you get there early this Saturday for a great selection of the freshest strawberries our farmers have to offer.

Featured Recipe of the Week

Farmers Market Spring Vegetable Farfalle
Farmers Market Spring Vegetable Farfalle, featuring asparagus, fava beans, English peas, snow pea shoots,
Parmigianno Reggiano and green garlic‐ramp pesto. Recipe by chef Jeff Eng, Tower Oaks Lodge.