fb-pixel Skip to main content

Everything you need to know about Boston Public Market

The permanent, year-round fixture at Haymarket, features products — mostly food — solely from New England.

> July 30 — Opening day for the Boston Public Market

> August 19 — The day the 3,200-square-foot Boston Public Market Kitchen, where cooking demos, exercise classes, and community events will be held, opens

> 15 farm vendors offer more than 280 products, such as goat’s milk caramels (Harlow’s Vermont Farmstand) and pickles (Silverbrook Farm)

> 2,500 square feet of recycled, donated New England barn board and 1 mile of copper were used in the market’s interior

> 92 percent of vendors are based in Massachusetts; the rest hail from Vermont and Rhode Island


> 1636 — Year the market’s oldest vendor, Appleton Farms of Ipswich, was founded

> 3 — Number of vendors that sell non-edible products: American Stonecraft, Peterman’s Boards and Bowls, and Stow Greenhouses, which grows more than 50 types of flowers

> 80+ — Number of New England farms represented among the 35+ vendors

> 7,000+ — Number of acres those farms use to produce goods

> 30.56 miles — Average distance of vendors to the market

Closest: Bon Me, a food truck and restaurant operation with a location .84 miles away in Fort Point “as the crow flies”

Farthest: Cellars at Jasper Hill, a cheese producer situated 170 miles away in Greensboro Bend, Vermont

> 20,000 — Approximate number of bees in Boston Honey Company’s observational hive at the market; bees fly in and out through a shaft connected to the building


Alfredo Linguini: “I’m just familiarizing myself with, you know, the vegetables and such.”

Chef Skinner: “Get out. One can get too familiar with vegetables, you know!”

Lou Romano as Linguini to Ian Holm as Skinner in Ratatouille


More coverage:

Boston Public Market as the next chapter in the food economy

SOURCE: Boston Public Market