In Boston alone, farmers markets have more than doubled in the past 10 years, and Massachusetts ranks third in the nation in number of farmers markets per person. The Boston Public Market, a nonprofit organization founded in 2001, hopes to improve upon these statistics even more. With a nearly final 85-year lease for an indoor public market above the Orange and Green lines Haymarket T station, this seems within their grasp.
The Boston Public Market will be a permanent, year-round, self-sustaining market that provides local, healthy food to consumers of all levels. The market will offer farmers, fishermen and specialty food producers in Massachusetts and throughout New England a vibrant Boston marketplace in partnership with the City of Boston and the Commonwealth of Massachusetts
“Living in the city means it’s difficult to get a variety of fresh and healthy food or enough of it,” said Jody Grimm, a North End resident. “This new market not only fills that need, but it’s all local food and I like that we can support growers and producers from the area.”
The market is effectively two marketplaces in one: the indoor, year-round vending floor of about 45 permanent vendors, and the exterior market, which can accommodate up to 20 additional vendors on the plaza outside, who will lease temporary spaces by season or by month. The outdoor market will be held to the same local sourcing standards as the indoor market.
The outdoor market launches this year on May 19 and will be open every Monday and Wednesday from 11 a.m. to 6 p.m. until Thanksgiving on the plaza next to Haymarket along the Rose Fitzgerald Kennedy Greenway. The Boston Public Market Association also operates the Dewey Square Farmers Market on Tuesdays and Thursdays.
The Boston Public Market has raised $9.25 million, including a state grant for $4 million, toward the project total of $15.5 million. In order to break ground on the project, it will need to raise an additional $4.25 million. The market model is built on a break-even operating assumption.
“One of my favorite parts about the market is the location. It is in such a busy and vibrant part of the city that is easily accessible for local residents, chefs, workers and visitors to the City,” said Boston Public Market CEO Liz Morningstar. “What makes it even more special is that the Haymarket vendors have operated alongside our location for over 120 years. We are simply adding to a long-standing tradition.”
Vendors will offer an assortment of local products, including farm fresh produce; meat, poultry and eggs; cheese and dairy; fish and shellfish; bread and baked goods; plants and flowers; and an assortment of specialty and prepared foods, including several lunch options.
Vendor applications are now being accepted for local producers who would like to sell at the permanent, year-round indoor market.
The adjacent Haymarket produce market increases the supply of bargain and non-seasonal produce on Fridays and Saturdays and is an important cornerstone of the Market District. The Boston Public Market will bring fresh seafood, meat and other specialty products that are not currently available at Haymarket.
The market model offers a strong value proposition for vendors—the farmers, fishermen and local food producers in New England and the consumers who support them.
For more information please visit bostonpublicmarket.org.