Plantation Farmers Market
Volunteer Park, 12050 W. Sunrise Blvd.
Phone #: 954-452-2558
Website: plantation.org/City-Government/farmers-market.html
Hours: Saturdays 8 a.m. – 2 p.m.
This small, street fair-style farmer’s market is in the heart of Volunteer Park, right next to the park’s horse stables. In addition to a regular selection of fresh produce, which includes everything from apples to squash, this market features a different food truck each week.
A variety of vendors, such as Cookielicious, Guacamole House and Grade A Jerky, sell local goods made from organic or all-natural ingredients, and some vendors offer discounts when customers return reusable jars or containers from their previous purchases at the market.
The Boys Farmers Market
14378 S. Military Trail
Phone #: 561-496-0810
Website: boysfarmersmarket.com
Hours: Monday through Saturday 8:30 a.m. – 5:30 p.m.,
Sunday 9 a.m. – 5 p.m.
The Boys Farmers Market is more than the average farmers market; it is home to several shops, a seafood market, a deli, a fruit and vegetable market, and a bakery, offering a wide variety of prepared foods and produce.
Its famous “Poppy’s homemade sausage” is the star of the butcher shop, where the vendors also cut fresh meats and make unique burgers. Cheeses are hand cut from the wheel, and they specialize in unique cheeses from around the world. At the bakery, bread, cookies and cakes are baked daily, and Organic Fair Trade coffee is served. The entire market is pet-friendly and there are free samples. Parking is limited, so go early.
Marando Farms
1401 SW First Ave.
Phone #: 954-294-2331
Website: marandofarms.com
Hours: weekdays 10 a.m. – 6 p.m., weekends 9 a.m. – 5 p.m.
This impressive farm and market is home to extensive hydroponics and aquaponics systems, which involve growing organic produce in water instead of soil, often in coexistence with schools of fish. Most of the produce in the outdoor market is not grown on site, which is also home to many previously abandoned farm animals, like ducks, chickens, pigs and goats.
The most exciting part is the indoor market, which offers everything from homemade breads, cheeses and meats to made-to-order smoothies with enticing names like “Blue Lotus” and “Namaste Pineapple.”
The farm is celebrating its four-year anniversary this month with many fall-themed events, including a Halloween eco-art class on Oct. 26 at 11 a.m. and organic fitness seminars every Sunday at noon from Nov. 10 to 24. The fitness classes will teach attendees how to incoporate organic foods and products into their everyday lives. An artisan market is also held every Saturday, which gives local vendors a chance to sell their unique homemade products, such as rum cakes, olive oil, granola and pickles.
Brothers Farmers Market
6807 Stirling Road
Phone #: 954-585-2225
Website: brothersfarmersmarket.com
Hours: Mondays through Saturdays 8 a.m. – 7 p.m., Sundays 8 a.m. – 6 p.m.
Since 2003, this market’s owners have focused on providing the best organic produce. They feature a “Fruit of the Month,” which introduces customers to rare fruits and the many ways to use them. October’s “Fruit of the Month” is dragon fruit, a bright pink Asian fruit that tastes like a mild kiwi.
In addition to produce, the market also sells local organic baked goods and cheeses, and customers can purchase fresh flowers from the greenhouse.
The Las Olas Sunday Market
YOLO Plaza 333 E. Las Olas Blvd.
Phone #: 954-426-8436
Website: tgmmc.com
Hours: Sundays 9 a.m. – 2 p.m.
The streets of Las Olas, a popular South Florida hangout, are transformed every Saturday during this large, street fair-style farmer’s market. It offers much more than fruits and vegetables; local vendors sell everything from unique jewelry and biodegradable purses to holistic pet treats and all-natural soaps.
Beautiful flowers are a steal at this market; florists Rosa and Neya sell fresh-cut bouquets for $5 each. But what makes this market unique is the entertainment; local musicians perform every week, and chefs from Las Olas restaurants perform cooking demos to teach visitors how to maximize the use of fresh produce.
