The Heartbeat of Summer

As the sun rises over the Teton Range, the Jackson Hole Farmers Market awakens — a vibrant tapestry of fresh produce and local community. The morning air holds a particular kind of promise — crisp, sun-kissed, and rich with the scent of fresh bread, ripe produce and brewed coffee.

By 8 a.m., the Town Square is alive with color and conversation. Handwoven baskets swing at the hips of early risers, families walk by, and golden honey jars catch the morning light. Mountain-sized bouquets rest in arms, and the valley’s growers, bakers and artisans present the best of what Wyoming soil — and soul — can offer.

At every turn, the market pulses with life. The sound of live music drifts through the air, mingling with friendly chatter. This is more than a place to shop — it’s a place to connect.

A Legacy of Local Abundance

Since its founding in 2000, the Jackson Hole Farmers Market has been a cornerstone of the community. Born from a simple but powerful idea—to bring people together over food—it has grown from a handful of vendors into a thriving regional staple.

One of its founding members, Jim Darwiche, famously asked, "Who said a tomato does not bring people together?" Over two decades later, the answer is clear — it does.

The market remains a non-profit venture, with a portion of each purchase supporting local charities. To further sustain local agriculture, the market’s Farm to Market Grant Program helps farmers cover the costs of labor and winter projects, ensuring they can continue bringing the best of their harvest to the community.

At its heart, the Market is a tribute to the land itself. From the delicate, high-altitude sweetness of local honey to the deep, earthy richness of grass-fed beef and pasture-raised dairy, every product reflects the essence of this place — the sunlit valleys, rugged mountains and the dedicated hands that nurture its bounty.

Six years ago, Jenny May Shervin took over as Executive Director and Market Manager, elevating the market to new heights. Jenny is passionate about supporting the incredibly hard work that farmers, ranchers and food vendors put into their crops, animals and products.

“Knowing where our food comes from and the love that is poured into it before we receive it to eat is such a beautiful and vital process,” she said. For Jenny, the Market is more than food: it’s a community event to encourage overall health and wellness for our minds, bodies and spirit. And of course, it’s fun too. “Our live music is always a joy to experience and usually super fun to dance to as well!”

Meet the Farmers & Makers

Every Saturday, farmers and artisans wake before dawn to prepare for the day, loading trucks with carefully harvested crops, handcrafted goods and baked delights. For vendors like Dale Sharkey from Cosmic Apple Gardens, the market is not just a business — it’s a labor of love.

“The first year we joined, we were one of just a handful of vendors,” Dale recalled. “Back then, we were the only ones selling basil, and we couldn’t unpack the van fast enough before our produce sold out.”

Now, Cosmic Apple Gardens is a crowd favorite, with people lining up before the market opens for their famous tomatoes — heirlooms, multicolored varieties, picked at peak ripeness. They’re also known for carrots, garlic, sugar snap peas, and vibrant salad greens, all grown using organic and biodynamic farming practices.

“We feel like our main job as farmers is to take care of the soil,” Dale said, attributing the high nutrients and flavors of her produce to a healthy soil.

For Suzanne Maté-Lécuyer of Squire Farms, the market represents a journey of transformation. Originally from France, she first started by selling jams and preserves, from rhubarb to lilac to dandelion, made during all-nighters before the market start. Once she settled in Jackson Hole and was able to get some land, she bought her first two cows, Patty and Stacey, and that was the beginning of Squire Farms. She then went off to college to study cheesemaking at high-altitude farms which is how she unearthed her ancestral French knowledge of traditional cheesemaking. Her farm has since expanded, producing raw-milk cheeses, beef, and even cosmetics made from the whole animal — ensuring nothing goes to waste. “Rien ne se perd, rien ne se crée, tout se transforme,” Suzanne said in her native French, referencing Lavoisier’s law of conservation: Nothing is lost, nothing is created, everything is transformed.

Among her most loyal customers is Wayne, a local cowboy she met at the Cowboy Bar years ago. “He’s still a regular,” she said, smiling. “That’s the beauty of this market — it’s about community.”

The Soundtrack of the Market

Beyond the food, live music infuses the market with energy. Local musicians provide a lively acoustic backdrop, creating an atmosphere that invites people to linger, dance, and celebrate the moment.

Originally curated by Dan Thomasma, a beloved board member and musician, the market’s live performances were once entirely donated by artists. Today, thanks to a sponsorship from the Million Dollar Cowboy Bar, music remains an integral part of the market experience.

Local acts are booked for every market, which adds to the atmosphere and makes each gathering feel like a celebration. Music styles range widely, from folk, to country and bluegrass, to jazz.

Regular shopper Julie Klompatrens agreed: "The music makes the market come alive.”

A Table on the Farm: The Ultimate Culinary Experience

For those looking to go beyond the Saturday morning market, the Table on the Farm/Ranch Series offers an unforgettable way to experience Wyoming’s farm-to-table culture.

Launched in 2022, this intimate culinary event brings people together for a chef-crafted meal set on a working farm or ranch. Each menu is designed around the freshest seasonal ingredients, celebrating the connection between the land, the farmers, and the table.

This year’s dinner will take place at Little Jennie Ranch in Bondurant, following past gatherings at Mead Ranch, Squire Farms, Winter Winds Farm, Haderlie Farms and Grazing Star Ranch. This experience is more than just an incredible meal, it’s about honoring the journey from seed to table and fostering a deeper connection to the food system.

Looking to the Future

As the Market continues to grow, so do the challenges that come with it. Securing reliable farm labor remains a pressing issue, but initiatives like the Farm to Market Grant Program provide much-needed support, ensuring that local farmers can keep bringing their best to the community.

In recent years, the market has also seen a shift in its customer base. While longtime locals remain at its heart, an increasing number of summer residents, private chefs, and culinary enthusiasts are making their way to the stalls, eager to source the freshest ingredients straight from the farmers themselves.

Yet, even as it evolves, the market stays true to its roots where farmers and families, tourists and townsfolk, young and old gather to celebrate the simple joy of good food and great company.

So, yes: a tomato really can bring people together. And so much more.

Meet Me at the Market!

Come for the food, stay for the music and experience one of Jackson Hole’s most beloved summer traditions.

The Jackson Hole Farmer’s Market is every Saturday beginning on June 28th, from 8 a.m. until noon on the iconic Town Square. (All are welcome, but please leave four-legged friends at home; non-service animals are not permitted.)

Can’t make it to the market? No problem! A new partnership with Aspens Market and Pearl Street Market means that some of the Market’s most popular products will be available for sale at both specialty locations.

Farmer’s Market Recipe Inspiration

Cosmic Apple Farms share member Anna Adams gave us a tip for a crowd-pleasing summertime dressing, perfect for drizzling over farm-fresh tomatoes.

In a food processor, combine:

- 1 cup packed cilantro leaves

- 2 crushed garlic cloves

- 1 diced jalapeño

- 4–5 tablespoons chopped dill

- ¼ cup packed basil

- ¼ cup honey

- 1 cup olive oil

- ¼ cup rice vinegar

 Blend while slowly drizzling in olive oil, then pulse in rice vinegar until smooth. Enjoy!