Next Market Date
September 2, 2014
Meet Me at the Market!

This Week at the Market

Blue Tuesday

3:00 p.m. - Opening Bell

4:30-5:00 - Taste of Renton - Red House

5:30-6:30 - Entertainment - Cry Out!



3:00-6:00 - Master Gardeners

3:00 p.m. to 6:45 p.m. KCLS Library 2Go! Van

3:00-7:00 - Kid's Patch

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Directions to the Renton Farmers Market

The Renton Farmers Market is held at the Renton Piazza in Downtown Renton. Map

Metro's Renton Transit Center is immediately north of the Market, providing bus access via several dozen routes.

Two-hour free parking is available at Renton's City Center Parking Garage - enter on 2nd Avenue.

NO PETS Please

Due to City of Renton Park Rules and Regulations, only service animals are allowed at the Renton Farmers Market. Please leave your pets at home.

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Each Tuesday, June - September, 2014
3 pm - 7pm
Piazza Park in Downtown Renton

“Local Farmers, Fresh Food, Friendly People”

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September 2nd is Blue Tuesday

Show your support of the 2014 Superbowl champs and wear your Seahawks gear (or just wear blue) to the market! 



Back to school - and back to FOOTBALL!

Join us tomorrow - Tuesday, September 2nd at the Renton Farmers Market for BLUE TUESDAY!  Show your support of our 2014 Superbowl Champs ahead of their season opener on Thursday and wear blue to the market!  Shop for great game day snacks at the market - we included a few recipes in this email for you to try.

Summer may be winding down but the market is still bursting with fresh fruit and veggies!  New varieties of apples are coming to the market each week - they make a great, healthy after school snack!

Each week, we have the Kid's Patch with activities for the little ones during market hours, and Master Gardeners on hand to answer all of your gardening and planting questions from 3:00 p.m. to 6:00 p.m.  Also joining us this week is the KCLS Library 2Go! van with selected materials available for checkout. 

Between 4:30 p.m. and 5:00 p.m. is our "Taste of Renton" with this week's featured restaurant, Red House.  Live entertainment starts at 5:30 p.m. and runs to 6:30 p.m. with Cry Out!  And visit Guide Dogs for the Blind in our Community Booth this week.  Other community groups expected to join us include the Girl Scouts and Friends of the Cedar River Watershed.



Be sure to cross the street to Market West and visit our craft vendors and wineries!  This week we welcome two new craft vendors - Lucia's Natural Body Butter and Mountain Pacific Clothing. 


Annual Market Customer Survery

Please take a minute and give us feedback on the Market in our 2014 survey.

The Renton Farmers Market runs on Tuesdays from June through September from 3:00 p.m. to 7:00 p.m.

Don't forget to visit us on Facebook and Twitter for up-to-the minute Renton Farmers Market news and vendor specials!



This Week's Recipes: Crispy Salt and Vinegar Potatoes

Crispy Salt and Vinegar Potatoes

This will be your new "go-to" game day side!  So easy and so good - and it travels well.


  • 2 pounds baby Yukon Gold or Red potatoes, halved, (quartered if large)
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 Tbsp. kosher salt
  • 2 Tbsp.chopped fresh chives (optional)
  • Salt, to taste

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, cover and reduce heat, simmering until potatoes are tender, 20-25 minutes; drain and pat dry.  (If you are going to another location with an oven: allow to cool and place in container for travel - next step may be completed when you arrive for maximum crispiness!) Preheat oven to 425 F.  Place potatoes on greased baking sheet, and bake until browned and crisp, about 20 minutes.  Check frequently, every 5 minutes, tossing potatoes each time.  When potatoes are browned and crisp, remove from oven, and drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives (optional) and salt to taste. (recipe inspired by Bon Appetit; view original here)

  Buffalo Cauliflower Bites

Photo and recipe courtesy of Whole Foods 


Satisfying munchies that replicate the flavors of tailgating favorite Buffalo wings (and you don't need to tell anyone they are vegan!). The cauliflower is grilled or oven-roasted until browned and nutty, then tossed with a tangy sauce that can be as spicy as you like.


  • 1 head cauliflower, broken into small florets
  • 1/4 cup cider vinegar
  • 1/4 cup sweet paprika
  • 1 Tbsp.garlic powder
  • 1/2 tsp.smoked paprika
  • 1/4 tsp.cayenne pepper, or to taste
  • 1/8 tsp.salt
  • 3 Tbsp. water

Preheat the oven to 450°F or prepare a grill for medium heat cooking. Roast cauliflower on a parchment-paper-lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes. 

Meanwhile, whisk vinegar, sweet paprika, garlic powder, smoked paprika, cayenne, salt and 3 tablespoons water together in a large bowl. Taste the sauce; if you'd like it hotter, add a bit more cayenne. Toss the cauliflower in the sauce until well coated and transfer to a platter.



See all the Recipes from the Renton Farmers Market


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Harvest Calendar

Thanks to our friends at Puget Sound Fresh for a helpful Harvest Calendar


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