The Common Market

The Common Market The Common Market is a mission-driven distributor of local foods serving Mid-Atlantic, Southeast + Texas + Great Lakes regions!

The Common Market is a nonprofit wholesale food distributor that is successfully building sustainable regional food systems that strengthen the health and wealth of all people. By building relationships between sustainable family farms and markets in their region, we are strengthening our communities’ health, environment, and local economies. We build the supply chain and we partner with both farm

ers and customers from procurement through delivery, so that schools, hospitals, cities, and businesses can realize the full value of a healthy food system. We’ve helped more than 300 sustainable family farms deliver over 58 million meals worth of food to community institutions. Please contact us if you are interested in ordering from or supplying the Common Market: https://www.thecommonmarket.org/about/contact

Texas schools: it just got easier to access local food.The Common Market Texas was awarded a Choice Partners vendor cont...
06/16/2026

Texas schools: it just got easier to access local food.

The Common Market Texas was awarded a Choice Partners vendor contract! That means K-12 districts across Texas can source Greener Pastures Chicken and Coyote Creek Organic Farm eggs through our cooperative purchasing contract - no bid required.

Contract Number: 26/013AK

If you're a Texas school district looking to bring more locally grown protein to your cafeteria, we'd love to connect.

https://www.choicepartners.org/vendors/the-common-market-2

June is blackberry season in Georgia! The Common Market Southeast is proud to offer fresh, local blackberries from Sonri...
06/12/2026

June is blackberry season in Georgia! The Common Market Southeast is proud to offer fresh, local blackberries from Sonrise Farms in Dublin, GA.

Sonrise Farms is a family-operated business committed to growing quality blackberries, strawberries, and pecans on land that has been in their family for generations.

Will Moses founded Sonrise Farms in 2015, when he planted his first crop of blackberries. Before farming, Will spent years managing large-scale commodity operations. After gaining valuable experience in agriculture, Will was ready to do something new and pivoted to small-scale farming.

Sonrise Farms uses a variety of sustainable agriculture practices, including no-till, cover cropping, and consistent soil testing. Will says, "Agriculture is not only our business but our favorite pastime."

06/10/2026

Last week, we welcomed school food professionals for a hands-on scratch cooking training in La Porte, IN, in partnership with the Beyond Green: Sustainable Food Partners Sustainable Food Institute of America.

Together, participants practiced knife skills, baking techniques, safe raw beef handling, and kitchen production planning while preparing a variety of school-friendly recipes featuring fresh, local ingredients.

These trainings are about more than learning new recipes. They help school nutrition teams build the confidence and skills needed to incorporate more local products into their menus, creating new opportunities for regional farmers while serving students fresh, nutritious meals.

There are still spaces available for our FREE Success with Scratch Cooking training on July 23 in Kalamazoo, MI. Comment "Kalamazoo" to get the link to apply!

June's Harvest of the Month is bursting with summer flavor across all four of our regions☀️From crisp broccoli in the Mi...
06/05/2026

June's Harvest of the Month is bursting with summer flavor across all four of our regions☀️

From crisp broccoli in the Mid-Atlantic to juicy strawberries in the Great Lakes, sweet peaches in Texas, and fresh blackberries in the Southeast, these seasonal favorites are making their way from local farms to communities.

This month we're highlighting:

🍑 Peaches from Fredericksburg Peach Co. in Spicewood, Texas
💜 Blackberries from Sonrise Farms in Dublin, Georgia
🍓 Strawberries from Mick Klug Farms in St. Joseph, Michigan
🥦 Broccoli from growers across Pennsylvania, New Jersey, and Delaware

We're excited to share that The Common Market was featured throughout the Spring 2026 edition of NACUFS Campus Dining To...
05/27/2026

We're excited to share that The Common Market was featured throughout the Spring 2026 edition of NACUFS Campus Dining Today Magazine - highlighting our partnerships with Hopkins Dining (p. 56-59) and Montclair State University (p. 14-18).

Hopkins Dining at Johns Hopkins University has committed to sourcing 40% of its food locally. The Common Market has been at the heart of this strategy.

"This relationship [with The Common Market] enables our chefs to source locally at scale without compromising operational efficiency, a challenge faced by dining programs nationwide." -Graham Browning, Sustainability Manager for Hopkins Dining

In the last academic year alone, Hopkins Dining supported over 20 local farms and producers and served 300,000+ pounds of local products.

Check out the articles through the link in the comments below.

Our team was on the ground for a visit to Frecon Fruit Farms in Boyertown, PA, recently. Farmer Steve Frecon drove us th...
05/25/2026

Our team was on the ground for a visit to Frecon Fruit Farms in Boyertown, PA, recently. Farmer Steve Frecon drove us through the orchards and explained how the April freeze weather event will impact his operations this year. His spirit remained optimistic.

"Not all is lost," Steve shared. "While many farms did loose 100% of their tree fruit and berry crops, there are pockets of fruit that survived the freeze in the region. The orchard community is working together to identify that fruit and make it accessible."

How you can help:

1. Enjoy the fruit that did survive and continue to purchase what you can from local farms; every dollar will help.

2. Be open and flexible to fruit size and appearance. A small peach is still delicious, and a dent or discoloration doesn't impact the flavor.

3. Support local farms year-round, not just for a specific season, to help them withstand unexpected loss due to climate and unexpected challenges.

Together, we are building strong climate-resilient regional food systems.

Carmen and Michelle Petranglo are the faces behind Buster Petranglo & Son Farms in Vineland, NJ.Carmen is a fourth-gener...
05/22/2026

Carmen and Michelle Petranglo are the faces behind Buster Petranglo & Son Farms in Vineland, NJ.

Carmen is a fourth-generation vegetable farmer. His great-grandfather came to New Jersey from Italy and started farming over 100 years ago. He taught his family that farming is not just a job, it's a way of life.

Buster Petrango & Son Farms says its combination of good soil, good weather, and hardworking employees leads to its success in growing a variety of vegetables, including yellow sweet corn, cabbage, eggplants, kale, spinach, and string beans.

Right now, you can order their spinach and red radishes, fresh from The Common Market Mid-Atlantic!

We're growing into North Texas!Since expanding delivery into North Texas in early 2026, we've made great strides in conn...
05/20/2026

We're growing into North Texas!

Since expanding delivery into North Texas in early 2026, we've made great strides in connecting local farms to nearby schools, universities, and corporate cafeterias. The work is creating reliable markets for producers and making it easier for institutions to serve fresh, local food!

Last week, we gathered in Dallas (at Pegasus Park) to bring together producers, buyers, community partners, and advocates to connect and "Grow the Table" in North Texas.

We heard from Garland ISD Student Nutrition Services about their Farm to School initiatives and met Greener Pastures Chicken Armagh Creamery, and Reeves Family Farm through a farmer panel and vendor fair.

Thank you to everyone who joined us - we're so excited about what we are building together!

05/18/2026

Apply today! ⭐ FREE scratch-cooking trainings for K-12 schools.

The Common Market Great Lakes is collaborating with Beyond Green: Sustainable Food Partners to host scratch-cooking training sessions for K-12 school districts this summer. These free, hands-on trainings are designed for school foodservice staff to strengthen scratch-cooking skills with local, fresh, regeneratively grown ingredients.

June 3 - La Porte, IN
June 8 - Evanston, IL
June 25 - Chicago, IL
July 23 - Kalamazoo, MI

Participants will:

🔪 Practice knife skills, baking techniques, and safe raw protein handling
🥗 Prepare a variety of fresh, school-friendly dishes
🍎 Learn strategies for incorporating local products into menus
👩‍🍳Build skills in kitchen production planning, including scheduling, teamwork, and efficient workflows

Apply today - comment the name of the city you would like to attend, and we'll send you the link to apply by May 22.

05/18/2026

Congratulations to our Morrison Healthcare partners at Northside Hospital-Cherokee for receiving this year's Sustainability in Action Video Award for their work highlighted in our video, 'The Power of Forward Commitments.'

We're so excited to see Chef George Sigeti and his team celebrated on the national level for their dedication to local farmers and producers 👏

Address

428 E Erie Avenue
Philadelphia, PA
19134

Telephone

+12152753435

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