Our Markets
Saturday Markets
February 4 - December 16
Market Hours: 9:00 am - 3:00 pm
Farmers Market Pavilion, 8th & Oak
Tuesday Markets
May 2 - October 31
Market Hours: 10:00 am - 3:00 pm
Farmers Market Pavilion, 8th & Oak
Night Markets
3rd Thursday, June - September
Market Hours: 6:00 pm - 10:00 pm
Farmers Market Pavilion, 8th & Oak
We are Eugene’s largest farmers market, providing locally grown foods from over 85 farmers and food artisans. Our markets run 11 months of the year, and all items are grown or made in Oregon. New to market? Visit our Frequently Asked Questions page.
Market Currencies: We accept Cash, Credit Cards, LCFM Market Tokens, SNAP/EBT cards, WIC checks (not WIC cards), and Senior Farm Direct vouchers. Visit our Info Booth for questions about currencies, to process SNAP/EBT cards, and to buy LCFM tokens.
Over 85 Local Vendors
The Lane County Farmers Market is comprised of close to 100 farmer and food artisan vendors. All vendors either grow or produce in Oregon, so our customers can be sure they are getting the freshest and most local products.
Our Commitment to Supporting Oregon Farms
LCFM requires that bakeries, prepared food vendors, and other food artisans use at least 25% locally grown ingredients. Our 25% locally grown standard ensures that every product you purchase from the market contains Oregon-grown ingredients, and ensures that all purchases at the market are supporting local farms.
Featured News
Lane County Farmers Market kicks off spring season
Lane County Farmers Market kicks into the spring season this weekend. It will remain at its interim location at least until early summer.
Year-round Lane County Farmers Market pavilion takes shape in downtown Eugene’s Park Blocks
The new, year-round home of the Lane County Farmers Market will be complete by the time the 2022...
Farmers Market Pavilion Taking Shape in Downtown Eugene
EUGENE, Ore. - Work continues on the new Farmers Market Pavilion in downtown Eugene where the...
Featured Recipes
Winter Squash Soup with Quince, Brown Butter, and Fried Sage
by Marigold Cooking Collective Ingredients: 1 large winter squash, roasted 1 roasted shallot 4 cloves roasted garlic ¼ cup olive oil 2 leeks, cleaned and sliced into ½” thick half moons, tough green tops discarded 2 quince, peeled and chopped into 1” chunks 1...
Spinach Salad with Roasted Beets & Orange Vinaigrette
Recipe by Michelle Reid of Jazzy Ladies Cafe & Coffeehouse Ingredients: Spinach Roasted Beets Red Onion Orange Vinaigrette Orange Segments Goat cheese Candied Bacon Crumbles Orange Vinaigrette: 1/4 cup fresh orange juice 1 tsp grated orange zest 1 tbs honey 1 tbs...
Iced Pumpkin Cookies
From Brent Ross, former LCFM Site Manager - Adapted from allrecipes.com Ingredients: 2 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. nutmeg, ground cloves, salt 1/2 cup soft butter 1 generous cup pumpkin puree (!!) 3/4 cup sugar 1 egg...