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 will stay on Eugene’s 5th Ave. into winter
The Lane County Farmers Market is making it easy to be cool as a cucumber this year. Vendors will...
Opinion: Step Up Your Food Game at Eugene’s Farmers Markets
When I think about the average college meal, a microwave and a freezer is almost always involved....
Featured Recipes
Raspberry Vinaigrette Salad
Recipe courtesy of Friends of the Farmers Market Ingredients: 1 cup raspberries 1 Tbsp. brown sugar 1/2 cup balsamic vinegar 1/4 cup olive oil 1 Tbsp. honey/liquid sweetener (optional) 1/2 tsp. salt Mesclun salad greens or any kind of greens Hazelnuts, berries and...
Mixed Spring Green Salad with Honey-Miso Dressing
By Sherman, Friends of the Farmers Market Makes ~1.5 cups Honey-Miso Dressing: Scant ¼ cup minced garlic Scant ¼ cup minced fresh ginger ½ cup olive oil 1/3 cup rice vinegar 1 Tbsp. sesame oil (optional) 1 heaping Tbsp. honey 1 heaping tsp. miso (preferably white miso...
Farmers Market Polenta
From Friends of the Farmers Market This recipe reflects what's in season at the farmers market in spring but it could easily be manipulated to reflect a different season. When asparagus goes out of season, substitute with peppers, beets, eggplant, or pretty much any...