ALL LOCAL
•
ALL FRESH
Saturdays
7am – 11am
Feb – Dec
Wednesdays
3pm – 6pm
June – August
ALL LOCAL
ALL FRESH
Established on Pontotoc’s historic Court Square in the 1800’s with farmers and ranchers from all corners of the Hill Country gathering to sell their wares, the Pontotoc Farmers Market is one of the oldest open-air markets in the state. As a producer-only market, the PFM is committed to providing a safe, transparent environment where consumers can shop with confidence and purchase their food from trusted sources. All products sold at the PFM are locally grown and produced. All meat is free of general use antibiotics and hormones. Animals are pasture-raised. Prepared artisan foods source ingredients from local farms whenever possible. Many foods are grown Certified Naturally Grown or using natural and organic controls and heritage varieties.
Visit us Saturdays and Wednesdays during our season and enjoy a Pontotoc tradition!
25 West Jefferson Street
One block off the Court Square, behind First Choice Bank
Improve the quality of our community and help grow produce for the Food Pantry. Enjoy the outdoors, exercise, and enhance your quality of life by gardening. Gain more self-reliance by producing healthy, clean local food.
THE VENDOR BEET
Meet our market family – a dedicated group of farmers, producers, entrepreneurs, bakers, makers and artists – committed to making our Hill Country community a better, healthier, more beautiful place.
We know…this needs to be updated!
Want to bring your locally-produced goods to market? Start getting your ducks in a row now so you can jump into the 2025 farmers’ market season!
Please review the market’s Vendor Guidelines and if you think you’re a good fit, submit your application. We will be in touch soon!
For a list of products you can sell at the market and criteria for vendor admission, check out the market’s Vendor Page.
THE MARKET BEET
Organic and Certified Naturally Grown
Interested in converting to USDA Organic Certified or Certified Naturally Grown? Check out these links for more information! For more information on transitioning to organic methods, here’s publication recommended by MSU Extension: Transitioning-to-Organic-Production.
