ALL LOCAL
•
ALL FRESH
Saturdays Downtown Pontotoc
May – Oct / 7-11
Nov – Dec and Feb – May / 8-12
Thursdays Downtown Pontotoc
June – Sept / 3 – 6
Thursdays Downtown Ecru
June – Aug / 3-6
Check Schedule!
25 West Jefferson Street
One block off the Court Square, behind First Choice Bank
Pontotoc
Saturdays
8am – 12pm
Feb – Dec
Pontotoc
Wednesdays
3pm – 6pm
June – Aug
Ecru
Thursdays
3pm – 6pm
June – Aug
Pontotoc, the Heart of Mississippi Hill Country
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.
All products sold at the PFM are locally grown and produced. Produce is grown within 40 miles of the market, with most harvested right here in Pontotoc. All meat is free of general use antibiotics and hormones. Animals are cage-free or pasture-raised. Artisan and traditional food producers are certified in Food Safety (MSU Extension, ANSI, or ServSafe) and they source ingredients from local farms whenever possible. Plants and a growing amount of vegetables are Certified Naturally Grown using organic controls and heritage varieties.
Visit the market and enjoy a Pontotoc tradition.
We’re excited to host the third annual Holiday Pontotoc Farmers Market — and it continues to grow each year!
If your products are handcrafted, homegrown, or homemade, and fit with the spirit of an artisan farmers market, we’d love to have you join us.
Please complete the application through the link below to be considered as a vendor. We look forward to celebrating the season with you and showcasing the best of Mississippi’s Hill Country! Apply Here!
🎻 Join us for the Third Annual Farm Harvest Dinner, hosted by Pontotoc Farmers Market—a celebration of local foods, the soul-lifting sounds of bluegrass ensemble Dr. Grass and the shared goal of setting healthy tables for all.
🍽️ Chef Amanda Ivy of The Bleu Plate is planning a seasonal feast spotlighting the freshest ingredients from our Hill Country growers and producers, from heirloom vegetables to pasture-raised meats, served in inspired, artfully crafted dishes.
🌾 The Farm Harvest Dinner is more than our season’s harvest—it’s a tribute to Pontotoc’s farming heritage and the healthy and sustainable village we’re growing together. Guests are also invited to take part in a silent auction, featuring handcrafted, local goods. All proceeds from the dinner and silent auction support the supply of fresh, local produce to the Pontotoc Food Pantry, extending the bounty we enjoy to our neighbors in need.
Tickets are limited. Come hungry, leave inspired—and thank you for supporting local.
The Vendor Beet
THE VENDOR BEET
Meet our market family – a dedicated group of farmers, ranchers, producers, bakers, makers and artisans – committed to making our Hill Country community a better, healthier, more beautiful place.
Want to bring your locally ;grown or produced goods to market? Review our 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
The Market Beet
Stay Fresh with Our Farmers Market Newsletter!
Want the inside scoop on the freshest produce and ag products, home baked goodness, artisan works, and special market events? Subscribe to our Market Newsletter and never miss a season’s best!
Weekly vendor highlights – Meet the passionate farmers and producers behind your favorite goods.
Exclusive market updates – Be the first to hear about seasonal specials and upcoming events.
Recipes & tips – Make the most of your market finds with delicious ideas from local chefs.
Join our community of fresh food lovers and stay connected to everything happening at the market.
Sign up today!
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.
