Next Market Date
June 3, 2014
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This Week at the Market

Anticipate ... opening day in June

... when you'll get yummy fresh fruits and vegetables again!


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Directions to the Renton Farmers Market

The Renton Farmers Market is held at the Renton Piazza in Downtown Renton. Map

Metro's Renton Transit Center is immediately north of the Market, providing bus access via several dozen routes.

Two-hour free parking is available at Renton's City Center Parking Garage - enter on 2nd Avenue.


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Each Tuesday, June - September, 2014
3 pm - 7pm
Piazza Park in Downtown Renton

“Local Farmers, Fresh Food, Friendly People”

Sponsor the 2014 Renton Farmers Market!

Check out the sponsorship opportunities for the 2014 Market Season!

Become a Vendor at the Market

Now accepting applications for the 2014 Renton Farmers Market! 
Find your forms here.

Harvest Calendar

Thanks to our friends at Puget Sound Fresh for a helpful Harvest Calendar


Volunteering at the Market

Interested in volunteering at the Renton Farmers Market?

There are many areas where you could help:

Set up: At 12 pm, Tuesdays June-September, we need people to help set up tables, chairs and tents, and to set up the kid's table and entertainment area.

During the Market: There are many areas where you can help out based on your skills and the Markets’ needs.

Take down: At the end of each market, you could help vendors load up, take down and store chairs, tables and tents for the following week.

To become an active part of the Renton Farmers Market at the Piazza contact or 425-430-7214


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Farmers Market Ribolleta

Farmers Market Ribolleta

Ribollita means "twice boiled" in Italian; this Farmers Market version has plenty of beans and vegetables. Many substitutions can be made, based on what vegetables you have on hand. This soup also freezes well, just omit adding the bread until serving.



1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 stalk celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
Kosher salt
Freshly ground black pepper
1 head cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
2 large tomatoes, diced, OR 1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon Italian spice blend
1 (15-ounce) can cannellini beans
10 cups broth - any type
4 cups cubed bread (about 1/2 loaf)
3 cups baby spinach leaves 

1/2 cup parmesan cheese


In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, and garlic; season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Add the cabbage, tomatoes, basil, and Italian spice and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and broth, and adjust the heat to simmer for 20 minutes.

Stir in the bread (if you plan to freeze any soup, add bread at serving time) and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into bowls, top with cheese and a little drizzle of extra-virgin olive oil.

See more Recipes from the Renton Farmers Market

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