About Us


We are an agro-community center situated in the Black Dirt Region of the Hudson Valley with a local market, events, and education. Our barn is part of the Chester Agricultural Center, LLC that is preserving farmland for young, experienced farmers. All of our farmers grow organically in the nutrient rich Black Dirt in the historic village of Chester.

The Green Onion is a space for building a holistic agro-community, uniting farmers and consumers through our market, events, and education. Our mission is to create a shared experience of food, the arts, and learning while fostering a sustainable ecosystem of people and the land, celebrating the fruits of both worlds in the biodiversity of nature and humanity.

winter market


Phone: (201) 788-6803

Email: hillary@hvgreenonion.com



8 Greycourt Ave,
Chester, NY 10918


Market Hours

Saturdays 10am to 2pm

Sundays 12pm to 4pm



Hillary Lindsay

Jake Landry





Find us on:

Farm Market

The Farm Market at the Green Onion celebrates the Black Dirt of Chester, bringing together local organic produce from farms in the Chester Agricultural Center and other local products from the surrounding area.  Please find below our market offerings:


Produce from the Chester Agricultural Center

Goat cheese from Edgwick Farm

Meat from Lowland Farm

Sauerkraut and chili pastes from Crock & Jar

Preserves from Hudson Valley Pantry

Spices, Dried Herbs, Salts, & Teas from Sugar Loaf Mountain Herbs

Honey from Frank & Dave Apiary

Maple Syrup from Breezie Maples

summer market


Green Onion Events

The Green Onion hosts a variety of events with local food, beverages, music, art, and more. Here's the upcoming schedule:


*If Wishes Were Horses" has been postponed to September 30th*


Saturday, July 22nd: "Do You Love What You Do?" Agrisculpture Community Lecture Series

Featuring Michael Newhard, Mayor of Warwick

Tickets available HERE; Check out our informational VIDEO 

Snacks and beverages available

5pm to 7pm, Tickets are $15 


Friday, July 28th: Open Mic Night

Showcase of local talent 

Email hillary@hvgreenonion.com to sign up

8pm to 10:30pm


Saturday, July 29th: Folk Music Night

Featuring Toni and Jim and The Local Sound

7:30pm to 10:30pm, $5 Cover


Venue rental

Rent out our space for your next event! For all inquiries, email hillary@hvgreenonion.com 


Candeliere Family Tomato Sauce

Here’s a recipe we learned while we were in Florence, Italy and adapted to an old time family recipe: The Candelieri Family Tomato Sauce. While our farmers are stocking tens of thousands of pounds of tomatoes in our shared cooling barn, I’m inspired to get some of them roasting for a new batch of our famously fresh ragu!


Italian Soffritto (“fried slowly”): diced carrots, celery, onions
Roasted tomatoes
Roasted red peppers
EVO (extra virgin olive oil)
S&P (salt and pepper)
Splash of red wine

Let the soffritto sweat in a pan with EVO and minced garlic. While that’s happening, roast some tomatoes in EVO and S&P in the oven at 350˚F. Separate the seeds and skin when it all starts to fall off and add to the pan. Purée the roasted red peppers and add them in too. Throw in a splash of red wine because you should be drinking it while cooking anyway. Then add in some whole basil leaves and let the sauce slowly simmer. In our option, it goes best with spaghetti and meatballs!


Trisha’s Butternut Squash Soup

I love the smells and flavors of fall and butternut squash is one of my favorite of the season! This is the best roasted butternut squash soup I have ever had! You need about an hour from start to finish and this recipe yields roughly 6 cups, or 4 bowls! Enjoy!

1 large butternut squash, halved vertically and seeded
3 Tbsp olive oil
1 large shallot bulb, chopped (roughly 1/2 cup)
4 cloves garlic, minced
1 tsp maple syrup
1/8 tsp ground nutmeg
4 cups (32 ounces) vegetable or chicken broth depending on your preference
1-2 TBSP butter
Salt & pepper to taste

1. Preheat oven to 425F. Line a baking not sheet with parchment paper. Drizzle inside of butternut squash with olive oil, sprinkle with salt & pepper and then place on cookie sheet, inside face down. Bake for 40-50 minutes, let cool for 10 minutes and then scoop the inside into a bowl.

2. While squash is in the oven warm 1 Tbsp olive oil in a large pot over medium heat. Once heated add the shallots and 1 tsp salt. Cook until softened, roughly 4-5 minutes. Add the garlic until fragrant, roughly 1 minute, stirring frequently.

3. Add all ingredients to the pot on low heat and emulsify. Salt and pepper to your liking and serve.

** throw a french baguette in the oven to warm and make toasty and use to dip into the soup!


Bourbon and Cider-Brined Stuffed Pork Tenderloin

This meal would be a delicious and beautiful center piece for any upcoming holiday meals, bringing together the flavors of the season and your family around the table.



Lowland Farms Pork Tenderloin

For the brining liquid:

4 Cups Roe’s Apple Cide

1/4 cup Bourbon

1/4 Cup Breezie Maples Farm Syrup

3 tablespoons kosher salt

1 teaspoon whole peppercorns

1/2 teaspoon ground cinnamon

1 sprig rosemary

1 sachet of Sugar Loaf Mountain Herbs Mulling Spices

For the filling:

1/4 lb Edgwick Farm Sackett Ridge goat cheddar

1/2 lb Bag Red Russian Kale

2 Roe’s Apple Orchard Ida Apples (sliced)

1 onion (thinly sliced)

2 cloves garlic (chopped)


1. Butterfly tenderloin

2. Combine all ingredients for brining liquid in 1 gallon Ziplock bag. Place tenderloin in bag and refrigerate for at least 8 hours-overnight.

3. Preheat oven to 450

4. Saute thinly sliced onion in olive oil, add chopped garlic and sliced apples. Once the apples are tender, add kale to pan and cook down.

5. Remove tenderloin from brine and pat dry with paper towels.

6. Slice cheddar and spread out on the inside of the butterflied tenderloin. Spread filling on top of the cheese. Roll the tenderloin, trying to keep all the filling inside, and then tie with cooking twine 4 times across and once longways to keep the filling from sliding out the ends.

7. Rub outside with olive oil, and sprinkle with salt and pepper. Roast in oven for 20-25 minutes, until a meat thermometer reads 125 (Make sure the thermometer is gauging the temperature of the meat, not the filling)

8. Let rest for 10 minutes, then slice into 1 inch medallions and enjoy!

Our Community

The Green Onion is supported by the Chester Agricultural Center, the Farms that comprise it, and many other organizations from the greater Chester Community.