​The 2025 Red River Market summer and fall event details

By Rick Gion and Simone Wai

rickgion@gmail.com

The Red River Market returned to downtown Fargo on Saturday, July 12. The event will take place every Saturday except July 19. (That date will be moved to Sunday, July 20, due to the Downtown Fargo Street Fair.) Rick Gion asked Simone Wai, co-founder of Folkways, the non-profit placemaking organization that organizes the Red River Market, what’s in store for this season.

High Plains Reader: Please explain to readers a bit about this year’s summer and fall Red River Market.

Simone Wai: This year’s Red River Market is shaping up to be one of our most vibrant seasons yet! We’re continuing our mission to create a place where all people can experience the joys of local food. We have a whopping 90 accepted vendors this season, including 14 exciting new ones. Expect live music, chef demos, kids' activities, and community programming all season long.

HPR: Where is the Red River Market located this summer and fall?

Simone: We’re excited to be back at Broadway Square in the heart of downtown Fargo. This central location brings so much energy to the market and allows easy access for visitors on foot, bike, bus or car. We love being surrounded by locally owned businesses — it makes the market a perfect part of spending a full day enjoying downtown Fargo.

To make it even easier to get here, we offer free bus rides with MATBus to and from the market. Riders can print passes from our website or pick some up at the market information booth. There's lots of free parking ramps and lots within two blocks of the market. You can find a parking map on our website.

HPR: Please discuss the fun venue space.

Simone: Broadway Square is a dream venue. With the patio, green space and fountain, it creates a welcoming space for all, together. The Square’s bandshell is perfect for our live performances and cooking demonstrations. The turf is the perfect spot to hang with the kids while they play at our Imagination Playground, the giant blue foam blocks.

HPR: What’s new at the Red River Market for this summer and fall?

Simone: One new addition will be a mural that we are installing in the intersection of 5th Street and 2nd Avenue. Folkways teammate Lesleyanne Buegel has designed and will install the mural with the help of community volunteers in mid-July with a grant that we received from AARP's Community Challenge. This mural will make the intersection safer and more enjoyable for visitors.

HPR: What will food seekers love about the Red River Market?

Simone: We think foodies will love our weekly cooking demonstrations, held every market day at 11:00 a.m. next to the stage. These demos are led by local chefs, dietitians, community members and food-related organizations, and they highlight seasonal dishes using local produce while showcasing a variety of cooking techniques. Attendees are invited to ask questions and sample the finished dish. Kids who try a sample receive a $1 token to spend at the market, encouraging them to explore more local food. Recipe cards are available to take home, and all past demo recipes are housed in our Little Free Recipe Cart.

As far as new food vendors, I'm personally very excited to try a savory crepe from our new vendor, Oh Crepe! from Fergus Falls, Minnesota. Another new food vendor is Wing King, serving chicken wings, tenders, and fries in a variety of flavors.

Bakers will not want to miss Hanson Vanilla Co. Retired Air Force veteran Jon Hanson took up baking in his free time and realized that his vanilla options were lacking in flavor. He decided to try making his own and is now selling his vanilla extracts and pastes at the Red River Market.

HPR: Any special ethnic food vendors for those flavor hounds?

Simone: The Red River Market is truly a taste of the world. Community members from around the globe have started food businesses to share their flavors with you. We have Korean-style corndogs, Indian food and chai from Namaste Kitchen (our team loves the naan tacos), Vietnamese noodles and rice dishes from Saigon Kuisine (don’t miss the summer noodle salad), Korean and Thai fusion from Little Brother, Thai spring rolls from Nit’s and African-European fusion from Adibon (the chicken and fried plantains are our go-to). Each vendor brings their own unique twist, and the result is an incredible culinary journey across one city block.

HPR: Talk a bit more about the produce vendors.

Simone: Our produce vendors are the heart of the market. You'll find everything from heirloom tomatoes and rainbow carrots to sweet corn and fresh herbs, all grown within a few miles of the market. Many of these farmers use sustainable practices and are happy to share tips for cooking and preserving. You’ll also see an abundance of in-season flowers and mushrooms this year.

We also cannot forget to mention our meat vendors. Our vendors have some of the best grass finished beef and lamb, pasture raised chicken and turkey and pasture raised eggs.

HPR: Will there be coffee options this season?

Simone: Yes! A community favorite, Twenty Below Coffee, is returning to the market. They always bring great energy and their delicious locally roasted coffee.

Buzzy Bee will be serving handcrafted nitro lattes on tap from their cart. This season, they’re also offering nitro iced teas with fruit infusions, perfect for staying cool on warm market days.

HPR: How about beer and wine?

Simone: We’re proud to feature an incredible lineup of local breweries, wineries and distilleries. You’ll find everything from crisp ciders to locally crafted meads, spirits and seasonal beers. A personal favorite is Cottonwood Cider House — nothing beats one of their dry ciders after a sunny stroll through the market. This year, you can also pick up a Red River Market wine tote featuring our local wineries, available at our info booth. Plus, we’re thrilled to welcome Junkyard Brewing Co. to the market for the first time now that they’ve expanded into West Fargo.

HPR: Anything fun or new regarding the music scene?

Simone: We’re stepping up our music programming this season with a diverse mix of local artists — everything from folk and funk to indie and global rhythms. We’ve also added themed days and special performances that reflect the cultural richness of our community like Jazz Day and Global Day. It’s always a treat to discover your new favorite band while enjoying the market.

HPR: Talk about special events for F-M Pride in August.

Simone: Pride at the Market is always one of our most joyful events. This year, it takes place on August 9th, and we’re partnering with FM Pride to bring even more color and connection to the day. We’ll be creating Rainbow Road, a festive link between Pride events at Civic Plaza and our main stage and vendor area. Expect an amazing atmosphere full of music, community and celebration. A special live program with FM Pride will take place from 11:30am to 1:00pm.

HPR: Is there anything else that you’d like to add about the Red River Market?

Simone: We're proud to have a SNAP Double Bucks program, which helps make healthy, local food more accessible to everyone. When SNAP customers use their EBT card at the market information booth, we’ll match their dollars up to $15 per person per day — doubling the amount they can spend on fresh produce and locally made foods.

We believe the market is more than a place to shop — it’s a place to connect. Whether you’re visiting with neighbors, dancing to a local band or tasting something totally new, we hope every visit feels like a celebration of what makes our community special. Join us Saturdays July 12th - October 26th and help us grow something beautiful together.

Rick Gion administers a Facebook food group called “Fargo-Moorhead Eats” that’s dedicated to the area’s great cooks and cuisine. Check it out, join, and feel free to post items about your local culinary adventures and home cooking. And, while you’re at it, also join the Instagram and TikTok pages. Rick is also a featured guest on Prairie Public Radio’s “Main Street.” His weekly segment about food called “Prairie Plates” airs between 3 and 4 p.m. every Wednesday.