The Best BLT I Ever Had Started at the Manhattan Farmers Market

Bacon, lettuce, and tomato sandwiches—BLTs—are easy to make and hard to get wrong. Add a fried egg, and you’ve got a BELT. Add turkey, and it’s a BLTT. But one BLT stands out in my memory, and it all began at the Manhattan Farmers Market.

Held every Wednesday from June 18 to September 10 in Railroad Park, the Manhattan Farmers Market is managed by the Gallatin Conservation District. Each week, local vendors come together to offer fresh produce, baked goods, meats, crafts, and more, all while creating a lively sense of community.

One sunny afternoon, I wandered through the shaded rows of booths. Live music played as vendors greeted customers and children darted between tables and around trees. I stopped often: picking up crisp lettuce from Terra Greens, thick-cut bacon from Feddes Meats, a soft braided challah loaf from Kocher Bakin, and juicy tomatoes from Jim, a local Manhattan farmer. Every item was grown or raised within 50 miles of the market—Montana freshness at its finest.

That evening, I laid my ingredients out on the counter. I sliced the challah bread from the middle—where it’s softest—and warmed my cast iron skillet. Soon, the smell of sizzling bacon filled the kitchen. As the bacon crisped, I washed the lettuce and sliced the tomatoes which oozed with juicy freshness. Then came the mayo: slathered generously on both sides of the bread before it hit a buttered pan to toast.

As the bread browned and absorbed the bacon flavor, I began to assemble: bacon, tomato, lettuce, more mayo, and the top slice of bread. A diagonal cut sealed the deal. I took my BLT to the porch, which faced west and offered views of passing cars, approaching storms, and the setting sun. Quaking aspens rustled gently as I took the first bite. It was everything a sandwich should be—crunchy, savory, fresh, and deeply satisfying. That was, without question, the best BLT I’ve ever had. And I have the vendors at the Manhattan Farmers Market to thank.

Beyond making great sandwiches, farmers markets offer fresh, local food, support small producers, and strengthen community ties. They support local economies, promote healthy eating, and provide a space for neighbors to connect. By allowing small and mid-sized farmers to sell directly to consumers, markets help keep more profits in local hands. Shoppers benefit too, with access to fresher, more nutritious food that’s often harvested just days—or even hours—before it’s sold. More than just a place to shop, farmers markets are gathering spots where local pride, good food, and strong community values intersect.

At the Manhattan Farmers Market, all of our vendors are required to grow their produce within a 50 mile radius of Manhattan. The market has been running since 2006, making it almost two decades since its establishment. As we gear up for this summer market season, we have over 45 vendors who will be in attendance at our markets, with more vendors signing up regularly. If you are an interested vendor visit our website at gallatincd.org to sign up to become a vendor.

Here in Gallatin County, we’re lucky to have several farmers markets throughout the summer—and even year-round in some areas.

• South County: Big Sky Market (Wednesdays) and West Yellowstone Market (Thursdays) 
• Central: Manhattan Farmers Market (Wednesdays, 4–7 PM, Railroad Park, June 18–Sept 10) 
• West Central: Three Forks Market (Thursdays) 
• East Central: Belgrade Market (Thursday evenings), and Bozeman Markets (Tuesday and Saturdays) 

So as summer rolls in, consider spending an evening at a local market. You might just gather the perfect ingredients for a memorable BLT of your own. But if you ask me, Manhattan’s combo of bacon, lettuce, tomato, and bread is hard to beat.

By Bea McNamara, Gallatin Conservation District