Vendors at the Ellington Farmers Market in Ellington, Connecticut, described a wide variety of locally produced goods and a strong community atmosphere that brings regular customers to the market.

Nicola Poplin, owner of Pop's Kitchen Guac, said she sells four varieties of guacamole and described the business's dietary attributes: "They're 100% vegan, gluten free, and they're also preservative free," Poplin said. Poplin said she was previously a teacher and administrator and that the market gives her a way to interact with adults and build regular customers.

Copper Hill Farm (Greg) said the farm offers pasture‑raised pork and chicken, pasteurized eggs and heirloom vegetables and that the family has operated a farm store for 16 years. "We're open 3 days a week on Bull Hill Road. And we've been here for 16 years," Greg said.

Chef‑owner Beau Williams of No Coast Tagorea said the market helped support a restaurant the vendors opened in town. "We opened up our restaurant, like, 7 months ago here in Ellington, and was not quite expecting the support from the community," Williams said.

Longstanding vendors included a kettle‑corn and fried‑dough vendor who said, "we've been making kettle podge, fried dough, fried pretzels, and glazed nuts for the last 14 years here at the Ellington Farmers Market." Other vendors interviewed sell honey, cupcakes, scrunchies and handmade headbands, sugar cookies (with a charity component), and pound‑cake style cupcakes.

Multiple vendors said the market's strongest appeal is community: regular customers, families and children, and the chance to meet customers in person. Several vendors described repeat customers who visit weekly and bring energy that supports small businesses.

The market manager and volunteers provide logistical and promotional support for vendors and run complementary programming such as live music. The interviews recorded vendor descriptions of products, years in operation and how the market contributes to their businesses; no municipal decisions or votes were recorded in these interviews.