Peter Wanberg, formerly of Jubilee Roasting Co., and Margo Wanberg, formerly of 3 Sisters Honey, aren’t just the duo behind City Park Farmers Market, they’re longtime vendors that know what makes a good market great. After years of hauling gear and trading stories with fellow sellers across the Front Range, they set out to create a vendor-focused, community-driven experience of their own. Since launching in 2021, the Wanbergs have grown City Park into one of Denver’s most beloved Saturday rituals—and recently expanded into Lafayette. We caught up with them at the market to talk about farm connections, vendor vibes, and how to shop like a pro. Here’s what they had to say:
Market awareness with Margo: “Most people think farmers markets are run by towns or community groups. But Denver’s markets are run by independent businesses. Not City Park, though! We applied for the permit through Parks and Rec and have had ownership ever since. Our goal is to connect consumers to producers and build community.”
Picking vendors with Peter: “It’s super competitive. There are only ten to fifteen slots available, and we get hundreds of applications. We try to create a vendor mix that satisfies the community’s needs with in-season veggies, fruits, dairy, meats, eggs, breads, pantry goods, and specialty items.”
Peter’s programming: “The market will have live music every day, River Yoga on the first Saturday of every month, a chef demo every month, and run clubs every week. On August 23, chef Pete from The Plimoth will be there, and on September 20, it will be chef Kenneth from MAKfam.”
Margo’s Saturday schedule: “We are leaving the house by 4 a.m. to get supplies to the market. The vendors and volunteers arrive, and we help set everything up. We’re on site through breakdown, keeping things running smoothly. It’s incredibly busy these days, but equally rewarding.”
Peter’s pros of the job: “I love my job. I’m lucky to advocate for small businesses that are positively contributing to sustainable, local food systems. I get to be a part of building a marketplace for those businesses to exist.”
Margo on the move to Lafayette: “We launched a second market in Lafayette, where our family lives. It’s a smaller town, very community-minded and locally focused. They were so hungry for a market like this.”
Margo’s expert advice: “Sign up for my newsletter, because it is full of tips on making the most of the market—like come with an open mind about new produce and ingredients. Make a list, but stay flexible. Chat with the farmers, because they are a great resource for recipes that will make their produce shine. Budget enough time; this is not a grocery store sprint. Lastly, don’t bring a tote bag; bring a cooler. This way your produce won’t spoil, and you won’t be rushing home to put everything away.”
