Locate a New York State farmers’ market
- Visit NYS Department of Agriculture and Markets to find a farmers' market or farm stand near you
- Look for "FMNP accepted" to make sure the market accepts FMNP coupons
- You can use SNAP benefits at some markets. Look for "SNAP accepted" to see if the market accepts SNAP/EBT. See the SNAP resources on our homepage to find out if you are eligible for SNAP!
- Resources for Shopping at NYS Farmers' Markets describes FMNP and other programs that may help you purchase fresh produce at farmers' markets and farm stands
- How to Use Your FMNP Coupons describes how to use your FMNP at participating farmers' markets and farm stands
- This video from GrowNYC shows you how to use FMNP coupons at the market
- Ready to shop? The Farmers' Market Federation of New York has helpful tips. See information for "Market Customers" at the bottom of their webpage
Fruit and Vegetable Selection and Storage Guides
- Guide to storing and freezing fruits and vegetables
- “Tips and Tricks” videos for buying, storing, and preparing basil, tomatoes, zucchini, and kale
- Come back soon for more tips!
Healthy Eating Resources
- Find tools for healthy eating habits and other resources at MyPlate and check out MyPlate Kitchen for recipes and more
- Eating healthy doesn’t have to cost more. Visit “Eating healthy on a budget” to find out how
- The SNAP-Ed New York website offers great healthy recipes, tools and tips, and other resources
- Find out about nutrition education opportunities throughout New York State provided by SNAP-Ed New York. Look for the Find a Program section at the bottom of the website!
- Find out about other nutrition education opportunities through the Expanded Food and Nutrition Education Program (EFNEP) in New York!
- 8 medium plums, sliced
- 1 cup fresh raspberries
- 1½ cup unsweetened 100% grape juice
- 1 tablespoon red wine vinegar
- 3 sticks cinnamon (or 1½ tsp ground cinnamon)
- ½ cup water
- 1 tablespoon cornstarch
- Low-fat vanilla yogurt (optional)
- In a large saucepan, combine the plums, raspberries, juice, vinegar, and cinnamon. Bring to boil over medium-high heat. Reduce the heat and simmer for 15 minutes, or until the fruit is very soft.
- In a cup, blend the water and cornstarch until smooth. Whisk into the soup. Cook and stir until the soup thickens and boils. Remove from heat. If using stick cinnamon, remove sticks. Allow to cool.
- In a blender, puree the soup until smooth. Pour into a covered container and refrigerate until well-chilled. (Can be refrigerated for up to 2 days.)
- To serve, ladle into shallow bowls. Top with a small scoop of frozen yogurt, if desired.
Makes: 4 servings
CALORIES 140 (4% from fat); FAT 0.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 5mg; CARBOHYDRATE 35g; FIBER 5g; PROTEIN 2g; CALCIUM 4%; IRON 4%
- 2 cups water
- ½ cup orange juice
- 6 tablespoons honey
- ½ teaspoons vanilla extract
- 4 ripe peaches
- 1 cup fresh blackberries
- Optional: low-fat vanilla frozen yogurt
- Combine water, orange juice, honey, and vanilla in a large saucepan. Bring to a boil, stirring until honey dissolves. Add whole peaches and cook, turning gently, until the skins loosen, 1-2 min. Remove with tongs or a slotted spoon, rinse under cold water and drain.
- Once peaches are removed, raise heat so poaching liquid boils briskly and begins to reduce. Peel the peaches and add skins to the boiling liquid. Cut peaches in half vertically.
- Lower heat to a simmer. Return peaches to the pan and poach until not quite tender when pierced with a fork,3-7 min. Peaches should still hold their shape. Transfer them to a bowl with tongs or a slotted spoon. When cool, gently remove pits. Cover and refrigerate for at least 30 min.
- Raise heat so liquid is boiling, cook until reduced to about 2/3 cup, 14-18 minutes. Watch carefully to prevent scorching. Remove skins from syrup. Cover and refrigerate syrup for at least 30 min.
- Let fruit and syrup come to room temperature. Arrange peach halves in serving bowls, top with syrup, blackberries, and frozen yogurt, if desired.
Makes: 4 servings
CALORIES 190 (3% from fat); FAT 0.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 0mg; CARBOHYDRATE 48g; FIBER 4g; PROTEIN 2g; CALCIUM 2%; IRON 4%
- 1 pound beets, peeled and grated
- 1 pound carrots, peeled and grated
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon cider or balsamic vinegar
- Salt and Pepper, or hot sauce, to taste
- Peel and grate the carrots and beets.
- Combine all ingredients in a large salad bowl.
- Toss until well mixed.
- Let sit for 30 minutes before serving- the beets and carrots will release juices as they sit.
Makes: 6 servings
CALORIES 90 (27% from fat); FAT 2.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 210mg; CARBOHYDRATE 15g; FIBER 4g; PROTEIN 2g; CALCIUM 4%; IRON 4%
- 2 cups of red rice (can also use brown or black rice)
- 5 cups of water
- 1 tablespoon olive or canola oil
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons cayenne powder (to taste)
- Pinch of cinnamon
- ½ tsp salt
- 2 tomatoes
- 1-3 bell peppers
- In medium pot, add rice and water, and bring to a simmer. Once the water is starting to have a bit of movement in it, add oil and wait for it to boil.
- Once boiling, turn it down and follow the rice package instructions. If there are no instructions, cook on low for about 20 minutes.
- Preheat oven to 375 degrees and oil an ovenproof dish.
- Slice the top off the peppers (keep them) and remove seeds from the inside.
- Chop tomatoes to a medium dice.
- Once rice is tender, remove from heat and stir in tomato. Allow tomato to warm for a minute, and then add the spices and season with salt.
- Spoon rice into the peppers and bake for 30-45 minutes.
- Turn oven up to broil and put pepper top on to cover the rice. Broil until the skin has browned and wrinkled.
Makes 4 servings
CALORIES 440 (14% from fat); FAT 7g (sat 1g); CHOLESTEROL 0mg; SODIUM 310mg; CARBOHYDRATE 88g; FIBER 7g; PROTEIN 10g; CALCIUM 6%; IRON 15%