• 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

• From apples to zucchini, this harvest chart will let you know what fruits and vegetables may be at your local farmers’ market
• Also check out this seasonal produce guide! Remember fruits and veggies can cost less when they are in season

• Guide to storing and freezing fruits and vegetables
• “Tips and Tricks” videos for buying, storing, and preparing basil, tomatoes, zucchini, and kale
• 2022 Cornell Cooperative Extension Food Preservation 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!

Ingredients

• ¾ pound rigatoni or other short pasta
• ½ medium head cauliflower (about 1 pound), cut into florets 
• 8 ounces Brussels sprouts, trimmed and halved•1 medium red onion, cut into ½-inch wedges 
• 2 sprigs fresh thyme
• 1 tablespoon olive or vegetable oil
• ½ teaspoon black pepper, to taste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 450°F. Cook paste according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 1 tablespoon oil, ½ teaspoon black pepper, and ¼ teaspoon salt. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15-20 minutes.
3. Add the vegetables and ½ cup of the reserved cooking water to the pasta. Add more cooking water if pasta seems dry.

Makes 4 servings.

Nutrition Information: CALORIES 390 (32% from fat); FAT 5g (sat 1g); CHOLESTEROL 0mg; SODIUM 200mg; CARBOHYDRATE 74g; FIBER7g; PROTEIN 16g; CALCIUM 6%; IRON 25%

Ingredients

• ½ butternut squash, peeled, seeded and cut into ½ inch cubes
• ½ bunch kale, washed and chopped 
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vinegar or lemon juice
• 1½ cups diced fresh tomatoes
• 1 tablespoon vegetable oil

Instructions

1. Heat oil in a frying pan on medium. Add onion and garlic. Sauté 3 minutes or until onion is soft.
2. Stir in squash and sauté for 1 minute.
3. Add tomato. Cover pan, increase heat to medium -high, and bring to a boil. Adjust heat to simmer. Cook 10-15 minutes, or until squash is tender.
4. Add kale. Cover and cook for another 5 minutes.

Makes 5 servings (1 cup each)

Nutrition Information: CALORIES 120 (30 from fat); FAT 3.5g (sat fat 0g); CHOLESTEROL 0mg; SODIUM 150mg; CARBOHYDRATE 22g; FIBER 4g; PROTEIN 4g; CALCIUM 15%; IRON 10%

Ingredients

• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 large onion, sliced
• 2 medium eggplants, chopped 
• 4 small zucchini, sliced
• 2 green bell peppers, chopped
• 5 medium red tomatoes, chopped
• 1 tablespoon fresh basil, cilantro, or parsley, chopped
• ¼ teaspoon black pepper

Instructions 

1. Heat oil in large skillet over medium heat.
2. Add garlic and onion and cook until onion is soft.
3. Add eggplant and zucchini. Cook until lightly browned and almost tender.
4. Add the green pepper and tomatoes. Cook for about 5 minutes.
5. Add fresh herbs and pepper. Cover the pan and cook for 5 more minutes.

Makes 6 servings (1/2 cup each)

Nutrition Information: CALORIES 120 (30 from fat); FAT 3g (sat fat 0.5g); CHOLESTEROL 0mg; SODIUM 20mg;CARBOHYDRATE 21g; FIBER 9g; PROTEIN 4g; CALCIUM 6%; IRON 8%

Ingredients

• 1 teaspoon olive oil
• 1 clove garlic, crushed or chopped
• 1 Tbsp. finely chopped fresh basil leaves 
• 8 ¾-inch slices, crusty hearth style bread
• 16-24 fresh basil leaves, enough to cover bread slices 
• 4 medium red ripe tomatoes, stem end removed
• Salt (optional)
• Fresh ground black pepper

Instructions

1. Gently heat oil and garlic in small skillet over medium heat. Add minced basil and stir well, 30 seconds. Remove from heat, allow to cool.
2. Lightly toast slices of bread. Brush (or pat with a folded paper towel) bread lightly with cooled flavored oil.
3. Place oil-side up and layer with fresh basil leaves, about 2 or 3 per toast.
4. Slice tomatoes and arrange slices over basil leaves. Sprinkle with optional salt and a grinding of fresh black pepper.
5. Serve immediately.

Makes 4 servings 

Nutrition Information: CALORIES 140 (18% from fat); FAT 3g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 240mg; CARBOHYDRATE 25g; FIBER 3g; PROTEIN 5g; CALCIUM 6%; IRON 10%