Welcome! On this page you'll find information about locating farmers' markets, nutrition and healthy eating resources, and recipe ideas for your farmers' market produce.

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!

What’s in Season?

  • 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

Healthy Eating Resources


Check out our favorite fall recipes below! Come back soon for more recipes or browse our full recipe collection!

Produce in season: apples, grapes, pears, raspberries, watermelon, dry beans, lima beans, snap beans, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, collard greens, corn, cucumbers, eggplant, garlic, herbs, kale, leeks, onions, parsnips, peas, potatoes, pumpkins, winter squash, swiss chard, tomatoes, turnips.

October featured recipes


  • 2 pounds parsnips, peeled and woody core removed 
  • 3 medium carrots, peeled and cut into matchsticks 
  • 1 small yellow or white onion, peeled and cut into eights  
  • 1 tablespoon canola or vegetable oil 
  • 1 cup balsamic vinegar 
  • 2¼ cups reduced-sodium chicken or vegetable broth  
  • 2¼ cups skim milk 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 


  1. Position rack to lower third of oven; preheat to 450°F. 
  1. Toss parsnips, carrots, onion, oil, ½ teaspoon salt, and pepper in a roasting pan. Roast, stirring every 10 minutes until soft and beginning to brown, about 40 minutes. 
  1. Boil vinegar in a small saucepan until syrupy and reduced to about ¼ cup, 10-14 minutes. Watch carefully during final minutes to prevent burning. Remove from heat. 
  1. Puree half of the parsnip mixture in a blender until very smooth; transfer to a large saucepan. Puree the second half with the milk until very smooth; add to the saucepan. 
  1. Reheat soup over medium heat for about 5 minutes. Ladle into bowls and drizzle with balsamic syrup. 

Makes: 6 servings. Nutrition Information: CALORIES 230 (13% from fat); FAT 3g (sat 0g); CHOLESTEROL 0mg; SODIUM 250mg; CARBOHYDRATE 44g; FIBER 9g; PROTEIN 6g; CALCIUM 20%; IRON 8%


  • 1 sugar or pie pumpkin (about 2-2½ lbs.), peeled, seeded, and cut into ¾-1 inch pieces (yields about 4-5 cups) 
  • 1 medium onion, cut into ½-¾ in. cubes  
  • 2 tablespoons olive or vegetable oil 
  • ½ cup water 
  • 3 to 4 tablespoons maple syrup  
  • 2 cups cooked wild rice  
  • Salt and pepper to taste 


  1. Preheat the oven to 400 degrees. Prepare the wild rice according to package directions to yield 2 cups of cooked rice. Set aside. 
  1. In a roasting pan, combine the pumpkin, onion, oil, and salt and pepper. Toss to coat. 
  1. Pour the water and 2 Tbsp of the maple syrup over the pumpkin pieces. 
  1. Cover the pan tightly with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and roast for an additional 30 minutes. 
  1. When the mixture is tender and starting to brown, remove from the oven. Add wild rice and remaining maple syrup. Stir and enjoy. 

Makes: 6 servings. Nutrition Information: CALORIES 160 (28% from fat); FAT 5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 



  • 1 pound Brussels sprouts
  • 2 scallions
  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon light soy sauce 
  • Cooking spray


  1. Trim off the stem end of the Brussels sprouts, then shred them finely using a large sharp knife, box grater, or the slicing blade of a food processor.
  2. Slice the scallions, discarding the root end.
  3. Spray a large skillet with cooking spray and heat the pan over medium-high heat. Once hot, add the sprouts and scallions. Stir-fry for about 2 minutes. The sprouts should begin to wilt but not brown.
  4. Stir in the five-spice powder and soy sauce, then cook, stirring for another 2 – 3 minutes until just tender.

Makes: 4 servings. 


  • We found that this recipe tastes even better the next day, after the flavors have had a chance to meld.
  • We often shop for rarely used spices / spice blends at discount stores (e.g., dollar stores, odd lots, etc).
  • If you have regular soy sauce you can use that instead of light soy sauce.


  • ½ cup light coconut milk 
  • 1 teaspoon canola oil 
  • 1 jalapeno pepper, seeds removed, minced 
  • 2 teaspoons ginger, minced 
  • 8 cups kale, stems removed, chopped 
  • ½ teaspoon sugar 
  • 2 teaspoons lime juice 
  • 1/8 teaspoon salt (optional) 



  1. Heat a deep fry pan over medium-low heat. 
  1. Add 1 tablespoon coconut milk and canola oil. 
  1. Add jalapeño and ginger; cook for 1 minute. 
  1. Add kale; cook for 2 minutes. 
  1. Add remaining coconut milk and sugar; cover and cook for 4 minutes. 
  1. Stir in lime juice and a little salt if desired. 

Makes: 4 servings (1/2 cup each). Nutrition Information: CALORIES 100 (30 from fat); FAT 3.5g (sat 1.5g); CHOLESTEROL 0mg; SODIUM 90mg; CARBOHYDRATE 16g; FIBER 3g; PROTEIN 5g; CALCIUM 20%; IRON 15%

lima ny farmers market

Content on this site is created and reviewed by Cornell Division of Nutritional Sciences Food and Nutrition Education in Communities team led by Joan Paddock with Cooperative Extension partners, including staff from Wayne County CCE and Yvonne Bravo from CCE NYC

Contact us at fmnp-outreach@cornell.edu