Locate a New York State farmers’ market
- Visit NYS Department of Agriculture and Markets to find a farmers' market near you.
- Look for "FMNP accepted" to make sure the market accepts FMNP checks.
- Did you know you can use SNAP benefits at some markets, too? Looks 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!
What’s in Season?
- From apples to zucchini, check out the NYS Department of Agriculture and Markets harvest chart to know when specific fruits and vegetables may be at your local farmers’ market.
- Also check out this seasonal produce guide from SNAP-Ed! Remember fruits and veggies can cost less when they are in season!
Fruit and Vegetable Selection and Storage Guides
- Check back soon for tips about selecting and storing your farmers’ market produce to make it last.
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!
Asparagus and radish salad
- 1 bunch of asparagus (about 1 pound), trimmed
- 2 tablespoons white vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons canola or vegetable oil
- ½ teaspoon fresh ginger, grated
- 1 bunch radishes, trimmed and cut into wedges
- 2 tablespoons finely chopped scallion
- A few dashes red chili sauce (optional)
- Fill a medium bowl with ice water. Set aside.
- In a large saucepan fitted with a steamer basket, bring 1 inch of water to boil.
- Thinly slice asparagus stalks on the diagonal, leaving tips whole. Place in steamer basket.
- Steam until tender-crisp, about 1 minute. Transfer asparagus to ice water. Drain.
- Combine vinegar, soy sauce, oil, ginger, and chili sauce (if using) in a large bowl. Add the asparagus, radishes, and scallion. Toss to combine. Serve warm or room temperature.
Makes: 4 servings
Nutrition Information: CALORIES 50 (40% from fat); FAT 2.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 140mg; CARBOHYDRATE 6g; FIBER 3g; PROTEIN 3g; CALCIUM 4%; IRON 15%
Pork tenderloin with rhubarb chutney
Ingredients for the tenderloin
Ingredients for the chutney
- Combine the sliced onion, water, red wine vinegar, 2 tablespoons oil, and garlic cloves in a zip-top bag. Add pork to bag. Seal and marinate in refrigerator for 8 hours. Remove pork for bag, discard marinade.
- Preheat oven to 425 F.
- Sprinkle pork with salt and pepper. Bake for 20 minutes or until a meat thermometer reads 160, turning pork occasionally.
- While pork is cooking, heat 2 tablespoons oil in saucepan over medium heat. Add chopped onion and cook until softened, 5-6 min.
- Add rhubarb, raisins, sugar, ginger, and cinnamon to saucepan. Cook over medium heat, stirring occasionally, until rhubarb begins to break down, 6-8 min. Remove cinnamon and stir in vinegar.
- When pork is done, into ¼-inch thick slices. Serve with chutney.
Makes: 8 servings
Nutrition Information: CALORIES 260 (35% from fat); FAT 11g (sat 2g); CHOLESTEROL 55mg; SODIUM 310mg; CARBOHYDRATE 18g; FIBER 2g; PROTEIN 24g; CALCIUM 8%; IRON 8%
Sauteed beet greens
- 1 pound beet greens (about 2 large or 3 small bunches)
- ½ teaspoon salt
- 1 tablespoon olive, canola, or vegetable oil
2 garlic cloves, minced
¼ teaspoon dried red pepper flakes
Freshly ground pepper to taste
- Stem and wash greens. Bring a large pot of water to boil.
- Add salt and greens to water.
- Cook for 2 minutes, until tender.
- Transfer immediately to a bowl of ice water. Drain and squeeze from the green. Chop coarsely.
- Heat oil over medium heat in large skillet. Add garlic and red pepper flakes. Cook, stirring, until garlic is fragrant, 30-60 seconds
- Stir in greens. Stir for a couple of minutes, until green are well coated in garlic and oil. Season with pepper.
- Remove from heat and serve
Makes: 4 servings
Nutrition Information: CALORIES 60 (50% from fat); FAT 3.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 550mg; CARBOHYDRATE 5g; FIBER 4g; PROTEIN 3g; CALCIUM 15%; IRON 15%
Baked apple chips
- 4 apples (preferably a crisp, flavorful variety like Gala or Honeycrisp)
- 3 tablespoons sugar
- 2 tablespoons cinnamon
- Preheat the oven to 200°F.
- Slice apples thinly crosswise, about 1/8-inch thick, with a mandolin or sharp knife.
- Arrange apple slices in a single layer on parchment- lined baking sheets. In a small bowl, combine sugar and cinnamon. Sprinkle the mixture evenly over apple slices.
- Bake in the top third of the oven until apples are dry and crisp, about 2 hours.
Remove from oven and let chips cool completely before removing from baking sheet. Will keep in a sealed container for up to 3 days.
Makes: 6 servings
Nutrition Information: CALORIES 70 (0% from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; SODIUM 0mg; CARBOHYDRATE 19g; FIBER 3g; PROTEIN 0g; CALCIUM 2%; IRON 2%