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!
October featured recipes
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
- Position rack to lower third of oven; preheat to 450°F.
- 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.
- 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.
- 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.
- 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
- Preheat the oven to 400 degrees. Prepare the wild rice according to package directions to yield 2 cups of cooked rice. Set aside.
- In a roasting pan, combine the pumpkin, onion, oil, and salt and pepper. Toss to coat.
- Pour the water and 2 Tbsp of the maple syrup over the pumpkin pieces.
- 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.
- 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 55mg; CARBOHYDRATE 27g; FIBER 2g; PROTEIN 3g; CALCIUM 4%; IRON 8%
- 1¼ tablespoons olive or vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 2 cups cooked barley
- 1½ cups seedless grapes
- ½ cup sliced celery
- ¼ cup sliced green onion
- Pinch of salt and pepper
- In a mixing bowl, whisk together oil, lemon and orange juices.
- Add barley, grapes, celery and onions to the bowl, tossing to coat.
- Season with salt and pepper; chill until serving time.
Makes: 4 servings. Nutrition Information: CALORIES 180 (22% from fat); FAT 4.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 75mg; CARBOHYDRATE 34g; FIBER 4g; PROTEIN 2g; CALCIUM 2%; IRON 8%
- 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)
- Heat a deep fry pan over medium-low heat.
- Add 1 tablespoon coconut milk and canola oil.
- Add jalapeño and ginger; cook for 1 minute.
- Add kale; cook for 2 minutes.
- Add remaining coconut milk and sugar; cover and cook for 4 minutes.
- 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%