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

The Farmers' Market brochure, Help for Shoppers at NYS Farmers’ Markets, will help you use your FMNP coupons at a local farmers' market. The brochure also includes information about using SNAP and WIC benefits at farmers' markets.

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

Recipe ideas for your farmers' market produce.

Check out these winter recipes and our seasonal favorites below! Come back soon for more recipes and a link to our full recipe collection!


Produce in season: apples, asparagus, beet greens, dry beans, carrots, herbs, lettuce, onions, parsnips, potatoes, radishes, rhubarb, spinach, turnip greens

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)


  1. Fill a medium bowl with ice water. Set aside.
  2. In a large saucepan fitted with a steamer basket, bring 1 inch of water to boil.
  3. Thinly slice asparagus stalks on the diagonal, leaving tips whole. Place in steamer basket.
  4. Steam until tender-crisp, about 1 minute. Transfer asparagus to ice water. Drain.
  5. 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

  • 1 cup thinly sliced onion
  • ⅓ cup water
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive or vegetable oil
  • 2 garlic cloves, crushed
  • 2 pounds pork tenderloin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt

Ingredients for the chutney

  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, finely chopped
  • 1 pound rhubarb, cut into ½-inch pieces
  • ½ cup raisins
  • ¼ cup packed light-brown sugar
  • 1 tablespoon peeled and minced fresh ginger



  1. 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.
  2. Preheat oven to 425 F.
  3. Sprinkle pork with salt and pepper. Bake for 20 minutes or until a meat thermometer reads 160, turning pork occasionally.
  4. While pork is cooking, heat 2 tablespoons oil in saucepan over medium heat. Add chopped onion and cook until softened, 5-6 min.
  5. 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.
  6. 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


  1. Stem and wash greens. Bring a large pot of water to boil.
  2. Add salt and greens to water.
  3. Cook for 2 minutes, until tender.
  4. Transfer immediately to a bowl of ice water. Drain and squeeze from the green. Chop coarsely.
  5. Heat oil over medium heat in large skillet. Add garlic and red pepper flakes. Cook, stirring, until garlic is fragrant, 30-60 seconds
  6. Stir in greens. Stir for a couple of minutes, until green are well coated in garlic and oil. Season with pepper.
  7. 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


  1. Preheat the oven to 200°F.
  2. Slice apples thinly crosswise, about 1/8-inch thick, with a mandolin or sharp knife.
  3. 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.
  4. Bake in the top third of the oven until apples are dry and crisp, about 2 hours.
  5. 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%

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 Emma Kett from Wayne County CCE and Yvonne Bravo from CCE NYC

Contact us at fmnp-admin@cornell.edu