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 winter recipes below! Come back soon for more recipes or browse our full recipe collection!

Produce in season: turnips, winter squash, potatoes, parsnips, onions, herbs, carrots, cabbage, beets, dry beans, pears, apples

February featured recipes


  • 12 small beets 
  • 1 tablespoons unsalted butter  
  • 2 tablespoons honey 
  • 1 tablespoon minced fresh ginger 
  • 1 tablespoons low-sodium soy sauce 


  1. Preheat the broiler. 
  1. Peel beets and place in large saucepan. Cover with water, and boil beets until almost tender, about 10-12 minutes. Rinse in cold water and cut into halves. 
  1. Combine butter, honey, ginger, and soy sauce in a small saucepan and heat until butter and honey are melted. Brush some sauce over beets and place on heated broiler pan. 
  1. Broil 5-10 minutes until tender, basting frequently. 
  1. Transfer to serving dish and pour over remaining sauce. 

Makes: 6 servings; Nutrition Information: CALORIES 110 (18% from fat); FAT 2g (sat 1.5g); CHOLESTEROL 5mg; SODIUM 220mg; CARBOHYDRATE 2g; FIBER 5g; PROTEIN 3g; CALCIUM 2%; IRON 8%


  • 6 leeks 
  • 3 small potatoes 
  • 6 small turnips 
  • 1½ tablespoons butter 
  • 5½ cups water 
  • 3 tablespoons milk 
  • A few sprigs of thyme 
  • 1½ teaspoons salt  
  • Pepper to taste 
  • Chopped parsley or thyme, for garnish 


  1. Cut the leeks crosswise and wash. Wash the potatoes and turnips and cut into bit-sized chunks. If the turnip skins are tender, chop without peeling. Otherwise peel them first. 
  1. Melt butter in a large pot. Add vegetables, stir once, then add ½ cup water and thyme sprigs. 
  1. Simmer for 5 minutes. 
  1. Add 5 cups water and salt. Simmer until vegetables are tender, 25-30 minutes. 
  1. Add milk, and salt and pepper to taste. 
  1. Garnish with chopped parsley or thyme. 

Makes: 4 servings. Nutrition Information: CALORIES 250 (18% from fat); FAT 5g (sat 3g); CHOLESTEROL 10mg; SODIUM 990mg; CARBOHYDRATE 47g; FIBER 6g; PROTEIN 6g; CALCIUM 15%; IRON 25%


•         1 tablespoon olive or vegetable oil

•         1 medium onion, halved and thinly sliced

•         2 medium apples, peeled, cored, and thinly sliced 

•         1 medium head purple cabbage, shredded 

•         Apple cider vinegar, to taste

•         ¼ cup water

•         2 tablespoons parsley, chopped

•         ½ teaspoon salt 

•         Black pepper, to taste


1.       Heat oil in a large skillet over medium-high heat.

2.       Add sliced onion and cook until softened. Add apple slices and cook for an additional 2 minutes.

3.       Add cabbage along with a splash of cider vinegar and water. Cook until the cabbage is softened but still retains most of its crispness.

4.       Stir in the chopped parsley and season with ½ tsp salt and pepper to taste.


Makes: 6 servings; Nutrition Information: CALORIES 100 (20% from fat); FAT 2.5g (sat 0g); CHOLESTEROL 0mg; SODIUM 220mg; CARBOHYDRATE 19g; FIBER 6g; PROTEIN 2g; CALCIUM %; IRON 4%


•         1 medium green cabbage, shredded

•         2 yellow onions, sliced thin

•         2 garlic cloves, minced

•         1 tablespoon fresh ginger, minced

•         1 chili pepper, diced (or other hot pepper of your choice)

•         2 tablespoons extra virgin olive oil

•         1 tablespoon water



1. Heat the pan on medium heat, and then add oil.

2. Immediately add onion, garlic, ginger, and chili pepper.

5.   Cook, stirring occasionally, until the onions start to brown.

3.       Add the shredded cabbage and 1 tablespoon of water.

6.   Cook for 15-20 minutes until the cabbage is soft, stirring occasionally.


Makes: 6 servings (1 cup each) Nutrition Information: CALORIES 100 (45 from fat); FAT 5g (sat


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