• 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 coupons 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 for Customers

• 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

• Guide to storing and freezing fruits and vegetables
• “Tips and Tricks” videos for buying, storing, and preparing basil, tomatoes, zucchini, and kale
• Find lots of science-based recommendations for home food preservation at the National Center for Home Food Preservation
• Find more preservation resources like videos, articles, and online courses from the University of Maine Extension and Penn State Extension
• Cornell Cooperative Extension also offers information on a variety of home food preservation topics

• Find tools for healthy eating at MyPlate and check out MyPlate Kitchen for recipes
• 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 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!

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic, 4 sliced and 1 whole, divided
• 1 sprig fresh thyme
• ¼ teaspoon crushed red pepper, or to taste
• 4 cups reduced-sodium chicken broth
• 1, 15 ounce can diced tomatoes
• 5 cups chopped collard greens or kale (about 1 bunch), tough stems removed
• 1, 15 ounce can black-eyed peas, rinsed
• 6½-inch thick slices baguette, preferably whole grain
• ¼ c shredded Gruyere or Swiss cheese, fat free (optional)

Instructions

1. Heat oil in Dutch oven over med heat. Add onion, carrot and celery and cook, stirring, until tender, 5-7 min.
2. Add sliced garlic, thyme, and crushed red pepper and cook, stirring, until fragrant, about 25 seconds.
3. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scrape up any browned bits.
4. Stir in greens. Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas. Remove from heat and cover.
5. Position rack in upper third of oven. Preheat broiler. Place baguette slices on a baking sheet. Lightly toast for 2-4 minutes. Rub each slice with garlic clove. Top the slices with cheese (if desired), and broil until cheese is melted, 1-3 minutes. Serve with the soup.

Makes: 6 servings

Nutrition Information: CALORIES 190 (16% from fat); FAT 3g (sat 0g); CHOLESTEROL 0mg; SODIUM 230mg; CARBOHYDRATE 32g; FIBER 6g; PROTEIN 10g; CALCIUM 30%; IRON 10%

Ingredients

• 1½-2 pounds bone-in chicken thighs, skin removed
• 3 medium sweet potatoes, peeled and cut into 1-in pieces
• 3 small red onions, cut into 1-inch wedges
• 1 tablespoon whole-grain or Dijon mustard
• 2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
• 1½ tablespoon olive or vegetable oil
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Position rack in lower third of oven. Preheat oven to 450°F. Place a large rimmed baking sheet in the oven to preheat.
2. Combine mustard, thyme, 1 tablespoon of oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Spread the mixture evenly on chicken.
3. Toss sweet potatoes and onion in a bowl with the remaining ½ tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread vegetables on it. Place chicken on top of vegetables.
4. Return pan to the oven and roast, stirring the vegetables halfway through, until the vegetables are tender and beginning to brown, and a meat thermometer inserted into the chicken reads 165°F, about 30-35 minutes.

Makes: 5 servings. Nutrition Information: CALORIES 260 (35% from fat); FAT 11g (sat 2.5g); CHOLESTEROL 105mg; SODIUM 370mg; CARBOHYDRATE 19g; FIBER 3g; PROTEIN 20g; CALCIUM 4%; IRON 8%

Instructions

• 1 cup peeled and grated raw turnips or rutabaga (about 2 medium turnips or ¼ of a rutabaga)
• 1 cup peeled and grated tart green apples
• ½ cup chopped fresh parsley
• Juice of 1 lemon
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• Black pepper to taste

Instructions

1. Combine all ingredients in a large serving bowl.
2. Toss, cover, and chill under ready to serve.

Makes: 4 servings. Nutrition Information: CALORIES 100 (35% from fat); FAT 4g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 340mg; CARBOHYDRATE 17g; FIBER 4g; PROTEIN 1g; CALCIUM 4%; IRON 4%

Ingredients

• 4 cups red cabbage, thinly sliced (about ¼ of a large head)
• 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
• 2 large carrots, grated
• 1 shallot, minced
• 1 tablespoon olive or vegetable oil
• ¾ teaspoon caraway seeds
• ¼ teaspoon salt
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon ground pepper
• 1 tablespoon chopped walnuts, toasted (optional)

Instructions

1. Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, for 8-10 minutes.
2. Remove from heat. Add apple, carrots, shallot, vinegar, mustard, and pepper. Stir until combined.
3. If using walnuts, heat a small dry skillet over medium- low heat. Chop walnuts and cook, stirring, until lightly browned and fragrant, about 2-3 minutes. Sprinkle over salad.
4. Serve and enjoy!

Makes: 6 servings. Nutrition Information: CALORIES 80 (44% from fat); FAT 4g (sat 1g); CHOLESTEROL 0mg; SODIUM 135mg; CARBOHYDRATE 11g; FIBER 3g; PROTEIN 1g; CALCIUM 4%; IRON 4%

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes

• 2 large, tart cooking apples, cut into ½ in. thick slices

• ½ cup fresh or frozen cranberries

• 1/3 cup brown sugar

• 3 tablespoons butter

• 1 tablespoon flour

• 1 teaspoon salt

• ½ teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350 degrees. Slice and peel squash and apples.
2. Place squash cubes in an ungreased 7x11 inch baking dish. Arrange apples and cranberries on top.
3. Mix the flour, salt, sugar, and nutmeg. Sprinkle on top of squash.
4. Dot the mixture with butter and bake for 50-60 minutes.
5. Serve and enjoy!

Makes: 8 servings. Nutrition Information: CALORIES 170 (24% from fat); FAT 4.5g (sat 3g); CHOLESTEROL 10mg; SODIUM 310mg; CARBOHYDRATE 35g; FIBER 4g; PROTEIN 2g; CALCIUM 8%; IRON 6%