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

Fruit and Vegetable Selection and Storage Guides

Healthy Eating Resources


Check out our favorite spring recipes below! Come back soon for more recipes or browse our full recipe collection!

Produce available now: Apples, asparagus, beet greens, dry beans, herbs, lettuces, onions, parsnips, potatoes, radishes, rhubarb, spinach, turnip greens

May featured recipes


For the salad:

• 1 pound spring greens (lettuce, spinach, beet greens, turnip greens, mustard greens, arugula, mesclun)

• 4 green onions (scallions) thinly chopped

For the dressing:

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• Dash of black pepper (optional)

• 3 tablespoons balsamic vinegar, or to taste


1. Wash and pat dry greens.

2. Put greens and green onions in a large bowl.

3. Put honey, mustard, and pepper in a cup, and mix with a fork.

4. Add 1 tablespoon balsamic vinegar to cup and mix. Repeat until dressing is thin enough to be poured over salad.

5. Drizzle dressing over salad.

6. Toss to spread dressing, and serve.

Makes: 6 servings; Nutrition Information: CALORIES 40 (13% from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; SODIUM 100mg; CARBOHYDRATE 8g; FIBER 2g; PROTEIN 2g; CALCIUM 10%; IRON 10%


• 1 pound pasta

• 1 tablespoon olive oil

• 4, 4-ounce skinless chicken breasts, cut into thin strips

• 8 asparagus spears, cut into 2-inch pieces

• 1 teaspoon dried basil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup vegetable or chicken broth

• ½ cup parmesan cheese (optional)


1. Cook the pasta according to package directions. Drain and set aside.

2. Heat oil in a large skillet over medium heat. Add chicken and cook, stirring, until lightly browned, 5 to 7 minutes. Add asparagus and basil and cook until softened, 3 minutes.

3. Add salt, pepper, and broth; bring to a boil over high heat, then reduce heat to medium. Simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.

4. Add cooked pasta and cheese to skillet; toss to coat and serve immediately.

Makes: 6 servings

Nutrition Information: CALORIES 270 (19% from fat); FAT 6g (sat 1g); CHOLESTEROL 65mg; SODIUM 290mg; CARBOHYDRATE 25g; FIBER 2g; PROTEIN 28g; CALCIUM 2%; IRON 15%


• 4 bunches of radishes

• 1 tablespoon unsalted butter

• Squeeze of lemon juice (about 1 teaspoon)

• ½ teaspoon salt

• Ground pepper to taste


1. Cut tops off radishes but keep. Wash well.

2. Melt butter in a small pan over medium-low heat. Keep an eye on it as it bubbles, then browns.

3. Lightly drizzle radishes with melted butter and salt.

4. Roast for about 20 minutes.

5. While radishes roast, wash radish tops very well by submerging in water completely for at least 5 minutes, then shake a few times while they are in there.

6. When radishes are done roasting, plate the radishes and dry radish greens together. Optional light drizzling of more melted butter.

7. Add squeeze of lemon juice – about 1 teaspoon

8. Sprinkle with salt and pepper, then stir to combine.

Makes: 4 servings; Nutrition Information: CALORIES 70 (57% from fat); FAT 4.5g (sat 3g); CHOLESTEROL 10mg; SODIUM 380mg; CARBOHYDRATE 8g; FIBER 4g; PROTEIN 2g; CALCIUM 6%; IRON 4%


• 1 pound rhubarb (chopped into 1 inch pieces)

• 2 sweet red apples (such as Rome or Gala, peeled, cored and sliced)

• ½ cup orange juice

• 1 teaspoon ground cinnamon

• 3 tablespoons Splenda®

• 1 cup plain breadcrumbs

• 2 tablespoons brown sugar

• 1 tablespoon olive oil


1. Preheat oven to 350.

2. In a large saucepan, combine rhubarb, apples, orange juice, cinnamon and Splenda®.

3. Cover and cook over medium heat for 5 to 10 minutes, or until the rhubarb is just tender.

4. In a medium bowl, combine breadcrumbs, olive oil and brown sugar. Mix well.

5. Spread mixture on a foil-lined baking tray and bake until lightly toasted, about 3 minutes.

6. Spoon half of the breadcrumb mixture into the bottom of a shallow serving dish.

7. Cover with the warm fruit mixture and top with remaining crumb mixture. Serve warm.

Makes: 6 servings

Nutrition Information:

CALORIES 160 (19% from fat); FAT 3.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 135mg; CARBOHYDRATE 31g; FIBER 4g; PROTEIN 3g; CALCIUM 10%; IRON 6%

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-admin@cornell.edu