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.

  • 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!
  • 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
a collection winter vegetables like cabbage, carrots, and parsnips

Check out our favorite spring recipes below!

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


April Featured Recipes


  • 1 1/2 cups cooked (or 1 can) black beans, drained and rinsed
  • 1/2 cup onion, chopped
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon chili powder
  • 2 teaspoons dried basil (optional)
  • Salt and pepper to taste


  1. Combine all ingredients in a large bowl. Mash together and mix well.
  2. Serve and enjoy. Be sure to refrigerate leftovers!

Makes: 24 servings, serving size 2 tablespoons. Nutrition Information: CALORIES 15 (0 from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; SODIUM 75mg; CARBOHYDRATE 3g; FIBER 1g; PROTEIN 1g; CALCIUM 0%; IRON 0%


  • 4 apples (preferably a crisp, flavorful variety like Gala or Honeycrisp)
  • 3 Tbsp sugar
  • 2 Tbsp 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: 8 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%


  • 4 medium sweet onions
  • 3/4 cup water
  • 1/4 cup balsamic vinegar
  • 2 teaspoons cornstarch


  1. Preheat oven to 350° F.
  2. Peel the onions. Place them side by side into a small casserole dish.
  3. Pour the water and balsamic vinegar over and around the onions, and bake for about 2 hours, until onions are soft.
  4. Add cornstarch to the remaining juices to thicken.
  5. Serve onions with the sauce.

Makes: 4 servings. Nutrition Information: CALORIES 60 (0% from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; SODIUM 10mg; CARBOHYDRATE 13g; FIBER 1g; PROTEIN 1g; CALCIUM 2%; IRON 2%


  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 1, 1-inch piece fresh ginger, peeled and minced
  • 1, 15-ounce can diced tomatoes
  • 1, 15-ounce can chickpeas, rinsed and drained
  • 1, 15-ounce can peas, drained


  1. Place potatoes in a large pot and cover with water, Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Season with cumin, cayenne pepper, curry powder, and ginger. Cook for 2 minutes more.
  4. Add tomatoes, chickpeas, peas, and potatoes. Bring to a simmer for 5-10 minutes before serving.

Makes: 6 servings. Nutrition Information: CALORIES 290 (21% from fat); FAT 7g (sat 0g); CHOLESTEROL 0mg; SODIUM 500mg; CARBOHYDRATE 49g; FIBER 10g; PROTEIN 9g; CALCIUM 8%; IRON 15%

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 with Cooperative Extension partners, including Yvonne Bravo from CU-CE NYC.