• 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 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. See information for "Market Customers" at the bottom of their webpage

• 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 research-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 habits and other resources at MyPlate and check out MyPlate Kitchen for recipes and more
• 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 throughout New York State 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 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

Instructions

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%

Ingredients

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

Instructions

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%

Ingredients

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

Instructions

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%

Ingredients

• 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

Instructions

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%