• 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

• ½ cup non-fat plain yogurt
• ½ cup buttermilk
• 1 tablespoon sugar
• 1½ teaspoon chopped, fresh mint
• 1/8 tablespoon vanilla extract
• 3 cups sliced, fresh strawberries

Instructions

1. Whisk together yogurt, buttermilk, sugar, mint, and vanilla in a large bowl until smooth.
2. Spoon over strawberries and serve.

Makes: 4 servings

Nutrition Information: CALORIES 90 (17% from fat); FAT 1.5g (sat 0.5g); CHOLESTEROL 5mg; SODIUM 55mg; CARBOHYDRATE 16g; FIBER 3g; PROTEIN 3g; CALCIUM 10%; IRON 4%

Ingredients

• 16 ounces fresh new greens, such as baby kale, collards, mustard greens, or Swiss chard
• 1 tablespoon olive oil
• 1 large onion, quartered and thinly sliced
• 1, 16-ounce can black-eyed peas, drained and rinsed
• 2 tablespoons balsamic vinegar or apple cider vinegar, or to taste
• Salt and black pepper, to taste

Instructions

1. Wash greens in cold water and pat dry. Discard tough stems. Trim away thick mid-ribs from the leaves. Discard ribs or slice thinly and use. Chop the leaves into large pieces.
2. Heat the oil in a pot or large stir-fry pan. Add onion and sauté over medium heat until golden.
3. Add greens, cover, and steam until tender. If using kale or collards, add 1/4-1/2 cup water to keep mixture moist. Allow 3-5 minutes to steam Swiss chard; 10-15 minutes to steam the other types of greens.
4. Stir in the black-eyed peas and vinegar. Cook until everything is just heated through.
5. Season to taste with salt and pepper, and serve.

Makes: 6 servings. 

Nutrition Information: CALORIES 190 (21% from fat); FAT 4.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 35mg; CARBOHYDRATE 33g; FIBER 8g; PROTEIN 6g; CALCIUM 25%; IRON 15%spring greens and black-eyed peas

Ingredients

• 1 pound of pasta (farfalle, rigatoni, or penne)
• ¼ cup olive oil
• 3 green onions chopped
• 2 cups garden peas (about 2 pounds unshelled)
• 1 bunch fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil.
2. Add pasta and cook following the instructions on the box for your choice of pasta; drain but set aside 2/3 cup of pasta water.
3. While pasta is cooking heat the olive oil in a saucepan over medium heat.
4. Stir in the green onions, and season with salt. Cook until green onions are golden brown.
5. Mix in the peas with the pasta water and basil, and continue cooking until peas are tender.
6. Toss with cooked pasta to serve.
7. Top with grated Parmesan cheese, if desired.

Makes: 8 servings. 

Nutrition Information: CALORIES 310 (70 from fat); FAT 8g (sat 1g); CHOLESTEROL mg; SODIUM 0mg; CARBOHYDRATE 48g; FIBER 4g; PROTEIN 10g; CALCIUM 2%; IRON 8%

Ingredients

• 1 cup uncooked brown rice
• 1 lemon
• ½ cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 ounces mushrooms, halved or quartered
• 1 cup diagonally sliced carrots (1/4-inch thick)
• 2 cups snow peas (6 ounces), stems and strings removed
• 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 1 tablespoon chopped garlic

Instructions

1. Cook rice according to package directions. Set aside.
2. Grate ½ teaspoon lemon zest (the bright yellow part of the peel) and set aside. Juice the lemon and whisk 1.5 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Add chicken. Cook, stirring occasionally, until cooked through, 4 to 5 minutes. Transfer to a plate.
4. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
5. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring frequently, until fragrant, 30 seconds.
    Whisk the broth mixture and add to the pan. Cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and chicken. Cook, stirring, until heated through, 1 to 2 minutes.
6. Serve over brown rice.

Makes: 4 servings Nutrition Information: CALORIES 470 (17% from fat); FAT 9g (sat 1.5g); CHOLESTEROL 95mg; SODIUM 530mg; CARBOHYDRATE 49g; FIBER 6g; PROTEIN 44g; CALCIUM 8%; IRON 20%