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!
Using FMNP and other Farmers' Market Resources
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
a collection of winter vegetables

Check out some of our favorite Winter recipes below!

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

 

December's Featured Recipes

Cabbage Latkes

Ingredients

  • Half a medium cabbage (about 2 cups thinly shredded)
  • 1 large egg, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 scallion (white and light green parts), finely chopped
  • 1½ tablespoons whole-wheat flour
  • 1 tablespoons canola or vegetable oil
  • ½ teaspoon salt
  • Black pepper to taste

Instructions

  1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
  2. Place the cabbage in a large bowl. Add the eggs, scallion, and flour, mixing just until incorporated. Season with ½ teaspoon salt and pepper to taste.
  3. Heat oil in a large, nonstick skillet over medium-high heat. Drop enough cabbage mixture (about 2 tablespoons) on the skillet to form pancakes 1½ inches wide. Cook for 3-4 minutes, being careful not to move latkes until the bottom crust has formed. Turn over and cook 3-4 minutes more, or until browned.
  4. Transfer to baking sheet and place in oven to keep warm. Continue to form pancakes until all the mixture is used. Wipe out the skillet between batches and add oil as needed.

Makes: 4 servings. Nutrition Information: CALORIES 100 (45% from fat); FAT 5g (sat 0.5g); CHOLESTEROL 45mg; SODIUM 360mg; CARBOHYDRATE 9g; FIBER 3g; PROTEIN 5g; CALCIUM 6%; IRON 6%

Collard and Black-eyed Pea Soup

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%

Grated Turnip and Apple Salad

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%

Rosemary Roasted Butternut Squash

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes
  • 1 medium carrot, peeled and cut into ½-inch cubes
  • 1 small onion, peeled and chopped
  • 1½ tablespoons fresh rosemary, chopped
  • 1 tablespoon olive, canola, or vegetable oil
  • ½ teaspoon salt
  • Black pepper, to taste

Instructions

  1. Preheat oven to 400°F.
  2. In a medium bowl, toss butternut squash, carrot, onion, rosemary, and oil together until evenly coated with oil and herbs. Season with salt and pepper.
  3. Spread mixture out evenly onto a non-stick baking sheet and roast until tender, about 30 minutes.

Makes: 4 servings. Nutrition Information: CALORIES 150 (23% from fat); FAT 3.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 310mg; CARBOHYDRATE 30g; FIBER 5g; PROTEIN 3g; CALCIUM 10%; IRON 10%

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.