• 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 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 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

For the salad:

• 2 Bosc pears
• 2 medium fennel bulbs (about 1 pound)
• 1 tablespoon olive oil
• ½ teaspoon salt

For the dressing:

• 4 tablespoons olive oil
• 1½ tablespoons balsamic vinegar
• 1 tablespoon maple syrup or honey
• ½ teaspoon salt
• Pepper to taste

Instructions

1. Preheat oven to 425°F. Arrange 2 oven racks to the middle and lower third positions. Line 2 baking sheets with foil.
2. Peel, quarter, and core pears. Cut each quarter into slices about ¼ inch thick.
3. Trim fennel stems, core, and remove outer layers. Slice fennel lengthwise into slices ¼ inch thick.
4. Place pear slices on one sheet, drizzle with about ½ tablespoon oil, season with ¼ teaspoon salt. Toss to coat. Repeat with fennel slices on other baking sheet.
5. Roast pear and fennel, turning slices once, until golden brown on edges, about 15-25 min. The fennel will probably be done before the pear. Set aside to cool.
6. Combine dressing ingredients in a small bowl, drizzle over pear and fennel once cooled.

Makes: 6 servings; Nutrition Information: CALORIES 180 (56% from fat); FAT 12g (sat 1.5g); CHOLESTEROL 0mg; SODIUM 430mg; CARBOHYDRATE 19g; FIBER 6g; PROTEIN 1g; CALCIUM 4%; IRON 4%

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup lentils
• teaspoon salt
• 1/4 teaspoon black pepper
• ½ teaspoon dried thyme
• Small turnips, scrubbed and cut into 1/2-in. cubes
• 5 small or 3 large beets, peeled and halved
• 1 cup cubed butternut squash (1/2-in. cubes)
• 4 cups stemmed, chopped kale
• 5 baby carrots, washed
• 1/2 cup minced flat-leaf parsley

Instructions

1. Heat olive oil in medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low.
3. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
4. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley. Serve.

Makes: 4 servings. Nutrition Information: CALORIES 320 (13% from fat); FAT 4.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 730mg; CARBOHYDRATE 56g; FIBER 21g; PROTEIN 18g; CALCIUM 20%; IRON 40%

Ingredients

• 3 tablespoons olive, canola, or vegetable oil
• 3 pounds russet or Yukon Gold potatoes
• 2 onions, thinly sliced lengthwise
• ½ teaspoons salt
• ½ teaspoons red pepper flakes
• Several whole sprigs of thyme

Instructions

1. Preheat oven to 375°F. Brush the bottom of a baking dish with about 1 tablespoon of oil. Sprinkle baking dish with salt and red pepper flakes.
2. Peel the potatoes. Using a sharp knife, slice the potatoes very thinly crosswise. Arrange vertically in the baking dish. Wedge the onion slices between potatoes throughout the dish. Brush potatoes with the rest of the oil.
3. Bake for 1¼ hours. Lay the thyme sprigs atop the potatoes and bake for another 35-45 minutes, until potatoes are crispy and browned on top. If potatoes are browning too much, cover with foil until baking is complete. Serve immediately.

Makes: 8 servings. Nutrition Information: CALORIES 170 (26% from fat); FAT 5g (sat 1g); CHOLESTEROL 0mg; SODIUM 170mg; CARBOHYDRATE 29g; FIBER 5g; PROTEIN 3g; CALCIUM 2%; IRON 6%

Ingredients

• 3 cups pureed, cooked pumpkin
• ¾ cup maple syrup or honey
• 2 tablespoons molasses
• ¼ teaspoon powdered cloves
• 1 tablespoon cinnamon
• 1½ teaspoon ginger
• ½ teaspoon salt
• 1½-2 cups scalded non-fat soy milk
• 1 whole wheat pie shell

Instructions

1. Preheat the oven to 450°F.
2. To prepare pumpkin puree, remove seeds and cut pumpkin into large chunks. Steam until soft, 20-30 minutes. Scoop pulp from the skins, and mash or puree into a thick paste.
3. Mix all ingredients (except pie crust) and pour into pie shell.
4. Bake for 10 minutes, then reduce heat to 350°F and bake until set, 45-50 minutes longer. Cool before serving.

Makes: 8 servings; Nutrition Information: CALORIES 170 (29% from fat); FAT 5g (sat 2.5g); CHOLESTEROL 0mg; SODIUM 190mg; CARBOHYDRATE 31g; FIBER 3g; PROTEIN 3g; CALCIUM 8%; IRON 6%