Our Harvest Home markets are bursting with the tastes you’ve been missing: Juicy tomatoes that taste like tomatoes, corn on the cob, crunchy peppers and radishes, crisp green beans, peas and leafy greens. Plus, delicious berries, juicy peaches and melon. Flavors that you can only get in the summer.
Our farmers accept SNAP, WIC, EBT, OTC and offer NYC Health Bucks and Senior Vouchers. Stretch your food dollars with the fresh taste of summer fruits and veggies. Find a market in your neighborhood.
Our fruits and vegetables have a fresh-from-the-garden taste because they are picked and delivered directly to your neighborhood by the farmers who grow them. They ripen naturally in local sunny fields, not on a truck coming across the country. That’s why the taste is amazing.
On these too-hot-to-cook and too-hot-to-eat day, eating light, smaller meals of fresh fruits and veggies can help keep you feeling refreshed and satisfied with the energy you need.
Snack on cucumbers, radishes, cauliflower or any crisp veggie dipped in hummus or salsa.
Mix tomatoes and fruit.
o Tomatoes and watermelon: Combine a seedless watermelon cut in 2-inch chunks with 4 large, chopped tomatoes, a sweet red onion and mint leaves and a cup of feta cheese. Whisk ¼ cup of olive oil with 2 Tablespoon of vinegar; gently toss into the salad.
o Peaches and tomatoes: Slice 2 peaches, 2 tomatoes and a ball of mozzarella cheese. Layer the slices with fresh basil. Gently pour 2 tablespoons of olive oil mixed with 1 tablespoon vinegar over the layers.
Adding a can of chickpeas, ½ cup of mild cheese or a bit of cold cooked chicken can turn a veggie dish into a complete meal.
Too hot for big meals?
Serve “tapas” in the summer with a variety of veggie dishes!
A Rainbow of Fresh Summer Taste
RECIPE: RAINBOW SALAD
SALAD INGREDIENTS:
1 pound small red potatoes
½ pound of sugar snap peas or ½ cup of shelled peas
½ pound fresh green beans
1 red pepper, sliced in strips
Cherry tomatoes, cut in half
1 can kidney bean or chick peas
¼ red onion thinly sliced
1 bunch of lettuce, romaine or red leaf
6 hard boiled eggs, cut in quarters or a can of tuna
½ cup pitted black olives (optional)
DRESSING INGREDIENTS:
1/3 cup olive oil
¼ cup lemon juice
2 teaspoons each of fresh oregano and thyme, minced or ½ teaspoon of dried
1 teaspoon Dijon mustard
½ teaspoon salt and ¼ teaspoon pepper
TO MAKE:
Whisk together dressing ingredients and set aside
Small red potatoes: Cut in quarters and cook in boiling water until tender (10 minutes or less.) Drain and toss with 1 tablespoon of dressing.
Green Beans: Bring water back to a boil. Add beans and cook for 3-4 minutes. Dunk into ice water and add them to paper towel
Sugar snap peas: Add them raw or cook in boiling water for about 3 minutes
Carrots & Red Pepper: Use raw or drop into boiling water for about 3 minutes. Remove & dunk in ice water and add to paper towel
Kidney beans or chickpeas: Toss with onion and 1 tablespoon dressing
Toss lettuce with 2 Tablespoons dressing and arrange on a platter. Toss green bean, carrots and red pepper with 3 Tablespoon of dressing.
Arrange vegetables, beans, eggs, olives on the lettuce. Serve with any leftover dressing.
tips and tricks
Rainbow Salad
Use the same water to cook all the veggies one at a time. Remove veggies with slotted spoon and dunk into cold water to stop the cooking. It’s an easy way to get more nutrition.
Salad additions: Toss these into your salads or serve them on your rainbow plate
Avocado: Creamy, nutty taste that’s a powerhouse of vitamins and minerals
Roasted Veggies: On a rimmed cookie sheet toss carrot sticks, sliced summer squash or zucchini and onions with 1 Tablespoon of olive oil. Season with salt and pepper. Bake at 450 for 15 to 10 minutes until tender. Turn once
Tuna Fish or cooked chicken add more protein
Capers add sharp tangy flavor and lots more antioxidants
Cheese adds more calcium. Just use a little for flavoring
Nuts add crunch and flavor. Walnuts, almonds and pistachios have antioxidants and vitamins and protein. Pecans are high in healthy fats, antioxidants.
Tomatoes, Tomatoes Tomatoes: As soon as they arrive
With salads the possibilities are endless. Have Fun! Mix and match your veggies! Make rainbows and enjoy
Light Summer Dressing for veggies salads:
Mix ¼ cup lemon juice with ¼ cup feta cheese and 1 Tablespoon of olive oil. Add ¼ cup of mint for a refreshing taste
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