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, fat peas and juicy peaches and melon. Tastes you can only get in the summer.

Our farmers accept SNAP, WIC, EBT and offer NYC HealthBucks. Stretch your food budget with the FRESH taste of summer fruits and veggies. Look for a market in your neighborhood. Our fruits and veggies 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 days....and we certainly have a lot of them lately....eating light, smaller meals of FRESH fruits and veggies can help keep you feeling refreshed and satisfied with the energy you want.

  • Snack on cucumbers, radishes, cauliflower or any crisp veggie dipped in hummus or salsa.

  • Mix tomatoes and fruit. VERY REFRESHING!

    • 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.

    • 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 chick peas or ½ cup of mild cheese can turn a veggie dish into a meal.

Too hot for big meals? Serve "tapas" in the summer with a variety of veggie dishes!


RECIPES: Raw Zucchini Salad
Modified from NY Times


  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons onion

  • 2 tablespoons capers, chopped, plus 2 teaspoons caper brine

  • 1 teaspoon lemon zest, plus 1 tablespoon juice

  • 1 garlic clove, minced

  • 3 medium zucchini or summer squash

  • 1/3 cup shaved Pecorino-Romano or Parmesan cheese

  • ¼ cup torn fresh basil

  • 1/3 cup roasted salted almonds, chopped


  • Stir together the oil, onion, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.

  • Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼-inch-thick slabs, then slice those slabs lengthwise into ¼-inch-thick batons. Add to a large bowl.

  • Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

NOTE: Tomatoes & radishes or jalapeno pepper are good additions.



  • Raw veggies give you more nutrition and a crunchier taste.

  • If you want softer veggies, steam very lightly for 2-3 minutes. Cold dishes like these need veggies with good texture.

  • A light dressing of ¼ cup olive oil and 2 Tablespoon of lemon juice works for most dishes. OR use ½ cup of lemon juice and 2 Tablespoon of olive oil for a more refreshing taste.




  • 6 medium-sized tomatoes, roughly chopped

  • 4 large garlic cloves, finely minced

  • 10 leaves basil, cut into ribbons

  • ½ cup extra virgin olive oil

  • Salt and pepper to taste

  • ¼ cup grated Parmesan cheese, for garnish (optional)


  • Place tomatoes, garlic, basil, and olive oil into a large serving bowl. Stir mixture until all tomatoes are coated with oil and garlic is evenly distributed.

  • Cover the bowl and let everything sit for about four hours on the counter at room temperature. Add salt and pepper to taste. Flavors will blend. Can't wait? It's still tasty right out of the mixing bowl!

  • Serve over chilled or warm pasta or bread.


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