Regional Healthy Food Guide
The content of this publication is solely the responsibility of the authors and does not necessarily represent the official views of Health Research, Inc. (HRI), the NYS Department of Health, or the Health Resources and Services Administration (HRSA). Funding for this publication was made possible by HRI, NYS Department of Health, and HRSA, under grant number 6H95RH001223002.
Regional Food Resources in the Adirondacks
How to Find, Select, and Access Healthy Foods Near You
Food Justice Summit
Adirondack Health Institute, in collaboration with the Adirondack Food System Network, hosted the annual Food Justice Summit in both 2022 and 2023. Click the links below to access the conference agendas, archived presentations, and additional information regarding these events.
The Adirondack Food System Network Story Map
The Data Analytics team of the Adirondack Health Institute and the Adirondacks ACO developed and expanded the Adirondack Food System Network Story Map, to serve as a tool for regional stakeholders to access data pertaining to food resources, food insecurity, and relevant statistics impacting local communities.
With support from the Adirondack Foundation in 2022, the Adirondack Food System Network Story Map has been enhanced to navigate through relevant data and information on various aspects of the regional food system. The Story Map contains additional data on chronic disease and social determinants of health, as well as features to compare maps side-by-side to explore trends, relationships, and potential correlation between different food system data sets.
Farmers Market Tips
Go Early
The best stuff goes fast!
Go Late
Vendors may discount their produce at the day’s end.
BYOB
Bring your own bags, baskets, and don’t forget cash!
Be Spontaneous
Trying new things is part of the fun of a farmers market!
Know What’s In Season
Check out the seasonal fruits and vegetables below!
Talk To Vendors
They’re usually more than happy to tell you how to prepare & use their products.
Seasonal Fruits and Vegetables
Spring
- Asparagus
- Avocados
- Bananas
- Broccoli
- Carrots
- Celery
- Collard Greens
- Garlic
- Kale
- Lettuce
- Mushrooms
- Onions
- Peas
- Pineapples
- Radishes
- Spinach
- Strawberries
- Turnips
Summer
- Avocados
- Bananas
- Bell Peppers
- Blackberries
- Blueberries
- Cantaloupe
- Carrots
- Celery
- Cherries
- Corn
- Cucumbers
- Eggplant
- Garlic
- Green Beans
- Honeydew
- Mangoes
- Peaches
- Plums
- Raspberries
- Strawberries
- Squash
- Tomatoes
- Watermelon
- Zucchini
Fall
- Apples
- Bananas
- Beets
- Bell Peppers
- Broccoli
- Brussel Sprouts
- Carrots
- Cauliflower
- Cranberries
- Grapes
- Green Beans
- Mushrooms
- Onions
- Parsnips
- Pears
- Peas
- Pineapples
- Potatoes
- Pumpkin
- Raspberries
- Rutabagas
- Spinach
- Sweet Potatoes
- Winter Squash
Winter
- Avocados
- Bananas
- Beets
- Brussel Sprouts
- Carrots
- Celery
- Grapefruit
- Kale
- Onions
- Pears
- Pineapples
- Potatoes
- Pumpkin
- Rutabagas
- Sweet Potatoes
- Swiss Chard
- Turnips
- Winter Squash
Grocery Aisle Tips
Dairy
Low-fat and fat-free milk provide just as much calcium as whole and 2% milk but have fewer calories. Look for low-fat or reduced-fat cheese.
Grains
Rice and pasta are low-cost grain options. Try to make half of your grain intake whole grains.
Proteins
Choose lean meats such as chicken and turkey and make sure they are at least 93% lean. To save money, buy the value or family-sized pack and freeze what you don’t plan to use at that time. Eggs, beans, and peas are all great examples of protein-rich foods.
Fruits & Vegetables
Try buying canned fruit in 100% fruit juice and canned vegetables with “no salt added”. Just as fresh but often costs less and lasts longer. If you have freezer space, buy frozen vegetables without added sauces. Buying in-season produce is usually less expensive and has peak flavor.
Healthy Eating and Food Budgeting
Read The Label
Check out the Nutrition Facts.
MyPlate Food Groups
Try to make ½ your plate fruits and vegetables, ¼ whole grains, and ¼ protein!
Check Ads
Shop the weekly sales.
Embrace Leftovers
Pack each part of your dinner separately and use to make new meals tomorrow.
Don’t Go Hungry
Research shows that you spend an average of 64% more when you shop hungry.
Portion Control
Try portioning out snacks into individual serving sizes, using Tupperware or plastic baggies.
Meal Planning
By planning your meals, you’ll curb the urge to go out to eat.
Careful With Coupons
If it’s not on your list, you’re not saving money. If you don’t need it, don’t buy it.
Keep a List On the Fridge
Replace items as needed, spreading your food budget out rather than making one big trip. Review food sales and coupons in advance.