It's summer, so it's time for outdoor meals and barbarques. While you're cooking this summer, keep it local and healthy by shopping at farmers' markets around the county.

The Rockland County Department of Health encourages that residents shop at these many markets to get the freshest and healthiest produce available. 

“Since produce at the Farmers’ Markets is locally grown, it does not have to travel as far as the typical grocery store fruit or vegetable," said Dr. Joan Facelle, Rockland County Commissioner of Health. "It’s usually fresher, picked at the peak of flavor, and rich in vitamins and minerals."

At these markets, there are flexible payment methods as well. 

Spring Valley Farmers' Market accepts food stamp (EBT) cards, which can be used to purchase tokens. These tokens act as “cash” at the market and cab be used to buy:

• fruits and vegetables
• breads
• meat, fish and poultry
• dairy products
• maple and honey products
• seeds and plants that produce foods
• baked goods
• jams, sauces and soups

The Haverstraw, Nyack, Piermont, Spring Valley and Suffern Farmers’ Markets also accept New York State WIC checks for fresh fruits and vegetables

“You can’t get any fresher unless you grow it yourself,” said Michelle S. Kleinman, RD, CDN, CLC, Rockland County Department of Health Public Health Nutritionist, “so shop at the following County’s Farmers’ Markets for tasty and nutritious food you can bring home to your family:”

Haverstraw Farmers’ Market

• Sundays, 9 a.m. - 1 p.m. from June 12 - Oct. 30
• Located in front of the Haverstraw Village Hall on Maple Avenue
• NYS WIC checks and NYS Farmers’ Market Nutrition Program checks are welcome
• Bus Routes: TOR #91, Red & Tan #11A

Nyack Farmers’ Market

• Thursdays, 8 a.m. - 2 p.m. from May 12 - Nov. 23
• Located at the municipal parking lot on Main Street
• NYS WIC checks and NYS Farmers’ Market Nutrition Program checks are welcome
• Bus Routes: TOR #59, #91, #92, TAPPAN ZEExpress, Red & Tan #9 - 9A

Palisades Farm Stand

• Saturdays, 9 a.m. - 1 p.m. from June 11 - Nov. 19
• Located at Palisades Community Center on 675 Oak Tree Road, Palisades, NY
• Bus Route: Red & Tan #9A

Piermont Farmers’ Market

• Sundays, 9:30 a.m. - 3 p.m. from June 5 - Nov. 20
• Located at the corner of Piermont Avenue and Ash Street
• NYS WIC checks and NYS Farmers’ Market Nutrition Program checks are welcome
• Bus Route: Red & Tan # 9A

Spring Valley Farmers’ Market

• Wednesdays, 8:30 am - 4 pm from July 6 - Nov. 16
• Located at the community parking lot on North Church Street
• Food Stamp (EBT) cards, NYS WIC checks and NYS Farmers’ Market Nutrition Program checks are welcome
• Bus Routes: TOR #59, #91, #92, #94 TAPPAN ZEExpress, Red & Tan #11A and #11C

Suffern Farmers’ Market

• Saturdays, 8:30 am - 1 pm from June 11 - Nov. 19
• Located at the corner of Lafayette and Orange Avenues at the commuter parking lot
• NYS WIC checks and NYS Farmers’ Market Nutrition Program checks are welcome
• Bus Routes: TOR #59, #93, LOOP #3

Valley Cottage Farmers’ Market

• Sundays, 9 am - 2 pm from June 12 - Nov. 20
• Located in the town commuter lot at 1 New Lake Road
• Bus Routes: TOR #91 

It's hot out and what's better than watermelon? Here's a recipe from RCDOH and most of the ingredients can be picked up at a local farmers’ market.

"When watermelons are in season, they’re often locally grown, which means they might have a smaller carbon footprint than some other fruits."

Watermelon & Arugula Salad

Ingredients

• ½ pound arugula leaves
• 3 pound watermelon (approximately), remove rind and dice into ¾ inch pieces
• 1/3 cup olive oil
• ¼ cup lemon juice (freshly squeezed from the juice of 2 lemons)
• ½ tsp. Kosher salt (optional)
• ¼ tsp. fresh ground pepper
• 1 Tbsp. fresh Basil – minced (3 – 4 basil leaves)
• 5 ounce shredded Parmesan cheese  

Directions

1. Wash the arugula and place in large bowl with diced watermelon
2. Sprinkle with Parmesan cheese.
3. Make the dressing—in a small bowl whisk together the oil, lemon juice, salt (if desired), pepper and basil
4. Pour dressing on the arugula and watermelon
5. toss until the dressing covers salad and serve

Makes 6 servings. 

Nutrition Facts: Calories 260, Total Fat 19 grams, Saturated Fat 6 grams, Trans Fat 0 grams, Cholesterol 25 grams, Fiber 1 gram, Protein 11 grams, Vitamin A 35%, Vitamin C 30%, Calcium 25%, Iron 6%.  This nutritional information is based on ½ teaspoon Kosher salt.  

For more information and additional recipes call the Health Department at 845-364-2500 or visit www.rocklandsteps.org.