Food Pantries

Regional Food Bank Food Pantry Locator

Capital City Rescue Mission

Capital District Regional Market

Capital Roots Veggie Mobile

Colonie’s Farmer’s Market

Delaware Community Farmer’s Market

Focus Churches

Mater Christi Church Food Pantry

New Covenant Presbyterian Farmer’s Market 

The First Church in Albany

Washington Park Farmers Market

Women’s Health Center Wic Program

Community Gardens

Albany Victory Gardens

Clinton Community Garden

Morris Street Community Garden

Tivoli Preserve Community Garden

Food Pantries

Catholic Charities of Columbia

Chatham Area Silent Pantry

Valatie Ecumenical Food Pantry

Community Gardens

Hasting-on-Hudson Community Gardens

Hawthorne Farmscape Ecology Program

Kite’s Nest

Food Pantries

Capital Roots Veggie Mobile

Concerns-U

Historic St. Mary's Church

Trinity Alliance Albany
 

Community Gardens

Capital Roots

Produce Project

Stow Hill Community Garden

Food Pantries

Capital Roots Veggie Mobile

County Food Service Programs

Daily Bread Food Pantry

Schenectady County Department of Social Services

Schenectady Food Resources

SiCM Food Pantry

SiCM Summer Meals

Community Gardens

Central Park Rose Garden

Octopus’s Garden - https://muse.union.edu/octopus-garden/about/ 

Value Urban Farm

Banana and Strawberry Parfait

Ingredients 

1 banana (sliced)

4 strawberries (sliced)

1 cup yogurt (any flavor)

2 tablespoon granola 

1 tablespoon of chia seeds 

Directions

Slice bananas and strawberries into bite-sized pieces. In small bowl, add 1/2 cup of yogurt and half of each ingredient then mix. Add the remaining yogurt and combine it with the rest of the ingredients.

Have fun with this recipe! Mix and match using different types of fruits and yogurt! 

Banana Toast

Ingredients

1 banana

2 slices whole grain bread

1 tablespoon peanut butter

1/2 teaspoon cinnamon

1 tbsp olive oil (or coconut oil)

Directions

Smear the peanut butter on both slices of bread. Cut banana into small slices and layer them on one slice of bread. Sprinkle cinnamon over the layered bananas and put the other slice on bread, peanut butter side down. 

Add oil to pan and heat on medium. Fry the sandwich on both sides for 2-3 minutes until nice and brown. Remove from heat, cut in half, serve and enjoy!

Watermelon Salad

Ingredients

3 cups watermelon (cubed or balled)

1 1/2 cups sliced cucumber (remove seed)

2 tablespoons mint (thinly sliced)

1/3 cup crumbled feta cheese

3 tablespoons olive oil

1 tablespoon lime juice

pinch of salt and pepper to taste

Directions

In a large bowl, add the watermelon, cucumber and mint. To make the dressing, whisk together in a small bowl, the olive oil, lime juice and salt and pepper. Drizzle the dressing over the melon and mint mixture and toss to coat. Place in a serving bowl then sprinkle with feta.

Watermelon & Strawberry Smoothie

Ingredients

2 cups frozen strawberries

1 cup chopped watermelon

1 cup low-fat plain yogurt

2 teaspoons honey (optional)

1 lime

Directions

In a blender, combine strawberries, watermelon, yogurt, honey (optional) and lime juice. Puree until smooth. Pour into a cup and enjoy! Garnish with a small watermelon slice.