SNAP at the Market

SNAP at the Market

About the Program

United Way of the Southern Alleghenies has partnered with the Greater Pittsburgh Community Food Bank and the Center for Population Health to enable SNAP benefits to be accepted at the Johnstown Farmer’s Market by participating vendors. Healthy, locally grown foods are now accessible to more members of our community. In addition, we’ll be able to accept credit and debit cards for customers wishing to make a purchase.

Visit the Farmer’s Market Manager’s table to swipe your card in exchange for tokens to be used as currency. Individuals using their SNAP EBT card at the market are also eligible for a “bonus bucks” program. For every dollar spent, they will receive a voucher to match it. That’s a win for participants and our area farmers.

Click here for more information about the Downtown Johnstown Farmers Market

The Benefits of Eating LocalSNAP

Did you know that there are some great benefits to eating locally grown food?

  • Local food is full of flavor because it is picked at the peak of ripeness.
  • It’s nutrient dense. The shorter time between harvest and your kitchen means that essential vitamins and minerals aren’t lost.
  • Local food ensures that you are eating seasonally. When food can be purchased by a local grower, it’s in season and more likely to taste better than food that is shipped over long distances. Plus, seasonal food is cost-effective for individuals wishing to get the most out of their food dollars.
  • Local food benefits the local economy. Money spent with local farmers and growers stays in the community.
  • Local food is safer. Because there is less processing, handling, and shipping, locally grown food is less likely to be contaminated.
  • Local food is environmentally friendly. It helps to preserve vital farmland and greenspaces.
  • Additionally, when food is grown locally you have the opportunity to ask questions about how it was raised and harvested. Knowing more about where your food comes from and how it was grown can help you make the best food choices for your lifestyle. For a guide to what fruits and veggies to expect seasonally, please check out In Season Now through PA Preferred Agriculture.

What Should I Make?

Now that you’ve picked up some beautiful produce at the market, you may be faced with the kitchen conundrum “What should I make?” Each week, we’ll feature a recipe from items at the market that you can make quickly, affordably, and without any fancy equipment.

Also, we want to hear from you. What questions do you have about fruits and veggies? Is there a recipe you want to see? Let us know by emailing


Nan McNinney is the local Food Systems Coordinator, housed at the Center for Population Health. 

This is a great recipe, and you can use what you like or have on hand. You can use frozen veggies in the winter. You can make a giant pot or a smaller amount. If you really like a certain veggie, add more. Don’t like it? Don’t put it in at all.

For protein you can add canned black, pinto or kidney beans. Chickpeas are good too.

You can also add small pasta shapes – remember that the pasta will soak up all the broth so don’t put in too much. Start with a cup if making a small batch.

Shopping List:

  • 1 medium onion – peeled and cut into bite sized pieces
  • 2 large carrot or 8 bite sized carrots – peel if necessary and cut into thin rounds
  • 1 medium potato – no peeling needed – cut into bites sized chunks
  • 10-12 fresh green beans or 1 can of cut green beans or ½ a bag of frozen – if whole cut off ends and then into bite sized pieces
  • 1 bag of cole slaw mix (the chunkier the better)
  • 1 head of broccoli – cut stem into bite sized pieces. In separate bowl cut tops into smaller pieces
  • 1 Bell Pepper (any color) – remove seeds and stem. Chop into small pieces
  • 3 medium tomatoes or 2 cans of diced tomatoes – if fresh, cut into small pieces
  • 1 zucchini or yellow squash – no need to peel – cut into small pieces.
  • 1 ear of corn or 1 can of yellow corn – if fresh cut kernels off with a sharp knife – if canned drain

Vegetable or Chicken broth – 1 box or 2 small cans (you can also use bouillon but that will add a lot of salt! If you do – add 2 quarts of water in place of broth with 2 cubes).


  1.  In a large pot with about 2 tablespoons of vegetable oil, add onions, carrots, pepper. Stir occasionally until it all starts to get soft.
  2.  Add potato, squash, broccoli (Just the stem slices) and broth (use the box or can, fill with water and add to pot). If using bouillon, add water then cubes.
  3.  Simmer and stir occasionally until potatoes start to get soft. Add remaining ingredients. If you want more broth add some additional water. If you add beans or pasta add it here.
  4. Stir and continue to simmer until everything is soft – add salt and pepper to taste. (remember – you can add salt, but you can’t take it away). You can also add Basil, Oregano, or Parsley
  5. If you like it spicy add some red pepper flakes but only ¼ teaspoon at a time – as the soup heats it gets hotter so be careful!

Serve warm in bowls or mugs.

Goldfish crackers love swimming in this soup!