MAP operates both a Mobile Market and an urban farm in Buffalo. We grow most of the produce we sell and source the rest from other local farmers so that we can bring fresh, local, natural or organic produce to areas where it is not easy to find grocery stores.
When is the market open? The market is open Thursdays 4 PM-6 PM (Elim) and Fridays 11 AM-1 PM (Moot); June-October.
Where is the market located? The market is located at Elim Christian Fellowship, 70 Chalmers Ave. Buffalo, NY (Thursdays) and BFNC Moot Senior Center, 292 High St. Buffalo, NY (Fridays)
Does the market accept EBT SNAP Benefits? Yes, and we also accept FreshConnect checks, where you receive a $2 check for every $5 you spend in SNAP Benefits. We also administer and accept Double Up Food Bucks (DUFB), where if you spend $10 from your SNAP Card at a participating farmers market, we give you another $10 to buy fresh fruits and veggies at the market! We also accept Senior and WIC Farmers’ Market Nutrition Program (FMNP) checks. As a SNAP vendor, we partner with Cornell Cooperative Extension’s Eat Smart NY program to bring nutrition education to our customers.
What products do the vendors offer? The market offers a variety of in season fruits and vegetables.
What makes your market special? In addition to providing fresh produce, we focus on youth development – we hire youth in the community to work on advocacy, gardening, customer service, and creating value-added products.
Special Events: None planned yet, but stay tuned to our Facebook page and sign up for our newsletter at mass-ave.org so you don’t miss anything!
For more information about Massachusetts Avenue Project (MAP) Growing Green Mobile Market, visit their website http://mass-ave.org/ and their Facebook page at: https://www.facebook.com/MassachusettsAvenueProject
Check out what is being picked this week*:
Peas, Lettuce, Beets, Greens, Radishes, Green Onions, Strawberries, Cherries, Cabbage, Broccoli and Cucumbers.
*Availability will vary by market, due to differences in growing zones.
Recipe of the week: Cheesy Cabbage Casserole