Raspberry Salsa
Yields 4 to 6 servings
Prep. Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
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1 cup fresh raspberries
2 tbsp. mint, chopped
2 tbsp. jalapeno chili peppers seeded and finely chopped
2 tsp. lemon juice
¼ tbsp. salt
pepper to taste
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1. Coarsely chop half of the raspberries and toss with the remaining whole berries, mint, and basil.
2.Add the pepper and lemon mixture.
Let stand no longer than 10 minutes before serving.
Original recipe adapted from The New York Times
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VegUcation is happening at the ‘VegU' tent, where educators ‘VegUcators’ demonstrate free 10-minute fruit and vegetable classes taught by U.S. Department of Agriculture (USDA) employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), and Food Safety and Inspection Service (FSIS) at the USDA Farmers Market outside the USDA headquarters in Washington, D.C., on Friday, July 8, 2016.
During this season of the outdoor USDA Farmers Market, 26 recipes will be taught at the VegU tent.
Federal employees and public visitors can get a “VegUcation” and learn how to pick, prepare and store the featured seasonal fruit or vegetable. The scheduled demonstration dates are the peak harvest time to look for these foods.
The goal is to increase fruits and vegetables in meals and help the customers understand what is in season.
Guests can receive a free recipe card, and can start shopping for ingredients at the market.
www.usda.gov
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
www.usda.gov/farmersmarket
USDA Media by Lance Cheung.
