File:20160722-AMS-LSC-0285 (28418608822).jpg

Parsley from the vendors at the U.S. Department of Agriculture (USDA) is used for the USDA Farmers Market's VegU educational tent demonstration of a Spanish Tomato Salad on Friday, July 22, 2016, in Washington, D.C. A "VegUcation" can be received 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) 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

1. USDAFarmersMkt

 www.usda.gov/farmersmarket 

USDA Media by Lance Cheung.

Spanish Tomato Salad Yields 4 servings Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes 2 tomatoes 2 cloves of garlic 1 tbsp parsley 3 tbsp olive oil salt and pepper, to taste 1. Wash, slice, and then cut tomatoes in half. 2. Peel and finely chop cloves of garlic. 3. Wash and chop fresh parsley. 4. Place tomatoes on a plate and dress with salt, pepper, olive oil, garlic, and parsley.