WSU Extension Insert NWHarvest--June 2016.pub

WSU Extension Insert NWHarvest--June 2016.pub

WSUExtensionCorner
By Gina Ord and Holly Lacell, Yakima County Extension
FoodDemonstrationsandTastings
—BeFoodSafeandEncourageHealthyChoices!
Welcome to the WSU Extension corner! WSU Extension works with food banks and food pantries through our
SNAP‐Ed program and also with low‐income individuals through our EFNEP (Expanded Food and Nutri on
Program). For contact info for your nearest county office, or to find peer‐reviewed publica ons, please visit
our website at: h p://extension.wsu.edu/.
Why do a food demo? Demonstra ons and food tas ngs are a wonderful way to
encourage your guests to take (and actually use) healthy and some mes unfamiliar
foods.
 Seeing is Believing—many people believe cooking healthy foods is me
consuming and difficult. Show them it can be quick and easy!
 MmmMmm Good!—lots of people think they don’t like healthy foods like
veggies and whole grains, but trying and liking a sample creates consumer buy‐
in. Kids can influence their parents to make the recipe at home a er trying a
sample. Also, the smell of fresh cooked foods and a friendly server creates a
welcoming and pleasant environment.
 “I don’t know what to do with this”—recipe demonstra ons not only allow consumers to taste a new food, it also
allows them to observe and learn cooking skills and new ways of preparing healthy foods or unfamiliar ingredients.
FoodSafetyTipsforaSuccessfulFoodDemonstration
 Person(s) handling food must have a food workers card. Obtain one at:
www.foodworkercard.wa.gov
 Always use proper handwashing techniques and wear gloves
 Make pre‐por oned samples so that consumers are not touching the
main dish or serving utensils
 Keep hot foods hot and cold foods cold! Store foods either below 40° or
above 140°. Throw away samples that have been at room temperature
a er 2 hours, less if the room is hot.
WSU Extension programs and employment are available to all without discrimina on. Evidence of noncompliance may be reported
through your local WSU Extension office.
Recipe
Title—English
Mango
Salsa
Ingredients
Serving Size: 2 Tbsp.
1⁄4
PHOTO
• Prep me: 10 minutes
Item
Item
Ingredients
2
1/2 cup
Directions
cup thawed
Item frozen
chunks)
1 tablespoonmangoItem
per recipe:all
$1.13
1.Cost
Combine
ingredients in a bowl.
Cost per serving: $0.31
2. Serve with baked tor lla chips.
1⁄2 cup
For more recipes, visit
h p://recipefinder.nal.usda.gov or
 1 tbsp. diced red onion
1.
Instruc ons
 1 tbsp. chopped fresh
2.
Instruc ons
3.
Instruc ons
or 1 tsp dried cilantro
(op onal)
you know...
InstrucDid
ons
5.
Instruc ons
To speed
6. Instruc
ons up ripening,
place mangos in a paper
7. Instruc
ons temperature.
bag at room
NUTRITION FACTS
Serving
Serving
size size
1⁄4 cup  1 mango,
Itempeeled
1⁄4 cup
pi ed, Item
and diced (or 1
4.
X servings
Yield Yield
www.fruitsandveggiesmorema ers.org
Nutrition Information for Serving Size:
For more recipes, visit
Calories:
20
 1/4 teaspoon salt
Total Fat:
0g
 Juice of 1 lime or 2
Saturated
Try This! Fat: 0g
Dietary Fiber:
1g
Cholesterol:
0mg
Sugars:
4g
Sodium:
75mg Protein:
tbsps. bo led lime juice
Trans Fat
0g
h p://recipefinder.nal.usda.gov
Carbohydrates: 5g
0g
This material was funded by USDA’s Supplemental Nutri on Assistance Program. The Supplemental Nutri on Assistance Program provides nutri on assistance to people with low income. It can help you buy nutri ous
foods for a be er diet. To find out more, contact your local DSHS‐Community Service office. This ins tu on is an equal opportunity provider and employer. 05/16
This material was funded by USDA’s Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact
your local DSHS-Community Service office. This institution is an equal opportunity provider and employer. 10/12
Recipe Title—Español
Salsa de Mango
Ingredientes
Porción: 2 cucharadas •
Item
1⁄4
PHOTO
Tiempo de Preparación: 10 minutos
Item
Ingredientes
2
1⁄4 taza 1 mango,Item
pelado sin hueso y
cortado en
cuadritos (o 1 taza de
Item
trozos de mango congelado,
1⁄2 taza
Item
descongelados)
1 cucharada
Item
 1 cucharada de cebolla roja
picada
1⁄4 taza
1.
Instruc ons
2.
Instruc ons
3.
¿Sabia
Instruc
ons que…?
4.
Instruc ons
 1 cucharada de cilantro fresco
picado o 1 cucharadita de
cilantro seco (opcional)
5.
Instruc ons
 Jugo de 1 lima verde o dos
ParaInstruc
acelerar
6.
onsla maduración, meta
los mangos lugar en una bolsa de
Instruc ons
papel a temperatura ambiente.
7.
Rinde:
X porciones
Instrucciones
1/2 taza
Tamano de
servido:
NUTRITION FACTS
1.
Mezcle
todos
los
ingredients
en un tazon.
Por receta: $1.31
Sirva con
Por2.servido:
$0.31pedazos de tor
llas al horno.
Para mas recetas, visite:
h p://recipefinder.nal.usda.gov or
www.fruitsandveggiesmorema ers.org
Información Nutricional por cada porción:
Para más recetas, visite
Calorías:
20
Grasas trans
0g
h p://recipefinder.nal.usda.gov
Grasa Total:
0g
Carbohidratos: 5g
cucharadas de jugo de limon
Grasa
0g
Para variar
losSaturadas:
sabores un poco:
de botella
Colesterol:
0mg
Sodio:
Fibra Dieté ca: 1g
Azúcar:
75mg Proteina
4g
0g
Este material se desarrolló con fondos proporcionados por el Supplemental Nutrition Assistance Program (SNAP en inglés) del Departamento de Agricultura de los EE.UU. (USDA en inglés). El Supplemental Nutrition
Assistance Program (SNAP en inglés) ofrece asistencia relacionada con la nutrición para gente con recursos limitados. Estos beneficios le pueden ayudar a comprar comida nutritiva para una mejor dieta. Para obtener más
Este material
se desarrolló con
con fondos
proporcionados
porsociales
el Supplemental
Nutrition Assistance
Program es
(SNAP
en inglés) delyDepartamento
de Agricultura
de los EE.UU.
información,
comuníquese
la oficina
de servicios
de su condado.
Esta institución
un empleador
proveedor que
no discrimina.
5/16 (USDA en inglés). El Supplemental Nutrition Assistance Program (SNAP en inglés) ofrece asistencia
relacionada con la nutrición para gente con recursos limitados. Estos beneficios le pueden ayudar a comprar comida nutritiva para una mejor dieta. Para obtener más información, comuníquese con la oficina de servicios sociales de su condado. Esta institución es un
empleador y proveedor que no discrimina. 10/12