The four-lobed crowned orange and beige "Monkey's Butt" pumpkin at the Department of Agriculture (USDA) Farmers Market VegU tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, , on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâ
The four-lobed crowned orange and beige "Monkey's Butt" pumpkin at the Department of Agriculture (USDA) Farmers Market VegU tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, , on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkey's Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their 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 people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market. ( ) ( ) @USDA_AMS #USDAFarmersMkt USDA Media by Lance Cheung. PUMPKIN CURRY SOUP Yields 8 cups Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes 1 tbsp. olive oil 1 medium onion, ï¬
Size: 1581px × 1265px
Location: USA
Photo credit: © Archistoric / Alamy / Afripics
License: Licensed
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Keywords: agriculture, department, educationâ, farmers, garden, gardenâ, market, peoples, pumpkin, pumpkins, usda, vegu, vegucation, âpeoples, âvegetable
