Round and bite-sized with many seeds and juice Good in salads

T O M AT O Ripe tomatoes are red, round or oval, 1 to 6. Eat raw; add to salads & sandwiches. Cook by baking, stewing, grilling, stir-frying. Choose smooth tomatoes, slightly soft, bruise free. Serve in soups, salsas, tomato sauce (in pasta dishes, spaghetti and pizza), and ketchup. Store at room temperature, 2-3 days, away from sunlight. Cut with a serrated or sharp knife. Keep in juice by cutting from stem to blossom end. Ripen tomatoes in a closed paper bag for one to five days, punch several holes in the bag. To peel drop in boiling water 30 seconds, plunge into ice water, use a paring knife to pull away the skin. Flavor worsens in the refrigerator. Refrigerate only extra-ripe tomatoes to keep from further ripening. Plum Tomato Small, egg-shaped, less juicy than slicing tomatoes Best for sauces and cooked foods May remove seeds by cutting in half horizontally, squeeze out the jelly-like juice and seeds. Cherry Tomato Round and bite-sized with many seeds and juice Good in salads Slicing Tomato Biggest tomatoes Slices hold together, cook down in sauce Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5041-2013

Nutrition Notes Lycopene is a natural substance in tomatoes, which gives tomatoes their rich red color. A reduced risk of prostate cancer results from frequent intake of tomato products especially cooked sauces, juices, and ketchup due to antioxidant activity. Eating tomatoes with a small amount of fat increases absorption. Other sources of lycopene include apricots, guava, watermelon, papaya, and pink grapefruit. Find recipes & videos at igrow.org Fresh Garden Salsa Ingredients 2 large ripe, red slicing tomatoes, cored and chopped 1 small white onion, chopped 1 green onion, top included, chopped 1 to 3 jalapeno peppers, finely chopped 1/4 cup cilantro leaves, minced Juice of 1 lime 1 teaspoon salt Directions 1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. 2. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro. 3. Squeeze lime juice over the mixture and sprinkle on the salt. 4. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. 5. Stir again just before serving. Makes about 2 cups. Nutrition Facts per Serving: Calories 30; Fat 0g; Cholesterol 0mg; Sodium 640mg; Carbohydrates 7g; Fiber 2g; Sugar 4g; Protein 1g Sources: http://urbanext.illinois.edu/veggies/tomato.cfm

T O M AT O Ripe tomatoes are red, round, 1 to 6. Choose smooth, slightly soft, bruise free. Store at room temperature, 2-3 days. Ripen tomatoes in a closed perforated paper bag for one to five days. Flavor worsens in the refrigerator. Refrigerate only extra-ripe tomatoes to keep from further ripening. Eat raw; add to salads & sandwiches. Cook by baking, stewing, grilling, stir-frying. Serve in soups, salsas, pasta dishes, spaghetti and pizza, ketchup. Cut with a serrated knife from stem to blossom end. To peel drop in boiling water 30 seconds, plunge into ice water, peel. Find recipes & videos at igrow.org So u t h Da ko t a S t a t e Un ive r s it y, S o u t h Dako t a co u n t i e s, an d U.S. D e p ar t me n t o f Ag r i cu l tu r e co o p e r at i n g. So u t h Da ko t a S t a t e Un ive r s it y a d h e r e s t o AA/E E O g u i d e l i n e s i n o ffe r i n g e d u cat i o n al p r o g r ams an d se r vi ce s. Th is m a t e r ia l wa s f u n d e d by US DA s S u p p l e me n t al N u t r i t i o n Assi st an ce Pr o g r am (S N AP ). Publication: 04-5041-2013

Fresh Garden Salsa Ingredients: 2 large ripe, red slicing tomatoes, cored and chopped 1 small white onion, chopped 1 green onion, top included, chopped 1 to 3 jalapeno peppers, finely chopped ¼ cup cilantro leaves, minced Juice of 1 lime 1 teaspoon salt Directions: 1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. 2. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro. 3. Squeeze lime juice over the mixture and sprinkle on the salt. 4. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. 5. Stir again just before serving. Makes about 2 cups. Nutrition Facts per Serving: Calories 30; Fat 0g; Cholesterol 0mg; Sodium 640mg; Carbohydrates 7g; Fiber 2g; Sugar 4g; Protein 1g Sources: http://urbanext.illinois.edu/veggies/tomato.cfm

Tomato South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Tomato South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Fresh Garden Salsa TOMATO Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving Tomatoes White onion Green onions with tops Jalapeno peppers Cilantro Lime juice Salt 3 large 1 small 1 to 2 1 to 2 1/3 cup 1 lime or 2 Tablespoons bottled lime juice 1 ½ teaspoons 4 large 1 large 2 2 to 3 ½ cup 2 limes or 3 Tablespoons bottled lime juice 2 teaspoons 6 large 2 small 3 3 to 4 3/4 cup 3 limes or 4 Tablespoons bottled lime juice 1 Tablespoon Directions: 1. Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 to 3 tablespoons of water. 2. Finely chop onions, jalapeno peppers and cilantro. In a large bowl, toss together the tomatoes, onions, peppers, and cilantro. 3. Squeeze the lime juice over the mixture and sprinkle on the salt. Or substitute bottled lime juice for fresh lime juice. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. 4. Chill and transport in a cooler. Stir again just before serving. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) http://igrow. org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Fresh Garden Salsa. Place in sealed container in a cooler and transport to the store. Serve with several whole grain scoops or tortilla chips. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates. Ask parent s permission before children may sample. Ask them if they use tomatoes often in their meals. Ask them if they could use this recipe. Point out that this recipe can be served as an appetizer, a condiment, a side dish to meat or poultry, or as a snack. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: 04-5041-2013