Fresh Bites Winter Edition 2023

Farm to School Across New York State

Farm to School Feature

COMPILED BY JULIE M. RAWAY, MPH, RDN, CDN, SNS, FAND FARM TO SCHOOL CHAIR

Seneca Falls Central School District Submitted by Lindsay Wilson, Family and Consumer Science Teacher A t CMe ynnt edre, rr suen Abcya Ad emma yn, doau Fr lMe iegd, i a Wa nidl l st oh ne , FpArCe Sp at er ea dc hheyrd, Lr oi npdosnai yc gorf ol ewt ttuocwe es rasnbdyhpelrabnst itnogbae vgarroi we tny bib a i b r n u s l g e id t u t e l u a . c , E e r a a a c i n n h d b t o o G w w o u e c r r h m a h r a e d s t , L K b e a a t l s t e i u l , ,

Argyle Central School District Submitted by Meaghan Wilkins, Food Service Director SAcrhgoyol el MC eonnttrha!l AS cl lh3orodl , D4 itsht,r 5i ct th wa ansd v6i tshi t eg dr abdye rt hs ec aMmaep lteh rEoxupgehr iaesn wc eeil nl aOs cst oo mb eer Hf oSr sFt aurdme nttos that were interested. Students learned how maple syrup is made and also got to sample NY maple products.

c e. “The students see the grow tower i nt htehier mi net edri ea scte. nTt he re, ya na rdei ct uc raitocuhse s aonf dwwh ae t l ewt et ha er emgtraoswt ei nt eg s. tI ts goemt se tchoeuml d tbhei ngkr ionwg na bi no ut ht ewthoawt eerl ss ,e” r r e o s s o p a t y o s s n ! s A S i t m b u i d a li n e ty n d t a i s s F i t n l o e L i m g i , n a C d k H s e a S s y C u ’ s r s e c F h o th o o e o d l b a l o i n a t d i t s o N o m n u t o f r o f i r t t i h o o e u n

r t n t r h s e , Tohnec es tfaofrf ah al avbe au ns edda lneot tt uh ceer st ifmo re f wr eassh tsoa ml a da ks ea na ds aolna dt ht oe i br rsianngdowviecrhteos saht al ur en cwhi tfhr otmh e t ehlee mM ee nd ti aa rCyesnctheor ’osl ,t oFwr aenrk. WK en iagrhet ’ps l, at ne anci nh ge rosn. sharing the produce with our cafeteria as it continues to produce more. c o s l w a c s h e s o r e o i s s l h d fu a is v ll t e r o i p f c i t w c . k a L e t i d e n r d f , r s t o a h m y e h p t a H h s e l s e M t v u e e d d ls e i a n a t r C s e e ww nt h h e o e r ’ r h s e e t t l o p h w e t y e a r k s e o h n o ca u t r w ld e o o b s f e e t , h p a e a n r d t a o t t w r e i e m o r c . m c T a i s n h i e g o i Photo Credit: Amanda Fleig (took photos of students), Lindsay Wilson (took photo of the salad)

Photo Credit: Meaghan Wilkins

Delicata squash roasted with salt, pepper and cinnamon, served as “Delicata Smiles”.

Farm to School Mohawk Valley Submitted by Hayley Mielnicki, RDN CDN and Jake Perrin, OHM BOCES Assistant Food Service Director Wt eh set md i os trrei lcat ns dwai tnhdi nC lt ihnet oOnn Ce ei dnat -rHa le Sr kc hi mo oe lrs- ,Ml oacdai tseodn i Bn OCCe En St rFa ol oNde wS e Yr ov ircke aPr reoagmr aomn g Mp aardt ii sc oi pna, tNi negwi nY owr kh .oKl ei tscahl ee np us rucphearsvei ss oorfsl oi nc aelafcoho bd us iflrdoi mn g Cuot mi l i mz eoan mT ha sr et eard oFradremr i ni ng a v al ii sl at bolne ai nwc leuedkel yb be ea tssi s, ctaor dr oetcsi ,dree wd hc hi cahr di t, egma rsl itco, ph ue rr bc hbausne c. hS ee as soofntahlyimt eem, cs i tl ahna tt raor ea n d parsley, onions, kale, potatoes, shallots and assorted squash varieties. Osncehi od oa l- Hl uenr ckhi mp er or -gMr aamd i sf oo rn yBeOa rCsEaSnhda hs abse reenc pe iuvrecdh at hs ei nagdl do ictai ol nf oaol dr es i tmo bs ue rr vs ee mi ne nt ht e h o i n s f o t t o h r r e p y . u p A r r c o s h d t a h u s e c i t n p s g r a o 3 n g 0 d r % a v m e o n f s d h p o a r r o r s e d t s u h a c a t m t s a f e r o n e r u s l u u in n it c a e h l d l f 3 f o o 2 r r l a o o l u l c a b r t u p io t r o n o g s n , r e a t h y m e e . r a O e r f a o t r e f e n t h t p i e r m a p e c r t s o i c g th a r l a e l m n im e ’s e i t d s ptuor cphuar sc ehsa sme aadme of ruonmt s al ac rr og es sr tt hh ea ns tiamt em. We dhi ai ltee ltyh ol oscea pl uf arrcmh as sceasnasr ue pspt illyl ll oe ca adls atnod w fa h s r t o m i l l e l s s c t a o h l u e a n t p t o r t u o o r d w u c a o c r t m d l i m t s h t u e f n r i o i n t m i c e e s a n h t d i a v i v r e e e , c i n t t l e c y v a l e n o r c s h a t e i l l a f l a r f r e d m e o l f a i . m n A d p ll e o m r w s a o i k n n e g a d l o e t u c o r i s p k i u o it r n c c s h h e a a n b s s e a y pc ar on gi rnat me g ar antde ot hu or sf ea rf mo osdf sr oi nmt od tohwe ne xt hi set irnoga dm. eWn uh i rl ee dt hu ec es es tphuer cbhaar sr ei esr ws bi l el town el ye nm oa uk re up a small portion of our target spending for the NYS 30% percent program, they have several benefits - a challenged and motivated staff, new and fun foods for our students, and a direct purchase from a farm in our community. Photo Credit: Hayley Mielnicki, Sue Arnsten. and Debbie Roberts o e u t f o r t o h r m e o v w N ie Y t w h S

TOrcut ombaenr s2b0utrhg bMy i hd advl ei nSgc ha no oalpcpellee bt ar sattiendg Fi na rtmh et os cShcohool ocl amf eot enrt iha .o n Dv aurri ient gi e lsu tnoc ht a 5s tt eh -a8nt dh tghr ea nd egrusews se tr he eg ci voer nr etcht r ve ae rdi ei ft fye. rTernut ma pa np sl eb u r g ’ s oa nwdn SHnoa fpf md riar ge oFna, raml l sopf rwo hv ii dc he dwtehree tdherve ee l ov ap reide tbi eysC, oE rmnpe il rl eU, nCiovretrl saint yd. , At hf et ei rr fgauveosrsi ti ne -gt at hs tei na gp pa lpepvl ea .r Ti eht iee as ,ptphl ee swt ui tdhetnhtes mh aods tt ov ovtoetse wf oars t h e Stonapprodmraogtoenl.oTchaellystgurdoewnntsaepnpjloeyse. d the activity, and it was a great way

Trumansburg Farm to School Program Submitted by Paul Buck and Gail Brisson

Rainbow carrots were roasted with potatoes, shallots, garlic and herbs.

Fresh herbs including dill and parsley, alongside fresh garlic were used to make homemade tzatziki dip.

Photo Credit: Gail Brisson

Chioggia beets were roasted with butter and salt to be served alongside butternut squash soup, pizza sticks, local yogurt and milk.

WINTER 2023 e i r t ian toimscphleomolesn, ctrNeaYtTinhguorpsdpaoyrst,uanimtieens ufotrhsattuhdiegnhtlsigthotsleNarYnfoaonddsetnwjoicyefoaomdo! nth. Julie is passionate about connecting farms JULIE RAWAY, MPH, RDN, CDN, SNS, FAND • CHAIR FreshBites 35 at v J a u B c l r i a o e t o i g o m r n e e s w - T a u r io o p g u o a n n B d a O f a C d r E a m i S r e y w r s f h a m e r r m a e r i s k n h e e S ts k w , a r o n e r e s k a t s a t e u w l r e i a t s n h , t N 1 s Y , 5 a a s n n c d h d a o h n o a y l s t d h a i i s l n w tr g a i c e y t l s s s l e i o n t v o t e h d d e o f o S w o o u i d t t h e h s f e o p r o e n d c T i . a i J l e u l r y li o e lo f i c s N a t e l h w f e o o Y R d o e r . g k S is h S t e t e a r p t e l e a d n w D s h i h e o t

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