Using Local

How to Use Farm-Fresh Ingredients.
Here are a few tips to safely prepare and use local foods in your cafeteria:

Acquire the Right Tools.
Having the proper tools helps in the preparation process, and sharp knives can be a huge asset when processing large quantities of fresh produce. Getting used to sharper, larger knives will help you to prep food more quickly. Food processors and buffalo choppers are also ideal tools because they also help to quicken fresh food preparation. If you don’t have them already, they are well worth their cost, as they save on labor. Buying this equipment is a great fund-raising project for a PTO, wellness committee or any parent group, since it helps facilitate the preparation of fresh, healthy meals.

Learn How to Steam Well.
TO AVOID OVERCOOKING: Cook as close to service times as possible and remove from heat IMMEDIATELY as the vegetables continue to cook. A professional steamer is your easiest tool, but they vary widely in their intensity, so steam for the lowest amount of time, then check for doneness and
continue steaming only if necessary. (For those who don’t have a steamer, fill a pot with two inches of water. Bring to a boil and add vegetables to be steamed. Cover and steam until vegetables reach desired doneness).

Use Produce in Salads/Salad Bars.
Salads move produce fast. Many kinds of vegetables can be added to salads. Just cut up what’s in season -carrots, string beans, apples or melons.

Sell Fresh Produce to Your Students.
Keep trying. Your enthusiasm helps “sell” new dishes, but you’ll also need a dose of patience. Don’t be frustrated if it takes a few times (or more) to get students to try new recipes. Consider techniques such as giving out samples before adding an item to your menu. Linda Truscott, Food Service Director at Norris School District, suggests selecting a class (she uses 4th graders) that will communicate to the other levels and raise interest in the new foods and recipes. This process has been proven effective and is well worth the effort!

Cross the Cafeteria-Classroom Divide.
All school staff members are educators. Help circulate information and lessons found on this website to teachers and their students. They will help support your work to bring better foods to students.

Let the World Know You Are Serving Fresh Local Produce.
Support for your work may come from unexpected places. Let the students, student organizations, school board, school newsletter, PTO, or town paper know that you serve fresh, local, healthy foods at your school.

More information and recipes coming soon...