Thursday, April 28, 2016

Carrot Fries!

Check out these tasty Carrot "Fries" from this week's taste tests at RES & CHMS and try out the recipe posted below! The kindergarteners will learn more about carrots in their Harvest of the Month lesson today and the 5th, 7th, and 8th graders at CHMS will be taste testing and making carrot muffins tomorrow in health class. Thanks to our farm partners at VYCC for sharing the harvest!



Carrot Fries: 

Pro Tip:  You can mix up the flavor and use whatever spices you have at home!

YIELD
6 servings

INGREDIENTS
2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic

DIRECTIONS
Preheat oven to 400 degrees.
Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.


Some favorite quotes:

"These are actually pretty great"
"How come they're sweeter when you cook them?"
"I love when you do these!"

Monday, April 25, 2016

Spring Harvest!

Check out this week's bounty featuring 200 pounds of carrots from The Farm at VYCC and organic baby kale, spinach, and parsnips from Jericho Settlers Farm! Keep an eye out for these goodies in the cafeteria and for our taste tests on Tuesday and Wednesday at RES & CHMS featuring carrot fries!


Save the Date(s)!

As we near the end of the school year, it's time to start thinking and planning for next year's Farm to School Program. In order to increase access to local foods in our school cafeterias, fund field trips to farms in the area, and provide nutrition education in the classroom we are hosting a few fundraisers and we hope you will join us! First up:


  • Silent Auction at the Skinny Pancake in Downtown Burlington
Join us during Skinny Pancake's Bluegrass Brunch on the Waterfront in Downtown Burlington on Sunday, May 15th from 11am-3pm. Live music starts at 12pm and food goes all day! We have tons of great auction items from our generous neighbors at  Hen of the Wood, City Market, Healthy Living, Smugglers Notch Resort, Cabot Cheese, Green Mountain Coffee, and more! Help to support Farm to School for years to come!

When: Sunday, May 15th 11am-3pm 
Where: Skinny Pancake Restaurant 60 Lake Street Burlington, VT 
What: Silent Auction to benefit Farm to School Programming at RES & CHMS

  • Benefit Bake at American Flatbread in Downtown Burlington
Join us the evening of Tuesday, June 14th and celebrate the end of the school year with a pie! American Flatbread will donate a portion of their pizza sales from this night to our Farm to School Program at RES & CHMS ($3.50 for each large and $1.75 for each small). This includes take out and dine in! We hope you will join us for dinner and support Farm to School for years to come!

When: Tuesday, June 14th (Dinner Service)
Where: American Flatbread Restaurant 115 St. Paul Street Burlington, VT
What: Benefit Bake & Raffle

Happy (Belated) Earth Day to all!

Check out this letter from our Food Service Director, David Horner:

Today may look and seem like a typical Friday in late April, but did you know that people all around the world will be celebrating Earth Day? 

If you’ve never celebrated or heard of Earth Day, it has become an annual event, celebrated on April 22 every year. Groups worldwide will host events to demonstrate support for and provide education about ways to protect our environment. Since 1970 the movement has been motivating people to action.

So, how can you participate in Earth Day from your own home? Simple! Take a break from meat.
Here are a few impactful ways you can help the environment by reducing your meat consumption: 
 
1.     Reduce Your Carbon Footprint - The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly 15 percent of the man-made greenhouse gas emissions that are contributing to climate change worldwide, far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
2.     Minimize Water Usage - The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu typically requires 220 gallons of water per pound.
3.     Help Reduce Fossil Fuel Dependence - On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand.

There is no doubt that animal agriculture is one of the most significant contributors to global, human-induced greenhouse gas emissions. Intensive factory farming also harms the environment by polluting the air, water and soil with manure and other contaminants.

As an added advantage, when you curb your intake of meat, you can reduce your risk of heart disease, diabetes, stroke and cancer as well as limit obesity. It’s a fun and easy way to improve the nutritional quality of your diet!

And if you want to continue to help the planet, your health and spare animals from factory farming, you can try Meatless Mondays every week.  Meatless Monday is a weekly holiday from meat and a program that promotes the opportunity to get the week off to a healthier start.

The concept of Meatless Monday dates back to WWI, when it was implemented as a way to conserve resources for troops fighting abroad. In 2003, when  the U.S. began fighting a war of a different kind—a war on chronic, preventable disease such as heart disease—it was a team at the Johns Hopkins Bloomberg School of Public Health that understood the dire need to reintroduce Meatless Monday.

As the District Food Service Coordinator of Chittenden East Supervisory Union, I’m proud to say that our schools are doing their part by participating in Meatless Mondays, as well as serving a variety of meatless meals throughout the week. Our students love giving back by being more mindful of what they put on their plate, whether it’s a bean and rice burrito or a protein-packed three-bean chili.

As you look for ways to help our planet today, think about replacing your hamburger with a tasty veggie burger, or trying all new recipes that push vegetables to the center of the plate. Our world will thank you.
David Horner is the District Food Service Coordinator of Chittenden East Supervisory Union and a Middlesex resident.



Thursday, April 7, 2016

Locally Delicious at Camel's Hump!

Every day our all star kitchen staff at Camel's Hump prepares a tasty salad bar and daily soup in addition to featured lunch items. You can regularly find local, organic vegetables from area farms like Maple Wind Farm, Jericho Settlers' Farm, and The Farm at VYCC. Today's salad bar featured roasted Vermont Soy tofu, pickled beets, rainbow carrots, roasted parsnips, and baby spinach all from local producers. Additionally, we had a tasty Carrot/Parsnip/Ginger/Turmeric soup jam packed with nutrients and local vegetables from VYCC and JSF farms. We sure are lucky to have such great partners in our community!