Celebrate Locally Grown Food Through Farm to School!

Farm to School is a term that is used to describe efforts to incorporate locally-grown foods into school or preschool menus, and activities used to generate interest and learning about local food. In Maryland, a whole week in September known as “Homegrown School Lunch Week” is sponsored by the Maryland Department of Agriculture and Maryland State Department of Education to encourage schools to feature locally-grown foods on the school lunch menus, encourage school-wide celebrations of locally-produced food, and teach about where food comes from. Nationally, Farm to School is recognized in the month of October.

Celebrate Farm-Fresh Produce at School and at Home! 

• Visit a local farmers’ market or farm stand with your child to learn more about the foods grown in your area and take something home to try.
•  Visit http://marylandsbest.net/ to learn more about local agriculture and visit a pick your own farm or local creamery to try locally-made ice cream or dairy products.
•  Experiment with gardening with your child by placing a seed on a moist cotton ball in a clear plastic bag or cup and watch it as it grows.
• Try growing your own produce in a small container garden. See http://eatsmart.umd.edu/locallygrown/gardening for tips on starting your own garden.

Visit your local library to find a great book to share with your child. Below is a selection of books to choose from:

• “Before We Eat: From Farm to Table” by Pat Brisson
• “Seed, Soil, Sun” by Cris Peterson
• “Max Goes to the Farmer’s Market” by Adria F.
• “Tops and Bottoms” by Janet Steven
• “Growing Vegetable Soup” by Lois Ehler
• “In the Garden with Dr. Carver” by Susan Grigsby
• “How Did That Get in My Lunchbox?” by Christine Butterworth

Try our recipe made with fresh Maryland Produce

Crunchy Apple Coleslaw

Serves 4

Ingredients: 1 cabbage (small) washed and shredded.

1 carrot (medium) washed and grated. ½ green pepper, washed and chopped

1 apple, washed and chopped.

1/3 cup low-fat yogurt, plain

1 Tablespoon low-fat mayonnaise

1 teaspoon lemon juice

¼ teaspoon dried dill Salt and pepper

Directions:

1. In a large mixing bowl, add the cabbage, carrot, green pepper, and apple Stir together.

2. Put the yogurt, mayonnaise, lemon juice, and dill in a small bowl. Stir together to make a dressing.

3. Pour the dressing over the salad.

4. Add salt and pepper to taste.

5. Toss to mix.