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

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.

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© Eat Smart, Be Fit Maryland!Maira Gall