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.
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This institution is an equal opportunity provider. This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more about Maryland’s Food Supplement Program (SNAP), contact the Maryland Department of Human Resources at 1-800-332-6347 or apply online at https://mydhrbenefits.dhr.state.md.us/.
© Eat Smart, Be Fit Maryland!Maira Gall