Ralph C. Mahar Regional School District (Orange, MA) is bringing a local, fall twist to a cafeteria classic. Food Service Director Katrina Bressani & her team prepared Koginut squash (cross b/w kabocha and butternut) from Wards Berry Farm (Sharon, MA) and baked it with marinara, mozzarella, basil, and parmesan. Their Squash Parmesan was served with a salad featuring tomatoes from Backyard Farms (Madison, ME), whole wheat garlic knot, and a Bosc pear grown at Yonder Farms (Albany, NY). Check out Mahar’s upcoming December menu for more seasonal ideas.
Seekonk Public Schools is rolling out something special with Chartwell’s Teriyaki Chicken Sushi Roll! Chef Steve DaFonseca and his team served their sushi with a cucumber tomato citrus salad featuring cucumbers and tomatoes from Ward’s Berry Farm (Sharon, MA). Paired with a crisp edamame carrot slaw, this meal is a hit! Check out Director DaFonseca’s upcoming November lunch menu for inspiration.
Wilmington Public Schools students are enjoying roasted local chicken (recipe) and summer vegetables this fall. Wilmington Food Service Director Mary Palen and her team sourced rotisserie chicken from Nallie Pastures in Dracut, MA, corn on the cob from Northern Valley Farms in Granby, CT, romaine lettuce from CT Food 4 Thought in Torrington, CT and apples from Blue Hills Orchard in Wallingford, CT. Follow Wilmington School Nutrition on Facebook, X, and Instagram (@cafewildcat_)!
Springfield Public Schools’ Chicken Caesar Salad (Recipe) is kicking off the school year with crispy Little Leaf Lettuce grown year-round in Devens, MA in a hydroponic greenhouse! Students at Springfield’s High School of Commerce had the opportunity to customize their salad with such toppings as cherry tomatoes, cucumbers, baby carrots, croutons, diced chicken, and cheese. A pear, orange and scratch made Ceasar dressing round out the tray. Follow Home Grown Springfield on Facebook and Instagram @homegrownsps for more program updates!
Phone: (413) 253-3844
Email: info@massfarmtoschool.org
