These delicious green smoothies are made with local Swiss chard. The associated lesson plan includes classroom suggestions for additional activities to do with greens.
Students make green smoothies using local spinach and fruit. The associated lesson plan contains fun facts about spinach, curriculum connections, and extension activities.
This kid-friendly recipe is classroom-friendly, too! It does not require heat or special equipment and students of all ages will enjoy creating and dipping their lettuce wraps.
The National Farm to School Network (NFSN) is teaming up with United Natural Foods Inc., Foundation and Food Day to offer eight mini-grants of $1,000 each to schools that are planning Food Day celebrations/events during 2013 National Farm to School Month (October). Hurry! The deadline to apply is March 15.
Kids at Freedom Trail Elementary in Avery County got a special treat in their school cafeteria recently: kalesadillas (say that five times fast)!
A combination of project activities will further develop regional supply chains to serve the needs of school districts in the region, develop and implement a promotional campaign in support of farm to school initiatives, and create a model Farm to School program that integrates local food in the cafeteria with experiential food and farm‐based education in classrooms.
Children gain knowledge and interest in new fruits and vegetables through making an alphabet boarder for the classroom. Students learn to identify new fruits and vegetables. Students work together to complete a class project.
Students learn to identify new fruits and vegetables. Students associate vegetables and fruits with a positive experience making a fun art project.
Students at Glenn C. Marlow Elementary School in Henderson County, NC, celebrated Get Local @ School apple month this February by inviting Chef Matthew Linebeck from Season’s Restaurant at Highland Lake Inn to come and teach them how to make delicious apple recipes.