Farm to School: April 2024 Newsletter
Spring has Sprung: Embrace the Season’s Bounty
Ah, Spring. The season where nature awakens from its winter slumber. Gone are the days of heavy stews and winter comfort food. As the world bursts forth with vibrant colors and fresh produce, school cafeterias have a fantastic opportunity to embrace the season and offer students a delightful spring fling on their lunch trays.
Many schools are fortunate to have access to local farms. Spring is the perfect time to partner with local growers, food hubs, and incorporate fresh, seasonal produce on the cafeteria menu. This not only supports local agriculture but also ensures students are getting the highest quality ingredients at their peak of flavor.
By embracing the fresh flavors and vibrant colors of Spring, school cafeterias can transform student lunches into a delightful and nutritious experience. By working together, we can make school lunches a reflection of the vibrant energy and fresh flavors that Spring brings.
Seasonal Spotlight: Introducing Ramps to School Menus
Aromatic Treasure
This April, we're excited to introduce a unique and flavorful addition to the Local Food for Schools (LFS) Catalog: ramps (Allium tricoccum). These North American perennials, also known as wild leeks or spring onions, offer a delightful introduction to foraged foods for students.
Botanical Description and Sustainable Practices
Ramps resemble green onions but boast 2-3 much broader leaves. Two distinct varieties are commonly found: one with a distinctive purple/burgundy streak on the leaf stems or bulb, and another with narrower leaves lacking the purple hue. While the entire plant is edible, promoting sustainable harvesting practices is paramount. Region Roots partners with responsible foragers like Edaphon Farm, who ensure responsible harvesting techniques to avoid depleting ramp patches. Our focus is on procuring the leaves, leaving the bulbs undisturbed to allow for plant regeneration.
Availability and Educational Opportunities
Ramps will be available later this month of April in the LFS Catalog. This presents a fantastic opportunity to incorporate them into student lunches as part of a taste test or exploration of seasonal ingredients. Their unique flavor profile, similar to a combination of onion and garlic, can add a delightful touch to various dishes.
Bringing the Local Harvest to the Classroom
Integrating ramps into the school menu is a wonderful way to connect students with local, seasonal produce while fostering an appreciation for responsible foraging practices. We encourage educators to utilize this opportunity to discuss the importance of sustainability and explore the fascinating world of wild foods.
<<<FEATURED RECIPE>>>
April Food Celebrations
April 8 - National Empanada Day
April 12 - National Grilled Cheese Day
Spinach and Tomato Grilled Cheese
April 12 - National Garlic Day
FEATURED FARM
>>> EDAPHON FARMS
Crown Point, Indiana
We are a farm and homestead focused on cultivating life: soil life, animal life, plant life, fungal life, and human life. Our offerings are focused on unique and particularly healthful produce including gourmet mushrooms, heirloom and rare fruits and vegetables, and specialty garlic. Our farm is a in health, flavor, and curiosity of everything life and nature have to offer.
Regions Roots Welcomes Spring with Local Delights
This April, Regions Roots is thrilled to expand its offerings with two exciting new seasonal items, sourced from exceptional local farms:
Wild Ramps from Edaphon Farm: These vibrant, forest-grown delicacies will add an onion garlicky kick to your favorite dishes. Edaphon Farm, known for its commitment to cultivating unique and healthful produce, brings these wild ramps fresh from the forest floor to your table.
Green Garlic from Kankakee Valley Homestead: Enjoy the delicate flavor of young garlic shoots with our Green Garlic, sourced from Kankakee Valley Homestead. This versatile ingredient adds a touch of mild garlic nuance to a variety of culinary creations.
Both Edaphon Farm and Kankakee Valley Homestead share our dedication to providing high-quality, locally grown produce. By incorporating these seasonal specialties into your meals, you're not only indulging in delicious flavors, but also supporting sustainable farming practices within our region.
Stay tuned for more exciting updates on seasonal offerings and local partnerships at Regions Roots!
UPDATES
Grant application remains open, please go to the Innovation Hub website, HERE
Our USDA-funded grant-making initiative offers funding, training and other assistance to partnerships that include farmers, food producers, suppliers, distributors, schools, and organizations.
Deadline to submit application is April 30, 2024
TRAININGS
Only 30 open registration spots remain for Indiana school nutrition/foodservice professionals and school health services professionals to attend a free Trauma-Informed Nutrition Security Training sponsored by the IDOH, DNPA, and facilitated by Leah's Pantry, a national leader in trauma-informed nutrition. This unique training will provide a fresh perspective on nutrition with the objective of increasing the health and resilience of your students and their families.
Participants will:
Explore the relationship between positive and adverse experiences and nutrition.
Learn the basic process and principles of a trauma-informed approach and how to apply these to your work.
Be provided with an opportunity to reflect on professional implications of your own relationship to food and self-care.
This training will include approximately one hour of self-paced work before each live session (three hours total, to include videos, activities, readings) and three 1.5-hour Zoom webinars (see schedule below). The self-paced work can be completed in smaller increments, with progress saved as you go.
Live Session Schedule:
Tuesday, April 16: 3-4:30pm ET
Tuesday, April 23: 3-4:30pm ET
Tuesday, April 30: 3-4:30pm ET
Please note: The live Zoom sessions are an integral part of the training, so it is highly recommended that participants attend instead of watching the recording at a later time.
RESOURCES
Farm to School Office Hours
Join Farm to School Coordinators from the Indiana Grown for Schools Network and other farm to school and early care stakeholders each month to discuss and find answers to your questions related to local foods. Farm to school office hours are on the third Wednesday of each month from 3:30 - 4:30 PM ET. You can request a monthly calendar hold by emailing Brianna Goode at bgoode@health.in.gov
Questions or feedback about the program?
Would love to hear from you!
Reach out to Veronica Jalomo, Farm-to-School Coordinator,
veronica@nwifoodcouncil.org, (765) 412-6136
