This Wednesday we are hosting Family Activity Night (FAN) at school. We have numerous activities planned, including but not limited to: volleyball, wii, step aerobics, chess, health jeopardy, and cooking. The cooking class will be making a snack of winter vegetable soup and potato chive biscuits for all the attendees to enjoy at the conclusion of our evening. Today I will test drive the recipes, courtesy of Edible Schoolyard, in preparation for Wednesday's class.
We have purchased the vegetables from Goranson Farm. Jan Goranson (on the right) and Julia Reid (left) are pictured at the Bath Farmers Market selling their vegetables and maple syrup.
Tips for Farm to School Purchasing
1. Be aware of what is in season when choosing your recipes. Ask the farmers what they have available, visit a farmers market, or check your local co-op or natural foods market to determine what is seasonal. Then, choose your recipes accordingly.
2. Start early. If you can plan ahead, then you can allow plenty of time for communication. Farmers are busy people, and may not be readily available by phone.
3. Be organized. Have a checklist ready of the vegetables or products you are looking for, as well as approximate amounts. Be prepared to share this information quickly and succinctly.
4. Try the recipe in your own home first for increased flexibility. This way, you will have a sense of what ingredients are key, and what can be swapped depending on availability. That way, if the soup recipe calls for leeks and the farm doesn't have leeks, but does have onions, you'll know if you can change the recipe. (or find a new one)
5. Share the transportation. At our school we are lucky enough to have a principal who drives right by Goranson's farm during his morning commute. He kindly offered to pick up the vegetables, saving the Goranson's a car trip.
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