Danielle Daugherty NTR 300 Rick Hall

A & B Commodities (Brown Box) Processed (End Products) “A” Group Fruits, Vegetables, Meats “B” Group Cheese, Flour, Oils Pasta, Grains Farm to School

Breakfast Plate Plate Cost: Commodity Plate Cost: Commercial $.76$1.65 Savings by using commodities: $.89 per plate

Commodities Used: Advance Food Company Processed Meatballs A243: Spaghetti Sauce A408: Sliced Peaches B836: Whole Grain Spaghetti How much can I save???? Santa Cruz Valley Union High School District

What is Farm to School? Farm to School is broadly defined as a program that connects schools (K-12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. Since each Farm to School program is shaped by its unique community and region, the National Farm to School Network does not prescribe or impose a list of practices or products for the Farm to School approach. The National Farm to School Network envisions a nation in which Farm to School programs are an essential component of strong and just local and regional food systems, ensuring the health of all school children, farms, environment, economy and communities. There are many publications available for download, along with the Farm to School brochure at www.

Vegetables & FruitsVegetables & Fruits Themed Bars—ethnic, holidayThemed Bars—ethnic, holiday Specialty Foods—taco, chili, potato, pizza, etcSpecialty Foods—taco, chili, potato, pizza, etc Sample Salad Bar Menu

Greens: Lettuce-Iceberg, Romaine, lettuce mix Vegetables: Garbanzo Beans, carrots, celery, peas, onions, mushrooms, broccoli, cauliflower, tomatoes Fruits: Melon (cantaloupe, honeydew, watermelon), bananas, apples, strawberries, pears, peaches, dried fruits (raisins, cranberries, apricots) Proteins: Meats(turkey, ham, tuna, chicken), cheeses, cottage cheese, yogurt Grain/Bread Items: Croutons, whole-grain tortillas, pitas, crackers Other Items: Variety of salad dressings, olives, pickles, salsa, sour cream (low fat), Vegetable/Fruit Salads (Waldorf, potato, macaroni, fruit salad )

Brown Rice Carrots Green Beans Corn Fajita Meat Black Beans White Rice Carrots Green Beans Corn Egg Whole Wheat Flour Pancakes Peanut Butter Mixed Vegetables

YIELD: 1 salad INGREDIENTS: ___ 2 cups romaine lettuce ___ 1 oz parmesan cheese ___ 1/4 cup croutons ___ 1/4 cup fruit ___ 1 oz light ranch dressing, portioned ___ 1 3-compartment tray (optional serving method) PREPARATION: Check quality of Romaine lettuce to ensure it is washed thoroughly cleaned and drained Place in large compartment Sprinkle Parmesan cheese over Romaine lettuce Place croutons in small compartment Place fruit in the other small compartment Place ranch portion cup on top of in the other small compartment HOLDING: Maintain product temperature at 40 degrees or below Parmesan Ranch Salad with Fruit Compliments of Paradise Valley Unified District

YIELD: 1 single serving INGREDIENTS: ___ 1/2 cup blueberries, unthawed ___ 4 oz. vanilla yogurt ___ 1 oz granola PREPARATION: Place blueberries into bottom of parfait cup Layer yogurt on top of blueberries in parfait cup Sprinkle granola on top of yogurt in parfait cup STORAGE: Store in refrigerator Fruit & Yogurt Parfait Compliments of Humboldt Unified District YIELD: 150 servings; Serving size: 1/2 cup INGREDIENTS: ___4 #10 cans green bean, drained ___1 LB cherries dried red tart pitted ___Salt-free seasoning, to taste PREPARATION: In large cooking vessel, mix 4 #10 cans green beans, drained, per 100 servings of drained vegetables Add cherries Add Salt-free seasoning to taste COOKING: Cook to an internal temperature of 165 degrees CCP: Heat all ingredients to 165°F for at least 15 seconds COOLING: Cool and store in refrigerator CCP: COOL FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 40°F WITHIN AN ADDITIONAL 4 HOURS (FOR A TOTAL COOLING TIME OF 6 HOURS) Green Beans with Cherries Compliments of Saddle Mountain Unified District

Arizona Department of Education Food Distribution: The Lunch Box: Let’s Move Salad Bars To Schools: USDA Food Distribution Programs: Community Food Connections: Farmer Markets around Arizona