“Bits and Bites”

Healthy Eating and Activity Teams

October 2015

Celebrate National Farm to School Month

October is National Farm to School Month, a time to celebrate the connections that are happening all over the country between schools and local food.

Farm to School is broadly defined as any 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. Farm to School programs are in all 50 states, but since Farm to School is a grassroots movement, programs are as diverse as the communities that build them.

Whether you are a food service professional, a farmer, a teacher, a businessowner or a family member, there are plenty of ways to celebrate and get involved, even if your school doesn’t currently have a Farm to School program. Visit farmtoschool.orgfor additional resources.

There are lots of ways to get involved with Farm to School in your community!

Many Farm to School programs start with a small activity that generates interest and engages the whole community. We hope you can use these ideas for celebrating Farm to School Month as a starting point for establishing a new Farm to School program or strengthening an existing program.

Teachers:

  • Plan nutrition education activities, such as Harvest of the Month, featuring a local food product that is in season.
  • Connect instructional school gardens and garden-based learning activities to the curriculum.
  • Use local foods as a healthy school fundraiser or a feature at a special event.
  • Organize farm tours or trips to the local farmers’ market.
  • Send information about Farm to School Month to parents.

Brought to you by the Rural Health Education Network of

Schoharie, Otsego, andMontgomery Counties

School Food Service Professionals:

  • Promote Farm to School Month on the school menu. Find logos,

Postersand more at farmtoschool.org

  • Do a taste test of local products, or feature one item for lunch, breakfast or snacks.
  • Create a Farm to School salad bar using local products.

Families:

  • Visit your local farmers’ market. Buy something you’ve never tried before, cook it and share it with your family and friends.
  • Ask elders in the family for their favorite recipes featuring seasonal products grown in your region.
  • Cook with seasonal products as much as possible. Find out what products are grown in your region and when. Most State Departments of Agriculture or Buy Fresh Buy Local chapters can provide you with a regional crop calendar.
  • Volunteer at your local school to support a school garden or classroom educational activity.

Farmers:

  • Connect with your local school and offer to conduct a classroom session during October; or offer to host a visit to your farm.
  • Become a classroom pen pal. Many schools don’t have the money for farm field trips, but stories and photos from the farm are the next best thing.
  • Promote Farm to School Month on your farm or at your farmers’ market booth with posters and other materials, which can be downloaded or ordered from farmtoschool.org.

Quotes for the Month of October …

"Those who think they have no time for healthy eating will sooner or later have to find time for illness." -Edward Stanley

Brought to you by the Rural Health Education Network of

Schoharie, Otsego, and Montgomery Counties

Recipe of the Month

Roasted Pumpkin-Apple Soup

(12 servings, about 1 cup each)

Ingredients

  • 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks
  • 4 large sweet-tart apples (i.e. Empire or Cameo) unpeeled, cored and cut into eighths
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 teaspoons salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh sage
  • 6 cups reduced-sodium chicken broth or vegetable broth
  • 1/3 cup chopped hazelnuts, toasted (optional – see Tips)
  • 2 tablespoons hazelnut oil (optional – see Tips)

Preparation

  1. Preheat oven to 450°F.
  2. Place pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until tender and starting to brown, 15 to 20 minutes more.
  3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Option: Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Nutrition

180 Calories; 9 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 3 g Protein; 6 g Fiber; 525 mg Sodium; 569 mg Potassium

Tips & Notes

  • Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
  • To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Source: EatingWell

American I Cancer RBrought to you by the Rural Health Education Network of

Schoharie, Otsego, and Montgomery Counties