Somerville Farm to School Project

A few weeks ago, Winter Hill Community Innovation School fourth grade students had the opportunity to taste test a modification of a popular menu item during their lunch period. Leslie Schmille, Framingham State University Dietetic Intern, invited students to sample Toasted Cheese with Trees, a grilled cheese sandwich with roasted broccoli. Grilled cheese with roasted broccoli Thirty-five students participated in the taste test as well as several staff members. Overall, the sandwich was well received by students with 77% voting that they ‘liked’ the sandwich.   Several students enthusiastically replied “Yes!” when asked if they would like to see the sandwich on the school lunch menu. Students stated they love the taste of broccoli and cheese together. Adding broccoli to the sandwich provides additional key nutrients for students, such as vitamin A and C as well as fiber. It also is a benefit to the department because it creates a complete menu item for a reimbursable schoo

Thank you to Farm to Institution New England for recognizing the hard work of the Somerville Family Learning Collaborative (SFLC)! In collaboration with the Somerville Farm to School Project, the SFLC held Literacy Pop-Up Events  at 8 Somerville schools in June 2014 that were attended by over 500 families. The events provided parents with creative ways to teach reading skills through the lens of food, from taste tests to grocery store scavenger hunts to food diaries and more. Thank you to the SFLC for their amazing work! The following is a repost from the Farm to Institute New England: The votes are in and we are thrilled to announce the winners in the Northeast Farm to School Recipes for Success Contest ! Grand Prize ($300 prize): Iron Chef – Salad Challenge Elizabeth Lichtenberg from Alton Central School in Alton Bay, NH Runner Up ($100 prize): Raising a Reader – Food Literacy Workshop Karyn Novakowski from Somerville Farm to School Project in Somerville, MA Runner Up

On this snowy, chilly first day of spring we bring you a little Farm to School inspiration from around web! The Wisconsin School Garden Initiative shares ideas about choosing the right tools for children of all ages. They encourage us to "consciously create opportunities for our students to learn how to use tools, at every age." Watch the winning short films from this year's  Real Food Media Contest . We enjoyed the animated film, simply titled FOOD.  FOOD | 2015 Real Food Media Contest Winner from Real Food Media Project on Vimeo .

On Wednesday, March 11 we kicked off our National Nutrition Month Celebration at the Arthur D. Healey School. During lunch, we held a tasting of a Veggie Yogurt Dip . Students tried the dip on green, yellow and red peppers. Each student who tried the dip received an "I tried a new food today" sticker! They also had a chance to vote whether they would eat it again. Almost 200 students tried the recipe with an amazing 81% of them voting to eat it again! Thank you to Caitlin Kelly, PEP Grant Director and Leslie Schmille, Framingham State Nutrition Intern for helping out with the event. Content and photos provided by Karyn Novakowski, PEP Nutrition Education Coordinator.

During our National Nutrition Month celebrations we are featuring a savory Veggie Yogurt Dip (recipe adapted from Shared Appetite ). The dip itself contains carrots, spinach, kale and red pepper. Paired with red, green and yellow peppers it is definitely a "Go Snack"! Remember "Go Snacks and Salads" are snacks or salads that contain red, yellow and green (colors in a traffic light). When you see these three colors together on your plate, you know that you have created a healthy, nutrient packed meal.  Veggie Yogurt Dip   We paired our dip with tri-colored peppers but you can use cucumbers, carrots, or celery. We hope you try this recipe with your family! Veggie Yogurt Dip Recipe Ingredients 1 17 oz container Greek yogurt 3 tbsp. mayonnaise 1 tbsp. agave nectar (or honey) 1/2 cup kale, chopped 1/2 cup baby spinach, chopped 4 scallions, thinly sliced 1/2 cup red bell pepper, finely diced 1/2 cup carrot, grated 3 garlic

This week we begin a series of National Nutrition Month celebrations with an event at each of our bronze award winning  HealthierUS Schools Challenge  schools: Arthur D. Healey School Dr. Albert F. Argenziano School East Somerville Community School John F. Kennedy Elementary School West Somerville Neighborhood School Winter Hill Community Innovation School National Nutrition Month, celebrated annually in March, is a campaign brought to us by the Academy of Nutrition and Dietetics . The theme for 2015 is "Bite into a Healthy Lifestyle," which encourages students and families to make informed choices about food choices and daily exercise. Here in Somerville, our schools are celebrating with a cafeteria taste test! We will be sampling a "Go Snack & Salad." "Go Snacks and Salads" are snacks or salads that contain red, yellow and green (colors in a traffic light). When you see these three colors together on your plate, you know that you have