Growing Green by What You Eat

Growing Green By What You Eat

Mon 13 Feb 2012

Story by Michelle Malm and the Kelseyville Unified School District
 

Local fruit ranchers and vegetable farmers enjoy a welcome association with Kelseyville Unified School District’s farm-to-school program run by the Director Michelle Malm. For the past 3 years, this partnership has introduced a wide variety of fresh fruits and vegetables to the plates and palates of the students in the Kelseyville school district.

Zucchini, pumpkin, kale, basil, several varieties of potatoes, tomatoes and winter squash, as well as apples, pears and melons have a new-found place in the schools’ breakfast and lunch menus. While, at first, ‘things green’ were not always eagerly embraced, in time, students have been not only willing to try, but find they actually enjoy new entrees, side-dishes and desserts made with farm-fresh produce.

Taking students into the fields and orchards to help in planting, weeding and harvesting has been an integral part of the success of and support for the program. Participating students have a ‘growing’ sense of pride, knowing their involvement is producing a tangible and delicious result, which they see featured on their school menu. And the word gets spread about the value of healthy, fresh foods as they share their experiences with fellow classmates. The ‘farm’ part of this program is especially important for students who have not had the opportunity to garden at home as they gain a first-hand knowledge and appreciation of ‘where food comes from'.

Requisite to a successful farm-to-school program in our schools is a dedicated and creative kitchen staff. Initial staff concerns about the time required to prepare and cook fresh foods were quickly overcome by the staff’s own innovations in streamlining food preparation processes. Our work really is a labor of culinary love – with health and nutrition as top priority. Quoting a member of the kitchen staff, “Knowing we are feeding students’ bodies and minds with fresh and healthy food brings great satisfaction to our efforts.” The kitchen staff and occasionally students suggest recipe ideas, feeling a personal sense of pride when ‘their dish’ is selected for the menu.

Each day, our head cook, assistant cook and 5 kitchen aides work at a ‘fast-food’ pace to prepare tasty meals that are anything but ‘fast food’. They are constantly encouraged by the appreciation expressed by faculty and students alike for the variety and tastiness of the breakfast and lunch menu items offered to them.

Maintaining a successful farm-to-school program takes leadership, determination, a desire to connect with local growers, and creativity in developing and/or trying new recipes. As well, it takes flexibility to adapt to seasonal produce availability, and to adjust menus from feedback requested and received from the students.

At the end of the day, there is nothing more rewarding than knowing we’ve done our best to serve the students of Kelseyville Unified School District fresh, delicious and nutritious meals.

About the Author: Michelle Malm is the Director of the School to Farm program at Kelseyville Unified District School, Kelseyville, CA.