Fall Slaw

Posted by: JC Food on Monday, November 28th, 2011
In Category Food |

We are truly lucky to be able to source so much delicious, fresh produce locally through our numerous farm partnerships.  This Fall Consalo Farms of Vineland, NJ has supplied us with some simply spectacular seasonal vegetables.  Thus far, have enjoyed everything from tomatoes, lettuces, and herbs at the beginning of the school year to more hard veggies like squash and potatoes as the temperature has dropped.

Just last week one of our incredibly talented school chef’s created a colorful raw slaw with sweet potatoes, beets and parsnips.

Raw Fall Slaw

He simply julienned all of the veggies into thin matchstick sized pieces and marinated them over night in homemade French-style vinaigrette.  Adding a garnish of coarsely chopped parsley, this dish was a welcomed addition to the daily lunch salad bar.

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  1. Jeon says:

    on a seven-grain roll, steamed bccoorli and a fresh fruit cup. (For a typical school meal, click here) Plants Work for Popeye So a focus on fruits and vegetables is a logical choice. As

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