Posts Tagged ‘local food in schools’

Eating Locally All Year Round

Posted by: JC Food on Wednesday, February 15th, 2012

Eating locally is a core value of JC Food!

We have been fortunate to be able to source locally grown produce throughout the entire school year thanks to our farm partnerships.  This winter Consalo Farms in Vineland, NJ have provides us with a host of delicious hard winter vegetables such as Parsnip, Turnips, Yams and Butternut Squash.

Here one of our expert school food staffs peel pounds of parsnips to roast up and serve to their students.

Peeling Parsnips

Peeling Parsnips

Our resident chef, Nancy Burgos-Jackson, combined several of these yummy veggies to create a comforting Root Vegetable Mash. Pictured below served family-style together with Parmesan Roasted Brussel Sprouts and our locally raised, antibiotic- and hormone-free chicken bites.

Seasonal and local eats!

Seasonal and local eats!

Want to try this recipe at home? Here you go  . . .

Root Vegetable Mash

1 lb. turnips, peeled and diced into 1/2 inch pieces
1 lb. sweet potatoes peeled and diced into 1/2 inch pieces
1lb Yukon gold potatoes peeled and diced into 1/2 inch pieces
3 TBS butter
3/4 cup skim milk
salt and pepper to taste

Place turnips, sweet potatoes, and yukon gold potatoes in a pot and cover with cold water.
Bring to a boil. Reduce heat; cover the pot and simmer until all turnips and potatoes are fork tender.
Drain well.
Return to the pot and coarsely mash with a potato masher or hand mixer.
While mashing, add butter. Then add milk a little at a time.
Season to taste.

ENJOY!

Fall Slaw

Posted by: JC Food on Monday, November 28th, 2011
In Category Food | 1 Comment »

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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