Our Harvest of the Month program showcases Montana-grown foods in classrooms and cafeterias.
Each month, we coordinate with school food services to promote one locally grown item (e.g. kale) by serving it in a meal, offering taste tests, and delivering educational lessons. These lessons include activities surrounding both the nutritional and agricultural aspects of the food.
The three primary goals for this program are to:
Expose students to new, healthy foods
Develop new school food service recipes
Support Montana farmers and ranchers
As one of the Harvest of the Month exercises, students are asked to taste and rate the food. The ratings are “TRIED IT” or “LIKED IT” or “LOVED IT”. Here is a sample ratings summary:
Now THIS is a zucchini!!!
Here is a gratifying message from the father of one of our kids about our September 2018 Harvest of the Month featuring zucchini:
As the father of a very picky eater, I was shocked to hear my 8 year old son tell of the Farm to School program at Pine Creek School, today.
This kid has never met a vegetable he didn’t absolutely hate! Seriously, we have to hide spinach in everything so he doesn’t develop scurvy.
So, when he came home raving about zucchini roll ups, and how he’d eat them everyday, I nearly fainted.
If it is at all possible, I would love to have a copy of this recipe.
We are so thankful to live in Montana, and to have these types of programs available to our children.
Keep up the good work!
Here’s the recipe for Zucchini Roll-Ups:
- 1 medium zucchini or other summer squash — Cucumber works great too!
- Hummus or Pesto (homemade or from the store)
- Any veggies you’d like to put inside (e.g., shredded carrots, bell peppers, red cabbage, avocado, etc.)
- Fresh herbs (basil, mint, cilantro, etc.), chopped or torn from stem.
- Use a vegetable peeler or mandolin to slice zucchini lengthwise into 1/4″ thick strips.
- Spread hummus or pesto thinly and evenly on each strip.
- Lay the cut vegetables and herbs on top of the hummus or pesto.
- Roll up zucchini tightly, and secure with a toothpick, if necessary
- Serve immediately. Best enjoyed fresh!
- Below is the recipe for Basil Pesto
Makes 15 – 20 roll-ups
Here’s the recipe for Basil Pesto:
One more benefit of Farm to School of Park County programs: The people who work in our schools’ food service departments are gratified to have students eat and enjoy more fruits and veggies:
More Farm to School means more children understand healthy food choices. Salad bar and fruit/veggie consumption in the elementary schools has increased threefold! Our kitchen staff is eager and willing to incorporate more fresh, local foods!
–Leslie Ammerman, Lead Cook for Livingston Public Schools