Danielle Daugherty NTR 300 Rick Hall

Danielle DaughertyNTR 300Rick Hall

•A & B Commodities (Brown Box)•Processed (End Products)

Food Distribution Program Areas

“A” Group

Fruits, Vegetables, Meats

“B” Group

Cheese, Flour, Oils Pasta,

Grains

• Farm to School

8%

44%26%

23%

How Commodity Funds Are Used

Not Sure/No ResponseMainly For ProcessedEqual Amount of EachMainly For Raw Commodi-ties

Breakfast at Litchfield

Breakfast PlatePlate Cost: Commodity

Plate Cost: Commercial

$.76 $1.65

Savings by using commodities: $.89 per plate

What’s For Lunch?

Spaghetti and Meatballs

Plate Cost: Commodity

Plate Cost: Commercial

$.95 $1.45

Savings by using commodities: $.50 per plate

Commodities Used:

Advance Food Company Processed Meatballs

A243:Spaghetti Sauce

A408:Sliced Peaches

B836:Whole Grain Spaghetti

How much can

I save????

Santa Cruz Valley Union High School District

What is Farm to School? Farm to School is broadly defined as a program that connects schools (K-12)

and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and

nutrition education opportunities, and supporting local and regional farmers. Since each Farm to School program is shaped by its unique community and region, the National Farm to School Network does not prescribe or impose a list of practices or products for the Farm to School approach. The National

Farm to School Network envisions a nation in which Farm to School programs are an essential component of strong and just local and regional food

systems, ensuring the health of all school children, farms, environment, economy and communities.

There are many publications available for download, along with the Farm to School brochure at www.http://www.farmtoschool.org/resources.php

Salad Bars/Farm To School

http://saladbars2schools.org/

Salad Bars/Farm To School• Vegetables & Fruits

• Themed Bars—ethnic, holiday

• Specialty Foods—taco, chili, potato, pizza, etcSample Salad Bar

Menu

• Greens:• Lettuce-Iceberg, Romaine, lettuce mix

• Vegetables:• Garbanzo Beans, carrots, celery, peas, onions, mushrooms, broccoli, cauliflower,

tomatoes

• Fruits: • Melon (cantaloupe, honeydew, watermelon), bananas, apples, strawberries, pears,

peaches, dried fruits (raisins, cranberries, apricots)

• Proteins:• Meats(turkey, ham, tuna, chicken), cheeses, cottage cheese, yogurt

• Grain/Bread Items:• Croutons, whole-grain

tortillas, pitas, crackers

• Other Items:• Variety of salad dressings, olives, pickles, salsa, sour cream (low fat),

Vegetable/Fruit Salads (Waldorf, potato, macaroni, fruit salad)

Salad Bar Set-Up

Creative Commoditi

es

• Brown Rice• Carrots• Green Beans• Corn• Fajita Meat• Black Beans

• White Rice• Carrots

• Green Beans• Corn• Egg

• Whole Wheat Flour• Pancakes• Peanut Butter

• Mixed Vegetables

Recipes Using Commodities

YIELD: 1 salad  INGREDIENTS: ___ 2 cups romaine lettuce ___ 1 oz parmesan cheese ___ 1/4 cup croutons ___ 1/4 cup fruit ___ 1 oz light ranch dressing, portioned ___ 1 3-compartment tray (optional serving method) PREPARATION:Check quality of Romaine lettuce to ensure it is washed thoroughly cleaned and drained Place in large compartment Sprinkle Parmesan cheese over Romaine lettuce Place croutons in small compartment Place fruit in the other small compartment Place ranch portion cup on top of in the other small compartment HOLDING:Maintain product temperature at 40 degrees or below 

Parmesan Ranch Salad with FruitCompliments of Paradise Valley Unified District 

YIELD: 1 single serving  INGREDIENTS: ___ 1/2 cup blueberries, unthawed ___ 4 oz. vanilla yogurt ___ 1 oz granola PREPARATION: Place blueberries into bottom of parfait cup Layer yogurt on top of blueberries in parfait cup Sprinkle granola on top of yogurt in parfait cup STORAGE: Store in refrigerator  

Fruit & Yogurt ParfaitCompliments of Humboldt Unified District

YIELD: 150 servings; Serving size: 1/2 cup  INGREDIENTS: ___4 #10 cans green bean, drained ___1 LB cherries dried red tart pitted ___Salt-free seasoning, to taste PREPARATION: In large cooking vessel, mix 4 #10 cans green beans, drained, per 100 servings of drained vegetables Add cherries Add Salt-free seasoning to taste COOKING: Cook to an internal temperature of 165 degrees CCP: Heat all ingredients to 165°F for at least 15 seconds COOLING:Cool and store in refrigerator CCP: COOL FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 40°F WITHINAN ADDITIONAL 4 HOURS (FOR A TOTAL COOLING TIME OF 6 HOURS)  

Green Beans with CherriesCompliments of Saddle Mountain Unified District

Enhancing Your Program

Aluminum Chef:

Using tips from “Tricks of the Trade” from the Fruits and Vegetables Galore! Kits, prepare:

• an appealing and delicious snack• an accompanying nutrition lesson to share with

the group

Each group will receive a whole food item, food prep equipment, and selection of materials for display/garnish.

Time limit – 20 minutes!California Department of Education

• Arizona Department of Education Food Distribution: http://www.ade.az.gov/health-safety/cnp/fdp/

• The Lunch Box: http://www.thelunchbox.org/• Let’s Move Salad Bars To Schools:

http://saladbars2schools.org/ • USDA Food Distribution Programs:

http://www.fns.usda.gov/fdd/• Community Food Connections:

http://www.foodconnect.org/index.asp• Farmer Markets around Arizona

Resources