Farm to table is the new restaurant buzz word, but did you know the Colorado Farm to School Project was launched more than seven years ago?
The program has more than 110 public schools in Colorado working with local farms and/or school gardens to produce food for school lunches.
“More people are interested in eating locally grown food. Selling Colorado produce to Colorado schools means healthy farms and healthy children in our state,” according to the project’s website, www.coloradofarmtoschool.org. The key is organizing the food supply chain and spreading awareness of fresh, local options for school lunches.
Schools report that smaller-size apples grown in Colorado are perfect for children and a great way to provide needed vitamins A and C. Studies show eating an apple a day can lower your cholesterol and prevent buildup in the lining of your blood vessels. The phloridzin found in apples also increases bone density.
School salad bars also offer Colorado-grown cabbage, lettuce, carrots, spinach, tomatoes and onions throughout the year.
With that in mind, plan to not only encourage your children to eat healthy school lunches, but to prepare this week’s recipes at home.
The Waldorf Salad recipe is one I have adapted from my childhood, substituting Greek yogurt for the mayo. The Seasonal Cabbage Salad is a recipe friends request after tasting but is a recipe I change up, using seasonal ingredients but keeping the dressing as a constant. Most importantly, be resourceful: Include fresh Colorado produce in your diet, while creating your own farm-to-table meals.
“Healthy eating is a way of life, so it’s important to establish routines that are simple, realistically, and ultimately livable.” — Arthur Agatston
“You can do a lot for your diet by eliminating foods that have mascots.” — Ted Spiker
Ruth Brunner is a Windsor Middle School teacher. Contact her at [email protected].
Waldorf Apple Walnut Salad
1/3 cup Greek yogurt
1 tablespoon vinegar
1 tablespoon sugar
1/4 teaspoon salt and pepper
Whisk together dressing in medium size serving bowl. Then add:
2 sweet red apples, cored and chopped
1 cup celery, thinly sliced
1 cup chopped walnuts
Bib lettuce leaves
Toss ingredients until evenly coated with dressing; serve on a bed of lettuce leaves.
Seasonal Cabbage Salad
1 medium size head of fresh cabbage, cored and finely chopped
3 green onions, sliced thin
2 cups chopped seasonal veggies or fruits ( asparagus, carrots, celery, apples …)
½ cup vinegar
1/3 cup sugar
1/3cup canola oil
1/2 teaspoon celery seeds
¼ teaspoon red pepper flakes
salt and pepper to taste
2/3 cup sunflower seeds or slivered almonds
1/3 cup cran-raisins, optional
Chop and combine salad ingredients in a large bowl. Whisk together the dressing ingredients, pour over cabbage mixture; toss to coat evenly. Cover and refrigerate for one hour or more so flavors can blend. Add sunflower seeds or slivered almonds and cran-raisins just before serving.
NOTE: Be creative, using in season asparagus, celery, carrots, apples etc.
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