DECEMBER HARVEST OF THE MONTH: This month, We’re Celebrating the Tasty Turnip

December 16th, 2018

Winter months mean root vegetables and this Wednesday–December 19th–Nantucket Public Schools will be serving up turnips during students’ school lunch.  Recipes and links below.

TURNIP VIDEOS AND FUN FACTS:

Video of The Tasty Turnip Book Narrated 

Turnip Facts

TURNIP RECIPES

Patty’s Mashed Turnips

 

Recipe by:Patty Spencer

Ingredients

  • 7 large turnips
  • 1 cup milk
  • 2 tablespoons butter
  • salt to taste
  • ground black pepper to taste

Directions

  1. Peel, wash, and quarter turnips.
  2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
  3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

 

Sea Salt and Oil Roasted Turnips

Recipe by: Karlynn Johnston

Prep Time:10 mins   Cook Time: 30 mins

Servings: 4

Calories: 70 kcal

Ingredients:

  • 1 turnip large
  • 2 tbsp olive oil
  • 1-2 tsp sea salt

Directions:

  • Pre-heat oven to 400 degrees.
  • Peel and cut the turnip into half inch cubes. Toss with salt and olive oil.
  • Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
  • Serve and enjoy!

 

Recipe Notes: The sea salt is what makes these so good!

One Potato, Two Potatoes, Three Potatoes, Four…..

November 27th, 2018

Image result for watercolor potatoPOTATOES are November’s Harvest of the Month. Try NOT to feel all warm and winter-y after making these recipes!

Oven Fries
4 medium potatoes, peeled and cut in strips
2 Tbsp. salad oil
Salt
Paprika (if desired)


Preheat oven to 450 F. Wash potatoes thoroughly and peel. Place strips in a bowl of ice water to crisp. Drain and pat dry. Place strips in an even layer on jelly-roll pan. Sprinkle with oil. Shake pan to distribute oil evenly over potatoes. Bake at 450 F until golden brown and tender, about 30 minutes, turning frequently. Sprinkle with salt and paprika if desired.

Alternate instructions for easy cleanup: Wash potatoes, leaving on the peel. Cut into strips and place into a large plastic bag. Add the oil and seasonings. Shake to coat. Place strips on jelly-roll pan. Discard bag. Bake potatoes.

Makes four servings. Each serving has 224 calories, 37g carbohydrate, 7g fat and 4.7g fiber. Sodium varies depending on amount of salt added.

Rosemary Roasted Potatoes
1 pound small, red potatoes
2 Tbsp. olive oil
½ tsp. crushed, dried rosemary
½ tsp. salt

Preheat oven to 400 F. Wash potatoes thoroughly. Cut in half. Arrange in shallow pan. Drizzle with olive oil and turn to coat well. Sprinkle with rosemary and salt. Stir to mix well. Bake uncovered in a 400 F oven, stirring occasionally, until tender (25 to 35 minutes).

Makes four servings. Each serving has 145 calories, 18g carbohydrate, 7.2g fat, 2g fiber and 298mg sodium.

Like locally grown food? Need an inexpensive dinner option? Love Farm to School? October 24th we got you covered!

October 18th, 2018

Farm to School is excited to announce our annual Harvest Dinner celebrating Farm to School Month and the fall bounty of the Farm to School Garden, Bartlett’s Farm and Washashore Farm. The Harvest Dinner also celebrates more locally grown produce and products in the Nantucket Public Schools. Please come join us in the HS cafeteria on October 24th at 5:30-7:00 for a fun and tasty evening. Menu includes: pasta, bread, salad and blueberry crisp. Cost is only $10 per person.

 

October is Farm to School Month! What is Farm to School Exactly, you ask? Read On…

October 4th, 2018

Farm to school enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and early care and education sites.

Students gain access to healthy, local foods as well as education opportunities such as school gardens, cooking lessons and farm field trips. Farm to school empowers children and their families to make informed food choices while strengthening the local economy and contributing to vibrant communities.

Farm to school implementation differs by location but always includes one or more of the following:

  • Procurement: Local foods are purchased, promoted and served in the cafeteria or as a snack or taste-test;
  • Education: Students participate in education activities related to agriculture, food, health or nutrition; and
  • School gardens: Students engage in hands-on learning through gardening.

From http://www.farmtoschool.org/about/what-is-farm-to-school

Harvest of the Month Starts Now! Make this delicious tomato sauce to celebrate!

September 20th, 2018

 

Image result for tomato sauce

Dylan Wallace’s NantucketGrown Tomato Sauce

15 pounds fresh tomatoes

10 garlic cloves, diced

3 medium sized onions, diced

12 cup of extra virgin olive oil (evoo)

Skin tomatoes by blanching them: boil a pot of water. Bring a large 6 quart or larger Dutch oven or stock pot of water to a boil over high heat. Fill a large bowl with ice and water and set this next to the stove. Prepare the tomatoes by slicing a shallow X in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin start to wrinkle and split, 45-60 seconds. Using a slotted spoon, lift the tomatoes out and place them in the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another large bowl as they cool. When finished blanching discard the blanching water from the pot – no need to dry the pot.

After blanching, core the tomatoes and use your hands or a paring knife to strip the skins from the tomatoes. Set aside

Dice onións: in the same large pot or Dutch oven – sauté onions in evoo until soft and golden then add garlic, making sure you do not burn garlic.

Add blanched chopped tomatoes to pot

Add 2 teaspoons salt and pepper to taste, basil and oregano to taste

Bring to boil; then cover and simmer for 12 hour

Add mixture to sterilized quart jars add top of each jar with 2 tablespoons of lemon juice and cover jar with lid

Add jar to boiling water bath making sure jars are fully submerged for 40 minutes; remove and cool on the counter

 

We Get Kids to Eat Their Vegetables! Find out how by registering your child for Garden Explorers this fall!

September 5th, 2018

Looking For A Radish After School Activity for Your Sprouts?

April 26th, 2018

Wondering If There are Any Fun On-Island Activities for Your Child During Spring Break? Look No Further…

February 13th, 2018

For more information or to register CLICK HERE!

Spring is Coming and Farm to School Activities are Blooming!

February 13th, 2018

For more information or to register CLICK HERE!

Farm to School’s Radish Lesson on Inherited Traits of Plants

January 29th, 2018

Why do you look like your parents? Why do some animals look different than their parents? When you plant a seed, how do you know what the plant will look like?Students at Nantucket Public Schools pondered questions such as these while learning about inherited traits in plants, variation of traits and the affects of environmental factors on living things. Planting radishes was part of this engaging hands-on lesson! This lesson, developed and delivered by Sustainable Nantucket’s Farm to School program, echoes what students are already learning in class and are based on Massachusetts state standards for science