On October 6th the Sustainable Nantucket Gleaners picked over 100 lbs. of organic produce generously donated by Pumpkin Pond Farm. This produce was used in meals prepared at the NPS cafeteria, including organic lettuce for sandwiches, and a delicious salad bar featuring beets and carrots!
—————————————————————————————————–On August 24th the gleaners assembled at Moor’s End Farm where we spent an hour picking 500 lbs of tomatoes of all varieties. From there, we headed to the NPS kitchen, where Linda Peterson instructed us on how to best preserve the bounty! Natty and Nora cleaned tomatoes while Samantha kept busy peeling and cutting onions for use in tomato sauce. Vanessa, Sarah, and Beth carefully prepared the delicate tomatoes for cooking by coring, cutting an “x” on the bottom of the tomatoes, and in the case where tomatoes were roasted, halving the tomatoes. Linda then steamed many of the tomatoes, placed them in an ice water bath to stop the cooking process, peeled the tomatoes (with volunteer help) and then made them into a tasty tomato sauce. Linda also passed out tomato sauce recipes for the volunteers to try at home.
On August 18th Moors End Farm donated a large quantity of onions to Farm to School. NPS Food Services Director Linda Peterson will prepare and freeze the onions for use in French Onion Soup, which will be served to students this October. Linda plans to serve the soup with a garden salad, veggie tray and milk. Yum! This sure changes our perception of cafeteria food!
On August 11, 2011 the Sustainable Nantucket Farm to School Program made history! With corn donated by Moors End Farm, the Sustainable Nantucket Gleaners – made up of 15 community volunteers, ranging in age from 3 – 50 years – husked over 700 ears of corn in under 1 hour!
FSD Director Linda Peterson taught volunteers about food safety, demonstrated how to correctly husk the corn, explained how she will preserve it for the students of the Nantucket Public School System to eat in the Fall when corn is no longer locally available. Linda also explained that 700 ears of corn is just the right amount to feed every public school student for one lunch day!! (500 ears for the middle school & high school, and 200 ears for the elementary school).
Linda demonstrated her methods for preserving the corn, which involves steaming and then freezing. She also demonstrated her method of removing the kernels from the cob. Students at NPS typically eat crushed corn or similar preparations of cut corn, and Linda wanted to give students the opportunity to enjoy corn on the cob at school. To that end, some of the cobs will be preserved whole, while the remainder will be stripped and used in a variety of preparations, such as creamed corn and corn muffins.
Participants Included: Linda Peterson, Food Services Director; Morgan Beryl, SN Program Manager; Pauline Cronin; James Cronin; Anna Cronin; Jessica Ryder; Stephanie Ryder; Roy Ryder; Beth Davies; Sophie Davies; Nora Harrington; Caillean Daily; Orion Malfatto – Daily; Cameron Hewes; Sophia Basile; Zoe Bazos & Yasmine Bazos. Thanks to everyone who participated!