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  • Jan-Michael Stump

    NORTHPORT SCHOOLS LUNCH

  • Jan-Michael Stump

    NORTHPORT SCHOOLS LUNCH
March 8, 2010

Schools get local food to local kids

By VANESSA McCRAY

TRAVERSE CITY -- Janis Groomes knows what it takes to convince kids to eat their vegetables.

Locally grown cucumbers, parsnips, squash, asparagus and kale have all been used in meals at Northport Public School, where Groomes is food service director.

"(It's) always a challenge to get an elementary student to eat a green bean -- whether it's fresh or frozen or canned," she said. "You have to sell the product."

A 2008 farm-to-school conference inspired Groomes to connect with local farmers and follow some of the fresh, local food ideas used by other school districts.

"I came back with some great ideas and started implementing them right away," she said.

She plans to attend another farm-to-school conference this month with a group of Northport teachers and students.

"Farm to School: Setting the Table for Wellness" takes place March 15 at the Grand Traverse Resort & Spa in Acme. The event is organized by the Traverse Bay Area Intermediate School District and the Michigan Land Use Institute. Diane Conners, the institute's senior policy specialist for food and farming, expects several hundred people to attend representing the region's schools, camps, community and health groups and farmers.

The event's keynote speaker is Anthony Geraci, who developed innovative food programs for Baltimore City Public Schools. The conference touts the use of fresh, local foods and incorporating that focus into wellness policies.

Groomes promotes produce. She tells children when they are eating an apple from a local farmer or a carrot from a local garden. The kitchen offers samples of a new dish to everyone in the school. Northport also plans to start a school vegetable garden. She wishes the region's growing season was longer so she could incorporate local produce into school meals year-round.

In anticipation of asparagus season, she puts up banners announcing: "Asparagus is coming." She doesn't chop up the long green vegetable, because students like the long stalks. Students also seem to prefer vegetables roasted simply with olive oil.

"The best way I have found is the fewer ingredients and the more you stay just with that vegetable, the better that it's received," Groomes said.

Gene Peyerk, food service director and chef at Glen Lake Community Schools, had an idea for area schools to compile well-received cafeteria recipes into a cookbook. The regional farm-to-school cookbook will be available online. Peyerk said it would be a helpful resource if schools contribute one or two items they make from scratch. Challenges to school cooking include the need to expand recipes to feed large numbers and the limited equipment in some school kitchens, Peyerk said.

"There was a lot of interest in trying to get back to scratch-cooking and better tasting food," he said.

Check the Web site www.localdifference.org/farmtoschool/conference.asp for conference availability and more information on the planned farm-to-school cookbook.

Janis Groomes has served this many times at the Northport Public School and said everyone really enjoys the flavor.

Squash Bisque

3/4 c. water

1 small onion, chopped

1 c. cooked mashed squash (Groomes has used both butternut and acorn)

1 c. unsalted vegetable broth (Groomes has also used chicken broth)

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1 c. skim milk

1/8 t. ground pepper

In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.

Add the remaining water, squash, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.

Serve warm from a slow cooker. Makes 4 servings.

-- Janis Groomes

Local Cherry Muffins

3 eggs

2&1/2 c. sugar

1 c. canola oil

3 c. flour

1 t. baking soda

1 t. baking powder

3 t. cinnamon

3 t. vanilla

3 c. chopped tart cherries

Mix together eggs, sugar and oil and set aside. Mix together dry ingredients, then combine dry and wet ingredients and stir in cherries. Fill muffin cups 2/3 full.

Bake at 350 degrees degrees for 18-20 min. Makes 24 muffins.

-- Janis Groomes

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