Index: “Farm to School at Oyster River”........................ Page 2

“The Blender Article”............................................. Pages 3-4

“Kids Eat Local Slide Show” ................................. Pages 5-10

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‘Kids Eat Local’ Resources

Farm to School at Oyster River – A Work in ProgressFinding local sources has been a main focus for our program this fall. These are some of the contacts that have been made to date this year:White and Red Potatoes and Butternut Squash are being delivered from J & F Farms, Inc. in Derry – also large pork shoulders which will be excellent for pulled pork sandwiches at the HS & MS. Eggs are now coming from Wiggin Farms in Stratham, which uses only NH USDA certified egg farmers. Feedback from the kitchens has been excellent! (In past years they tried getting local eggs but were delivered dirty product)Apples are delivered weekly by Giles Family Farm in Alfred, and have them available at every meal, every day. Kids are eating lots of fresh apples! Still looking for a NH supplier though, not much luck so far. At this point I am still waiting on a call back from Applecrest Farm in North Hampton.Ground beef is from both Miles Smith Farm in Loudon, NH and Pinewood Yankee Farm (Erick Sawtelle) in Lee. We have currently purchased over 300 lbs. of local ground beef which is used in chili, burgers, shepherds’ pie, pasta dishes and more! The quality and flavor is excellent!Our Stew Beef has come from Pinewood Yankee Farm as well; we’ve received one large delivery and have another 160 lb order coming later this month. Fresh Turnips from Tuckaway Farm in Lee have been in every kitchen for the last month. We’re putting them in salads, stew and mixing them with carrots and celery for veggie sticks. They are very sweet and the kids are eating them. We will continue to purchase them as long as they are available. Tuckaway has also provided us with Butternut Squash. For the future: J & F Farms may be able to grow fresh carrots for next fall. We’ll be getting peppers, tomatoes, onions and more from them during the months of September and October, and the winter vegetables beyond that.  We are still hoping to find a source for greens such as baby spinach, kale and romaine to be added to the Romaine salad that we are serving daily now.I will continue to look for sources for local foods. We will work them into the menu any way we can. If we have things that won’t last until the next time it’s on the menu, the kitchens cook and freeze it. Thanks to our cooks for doing a great job using whatever we’ve purchased. We are keeping our focus on local foods and hope to raise awareness among parents and the community. It’s our hope that these changes will increase participation when parents need to hear about our efforts.  We are extremely lucky to have the financial support for local foods, managing it is very important.We have also applied for salad bar grants for all schools. This would give us more opportunities to feature fresh vegetables. Surveys show that the students would welcome a salad bar in their lunch program; more claimed they would participate if one was added. If individuals or companies would like to make donations to expedite this process they can do so at https://saladbars2schools.org. Be sure to find our school district to specify where the donation should go.

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‘Kids Eat Local’ Resources

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‘Kids Eat Local’ Resources

4

‘Kids Eat Local’ Resources

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‘Kids Eat Local’ Resources

Kids Eat LocalSponsors: Oyster River Cooperative School District

Oyster River Sustainability Committee

Lee Agricultural Commission

! Durham Agricultural Commission

Introduction and Background

• Doris Demers, ORCSD Food Service Director

• Over 19 years in School Nutrition Programs

– ORCSD 2012 Warrant Article#5

– $47k for Sustainability Initiatives

– Passed by 1972-1089 Vote

– Expended @$34k to Date

– $14k for Local Food Purchases

– Fiscal Year 7/1/12-6/30/13

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‘Kids Eat Local’ Resources

Goals• Types of Foods Needed

• Volume Needed and Storage Capacity

• Farmers/Producers Needs and Preferences

• Preparation, Transportation and Processing Needed

• Arrangements, Agreements and Contracts

• What’s Next?

Types of Food Needed

• Vegetables: Salad Greens, Tomatoes, Onions, Peppers, Squash Varieties, Beans, Corn,

• Dairy: Cheese, Yogurt

• Meat: Beef, Pork, Chicken, Eggs

• Fruit: Apples, Berries, Peaches, Tomatoes

• Value Added Products: Honey, Maple Syrup, Bread, Baked Goods

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‘Kids Eat Local’ Resources

Chili & Potatoes Meal

• Local Products: Ground beef

Beef Stew Meal

• Local Products: Stew beef, Turnips, Potatoes

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‘Kids Eat Local’ Resources

American Chop Suey Meal

• Local Products: Ground beef, Apple

I

Volume Needed and Storage Capacity

• Minimum Volume

• Maximum Volume: Depending on product

• Freezer Capacity: 4 Walk-in freezers

• Cold Storage Capacity: 3 Walk-in refrigerators

• Dry Storage Capacity: All schools

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‘Kids Eat Local’ Resources

Preparation, Transportation, and Processing

• Farm Preparation and Packaging: ! -Harvesting ! -Containers/Packaging

• Transportation Options: ! -School District Pick-Up ! -Delivery to School

• Kitchen Processing Capabilities: ! -Best Kitchen in ORCSD ORHS ! -Second Best in ORCSD ORMS

• Shared Use Kitchens -Potential for Summer Use by Sta" or Farmers

• Other

Arrangements, Agreements and Contracts

• Arrangements and Commitments: ! -School District’s Requirements ! -Local Versus Regional

• Terms and Agreements: ! -Informal, Written, CSA ! -Legal Requirements

• Contracts:

• Invoicing and Payment

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‘Kids Eat Local’ Resources

What’s Next?

• Questions and Answers

• Future Meetings

• Timeline for this Growing Season