Big Picture Turns Leftover Produce into Culinary Lesson

Throughout the first three weeks of September, Farm to School coordinator Nicole Zugelder is visiting all 10 Ken-Ton Schools to taste test a "Stone Fruit Salad". This salad was first made at the Ken-Ton Food Service Department's annual Culinary Camp in August and is made up of nectarines, peaches, plums, green grapes, mint, honey, and vanilla extract. The salad will make its lunch menu debut on September 25th and beforehand, Zugelder is bringing the salad into our school cafeterias so students can try it out before it's in the lunch line.

Recently, Zugelder brought the salad to Kenmore Junior/Senior High School and after lunches were over, there were plenty of leftovers. Matt Lavigne and his advisory, the 101 Golds, took the leftovers to work on an advisory cooking/life skills project.

The team made two different recipes: an enhanced stone fruit salad where mint and jalapenos from the school garden were added; and a plum and nectarine crisp.

“This was a great way to connect the Farm to School produce with the Big Picture garden produce," said LaVigne. "As a new advisory, this was a wonderful way for students to connect with each other, learn cooking/life skills, and try new foods they may not not have had before. I look forward to doing this more often throughout the year!”

Kenmore Junior/Senior's new garden sits alongside the Longfellow Building across the street. The garden houses several different plants, herbs, and vegetables.