There are several Georgia Grown foods kids will gobble up fresh — peaches, blueberries and apples are just a few! If you’re looking for some new recipes kids are bound to enjoy, you’ve come to the right place. Here you can find a listing of recipes and nutrition facts featuring Georgia commodities that are perfect for incorporation into school menus.
When researching new recipe ideas, consider some of the following for your specific school district: Supplemental ingredients your kitchen normally has on hand, available equipment, staff experience and ability to handle the time requirements to prepare a recipe, total cost for the meal and whether you feel the students will be interested in the food item(s) being prepared. To help gauge student interest, consider planning a taste testing event at one or more schools to give new recipes a “dry run.” Taste testing new recipes with students is a great way to see how the items will be received before actually adding them to the menu. Here are some tips to plan your next taste testing:
Taste Test Guide – Created by Georgia Organics, this guide offers tips on how to implement a successful taste test event at your school to promote F2S efforts and the products the program is highlighting.
A Guide to Taste Testing Local Food in Schools – A comprehensive guide to implementing a taste testing program in your school, including a sample timeline, case studies from taste tests in the cafeteria, classroom, and through afterschool programs, from Vermont Food Education Every Day.
Farm to School Taste Tests in School Cafeterias – A quick start taste-testing guide for chefs, parents and cafeteria and school staff, from the Appalachian Sustainable Agriculture Coalition.
The Georgia Farm to School Toolkit is an evolving and growing resource; we welcome recipe contributions and will continuously add foods items and resources over time.
Wisdom from Others:
Fresh from the Farm: The Massachusetts Farm to School Cookbook – Countless recipes that feature fruits and vegetables, complete with nutritional analyses, from the Massachusetts Farm to School Project.
Fruit and Vegetable Quantity Cookbook – All 31 tasty recipes in this cookbook have been tested and revised for use in the School Lunch and Breakfast programs, and are low in fat, saturated fat, sodium and added sugars, with no trans fats. The appendix offers taste-test survey results while the recipes provide USDA commodity information, nutrients per serving and prep time in a foodservice setting, from the New Hampshire Department of Health and Human Services.
Georgia Grown Test Kitchen – A program of the Georgia Department of Agriculture to promote local and healthy eating in Georgia schools. Find healthy recipes using Georgia Grown commodities, with nutritional information included.
Kidchen Expedition – Healthy, time and cost-effective recipes, from the Oklahoma Farm to School Program.
New School Cuisine Cookbook – A cookbook developed by Vermont school nutrition professionals, with collaboration from the New England Culinary Institute and other partners. The cookbook features over 75 kid-tested recipes, local, seasonal ingredients and farm to school resources.
Now We’re Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools – A cookbook with 50 simple, scratch recipes. Recipes are taste-tested and approved by kids, and the collection supports the nutrition standards in the Healthy, Hunger-Free Kids Act. From the Great Trays Partnership.
Recipes for Healthy Kids: Cookbook for Schools – A collection of healthy recipes for schools that have been kid-tested and kid-approved. Recipes feature whole grains, dark green and orange vegetables, and dry beans and peas. From USDA, Food and Nutrition Service, Team Nutrition.
The Lunchbox – Recipes, tips, tools and tutorials on incorporating healthful foods into school meals, from the Food Family Farming Foundation.
USDA Recipe Planning – Find healthful recipes that can be scaled to fit the needs of any child care or school setting, as well as tips for working with recipes, including sections for school food service, taste testing and recipe evaluation. Information provided via USDA’s Healthy Meals Resource System.
USDA “What’s In Season?” – Grouped by seasonality, this webpage offers an easy layout for selecting commodities by their respective available seasons with commodity-specific recipes, fact sheets and educational tie-ins (i.e., a story about the item, including a recipe students can make in the classroom).
What’s Cooking? USDA Mixing Bowl – A searchable collection of recipes and other resources, from the USDA, Food, Nutrition and Consumer Services.