Homegrown School Lunch Week celebrates local agriculture

Colonel Richardson Middle School hosted this year’s Homegrown School Lunch Week, a statewide initiative that showcases local farms and produce, along with dishes prepared by culinary school students at Caroline Career and Technology.

Students, staff and guests tasted samples of everything from farm-to-tray pork to fresh applesauce, all made locally.

Farm to School tastings, facilitated by Caroline County Future Farmers of America students, CCTC Culinary students, and Food Services staff, included:

Zucchini bread made by Shore Gourmet using zucchini from Bartenfelder Farms. Bartenfelder Farms staff also assisted during the events.Maryland crab soup made by the Chesapeake Culinary Center using crab meat from JM Clayton Seafood in Cambridge.Watermelon slushie made by CCTC culinary students using watermelons from Bartenfelder Farms and Little Wagon Produce.Scrapple made by CCTC culinary students. Pigs were raised by CCTC Agriculture students and processed by Sudlersville Meat Market.Applesauce made by CCTC culinary students with apples from Blades Orchard.Cheddar cheese from Chapel Cheese.

Date Caramel dip made by Choptank Community Health served with Redemption Farms apples. Choptank Community Health attended the event as well.

Sliced cucumbers with ranch dip from Clayton Farms.Apple cider from Redemption Rarms.Hydroponics herbs from Red Acres. They also attended with a display showing how hydroponics are grown.Raspberry Yogurt from Nice Farms.

Students, staff and guests also enjoyed a farm-to-table lunch prepared by the Colonel Richardson Middle School Food Services team, which included cherry tomatoes, cucumbers and corn on the cob from Clayton Farms, apples from Blades Orchard, lettuce from Red Acres, bison burgers from Bow Tie Farms and catfish cakes from Tilghman Island Seafood. This menu was also served in all school cafeterias this week.

Simmons said, “Our Food Services staff have always understood the value of serving homegrown, fresh food that supports the health of our students and also supports our farming community. We are are privileged to benefit from our rich agricultural history and the thriving industry that exists today.”

Guests at the event included Board of Education Members Chrissy Bartz, Troy Plutschak and Michele Wayman; Superintendent Derek Simmons; Cassie Shirk and Karen Fedor from the Maryland Department of Agriculture; Julie Fletcher from the Maryland State Department of Education Office of School and Community Nutrition Program; Megan D’Arcy from the Rural Maryland Council; and Madison Bryce, intergovernmental affairs liaison with Gov. Wes Moore’s office.