School Lunch Program Uses Local Ingredients

Community Dinner Showcases Locally Grown Food Used in Schools

Patricia Healion (7th grade) and Domenic Healion (4th grade) show off their dinners.

MHS English teacher Max Heinegg with his wife Wendy Pfaffenbach and their children, Ava and Stella.

Wheat berries, used in the salad above, will be introduced into the school menu next year.

Medford School Food Services, students from Tufts University’s Tisch Scholar program, consultants from the Massachusetts Farm to School Program, Medford parents and children, community members, and others gathered together on Friday, June 11 to enjoy a dinner composed of local ingredients to launch Medford’s Farm-to-School Initiative.

The project includes the integration of locally sourced products such as produce, fresh herbs, and whole grains into the school breakfast and lunch menus and the creation of future schoolyard gardens. Tufts Tisch Scholar Leah Effron has been working closely with the schools to help with the project.

Diners enjoyed the following items prepared with locally sourced ingredients:

– Rotini Pasta with Roasted Garlic Tomatoes, Arugula and fresh Goat Cheese (produce from Lanni Orchards and goat cheese from Westfield Farms)
– “Confetti” Wheat Berry Salad w/ fresh vegetables and beans (produce from Lanni Orchards and grains from Four Star Grains)
– Tossed mixed greens with fresh herb vinaigrette dressing (produce Lanni Orchards)
– “Mojito” marinated roasted chicken with fresh garlic, cilantro, basil, mint and citrus juice (Herbs by Lanni Orchard)
– Whole Grain Mac and Cheese (by the Great Maria Cantacesso)
– Locally made Richardson’s ice cream courtesy of C.B. Scoops of Medford with fresh berries and apple compote topping (fruit from Lanni Orchards)

The dinner was to give people a taste of some of the local ingredients that have already been incorporated into the school lunch program along with some other locally grown food. Seasonal produce from local farms has been used for several years and whole grains from Four Star Grains will be used starting next year.

A panel composed of local farmers, representatives from the Massachusetts Farm-to-School Program and Medford residents, among others, spoke briefly and answered questions during the community dinner. There was also informational materials on food origin and sustainability, recipes, and an activity where children planted mesclun seeds into cartons to bring home.

– Information from Food Services Director Jeanne Irwin