Introducing vegetables and fruits to students at an early age will help them to make healthier food choices for a lifetime. Using culinary techniques to make fruits and vegetables more appealing can be an effective way to increase student consumption. With the JSI Workshop to Go: Back to Basics Fresh Vegetables and Fruits training, school nutrition staff learn more about how to use produce from local farms and give canned, frozen, and fresh vegetables a flavor boost. Staff will create new, appealing ways of presenting vegetables and fruits to students, sharpen cutting and peeling skills, and discover the best practices to purchase, prepare, store and freeze produce in this hands-on cooking class.
On February 2, 2017, Medfield Public Schools invited JSI to present the Workshop to Go: Back to Basics Fresh Vegetables and Fruits. Chef Brendan Gallagher began the workshop by asking the staff to taste and compare vegetables prepped in a traditional way to those prepared using an alternative method, such as sautéing, roasting and blanching. It was no surprise that the new culinary techniques were preferred.
Scratch and speed scratch recipes that incorporate USDA foods as well as local fresh produce result in lower food costs for the school nutrition program. During this workshop, the school nutrition staff put their knowledge to work with a hands-on cooking activity where each small group worked as a team to prepare a recipe from scratch.
Interested in more information? Check out the resources used in the Back to Basics: Fresh Vegetables and Fruits Workshops to Go in the JSI Resource Center. Please visit the JSI website for more information. Take a step towards improving your school’s nutrition, and request a Workshop to Go today!