Child nutrition directors across Texas combined creativity and local products to introduce students to farm fresh foods during the October 2015 Local Products Challenge. These sample menus can inspire you to incorporate and highlight the Lone Star State’s bounty in your school menus.
KIPP Austin Public Schools, Austin
KIPP kept it light and fresh with different lunch menu themes throughout October. They featured cabbage and whole grain wraps from Texas in a menu inspired by Mexican cuisine as well as another menu with an Asian flavor. The flexibility of Texas ingredients makes them a worldwide favorite.
Pflugerville discovered creative ways to use Texas produce in familiar favorites such as eggplant parmesan as well as exciting dishes new to many students like watermelon mint salad and marinated mushrooms.
Karnack elementary used local chicken to create a delicious home-style meal featuring mashed potatoes and gravy. Also, their sweet potato salad showed that anybody can stretch their budget by turning a seasonal vegetable like local sweet potatoes into a tasty salad!
Northeast ISD, San Antonio
At Northeast ISD students could enjoy products from Texas farms and ranches in two entrees and most of the sides. The entree choices were local barbecue chicken bites and baked potato with cheese. The tasty lunch was rounded out with local products including homemade roll, tossed salad and vegetable medley.
Throughout October Austin ISD featured Texas-made whole wheat breads and buns for its sandwiches and burgers. Fresh fruits and vegetables from local Texas farms also appeared on menus to ensure students could “Fuel Up to Play 60” all month long.