Lower school students grow and maintain a garden. They bring us beautiful greens, such as spinach, lettuce, mustard greens and carrots, radishes and turnips. I used the beets to make a beet and ricotta salad, which was a big hit. I make a sign for every item that says it was grown fresh from the lower school garden. This has encouraged students to eat healthier.
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
The Latest
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.