Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student

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Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
Ventura Unified
                 School District
     Food and Nutrition Services
                      2020—2021

Featuring Farm-to-School Salad Bar and Harvest of the Month Recipes

          For the future of every student
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
HARVEST OF THE MONTH FARMS

Underwood Family Farms
                                                                                                                  Baby Root Farm
Country Fresh Herbs
                                                                                                                  Churchill Orchards
Aliso Canyon Ranch
                                                                                                                  Salad Bar Farm
The Abundant Table
                                                                                                                  King and King Ranch
San Miguel Produce Inc.
                                                                                                                  Tamai Family Farms
Foothill Organics

           Ventura Unified Food and Nutrition Services is proud to be a part of the Ventura County Farm to School Collabo-
          rative. Along with eight other school districts and many local farmers, we are working together to provide students
            with fresh, local, and seasonal fruits and vegetables year-round to support student health and wellness. In addi-
            tion to our farm fresh cafeteria offerings, Healthy Schools Project Garden and Nutrition Educators equip K-12th
          grade students with knowledge, skills, and abilities essential for growing up into healthy adults through experiential
             and engaging whole food cooking, nutrition, garden, and farm-based education. The Healthy Schools Project,
              which is the education arm of our farm to school program, is designed to ensure that 6000 children across 13
              schools have opportunities to develop a love for learning, nature, and healthy food in their school garden and
           kitchen classrooms. Cultivating a healthy relationship with whole foods along with the local farms and school gar-
                           dens where their food is grown are essential learning experiences for young people.
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
THE HEALTHY SCHOOLS PROJECT HIGHLIGHTS
                           The educational arm of Food and Nutrition Services Farm to School Program

CAFETERIA                                                          FARM AND GARDEN
Farm to School Salad Bar                                               Next Generation Science Lessons
Recipe Testing                                                         District Demonstration Garden
                                                                       School Gardens & Salad Bar Farm
                                                                       Farm Field Trips

CLASSROOM                                                                      Grocery Store Tours       AFTERSCHOOL
                                                                               Junior Chef
                                                                                                         PROGRAMS
                                                                               Student Farm

                                       Cooking Lessons
                                       Nutrition Lessons
                                       NGSS-Aligned Garden Lessons
                                       Harvest of the Month Tastings
                                       Fruit and Vegetable Art
                                       Farmer in the Classroom
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
Summer Watermelon Salad                                                                                          Watermelon
       Ingredients:
       2 ½ cups yellow watermelon, medium diced

       2 ½ cups red watermelon, medium diced

       ¼ cup mint, minced

       2 tablespoons lime juice (about 1 lime)

       Directions:
       Prepare watermelon, mint, and lime as indicated
       above. In a bowl, gently toss all ingredients
       together. Serve and enjoy!

       Yield: Ten ½-cup servings

Nutrition Facts: 24 Calories, 0 g Fat, 1 mg Sodium, 92 mg Potassium,6 g Carbohydrate, 0 g Fiber, 1 g Protein, Vitamin A 9% DV, Vitamin C 12% DV, Calcium 1% DV, Iron 0% DV
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
AUGUST
MONDAY   TUESDAY                  WEDNESDAY   THURSDAY   FRIDAY     WATERMELON
3        4                        5           6          7          FARMER
                                                                      OF THE MONTH

10       11                       12          13         14

17       18                       19          20         21         CRAIG UNDERWOOD
              1st Day of School                                     Underwood Family
               Welcome Back!                                              Farms

                                                                  Craig Underwood is a fourth
                                                                  generation family famer in
                                                                  Ventura County. His family has
24       25                       26          27         28       been farming in the area
                                                                  since 1876. Today the
                                                                  Underwoods open their farms
                                                                  to visitors year round and they
                                                                  see almost 50,000 school chil-
                                                                  dren each year. The
                                                                  Underwoods grow a variety of
                                                                  produce for sale at farm
                                                                  stands, pick-your-own,
31                                                                farmer’s markets, CSA boxes,
                                                                  and more.
                                                                  underwoodfamilyfarms.com
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
Fresh Fiesta Summer Salad
Tomatoes    Ingredients:
            3 cups tomatoes, medium diced (about 4
            medium tomatoes or 2 pints cherry)
            1 cup cucumber, medium diced (about 1
            medium cucumber)
            1 cup jicama, medium diced
            3 tablespoons green onion, chopped
            1 tablespoon fresh lemon juice
            1/4 cup fresh lime juice
            1 teaspoon chili powder
            1/8 teaspoon cayenne pepper (optional)

            Directions: Cut tomatoes, cucumber, and jicama into 1/2 inch
            cubes (medium diced). Chop the green onion. Whisk together
            the lemon juice, lime juice, chili powder, and cayenne pepper
            (optional). Gently mix the dressing into the salad mixture.

            Refrigerate for 1 hour and serve.

            Yield: Ten 1/2-cup servings
            Nutrition Facts: 21 Calories, 0 g Fat, 9 mg Sodium, 180 mg Potassium, 5 g Carbohydrates,
            2 g Fiber, 1 g Protein, Vitamin A 11% DV, Vitamin C 24 % DV
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
September is National School Success Month.
SEPTEMBER                                                               Be sure to start your day with a healthy, balanced breakfast each day to fuel your body and brain!

MONDAY                        TUESDAY                       WEDNESDAY                 THURSDAY                FRIDAY                           TOMATO
31                            1                             2                         3                       4
                                                                                                                                              FARMER
                                                                                                                                               OF THE MONTH

7                             8                             9                         10                      11

          NO SCHOOL
14                            15                            16                        17                      18

                                                                                                                                             MIKE AND KATHY FEIG
                                                                                                                                               COUNTRY FRESH HERBS

                                                                                                                                            Michael and Kathy Feig
                                                                                                                                            started Country Fresh Herbs in
21                            22                            23                        24                      25                            1985. Mike’s background as
                                                                                                                                            a chef and culinary instructor
                                                                                                                                            brings a unique perspective
                                                                                                                                            to growing food. Now
                                                                                                                                            located in Somis, the family
                                                                                                                                            grows produce for local
                                                                                                                                            restaurants and farmer’s
28 B1                         29                            30                                                                              markets. Their two sons are
                                                                                                                                            involved in the farm’s
    NON-STUDENT CONTACT DAY       NON-STUDENT CONTACT DAY
                                                                                                                                            operations and will take over
          NO SCHOOL                     NO SCHOOL                                                                                           in the future.
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
Crisp Salad with Apples & Cheddar                                                                                          Lettuce
Salad Ingredients:                                     Dressing Ingredients:                                   Directions:
4 cups romaine lettuce, chopped                        2 tablespoons fresh lemon juice                         Combine lettuce, apple, and 1/2 cup cheddar in a large
4 cups red leaf lettuce, chopped                       2 tablespoons fresh orange juice                        bowl. Whisk together the lemon juice, orange juice, garlic,
1 cup fuji apple, medium diced                         3/4 teaspoon garlic, minced                             parmesan cheese, salt and pepper. In a slow steady
3/4 cup cheddar cheese, shredded                       3 tablespoons grated parmesan                           stream, whisk the oil into the dressing mixture to emulsify.
1/2 cup sunflower seeds                                cheese                                                  Add the dressing to the salad. Toss well. Sprinkle sunflow-
                                                       1/4 cup oil                                             er seeds and remaining cheese on top of salad. Serve and
                                                       1/2 teaspoon salt                                       enjoy!
                                                       1/4 teaspoon pepper                                     Yield: Ten 1-cup servings

     Nutrition Facts: 133 Calories, 11 g Fat, 3.5g saturated fat, 243 mg Sodium, 90 mg Potassium, 5.1 g Carbohydrate, 1.1 g Fiber, 4.8 g Protein, Vitamin D 5% DV, Calcium 9% DV, Iron 6% DV
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
O C TO B E R                                        Enjoy farm fresh fruits and veggies
                                                               in your school cafeteria!

MONDAY       TUESDAY      WEDNESDAY    THURSDAY          FRIDAY                                LETTUCE
                                       1                 2                                    FARMER
                                                                                               OF THE MONTH

5            6            7            8                 9

                                                                                                 MIKE ROBERTS
12           13           14           15                16
                                                                                                BABY ROOTS FARM
                                                                                           Mike Roberts of Baby Root Farm
                                                                                           is focused on the triple bottom
                                                                                           line. He is creating an agricultur-
                                                                                           al system that improves the
                                                                                           environment, the lives of those
19           20           21           22                23                                working in the system, and is
                                                                                           profitable. Most importantly, he
                                                                                           is training the next generation of
                                                                                           regenerative farmers. He is a
                                                                                           Ventura County native and has
                                                                                           been farming professionally for
                                                                                           the past ten years. He grows a
26           27           28           29                                                  diversity of delicious fruits and
                                                         30
NO SCHOOL    NO SCHOOL    NO SCHOOL    NO SCHOOL                                           veggies. To learn more about
                                                         NO SCHOOL
FALL BREAK   FALL BREAK   FALL BREAK   FALL BREAK                                          the farm and Mike please visit
                                                         FALL BREAK                        www.babyrootfarm.com
Ventura Unified School District Food and Nutrition Services 2020-2021 - For the future of every student
Persimmons
Great-Fall Persimmon Salad
Salad Ingredients:                                Directions:
3 cups Fuyu persimmons, seeds                     Prepare persimmons, spinach,
                                                  lettuce, and apples as indicated
discarded & medium diced
                                                  above. Place in a large bowl. For
2 ½ cups spinach, chopped                         the dressing, zest orange, mince
2 ½ cups romaine lettuce, chopped                 shallot, and place in a small bowl.
2 cups Granny Smith apples, medium diced          Add orange juice, vinegar, and salt.
1/2 cup sunflower seeds                           Slowly whisk in olive oil to emulsify.
                                                  Gently toss salad with dressing.
Dressing Ingredients:                             Top with sunflower seeds. Serve
2 teaspoons orange zest                           and enjoy!

1 tablespoon shallot, minced                      Yield: Ten 1-cup servings
1/3 cup orange juice
1 ½ tablespoons white distilled vinegar
1/2 teaspoon salt
1/3 cup olive oil
                                          Nutrition Facts: 133 Calories, 11 g Fat, 3.5g saturated fat, 243
                                          mg Sodium, 90 mg Potassium, 5.1 g Carbohydrate, 1.1 g Fiber,
                                          4.8 g Protein, Vitamin D 5% DV, Calcium 9% DV, Iron 6% DV
NOVEMBER
Monday   Tuesday   Wednesday      Thursday       Friday        PERSIMMON
2        3         4              5              6                FARMER
                                                                  OF THE MONTH

9        10        11             12             13

                                                                   RON HENDREN
                                                                ALISO CANYON RANCH
                   NO SCHOOL
                   VETERANS DAY                              The Aliso Canyon Ranch is oper-
                                                             ated by the Hendren Family who
                                                             have been farming in Santa Pau-
16       17        18             19             20          la for four generations. Along
                                                             with farming, the Hendren chil-
                                                             dren have been involved in 4-H
                                                             and FFA selling animals at the
                                                             Ventura County Fair. Ron Hen-
                                                             dren farmed citrus with his fa-
                                                             ther, he also worked at Associ-
                                                             ates Insectary in Santa Paula,
                                                             graduated from Cal Poly San Luis
23       24        25             26             27          Obispo and worked at Limoneira
                                                             Company for 33 years. Ron, his
                                                             wife Shirley, their two boys Jason
                                                             (wife Elena) and Darin (wife
                   NO SCHOOL                     NO SCHOOL   Breanna) who have full-time jobs
                                  NO SCHOOL                  in law enforcement, and their
                                  THANKSGIVING               children work the 26 acre ranch
                                                             on the weekends. The Hendren
                                                             family raise persimmons, avoca-
30                                                           dos and apples. The avocados
                                                             are marketed through Calavo
                                                             and the apples and persimmons
                                                             are sold to local markets, fruit
                                                             stands and schools like yours!
Spiced Carrot Salad
Ingredients:                             Directions:                                                             Carrots
1 pound carrots, grated (about 5 cups)   Grate carrots and chop cilantro. Add to large bowl. In a
1/2 cup cilantro, chopped                separate bowl, mix garlic, cumin, paprika, salt, and lemon
                                         juice. Slowly whisk the oil into the lemon juice mixture to
1/4 cup lemon juice, freshly squeezed
                                         emulsify. Toss all the ingredients together. Serve
1 ½ teaspoons garlic, minced             immediately or cover and let marinate for at least 1 hour.
2 teaspoons ground cumin
                                         Yield: Ten 1/2-cup servings
2 teaspoons paprika
1/4 cup olive oil                                             Nutrition Facts: 72 Calories, 5.6 g Fat, 49 mg Sodium, 176 mg Potassium, 0 g Carbo-
Pinch of salt                                                 hydrates, 1.4 g Fiber, 0.6 g Protein, Vitamin A 157% DV, Vitamin C 10% DV. Iron 3% DV
DECEMBER
       MONDAY              TUESDAY            WEDNESDAY            THURSDAY             FRIDAY
                                                                                                          CARROT
                    1                   2                   3                   4
                                                                                                           FARMER
                                                                                                            OF THE MONTH

7                   8                   9                   10                  11

                                                                                                           REYNA ORTEGA AND
14                  15                  16                  17                  18                         GUADALUPE ROJAS

                                                                                                         THE ABUNDANT TABLE
                                                                                                    The Abundant Table is a grass-
                                                                                                    roots, nonprofit organization that
                                                                                                    seeks to change lives and systems
                                                                                                    by creating sustainable
                                                                                                    relationships to the land and
                                                                                                    local community. Their 5-acre
21                  22                  23                  24                  25                  organic farm in Camarillo supports
                                                                                                    farm-to-school programs,
                                                                                                    agricultural and nutrition
                                                                                                    education, and a CSA. The
                                                                                                    Abundant Table began supplying
       NO SCHOOL           NO SCHOOL           NO SCHOOL           NO SCHOOL           NO SCHOOL    carrots for Ventura Unified School
     WINTER BREAK        WINTER BREAK        WINTER BREAK        WINTER BREAK        WINTER BREAK   District in 2010 and are active
                                                                                                    members of the VC Farm-to-
28                  29                                                                              School Collaborative. They
                                        30                  31                                      believe that Farm-to-School
                                                                                                    programs strengthen our
                                                                                                    community's health, well-being
       NO SCHOOL           NO SCHOOL                                                                and economy.
     WINTER BREAK        WINTER BREAK          NO SCHOOL           NO SCHOOL                        www.theabundanttable.org
                                             WINTER BREAK        WINTER BREAK
Kale! Caesar Salad
Kale   Salad Ingredients:
       5 cups Lacinato kale (or other kale variety),
       de-stemmed & thinly sliced
       4 cups romaine lettuce, chopped
       1 cup carrot, shredded
       1/4 cup sunflower seeds, toasted
       2 cups croutons

       Dressing Ingredients:
       1/2 cup lemon juice
       3/4 teaspoon garlic, minced
       1/4 cup parmesan cheese, grated
       Pinch of salt & pepper
       1/4 cup sunflower seeds, toasted
       1/2 cup oil

       Directions:
       Prepare kale, lettuce, and carrot as indicated above. Add to a
       medium bowl. Add 1/4 cup sunflower seeds to the salad mixture. For
       the dressing, juice lemons and mince garlic. Add lemon juice, garlic,
       cheese, salt, and pepper in a small bowl. Add remaining ¼ cup
       sunflower seeds to the dressing mixture. Slowly whisk in oil to
       emulsify. Gently toss salad with the dressing and top with croutons.
       Serve and enjoy!

       Yield: Ten 1-cup servings
       Nutrition Facts: 205 Calories, 17 g Fat, 166 mg Sodium, 312 mg Potassium, 12 g Carbohydrate, 2 g
       Fiber, 5 g Protein, Vitamin A 119% DV, Vitamin C 78% DV, Calcium 10% DV, Iron 6% DV
Celebrate National Staying Healthy Month!
J A N UA R Y                               Healthy food and exercise keeps us in shape, inside and out.

MONDAY               TUESDAY   WEDNESDAY    THURSDAY             FRIDAY
                                                                 1
                                                                                                          KALE
                                                                                                   FARMER
                                                                                                    OF THE MONTH
                                                                 NO SCHOOL
                                                                 WINTER BREAK
4                    5         6            7                    8

                                                                                                      ROY NISHIMORI
11                   12        13           14                   15
                                                                                                  SAN MIGUEL PRODUCE, INC.

                                                                                              The Nishimori family has been farming
                                                                                              for four generations. Farmer Roy’s
                                                                                              grandfather farmed in Japan in the
                                                                                              early 1900’s. The family then moved to
                                                                                              the United States and farmed until
18                   19        20           21                   22                           1942, when the entire family was sent
                                                                                              to a Japanese internment camp
                                                                                              during World War II. The family
                                                                                              returned to farming after the war, and
                                                                                              eventually settled in the Oxnard area.
NO SCHOOL
                                                                                              San Miguel Produce has always
MARTIN LUTHER KING                                                                            focused on providing consumers with
JR DAY                                                                                        fresh, naturally nutritious produce year
                                                                                              -round. They grow and locally source
25                   26        27           28                   29                           their greens before washing and pack-
                                                                                              ing them into their Cut 'N Clean Greens
                                                                                              and Jade Asian Greens labels. Look for
                                                                                              their greens in your local grocery
      NO SCHOOL                                                                               store and on your salad bar at school.
                                                                                              www.sanmiguelproduce.com
Oranges

                                           Cool Cabbage Salad with Oranges

           Salad Ingredients:                                                                                Directions:
           3 cups oranges, segmented and halved                                                              Prepare the oranges, cabbage, kale, and
           3 cups green cabbage, thinly sliced                                                               cilantro leaves as indicated. Toss the dressing
           2 cups kale, de-stemmed and thinly sliced                                                         into the salad mixture. Serve and enjoy!
           2 cups Napa cabbage, thinly sliced
           1/4 cup cilantro leaves, chopped
                                                                                                             Yield: Ten 1-cup servings
           1/4 cup Asian dressing

Nutrition Facts: 56 Calories, 2 g Fat, 46 mg Sodium, 245 mg Potassium, 10 g Carbohydrate, 3 g Fiber, 2 g Protein, Vitamin A 6% DV, Vitamin C 51% DV, Calcium 6% DV, Iron 5% DV
FEBRUARY
MONDAY                TUESDAY   WEDNESDAY   THURSDAY   FRIDAY
1                     2         3           4          5             ORANGES
                                                                     FARMER
                                                                       OF THE MONTH

8                     9         10          11         12

                                                                BRIAN AND LUPE GUZMAN
15                    16        17          18         19
                                                                      FOOTHILL ORGANICS
                                                                Brian and Lupe Guzman grew up
                                                                farming in the Ojai Valley. They are
                                                                now among the largest organic
        NO SCHOOL                                               citrus growers in the state. They,
     PRESIDENTS DAY                                             along with their families, help
                                                                manage over 2,000 acres in
22                    23        24          25         26       Southern California. Brian and Lupe
                                                                are adamant about teaching
                                                                young people about farming and
                                                                agriculture because they think kids
                                                                today are losing hands-on
Lincoln’s Birthday—                                             knowledge about farming. They
                                                                believe in the benefits of organic
Observed                                                        farming practices for the health of
NO SCHOOL                                                       our people and our land.
Mandarin Berry Kabobs                                                                           Mandarins
         Kabob Ingredients:                                               Directions:
         3 cups mandarins, peeled & segmented                             Blend the dip ingredients in blender or food
         2 cups strawberries, stems removed & halved                      processor. Chill while preparing skewers. Prepare
         10, 5-inch milk straws or wooden skewers                         fruit as indicated above. Carefully thread fruit on-
                                                                          to the milk straws or wooden skewers. Feel free to
         Dip Ingredients:                                                 make patterns with the fruit! Serve as a snack
         1 cup mandarin segments (about 3 mandarins)                      with dip or appetizer during a celebration.
         1/2 cup low-fat yogurt, plain or vanilla                         Yield: Ten kabobs             Serving: Two kabobs

Nutrition Facts: (per two kabobs) 123 Calories, 1 g Fat, 20 mg Sodium, 406 mg Potassium, 4 g Fiber, 2.9 g Protein, Vitamin A 18% DV, Vitamin C 125% DV,
                                                                      Calcium 8% DV
MARCH        CELEBRATE NATIONAL N UTRITION MONTH!

Monday   Tuesday               Wednesday            Thursday   Friday
                                                                        MANDARINS
1        2                     3                    4          5
                                                                             FARMER
                                                                              OF THE MONTH

8        90                    10                   11         12

                                                                        JIM CHURCHILL AND LISA
                                                                              BRENNEIS
15       16                    17                   18         19
                                                                          OJAI PIXIE TANGERINE CO.

                                                                        The Churchill family has been
                                                                        growing in the Ojai Valley
                                                                        since the 1970’s. Jim’s father
                                                                        started with avocados, but
                                                                        changing tastes sent the
                                                                        family in another direction. In
22 B2    23                    24                   25         26       1988, Jim sold his first crop of
                                                                        Pixie tangerines. He and his
                                                                        wife Lisa now have about
                                                                        1,000 Pixie trees, as well as
                                                                        other mandarin varieties, like
                                                                        Satsumas, Encores, Kishus,
                                                                        and other citrus like pomelos,
                                                                        oro blancos, and grapefruit.
29       30                    31                                       There are still some
                                                                        avocados, but Churchill
                                                                        Orchard is best known for
                                                                        their world famous Pixies.
                                                                        www.tangerineman.com
Peas
                                                                                                Lemony Sugar Snap Peas

                                                                                                Ingredients:
                                                                                                5 cups fresh sugar snap peas, cut in half on
                                                                                                the bias (about 1 ¼ pounds)
                                                                                                1/4 cup fresh lemon juice
                                                                                                2 tablespoons olive oil
                                                                                                1 teaspoon lemon peel, minced
                                                                                                Pinch of salt & pepper

                                                                                                Directions:
                                                                                                Cut sugar snap peas in half on the bias and
                                                                                                place in a large bowl. Zest and juice the
                                                                                                lemon. Add to small bowl. Slowly whisk the
                                                                                                oil into the lemon juice and add salt and
                                                                                                pepper. Toss the sugar snap peas with the
                                                                                                dressing. Serve and enjoy!

                                                                                                Yield: Ten 1/2-cup servings

Nutrition Facts: 55 Calories, 3.6 g Fat, 3 mg Sodium, 118 mg Potassium, 4.4 g Carbohydrate, 1.5 g Fiber, 1.6 g Protein, Vitamin A 12% DV, Vitamin C 60% DV,
Iron 2 % DV, Calcium 2% DV
APRIL
       MONDAY              TUESDAY            WEDNESDAY             THURSDAY              FRIDAY                   PEAS
                                                            1 B3                  2                          FARMER
                                                                                                             OF THE MONTH
                                                                                         NO SCHOOL
                                                                                        Board Holiday

5                   6                   7                   8                     9

                                                                                                        ASHLEY PARRISH-DECKER
       NO SCHOOL           NO SCHOOL           NO SCHOOL             NO SCHOOL            NO SCHOOL       & BALBOA STUDENTS
     SPRING BREAK        SPRING BREAK        SPRING BREAK          SPRING BREAK        SPRING BREAK
                                                                                                               Salad Bar Farms
12                  13                  14                  15                    16
                                                                                                        Salad Bar Farms is an 1/8 acre
                                                                                                        farm on the Campus of Balboa
                                                                                                        Middle School. The farm’s pur-
                                                                                                        pose is to teach students how to
                                                                                                        plant, maintain and harvest pro-
                                                                                                        duce. Ashley Parrish-Decker, the
                                                                                                        Farm to School Operations spe-
                                                                                                        cialist at VUSD, is committed to
                                                                                                        sustainable farming practices
19                  20                  21                  22                    23                    and helping students engage
                                                                                                        in meaningful outdoor experi-
                                                                                                        ences growing and consuming
                                                                                                        healthy food. Salad Bar Farms
                                                                                                        grows many different varieties of
                                                                                                        produce for Buena High School,
                                                                                                        Balboa Middle School, and
                                                                                                        Mound Elementary School
                                                                                                        cafeterias.
26                  27                  28                  29                    30
Strawberries
                Rainbow Smoothie
                                                   Ingredients:
                                              1 cup spinach, chopped
                                          2 cups fresh strawberries, sliced
                                         2 cups fresh or frozen blueberries
                                          1 fresh banana, sliced into coins
                                        ½ cup orange juice, freshly squeezed
                                                 ½ cup apple juice
                                            1 cup plain or vanilla yogurt
                                                  Directions:
                                 Prepare ingredients as indicated above.
                                   Place yogurt into the blender. Add
                                    prepared produce along with the
                                   orange
                                       v
                                           juice and apple juice. Blend
                                 until smooth, starting on a lower mode
                                   and moving into the highest mode.
                                           Yield: Ten 1/2-cup servings
Nutrition Facts: 66 Calories,
0.6g Fat, 21mg Sodium, 220mg
Potassium, 13.6g Carbohydrate, 1.7g
Dietary Fiber, 2.1g Protein, Vit D 0%
DV, Iron 5% DV, Calcium 4% DV
M AY
        MONDAY           TUESDAY        WEDNESDAY        THURSDAY        FRIDAY
3                   4              5                6               7
                                                                                   STRAWBERRY
                                                                                       FARMER
                                                                                        OF THE MONTH

10                  11             12               13              14

                                                                                         Jason tamai
17                  18             19               20              21                Tamai Family Farms
                                                                                  Katsugoro Tamai immigrated
                                                                                  to the Imperial Valley from
                                                                                  Japan where he started
                                                                                  farming. His family was sent to
                                                                                  Manzanar Relocation Camp
                                                                                  during World War II. After the
                                                                                  war they moved to Oxnard
24                  25             26               27              28            and now four generations of
                                                                                  the Tamai Family have been
                                                                                  growing healthy fruits and
                                                                                  vegetables for over 70 years.
                                                                                  They grow five different varie-
                                                                                  ties of strawberries which in-
                                                                                  clude, Albion, Camarosa,
                                                                                  Gaviota, Chandler and Mon-
                                                                                  terrey. They also grow a wide
                                                                                  variety of vegetables includ-
31 B2                                                                             ing corn, heirloom tomatoes,
                                                                                  leafy greens, beets and cab-
                                                                                  bages. Find them at the
                                                                                  Channel Islands Farmers
                                                                                  Market as well as nine other
        NO SCHOOL                                                                 local farmers markets.
     MEMORIAL DAY
Avocados
           Summer Spinach & Avocado Salad
            Salad Ingredients:
            8 cups spinach leaves, chopped
            2 cups avocado, cubed (about 3-4 avocados)
            1/2 cup dried cranberries
            1/4 cup sunflower seeds
            Dressing Ingredients:
            1/3 cup olive oil
            1/3 cup orange juice
            2 tablespoons vinegar
            1 tablespoon yellow mustard

            Directions:
            Whisk olive oil, orange juice, vinegar, and mustard in
            a small bowl. Cube the avocado and gently add it to
            the chopped spinach in a large bowl. Gently toss
            salad with dressing. Sprinkle the cranberries and
            sunflower seeds on top. Serve immediately.
            Yields: Ten 1-cup servings
            Nutrition Facts: 1 37 Calories, 1 4 g Fat, 20 mg So-
            dium, 209 mg Potassium, 4 g Carbohydrate, 2 g Fiber, 1
            g Protein, Vitamin A 20% DV, Vitamin C 24% DV
JUNE
        MONDAY           TUESDAY          WEDNESDAY             THURSDAY              FRIDAY
31                   1               2                  3                     4
                                                                                                    AVOCADO
                                                                                                      FARMER
                                                                                                       OF THE MONTH

7                    8               9                  10                    11
                                                        Last Day of School!

                                                                                     NO SCHOOL
                                                                                   SUMMER BREAK       THE KING FAMILY
                                                                                                     KING AND KING RANCH

             HAVE A GREAT SUMMER!                                                                 King & King Ranch is a 4th
                                                                                                  generation avocado and
                                                                                                  citrus farm, founded in 1913.
                                                                                                  Located in Fillmore, the ranch
                                                                                                  grows seven different
                  Remember to make half your plate                                                varieties of avocados, gold
                                                                                                  nugget mandarins, and
      fruits and veggies, drink plenty of water and get outside!                                  many varieties of specialty
          To find information about Summer Nutrition lunch                                        citrus and pomegranates.
                                                                                                  They are continuously
           provided at no charge, visit the district website at
                                                                                                  exploring ways to diversify
     www.venturausd.org under “Business Services > Food and                                       their crops and work
                          Nutrition Services.”                                                    sustainably with the land.
                                                                                                  They currently enjoying
                                                                                                  working with the CSA, school
                                                                                                  food service, and farmers
                                                                                                  market communities.
FOURTH ANNUAL GOLDEN CARROT AWARD
     Each year, the VUSD Healthy Schools Project recognizes individuals and groups that demonstrate their
     commitment and dedication to supporting healthy school environments. Congratulations to the following
     Golden Carrot Awardees for their exceptional job creating a healthy school environment in collaboration
                                          with the HSP!
This year’s awardees:
     Teacher Awardee: Sara Viscarra — ATLAS
     Sara, a 4th-5th grade teacher, is the lead school garden educator and values outdoor garden-based learning as
     essential for her students. Tending the raised beds, fruit tree orchard, native habitat, and the vermicomposting
     system are regular tasks for her students, as an integrated approach to teaching an array of subject areas.

     Principal Awardee: Mayra Vega-Manriquez — Anacapa Middle School
     Mayra actively supports all aspects of the Healthy Schools Project (HSP). Because of her leadership, school-wide participation
     in HSP programming significantly increased. Teachers across science, ELA, TWI, PE, history, and geography courses wel-
     comed the integration of nutrition, cooking, farm, and garden-based learning experiences.

     Food Service Staff Awardee: Patti Conger—Manager, Portola Elementary
     Patti has worked in VUSD kitchens serving our students 18 years. Not only does she run a well organized kitchen and leads a
     wonderful staff team who serve students breakfast, snack, lunch and supper daily, but she also co-teaches after-school Harvest
     of the Month cooking lessons for 2nd—5th graders. Patti is incredibly supportive of all the Portola teachers who lead cooking
     and tasting lessons and ensures that they have what they need to be successful.

     Community Volunteer Awardee:
     Francisco Martinez—Owner, Paco M. Landscaping
     Every spring, grass has the potential to grow high to the sky in the 1/4 acre Education Service Center-Demonstration Garden consisting
     of 14 raised beds and 40 fruit trees. Francisco and his team have generously contributed their time and energy over five visits to help
     keep the grass maintained. Thank you, Francisco!

Congratulations to our 2019-2020 Golden Carrot Award Recipients! Thank you for your dedication!
A special thanks to our Healthy Schools Project supporters!

     Supporters:                        In-Kind
     Ventura County Public Health
                                      Supporters:
                                     Food Forward

     The Sage Garden Project
                                     Paco M. Landscaping

     The Sprouts Healthy Community
     Foundation
VUSD Student Artists
AVOCADOS                                                                     PERSIMMONS
Portola 4th graders                                                          EP Foster 4th graders
Leimar Touma, Soren Betancourt & Waylon Long                                 Freddy Mayroga, Litzy Rodriguez & Valentina Ruiz Sierra
BROCCOLI                                                                     PEAS
Blanche Reynolds 4th graders                                                 Loma Vista 3rd graders
Amara Fields & Laura Quiroz                                                  Amelia Pettifor, Genevieve Carlisle, Lucy Gibson & Roman Bennett
CARROTS                                                                      STRAWBERRIES
Elmhurst 4th graders                                                         Sunset 3rd graders
Aria Rivera, Kayden Usery & Peyton Lowe                                      Anna Young, Ashley Vera & Karah Bindon
KALE                                                                         TOMATOES
Montalvo 4th graders                                                         Citrus Glen 4th grader
Gennavie Fernandez, Issac Rodriguez & Liana Reyes                            Mark Wright
LETTUCE                                                                      WATERMELON
Montalvo 3rd graders                                                         Citrus Glen 3rd graders
Cruz Martinez, Adela Solorio, Liam Moes, Scarlett Elizabeth Oberle & Sofia   Duncan Franey & Pretty Lemus
Pimentel                                                                     FARMERS
MANDARINS                                                                    EP Foster 5th grader
Junipero Serra 3rd graders                                                   Ethan Gaona
Erik Diaz, Maya Bautista & Payton Bryant                                     Junipero Serra 5th grader
ORANGES                                                                      Salene Dang
Juanamaria 4h graders                                                        Lincoln 5th grader
Lena Spalluto & Trew Kalanick                                                Hendrix Lowder
PEPPERS
Pierpont 4th grader
Maerah D’Agostino

             Many thanks to Nancy Kellogg, VUSD’s gifted Art Specialist!
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