Northeast SARE Grantee-Produced Info Product
Hands-On Produce Preparation Workshop Guide
This "how-to" guide presents how Seeking Common Ground used several hands-on, farm produce preparation workshops to connect farms to cafeterias. The workshops provided a space for food service workers to be introduced to local foods that are often underused or overlooked, such as eggplant, black beans, asparagus and millet. The trainings also promoted meal planning that considers harvest peaks and flexible recipe development based on produce availability, and focused on produce preservation techniques as a way to eat local fruits and vegetables year-round. The workshops proved to be a success: At least 800 pounds of broccoli, 200 pounds of cauliflower and 70 pounds of winter squash were being frozen by seven school districts after the workshop were completed.
Want more information? See the related SARE grant(s) CNE10-069 , Expanding Farm to Cafeteria Connections with Harvest Preparation and Preservation Training.
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Project products are developed as part of SARE grants. They are made available with support from the Sustainable Agriculture Research and Education (SARE) program, which is funded by the U.S. Department of Agriculture-National Institute of Food and Agriculture (USDA-NIFA). Any opinions, findings, conclusions or recommendations expressed within project products do not necessarily reflect the view of the SARE program or the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.