Hands-On Produce Preparation Workshop Guide

Hands-On Produce Preparation Workshop Guide

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: An additional 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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This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.

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From the Field