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Farm to School

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Farm to School in Northampton

 

 
 
 
 
 
 
 
 
 
 
 

 

A yellow circle with the text 'Freshampton Farm to School Northampton' and illustrations of a goat eating an apple and an open book.

Cafeteria, Classroom, & Community

 
 
 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
  • Three photos: first is cafeteria line, second is classroom teaching about food, and third is local produce taste test

Freshampton in the Cafeteria

photo of a bunch of spinach leaves

May Harvest: Leafy Greens

  • Elementary Schools will be taste testing Spinach Pesto this month.
  • We will be sourcing the spinach from Red Fire Farm located in Granby, Massachusetts

Meet Farmers Sarah and Ryan Voiland

close up photo of kale

Harvest of the Month Taste Test Recipes

  • Recipe for No So Canned Salsa: One 15 ounce can or Jar of Salsa, 11 ounces of tomatoes (5 medium), 1/4 cup of chopped onion, 2 teaspoons of lemon juice, 2 tablespoons of sofrito, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 2 tablespoons chopped cilantro. 1. Blend all ingredients together in a food processor until smooth paste forms. 2. If needed, add water, 1 tablespoon at a time to puree the ingredients until you achieve the desired consistency.

  • Apple, Ham, and Spinach Wrap Recipe: 1 medium apple, splash of lemon juice, 4 whole wheat tortillas (10 inch), 8 slices of sliced ham, 1 cup of baby spinach. 1. Prep apple by peeling, coring, and thinly slicing. 2. Toss with lemon juice to prevent discoloration. 3. Lay out whole grain tortilla on clean surface. Add tow slices of ham, several apple slices and 1/4 cup of baby spinach. 4. Wrap tightly, slice, and serve.

  • Sweet Butternut Squash and Apple Bake Recipe: 1 small butternut squash, 1 large apple (peeled, cored, and sliced), 2 tablespoons of brown sugar, 2 tablespoons of butter (slightly softened), 1 teaspoon all purpose flour, 1/2 teaspoon of table salt, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg. 1. Peel squash, scoop out seeds, and cut into bite size pieces. 2. Place squash and apple slices in a 8x8 pan. 3. Blend remaining ingredients with fork or pastry cutter until crumble. 4. Distribute evenly over squash and apples. 5. Cover and bake at 350 degrees for 45 to 50 minutes.Squash Recipe

  • Cranberry Granola Recipe: 3cups rolled oats, 3 tablespoons brown sugar, 1/3 cup apple juice, 2 tablespoons vegetable oil, 1/3 cup honey, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon vanilla, 1 cup dried cranberries, 1/2 cup sunflower seeds. 1. Combine oats, seeds, and cranberries into a large bowl, 2. add brown sugar, apple juice, vegetable oil, honey, salt, cinnamon, and vanilla to the bowl and stir well. 3. Spread mixture on a sheet pan and bake at 350 degrees for 10 minutes or golden brown. 4. Remove granola from the oven and allow to cool before enjoying.

  • Rainbow Honey Carrots Recipe: 1 pound carrots, 4 teaspoons honey, 3 teaspoons butter, 1 1/2 teaspoons lemon juice, 1/4 teaspoon salt, and a pinch of pepper. 1. Wash, peel and slice carrots into 1/4 inch coins. 2. Steam carrots until tender, but still slightly firm, checking for doneness if necessary, about 5-10 minutes. (Alternatively, cook in a pot, bring 2 inches of water to a boil. Add carrots and cover, then follow above directions. 3. Stir in honey, butter, lemon juice, salt and pepper until well combined.

  • Kale Caesar Salad Recipe: 1 pound kale, 1 cup mayonnaise or Greek yogurt, 1-2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 1/2 cup parmesan cheese, 1 can chickpeas, 1/2 to 1 teaspoon black pepper. 1. Drain, rinse, and dry chickpeas. Season with herbs and spices of choice and roast in a 400 degree oven for 15-20 minutes. Set aside and let cool. 2. For dressing, mince garlic and let soak with lemon juice and vinegar for 5-10 minutes. Whisk in mayo, parmesan cheese, and black pepper. Thin with water 1 teaspoon at a time until desired consistency is reached. Keep cool until it is time to dress salad. 3. Remove stems/ribs from kale. Massage for 1-2 minutes to soften the leaves gently. They will darken (this is ok). Cut or tear into bite size pieces. Rinse and dry. 4. Toss with dressing and garnish with roasted chickpeas. Optional: sprinkle with parmesan cheese.

  • Roasted Breakfast Potato Recipe: 3-4 potatoes, diced. 3 tablespoons oil, 3/4 teaspoons garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, salt and pepper to taste. 1. For the crispiest final product, dice potatoes and add them to a bowl of cool water to sit for at least on hour or up to overnight. 2. Preheat oven to 450 degrees. 3. Drain Potatoes and cut into uniform pieces. 4. Toss drained and cut potatoes in bowl with seasonings and oil. 5. Spread evenly on 1-2 baking sheets as to not over crowd so the potatoes can roast evenly. 6. Bake for approximately 30-40 minutes until evenly browned and soft. Stir and rotate about half way through.

  • Chive Cream Cheese Recipe: 8 ounce cream cheese, 1/2 teaspoon garlic powder, 1/2 tablespoon milk (you can substitute yogurt or sour cream) 1/4 cup chopped fresh chive. 1. Mix together cream cheese, milk, and garlic powder in a food processor until whipped and smooth. 2. Stir in freshly chopped chives.

     

    Tzatziki Recipe: 2 cups plain Greek yogurt, 1 1/2 cup grated or diced cucumber, 12 cloves of minced garlic, 3 tablespoons of dried dill, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. 1. Mix everything together and enjoy

  • Spinach Pesto Pasta Recipe: 1 pound Spinach, 3/4 cups of Olive Oil, 1/4 cup of Parmesan Cheese, 1 tablespoon of lemon juice, 1/2 tablespoon of chopped garlic, 1/2 tablespoon of salt, 1/4 teaspoon of ground black pepper. 1. Add olive oil to food processor. 2. Add spinach until food processor is 1/3 full, then process until smooth. 3. Continue adding handfuls of spinach and processing until all the spinach has been used. 4. Add cheese, lemon juice, garlic, salt, and pepper then blend. 5. Mix with cooked pasta and serve.

Taste Testing Happens all Year in the Cafeteria

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Freshampton in the Classroom

 

 

Freshampton Brings Food Education to the Classroom! Both In School and Field Trips!

 

 

 

 

 

FLEX FARMS: Indoor Hydroponic System

The Fork Farms logo features two green leaves with the text 'Fork Farms' and 'Food Access Technology' below.

Flex Farm - Indoor Hydroponic System

The Flex Farm is the most efficient, scalable, and transformative indoor, vertical hydroponic technology on the planet. By carefully controlling everything plants need to thrive, each Flex Farm can grow more than 394 pounds of produce annually. They’re portable and only require a standard electrical outlet and less than 10 square feet of space.

 

 

 

 

Link to Learn more about Fork Farms Flex Farm Tower

 

 

 

 

Hydroponic Grow Tower with lettuce growing

 

The amazing team at Freshampton researched the innovative company, Fork Farms, and invested time and valuable grant writing talent to secure two Flex Farms Grow Towers.  Freshampton partnered with NHS teacher Megan Murphy, to bring one of the hydroponic towers to her classroom for school year 2024-2025.  The second grow tower will be located in the cafeteria for the fall of 2025.  It will be exciting to grow our own lettuce and serve it right on the line.  This is as local as one can be, traveling only a few feet to the serving line.

Photo Below: From NHS Growtower to NHS Salad Bar! May 2025...Northampton Public Schools Grows their own Lettuce!

Lettuce in silver serving tray

Freshampton Field Trips and Classroom Learning

  • Photo: NPS student in a farm field
  • Photo: Local Farm
  • Photo: Northampton Students of Field Trip to a farm
  • Photo: Northampton Students of Field Trip to a farm
  • Photo: Northampton Students of Field Trip to a farm
  • Photo: Field Trip to Farm
  • Photo: Field Trip to Farm
  • Student holding seeds, determining where on the map to place the seeds based on the origin of the seeds
  • map of all the places the seeds originate from
  • students grinding wheat seeds into flour to make crust for pizza
  • students using flour they made from seeds to make crust for pizza
  • adult serving food to a student in a classroom
  • a skillet of grains
  • a classroom of student raising their hand for a guest speaker
  • a students hands holding food over a tablecloth with limes and flowers
  • a guest speaker reads and holds up a book about foods in an elementary classroom
  • small hands hold a few seeds
  • students dough made from seeds
  • Students making flour from seeds to make pizza dough
  • student hands peeling a potato
  • Containers of pickles made by students

Freshampton and the Community

 

 
 

Take a Look at some of the Amazing Local Farms and Vendor’s the   

Northampton Public School’s Nutrition Department, Freshampton,

uses to source items served in all our schools.

 
 

 

 
 

 

 
 

Links to Local Vendors

Define Community: What makes our food local?

 

 

Here's a more detailed explanation of Farm to School:

Focus on Freshness and Local Sourcing:
Farm-to-school initiatives aim to provide schools with fresh, locally-grown, and seasonal produce. This means that the food should be sourced from farms that are relatively close to the school, reducing transportation distances and ensuring optimal freshness. For farm-to-school programs, the ideal distance between a farm and a school is generally considered to be within a 400-mile radius to ensure the freshness and sustainability of the food supply.

Benefits of Local Sourcing:
Local sourcing has several benefits, including supporting local farmers, reducing transportation costs and carbon emissions, and promoting a deeper understanding of food systems and seasonality among students. 

Farm to School Benefits:
Farm to school initiatives can lead to increased fruit and vegetable consumption, increased physical activity, healthier food choices, improved willingness to try new foods, and increased food system knowledge.