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Farm to School

  • freshampton logo

Farm to School in Northampton

 

 
 
 
 
 
 
 
 
 
 
 

 

graphic: 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

Now Serving: Vermont Maple Syrup

Welcome to the team: Slopeside Maple Syrup

graphic: The Slopeside Syrup logo features a mountain scene with skis and the text 'Richmond, Vermont'.

Learn More about Slopeside Maple Syrup and the Cochran Family

Freshampton Presents at the National Farm to Cafeteria Conference 2025

graphic: Logo for the National Farm to Cafeteria Conference, featuring a fork and text.

December 1, 2025 – December 4, 2025

National Farm to Cafeteria Conference Website

Workshop:

Building Capacity: Structuring Resilient Farm to School Programs at the SFA and State Level

Description:

Farm to School programming can take many forms, as can the staffing models and infrastructure that support them. Join Massachusetts farm to school program coordinators at the SFA level and a state agency representative as they highlight the overarching structures and history of their programs, including the staffing models that have helped sustain them. Following these case studies, participants will explore farm to school program models through an interactive simulation, allowing participants to design and adapt their own farm to school program in response to hypothetical shifts in funding, staff, resources and leadership priorities. The simulation debrief will provide an opportunity for participants to reflect on best practices that foster resilience and sustainability in farm to school programs amid evolving challenges.

Speakers

  • Brianna Jackson, Chicopee Public Schools, Farm to School Coordinator
  • Bryan Jersky, Northampton Public Schools, Farm to School Coordinator
  • Maggie Nowak, MA Office for Food and Nutrition Programs, Local Food System Specialist
  • Mistelle Hannah, Northampton Public Schools, School Nutrition Director

Conference Photo Gallery

  • photo: Mistelle Hannah speaking at a podium presenting at the National Farm to School Conference
  • Photo: Massachusetts Department of Education Team: Presenters at Farm to Cafeteria Conference
  • Photo: Bryan Jersky speaking at a podium presenting at the National Farm to School Conference

Freshampton in the Cafeteria

May Harvest of the Month: Leafy Greens

photo: close up of a variety of green leafy vegetables

 

Northampton Pubic Schools are proud to serve greens from

Little Leaf Farms

 

Link to Little Leaf Farms

 

Photo taken inside a Little Leaf Farm Green House, showing hydroponic lettuce growing

 

 

Lettuce Keeps Greens Local: Henry P. Kendall Foundation (More about Little Leaf Farms)

 

graphic: Leafy Greens Chart: Arugula, Borage Greens, Napa Cabbage, Celery, Sorrel, Lettuce, Collard Greens, Mustard Leaves, Kale, Malabar Spinach, Dandelion, Beet Greens, Moringa Leaves, Brussels Sprouts, Broccoli Leaves and Stalks, Bok Choy, Rapini, Cabbage, Spinach, Pea Leaves, Turnip Greens, Watercress, Swiss Chard, Endive, Fiddlehead

 

Learn More about Greens from The University of Massachusetts

Harvest of the Month Taste Test Recipes

  • Graphic: Recipe for Cheese and Bean Quesadilla: Ingredients: 4 tortillas, 2/3 cup black beans, drained, 1 1/2 cup shredded cheddar, 1/2 cup salsa, 1/2 teaspoon cumin. Directions: 1. Preheat Oven to 350 degrees, 2. In a large bowl, combine the black beans, cheese, salsa, and cumin. Mix well. 3. Lay tortillas flat. Scoop filling onto one half of each tortilla. 4. Spread filling evenly (stopping 1/2 inch from edge), fold the tortilla over, and press to seal. 5. Heat for about 10 minutes or until cheese is melted and tortilla is slightly crispy. 5. Let rest for 5 minutes to allow the cheese to set.

  • Graphic: A recipe for plant-based nacho cheese with ingredients and instructions. Ingredients: Potatoes, white, peeled 1 1/4 cup, Carrots, whole peeled, 5/8 cup, Olive Oil 1/4 cup plus 2 teaspoons, reserved potato water 4 tablespoons plus 1 teaspoon, Lemon Juice 2 teaspoons, Nutritional Yeast 4 tablespoons plus 1 teaspoon, salt 5/8 teaspoon, Garlic Powder: a generous 1/4 teaspoon, onion powder: a generous 1/4 teaspoon, taco seasoning 4 tablespoons. Directions: 1. Boil the potatoes and carrots until they are tender (about 20 minutes). 2. Drain the vegetables, but save the cooking liquid 3. Combine all ingredients in a large blender (or work in batches), starting with 1 tablespoon nutritional yeast and blend until the mixture is smooth. Add more nutritional yeast slowly and blend until smooth. 4. If the "cheese" is too thick, add the reserved cooking liquid 1/2 cup at a time until desired consistency is reached. 5. Taste the sauce and add remaining nutritional yeast for a cheesier flavor.

  • Graphic: Pickled Carrots Recipe: Ingredients 2 pounds carrots, 2 cups vinegar, 2 cups water, 1 tablespoon sugar, 1 tablespoon salt, 1 tablespoon favorite seasoning. Directions: 1. Bring vinegar, water, sugar, salt and seasoning to a boil in a medium pot over high heat, stirring occasionally. 2. Place vegetables in a heatproof container or jar. Pour hot brining liquid over vegetables. 4. Cover and chill at least 2 hours before serving.

  • Graphic: A recipe for Broccoli Salad is displayed on a colorful, illustrated page. Ingredients: 1 bunch of broccoli, 1/4 cup of red onion diced, 1/4 cup yogurt or mayonnaise, 1/4 teaspoon salt, 1 teaspoon cider vinegar. Directions: 1. Wash and cut broccoli into bite sized pieces. 2. Peel and dice onion. 3. Whisk yogurt, cider vinegar and salt until well combined. 4. Mix dressing with broccoli, onion, and raisins.

  • Graphic: Kale Caesar Salad Recipe: Ingredients - 1 pound fresh kale, 1 cup mayonnaise or greek yogurt, 2 cloves garlic, 2 tablespoons lemon juice, 1 teaspoon dijon mustard, 1 tsp red wine vinegar, 1/2 cup parmesan cheese, 1 teaspoon black pepper. Directions: 1. For dressing, mince garlic and let soak with lemon juice and vinegar for 5-10 minutes. Whisk in mayo, dijon, 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. 2. 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. 3. Toss with dressing. Optional sprinkle of more parmesan cheese.

  • Graphic:Recipe for Cranberry Chickpea Salad: Ingredients are, 2/3 cup plain whole greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 3 cups chickpeas, 3 stalks celery (diced), 1/2 cup dried cranberries. In a large bowl whist together the yogurt, lemon juice, dijon, salt, pepper until combined. Add the chickpeas, celery, cranberries, and stir to coat in the dressing. Serve immediately or store in a covered container in the refrigerator for up to a week.

  • Graphic: Recipe for Apply Yogurt Dip: ingredients, 1 container yogurt, 1/2 cup nut butter, 3 tablespoons honey. Combine the yogurt, nut butter, and honey in a mixing bowl. Serve right away or refrigerate for 1 to 2 hours for a chilled dip. Serve with fresh fruit.

  • Graphic: 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.

  • Graphic: 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

  • Graphic: 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.

  • Graphic: 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.

  • Graphic: 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.

  • Graphic: 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.

  • Graphic: 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

  • Graphic: 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.

  • Graphic: 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.

Taste Testing Happens all Year in the Cafeteria

Photo: taste test with tried it love it at elementary school
Photo: two girls at a taste testing table
Photo: students gathered around a squash taste testing table
Photo: student gathered at a table with a taste test sign
Photo: roasted butternut squash in taste testing cups
Photo: roasted butternut squash in taste testing cups
Photo: children lined up to taste roasted butternut squash
Photo: Lite Life Foods plant based chicken parmesan
Photo: JFK Middle School Students in line to try Lite Life Foods plant based chicken parmesan
Photo: JFK tally sheets voting on how much the students liked or disliked the Lite Life Foods plant based chicken parmesan. Loved it has the most tallies, followed by liked it, and only a few tallies for not for me. Most students loved or liked the product.
Photo: BLT made with Lite Life Foods Tempeh for taste test at Northampton High School
Photo: Staff from Lite Life sharing the Tempeh BLT to NHS students at a table in the cafeteria
Photo: NHS students in line to try Lite Life Foods Tempeh BLT in the school cafeteria
Photo: elementary school students in line to try granola with dried cranberries
Photo: granola and dried cranberry in taste test cups for elementary school students to try
Photo: Apple Yogurt Dip Taste Test with local apples. Dip is in cups with sliced apples on top
Photo: Taste test table featuring apple yogurt dip samples and apples
Photo: children lined up to try samples of apple yogurt dip and local apples
Photo: children in line to try something new
Photo: small paper cups filled with cranberry chickpea salad for taste testing
Photo: taste test table set up with samples of cranberry chickpea salad
Photo: Plant based nacho cheese samples in paper cups for taste test
Photo: elementary children in line to taste test at a table in front of a stage in the school cafetorium
Photo: Small white bowls filled with black bean a cheese quesadilla for taste test at an elementary school
Photo: Children line up in a school cafeteria, to taste the sample of black bean and cheese quesadilla
Photo: A wooden chalkboard sign displays colorful food illustrations and text. Introducing Craic Hot Sauces
Photo: Students stand in line at a cafeteria, waiting to try samples of hot sauces
Photo: Survey results of a taste test of hot sauces
Photo: A table displays Craic Sauce products with promotional materials.
Photo: A display of sauces to add flavor to student meals, including a chalkboard sign and various packaged items.
Photo: A table where students can share their preference of vegan cheese products
Photo: Three people stand behind a table with informational materials about The World Humane Society and vegan cheese products
Photo: A survey to discover the interest of students in vegan options on the school menu

Freshampton in the Classroom

 

 

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

 

FLEX FARMS: Indoor Hydroponic System

Graphic: 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

 

Our Freshampton team has brought multiple Fork Farm Grow Towers to Northampton Public Schools.

You can find them at Northampton High School and JFK Middle School.

The towers have been intergrated into the Science Curriculum in Northampton.

Fresh lettuce grown in our schools and served on the tray is the pinacle of local farm to school table.

 

 

JFK Grow Tower

  • Photo: Grow Tower growing lettuce at JFK Middle School
  • Photo: Close up of green lettuce
  • Photo: Grow Tower lettuce signage "Lettuce grown right here in the JFK Grow Tower!"
  • Photo: JFK Serving line with salads made from grow tower lettuce

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

Freshampton and the Community

 

 
 

Take a Look at some of the Amazing Local Farms and Vendors the   

Northampton Public School’s Nutrition Department, Freshampton,

uses to source items served in all our schools.

 
 

Links to Local Vendors

  • Slopeside Maple Syrup, Richmond, Vermont

    Fifty years after Mickey and Ginny started Cochran Ski Area, four of their grandchildren embarked on another Green Mountain tradition - bottling pure maple syrup.

  • Craic Sauce, Lowell, Massachusetts

    Local Farms - Mighty Flavor From growing and sourcing local peppers to fermenting and cooking every batch by hand, we make culinary hot sauces with bold flavor and real craft. We're rooted in community and dedicated to bringing a bit o’ craic to your table.

  • Warner Farm, Sunderland, MA

    Warner Farm is proud to be one of the oldest and longest running family farms in New England.

  • The Commonwealth Kitchen

    At CommonWealth Kitchen, we believe in the power of inclusive entrepreneurship to change the world.

  • Red Fire Farm, Granby, MA

    At Red Fire Farm, we are deeply committed to rich soil & healRed Fire Farm is a year-round local source for high-quality food and garden plants using organic principles that result in safe food and a healthy environment.

  • Little Leaf Lettuce, Devens, MA

    Little Leaf Farms was founded to make locally grown, great-tasting lettuce that’s available year-round.

  • Marty's Local, South Deerfield, MA

    Delivering fresh, high-quality produce, flours and grains, dairy, meats, cheeses, and specialty foods every day.

  • Joe Czajkowski Farm, Hadley, MA

    Joe Czajkowski Farm specializes in organic and conventional fruit and vegetables, servicing schools, universities, farms and grocers.

  • Pine Hill Orchard, Colrain, MA

    We are a family owned and operated farm in beautiful Colrain, MA

  • Side Hill Farm, Hawley, MA

    Welcome to Sidehill Farm Yogurt Sidehill Farm Yogurt is a small family-owned creamery producing fresh, delicious, certified organic yogurt from the milk of grass-fed cows.

  • Plainville Farm, Hadley, MA

    Stop by Plainville Farm any morning and you’ll be offered a cup of coffee and a pickle.

  • One Mighty Mill, Avon, MA

    Mighty means stone-milled. We are standing up to the industrialization of food by building our own healthy stone-milled food systems.

  • Bardwell Farm, Hadley, MA

    Bardwell Farm is committed to growing a quality product that has a positive impact on the environment and local community.

  • Klein's Kill Fruit Farm, Germantown, NY

    Klein’s Kill Fruit Farms is a vertically integrated farm that has provided quality fruit to its customers large and small.

  • Ocean Spray, Middleborough, MA

    With its bold, bitter taste, the cranberry might be a little offbeat. But then, so are we.

  • Sky Blue Bakery, Agawam, MA

    Recognizing a gap in providing wholesome, nutritious options for school districts nationwide, Sky Blue Bakery was born out of a visionary quest to transform surplus commodity programs into delicious solutions.

  • Duva Distributers, Worcester, MA

    Duva Distributors is one of the largest independent distributors of high-quality breads and rolls, serving Central and Western Massachusetts, Connecticut, and Rhode Island.

  • Meal Mantra, made in Massachusetts

    Meal Mantra is a line of authentic, all-natural Indian Curry sauces. Meal Mantra sauces are hand made in the USA with heirloom family recipes from the creators of Tandoori Cuisine and are simmered to perfection. We take pride in our all natural ingredients & flavorful spices.

  • Winter Moon Roots, Hadley, MA

    Winter Moon’s goal is to produce quality winter root vegetables while minimizing the farm’s carbon footprint.

  • All Star Dairy, South Hadley, MA

    All Star Dairy Foods, Inc. is celebrating over 60 years in the dairy business serving Southern New England.

  • Cabot Creamery, Waitsfield, VT

    The farm families who own Cabot Creamery Cooperative love what they do.

  • Teddy C Smiarowski Farm, Hatfield, MA
  • Growing Places, Leominster, MA

    Growing Places envisions a thriving community-based food system that nourishes every member and the Earth.

Define Local: 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.