Butternut Squash Puree & Broccoli Surprise

Mark Gandara, our "Chef in the Classroom" has given us the recipes for the first two Farmer's Choice vegetables this year. We hope you will enjoy making these recipes at home!

ROAST BUTTERNUT SQUASH PUREE

Serves 4

1 Butternut Squash

Extra Virgin Olive Oil

Salt and pepper to taste

2 sprigs of rosemary

4 leaves of sage

Maple syrup to taste

Dash of cinnamon

Preheat oven to 350 Degrees. Cut butternut squash lengthwise in half. Clean out the seeds using a large kitchen spoon. Take each half and lay them on a baking sheet, cut side up. Sprinkle olive oil salt and pepper on the squash, stuff cavity with the fresh herbs. Turn Squash cut side down and place into oven. Roast for 45 minutes to an hour, until Squash is soft to the touch.

Remove from oven, let cool enough to handle. Scoop flesh out of skins into a big bowl, season with salt, pepper, cinnamon and maple syrup to taste. You can either use a potato masher or a blender to turn squash into a smooth puree. Taste for seasoning and adjust accordingly.

BROCCOLI SURPRISE

SERVES 4

1 lb broccoli

1 carrot, peeled and grated on a box grater

1 tbsp cilantro, chopped

3 tbsp vegetable oil

1 tbsp dark sesame oil

1 tbsp soy sauce

1 orange, zested and juiced

1/4 tsp each of ground cumin and ground coriander, toasted

Combine orange juice, zest, soy sauce and spices together in a blender. Slowly add oils to emulsify mixture.

Rinse broccoli and trim if needed. Place a pot filled with salted water over high heat, bring to a boil, add broccoli and boil gently for 3-4 minutes or until vibrant green.

Drain broccoli, toss with grated carrots and chopped cilantro. Add sesame-orange dressing to taste. Season with salt and Pepper.

Broccoli Day in Mrs. Comerford's 1st Grade

Yesterday, we had our first "Chef in the Classroom" activity at Haldane. This is the curriculum component of our Farmer's Choice local, fresh vegetable we serve every month in the cafeteria. Chef Mark Gandara and food educator, Sunny Gandara from Fork and Glass catering company went to Mrs. Comerford's first grade class to collaborate with the students on a recipe using local broccoli (the vegetable that the kids voted on to serve in the cafeteria for the October Farmer's Choice selection.)

There was a lot of excitement when the chef set up his "mobile kitchen" in the classroom. He had an assortment of fresh herbs, spices and condiments on the table and a bowl of fresh broccoli, carrots and oranges as well. The kids gathered on the floor, and Mark began the cooking class. He passed around spices for the kids to smell and asked the students what ingredients they would like to add to the broccoli. Next, he called for volunteers to help measure, stir, squeeze, and grate. Within an hour, the dish was complete and everyone got to sample it.

Here are some of the comments I heard:

You're the best chef ever!
I can't stop eating this!
Can we have seconds?

Everyone tried it, but two. As Mark was finishing up, he asked the kids what we should call it. They came up with "Broccoli Surprise." And that is what will be served this Thursday, October 21st in the cafeteria for our second Farmer's Choice selection of the year.

Studies show that kids that actively engage in cooking are more likely to try new foods. Observing the enthusiasm of the students, I understood why hands-on experiential learning is so important in education. It was empowering for the students to work side by side with a professional chef and help create a recipe that they can proudly take ownership of. And best of all they will tell all their school friends on Thursday to try the "Broccoli Surprise" because they were involved in making it.

Make sure you remind your kids to buy lunch on Thursday! And remember, if they don't like the meat selection or are vegetarians, they can order a la carte.

Next month: Pumpkin!

Local Milk Survey

We are working on putting together a presentation on local milk for the next Wellness committee meeting, Oct. 25th. I know many of you have already filled out this survey for Hudson Valley Fresh milk. But if you haven't, and are interested in seeing local milk served at Haldane, please fill out this short survey and send back to: info@growinghaldane.com.

Local Milk Survey

Hudson Valley Fresh is a not-for-profit cooperative of small, family-owned dairy farms in Dutchess and Columbia counties. HVF is dedicated to preserving the agricultural heritage of the Hudson River Valley by supporting sustainable agriculture and securing living wages for local farmers and their families. Unlike most commercial dairies, the farms at Hudson Valley Fresh have low cow density so the cows have room to graze throughout the summer and fall and get lots of exercise in the winter too. The milk is not ultra-pasteurized, does not contain artificial growth hormones and is delivered fresh to stores within 36 hours of milking.

Does your child buy milk at school? YES NO

Are you interested in your child buying local Hudson Valley milk? YES NO
Milk at the cafeteria costs 50 cents. Would you pay an extra 25 cents for local milk? YES NO
Name: ____________________________

Haldane's First Farmer's Choice A Big Success!

Yesterday, Haldane students got to try the first of what will become a once a month selection of Farmer's Choice local vegetable dishes served in the cafeteria. The dish was a butternut squash puree with maple syrup. The recipe was given to us by Mark Gandara of Fork and Glass Catering Co. The squash came from Madura Farm in Middletown, NY. (You can visit their stand at the Cold Spring Farmers' Market every Saturday) The maple syrup came from 3 Chicks Sugar Shack of Garrison. (Also at the farmers' market)

I was in the cafeteria observing the lunch, talking to the kids and getting their reactions. It was an incredibly positive experience. Many of the students requested the squash. And those that did not, were offered a spoonful to try. The upbeat encouragement on the part of the servers turned many skeptics into takers. I sat with one group of 2nd graders who all had the squash on their trays. I was later informed that seven out of eight of them really liked it. There was also a buzz among teachers wanting to get the recipe.

All around it was an extremely successful beginning to our new Farm to School Initiative. Next month, we will be adding the educational component to the Farmer's Choice monthly vegetable. Each month one class will get to vote on the vegetable for that month, and our local chef and food educator Mark and Sunny Gandara will come into that classroom and collaborate with the children on a recipe. They will also talk about the vegetable's origin, how it grows, where it grows and its nutritional value.

Next month, we will be starting with Mrs. Comerford's first grade class, and they have already voted on the vegetable: Broccoli.