Orange glazed carrots are being served in two pilot schools this month – grown by students for students!
Carrots are a farm-to-school challenge. They grow pretty well here and keep VERY well. But there is extra work involved in cleaning, peeling, and chopping. We are working on getting food processors in the kitchen to help make this easier on the staff. Meanwhile, we are grateful for the work they are doing to help make this good food available to students.
What a difference over frozen and canned! The students loved their natural sweetness and soft crunch.