We are continuing to work with local farms to feature some new products that they grow well. In November, we began purchasing bok choy weekly from The Family Garden, and our own Chef Kristen created a roasted bok choy dish for students to enjoy. We are are going to continue to serve it through the winter as a component in fried rice. This month, we were also able to purchase satsumas while they’re in season from Corbett Brothers Farms in South Georgia, about 100 miles from the Farm to School Hub. These student favorites should continue through mid-January. Signs on the lunch line and morning announcements help alert students to thee new products and encourage them to give them a try!