An update on our efforts to bring our net greenhouse emissions to zero by 2028, and what we're learning in the journey.
These falafel nuggets can be piled over a salad, rolled into a wrap, or added to a veggie platter. Inspired by New School Cuisine, our cookbook for school nutrition professionals by school nutrition professionals.
After harvesting blueberries from our fields, summer campers recently made a Blueberry Buckle Coffee Cake, a popular recipe from King Arthur Flour, but baked over an open campfire!
A Northeast Farm to School Institute favorite: homemade fruit shrubs, a sweet and tart drink for the season.
Chef Jackie Major's creamy cheddar dressing is your new summer staple for potato salads, roasted veggie salads, dips, and more.
Bright zesty pine shines in this remedy from Spoonful Herbals, shared with the Forest for Every Classroom program.
Chef Jackie Major's delicious flaky scones, featuring an oozy blend of cheddars and a sweet maple butter drizzle.
These staff-favorite meatballs from Chef Jackie Major are perfect for feeding a crowd and especially delicious with their sweet and tangy sauce.
In Vermont, yellow and red onions are harvested from August to well into the fall. With the early crop, our summer campers cooked up this delicious savory onion jam.
Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
